Serves 8

1lb. frozen semisweet chocolate chip cookie dough, thawed
1/2cup chopped walnuts
1/3cup sugar
1/4cup cornstarch
1/8teaspoon salt
5 large egg yolks
2 1/3cups whole milk
2 Tbsp. (1/4 stick) unsalted butter
1 Tbsp. dark rum
2 teaspoons vanilla exstract
3 med. bananas, peeled, cut into 1/2-inch-thick slices
1cup chilled whipping cream
2Tbsp. powered sugar
Chocolate curls (optional)

Spray 9" glass pie dish with nonstick spray. arrange 3/4 of cookies 
dough in dish (reserve remaining dough for another use). 
Press dough evenly onto bootom and up sides of dish, building high-
standing dough edge on the rim.
Sprinkle with 1/2c nuts: oress nuts into dough. Pierce dough all over 
with toothpick. Freeze crust 1 hour.
Position rack in bottom third of oven, preheat to 350F. Fold 36" long 
piece of foil lengthwise into thirds, forming 36"X4" strip.
Place pie dish on baking sheet. Stand foil strip snugly around dish, 
proteting outer edge of crust: secure overlap with paper clip.
Bake crust until golden and dry to tough, about 25min. Cool 
completely. Meanwhile, whisk 1/3c sugar, cornstarch and salt 
to blend in heavy medium saucepan. Whisk in yolks: gradually add 
milk, whisking until smooth. Whisk over medium-high heat until 
custard thickens and boils, about 6 mins. Remove from heat. Whisk in 
butter, rum and 1tsp. vanilla. Transfer to large bowl: cool to 
lukewarm, whisking occasionally, about 45minutes. Spread 1c custard 
in crust. Top with sliced bananas, then remaining custard, covering 
bananas completely. Chill pie until filling sets, about 2hr.
beat cream, powdered sugar and remaining 1tsp vanilla in med bowl to 
peaks. Spread cream over pie. Refrigerate for 1 to 8 hrs.
Garnish pie with chocolate curls, if desired. cut into wedges and 
serve.

Makes 4 servings

1 Large Cantaloup (2-3 Pounds) Peeled, Seeded and cut into 1" cubes
1 Cup sugar
1/2 cup water
3 Tbsp Sogno Orange Muscat

In a bowl, combine the cantaloup with a 1/2 cup of sugar.
MIX WELL. Let stand for 15 minutes.
In a samll pot, combine tha remaining 1/2 cup of sugar and the water. 
Bring to a gentle boil. When the sugar has dissolves completey,
remove from heat.
Using a food processor, puree the cantaloupuntil very smooth. Strain 
the mixture thru a fine strainer or a cheesecloth into a large bowl.
Add sugar syrup and Orange Muscat. Mix well and refrigerate until 
well chilled
**Freeze in a ice cream freezer according to the manufaturers 
instructions.**

Fall has begun!  It's time to indulge in the comforts of the crisp, cool air and the essence of warm spices that fall foods have to offer.  
Serve these fresh biscuits warm from the oven alongside sauteed apples for a lovely breakfast.

3 Ounces Pancetta, thinly sliced and chopped
2 Cups All Purpose Flour
2 Tablespoons Sugar
3 1/2 Teaspoons Baking Powder
1/2 Teaspon Salt
6 Tablespoons Unsalted Butter, chilled, cut into 1/2 inch cubes
1 Cup Fontina cheese, coarsely grated
1 Tablespoon Fresh Chives, coarsely chopped
3/4 Cup plus 2 Tablespoons Buttermilk, chilled

Preheat oven to 450 F degrees.  Saute pancetta in nonstick skillet over medium heat until crisp.  Remove from heat and cool.

Whisk flour, sugar, baking powder, and salt in large bowl to blend.  Rub in butter with fingertips until coarse meal forms.  Stir in Fontina and chives.  Add 3/4 cup buttermilk and pancetta with any leftover pan drippings, and stir until moist clumps form.  Turn dough out onto floured surface and knead until dough holds together.  Flatten dough to 3/4-inch thickness.  Cut out rounds using 2 1/4-inch-diameter biscuit or cookie cutter.  Re-roll dough and cut out more rounds until all dough is used.

