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These recipies do not have to have perfect measurements. These measurements are just indications. As you progress in your experimentation you might stumble onto new and exiting ideas. Please let us know of these recipies. The only condition in these cocktails and recipies is that is must be Montagu Muskadel or you will draw the rath of the Montagu Muskadel fairy upon you. Early simptoms might include a servere headace the next morning.

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Cocktails | Recipes

White Wolf (Advanced)

Cruched ice
2 tots White Muscadel
1 tot Vodka
Pour everything together in a wine glass, swirl your glass and enjoy.

Muscatini (Advanced)

Crushed ice
2 tots Red Muscadel
1 tot Gin
Pour everything together in a wine glass, swirl your glass and enjoy.
The mix can also be made on a scale of one to one, if you are brave enough.

Muscadel Bubbly

2 tots Muscadel (White / Red)
2 tots Sparkling wine
Slice of lemon
Pour the muscadel into a champagne glass and fill up with your choice of sparkling wine. Add the lemon slice, if you prefer.

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Muscadel Party Mix

Crushed ice
3 tots Muscadel (White / Red)
5ml Lemon Juice
Pour everything together in a wine glass, swirl your glass and enjoy.

Pink Panther

2 tots Red Muscadel, well chilled
Soda Water
Pour muscadel into glass and top up with sodawater.

Frothy Volantino

250ml Ice Cream
1 tot Milk
2 tots Muscadel
Chocolate Chips
Put all the ingredients together in a blender and mix well. Pour into a long milkshake glass, sprinkle with chocolate chips.
Delicious after a meal.

Muscavita

(Serves 4)

100ml Cointreau
500ml red or white muscadel, well chilled
8 ice cubes, crushed
4 orange slices
In a jug, combine the Cointreau and Muscadel, and stir to combine. Divide the crushed ice between 4 cocktail glasses, add an equal amount of the muscadel mixture to each and top with a slice of orange. Serve immediately.
TIP: This drink is even better if you manage to put your cocktail glasses in the fridge about half an hour before serving.

Muscat Espresso

1 cup Espresso
1 tot Muscadel
Cream, lightly whisked
Pour your espresso and muscadel into a glass. Pour the cream slowly into the glass over a spoon turned upside down, trying not to let the cream mix with the espresso. Enjoy.

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Muscadel, Warm Whisky And Lemon Nightcap

(Serves 4)

400ml White Muscadel, lightly warmed
100ml Whisky
200ml Boiling Water
Freshly squeezed juice of 1 large lemon
Twists of lemon peel, to garnish
Take 4 mugs, cups or glasses and fill them with hot water to warm through for about 2 minutes. Once they are warm, discard the water. Divide the muscadel, whisky, lemon and boiling water equally between the mugs, stirring to combine. Add a twist of lemon peel, as much for flavour as for garnish, and serve immediately. COOK'S TIP This is delicious served with a ginger biscuit or a slice of banana bread.

Jug Of Iced Muscadel With Slices Of Peach And Nectarine

Ice Cubes, to serve
2 Ripe Peaches, pips removed and sliced
2 Nectarines, pips removed and sliced
500ml Rosé wine, well chilled
250ml Red Muscadel, well chilled

Toss a handful of ice cubes into a jug, then wedge the peach and nectarine slices in-between. Top up with the rose wine and red muscadel, and stir briefly to blend. Serve immediately with ice. COOK'S TIP When peaches and nectarines are out of season, substitute with sliced tinned peaches.

Muscadel Slushy (Serves 4)

Crushed Ice, enough to fill 4 glasses
100ml Tequila
500ml White Muscadel, well chilled

Divide the crushed ice between 4 glasses. In a jug, combine the tequila and Muscadel, and pour an equal portion into each glass. Serve immediately.

