Special thanks to our Ohio Proud members who contributed recipes for this cookbook edition: The Ohio Proud program helps market food and agricultural products that are at least 50% raised, grown or processed in Ohio. Our goal is to help consumers more easily identify products made by Buckeyes, for Buckeyes—using the Ohio Proud logo. When you shop Ohio Proud, you are keeping dollars and food close to home and supporting the farmers and food makers in our community.
For more information about the Ohio Proud Program, contact:
ASHLEY MCDONALD
Marketing Specialist 8995 E Main St., Reynoldsburg, OH 43068
614-728-6206
OhioProud@agri.ohio.gov
OhioProud.org
OHIO PROUD COOKBOOK
2025 Edition; Volume 1
I am pleased to present you with the Ohio Proud cookbook – a compilation of delicious recipes featuring Ohio’s diverse agricultural and food products. Recipes include salads and sandwiches, main course dishes, desserts, and drinks. This cookbook features recipes from partners of Ohio Proud, the state’s marketing program designed to increase the awareness and consumption of Ohio grown, raised and processed food and agricultural products. Not only are they high quality, fresh and delicious, but when consumers purchase these products, they are supporting local farmers and the state’s $124 billion dollar food and agriculture industries. I hope you enjoy these tasty dishes, while supporting local producers and Ohio’s food and agriculture industry. For more information, visit OhioProud.org.
BRIAN BALDRIDGE DIRECTOR
FIRST LADY’S RECIPES
Mike’s Favorite Apple Pie
We love pie! For Mike’s birthday, he always requests Apple Pie. It is his favorite—unless, of course, cherries are in season, or rhubarb, raspberries, or peaches! Pie is the staple at our annual Ice Cream Social at our home in Cedarville each summer. My mother and several of my friends gather in my kitchen, and we make 150-200 2-crust fruit pies. We really enjoy the baking and the conversation!
FOR THE CRUST: FOR THE PIE:
3 cups flour
1 tsp salt
1 cup shortening or lard (I prefer half Crisco, half lard) 8-9 tbsp very cold water
Mix together flour and salt. Cut in shortening with pastry cutter or 2 knives until about the size of small peas. Sprinkle in cold water, one tablespoon at a time until all flour is moistened. Gather dough into ball and divide into 3 or 4 flattened balls, depending on which size pie you are making. Roll out on lightly covered surface, 2” larger than inverted pie pan. Fold pastry into quarters, and gently unfold into pie pan.
Chief Blackfish’s Meat Pie
Pastry for 2-crust pie (your favorite, store-bought, or my recipe to the left)
6-8 cups peeled and sliced apples (I prefer a variety—Macintosh for tartness, Yellow Delicious for sweetness, Granny Smith for texture)
1/2 cup brown sugar
1/4 cup white sugar
1/3 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp butter
Preheat oven to 400°. Mix apples and dry ingredients and put into pastry-lined deep 9” pie plate. Dot with bits of butter. Dampen edge of crust with water. Place second sheet of pastry on top. Trim dough about 1/2” beyond edge and tuck under for a good seal. Crimp edge. Cut slits in top. Bake at 400° for 15 minutes. Turn oven down to 325°. Bake 45 minutes or until bubbly.
This recipe is from the Rebecca Boone Cookbook, written by Bertha Barnes and published in 1971. The book of favorite and cherished recipes were handed down to the elder citizens of Boonesborough by their forefathers, who were direct descendants of the Boones and other pioneers of Boonesborough in 1775.
FOR THE FILLING: FOR THE PASTRY:
2 tbsp flour
1 tbsp shortening
1/2 lb ground beef
2 large dry onions, chopped
3 tbsp chopped parsley
6 green onions, chopped
1 ½ lb ground pork
Make a roux of flour and shortening; add other ingredients and salt and pepper to taste. Cook thoroughly and let cool before placing in dough.
Fran’s Note: You may prefer to reverse the proportions of beef and pork. I used 1 ½ lb ground venison and 1/2 lb ground bacon.
4 cups flour
2 tsp baking powder
1/2 cup melted shortening (do not use oil)
2 eggs Milk
Sift flour and baking powder; add shortening, then eggs. Add enough milk to make a stiff dough. Roll very thin.
Use a saucer to cut dough. Fill half full with meat mixture. Fold dough over; dampen edges with water and crimp with fork. Fry in deep fat until golden brown.
