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Summer Breakfast on the Porch
Cheese Souffle
Italian Sausage Soup

Summer Breakfast on the Porch
Submitted by Betty-lee Hepworth

On a warm morning refreshed with cool breezes enjoy a breakfast on your summer porch.
Start with Satek Winery’s Mango Mania served in Champagne glasses.

Accompanying this delicious breakfast wine serve:

Cheese Soufflι (recipe below)
Compote of fresh fruit with
Miniature Blueberry Muffins
Date or Apricot Scones (recipe below)

2 cups flour
½ cup sugar
Ό teaspoon cream of tartar
½ teaspoon baking soda
2 teaspoons baking powder
8 Tablespoons butter (add more butter if a richer scone is desired)
1 egg
½ cup milk
½ cup dates or apricots chopped into small pieces.

Pre-heat oven to 350 degrees. Lightly grease a baking sheet. Baking time: 10 to 15 minutes

Combine flour, sugar, baking powder, baking soda, cream of tartar, and pinch of salt. Cut in butter until mixture resembles pea size crumbs. In a small bowl add together egg and milk until blended and add to the flour mixture. Mix in the date pieces.

Turn the dough out onto a lightly floured surface and press together gently until the dough comes together. Roll dough into Ύ” rounds, flatten slightly and place on baking sheet. Sprinkle with turbinado sugar or add a several drops of maple syrup to the top of each scone. Bake until golden brown.

Cheese Soufflι

Pre-heat oven to 325 degrees. Butter a 2 quart baking dish. Baking time: about 60 minutes. Serves 6

4 Tablespoons butter
4 Tablespoons flour
1 ½ cups hot milk
1 teaspoon salt
1 cup sharp cheese grated (Gruyere, Swiss or Jarisberg if desired)
1 Tablespoon Satek Winery’s Kreibaum Bay Port
6 eggs separated ( if desired use 4 egg yolks and 8 egg whites)
Pinch of Cream of tartar

Melt butter, add flour and blend. Add milk to butter and flour mixture stirring constantly until thickened. Gradually add cheese and Kreibaum Bay Port. Slowly add beaten egg yolks that have been beaten until pale yellow. Cool. Beat egg whites with cream of tartar until soft peaks form.

Carefully fold the cheese mixture into the egg whites until thoroughly mixed. Spoon the mixture into the prepared baking dish. Bake until risen and golden. Serve immediately.

Italian Sausage Soup

from the kitchen of Lucy Matthews


Congratulations to Lucy Matthews of Fremont for submitting the winning recipe in this month's contest.  She wins a $50 Satek Winery gift certificate, just in time to stock the wine rack for Labor Day weekend!


We asked readers to submit their original recipes using a Satek wine, and the winner was selected based on creativity and overall yumminess.  Below is Lucy's winning creation:


Italian Sausage Soup  

1 ½ lbs. Italian Sausage-

     Medium spice - broken into bite 

     size pieces
2 cloves garlic minced
2 onions chopped
2 cans (1 lb) Italian plum tomatoes
1 ½ cups dry red wine  (I

     recommend Satek's Larry's

     Luscious Dry Red)
5 cups beef broth
½ tsp dried basil
½ tsp dried oregano
3 Tbsp chopped parsley
1 green pepper chopped
2 zucchini - sliced ½"
2 cups spinach pasta noodles
Ό cup parmesan grated cheese
In heavy stock pot, cook sausage over medium heat until lightly brown.  Remove sausage with a slotted spoon - reserve.  Drain all grease except for 3 tablespoons of fat from pot.  Add garlic, onions, and sautι for 2 - 3 minutes.  Stir constantly.  Add tomatoes, stirring to  break apart.  Add wine, broth, basil, and oregano.  Simmer uncovered for 30 minutes.  Skim off fat.  Add parsley, green pepper, zucchini, noodles, and reserved sausage.  Simmer covered for 25 minutes. 
Serve in deep soup bowls with cheese on top.  Serve with green salad, crusty bread, and WINE!!   Best when prepared in advance. 


Blueberry Frosting
Recipe by Linda Hankin/Apron Inn
Recipe available at the winery.

Mulled Wine
Recipe available at the winery.