High Pass Winery
24757 Lavell Road
Junction City, Oregon 97448
(541) 998-1447
move.
Coleslaw
2 cups apple cider vinegar
1 tablespoon salt
½ cup sugar
4 cups finely shredded cabbage
1 cup chopped onion (not in a food processor – it makes onion bitter)
1 tsp black pepper
sweet pickle relish
celery seed
Place vinegar, salt and sugar in small saucepan and bring to a boil. Pour the hot vinegar mixture into the bowl of cabbage and onion. Let stand for 15 minutes, toss again, and add sweet relish and celery seed to your taste. Let stand overnight and drain.
Cherry Cola BBQ Sauce
2 tablespoons canola oil
1 large onion chopped (not in a food processor – it makes onion bitter)
3 garlic cloves, minced
8 cups cherry cola
1 cup apple cider vinegar
2 teaspoons chipotle pepper
2 teaspoons paprika
2 teaspoons black pepper
1 teaspoon kosher salt
Saute onion and garlic until soft. Add the cola and bring to a boil. Cook until reduced to 2 cups. Stir in remaining ingredients and cook for 20 minutes.
Cheese Grits
3 cups water
1 cup quick grits
2 cups cheese
2/3 cup evaporated milk
1 minced garlic clove
½ tsp pepper
2 eggs, slightly beaten
Preheat oven to 350. Grease 8 inch square baking dish.
Bring water to a boil and slowly stir in grits. Cook, stirring for 5 – 6 minutes. Once cooked, add 1 ¾ cups cheese, milk, garlic, pepper, to grits. Stir until melted. Add eggs and stir. Bake for 1 hour – top with ¼ cup of remaining cheese until melted. Let cool for 10 minutes before serving.