APPETIZERS & DIPS APPETIZERS & DIPS
INGREDIENTS DIRECTIONS
Add Snowville Shredded Cheese and Chopped Bacon.
Refrigerate overnight.
Serve with crackers and veggies.
Pomeroy, OH
Northwood, OH
Slow Cooker Ranch Nachos
Are you looking for the perfect tailgate nacho recipe? Our Slow Cooker Chicken Ranch Nachos combine Dei Fratelli Diced Tomatoes, red onions, and chicken breast for a delicious ranch dressing-packed nacho that will warm up any tailgate. Made right in your slow cooker, this recipe is made to travel and stay warm for all the football festivities!
INGREDIENTS
28 oz can Dei Fratelli diced tomatoes
2 lbs chicken breast or thighs, sliced
2 packets ranch seasoning (1 oz each)
1 cup chicken stock
1 jalapeno, sliced
1/4 cup red onion, diced
1/2 cup queso fresco, crumbled
1/4 cup green onion, sliced
1/4 cup cilantro, chopped
Ranch dressing, to taste
Tortilla chips, as needed
DIRECTIONS
1. Combine Dei Fratelli Diced Tomatoes, chicken, ranch packets, and chicken stock in a slow cooker.
2. Cook on high for 4 hours or on low for 8 hours.
3. Spread tortilla chips on a baking sheet and top with chicken mixture from the slow cooker.
4. Top chicken with jalapeno, red onion, and queso fresco.
5. Garnish with cilantro, green onion, and drizzles of ranch dressing.
CHEF’S TIP: Making this recipe at home? Preheat your oven to 350° and bake for 10 minutes or until the cheese is melted before garnishing for a crispy and delicious nacho night.
Willoughby, OH
Paisley Farm Bean Salad Taco Dip
INGREDIENTS
24 oz jar Paisley Farm
Five Bean Salad, drained and rinsed
2.5 oz packet of taco seasoning
1 tbsp hot sauce
2 avocados
1/2 cup sour cream
2 cups shredded Mexican cheese
2 tomatoes, diced
3 tbsp chopped chives or green onions
DIRECTIONS
1. Mash together drained Paisley Farm Bean Salad, taco seasoning and hot sauce, until they resemble the texture of re-fried beans.
2. Place in the bottom of a shallow bowl or pie pan.
3. Mash avocados with sour cream. Top bean layer with avocado mixture.
4. Top with shredded cheese, diced tomatoes, and chopped chives.
5. Serve with tortilla chips and enjoy.
Guggisberg Cheese Fondue
INGREDIENTS
10 oz Guggisberg
Baby Swiss, shredded
4 oz Gruyère cheese, shredded
1 tbsp cornstarch
A pinch of minced garlic
6 oz white wine
1/2 oz dry sherry
A pinch of paprika
DIRECTIONS
1. In a medium pot, over medium heat, sauté garlic for 10 seconds. Do not brown!
2. Add the white wine and bring to a boil.
3. Add the Baby Swiss and Gruyère cheeses, stirring constantly with a whisk until melted.
4. When the cheese is melted and smooth, mix in the dry sherry. If fondue is too thick for your liking, add more wine; if it is too thin, add more cheese.
5. Lightly sprinkle paprika on top of fondue. Enjoy with Italian or French bread pieces, broccoli, chicken, bratwurst, and more – the possibilities are endless!
Millersburg, OH
Teriyaki Meatballs with Ground Chicken
INGREDIENTS
1 package of Gerber’s ground chicken
3/4 cup Panko bread crumbs
1/4 cup green onion, finely chopped
1 large egg
1 tsp minced garlic
1/4 tsp black pepper
1 tsp salt FOR THE TERIYAKI SAUCE:
1/2 cup soy sauce
1/4 cup chicken broth
1/4 cup honey
2 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp grated ginger
1 tsp minced garlic
2 tsp corn starch
DIRECTIONS
1. Preheat oven to 400˚F. Line a baking sheet with foil or parchment paper.
2. Combine meatball ingredients in a large bowl: ground chicken, minced garlic 1/2 cup bread crumbs, 1/4 cup green onion, and 1 egg. Use your hands or a spoon to mix until combined.
3. Roll into 1” to 1 1/2” meatballs and bake at 400° for 15 to 18 mins or until juices run clear & a meat thermometer reads 165˚F. Meanwhile, make the sauce.
4. Simmer the sauce ingredients together in a small saucepan for 5 minutes, stirring frequently and until slightly thickened.
