Dec 15 2015

Amador Foothill Zinfandel Cupcakes



1 box of devil’s food cake mix
3/4 cup water
1/2 cup Amador Foothill Zinfandel
1/3 cup vegetable oil
3 eggs
1 cup miniature semisweet chocolate chips


6 cups powdered sugar
1/3 cup butter, softened
1/3 cup unsweetened baking cocoa
1/8 teaspoon salt
1/2 cup Amador Foothilll Zinfandel


  1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, 1/2 cup Amador Foothill Zinfandel, oil and eggs. Stir in chocolate chips. Divide batter evenly among muffin cups (about two-thirds full).
  2. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  3. In large bowl, beat powdered sugar, butter, cocoa and salt with electric mixer on low speed until blended. Beat in 1/2 cup Amador Foothill Zinfandel. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Recipe from Betty Crocker; modified by Amador Foothill.

Apr 3 2014

Pork Tenderloin with Ancho Chile-Dried Cherry Sauce

As many of our wine club members know, we like to pair favorite recipes with our wines. Come to our tasting room and chances are you’ll leave with a recipe or two that will go well with the wine you’re bringing home.

Today’s recipe goes great with our Katie’s Côte. A delicious sauce made of Ancho chiles and Cherries perfectly complements the dark fruit aromas and rich black cherry flavors with herbal and mineral notes of our 2012 Katie’s Côte. Enjoy! Continue reading