Craggy Range Pinot Noir

Sweet Potato Bites

Cranberry Bar

Cheese Danish

Partner Acro

Egg Nog Latte

Snowman Polar Cake Pop Bear

Sugar Plum Pull Cinnamon Apart Bread

Caramel Latte

Mocha Peppermint Brulee

Chestnut Praline Latte

Gingerbread Chai

Sugar Cookie Latte

Green Tea

Mochi Ice Cream

Edamame

Chicken Teriyaki

Spring Rolls

Rich and moist chocolate cake topped with chocolate frosting.

Chocolate Cake

A delicious beef bowl served with a savory sauce.

Beef Bowl

Harvest the Pinot Noir grapes from the vineyard, ensuring they are ripe and free from any mold or rot.

Harvesting Grapes

Gently crush the harvested grapes to release the juice, ensuring not to excessively bruise the skins.

Crushing Grapes

Add the yeast to the crushed grapes and juice mixture to initiate fermentation.

Adding Yeast

Transfer the mixture to a fermentation vessel and allow it to ferment for 7-14 days at a controlled temperature, monitoring the specific gravity with a hydrometer.

Fermentation Process

Once fermentation is complete, add sulfites to the wine to stabilize it and prevent any unwanted microbial growth.

Adding Sulfites

Carefully rack the wine into a clean vessel, leaving behind any sediment that has settled at the bottom.

Racking

Bottle the wine using clean bottles and a cork sealing machine, ensuring each bottle is filled to the appropriate level and sealed tightly.

Bottling

Age the bottled wine in a cool, dark place for at least 6 months to develop its flavors before consumption.

Aging

Pinot Noir Grapes

Yeast

Water

Sulfites

Fermentation Vessel

Hydrometer

Bottles

Cork Sealing Machine

Preheat Oven

Peel and cut sweet potatoes into bite-sized cubes (approximately 1-inch pieces).

Prepare Sweet Potatoes

In a large bowl, toss the sweet potato cubes with olive oil, salt, black pepper, and cinnamon until evenly coated.

Season Sweet Potatoes

Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

Roast Sweet Potatoes

Remove the sweet potatoes from the oven and drizzle with honey. If using, sprinkle with chopped pecans and stir gently to combine.

Add Honey and Pecans

Transfer the sweet potato bites to a serving platter. Serve warm with Greek yogurt or sour cream, and garnish with fresh chives if desired.

Prepare for Serving

Sweet potatoes

Olive oil

Salt

Black pepper

Cinnamon

Honey

Chopped pecans (optional)

Greek yogurt or sour cream

Fresh chives (optional)

In a medium bowl, combine all-purpose flour, granulated sugar, melted butter, and salt. Mix until the mixture resembles wet sand.

Prepare the Crust

Press the crust mixture firmly into the bottom of a greased 9x9 inch baking dish. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until lightly golden.

Press into Pan

In a large bowl, combine fresh cranberries, granulated sugar, orange zest, orange juice, cornstarch, vanilla extract, and eggs. Mix thoroughly until well combined.

Prepare the Cranberry Filling

Once the crust has cooled slightly, pour the cranberry filling over the crust and spread evenly.

Pour Filling Over Crust

Bake in the oven for an additional 25-30 minutes, or until the filling is set and slightly bubbly.

Bake the Bars

Allow the bars to cool completely in the baking dish before cutting into squares.

Cool and Cut

In a small bowl, whisk together powdered sugar, milk, and vanilla extract to create a smooth icing.

Make the Icing

Drizzle the icing over the cooled cranberry bars before serving.

Drizzle Over Bars

All-purpose flour

Granulated sugar

Unsalted butter, melted

Fresh cranberries

Orange zest

Orange juice

Cornstarch

Vanilla extract

Powdered sugar

Milk

In a mixing bowl, combine the all-purpose flour, granulated sugar, salt, and yeast. Mix well.

Prepare the Dough

Warm the milk until it's just warm to the touch (about 110°F). Add the warm milk and melted butter to the dry ingredients. Mix until combined.

Add Wet Ingredients

Beat in the eggs one at a time until the mixture is well combined. The dough should be slightly sticky.

Incorporate Eggs

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

Once risen, punch down the dough and roll it out on a floured surface into a rectangle about 1/4 inch thick.