5. Drizzle warm sauce over the meatballs and toss to combine. Serve over rice and or your favorite vegetable. Garnish with sesame seeds.
Kidron, OH
Maple Yuzu Kosho Glaze
INGREDIENTS
2 dozen chicken wings or protein of choice
1 shallot minced
2 garlic cloves
1 tsp fresh ginger minced
1/2 cup yuzu juice
1/2 cup water
1/2 cup light brown sugar
24 fl oz Middle West Spirits Barrel Aged Maple Syrup
300 grams red yuzu kosho
White sesame, finely sliced green onion, and thinly sliced red fresno chilis as needed to garnish
DIRECTIONS
1. Sweat shallot, garlic & ginger in a pot with neutral oil until translucent.
2. Add water, yuzu juice, and brown sugar. Bring to a boil.
3. Add maple syrup and Yuzu Kosho and reduce by half or to desired consistency.
4. Glaze or toss with chicken wings and top with garnishes.
Columbus, OH
Thai Sai Ua Meatball Soup
This soup features Foris Extraordinary Meats’ Northern Thai Style Sai Ua Sausage that is flavored with red curry, lemongrass, lime leaf, turmeric, Tamari soy sauce, and other zesty Southeast Asian spices. The meatballs are browned, then simmered in a fragrant coconut milk broth. Cilantro and fish sauce combined with chicken broth and coconut milk create a fragrant, savory broth. A generous garnish of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch.
INGREDIENTS DIRECTIONS
4” piece fresh ginger, peeled
6 garlic cloves, peeled
1 egg
2 lb Foris Meats’ Northern Thai Style Sai Ua Sausage (removed from casings)
1/2 cup dry breadcrumbs or Panko
1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
3 tbsp fish sauce
Kosher salt
2 tbsp vegetable or coconut oil, plus more as needed
4 cups chicken broth
14 oz can coconut milk (full-fat or lite)
1/2 tsp granulated sugar
5 oz baby spinach (or baby bok choy if available)
1 tbsp lime juice, plus lime wedges for serving
1. Using the small holes of a box grater, or a microplane, grate the ginger and garlic, or finely chop. Divide the mixture in half, use one half for the meatball mixture, and reserve one half for the broth. In a large bowl, beat the egg. Add the Sai Ua Sausage, Panko or breadcrumbs, finely chopped cilantro, one half of the grated or chopped garlic and ginger mixture, 2 tbsp fish sauce and 1 tsp salt. Use your hands or a fork to fully combine but do not overmix.
2. Use your hands or an ice cream scoop to form 2-inch meatballs. In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
3. Once all the meatballs are browned and out of the pot, wipe it out and add a bit more oil to the pot. Reduce the heat to medium, add the reserved ginger and garlic mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and remaining 1 tbsp fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate. Cover and simmer until the flavors come together and the meatballs are cooked through, 8-10 minutes.
4. Remove from heat and stir in the spinach and lime juice. Serve in soup bowls with lime wedges.
Newbury, OH
Terrific Pacific Albacore Tuna Salad
INGREDIENTS
1½ tsp Mom’s Gourmet Feisty Fish Rub
1 can Albacore tuna in water, drained
2 tbsp mayonnaise
2 tbsp finely chopped green onion
DIRECTIONS
1. Put drained tuna in a small bowl.
2. Add Feisty Fish Rub and mix.
3. Stir in green onion.
4. Add enough mayo to hold the salad together, about 2 tablespoons.
1. Wash, clean and chop broccoli into small, bite sized pieces.
2. Wash, clean and chop cauliflower into small, bite sized pieces.
3. In a large bowl, combine broccoli, cauliflower, red onion, bacon pieces, dried cranberries and shredded cheddar cheese and toss together.
