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Cape May Winery & Vineyard  

Sunday Dinner Recipe Vol. 7


May 3rd 2020

Need a Sunday brunch recipe to impress your quarantine house mates?! 
Whip up Chef Mike's Country Gravy and serve with a pitcher of Lighthouse Red Sangria.

Country Gravy

Grocery List:
1 Lb Sausage( bulk or uncased)
1 stick butter
1/4 cup flour
1 onion ( small diced)
16 oz heavy cream (or light cream)
Salt and pepper to taste
Eggs & Buttermilk Biscuits

Preparation:
*Melt butter in sauce pot on medium heat

*Add onion and sweat until translucent
*Add sausage and cook until light brown. While cooking break up sausage.
*Add enough flour to absorb all the butter and grease ( wet sand consistency)
*Cook for 3 minutes at low heat and mix well
*Add cream. Cook for five minutes at low heat stir often and season
*If too thick add milk to desired thickness
*Let simmer for 15 minutes on low heat
*Serve with buttermilk biscuits and eggs of your choice

Lighthouse Red Sangria

Mix Ingredients into a Pitcher:
1B LH Red
½ Cup Grape Brandy

12 oz. Ginger Ale
2 cups frozen berries 
*The longer you let it sit togeter before serving, the more the ingredients will blend together.
(I suggest 30 minutes - 1 hour)

To Serve:
Light ice, pour sangria from pitcher and scoop a few berries into glass


 

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