KICK BACK, RELAX AND UNCORK THE FLAVORS!

Pair our Monarch 2012 Petite Sirah with this amazing Ham & Apple grilled Cheese on Rye for a fast snack, lunch or cut into small pieces for an appetizer that pleases every palate! Make sure you reserve a few Tablespoons of this Petite Sirah for the Red Pepper, Apple Butter, Wine & Mustard Spread that takes this sandwich from Ordinary to Extraordinary!

1/4 cup Apple Butter
2 Tbsp. Monarch 2012 Petite Sirah
1 Tbsp. coarse grain mustard
Pinch of red pepper flakes
8 slices of rye bread
2 Tbsp. butter, softened
4 ounces aged Cheddar (4 slices)
4 slices Ham
1 Granny Smith apple cored and sliced thin

In a small bowl stir together the first 4 ingredients. Lightly spread one side of bread slices with the softened butter. Spread other side of bread slices with the apple butter mixture. Top the Apple Butter sides of 4 slices with cheese, apple and ham. Top the 4 with the other slices, apple butter side down on top of the of the sandwich. Preheat a large skillet over medium heat and grill sandwich until golden brown and cheese has melted, turning once halfway through cooking. Serve immediately with a glass or two of our Petite Sirah that you ordered from the Florida Wine Girls! Our 2012 Monarch Petite Sirah has a superb rich dark red robe.This is an antioxidant heaven all the way to the mouth. More red fruits in the attack with a soft gentle power emerging from the 14% alcohol. These light flavors of cinnamon spices and oak are increasing giving the wine a strong tannic structure in the finish. STEMS UP!
www.wineshopathome.com/floridawinegirls

COQ AU ZINFANDEL, A BRILLANT TWIST!

Adult Beverages are great for drinking and for cooking! Try this recipe with our newest Adult Beverage
Monarch 2012 Zinfandel-  Right away this beauty reveals it's varietal with floral and fruity flavors like cranberry or blueberry aromas. Spices and black pepper notes finish this rich attack with elegant tannins. It will never overpower but will linger for many pleasant seconds!

Coq Au Zinfandel

1 cup + 2 tablespoons all-purpose flour
6 slices bacon, chopped
1 tablespoon olive oil
12 bone-in chicken thighs (with skin), excess fat trimmed (you can use white meat but the flavor WILL NOT be the same)
3/4 cup chopped shallots, (about 4)
3 cloves garlic, minced
1 pound boiling onions (the cocktail-sized ones), peeled
12 ounces crimini mushrooms, quartered (about 5 cups)
2 tablespoons chopped fresh marjoram
One 750ml. bottle red Monarch 2012 Zinfandel
2 cups chicken stock (or canned low-salt chicken broth)
2 tablespoons salted butter, at room temperature
1/4 cup freshly chopped chives

Directions:

1. Preheat oven to 350°F.
2. Cook chopped bacon in heavy large pot over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain.
3. Place 1 cup flour in shallow dish; set aside. Add 1 tablespoon olive oil to bacon drippings in pot. Sprinkle chicken thighs with salt and pepper. Working in batches, coat chicken thighs with flour and add to pot; sear until brown, about 4 minutes per side. Arrange chicken thighs in 15x10x2-inch glass baking dish (or any combination of glass dishes that will fit the chicken).
4. Pour off all but 3 tablespoons fat from pot. Add shallots and garlic to pot and sauté 1 minute. Add onions, crimini mushrooms, and marjoram and sauté until onions begin to brown, about 10 minutes. Add red Zinfandel and bring to boil, scraping up browned bits. Add chicken stock and bacon; boil 5 minutes.
5. Pour wine mixture over chicken in baking dish. Cover tightly with foil; bake until chicken is cooked through, about 1 hour.
6. Using tongs, transfer chicken thighs to platter or large, deep bowl. Strain wine mixture from baking dish into heavy medium saucepan. Transfer onion and mushroom mixture to platter with chicken; tent with foil to keep warm. Mix 2 tablespoons flour and butter in small bowl to blend. Bring wine mixture to boil. Whisk in flour mixture and boil until sauce thickens and is reduced to 2 3/4 cups, about 8 minutes. Season sauce to taste with salt and pepper.
7. Ladle sauce over chicken and vegetables; sprinkle with chives.
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APPLE OF MY EYE!

