We like to cook with wine, and sometimes we even put some in the food!

We might be excellent wine makers but we're also lovers of good food. After all, what does better with one of our vintages than a homemade meal?

So we've started a series called Cooking with Wine on our Facebook fan page featuring recipes from our member wineries. There are desserts, appetizers, entrees and even drinks.

If you're a Facebook member and aren't already a fan of our page, then we invite you to become one today. Once on our fan page, click on the Notes tab toward the top of the page to see the recipes we've collected so far. Why not print a few out to try at home this weekend? Then post a reply comment here and a photo to our fan page and let us know how what you made turned out.

And if you like these recipes, be sure to pick up a copy of our Lehigh Valley Wine Trail Cookbook at the next Lehigh Valley winery you visit! 

Here's a sample recipe from Mary Sorrenti, owner of Sorrenti Cherry Valley Vineyards in Saylorsburg, to get you started:

Rosemary Garlic Cream Wine Sauce over Cheese Ravioli
Put 2 cups white wine (Cayuga or Chardonnay), 3 or 4 springs fresh rosemary finely chopped and reduce (about 20 min.). Should be around 1/2 cup when finished.

Saute 5 cloves of fresh garlic finely chopped in 1/4 cup good olive oil until very light brown. At the end of saute add hot peppers to liking (we use a Peruvian pepper).

Combine wine, garlic saute and one pint heavy cream, simmer on very low for about 15 minutes.

Serve over cheese ravioli, put good Parmesan on ravioli before topping with the sauce. Sprinkle more cheese and serve with Chardonnay or Cayuga.