Quady’s Favorite Holiday Recipes, From Our Family to Yours

 In Holiday Recipes, Pairings & Parties

This year, at Quady Winery, we want to add a little extra sweetness to your holiday feast! So we’ve picked out three of our favorite holiday recipes for you to enjoy, from our family to yours.  These holiday dishes are unmistakable and sure to elevate your holiday celebration.

Herb Quady’s “Perfect Prime Rib”

“This is one of my favorite holiday traditions. It is a traditional Christmas dish, and in my family, my father would make Yorkshire pudding to accompany it, and we would follow with my Grandmother’s brandy-soaked plum pudding. We would often pair it with an aged Bordeaux, with which it goes deliciously. In this vein, an older vintage of QN Arsenal or Cabernet Franc would be perfect.” – Herb Quady


One standing rib roast, 3 to 7 ribs (2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (your butcher can prepare the roast this way)
Freshly ground black pepper


  1. Remove roast from the refrigerator at least 3 hours before cooking. The roast needs to come up to room temperature before it goes in the oven.
  2. Preheat the oven to 500F, or as high as it can go. Generously sprinkle salt and pepper all over the roast and rub it down with butter.
  3. Insert a meat thermometer into the thickest part of the roast, making sure it doesn’t touch the bone.
  4. After 15 minutes on 500F, reduce the heat to 325F. Allow 13-15 minutes per pound for rare and 15-17 minutes for medium-rare. Error on the rare side, the roast will continue cooking once you take it out of the oven to “rest” and an overdone roast is a tragedy. The temperature on the meat thermometer should read 120F for rare or 130F for medium. Check about a half hour before you expect the roast to be done.
  5. Once the desired meat temperature is reached, remove the roast from the oven and let it rest on a carving board, “tented” with aluminum foil.
  6. While the roast is resting, you can make gravy with the drippings.
  7. Carve by trimming the meat from the bones and then cutting across the grain.

This dish is divine when paired with the simple yet delicious Essensia Spritzer.

Essensia Yams

If you have fans of tender, sweet holiday yams or sweet potatoes in your family, try them on our Essensia yams holiday recipe. These have delicious flavors of apricot and orange, which only Quady Essensia Orange Muscat Wine can bring, different from the usual sugary sweet potato recipes. The experience of Essensia is unmistakable: rich gold in the glass accompanied by spicy orange-apricot-pear flavors and aromas, balanced with perfect fruit acidity to finish clean, tempting you for one more sip.


4 Medium sweet yams, peeled and sliced into 1-inch squares

3 Tbsp unsalted butter, cut into 1/2 inch pieces

1/3 Cup Essensia Orange Muscat Dessert Wine

1/3 Cup Honey

1/3 Cup water

1/2 Tsp salt

3/4 Tsp freshly ground pepper

Step-by-Step Instructions

  1. Preheat the oven to 400°
  2. In a large saucepan, place the sweet yam squares. Cover the yams with water and bring to a boil. Reduce heat to moderate and cook for 5 minutes or until tender. Strain well.
  3. Arrange the yams in a glass dish. Season with salt and pepper, then dot with the butter pieces.
  4. Whisk Essensia Orange Muscat Dessert Wine and honey together in a separate dish.
  5. Drizzle the Essensia honey mixture over the yams.
  6. Sprinkle the yams with water. Bake for 15 minutes, until they’re tender and lightly browned.


Essensia Cake

Andrew Quady says: “I know you will enjoy this cake. It is not too sweet and has just the right level of orange character to compliment Essensia.”


1 3/4 Cup sifted flour
1 Tsp baking powder
1/2 Tsp salt
3/4 Cup softened butter
3/4 Cup sugar
3 Eggs
1/2 Tsp almond extract
1 Tbsp grated orange rind
1/2 Cup finely grated blanched almonds
1/3 Cup Essensia Orange Muscat Wine


  1. Preheat oven to 325F.
  2. Butter bottom and sides of a 9-inch loaf pan. Line bottom with wax paper and butter the paper.
  3. Sift together flour, baking powder, and salt. Set aside.
  4. In a mixing bowl, cream butter. Add sugar gradually and beat until light.
  5. Add eggs one at a time, beating well after each addition. Beat in almond extract, orange rind, and almonds. On lowest speed, add Essensia; beat until incorporated.
  6. Add dry ingredients, beating just until mixed.
  7. Pour batter into prepared pan.
  8. Bake about 50 minutes, or until cake tests done with a toothpick. Let rest 10 minutes in the pan before inverting onto a cake rack. Cool completely before slicing.

Quady Essensia Orange Muscat Wine is the perfect compliment to your Holiday meal. The seasonal flavors of apricot, orange marmalade, and the aromas of orange blossoms will tantalize your taste buds and elevate your favorite dishes. When pairing savory and salty dishes, the flavors elevate each other; sweet wines make salty foods less salty and compliant savory flavors while savory and salty foods make the sweet wine taste less sweet and more fruity. is a full-bodied sweet wine made with Orange Muscat grapes. The experience of Essensia is unmistakable: tempting you for one more sip.



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