Transfer biscuits to ungreased baking sheet, spacing 1 inch apart.  Brush biscuit tops with remaining buttermilk.  Bake until biscuits are puffed and golden, about 14 minutes.  Serve warm.  Makes approx. 12 biscuits.

2 Tablespoon Olive Oil
3 Shallots, chopped
3 Garlic Cloves, chopped
1/2 Lb Sweet Italian Sausage, casings removed
1/2 Lb Spicy Italian Sausage, casings removed
1 Cup Whipping Cream
14.5 Ounce can Italian Style Diced Tomatoes, in juice
1 Tablespoon Oregano
1/2 Teaspoon Dried Crushed Red Pepper
3/4 Lb Fettuccine
1/2 Parmesan Cheese, grated 

Heat oil in large heavy pot over medium-high heat.  Add shallots and
garlic.  Saute until begin to soften, about 3 minutes.  Add sausages,
breaking up into small pieces, and saute until no longer pink.  Add
cream; simmer 5 minutes.  Add tomatoes with juices, sage and crushed
red pepper.  Simmer until sauce thickens, stirring occasionally,
about 15 minutes.  

Meanwhile, cook pasta in large pot of boiling salted water until "al
dente", just tender but still firm to bite.  Drain pasta, reserving
1/2 cup cooking liquid.
Return pasta to same pot; add sauce.  Toss over medium heat until
sauce coats pasta, adding reserves cooking liquid by 1/4 cupfuls if
needed.  Season with salt and pepper to taste.  Transfer to large
bowl; sprinkle with cheese.  

1 1/2 lb green beans, trimmed and cut diagonally 
1/4 cup pine nuts, toasted
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
4 teaspoons extra virgin olive oil

Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain with colander.  Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.

Packed with vegetables, beans, and pasta, this soup is a meal in itself.  Serve with crusty bread and a green salad.

2 tbsp olive oil
6 garlic cloves, minced
1 medium onion, peeled and chopped
6 cups vegetable stock
28 oz (1 can) chopped tomatoes
½ cup tomato paste
2 medium carrots, peeled
2 large stalks of celery, sliced
1 cup thinly sliced Savoy cabbage
¼ cup chopped parsley
1 tbsp chopped fresh basil
1 bay leaf
15 oz (1 can) small cannelloni or white beans
1 cup chickpeas
1 cup (dry) fusilli pasta
salt and pepper to taste
¾-1 cup grated parmesan cheese
1 can kidney beans
2 bags frozen vegetable medley
1 lb hot sausage
1 cup red wine

In a large stockpot, heat olive oil and sauté 
garlic and onion until translucent.  
Add stock, tomatoes, tomato paste, carrots, 
celery, cabbage, parsley, basil and bay leaf 
and cook for 30-40 minutes until vegetables 
are tender.  Add beans, chickpeas and pasta 
and simmer for another 20 minutes.  Season 
with salt and pepper.  Serve with Parmesan 
cheese to sprinkle on top.  Serves 6-8.

1 lb. hot Italian sausage
½ lb. sweet Italian sausage
15 large garlic gloves, sliced
5 cups beef stock or canned broth
1 28oz. can chopped tomatoes
1 8oz. can tomato sauce
15 large zucchini, sliced
1 bag frozen sliced carrots
1 medium sized green bell pepper, diced
½ cup Sogno red wine
3 tbsp. dried basil
2 tbsp. dried oregano
3 tbsp. Italian Seasoning

12 ounces fresh cheese tortellini
Freshly grated Parmesan Cheese

Sauté Italian Sausage in heavy dutch 
oven over medium-high heat until cooked 
through, crumbling with the back of a spoon, 
about 10 minutes. Using slotted spoon, 
transfer sausage to large bowl. 
Pour off all but 1 tbsp. of drippings from dutch oven. 
Add onion and garlic to dutch oven and sauté 
until translucent, about 5 minutes. 
Return sausage to dutch oven. Add stock, 
tomatoes, tomato sauce, zucchini, carrot, 
bell pepper, wine, basil and oregano. Simmer 
until vegetables are tender, about 40 minutes. 
(Can be prepared 2 days ahead. Cover and refrigerate. 
Bring to simmer before continuing.)

