Our Recipes


These recipes, created by Silver Leaf Vineyard, are specifically paired with Silver Leaf wines. We hope you enjoy them. We invite you to visit often because there are more great recipes to come!


Chicken Tortilla Soup

We had such a wonderful time at the Spring Sip & Savor! Guests enjoyed our semi-sweet rosé, Fling, with chicken tortilla soup. The combination of sweet and spicy sure does go well together!


  • 1 can black beans
  • 1 can canned corn
  • 1 can diced tomatoes
  • 1 red pepper chopped
  • 2 cloves garlic chopped
  • Low sodium chicken broth
  • 2 to 3 cooked chicken breast diced to 1/2 chunks
  • Chopped zucchini to taste
  • Cumin to taste 
  • Cayenne to taste
  • Salt & Pepper to taste
  • Heavy cream


  1. Sauté vegetables in olive oil
  2. Add broth, chicken, spices, and let simmer
  3. Add heavy cream
  4. Thicken with Mexican corn flour



Silver Leaf Swedish Meatballs

In case you would prefer the homemade meatballs recipe vs. our GFS recipe, you will love this one. We have served this recipe at past wine trail events and they are always a huge hit! 


  • 2 slices fresh white bread
  • 1/4 cup milk
  • 3 tablespoons clarified butter, divided
  • 1/2 cup finely choppd oinion
  • A pinch plus 1 teaspoon kosher salt
  • 3/4 pound ground chuck
  • 3/4 pound ground pork
  • 2 large egg yolks
  • 1/2 tsp black pepper
  • 1/4 tsp ground allspice
  • 1/4 tsp freshly grated nutmeg
  • 3 cups beef broth
  • 1/4 cup heavy cream


  1. Preheat oven to 200 degrees F.
  2. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. 
  3. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside. 
  4. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. 
  5. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds. 
  6. Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. 
  7. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. 
  8. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. 
  9. Remove the meatballs from the oven, cover with the gravy and serve.



Toast the Season Beer-Braised Swedish Meatballs in Hunter Cream Sauce

We've had many requests for the recipe from the 2012 Leelanau Peninsula Vintner's Association Toast the Season Wine Tour. We served beer-braised Swedish meatballs in Hunter Cream sauce paired with our new rosé, Fling. We had rave reviews on the meatballs and our secret is just a trip to the local GFS store and a little extra seasoning.  


  • GFS meatballs
  • GFS Swedish sauce


  • Meatballs were heated in sauce with a splash of beer
  • Seasonings added: salt, pepper, paprika, and ginger




Silver Leaf Chardonnay Chicken Chili


  • Olive oil
  • 1 cup chopped onion
  • 4 cups chicken broth
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp lime juice
  • 2 tsp cumin
  • 1 tsp oregano
  • dash of pepper sauce
  • 48 oz jar of great northern beans, drained
  • 2 cups chopped cooked chicken


  • Saute onions and garlic in oil. 
  • Stir in remaining ingredients, except chicken.
  • Simmer uncovered for 20 minutes.  
  • Stir in chicken. (Can add chardonnay, too!)


Enjoy with Silver Leaf's Chardonnay!



Patatas Bravas

We have had tons of requests for our recipe from this year's Annual Sip & Savor wine tour, so we have posted the recipe for you!

 This is a classic Spanish tapas dish served in bars all over Spain. The Tabasco sauce gives the dish a slight bite, hence the name "Bravas", which means "fierce". 


  • 5-6 medium potatoes
  • salt to taste
  • 1/2 cup Spanish Olive Oil for frying (we baked ours to avoid excessive fat)
  • 1 tsp yellow mustard
  • 1 - 8oz can tomato sauce
  • 1/2 tsp Tabasco sauce (or more, to taste)
  • 1/2 tsp Spanish paprika


  1. Peel the potatoes (or not). 
  2. Cut the potatoes lengthwise, then cut lengthwise again.
  3. Cut those pieces crosswise into 3 or 4 pieces.
  4. In a baking pan, drizzle olive oil and toss the potatoes to coat.
  5. Bake in a 400 degree oven turning the potatoes a few times while baking to get even browning.
  6. Bake until slightly crisp.
  7. In a saucepan, add the tomato sauce and saute for 5 minutes. 
  8. Turn the heat down and add the mustard, Tabasco, and paprika.
  9. Mix well.
  10. Adjust the sauce to taste the salt and paprika.
  11. Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.

Double or triple the recipe for larger servings.