Recipe Collection

Rock Creek Vineyard
Persimmon Chutney Cheese Ball

This is a perfect appetizer with Rock Creek wine, it complements the deep, fruit flavors of our all Rock Creek red wines…and is often served at our winery.

1 6 oz cream cheese

½ cup Rock Creek persimmon chutney or favorite chutney

1 teaspoon curry powder

Dash of salt

1 teaspoon lemon juice

½ cup slivered almonds – toasted

Soften cream cheese. Blend in chutney, curry powder, salt and lemon juice. Add ¼ cup of almonds to the mixture. Form into a ball and chill until firm. Roll ball in additional ¼ cup of almonds.

Serve with crackers or a sliced baguette, toasted with Rock Creek olive oil.


Rock Creek Vineyard
Spicy Pasta Bolognese Sauce

Italian Sausages / 3 spicy and 3 mild

2 TBS Olive oil

2 cans 28 oz. Diced tomatoes

3 cans 8 oz Hunt's tomato sauce

1 med. Or ½ large onion diced

4 cloves garlic diced

½ teas. Red pepper flakes

1 cup Rock Creek Vineyard Zinfandel

1 teas. Italian seasoning

1 teas. Salt

Pepper to taste

Saute onions in olive oil, add garlic, try not to brown. Add sausage and cook until browned. Add red pepper flakes and salt. Drain excess fat. Add canned tomatoes, tomato sauce,, red wine and Italian seasoning. Add optional sun dried tomatoes. Simmer for at least one hour... but longer is even better!

This is perfect for lasagna, using homemade pasta, béchamel sauce, and mozzarella cheese layered in a lasagna pan. For traditional meat sauce, substitute ground beef for half of the sausage.


Rock Creek Vineyard
Pasta Umbria

Tom and I were in Italy on our way to a farmhouse in Umbria, and stopped in a village for lunch. The following recipe is my interpretation of that delicious lunch, just outside of Rome! PERFECT with Rock Creek wine.

3 hot Italian sausages

¼ teas. Sicilian red peppers/or any red pepper flakes

3 cloves garlic-grated

2 tabls. Olive oil

½ cup cream

½ cup freshly grated parmesan cheese

1 lb. spaghetti

Salt and pepper to taste

Saute garlic and peppers quickly in olive oil, but do not brown. Remove from pan. Add finely chopped sausages, cook slowly until cooked through, but not browned. Salt and pepper to taste. In the meantime, cook spaghetti in salted water until al dente.

Heat cream in microwave until warm. Combine sausages, garlic and pepper in pan, add cooked spaghetti, do not drain and add ¼ water from pot. Mix thoroughly. Add cream. Mix again. Add cheese and mix again. Serve and top with additional cheese if desired.


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