Skip to content
StardustAntipastoRolls_v1

Astronomical Antipasto Roll-Ups

This puff pastry appetizer is as light and flaky as…Stardust!

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Refrigeration Time 20 minutes
Total Time 1 hour
Course Appetizer
Servings 8
Calories per 800 kcal

Equipment

  • 1 Baking Sheet lined with Parchment
  • 1 Small Bowl
  • 1 Rolling Pin
  • 1 Knife

Ingredients
  

  • 1/4 cup Pepperoncini finely chopped
  • 1/4 cup Kalamata Olives  pitted and chopped
  • 2 cloves Garlic grated
  • 1/2 cup Mushrooms chopped
  • 1/2 tsp Kosher Salt
  • 3 tbsp Olive Oil
  • 1 sheet Puff Pastry thawed
  • 8 slices Provolone
  • 8 slices Salami
  • 8 slices Pepperoni
  • 8 strips Roasted Peppers
  • 1/4 cup Pecorino Romano grated
  • All Purpose Flour for surface

Instructions
 

  • Preheat oven to 400 degrees.
  • Line a large baking sheet with parchment. In a small bowl, combine Pepperoncini, Olives, Garlic, Salt, Mushrooms, and 2 Tablespoons Oil.
  • On a lightly floured surface, roll sheet of pastry to a 10"x10" square, if needed. Spread Pepperoncini mixture over pastry. Cut into 8 rectangles.
  • Place 1 Provolone slice on each rectangle. Top with Salami, Pepperoni, And Roasted Red Peppers.
  • Starting from short side, roll dough into a tight log and arrange seam side down. Brush tops with remaining 1 tablespoon oil. Sprinkle with Pecorino Romano. Transfer to prepared sheet and refrigerate until cold, about 20 minutes.
  • Bake Roll-Ups until golden brown and puffed, 20 to 25 minutes.
  • Pour a glass of 2018 Stardust Cabernet Sauvignon, and enjoy these savory appetizers!

Notes

Recipe courtesy of Delish
Introducing

2018 Cabernet Sauvignon​

Experience the wine that Robert Parker’s Wine Advocate called “full-bodied, plush, and intensely fruity. [The Stardust Cabernet] has loads of spicy accents with a long fragrant finish” (93+ points).

With notes of plum, blackberries, and silky créme de cassis, find out for yourself how this stellar wine was created to be the perfect compliment to any dish.

Shop The Stars
StardustPulledPork_v1

Planetary Slow Cooker Pulled Pork

With each bite, you’ll feel like you’re floating in zero gravity

Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Servings 8
Calories per 528 kcal

Equipment

  • 1 Slow Cooker
  • 1 Small Bowl

Ingredients
  

  • 1 4-5 lb Pork Shoulder or Pork Butt
  • 1 large Onion sliced
  • 3 cloves Garlic minced
  • 1 cup Barbecue Sauce
  • 1/2 cup Chicken Broth
  • 1/4 cup Apple Cider
  • 1/4 cup Orange Juice
  • 2 tbsp Brown Sugar
  • 1 tbsp Paprika
  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Cayenne Pepper optional
  • Buns, Cole Slaw for serving

Instructions
 

  • Rinse the Pork Shoulder under cold water and pat dry with paper towels. Trim any excess fat if desired.
  • In a small bowl, mix the Brown Sugar, Paprika, Chili Powder, Cumin, Onion Powder, Garlic Powder, Salt, Black Pepper, and Cayenne Pepper (if using).
  • Rub the spice mixture all over the Pork Shoulder, ensuring it is well coated.
  • Place the sliced Onions and minced Garlic in the bottom of the Slow Cooker.
  • Place the seasoned Pork Shoulder on top of the Onions and Garlic.
  • Pour the Barbecue Sauce, Chicken Broth, Apple Cider Vinegar, and Orange Juice over the Pork.
  • Cover the Slow Cooker with the lid. Cook on low for 8-10 hours (or on high for 4-6 hours) until the Pork is tender and easily shredded with a fork.
  • Once the Pork is done, remove it from the Slow Cooker and place it on a large plate or cutting board. Use two forks to shred the Pork into bite-sized pieces.
  • Return the shredded Pork to the Slow Cooker and mix it with the Juices and Onions.
  • Serve the Pulled Pork on buns, piled with your favorite slaw. Pour a glass of 2018 Stardust Cabernet Sauvignon, and enjoy!

Notes

Recipe courtesy of AllRecipes
Introducing

2018 Cabernet Sauvignon​

Experience the wine that Robert Parker’s Wine Advocate called “full-bodied, plush, and intensely fruity. [The Stardust Cabernet] has loads of spicy accents with a long fragrant finish” (93+ points).