4. Add the Hartville Kitchen Poppyseed Salad Dressing to the salad mixture and gently toss to combine.
5. Refrigerate for two hours before serving.
6. Enjoy!
Hartville, OH
MAIN COURSES MAIN COURSES
Southwestern Pot Roast & Tex Mex Confetti Rice
INGREDIENTS
Southwestern Pot Roast:
3-4 lb Flourish & Roam beef
chuck roast
15 oz can of whole peeled tomatoes in juice
1 red onion, sliced
1 tbsp olive oil
7 oz can of diced green chiles
1 jalapeño or Fresno chili, sliced (optional to add some heat)
1 tsp paprika, smoked or sweet
1 tsp ground coriander
1 bay leaf
Salt and pepper to taste
1/2-1 cup water
Tex-Mex Confetti Rice:
2 cups cooked rice, any variety
15 oz can of black beans
1 red bell pepper diced
1 small onion diced
2 tbsp olive oil
1 clove garlic crushed
Pinch of chili flakes
1/2 cup chopped cilantro
Green onions for garnish
Salt and pepper to taste
DIRECTIONS
1. Preheat oven to 300°F. Heat a skillet or Dutch oven over medium heat.
2. Add olive oil to the pan, then the roast. Season the roast with salt and pepper to taste. Brown on all sides. If not already using a lidded ovenproof dish, now transfer the meat into one.
3. Add the onion, chiles, tomatoes, and seasonings. Add water, if needed. Place the lid and bake 4 hours. The longer the roast cooks, the tenderer and more easily shreddable it will become. Follow the same instructions for a slow cooker, cooking 8 hours on low.
4. To prepare the rice, in a large sauté pan fry all the ingredients in the olive oil until the onion is tender, 4-5 minutes. Serve alongside the roast. Fill tortillas or just enjoy as a side.
Moscow, OH
Grilled Steak with Seasoned Salt Blend El Cocinerito
INGREDIENTS DIRECTIONS
2 ribeye steaks (about 1” thick)
2 tbsp olive oil
1 tbsp fresh rosemary, chopped (optional, for garnish)
Lemon wedges (optional, for serving)
Seasoned Salt Blend El Cocinerito
1. Pat the steaks dry with paper towels.
2. Rub the steaks with olive oil, ensuring they are evenly coated. Evenly sprinkle Seasoned Salt Blend El Cocinerito, adjusting the amount to your taste preferences.
3. Preheat your grill to high heat.
4. Place the steaks on the grill and cook for about 4-5 minutes on each side for mediumrare, adjusting the time for your preferred level of doneness. Use a meat thermometer to ensure an internal temperature of 135°F (57°C) for medium-rare.
5. Remove the steaks from the grill and let them rest for about 5 minutes to allow the juices to redistribute.
6. Garnish with chopped fresh rosemary if desired. Serve with lemon wedges on the side for an extra burst of flavor.
Westerville, OH
Reuben Crunchwrap
INGREDIENTS
12 oz cooked corned beef
14 oz can of Frank’s Kraut
1 cup shredded Swiss cheese
8 tbsp Thousand Island dressing
4-10” flour tortillas
4-6” tostadas
2 tbsp of butter
DIRECTIONS
1. Build your Reuben in the center of the 10” tortilla. Layer in this order: 1/8 cup Swiss cheese, 4 oz corned beef, 2 tablespoons Thousand Island, tostada, 3 oz of drained Frank’s Kraut and another 1/8 cup of Swiss cheese. Fold the tortilla around the mixture to form the Crunchwrap.
2. Preheat a skillet on medium heat. In your skillet, place Crunchwrap folded side down and apply a small amount of pressure with your spatula and cook for 3-5 minutes. Flip and cook another 3-5 minutes.
3. Dunk in additional Thousand Island and celebrate flavor!
Fremont, OH
Ground Lamb Kebobs
INGREDIENTS
5 wide kebob skewers (23” x 1”)
1 lb Chester Hills ground lamb
1 tsp salt
1 tsp black pepper
1½ tbsp chopped fresh mint
1½ tsp garlic powder
1 tsp onion powder
1 tbsp crushed crackers of fine breadcrumbs
Meat thermometer
DIRECTIONS
1. Combine all ingredients at one time in a medium mixing bowl. Divide the mixture into 5 equal parts and role each into an 8 ” by 1 ½ ” log. Insert a skewer in each, length wise, and grill until the internal temperature is at least 165°F.
2. For meatballs, do the same as above, except roll mixture into 2” balls and bake in a high rimmed or cast iron skillet until the internal temperature is 165°F.