A mainstay of summertime drinking is easy, lighthearted spritzers and they have come a long way! They showcase the Wine as well as the fruit component and they are simple to adapt to what you have on hand. This version is mild enough to serve as  a pre-dinner cocktail or serve alongside unadorned seasonal dishes like Roasted Herb Chicken.

Summer Wine Spritzer
1/2 cup of our Mariana 2012 Sauvignon Blanc
1/4 cup of Apple Juice (sub pomegranate or cranberry in the Fall)
1/4 cup Lime Sparkling Water
1 sliced green apple wedge for garnish (add a cinnamon stick in the Fall).

Fill a tall glass half full of ice, add the wine, apple juice and sparkling water. Garnish with the apple wedge. Makes 1 serving, STEMS UP!
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MEAT AND GREET!

Savory, Silky cured meats are lovely complements to any season when Wine is being served. Why not try lightly grilled asparagus spears atop prosciutto, half figs or melon wedges draped with pancetta or a grilled bruschetta with sautéed onions , rustic Italian coppa (cured pork form an Italian Market) and a drizzle of honey to balance the richness of the pork! Not only will these appetizers make flavorful additions to a platter you share with friends and family, but they also work well with a wide range of Wines. Transform these meats into sensational small bites, save the cooking for later!
Serve with our newest addition to our family of wines, Monarch 2012 Zinfandel! This Wine will change how you feel about Zinfandels forever.  Right away, our Zin reveals its varietal with floral and fruity flavors like cranberry or blueberry aromas. Some spice and black pepper notes finish this rich nose description. The attack in the mouth is split between jammy fruits and some very elegant tannins. Is is not an overpowering type of structure but will linger for many long seconds. Try this one to amaze your thoughts on Zinfandels! STEMS UP! www.wineshopathome.com/floridawinegirls

THE PLEASURE OF WINE SIMPLIFIED!

What you uncork on a Tuesday nite with a Pizza is probably not the same Wine you sip on a Saturday night with a sizzling Filet Mignon dinner. Here are the top picks for that Pizza and Filet!

For a wonderful year round, Beautifully Structured White Wine we suggest our Table White. This amazing  affordable wine at only $84 for a half-case is a blend of 62% Chardonnay, 18% Sauvignon Blanc, 13% Muscat and 7% Viognier. All these varietals bring a strong structure, aroma and length for this Wine. The Chardonnay is the Backbone of this Wine giving it tremendous volume with a long finish making this one of our top sellers in the White category. This is a great choice for what we call your "everyday wines."

Our choice for that beautiful rich red Wine for enjoying with friends and family for that weekend cookout where you are serving sizzling Filets, we suggest our Homage 2010 California Lot 39. This is almost a pure Bordeaux style red blend with 29% Malbec, 27% Merlot, 21% Petit Verdot, 15% Cab Franc with a splash of Zinfandel. The Malbec brings its legendary structure, soft tannins and intense color. The Merlot added also some softness and fruit forward characters in this wine. More structure was added after blending in the Petit Verdot, Cab Franc and the Zinfandel. These varietals were fermented separately to keep their unique characteristics only to be blended a few months prior to bottling.

This wine displays a deep, dark red robe. We start quickly with a first nose of black currant, raspberry and pomegranate. A 2010 wine will imply a mature stage of development but you will find a tremendous youth and dormant power in this wine. Tannins are ripe and coat the mouth for a few long seconds. This is a powerful and full-bodied red wine with a light toasted finish. This is certainly a good candidate for 5 to 7 years of cellaring. STEMS UP! www.wineshopathome.com/floridawinegirls

STRESS FREE COOKING, ALWAYS USE WINE, IT RELEASES STRESS!

