Redwood Cellars

INGREDIENTS:
50g soft butter
2/3 cup of caster sugar
2 eggs
1+1/2 cups plain flour
1/2 cup cocoa
3 teaspoons baking powder
2/3 cup of milk

TOPPING:
150g cream cheese at room temperature
1/4 cup REDWOOD CHERRY NIP
Icing Sugar
Fresh or Maraschino cherries

METHOD:
1) Preheat oven to 190degC, line cupcake trays with liners.
2) Cream butter and sugar. Add eggs one at a time, beat in thoroughly.
3) Sift flour, cocoa and baking powder on to a large sheet or into another large bowl. Add this dry mix to the first mixture in thirds alternately with the milk.
4) Spoon batter into liners filling them 2/3 full.
5) Bake for 20mins. Tip: insert a toothpick in centre, they’re ready if it comes out clean.
6) Lift out and cool completely on wire rack or topping will melt.

TOPPING:
7) Blend cream cheese and REDWOOD CHERRY NIP together until smooth.
8 ) Cut out the top of each cake – as if making butterfly cakes – but cut each slice into 1/4s.
tuck a spoonful of the topping into the centre of each cupcake.
9) Replace the 1/4s, allowing the filling to peep through.
10) Dust with a little sieved icing sugar and top each cupcake with a cherry.

Thanks to Diane Davidson for submitting this recipe.

Use REDWOOD BOYSENBERRY, APRICOT OR BLACKBERRY to invent your own cake toppings!

Ingredients:
4 egg whites
1 cup caster sugar
1/4 teaspoon cream of tartar
6 sticks rhubarb, finely chopped
1 packet berry-flavoured drink mix (eg Refresh)
whipped cream
REDWOOD BLACKBERRY NIP

Method:
1.) Beat egg whites until fluffy.
2.) Gradually add sugar, beating well between each addition. Add cream of tartar and beat again until stiff.
3.) Place 6 even portions of meringue mix onto a baking tray lined with baking paper. With the back of a tablespoon, shape each into a ‘nest’.
4.) Bake at 150C for 10 minutes then lower heat to 100C and bake for a further 20 minutes. Turn off oven and leave meringues to completely cool.
5.) Meanwhile, cook rhubarb in 2 tablespoons water, sweetened with packet of berry-flavoured drink until soft.
6.) To serve, fill each meringue nest with rhubarb. Top with whipped cream and drizzled generously with REDWOOD BLACKBERRY NIP.
Thanks to Diane Davidson for submitting this recipe.

Ingredients:
2 eggs, separated
1/2 cup sugar
1 tablespoon water
1 tablespoon instant coffee
1 tablespoon cocoa
1 to 2 tablespoons boiling water
1 teaspoon vanilla essence
REDWOOD MOCHA CREAM LIQUEUR, to taste
1 1/4 cups cream, whipped

Method:
1.) Beat egg whites till stiff.
2.) Add half the sugar and beat again.
3.) In another bowl, beat yolks, water, and the rest of the sugar till thick and creamy.
4.) Mix instant coffee, cocoa, and boiling water to a paste.
5.) Add vanilla and REDWOOD MOCHA CREAM LIQUEUR to taste.
6.) Fold all together with whipped cream and freeze, preferably in an ice cream maker.
Happy ice cream making!
Thanks to Ailsa Wilton for submitting this recipe.

Ingredients:
200 mls cream
50g unsalted butter
1/4 cup REDWOOD MOCHA CREAM LIQUEUR (alternatively try REDWOOD NEW ZEALAND, CHOCOMINT, or BUTTERSCOTCH CREAM LIQUEURS)
450g dark chocolate pieces
250g melted dark chocolate for coating
250g melted white chocolate for coating
*to decorate for Christmas, use raspberry licorice (or other red sweet) & mint leaf lollies (or other green sweet)

Method:
1.) Melt butter in cream, turn off heat and allow to cool slightly.
2.) Mix in REDWOOD MOCHA (or other flavour) CREAM LIQUEUR, and stir in all the dark chocolate pieces until smooth.
3.) Refrigerate until firm enough to roll into small balls (usually overnight), form into small balls and chill again.
4.) Dip or use teaspoon to coat the balls in melted dark chocolate, leaving a hole on top. Refrigerate until solid.
5.) Use teaspoon to put a small amount of white chocolate in the uncoated hole – allow to dribble down the sides. *To decorate for Christmas, use red licorice to make three small holly berries and the green mint lollies to make holly leaves to decorate the top (the white chocolate part). When complete, they look like little Christmas puddings and taste delicious. Makes 30-36.
Thanks to Melanie Baanders for submitting this recipe.

Ingredients:
3 bananas
juice of 1 lemon
1/4 cup icing sugar
300 mls cream
1/2 cup REDWOOD BUTTERSCOTCH CREAM LIQUEUR
3 cups berries (strawberries, blueberries & raspberries)

Method:
1.) Mash the bananas with lemon juice and icing sugar.
2.) Whip the cream to ’soft peak’ stage. Fold in the mashed banana mixture and the REDWOOD BUTTERSCOTCH CREAM LIQUEUR.
3.)Place half the mixed berries in 6 small serving dishes. Spoon the
banana-butterscotch cream over evenly. Top with remaining berries.
Serves 6 and makes a delicious, easily-prepared (no-cook!) summer
dinnerparty dessert.
Thanks to Diane Davidson for submitting this recipe.