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Baked Tuscan Buttermilk Custards With Honey And Muscadel Syrup

(Serves 4 - 6)

A little effort - 1 Hour
4 egg yolks
250ml buttermilk
250ml fresh thick cream
100g sugar
10ml cornflour, mixed with a little milk
1 vanilla bean, seeds removed and set aside

SYRUP

60ml honey
60ml Muscadel
6 preserved green figs, sliced
60ml syrup from the green figs

Preheat the oven to 160ºC.
Beat the yolks to loosen them up then add the buttermilk, cream, sugar, cornflour and half the vanilla seeds. Stir the mixture until all the sugar has dissolved.
Strain the mixture and pour it into individual shallow ramekins.
Place the ramekins on an oven tray and fill with boiling water until halfway up the sides of the ramekins.
Bake until set but still wobbly in the middle, about 35 - 40 minutes.
Allow the custards to cool.
To make the syrup, mix the honey, muscadel and fig syrup with the remaining vanilla seeds and pour a little over each custard. Top the custard with the green figs and serve.

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Foil-Baked Nectarines, Vanilla And Muscadel On Sweet French Toast

(Serves 4)

Sensational flavours come to the fore once the nectarines are baked with Muscadel. A blush-coloured syrup forms, containing aromatic vanilla and star anise.

MUSCADEL FRUIT

8 nectarines
10ml sugar
15ml honey
2 bay leaves
juice of 1 lemon
1 vanilla pod, sliced lengthways in 4
4 star anise
100ml Muscadel

Muscadel & Amaretto

Serve a glass of ice-cold Muscadel with amaretto or shortcake biscuits.

Chilled Muscadel

A chilled glass of muscadel makes a superb accompaniment to a slice of warm apple pie and cream.

Panna Cotta & Muscadel

Turn panna cotta out into a small bowl, douse with enough muscadel to form a shallow pool in the bowl and serve.

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Karoo Sangria

‘n Moderne idee met muskadel is om dit as basis te gebruik vir ‘n heerlike vrugtepons. Die muskadel sit die gees van die Klein-Karoo in die somer-drankie.

Bedien 12 gaste
2 Bottels 750ml Muskadel of Jerepico
1 Liter Lemonade
1 Liter Soda Water
3 Lemoene in skyfies gesny
3 Suurlemoene in skyfies gesny
Meng alles goed deur.
Bedien yskoud in ‘n mooi glashouer of beker

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Klein Karoo Pens en Pootjies

Bedien 24 as canapé

6 varkpootjies
Gekap: 2 wortels, 2 uie, 2 preie, 2 lourieblare
Pietersiele en tiemie
2 liter hoenderaftreksel
Moeselindoek

Maak so:

Plaas die gekapte groente en kruie op die bodem van ‘n pan met regop kante.
Halveer die varkpootjies in die lengte en plaas velkant bo-op
Bedek met hoenderaftreksel.
Sit die deksel op en laat prut stadig vir 4-5ure totdat die vleis so dsag is dat dit van die bene afval
Haal die varkpootjies uit en ontbeen .
Behou die kookvloeistof

Vulsel

150 g ontbeende hoenderbors fillet
150 ml room
1 eierwit of klein eier
Sout
200 g kerriesult, opgesny in 5 mm X 5 mm blokkies (verkieslik tuisgemaak of vra jou slagter)
Meng al die bestanddele behalwe die sult saam in ‘n voedselverwerker.
Geur met sout en peper.
Vou die sult versigtig by en verkoel tot nodig.

Om te vul:

Plaas ‘n stuk moeseliendoek plat op die werkoppervlakte (groot genoeg om 2-3 keer om die pootjie te draai)
Plaas die velkant op die doek en geur met sout en peper
Plaas die vulsel in die middel vn die vel en rol op in die vel
Rol nou die gestopte pootjie in die doek op en bind die kante stewig vas.
Posjeer stadig in die gereserveerde kookvloeistof vir 7 minute.
Laat afkoel tot kamertemperatuur voordat jy die doek afhaal.
Bedien koud in snye gesny, afgerond met vars granaatpitte.

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Muscadel Jelly

Make a jelly by combining 500ml Muscadel with 24g gelatine, dissolved in 100ml water.
Serve with fresh whipped cream and slices of ripe pear of halved grapes.