Add tortellini to soup and cook until tender, 
about 8 minutes. Season soup to taste with 
salt and pepper. Sprinkle with parmesan cheese and serve.
Serves 6.

2 cup sugar
3 Tablespoon butter
1 teaspoon cinnamon 
1/2 teaspoon salt
1/2 cup mini marshmallows
1 1/2 cup semisweet chocolate chips
1 teaspoon vanilla
1 cup evaporated milk

Combine sugar, butter, cinnamon, salt, & milk in large electric 
skillet at 280º.  Bring mixture to a boil.  Boil 5 minutes, 
stirring constantly.  Turn off skillet, add marshmallows, chocolate 
chips, and vanilla.  Stir until melted and smoothly blended.  

Pour into buttered  8 square pan.  Cool completely before 
cutting. 
Makes 2 lbs. 

Makes 6 servings 

1 cup whole milk
3 cups whipping cream
1 T. unflavored powdered gelatin
1/3 cup honey
1 T. sugar
Pinch salt
2 cups assorted fresh berries tossed with 1 tablespoon super-fine sugar.

Pour the milk in a small bowl. Sprinkle the gelatin overthe milk.
Let stand for 3 to 5 minutes to soften the gelatin. Pour milk into a
saucepan over medium heat. Stir continuously until the gelatin 
dissolves but milk does not boil, about 5 minutes. Add the cream and 
honey. Pour into 6 wine glasses, filling each only 1/2 full. cool for 
10-15 minutes. Refrigerate until set, at least 6 hours. Spoon the 
berries over the Panna Cotta and serve

3 cup sugar
3/4 cup butter
2/3 cup evaporated milk
1 10 ounce pkg. peanut butter morsels
1 7 ounce jar marshmallow crème
1 teaspoon vanilla

Combine first 3 ingredients in a large, heavy saucepan.  Bring to a 
boil over medium-high heat, stirring constantly.  Cover and cook 3 
minutes without stirring; uncover and boil 5 
Minutes.  (Do not stir.)  

Remove from heat; add morsels, stirring until morsels melt.  Stir in 
marshmallow crème and vanilla.

Pour into a buttered 13x9x2-inch pan.  Place in freezer for 10 
minutes, or let cool at room temperature.
Makes approx. 3 lbs

1 2/3 cup unsweetened cocoa powder
1 1/3 cup sugar
4 cups heavy cream
4 cups half and half
5 1/3 oz semisweet chocolate, chopped
12 large eggs at room temperature
2/3 cup Sogno Port

Into a saucepan, sift together the cocoa and the sugar and stir in 
the heavy cream and the half and half.  Add the chocolate, heat the 
mixture over moderately low heat, stirring, until the chocolate is 
melted, and remove the pan from the heat.

In a bowl, whisk the eggs until they are combined well; add about 
one fourth of the chocolate mixture, whisking, and whisk the egg 
mixture into the remaining chocolate mixture.  Cook the mixture over 
moderate heat, stirring, for 4-5 min., or until it coats the back of 
spoon, but do not let it boil.  Transfer the mixture to a metal bowl 
set in a larger bowl of ice and cold water and chill it, stirring 
until cold.

In a small saucepan, heat the port until over moderate heat until it 
is warm and 
ignite it carefully, shaking the pan gently until the flames go 
out.  Stir the port into the chocolate mixture and freeze the 
mixture in an ice cream freezer according to the manufacturers 
instructions.  

Makes about 3 quarts

To ensure even cooking, roast must be left at room temperature for about two hours before being placed in the oven. Serve the meat with its traditional side dish, Yorksire Pudding. Serves 6-8

1 three-rib prine roast, first cut, trimmed and tied
1 tablespoon fresh ground blackpepper
2 tablespoons kosher salt
3 short ribs tied
1 1/2 cups, Sogno dry red wine

PLace oven rack on lower level. Preheat oven to 450. Rub roast all 
over with salt and pepper. Transfer to heavy 13-by-16 inch metal 
roasting pan. Arrange fat side up. Place short ribs in pan.