Ingredients:
4 lamb shanks
chopped onion
chopped carrot
chopped celery
chopped apples (optional)
olive oil
salt, pepper
spuds
fresh thyme
cinnamon stick
1 1/2 cups OLD MOUT SCRUMPY CIDER

Method:
1.) Season lamb shanks. Seal shanks in olive oil on high heat, then remove.
2.) In same pot with oil, fry onion, celery, and carrot. Add 1/2 cup of OLD MOUT SCRUMPY and reduce.
3.) Add cinnamon stick, shanks, spuds, apples, handful of thyme and 1 cup of SCRUMPY. Add water to just cover meat and veg and cook on low heat for 2-3 hours.
4.) Add salt and pepper to taste.
Good winter dish. Can leave pot on fire for 3 days and simply add more meat and veg to the liquid stock. Great one pot wonder. Cinnamon is important.
Thanks to Cameron Jones for submitting this recipe.

Ingredients:
1 kg gravy beef (shin) or other casserole beef
Salt and ground pepper to taste
2 tablespoons flour
4 large carrots, scrubbed
1 cup roughly chopped fresh herbs: oregano, rosemary, marjoram, and thyme
2 large onions, sliced
2 cloves garlic, thinly sliced
1-1/2 cups REDWOOD BLACKCURRANT or BOYSENBERRY WINES

Method:
1.) Preheat oven to 150C. Cut beef into 3cm dice and toss in seasoned flour. Chop carrots in 3cm chuncks.
2.) In a large oven-proof, hotplate-proof lidded dish, heat a little oil and brown beef well. Remove, add extra oil and saute carrots, onions and garlic until browned. Cover with herbs, place meat on top and pour in REDWOOD BLACKCURRANT or BOYSENBERRY WINES.
3.) Bring to the boil, cover and cook in oven 3 to 3-1/2 hours until meat is very tender.
4.) Cook on stovetop on medium heat to thicken gravy if necessary. Season and serve with mashed or steamed potatoes and crusty bread or chill, remove any fat and reheat the next day, when the flavours will be even better. Serves 4-6.

Wine suggestion: Redwood Blackcurrant or Boysenberry Wines

Adpated from NZ House & Garden

ALPINE WARMER
For a special hot drink, stir 2 cups of REDWOOD ALPINE WARMER or MOUNTAIN THUNDER over low heat with a stick of cinnamon and fresh mandarin slices. Serves 2.

WHITE RUSSIAN
1 part REDWOOD COFFEE LIQUEUR
2 parts Goulters Vodka
1 part fresh cream or milk

BLACK RUSSIAN
1 part REDWOOD COFFEE LIQUEUR
2 parts Goulters Vodka

TALL BLACK RUSSIAN
1 part REDWOOD COFFEE LIQUEUR
2 parts Goulters Vodka
1 part cola

RUSSIAN ORGASM
1 part REDWOOD COFFEE LIQUEUR
1 part REDWOOD NEW ZEALAND CREAM LIQUEUR
1 part REDWOOD APRICOT NIP

CHOCOLATE ORGASM
1 part REDWOOD MOCHA CREAM LIQUEUR
1 part REDWOOD NEW ZEALAND CREAM LIQUEUR
1 part REDWOOD APRICOT NIP

SLIPPERY NIPPLE
1 part REDWOOD NEW ZEALAND CREAM LIQUEUR
1 part Zambucca

KIR BRETON COCKTAIL APERITIF
REDWOOD CIDRE mixed with a little REDWOOD BLACKBERRY NIP. In France, it is often drunk as a digestif between courses or at the end of a meal. Bon apetit!

Ingredients:
1 packet jelly crystals (ie, Gregg’s Boysenberry)
1 cup boiling water
1 cup REDWOOD BOYSENBERRY WINE

Method:
1.) Dissolve jelly crystals in boiling water.
2.) When jelly has cooled, add REDWOOD BOYSENBERRY WINE.
3.) Pour into small serving dishes and chill. For that special touch, set in wine glasses!
Also delicious with REDWOOD BLACKCURRANT, KIWIFRUIT, and FEIJOA WINES, or BLACKBERRY, BOYSENBERRY, APRICOT, and CHERRY NIPS!
Thanks to Juliana van Sloten-Cowden for submitting this recipe.

Ingredients:

300 mls apricot-flavoured yoghurt
2 tablespoons custard powder
1 can (410g) apricot halves
1 tablespoon powdered gelatine
1/4 cup REDWOOD APRICOT NIP
Whipped cream (to serve)

Method:

1.) In a small saucepan combine yoghurt with custard powder. Bring to boil, stirring constantly.
2.) Remove from heat and divide between 4-6 small dessert dishes. Leave to cool.
3.) Meanwhile, drain apricots, reserving 2/3 cup syrup.
4.) Add gelatine to the reserved syrup and heat stirring until mixture is almost at boiling point and gelatine has dissolved.
5.) Remove from heat and stir in REDWOOD APRICOT NIP.
6.) Arrange apricot halves over cooled custard and carefully top up with apricot-jell mix. Refrigerate until set and serve with whipped cream.
Thanks to Diane Davidson for submitting this recipe.