With notes of plum, blackberries, and silky créme de cassis, find out for yourself how this stellar wine was created to be the perfect compliment to any dish.

Shop The Stars
StardustOxtailwoBannerTextV2

Outer Orbit Oxtails

Stellar Spiced Oxtail, Slow-Cooked to Perfection

Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 45 minutes
Course Main Course
Servings 6
Calories per 361 kcal

Equipment

  • 1 Sharp Knife
  • 1 Shallow Baking Dish
  • 1 Deep Skillet with Lid
  • 1 Cooking Tongs

Ingredients
  

  • 2.5 lbs. Oxtail
  • 1 tbsp Soy Sauce
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Salt
  • 1 tbsp White Sugar
  • 1 tbsp Garlic Salt
  • 1 tsp Browning Sauce
  • 1/4 tsp Ground Paprika
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Ground Black Pepper
  • 2 tbsp Vegetable Oil
  • 2 Carrots thinly sliced
  • 2 stalks Celery thinly sliced
  • 1 Onion chopped
  • 4 cloves Garlic minced
  • 3 cups Low Sodium Beef Broth
  • 1 bunch Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 1 Bay Leaf
  • 2 tbsp Unsalted Butter

Instructions
 

  • Place oxtail in a shallow dish. Combine soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with soy sauce mixture; discard any excess.
  • Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side; transfer to a plate and set aside.
  • Sauté carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
  • Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.
  • Call your hungry friends and family to the table, pour some 2018 Stardust Cabernet Sauvignon, and settle in for a delicious meal!

Notes

Recipe courtesy of AllRecipes
Introducing

2018 Cabernet Sauvignon​

Experience the wine that Robert Parker’s Wine Advocate called “full-bodied, plush, and intensely fruity. [The Stardust Cabernet] has loads of spicy accents with a long fragrant finish” (93+ points).

With notes of plum, blackberries, and silky créme de cassis, find out for yourself how this stellar wine was created to be the perfect compliment to any dish.

Shop The Stars
v2

Supernova Santa Maria Tri-Tip

Fire up the Grill! Get ready to serve your friends and family an out-of-this-world beef classic.

Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 45 minutes
Course Main Course
Servings 6
Calories per 361 kcal

Equipment

  • 1 Sharp Knife
  • 1 Shallow Baking Dish
  • 1 Deep Skillet with Lid
  • 1 Cooking Tongs

Ingredients
  

  • 2.5 lbs. Oxtail
  • 1 tbsp Soy Sauce
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Salt
  • 1 tbsp White Sugar
  • 1 tbsp Garlic Salt
  • 1 tsp Browning Sauce
  • 1/4 tsp Ground Paprika
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Ground Black Pepper
  • 2 tbsp Vegetable Oil
  • 2 Carrots thinly sliced
  • 2 stalks Celery thinly sliced
  • 1 Onion chopped
  • 4 cloves Garlic minced
  • 3 cups Low Sodium Beef Broth
  • 1 bunch Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 1 Bay Leaf
  • 2 tbsp Unsalted Butter

Instructions
 

  • Place oxtail in a shallow dish. Combine soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with soy sauce mixture; discard any excess.
  • Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side; transfer to a plate and set aside.
  • Sauté carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
  • Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.
  • Call your hungry friends and family to the table, pour some 2018 Stardust Cabernet Sauvignon, and settle in for a delicious meal!

Notes

Recipe courtesy of AllRecipes
Introducing

2018 Cabernet Sauvignon​

Experience the wine that Robert Parker’s Wine Advocate called “full-bodied, plush, and intensely fruity. [The Stardust Cabernet] has loads of spicy accents with a long fragrant finish” (93+ points).

With notes of plum, blackberries, and silky créme de cassis, find out for yourself how this stellar wine was created to be the perfect compliment to any dish.

Shop The Stars
Cosmic Cabernet Cocktail

Cosmic Cabernet Cocktail

Are you ready to embark on a cool, cosmic journey? Mix up this yummy cocktail, where the stars align to deliver a symphony of tangy lemon, concentrated Cabernet, and sparkling soda water.

Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 45 minutes
Course Main Course
Servings 6
Calories per 361 kcal

Equipment

  • 1 Sharp Knife
  • 1 Shallow Baking Dish
  • 1 Deep Skillet with Lid
  • 1 Cooking Tongs

Ingredients
  

  • 2.5 lbs. Oxtail
  • 1 tbsp Soy Sauce
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Salt
  • 1 tbsp White Sugar
  • 1 tbsp Garlic Salt
  • 1 tsp Browning Sauce
  • 1/4 tsp Ground Paprika
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Ground Black Pepper
  • 2 tbsp Vegetable Oil
  • 2 Carrots thinly sliced
  • 2 stalks Celery thinly sliced
  • 1 Onion chopped
  • 4 cloves Garlic minced
  • 3 cups Low Sodium Beef Broth
  • 1 bunch Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 1 Bay Leaf
  • 2 tbsp Unsalted Butter

Instructions
 

  • Place oxtail in a shallow dish. Combine soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with soy sauce mixture; discard any excess.
  • Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side; transfer to a plate and set aside.
  • Sauté carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
  • Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.
  • Call your hungry friends and family to the table, pour some 2018 Stardust Cabernet Sauvignon, and settle in for a delicious meal!

Notes

Recipe courtesy of AllRecipes
Introducing

2018 Cabernet Sauvignon​

Experience the wine that Robert Parker’s Wine Advocate called “full-bodied, plush, and intensely fruity. [The Stardust Cabernet] has loads of spicy accents with a long fragrant finish” (93+ points).

With notes of plum, blackberries, and silky créme de cassis, find out for yourself how this stellar wine was created to be the perfect compliment to any dish.

Shop The Stars
StardustCarneAsadaTacos

Celestial Carne Asada Street Tacos

Are you ready for a heavenly blend of flavors that will transport your taste buds to the stars? The robust and earthy notes of our Stardust Cabernet Sauvignon perfectly complement the rich, savory meat, creating a dining experience that is truly out of this world.

Print Recipe
Prep Time 20 minutes
Cook Time 6 minutes
Marinade Time 1 hour
Total Time 1 hour 26 minutes
Course Main Course
Servings 12 tacos

Ingredients
  

Tacos

  • 1 lb Flank Steak Chopped into bite size pieces
  • 3 Garlic Cloves chopped
  • 2 tbsp Soy Sauce
  • 2 tbsp fresh Lime Juice
  • 2 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Dried Oregano
  • 2 tbsp Vegetable Oil Divided
  • 12 Mini Tortillas Warmed

Toppings

  • 1 White Onion Diced
  • Limes
  • Cilantro
  • Salt and Pepper

Instructions
 

  • In a medium bowl, combine Soy Sauce, Lime Juice, 1 tablespoon of Canola Oil, Garlic, Chili Powder, Cumin, and Oregano.
  • In a gallon-size Ziploc bag or large bowl, combine Soy Sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
  • Heat the remaining 1 tablespoon of canola oil in a large skillet over medium-high heat. Add steak and marinade, and cook, stirring often, until the steak has browned and the marinade has reduced, about 5-6 minutes, or until desired doneness.
  • Serve steak in warmed tortillas, topped with Onion, Cilantro and Lime.

Notes

Recipe courtesy of Damn Delicious
Introducing

2018 Cabernet Sauvignon​

Experience the wine that Robert Parker’s Wine Advocate called “full-bodied, plush, and intensely fruity. [The Stardust Cabernet] has loads of spicy accents with a long fragrant finish” (93+ points).

With notes of plum, blackberries, and silky créme de cassis, find out for yourself how this stellar wine was created to be the perfect compliment to any dish.

Shop The Stars
Simple Stellar Peanut Butter Eggs

Simply Stellar Peanut Butter Eggs

These heavenly treats combine smooth peanut butter and rich chocolate for a cosmic explosion of flavor. Our Cabernet Sauvignon’s dark fruit profile and hints of oak beautifully contrast with the sweet peanut butter – it’s an out-of-this-world treat!

Print Recipe
Prep Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Servings 18 eggs

Ingredients
  

Peanut Butter Eggs

  • 1 cup Creamy Peanut Butter
  • 6 tablespoons Butter Room Temperature
  • 2 1/2 cups Confectioners’ Sugar
  • 1/2 tsp Vanilla Extract Pure

Chocolate Coating

  • 12 ounces 3 4-ounce Semisweet Chocolate Coarsely Chopped
  • 1 teaspoon Vegetable Oil

Instructions
 

Peanut Butter Eggs

  • Using a handheld or stand mixer, beat confectioners sugar, peanut butter, butter, and vanilla extract in a large mixing bowl until well blended. The texture may be a little soft and crumbly.
  • Measure 1.5 tablespoons of the peanut butter mixture and roll it into a ball. Flatten the ball between your palms and use your fingers to narrow one end into an egg shape. Eggs should be roughly ¾ inch thick. Place eggs onto a wax paper-lined plate and freeze until firm, about 1 hour, up until one day.
  • When the eggs are ready, combine the chocolate and shortening in the top of a double boiler over simmering water. Melt over medium heat, stirring frequently until smooth, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow warm chocolate to sit for 6-8 minutes and cool slightly before dipping.
  • (You can also use a microwave. Combine chocolate and oil into a liquid measuring cup and melt in 20-second increments, stirring afterward until smooth.)

