Online Recipe Book

We thought it would be fun to create a page of recipes using our non-alcoholic grape juices, ciders, and verjus. We have started with recipes from our vineyard and orchard suppliers. If you would like to submit a recipe, just send us an e-mail with all the details!

Virgin Pippin:

Slowly heat a cup or mug of Alpenglow Mulled Sparkling Cider and garnish with a cinnamon stick and whole clove for added flavor.
Courtesy of North Carolina Waldensian Style Products.

Red Delicious Punch:

Pour two bottles of Alpenglow Sparkling Cider into a punch bowl. Mix in a quart of cranberry juice. Float an ice ring and garnish with sprigs of fresh mint.
Courtesy of North Carolina Waldensian Style Products.

Fruit Salad with Verjus Dressing:

1 cup Baby Bacchus Verjus
¼ cup Cream of Coconut
½ Tsp ground cinnamon

Large can of Mandarin Oranges drained
6 apricots washed, pitted, and sliced
1 large Granny smith apple cored and cubed>
1 large can of pineapple chunks drained
Large bunch of red seedless grapes washed and cut in half
Papaya or mango seeded, peeled, and cubed if available

Mix the dressing and toss it with the fruit. Chill up to 2 hours before serving.
Courtesy of Trium Vineyards.

Verjus Salad Dressing:

1 clove garlic minced
½ C minced shallot
1/3 C Baby Bacchus Verjus
1/3 C high-quality olive oil
1 T sugar
½ t dried mustard
1/8 t black pepper
1/8 t or to taste salt
Sauté garlic and shallot in 1 T olive oil until soft and aromatic. Put Verjus and olive oil in a jar; add the garlic and shallot and the rest of the ingredients. Seal and shake well to mix. Serve on salad immediately or use as a dipping oil for fresh crusty bread cubes.
Courtesy of Trium Vineyards.

Verjus Relish:

½ -3/4 t. ground cumin
5 T olive oil
1 bunch of green onions chopped
½ C Baby Bacchus Verjus
¼ C chopped fresh cilantro
2T fresh lime juice
½ t hot Mexican chili powder(paprika also works well)
Stir cumin in a medium skillet over med. heat until aromatic, about 1 min. Transfer to a medium bowl. Heat 1 T oil in the same skillet over medium heat. Add green onions and sauté 2 minutes. Add to cumin. Add the remaining 4 T of oil, Verjus, cilantro, lime juice, and chili powder or paprika to a bowl and whisk to blend. Season with salt and pepper.

Serve with grilled fish or seafood.
Courtesy of Trium Vineyards and Epicurious.

Muscadine Pound Cake:

1 box yellow cake mix
1 box instant vanilla pudding
1/2 cup melted butter (1 stick)
4 eggs
1 1/4 cup Post Muscadine Juice
Preheat oven to 350 degrees. Mix all the above ingredients and beat for 4 minutes. Pour batter into a well-greased and floured bundt pan. Bake for 40-50 minutes until the toothpick comes out clean. Cool slightly, turn out while still warm, and glaze (4 tbls. Post Muscadine Juice and 1 1/4 cups powdered sugar). Poke tiny holes into the cake with a toothpick to allow the glaze to seep in. Courtesy of Post Familie Vineyards