recipes

Holiday 09 November 2017

Perfect Wine Pairings for Holiday Parties

(Family Features) With the holidays quickly approaching, it is time to begin planning menus and shopping for groceries, which may leave you facing endless shelves of wine.  Choosing wines to pair with your holiday meal is an important part of the menu planning process.

A smart rule is to select quality wines that pair with a variety of dishes, such as crisp, medium-bodied chardonnays and medium-to-full-bodied, flavorful merlots.

“I love having a bright, crisp chardonnay on hand for holiday entertaining,” said Katie Madigan, winemaker at St. Francis Winery. “Chardonnay complements so many holiday flavors. It’s a great choice to serve with appetizers and it also transitions nicely to dinner.”

A certified sustainable winery in Sonoma County, California, St. Francis Winery offers a full range of varietal wines ideal for holiday entertaining, such as the St. Francis Sonoma County Chardonnay 2015 (SRP $16.99), which is made from grapes picked in the cool of night to create delicate aromas, crisp acidity and a rich, lingering finish.

With notes of fresh pear and pineapple, it pairs well with mild cheeses and rich seafood appetizers, such as Pan Fried Crab Cakes. If you are looking for inspiration to get your holiday menu planning started, consider this simple hors d’oeuvre, which can be made the night before and cooked just before guests arrive. Pair it with a chilled glass of crisp chardonnay to start the party off just right.

A complementary option for guests who prefer red wine is the Sonoma Valley Merlot (SRP $20.99). This wine has multiple layers of aromatics with flavors of red cherry, plum, dried cranberry, espresso bean and savory spices that match well with hard cheeses, roasted turkey, lamb or steaks with blue cheese butter. Find more tips for pairing wines and recipes ideal for holiday entertaining at StFrancisWinery.com.

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Pan Fried Crab Cakes

  • 1/4       cup mayonnaise
  • 1/4       cup minced green onions
  • 2          large egg yolks
  • 2          tablespoons fresh lemon juice  
  • 1          teaspoon minced fresh tarragon
  • 1          teaspoon minced fresh cilantro
  • 1          tablespoon Dijon mustard
  • 1          tablespoon finely grated lemon peel
  • 1/4       teaspoon black pepper
  • 1          pound Dungeness crab meat
  • 2          cups panko, divided
  • 2          tablespoons butter
  • 4          tablespoons olive oil
  • Remoulade sauce, for serving
  1. Line baking sheet with waxed paper.
  2. In large bowl, whisk together mayonnaise, green onions, egg yolks, lemon juice, tarragon, cilantro, mustard, lemon peel and black pepper. Add crabmeat and 1 cup panko, breaking up crabmeat slightly. Let mix stand 10 minutes.
  3. Form crab mixture into 16 2-inch patties, using about 1/4 cup for each cake. Place patties on baking sheet. Cover and chill at least 1 hour or up to 24 hours. Using remaining panko, lightly coat each crab cake.
  4. Heat two heavy, large skillets over medium-high heat. In each skillet, melt 1 tablespoon butter with 2 tablespoons of olive oil. Add crab cakes to skillets and cook until golden on both sides (adding more butter and oil as needed), about 5 minutes total.
  5. Transfer cakes to napkins to drain excess oil. Plate crab cakes with dollop of remoulade on top.

Photo courtesy of Getty Images

Source: Kobrand Wine and Spirits

Appetizers & Sides 27 October 2017

Tips for Using Leftover Holiday Wine

(Family Features) Whether it’s a semi-full bottle of crisp white or a half-empty bottle of leftover red, there are creative ways to make the most of unused wine after all the holiday parties come to an end.

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The World Wine Guys and Deutsch Family Wine & Spirits offer these ideas to help you put your leftover wine to good use this holiday season:

Make Red Wine Vinegar
Impress your guests by adding homemade red wine vinegar to your next dish. Add one part raw vinegar to two parts leftover red wine then store your mixture in a dark, cool place. Monitor periodically and keep testing until you get the desired vinegar smell, strain and refrigerate. Use as desired on salads and in homemade sauces and marinades.