Cook 20 minutes. Reduce oven temperature to 325, and continue cooking 
until thermometer inserted in the thick of roast (not touching the 
bone) reaches 115, about 1 hour and 25 minutes. If it hasn't, return 
it to  oven; check temperature at 10-minute intervals.

Transfer roast to platter; set aside in worm spot for juices to 
collect. (As roast rest, temperature will increase about 10). Do not 
tent, or crust will get soggy. The short ribs can be eaten as a 
snack, or reserved for soup stock.

Pour fat and dark drippings out of pan into a fat separator; set 
aside.

Place roasting pan over medium-high heat. Pour red wine into pan; 
scrape with wooden spoon, scooping up crispy bits to deglaze pan. Add 
the drippings that have settled to the bottom of the fat separator 
without adding the fat. Cook until reduced by half, 5 to 8 minutes. 
Pour a fine sieve in a medium heatproof bowl. Pour juices into 
straner. Discard solids. Serve the juices warm with the prime rib.

1 cup sugar
3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of salt
3 large eggs, beaten slightly
2/3 cup canned solid pack pumpkin

2 tablespoons powdered sugar

1 8-ounce package cream cheese, room temperature
1 cup powdered sugar
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract

Preheat oven to 375ºF.  Butter 13x9x5/8-inch jelly roll pan.  Line 
pan with waxed paper; butter paper.  Mix first 5 ingredients in 
large bowl.  Mix in eggs and pumpkin.  Pour batter into prepared 
pan, spreading evenly.  Bake until tester inserted into center of 
cake comes out clean, about 15 minutes.

Lay kitchen towel on work surface; dust with 2 tbsp powdered sugar.  
Cut around pan sides to loosed cake.  Turn out cake onto sugared 
towel, waxed-paper side up.  Fold 1 side of towel over 1 long side 
of cake, then roll up cake jelly roll style.  Cool cake.

Combine cream cheese, 1 cup pwd sugar, butter and vanilla in medium 
bowl; beat to blend.  

Unroll cake; leave on towel.  Peel off paper.  Spread cream cheese 
filling evenly over cake.  Using towel, roll up cake and place seam 
side down on platter.  Trim ends of cake.  Dust with powdered 
sugar.  Serves 10 to 12                       

Thanksgiving is just around the corner! Gather wood for the fire, family for your table, and a hearty glass of red wine 
for the ultimate Thanksgiving dinner.  Use a block 
of gourmet chocolate as a centerpiece and break off 
chunks with a knife for dessert!

1 20Lb Fresh, whole turkey, giblets and neck removed 
from cavity 
1 1/2 cups (3sticks) unsalted butter, melted
4 tablepoons unsalted butter, room temperature
1 bottle 750-ml Sogno Chardonnay or Sogno Viognier
2 tespoons salt
2 teaspoons freshly ground pepper
1 cup dry Sogno red or white wine, for gravy
Chicken stock, for gravy

Rinse turkey with cool water, and dry with paper towels.  Let stand 
for 2 hours at room temperature.

Place rack on lowest level in oven.  Heat oven to 450 degrees.  
Combine melted butter and white wine in a bowl.  Fold in a large 
cheesecloth into quarters and cut it into a 17-inch, four layer 
square.  Immerse cheesecloth in the butter and wine; let soak.

Place turkey, breast side up, on a roasting rack in a heavy metal 
roasting pan. Remove any pop up timers from turkey.  Fold wing tips 
under turkey.  Sprinkle 1/2 teaspoon each salt and pepper inside 
turkey.  Tie legs together loosely with kitchen string.  Fold neck 
under flap, and secure with toothpicks.  Rub turkey with the 
softened butter, and sprinkle with remaining 1 1/2 teaspoons salt 
and pepper.