We used our Monarch 2011 Malbec for this delicious Onion Soup

Ingredients

• 6 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 1/4 lb Spanish onions, finely sliced
• 1 garlic clove, finely chopped
• 1 teaspoon soft thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper
• 2/3 cup red wine (use our Monarch 2011 Malbec)
• 2 pintes beef stock
• 1 teaspoon superfine sugar
• 8 X 1 inch slices of toasted baguette or French stick
• 1 1/2 cups Gruyère cheese, grated

Directions

• Heat 4 tablespoons of butter and the oil in a heavy-based saucepan, add the onions, garlic, thyme and bay leaf, cover with wet baking (parchment) paper and a lid and cook over a very low heat for 1 hour, until the onions have turned golden and are meltingly soft. During the cooking, stir the onions from time to time, to prevent them burning. Season to taste.
• Add the wine, stock and sugar, then bring to the boil and simmer for 
15 minutes.
• Preheat the oven to 400ºF.
• If the saucepan is ovenproof (if not, transfer to an earthenware soup tureen), place the bread slices on top, sprinkle with Gruyère and then drizzle the remaining butter, melted, over the cheese. Bake in a hot oven for 15 minutes or until bubbling and golden.
• To make this in a slow cooker: Heat the butter and oil in a heavy-based saucepan, add the onions, garlic, thyme and bay leaf and cook over a medium heat for 10 to 12 minutes, until the onions have started to soften and colour. Transfer to your slow cooker, cover with wet baking (parchment) paper and a lid and cook on low for 5 to 6 hours. Turn the slow cooker to high and cook, uncovered, for 20 minutes to darken the onions, stirring from time to time.  Add the wine, stock, sugar and seasoning, cover and cook for 40 minutes. Then continue with step 4 above

WINE SHOULDN'T HAVE TO WAIT FOR YOUR HUSBAND TO GET HOME!

Wine Club Benefits

Why Wait For Your Husband?

As a Wine Club Member, you will become our preferred customer, receiving some of California's best boutique wines, discounts and much more. Wineshop At Home personally travels the world's various wine regions tasting hundreds of wines each year. Only wines of outstanding quality and craftsmanship are chosen for our Wine Club Members. Membership Benefits Lowest Wine Club Pricing, Highest Wine Club Value Flexibility to choose two or four bottles of premium wines each month Ability to change your selections to match the tastes and seasons throughout the year Conveniently delivered right to your door Loyalty Promotions, Discount Coupons and Special Offers Discounted Shipping on all your half case and full case orders Special Vintner’s Notes and Recipes & Pairing Ideas Expand your knowledge of wine as you enjoy the selections at home Personal Service from Your Wine Consultant No membership fees and cancel anytime without obligation. STEMS UP! Visit our website at www.wineshopathome.com/floridawinegirls

WHY WE DRINK WINE & STARTED OUR WINE BUSINESS!

Starting in September, we are going to start a short series about our reasons for drinking Wine and starting our Wine Business! We hope to entertain you a little, inform you a little and make you laugh a lot!

www.wineshopathome.com/floridawinegirls STEMS UP!

THIS IS NOT YOUR AVERAGE WEENIES!

We used our beautiful CERES 2012 MOSCATO for this delicious appetizer. The wine is made from 100% Muscat of Alexandria grapes. This vintage starts with lemon zest, apricot, ripe pear and the mouth has a round mid palate. At the end you will have a long finish with an elegant mineral quality. Try It!

 

Moscato Cocktail Weenies

Heat oven to 350 and cut the bacon in half. Then wrap each weenie in a piece of bacon.
Add sugar and butter to a few cups of wine and begin to reduce down until it becomes a glaze.
Then apply to weenies wrapped in bacon. Add brown sugar on top of the bacon and slide in the oven. Bake until bacon begins to get crisp.
Ingredients
1 package cocktail weenies
1 bottle of Ceres Moscato
3 tablespoons sugar
1 package bacon
1 tablespoon butter
Brown sugar for seasoning
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TRAGEDY AND A GOURMET MEAL!

Try our Beautiful McKenna 2010 Trilogy Bergerac (One of our FAVORITES!!!)

