Our Collection of Paulk Family Recipes

Don’t know what to do with all those fresh muscadines? Have a jar of jelly or a bottle of juice or wine just sitting on the shelf? If youre looking for ideas to incorporate Paulk Vineyards fresh muscadines, juices, jellies, and wines into your menu, then look no further. From breakfast smoothies to punches and sangrias, from appetizers to entrees and desserts, we will continually add recipes to easily introduce southern flavor to your kitchen! 

Muscadine Apple Pie


3 Granny Smith apples, chopped
2 T lemon juice
1/2 tsp ground ginger
1 jar Paulk’s Pride Muscadine Sauce
2-3 T all purpose flour
2 pie crusts


Cook apples on medium-low with lemon juice and ginger till softened slightly, 2-3 minutes. Remove from heat. Add Muscadine Sauce and stir in flour. Pour the mixture into first pie crust, then make a lattice top with second pie crust. (Or, top with second crust, then cut slits for steam to escape.) Bake at 375 for 30-35 minutes.

Purple Power Smoothie


This smoothie recipe from Melanie at gatherforbread.com just begs for a scoop of Paulk’s Pride Purple Power – it’s even named the “Purple Power Up Smoothie!” We also replaced the milk with Paulk’s Pride Muscadine Juice to limit the amount of dairy.

¼ cup yogurt (plain or vanilla)
¼ cup Paulk’s Pride Muscadine Juice
½ small banana, frozen
½ cup mixed purple fruits (grapes, blueberries, blackberries)
¼ cup red cabbage
1 scoop Paulk’s Pride Purple Power
Add ice, blend and enjoy!​

Sparkling Muscadine Punch &
Muscadine Mimosas

Directions for Punch

Festive and fun Sparkling Muscadine Punch makes a great non-alcoholic alternative to traditional champagne for holiday toasts! Simply mix 1 (750 ml) bottle of Paulk’s Pride Muscadine Juice with 1 liter of ginger ale.

Directions for Mimosas

We’ve always said our Muscadine Juice makes a great mixer! Make a Muscadine Mimosa by combining equal parts Muscadine Juice and champagne. Perfect for a holiday brunch!

Muscadine Mojitos


We love this cocktail idea from Erika at Southern Souffle! Try making this recipe using our White Muscadine Juice as a shortcut!

2 cups of muscadines *OR 1/2 cup White Muscadine Juice
6 mint leaves
2 teaspoons sugar
1 lime, halved
2 oz rum


Pour the 2 cups of muscadines in a food processor and pulsing for about 4-5 3-second pulses. Strain the grapes through a fine mesh strainer, pressing the pulp to release the juices. Divide mint leaves, lime halves and sugar between two glasses. Use a muddler to crush the mint, lime and sugar together. Fill each glass with ice. Divide the rum and muscadine juice amoung the 2 glasses and stir to combine.

Garnish with extra mint leaves and muscadines that have been cut in half or whole ones.

Shepherd's Pie


Jorjanne took to Pinterest for inspiration and created a recipe for a home-cooked meal you can enjoy with your family.

1 pound ground beef
1 clove garlic, minced
1 onion, chopped
2 sticks celery, chopped
2 tablespoons flour
2 tablespoons tomato paste
½ cup Hugo, semi-dry red muscadine wine
1 cup beef broth
1 tablespoon finely chopped rosemary
½ teaspoon dried thyme
1 tablespoon finely chopped parsley
Salt & pepper, to taste
12 oz. frozen peas & carrots
15 oz. can whole kernel corn
4 cups mashed potatoes
½ cup shredded Colby jack cheese 


Brown ground beef. Remove from pan, reserving drippings, and place in 9×13 casserole dish.  

Add garlic, onion, and celery to drippings in pan. Saute’ until soft and translucent. Add flour and tomato paste. Cook 2-3 minutes. Add Hugo to deglaze the pan, then add beef broth, rosemary, thyme, parsley, salt, and pepper. Add frozen peas and carrots, and corn. Cook 2-3 minutes more.  

Spread vegetable and gravy mixture over ground beef in casserole dish. Top with mashed potatoes. Sprinkle with cheese. 

Bake at 400 for 15-20 minutes. 

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