Wine Lovers International Wine Competition — Gold Medal
Philosophy: To offer a sweet wine with tremendous aromatics of honeysuckle, jasmine, and ripe apple.
- Riesling and Vidal
- Jasmine and ripe apple
3 pounds chicken wings, separated at joints, tips discarded
1 cup Louisiana-style hot sauce
1 (12 ounce) can or bottle cola-flavored carbonated beverage
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon ground black pepper, or to taste
1 tablespoon soy sauce
Preheat grill to medium heat
In a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and sauce. Add the wings to the sauce – frozen is ok. Place pot to one side of the grill, so the sauce comes to a simmer.
Use tongs to fish wings out of the sauce, and place them on the grill for 8-10 minutes. Then return sauce to a simmer.
Repeat this process for about 50 minutes. The sauce will thicken. When the chicken is tender and pulls easily off the bone, you have 2 options. You can dip one last time and serve for sloppy style wings or serve right off the grill for dryer wings.
5 apples, peeled and cored
1 ½ cups white sugar
¾ cup vegetable oil
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 cups all-purpose flour
¾ cup chopped walnuts
Preheat oven to 350 degrees F (175 C). Grease and flour a 9x13 inch pan.
Cut the apples into 1 inch wedges. Set aside.
In a large bowl, whisk together the eggs and sugar until blended. mix in the baking soda, oil, cinnamon and vanilla. Stir in the flour, just until incorporated. Fold in the apples and walnuts.
Pour batter into a prepared pan. Bake in the preheated oven for 55 minutes, or until a toothpick inserted into a center of the cake comes out clean. Allow to cool slightly. May be served warm or at room temperature.
1 cup butter, softened
1 2/3 cups white sugar
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon almond extract
1 ½ ounces finely chopped almonds
1 teaspoon rosewater
2 drops red food coloring
Preheat oven to 350 degrees F (175 C). Grease one 9 inch tube pan.
Cream butter well. In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Gold in creamed cutter thoroughly.
Divide batter into 2 equal parts. Into one part add the almond extract and the ground almonds. To the other part add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.
Bake at 350 degrees F (175 C) for 50-60 minutes. Let cake cool then remove from pan and dust with confectioner’s sugar.