On Saturday, December 3rd the St. Paul Winter Carnival Vulcans will join us at the Winery to bottle and release our new red wine: Vulcans' Revenge!
We had a great time with Jamie Yuccas from WCCO when she visited us on November 9th to talk about the Great River Road Wine Trail's Holiday Harvest Wine & Food Festival!
Come into the Winery and check out our fun and festive Christmas and Holiday gifts!
A gift of wine from Cannon River Winery can create a lasting impression for any occasion!
There are many occasions that merit a gift from Cannon River Winery, such as:
Please contact firstname.lastname@example.org or 651-755-9156 for more information on ordering corporate gifts for your company.
Monday, November 21st 10-7 PM
Tuesday, November 22nd 10-7 PM
Wednesday, November 23rd 10-7 PM
Thursday, November 24th Closed
Friday, November 25th 10-7 PM
Saturday, November 26th 12-8 PM
Sunday, November 27th 12-5 PM
Monday, November 28th Closed
Tuesday, November 29th Closed
Wednesday, November 30th 12-7 PM
Many of you asked for the recipe to the Butternut Squash soup from the Holiday Wine & Food Festival and John promised that we'd put the recipe on our website. Unfortunately, John's grandmother wasn't ready to release her secret recipe, but we feel that this recipe is a close second...Bon Appétit!
To roast butternut squash: cut a butternut squash lengthwise, then in half to make 4 sections, and scoop out the seeds with a spoon. Wrap loosely in foil, place on a baking pan, and roast in a pre-heated 375 degrees F. oven for 1 hour, or until the butternut squash is tender. When cool, scoop out, discard skin, and reserve.
Melt the butter in a 4-qt saucepan over medium heat. Add the onions and apples; sauté until the onion turn translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the stock, and reserved butternut squash; bring to a simmer and turn the heat to low. Simmer for 20 minutes, stirring occasionally. Water may be added at any point if a thinner texture is desired.
Blend until completely smooth with a stick blender, or pour into a conventional blender then return to the pan. Add the cream and bring back to a simmer. Turn off heat and season with salt and fresh ground black pepper to taste. Serve hot.
Thanks to about.com for helping us find a comparable recipe! (
Thanks to about.com for helping us find a comparable recipe! (http://americanfood.about.com/od/soups/r/Butternut_Soup.htm)