Our 2010 McKenna Trilogy is a blend of Cabernet Sauvignon 50%, Merlot 40% and Malbec 10%. Cyrano de Bergerac has been depicted in the classic literature and several movies as a generous, well-versed and larger than life character. Our 2010 McKenna Trilogy Bergerac retains many of these attributes. These 30-year-old vineyards produce premium grapes with deep ripe, red cherry flavors. The barrel ageing allows a great balance and usage of oak flavors in the final product. Pair this wine with the following recipe for a beautiful Wine Country Meal that everyone will love! Wine Country Recipes Smoky Rosemary-Baked Chicken with Potatoes Specially created for pairing with the McKenna 2010 Bergerac Trilogy      Ingredients: 2 tablespoons olive oil 1 tablespoon McCormick® Gourmet Collection Paprika, Smoked 1 1/2 teaspoons McCormick® Gourmet Collection Rosemary Leaves, finely crushed 3/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt 1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind 1/2 teaspoon McCormick® Gourmet Collection Garlic Powder 6 small bone-in chicken thighs, skin removed (about 2 pounds) 1 1/2 pounds small red potatoes, halved Directions: Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange potatoes in single layer on foil-lined 15x10x1-inch baking pan coated with no stick cooking spray. Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan. Bake 30 to 35 minutes longer or until chicken is cooked through and potatoes are tender, turning potatoes occasionally. Makes 6 servings. STEMS  UP! www.wineshopathome.com/floridawinegirls

DOESN'T A GLASS OF SPARKLING HELP EVERYTHING? YES!

PETIT CADEAU SEMI-SECO
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HERE'S A CHAMPAGNE TOAST FOR YOUR SHRIMP & SCALLOPS! BON APETIT...

TOMATO-BASIL CHAMPAGNE SAUCE WITH SHRIMP & SCALLOPS

WE USED OUR SPLENDID SPARKLING PETIT CADEAU SEMI-SECO, YUMMY!
Save the rest of our Petit Cadeau Semi-Seco to savor with this beautiful Seafood Dish...

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

• 16 extra-jumbo shrimp (16 to 20 per pound), shelled and deveined
• 16 small sea scallops (1-1/4 to 1-1/2 inch wide; 3/4 to 1 pound total) rinsed
• 1 small onion, thinly sliced
• 6 tablespoons butter or margarine
• 1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dry thyme leaves
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon ground white pepper
• 1/2 cup dry champagne or dry white wine
• 2 teaspoons fine dry bread crumbs
• 2 large firm-ripe tomatoes, cored and cut into 3/4-inch-wide wedges
• 1/2 cup lightly packed fresh basil leaves or 2 tablespoons dry basil
• 1/2 teaspoon sugar
• 2 cloves garlic, minced
• Salt
• Basil sprigs (optional)

Preparation:

Insert an 8- to 12-inch skewer through tail of a shrimp. Next, slide a scallop on skewer so it lies flat, then let shrimp curve around scallop and skewer the head end. Repeat with remaining shrimp and scallops, putting 3 or 4 pairs on each skewer. Scatter onion evenly over a 10- by 15-inch baking or broiler pan. Set skewers on top of onion. Melt 2 tablespoons of the butter. Mix the melted butter, thyme, turmeric, and white pepper. Brush tops of shrimp and scallops with half of the butter mixture. Pour the champagne into pan.

Broil 4 inches from heat until tops of shrimp are pink, 4 to 5 minutes. Turn brochettes over and brush with remaining butter mixture. Sprinkle seafood evenly with bread crumbs. Continue broiling until seafood is golden on top and white in thickest part (cut to test), 4 to 6 minutes. Set brochettes aside and keep warm. Pour pan juices through a fine strainer into a 10- to 12-inch frying pan and discard onion. Add tomato wedges, basil, sugar, and garlic. Cook on high heat, turning tomatoes gently and occasionally, until hot, about 1 minute. Reduce heat to medium and add remaining 4 tablespoons butter, stirring constantly to incorporate it into sauce. Add salt to taste. Spoon sauce and tomatoes onto a serving platter or 4 or 5 dinner plates. Set brochettes on sauce. Garnish with basil sprigs.

WINE ABOUT THIS! A GREAT PAIRING OR PEARING?

