Frolicking Frog Wine

Frolicking Frog – Wine Recipes

Cranberry Cheese Bars


2 cup unsifted floor

1- 8 ounce softened cream cheese

3/4 cup plus 1 AT firmly packed golden brown sugar

1 & one half cup of rolled oats (not steel cut oats)

1 cup softened sweet butter

1 egg white

1 tablespoon vanilla

1 – 14 ounce sweetened condensed milk

1/4 cup concentrate lemon juice

2 Tablespoon cornstarch

1 – 16 ounce whole berry cranberry sauce (if you can find a brand called Oregon Trail, the flavor of the cranberries are delish)


Preheat oven to 350 degrees.

In a large bowl, combine flour, cream cheese,sugar and sweet butter until crumbly.

Set aside 1 & one half cup of the crumble mixture.

Knead until firmly place on bottom of greased 9 x 13 inch baking pan.

Bake 15 minutes, meanwhile, in a small mixing bowl, beat cheese with egg white along with vanilla until fluffy.

Gradually add sweetened condensed milk to cheese and egg white mix and stir in lemon juice.

Spreading evenly over prepared crust.

Then now in a small bowl, combine the 3/4 cup golden brown sugar, cornstarch while stirring in gentle the cranberry sauce.

Spoon evenly over prepared cheese layer and top with crumbled mixture.

I have been known to add when available finely chopped pecans.

Bake 40 minutes in time or until golden. Cool or chill in covered storage container in refrigerator before serving.

Recipe makes up to 24 to 36 bars.

This dessert treat pairs well with our 2008 Zinfandel, especially for the holidays.

Hardy Cab Stew

This is not your Grandma’s beef stew… although it may bring back some great memories. This makes a great mid-winter meal for a large group of friends

Serve with loaf of fresh sour dough bread (for slurping up the brown gravy juice) our Herb Spread and the Simple Garden Salad.

A beautiful bottle of Cabernet is the perfect addition to this feast.

For a luscious chocolate dessert, serve a beautiful piece of dark chocolate or a slice of our Chocolate Kailua cake. Add a glass of Late Harvest Zinfandel and this will be a memorable meal family and friends are sure to remember for a long time.

This is best made in a slow cooker, but can be easily make using a very large, heavy skillet or cast iron stockpot, slowly simmered over a low flame. The key to this successful stew is to cut all items, veggies and meats into approximately the same size pieces. This way everything gets cooked at same temp & the veggies won’t be soggy or the meat dry.

The rest will be easy as – STEW!

Prep time: approximately 30 minutes

Cooking time: Varies – Approximately 5 hours

Can be made ahead – a day in advance is perfect

Serves approximately 8 diners

Items needed:


1 ½ pounds boneless Pork Shoulder ribs

1 ½ pounds boneless Beef Top Sirloin Steak

Cut into 2×2 pieces

1 smoked ham hock


1 large onion – red or yellow – your choice – coarsely chopped

6 large carrots – coarsely chopped

Or 12 oz (1/2 bag) petite peeled carrots

3 stocks celery – coarsely chopped

4 smallish potatoes – I like Yukon Gold – quartered

6 gloves fresh garlic – coarsely chopped

Variety of root vegetables:

1 turnip – quartered

1 parsnip – sliced & quartered

4 fresh tomatoes course sly chopped

Or 1 – 14.5 can of tomatoes (cut or whole)

12 brown mushrooms – whole

Herbs: (to taste- use more for a hardier flavor)

Fresh is best – but dried herbs are OK, just use less

2 sprigs thyme

2 fresh bay leaves

2 fresh sage leaves

* place entire sprig in pot – you can remove before serving

1 small sprig rosemary, to taste, finely chopped

* remember: rosemary is a strong herb to some and a little goes a long way


This is for flouring mix

¼ tsp. paprika

¼ tsp. garlic powder

½ tsp. fresh cracked pepper (more if you like)

¼ tsp. favorite non-salt seasoning

(I like Mrs. Dash Table Blend)

½ tablespoon salt *

Other items:

1 cup all purpose flour (for coating meat)

½ cup extra virgin olive oil (EVOO) for sautéing

2 cups low-fat/low sodium beef broth or stock

2 cups cabernet wine

1 large plastic bag

6 -quart slow cooker

or 1 large deep skillet


Big ole sturdy spoon for stirring


On plastic cutting board:

Divide meat into 2 inch cubes (or equal to). Season meats with salt, fresh cracked pepper, garlic powder,

and a sprinkle of Mrs. Dash Table Blend. (use same spices in flour mix).

In slow cooker:

On highest setting – later you may want to turn cooker to a lower setting, to simmer

Place ham hock in slow cooker

Add potatoes

In plastic bag place:

Flour and spices. Shake to mix flour & spices

Add cut pieces of meat. Shake

Heat large skillet with EVOO . Not too hot.

