by LCVB staff member Elizabeth Connor

Ice Wine Recipe

Ice Wine Festival

Ice Wine Festival

This coming Saturday is your LAST chance to visit the Grand River Valley Wineries for their annual Ice Wine Festival.  The Festival goes from 12-5pm and you have the chance to sample Ice Wine at 5 different wineries as well as enjoy a complimentary appetizer, view ice carving, sled dogs, and cooking demonstrations!  Don’t forget your canned food items as well – they save you $1 off admission.  Participating wineries include Debonne Vineyards, Ferrante Winery and Ristorante, Grand River Cellars Winery and Restaurant, Laurello Vineyards, and St. Joseph Vineyards.

In addition to all their great wines, Debonne features fantastic ice carving and the chance to change up your palette at the Cellar Rats Brewery, Ferrante has DELICIOUS Peach Ice Wine Ravioli (recipe below), Grand River Cellars offers a cozy seating area in their cellars where they make the wine, Laurello treats you with Ice Wine education and some great Italian food, and St. Joseph has a fantastic maple syrup demonstrator with a pound cake dessert to make your mouth water.

To wet your whistle, check out this Peach Ice Wine Ravioli recipe from Ferrante Winery:

1/4 cup Grand River Valley Ice Wine

1 15oz. can sliced peaches, drained and chopped

1/2 stick of butter

2 tbs. brown sugar

1 tsp. vanilla extract

4 oz. cream cheese, softened

1/2 cup Ricotta cheese

2 tbs. sugar

3 cups whole vanilla wafers, finely crushed

1 package Wonton wrappers

2 eggs for egg wash

Oil for frying

In a large pan, combine Ice Wine, peaches, butter, brown sugar, and vanilla extract over medium-low heat and cook approximately 15-17 minutes stirring often.  Cool.  In a bowl, combine cream cheese, Ricotta cheese, and sugar.  Beat on medium speed until smooth.  Take one Wonton wrapper, add a small amount of cheese filling and a small amount of peach filling to the center of the Wonton wrapper.  Brush all edges with egg wash and fold into a triangle and press.  Using fork, press tines into wrapper where they meet.  Turn ravioli over and use same method.  Brush egg wash on both sides of ravioli and dredge through crushed Vanilla Wafers.  Drop into hot oil (350 degrees).  Cook until they float and turn golden brown.  Makes 40 raviolis.

Enjoy and drive safely!

About Elizabeth Connor

Elizabeth Connor is our Community Engagement Manager. She has been with the Bureau since 2012 and manages our visitor experiences, event collaborations, e-newsletters, blog, and social networking.

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