WHITE WINE POACHED PEARS

We used Our 2012 Mariana Symphony

Ingredients

• 5 cups white wine
• 1 cup sugar
• 3 (2- by 1-inch strips) lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon black peppercorns
• 3 Turkish bay leaves
• 1 (3-inch) cinnamon stick
• 3 cloves
• 1/8 teaspoon crumbled saffron threads
• 6 firm-ripe Bartlett pears
• Special equipment: parchment paper

Directions

• In a large pot combine wine, sugar, lemon zest, lemon juice, peppercorns, bay leaves, cinnamon stick, cloves, and saffron and bring to a boil. Lower heat, cover, and simmer 15 minutes.
• While syrup simmers, peel pears, then halve lengthwise and core. Add pears to syrup, then cover with a round of parchment paper and simmer until pears are tender when pierced with the tip of a paring knife, about 15 minutes. Transfer pears and syrup to a metal or ceramic bowl, then recover parchment and refrigerate.
• Cook's note; pears could be served warm, immediately, however, they have more depth of flavor and color if refrigerated overnight. Take pears out of refrigerator several hours before serving, to come to room temperature

The Mariana is a blend of Muscat of Alexandria and Grenache Gris. Muscat is a great provider of flavors and often makes the top of the list for flamboyant off-dry and dessert wine. The Grenache Gris is virtually not produced anywhere as an individual wine and can be found only in very limited quantity in the south of France and Spain. The Wine has a slight spiciness with a lot of fresh pear, green apple and ripe lemon flavors. There is also a layer of floral aromas like Lilac and Honeysuckle. This wine has a mineral attack followed by a refreshing acidity and a light round creamy finish.

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Fruit Salad!

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A Simple Recipe With A Few Sips In Between...

 Take a deep breath, pour yourself a glass of our wine and use the rest in whatever you're cooking.

CARROT OSSO BUCO  
Cook and Pair with our 2011 Mariana Shiraz named Mariana from the Latin word, BELOVED!

Ingredients

• 1/2 pound red pearl onions
• 1 tablespoon plus 1 teaspoon vegetable oil
• 3 very large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends
• Salt and freshly ground pepper
• 1 teaspoon curry powder
• 1 cup dry red wine (we used 2011 Mariana Shiraz)
• 1/2 pound porcini mushrooms (substitute any mushroom available as well)
• 1 tablespoon dried porcini powder
• 1 1/2 cups prepared mushroom broth (substitute vegetable broth)
• 1/2 cup flat-leaf parsley leaves
• 2 teaspoons fresh lemon juice

Directions

• Preheat the oven to 350°. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook for 1 minute. Drain and trim the onions, then peel them. Wipe out the skillet.
• Return the skillet to the heat and add 1 tablespoon of the oil. Add the carrots in a single layer, season with salt and pepper and cook over moderate heat, turning, until browned, about 5 minutes per side. Add the pearl onions, sprinkle with the curry powder and cook, stirring a few times, until fragrant, about 1 minute. Add the wine and simmer over moderately high heat for 3 minutes. Add the porcini powder and mushroom broth and bring to a boil. Transfer the skillet to the oven and braise the carrots for 1 hour and 15 minutes, turning once, until tender.
• Season the sauce with salt and pepper. Spoon the carrots, onions and sauce into shallow bowls. In a bowl, toss the parsley with the lemon juice and the remaining 1 teaspoon of oil and season with salt and pepper. Scatter the parsley leaves over the carrots and serve.

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Wine Every Day Makes Complete Sense! Stems Up Ladies!

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Pilates For WIne Lovers!

 

 

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HAVE YOU MET MY DRUKEN CHEESY BOSS, I MEANT BREAD? SORRY...

Our Beautiful White Table Wine has a very delicate nose of light white flower

fragrances to start, followed by grapefruit and Meyer lemon aromas. Traces of

lychee and passion fruit can be perceived in the finish. The attack in the mouth

is fluid with a lot of citrus character. The mid palate is sweet and round. There

is nice crisp acidity to look for in the finish. This wine is a pleasant style, easy

to drink, ideal for food pairing with our Drunken Cheesy Bread Recipe!

 

Pair with this amazing recipe for a Win Win!

DRUNKEN CHEESY BREAD

Ingredients

• butter for the pan
• 1/2 baguette, cut into 2-inch slices
• 1/2 small yellow onion, thinly sliced
• 1/8 pound thinly sliced cooked ham
• 3/4 cup white wine
• 1/2 teaspoon black pepper
• 1 1/2 cups (6 ounces) grated Gruyere

Directions

1. Heat oven to 400° F. Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and Gruyère.
2. Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual plates.