Wilmington, OH
Turkey Scallopini
INGREDIENTS
1½ lbs Cooper Farms raw turkey cutlets, cut into 4 pieces
2 tbsp flour
1/4 tsp white pepper
1/2 cup butter
3 tbsp chopped onion
1 cube chicken bouillon
4 tbsp grated Parmesan cheese
1 tsp salt
1/4 tsp garlic salt
1/4 lb fresh mushrooms, sliced
3/4 cup dry white wine
Parsley
DIRECTIONS
1. Pound turkey pieces flat between waxed paper.
2. Dredge in mixture of cheese, flour and seasoning.
3. Melt 1/4 cup of butter in skillet and saute meat until golden brown.
4. Saute mushrooms and onions in remaining butter.
5. Add white wine and bouillon cube.
6. Add browned turkey, cover and simmer about 20 minutes until tender.
7. Remove meat to hot platter and pour sauce over.
8. Garnish with parsley.
Oakwood, OH
Cleveland, OH
Bertman Ball Park Mustard Sesame Chicken
INGREDIENTS
1 lb boneless chicken breast, skinned and cut into 1/4-1/2” wide strips.
1/4 to 1/2 cup sesame seeds, natural preferred
MARINADE:
2 tbsp Bertman Original Ball Park Mustard
1 tbsp lemon or lime juice, fresh if possible
1/4 to 1/2 tsp fresh, minced or granulated garlic
1 tsp Honey (optional)
DIRECTIONS
1. Toss chicken in marinade and refrigerate at least two hours.
2. Roll each piece in sesame seeds until well coated.
3. Arrange on a pan.
4. Broil until seeds are brown, approximately 5-6 minutes.
5. Turn and brown other side, another 5-6 minutes or until an internal temperature of 165°F is reached. Serve with fried or steamed rice, roasted vegetables or simply add the chicken strips to a salad dressed with our Ballpark Champagne Vinaigrette Dressing.
Southwestern Roast Beef Cheddar Sandwiches
It’s a Philly Cheesesteak but with a Southwestern twist you’re gonna love! Use Keystone Beef Broth for added au jus flavor. A special thank you to Mary S., one of Keystone’s “Beef Up Family Time Recipe Contest” finalists.
INGREDIENTS
28 oz can Keystone Meats Beef
1 cup Keystone Meats Beef Broth (divided use)
4 tbsp unsalted butter, softened (divided use)
1 medium yellow onion, cut into thin slices then, cut in half
1 large red bell pepper, seeded and sliced into 1/4” x 3” strips
1/2 tsp Southwest seasoning
8 slices top-seeded Italian bread
1½ cups shredded sharp cheddar cheese
Lima, OH
DIRECTIONS
1. In a large skillet, heat 1 tablespoon and 3/4 cup of Keystone Beef Broth over medium high heat.
2. Add onion and cook for 3 minutes.
3. Add bell pepper and cook for 3 more minutes.
4. Use a slotted spoon to remove onion and bell pepper and place in colander to drain.
5. Add remaining broth, Keystone Beef and seasoning to skillet. Cook for 4-5 minutes or until most of liquid is evaporated, stirring often. Drain well.
6. To assemble sandwiches, spread one side of each bread slice with butter. With buttered side down, spread 1/4 cup of cheese onto four slices of bread.
7. Divide beef, onion and peppers, and remaining cheese onto each. Top with a second slice of bread, buttered side up.
8. Heat a large skillet over medium heat. Cook sandwiches 1 or 2 at a time, until golden brown on each side, turning once.
9. Serve immediately.
PASTRY & DESSERTS PASTRY & DESSERTS
Hot Honey Baklava
This Hot Honey Baklava features layers of crispy Athens® Phyllo Dough, crumbled feta and apricot jam, soaked in a spicy honey mixture with red pepper flakes and fresh thyme for a unique and flavorful twist on a classic Greek dessert.
INGREDIENTS DIRECTIONS
1 package Athens® Phyllo Dough (9 x 14), thawed
1 cup butter, melted
1/2 cup feta cheese, crumbled
1/2 cup apricot jam
1 cup honey
2 sprigs fresh thyme
1 tbsp crushed red pepper flakes
Cleveland, OH
1. Thaw one roll of phyllo, following thawing instructions on the package. Preheat oven to 350°F. Unroll and cover the phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.
2. Brush a 13 x 9” baking pan with some of the melted butter.
3. Place one sheet of phyllo in the bottom of the pan and lightly brush with melted butter. Repeat with 9 more sheets.
4. Sprinkle 1/3 of the feta cheese and drop one-third of the apricot jam in small dabs. Repeat process two more times.
5. Top with remaining 10 phyllo sheets, brushing each with melted butter.
6. Using a sharp knife, cut the baklava into 2-3” diamonds or triangles.
7. Bake for 40 minutes, until golden brown.
8. In a small saucepan, heat honey, thyme and red pepper flakes over medium low heat for 5 minutes. Do not boil.
9. Pour the warm honey mixture over the baklava. Cover and let stand for several hours or overnight.
10. Serve warm or at room temperature.
Lavender Coconut Truffle Balls
A simple coconut truffle balls recipe. With only three ingredients, it comes together easily and will impress anyone that tries it.