Add onions. Cook on medium heat for 2 minutes.

Add all vegetables except tomatoes and mushrooms.

Sauté` for 3 minutes. DO NOT OVER COOK! Veggies will continue to cook in slow cooker

Stir veggies. Remove from heat and place in slow cooker

DO NOT RINSE PAN. – You want those beautiful juices for the meat.

Add a little more EVOO

Remove meat from plastic bag containing flour and spice mixture, using tongs

Gently shake to remove excess flour. (This can be done inside the plastic bag)

Sauté meat ½ minute per side

Turning, just to slightly brown

Remove meat from flame & place in slow cooker with veggies

Add beef stock (broth) and wine, just slightly covering meat & veggies

Cook for about 3 hours

Stir about once an hour

1 hour prior for completion, add tomatoes to stew

Place brown mushrooms on top of stew

Continue to cook until meat falls apart and all veggies are fork tender

Rancho Terra Pork Chops with Apple Zumba Sauce


2/3 cup warm water

1/3 cup chopped sweet Vivaldi onions

1/3 cup lemon juice

1 T olive oil (you can use vegetable oil also)

1/4 cup Grandma’s unsulphured mild flavored Molasses

3/4 teaspoon of Ancho Chile powder

3/4 teaspoon each of ground allspice

1/2 teaspoon of white pepper

3/4 teaspoon of cinnamon

3/4 teaspoon of thyme leaves

3/4 teaspoon 0f marjoram leaves

4 boneless pork loin chops (about 1 pound approximately)


Combine all ingredients except meat. Place mean in shallow dish or plastic bag. Pour marinade over meat. Cover and marinate in refrigerator 4 hours or overnight preferably. Remove meat from marinade; heat marinade. As desired you can grill or broil, basting frequently with marinade is essential for luscious flavor.

We recommend serving a Apple Island sauce – Combine 1 and one half cups of chunky apple sauce to 1/2 cup water, 2 tablespoons plus 2 teaspoons refined sugar and 2 teaspoons of lemon juice. Bring all ingredients to a boil; reduce heat and simmer for 10 to 15 minutes, Makes 4 servings, suggested to serve cool over cooked pork chops. This savory plate pairs heavenly with our 2008 Petite Sirah.

There is something very special about being home for the holidays – a good food paired with delicious wines are part of every celebration and memories of a holiday get-together. We hope you can add to your own traditions with these Frolicking Frog Cellars recipes, made from love to entice great entertaining over the holidays.

Bon Apetite!



10 ounces of Dungeness crab meat (approx. about 2 cups)

1 cup of “panko” bread crumbs (available in Asian markets)

1/4 cup green onion, sliced thin on a bias

1/4 cup of celery, minced

3 tablespoons of mayonnaise

1 egg, beaten

Dash of Tabasco (or to taste)

Juice of half a lemon

Dash salt

Dash white pepper

3 tablespoons of olive oil

1/4 cup dry white wine


Combine all ingredients except oil and mix thoroughly but gently so as not to break up the crab too much more. Chill.

Shape into round cakes, makes about 4 savory ¾ inch thick.

Sauté crab cakes in a light olive oil of over medium high heat about 5 minutes on each side, or until golden brown.

Deglaze with Frolicking Frog Cellars 2008 Sauvignon Blanc, allow to evaporate. Serve immediately and and pair with Frolicking Frog Cellars 2008 Sauvingnon Blanc for best results.


Wine County Onion Soup


1 large red onion – diced

3 gloves garlic – smashed & finely chopped

3 tablespoons olive oil

1 “pat” butter

1 bay leaf

1/4 teaspoon non-salt multi- purpose seasoning

1 tablespoon flour

Salt & pepper to taste

2 tablespoons Herb Mixture

32 oz low sodium/low fat beef broth

2 cups red wine (Cabernet or Zinfandel)

Sliced and toasted sour dough bread

Grated/shredded parmesan cheese

Large soup/sauce pan


In large sauce pan, on medium/low heat, place oil & butter – stirring consistently until the butter has melted – do not burn butter.

Add onions

Saute’ onions until translucent- about 3 minutes

Add garlic & herb mix. Do not burn garlic!

Sauté’ additional minute

Add flour & mix thoroughly

Add remaining ingredients

Return mixture to a slight boil for about one minute

Reduce heat to simmer – About 30 minutes

Remove bay leaf before serving

To Serve:

Place toasted bread in bottom of individual large, shallow bowls

Add soup & sprinkle with grated parmesan cheese

Serve with fresh spinach salad, assorted cheese platter & red wine –

Yummy for your tummy!