Klein Karoo Muskadel Jellie

Bedien 12
‘n Oorspronklike plaasververvanger vir verwelkomingsdrankies of selfs ‘n nagereg.

5 velle gelatien
2 koppies muskadel uit die Klien Karoo
Druppel rooswater
Vars Bessies in seisoen of gebruik gehalveerde druiwekorrels
Week die gelatien in koue water en druk al die oortollige water uit. Sit die gelatienvelle in ‘n metaalbakkie, roer oor ‘n waterbad tot dit opgelos is en klits dan 2 koppies muskadel en die druppel rooswater by
Was 2 ysblokkies met koue water uit – sit ‘n vars bassie of halwe druiwekorrel in die middel van elke holte van die ysbakkies, vul die holte verder met muskadel en laat dit stol.
Dit kan ook in ‘n klein broodpannetjie gestol word, wat jy dan in elegante snye voorsit.

Roast Leg of Lamb with Muscadel and Peppers

5 Garlic cloves, shopped
30ml fresh rosemary, shopped
15ml Dijon mustard
15ml olive oil
350ml Muscadel
Salt & Pepper , to taste
800g Leg of Lamb
3 red peppers
45g butter
200ml vegetable stock
15ml flour

Preheat the oven to 200ºC.
In a bowl mix together the garlic,rosemary,mustard, olive oil, 100ml of the Muscadel and the seasoning.
Pat the lamb dry and place it in a roasting pan. Smear the garlic and Muscadel mix over it, allowing any
Slice all the peppers into wedge-like shapes, removing the seeds and stems. Place the peppers around the lamb, and pour over the remaining Muscadel, butter and 50ml of the vegetable stock.
Roast the meat for 1 hour for rare, 1 hour and 15 minutes for medium and 1 hour 30 minutes for well done. While roasting, baste the mea tand peppers accasionally.
For the gravy, remove the meat from the oven and set aside. Remove the peppers and pour the remaining pan juices into a small pan. Blend the flour wit ha little water and add to the pan, sitr over a low heat, fora bout 2 minutes. Add the remaining stock and stir constantly until the mixture thickens and boils. Remove from the heat and strain into a jug.
To serve, allow the met to rest covered, for about 15 minutes, then serve with the peppers and Muscadel gravy.

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Rooi-Soetrissie-en-Pencorino Slaai met Lietsjie-slaaisous

Genoeg vir 2 as voorgereg

2 groot rooi soetrissies, gehalveer
2 koppies vars slaaiblare, gewas
Pecorino –skaafsels

Slaaisous

50 ml appelasyn

50 ml olyfolie

50 ml lietsjiesap of vars lietsjies verpulp

FRENCH TOAST

4 slices white bread, crusts removed
10ml smooth peach jam
2 eggs, whisked
butter and oil, for frying
4 scoops good-quality vanilla ice cream, to serve
mint leaves, to garnish

Preheat the oven to 160ºC.
To prepare the Muscadel fruit, stand each nectarine upright on a cutting board and slice off three neat slices as close to the pip as possible.
Lay a sheet of heavy foil on a flat surface with the shiny side on the outside and place the nectarine slices on top.
Add the sugar, honey, bay leaves, lemon juice, vanilla pod and star anise. Pour over the Muscadel, and combine lightly with a spoon so the sugar and honey adheres to the fruit.
Fold the foil into a packet shape, ensuring that it is airtight.
Bake until the fruit starts to soften, about 10 minutes. Remove from the oven.
It will stay warm until ready for use.
To prepare the French toast base, flatten the bread as much as possible and spread it with a thin layer of jam.
Dip the bread into the whisked egg and fry each piece in equal parts of butter and oil, as if making regular French toast.
Fry until golden and crispy, about 2 minutes on each side.
To assemble, place a square of bread on each plate.
Open the foil pouch and scoop about 6 nectarine slices onto each slice of bread.
Spoon the fragrant juice over.
Place an ice-cream scoop on top and garnish with a mint leaf.