Lift cheesecloth out of liquid, and squeeze it slightly, leaving it 
very damp.  Spread it evenly over the breast and ablout halfway down 
the sides of the turkey.  Place turkey, legs first in oven.  Cook 
for 30 minutes. Using a pastry brush, baste cheesecloth and exposed 
parts of turkey with butter and wine.  Reduce oven temperature tp 
350 degrees, and continue to cook for 2 1/2 more hours, basting 
every 30 minutes.  Reserve extra juices for gravy if desired.

After third hour of cooking, carefully remove and discard 
cheesecloth.  Turn roasting pan so that the breast is facing the 
back of the oven.  Baste turkey with pan juices.  If there are not 
enough juices, continue to use butter and wine.  Cook 1 more hour.

Insert an instant-read thermometer into the thickest part of thigh.  
Do not poke into a bone.  The temperature should reach 180 degrees.  
If legs are not yet fully cooked, baste turkey, return to oven, and 
cook another 20 to 30 minutes.

When fully cooked, transfer turkey to a cutting board or serving 
platter and let rest for about 30 minutes.  

Meanwhile, make the gravy.  Pour all the pan juices into a glass 
measuring cup.  Let stand until grease rises to the surface, about 
10 minutes then skim it off.  Place roasting pan over medium-high 
heat.  Add 1 cup wine to the pan.  Using a wooden spoon, scrape the 
pan until liquid boils and all the crisp bits are unstuck from the 
pan.  Add 1 cup chicken stock to pan, slowing adding more if needed. 
Stir well, and bring back to a boil.  Cook until liquid has reduced 
by half, about 10 minutes.  Add the defatted pan juices, and cook 10 
minutes more.  Season to taste, strain into a warm gravy boat, and 
serve with turkey.

1 750-ml Bottle SOGNO CABERNET SAUVIGNON
1/4 Cup Shallots, minced
9 Tablespoon Unsalted Butter, room temperature
2 Teaspoons Golden Brown Sugar
1 Tablespoon Fresh Rosemary, minced

1 1/2 Lb Ground Beef
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
Vegetable Oil
1 Cup (packed) Extra-sharp White Cheddar Cheese, coarsely grated

4 4 1/2-inch squares Foccacia, cut horizonatlly in half
8 large tomato slices
2 Cups Arugula

Boil wine and shallots in mudium saucepan until reduced to 3/4 cup, about 20 minutes.  Add 1 Tbsp butter and brown sugar; whisk until butter melts and sugar dissolves.  Remove from heat.  Mix remaining 8 Tbsp butter and rosemary in small bowl.  Set aside. 
Prepare barbeque.  Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl.  Form meat into four 5-inch squares or rounds.  Brush grill rack with oil.  Grill burgers until brown on bottom, about 3 minutes.  Turn burgers and brush with wine-shallot mixture, about 4 minutes longer for medium-rare.  Sprinkle with cheese after last turn and grill until cheese melts.
Spread cut sides of bread with rosemary butter.  Grill, cut side down, until golden, about 2 minutes.  Arrange bread, grilled side up on plates.  Top bottom halves with burgers, then tomatoes and arugula.  Cover with top halves of bread.
Makes 4 servings.

1 Box Purchased Chocolate Cake Mix
SOGNO PORT
3/4 Cup Butter (1 1/2 sticks), Softened
2 Cups Confectioners' Sugar
1 Teaspoon Vanilla Extract
6 Squares, (4oz each) Semisweet Chocolate, Melted and Cooled
2 Tablespoons SOGNO PORT
2 to 4 Tablespoons Heavy Cream

Make cupcakes according to package, substituting water for Sogno 
Port.  Cool completely.

In large bowl, with mixer at low speed, beat butter, sugar, and 
vanilla until almost combined.  Add semisweet chocolate, port, and
heavy cream.  Increase speed to high; beat frosting until light and
fluffy, about one minute.  Frost cooled cupcakes.  Makes about 2 1/2
cups.