Roll Out the Dough

In a mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, vanilla extract, and the egg yolk. Mix until well combined.

Prepare the Filling

Cut the rolled-out dough into squares or triangles. Place a spoonful of the cheese filling in the center of each piece and fold the corners over, pinching to seal.

Fill the Pastry

Place the filled pastries on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown.

Bake the Pastries

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Prepare the Glaze

Once the Danish pastries are cool, drizzle the glaze over the top before serving.

Glaze the Pastries

all-purpose flour

granulated sugar

salt

active dry yeast

warm milk

unsalted butter

eggs

cream cheese

vanilla extract

egg yolk

powdered sugar

milk

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, combine the milk, vegetable oil, vanilla extract, and egg. Beat well until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Combine Mixtures

Grease a 9x9 inch baking dish and pour the batter into it evenly.

Prepare Baking Dish

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cool

Wash and slice the fresh strawberries. Set aside.

Prepare Strawberries

In a mixing bowl, whip the cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form.

Whip Cream

Once the baked dish is cool, cut into squares, top each square with strawberry slices, a dollop of whipped cream, and garnish with mint leaves.

Serve

Baking powder

Vegetable oil

Fresh strawberries

Whipped cream

Mint leaves

Brew 2 shots of espresso using your favorite method (espresso machine, stovetop, etc.). Set aside.

Brew the Espresso

In a small saucepan, combine 1 cup of eggnog and 1 cup of milk. Heat over medium heat until warm, but do not boil.

Combine Eggnog and Milk

Using a frother or whisk, froth the heated eggnog and milk mixture until creamy and slightly frothy.

Froth the Mixture

In a large cup or mug, pour the brewed espresso shots. Slowly add the frothed eggnog and milk mixture.

Mix Espresso with Eggnog Mixture

Stir in 0.5 tsp of vanilla extract, 1 tsp of ground nutmeg, and 1 tsp of ground cinnamon to the latte mixture.

Add Flavors

Top your latte with 0.5 cup of whipped cream for an extra indulgent touch.

Top with Whipped Cream

Sprinkle a little ground nutmeg (0.25 tsp) over the whipped cream and add a cinnamon stick for garnish.

Garnish

Espresso

Eggnog

Ground nutmeg

Ground cinnamon

Cinnamon stick

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Mix until well combined and smooth. Pour the batter into a greased 9x13 inch baking pan.

Bake the Cake

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

Cooking Time

Once the cake is cooled, crumble it into a large bowl. Use your hands to break it down into fine crumbs. Gradually add approximately 1/2 cup of frosting to the cake crumbs and mix until it holds together when pressed.

Make Cake Pop Mixture

Using your hands, roll the mixture into balls about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. Insert a lollipop stick into each ball. Freeze for about 30 minutes to set.

Form Cake Balls

In a microwave-safe bowl, melt the white chocolate melts in 30-second intervals, stirring between each session until the chocolate is fully melted and smooth.

Melt the Chocolate

Take the chilled cake pops out of the freezer. Dip each cake pop into the melted white chocolate, ensuring they are fully coated. Allow any excess chocolate to drip off.

Dip the Cake Pops

While the chocolate is still wet, attach mini marshmallows at the top for the snowman's head. Use chocolate chips for the eyes and mouth, and a piece of orange candy corn for the nose. Optionally, roll in coconut flakes for a snowy effect.

Add Decorations

Place the decorated cake pops upright in a styrofoam block or a decorated cup to allow them to set. Let them sit at room temperature until the chocolate hardens completely before serving.

Set and Serve

Vanilla Cake Mix

Eggs

Vegetable Oil

White Chocolate Melts

Mini Marshmallows

Chocolate Chips

Black Sprinkles

Orange Candy Corn

Lollipop Sticks

Coconut Flakes

In a small bowl, combine warm milk (about 110°F) with active dry yeast and 1 tablespoon of sugar. Stir gently and let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, whisk together all-purpose flour, remaining sugar, and salt.

Make a well in the center of the dry ingredients and add the yeast mixture, eggs, and melted butter. Mix until a soft dough forms.

Combine Ingredients

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1-2 hours or until doubled in size.

First Rise

In a medium bowl, mix together the granulated sugar, cinnamon, and chopped sugar plums. Set aside.