INGREDIENTS
14 oz dried unsweetened coconut flakes (400g)
14 oz can sweetened condensed milk
2 tsp Twin Oaks culinary lavender buds (optional) FOR THE ICING:
1 cup powdered sugar (120g)
1-2 tbsp milk or water (or fruit juice)
1/2 tsp vanilla extract (optional)
3 drops purple food coloring
DIRECTIONS
1. Place the dried coconut flakes in a medium bowl and pour the sweetened condensed milk over the coconut. Using a spatula, mix everything together until all the coconut is coated in the sweetened condensed milk.
2. Sprinkle 1 teaspoon culinary lavender buds into coconut mixture. Mix thoroughly. Set aside.
3. In a grinder pulse together 1/3 cup of dried unsweetened coconut flakes and the remaining 1 tsp culinary lavender buds until blended.
4. Place the pulsed lavender coconut garnish into a shallow dish for rolling.
5. Roll a tablespoon worth of the coconut mixture into balls, then roll each ball in the shredded coconut lavender garnish and chill in the fridge before serving
OPTIONAL ADDITION: Drizzle powdered sugar icing on the coconut balls.
In a bowl, whisk together powdered sugar and milk to your desired consistency. (Use less liquid for a thicker icing; add more liquid for a thinner glaze.) Add 3-4 drops of food coloring.
Hebron, OH
Use a spoon to pour or drizzle icing over cookies. Allow to set at room temp—the icing will harden as the baked goods cool.
Grandma Lynd’s Apple Crisp
INGREDIENTS
8 large sliced apples
1 tsp cinnamon
1/2 cup water
1 cup sugar
3/4 cup flour
7 tbsp softened butter
DIRECTIONS
1. Place apples, water and cinnamon in a buttered 8x8” casserole dish.
2. Mix sugar, flour and butter until crumbly & sprinkle over apples.
3. Bake at 350°F for 30 minutes or until apples are soft.
4. Serve plain or with ice cream.
Pataskala, OH
DRINKS & COCKTAILS DRINKS & COCKTAILS
Apple Pie Cocktail
INGREDIENTS
1½ oz Lake Erie Distillery Burning River Cinnamon Whiskey
1/2 oz vanilla syrup
2 oz apple cider
Cinnamon & sugar for rim
Willoughby, OH
DIRECTIONS
1. Rim glass with cinnamon sugar using vanilla syrup.
2. Add ice to shaker.
3. Add all remaining ingredients. 4. Shake.
5. Strain into ice-filled glass.
Lincoln Way Vineyards Wine-a-rita
Love Margaritas but don’t like Tequila or want a lower alcohol option? Try a Lincoln Way Vineyards Wine-a-rita.
INGREDIENTS DIRECTIONS
2.5 oz Lincoln Way Vineyards Nine Twenty-Nine (9:29)
Seyval wine - a fortified dessert wine with notes of Limoncello and Tequila - an Ohio Quality Wine Award Winner
6.5 oz Jose Cuervo Classic Margarita Mix - or your preferred brand
1 lime
Margarita salt Ice
Optional: Lincoln Way Vineyards
Regent wine - a bold full bodied red wine similar to a Shiraz with dark berry notes (blackberry, mulberry, blackcurrant) and tobacco in the finish.
1. Cut lime lengthwise into wedges (approx 6-8 slices per lime).
2. Cut small notch in the fruit side of the lime wedge.
3. Use your favorite 12 oz margarita or wine glass.
4. Use the notch in the lime to sufficiently wet the glass rim with lime juice and dip the wetted glass rim into the margarita salt to create a salt crust.
5. Mix approximately 2.5 oz of 9:29 Seyval with 6.5 oz of Margarita Mix into the glass.
6. Squeeze in lime.
7. Fill with ice to top of glass.
FOR A FUN, PRETTY SPIN ON THE ABOVE, MAKE A “DIRTY” WINE-A-RITA:
Leave about 1/2” to 1” of space to top of glass after adding ice.
Using a spoon to break up the force of the pour, top off the glass with Regent wine to create a layered look to the glass and add some berry and smoky notes to the drink. Wooster, OH