12 Bottles SOGNO VERMIGLIO or SOGNO WHITE ZINFANDEL
1 Bottle Peach Schnapps
1 Bottle Triple Sec
1 1/2 Cups Superfine Sugar
2-3 Liters Sierra Mist or 7-Up (To taste)
6 Oranges, Sliced
5 Lemons, Sliced
4 Baskets Strawberries, Halved
3 Baskets Cherries, Pitted and Halved
5 Apples, Cored and Sliced
6 White Peaches, Pitted and Sliced
6 Nectarines, Pitted and Sliced
5 Kiwi, Skinned and Sliced
6 Mangos, Pitted and sliced

In a sanitized 5-gallon bucket combine all wine, peach schnapps,
triple sec and sugar.  Stir until sugar dissolved completely.  Add
all fruit. Let sit in refrigerator overnight if possible, or at 
least 4-6 hours. Add 2-3 liters of soda to taste.

1 Tablespoon Olive Oil
1 Large Garlic Clove, Minced
1/4 Teaspoon Ground Chipotle Chile Pepper Powder
1/3 Cup SOGNO SYRAH
1/2 Cup Ketchup
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Soy Sauce
1/8 Teaspoon Liquid Smoke

Heat olive oil in heavy medium saucepan over medium heat.  Add
garlic, cumin, and chipotle chile powder; stir 1 minute, and simmer 2
minutes.  Stir in ketchup, vinegar, soy sauce, and liquid smoke;
simmer 2 minutes longer. Baste on meat as it grills.  Makes about 1
cup.

2 Oranges
6 Cups Water
1/2 Cup SOGNO WHITE ZINFANDEL
1/4 Cup Sugar
1 Pint Fresh Strawberries, hulled and cut into six wedges
1 Pint Vanilla Ice Cream

Remove zest from 1 orange and cut into thin strips.  Bring 2 cups 
water to boil in small saucepan.  Add orange peel and return to 
boil.  Drain.  Repeat process two more times.  Refrigerate.  Squeeze 
enough juice from oranges to equal 1/2 cup.  Bring juice, white 
zinfandel and sugar to a simmer in a small saucepan.  Cook 2 to 3 
minutes or until the sugar dissolves.  Transfer to a bowl and stir 
in berries.  Chill for 1 1/2 hours.  Divide the ice cream between 4 
bowls.  Top with strawberries and sauce.  Garnish with the cooked 
peel.  Makes 4 servings.

1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine ( 1 stick), softened
1 cup sugar 
1 large egg
1 teaspoon vanilla extract


Port Icing
1/2 cup butter or margarine (1stick), softened
1 16oz package confectioners sugar
4 to 6 tablespoons Sogno port
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons heavy cream
In large bowl, beat butter, sugar, port, and vanilla with mixer until smooth.  

Preheat oven to 350º.  In small bowl, combine flour, baking powder, 
and salt.  In large bowl, with mixer at medium speed, beat butter 
and sugar until light and fluffy.  Beat in egg and vanilla until 
blended.  Reduce speed to low; beat in flour mixture just until 
combined, scraping bowl with rubber spatula.
Drop dough by heaping teaspoons, 2 inches apart, on two ungreased 
cookie sheets.  Bake until browned around the edges, 10 to 12 
minutes, rotating cookie sheets 
between upper and lower oven racks halfway through baking.  With 
wide spatula, transfer cookies to wire racks to cool completely.  
Glaze with port icing.
Repeat with remaining dough.  Makes about 42 cookies.

Yorkshie-pudding batter must be very cold before baking. Serves 8

2 cups all-purpose flour
1 teaspoon salt
6 large eggs
2 1/2 cups milk
pan drippings from Prime Rib

Sift together flour and salt; set aside. In a medium bowl, whisk 
together eggs and milk. Add flour mixture, and whisk until combined. 
Cover withplastic; chill in the refrigerator for at least four hours 
or overnight.

When Prime rib has finished cooking, raise oven temperature to 425. 
After roasting pan has been deglazed, pour 1/4 cup reserved pan 
drippings back into pan.Heat pan & drippings on stove until very hot, 
about 5 min.. Remove batter from refrigerator, whisk well; quickly 
pour into roasting pan.

Bake until crisp and golden, 20 to 30 minutes. Serve with worm prime 
rib.