STEMS UP! www.wineshopathome.com/floridawinegirls

LOST YOUR MOJO? GOT IT ON? GET IT BACK!

Wine Country Recipes from

The Florida Wine Girls...

Rosemary Mojo Lamb Chops

Specially created for pairing with the Mariana Vineyard 2012 Cabernet Sauvignon

Ingredients:

1 tablespoon McCormick® Gourmet

Collection Rosemary Leaves,

lightly crushed

1 tablespoon McCormick® Gourmet

Collection Thyme Leaves

1 1/2 teaspoons McCormick®

Gourmet Collection Sicilian Sea

Salt

1 teaspoon McCormick® Gourmet

Collection Basil Leaves

1 teaspoon McCormick® Gourmet

Collection Black Pepper, Coarse

Grind

1 teaspoon McCormick® Gourmet

Collection Cumin, Ground

1 teaspoon McCormick® Gourmet

Collection Garlic Powder

1 cup finely chopped onion

1/2 cup orange juice

1/4 cup dry red wine

3 tablespoons fresh lime juice

3 tablespoons olive oil, divided

8 rib or loin lamb chops (about 1-inch thick)

Directions:

Mix seasonings in medium bowl. Add onion, orange juice, wine, lime juice

and 2 tablespoons of the oil. Reserve 1/2 cup of the mojo mixture. Place

lamb chops in large sealed plastic bag or glass dish. Add remaining

mojo; turn to coat well.

Refrigerate 1 hour or longer for extra flavor. Remove lamb from marinade;

pat dry. Discard any remaining marinade.

Heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add

lamb chops; cook 2 to 4 minutes per side or until desired doneness.

Remove lamb chops to serving plate; keep warm. Add reserved mojo to

skillet; simmer 1 minute, stirring to loosen browned bits in bottom of

skillet. Serve mojo over lamb chops.

Makes 4 servings.
Remember STEMS UP!
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Ceres, the Roman Goddess of the Harvest

 

Our Ceres 2012 Goddess wine with it's Dark Purple Robe received its fanciful name

as reference to the Roman Goddess Ceres. It

is a blend of Sangiovese with a layer of

sweetness, created to be the perfect nectar for

the gods.

Here is our Recipe to pair with this beautiful Desert Wine, ENJOY!

Wine Country Recipes

 

 

Apple Dumplings

 

Specially created for pairing with the Ceres 2012 Goddess

 

 

Ingredients:

 

 

1 teaspoon McCormick®

Cinnamon, Ground

1/4 teaspoon McCormick®

Nutmeg, Ground

1 package (14.1 ounces)

refrigerated pie crusts, (2

crusts)

4 apples, such as Gala or

Braeburn, peeled, cored and

halved

8 teaspoons butter, divided

1 cup firmly packed light brown sugar

1 cup water

2 tablespoons butter

1 teaspoon McCormick® Pure Vanilla Extract

 

Directions:

 

Preheat oven to 500°F. Mix cinnamon and nutmeg in small bowl. Prepare

crusts as directed on package. Sprinkle spice mixture evenly on surface of

each crust. Cut each crust into 4 equal pieces. Place 1 apple half in center

of each piece of crust. Fill center of each apple half with 1 teaspoon of the

butter. Carefully fold crust up over apple half, pinching seams together to

seal. Place dumplings, seam-side down, in greased 13x9-inch baking dish.

Bring sugar, water and 2 tablespoons butter to boil in small saucepan.

Remove from heat. Stir in vanilla; set aside.

Bake dumplings about 10 minutes or until crust begins to brown. Reduce

oven temperature to 350°F. Pour sauce over dumplings. Bake 40 to 45

minutes longer or until apples are tender and pastry is golden brown. Serve

warm with ice cream or whipped cream, if desired.

Makes 8 servings.

STEMS UP!

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Men Are Like Fine Wine!

