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.

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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.
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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.

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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!
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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!

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