Chocolate Coating

  • Carefully stick a long-tined fork in the top of an egg; gently dip it in melted chocolate until covered, then return it to the waxed paper. Repeat to dip the remaining eggs. Decorate as desired.
  • Refrigerate chocolate-coated candies for 30 minutes until chocolate has completely set before serving.
  • Layer between sheets of parchment and wax paper in an airtight container in the refrigerator for up to two weeks.
Introducing

2018 Cabernet Sauvignon​

Experience the wine that Robert Parker’s Wine Advocate called “full-bodied, plush, and intensely fruity. [The Stardust Cabernet] has loads of spicy accents with a long fragrant finish” (93+ points).

With notes of plum, blackberries, and silky créme de cassis, find out for yourself how this stellar wine was created to be the perfect compliment to any dish.

Shop The Stars
Galactic Blueberry Pie Recipe

Galactic Blueberry Pie

A cosmic delight bursting with blueberries and a hint of celestial spices, perfectly complementing the rich notes of our Cabernet Sauvignon for an out-of-this-world pairing experience.

Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 8
Calories per 366 kcal

Ingredients
  

  • ¾ cup white sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 cups fresh blueberries
  • 1 14.1 ounce package double-crust pie pastry, thawed
  • 1 tablespoon butter

Instructions
 

  • Gather all ingredients. Set an oven rack to the lowest position and preheat the oven to 375°F (190°C).
  • Mix sugar, cornstarch, cinnamon, and salt together in a bowl; sprinkle over blueberries.
  • Line a pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide strips. Use the strips to weave a lattice top. Crimp and flute the edges.
  • Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes.
  • Cut into slices and enjoy!

Notes

Recipe Courtesy of AllRecipes
Introducing

2018 Cabernet Sauvignon​

Experience the wine that Robert Parker’s Wine Advocate called “full-bodied, plush, and intensely fruity. [The Stardust Cabernet] has loads of spicy accents with a long fragrant finish” (93+ points).

With notes of plum, blackberries, and silky créme de cassis, find out for yourself how this stellar wine was created to be the perfect compliment to any dish.

Shop The Stars
Chocolate cake on a plate with stars and the Stardust Astronaut Monkey in the background

Eclipse Ferrero Rocher Chocolate Cake

Our velvety Cabernet Sauvignon, as rich as a moonlit sky, meets its match in the deep, indulgent flavors of this chocolate cake. It’s a match made in the cosmos!

Print Recipe
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 10
Calories per 855 kcal

Ingredients
  

Cake

  • 5 Large Eggs
  • 6 tbsp Granulated Sugar
  • 1 3/4 cup Hazelnuts ground
  • 2 tbsp Flour
  • 2 tbsp Cocoa Powder
  • 2 tsp Baking Powder

Cake Cream

  • 8 oz Unsalted Butter Room Temperature
  • 1 1/2 cup Chocolate Chips
  • 7 tbsp Hazelnut Spread
  • 1 cup crushed wafers
  • 10 Ferrero Rocher Candy
  • 1/2 cup Hazelnuts Chopped for Decoration

Instructions
 

Cake

  • Whisk eggs with sugar until they are three times in volume, light and fluffy.
  • Sift flour, cocoa and baking powder. Mix in with ground nuts.
  • Using spatula, fold in dry ingredients by thirds, be very gentle with the dough so you don’t over mix it and loose the fluffiness. Butter all sides of the 9 inch baking dish, pour batter into the dish.
  • Bake at 350F for about 40 minutes.

Cream

  • Prepare ingredients for the cream.
  • Dissolve chocolate, either in water bath or microwave. Let chocolate cool to a room temperature. Combine chocolate together with butter and Nutella. Whisk cream together.

Assembly

  • Slice the cake into two or three layers. Break wafers into small pieces. Spread cream over each layer evenly, sprinkle wafers over the cream
  • Decorate outside of the cake, using the left over cream, cake and hazelnuts. Slice ferrero rochRr candy in half and place it on the edge of the cake all around.
  • Just before serving the cake, remove from refrigerator to soften the cream a little.

Notes

recipe courtesy of Momsdish
Introducing

2018 Cabernet Sauvignon​

Experience the wine that Robert Parker’s Wine Advocate called “full-bodied, plush, and intensely fruity. [The Stardust Cabernet] has loads of spicy accents with a long fragrant finish” (93+ points).

With notes of plum, blackberries, and silky créme de cassis, find out for yourself how this stellar wine was created to be the perfect compliment to any dish.

Shop The Stars