A little Wine Humor for a lazy Sunday afternoon! Enjoy a glass of sparkling Wine like our Petit Cadeau Semi Seco before any light bite or meal. Sparkling Wines open the pallet so that you taste everything at its peak and most honest flavor. IMPORTANT NOTE! Never chill a bubbly for more than 3 days, it will start to kill the bubbles after that point and change the flavor forever! If you need a quick chill for last minute enjoyment, add kosher or rock salt to the ice bucket, (make sure it's glass not metal) it shortens the chill time in half!
SEMS UP! www.wineshopathome.com/floridawinegirls

Pay Homage to Our Homage Cellars Lot 15 & Sweet Smoky Pork, YUM!

Our Florida Wine Girls Wine Country Recipes

 

Specially created for pairing with the Homage Cellars 2011 Lot Number 15

 

 

Smoky-Sweet Roasted Pork Tenderloin

 


  

 Ingredients:

2 pork tenderloins (about 1 pound

each)

1 tablespoon olive oil

4 teaspoons McCormick® Gourmet

Collection Paprika, Smoked

1 tablespoon brown sugar

1 1/2 teaspoons McCormick®

Gourmet Collection Garlic Powder

1 teaspoon McCormick® Gourmet

Collection Cumin, Ground

1 teaspoon McCormick® Gourmet

Collection Oregano Leaves,

Mediterranean

1 teaspoon salt

1/2 teaspoon McCormick® Gourmet

Collection Black Pepper, Coarse Grind

1/4 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon

Directions:

Preheat oven to 450°F. Rub pork tenderloins with oil.

Mix remaining ingredients in small bowl. Rub spice mixture all over pork.

Place pork in shallow baking pan sprayed with no stick cooking spray.

 

Slice Ripe Peaches and/or Apricots and arrange around the roast.

Roast 20 to 25 minutes or until desired doneness. Let stand 5 minutes

before slicing.

 

Serve the Pork & Peaches/Apricots over a bed of Sautéed Spinach or Kale with Olive Oil & Garlic and a Corn, Tomato, Black

 

Bean Jalapeno Salsa for a beautiful balance.

Makes 8 servings

Don't forget to serve with our Homage Cellars 2011 Lot Number 15, this Wine and Recipe will never disappoint!
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Cabernet, Gorgonzola and Sliders? Does It Get Any Better Than This?

Please your palate, step into your stride and enjoy the beauty of cooking and drinking Wine! Enjoy...

Cabernet and Gorgonzola Burger Sliders Recipe

Ingredients:

16 oz organic ground beef with at least 20% fat (makes three 1/3 lb patties)

 Salt & Pepper to taste

2 tablespoons butter

1 medium red onion peeled, cut into half and sliced into 1/4 inch rings

½ cup good Cabernet Sauvignon (we used our Mariana  2012 Cabernet Sauvignon, great in the burger & to drink with the burger!)

1 package of Italian Gorgonzola Cheese

Mixed greens of your choice (butter lettuce, arugula, or iceberg lettuce)

½ cup of spicy mayo (Mix some Sriracha hot sauce or other hot sauce into ½ cup of mayo)

Hamburger buns

Method:

1. Divide the 16 oz of beef into three portions of about 1/3 lb for each patty. You can use more beef and more buns to make enough for your party.

2. Shape each beef portion with your hands into a round patty about ½ inch wider in diameter than your bun. Make a depression in the middle of the patty. This will help ensure that the middle will not bulge out after cooking.

3. Cook the sliced red onions with 2 tablespoons of butter in a medium hot sauté pan. Season with some  Hot sauce if you want. Cook onions about 5 minutes. Add the Cabernet and simmer until reduced to a syrupy liquid. Remove and set aside.

4. Heat up your grill

5. Put patties onto the hot grill, close the grill cover and cook to your desired doneness. During the last minute of cooking, add some crumbled Gorgonzola cheese and wait until the cheese melts. Remove.

6. Toast the inside surfaces of your burger buns on your grill. Remove once toasted and browned.

7. Spread some spicy mayo on your buns, add greens of your choice on the bottom half, add your melted Gorgonzola beef patty, top with Cabernet onions, more spicy mayo, and the top half of your bun.

8. Sit back and enjoy this great classic with a glass of our Mariana  2012 Cabernet Sauvignon, DELICIOUS! STEMS UP!

www.wineshopathome.com/floridawinegirls