Create Wine Ice Cubes
If you can't use your leftover white wine right away, pour the remaining liquid into ice trays and freeze. Next time you’re enjoying a glass, add some of the cubes to your wine to keep it cold. This trick can also work with a rosé or sparkling wine like Josh Cellars California Rosé or Enza Prosecco. Using the frozen wine cubes instead of ice can prevent what you pour from becoming too watered down.

Wine-Based Recipes
Both red and white wines can be used in a variety of different dishes from appetizers to desserts. Keep in mind that open bottles should be used within 2-3 days, so look to use your leftovers sooner rather than later. Try adding wine to a seasonal side dish like these White Wine Glazed Carrots. It can also be used as a savory addition to main courses such as this classic Red Wine Tomato Sauce.

For more information on wines for the holidays, visit WineFix.com.

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White Wine Glazed Carrots

Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine "

  • 6          medium carrots, halved lengthwise and cut into 2-inch pieces
  • 1          tablespoon extra-virgin olive oil
  • 1 1/2    cups water
  • 1          tablespoon honey
  • 2          tablespoons Barone Fini Pinot Grigio
  • salt, to taste
  • pepper, to taste
  1. In large skillet, combine carrots and olive oil; add water. Cook over medium-high heat until carrots are tender. Add honey and white wine; cook and stir 2 minutes until carrots are glazed.
  2. Add salt and pepper, to taste.

Red Wine Tomato Sauce

Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine"

  • 1          teaspoon olive oil
  • 1          medium onion, finely chopped
  • 3          cloves garlic, minced
  • 1          can whole, peeled tomatoes
  • 1/8       cup Villa Pozzi Nero D’Avola
  • 1/4       cup balsamic vinegar
  • 1/4       teaspoon crushed red pepper
  • 1/2       teaspoon dried sea salt
  • 1/2       teaspoon oregano
  • 1/2       teaspoon thyme
  • 1/2       teaspoon basil
  1. In medium-size pot, heat olive oil. Add onion and saute 4 minutes then add minced garlic and saute 1 minute. 
  2. Add tomatoes, wine, vinegar, red pepper, sea salt, oregano, thyme and basil; reduce heat and simmer about 40 minutes.

Source: Deutsch Family Wine & Spirits

Meal Ideas 25 October 2017

Warm Up Fall Meals with Wine

(Family Features) Fall is the perfect time to welcome warm, robust flavors to your kitchen as well as your wine glass. With its bold, spicy, dark fruit flavors, cabernet sauvignon is a perfect wine for crisp fall weather.

Cabernet sauvignon is more versatile for pairing than some believe. It pairs well with different cheeses, meats, hearty vegetables and even fish. The key to creating a great dining experience is balancing the flavor of the meal with an elegantly balanced wine. When cooking, consider the three main flavors: sweet, salty and sour.

Sweet sauces can make cabernet sauvignon taste harsh and astringent, which takes away from the fresh fruit flavors in the wine. However, sour and salty flavors can make the wine taste more vibrant, creating a velvety mouthfeel of soft tannins while making the fruit taste more pronounced.

A well-balanced cabernet, such as Sequoia Grove Winery’s Napa Valley Cabernet Sauvignon, pairs well with any meat or fish that is prepared with an acidic sauce or when given a squeeze of lemon juice. The winery, located in the heart of the Rutherford region in Napa Valley, specializes in the production of elegant, food-friendly cabernet sauvignon. Crafted by winemaker Molly Hill, the wine has aromatics of bright black cherries and blackberry, followed by cinnamon with a touch of black pepper. The palate is elegant with a round, full body, soft tannins and tasty blackberry flavors.

This recipe for a savory lamb shank stew has just the right amount of salt, acid and spice to create a deliciously balanced meal that is perfect to pair with an elegant glass of cabernet sauvignon. Learn more about Sequoia Grove’s wines and tasting seminars that include pairing suggestions at SequoiaGrove.com.
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Slow Cooker Lamb Shank Stew

Serves: 4

  • 1          yellow onion, diced
  • 2          celery stalks, diced
  • 2          carrots, peeled and diced
  • 3          garlic cloves, crushed
  • 2          cups chicken stock
  • 1          cup peeled, seeded and chopped tomatoes
  • 2          tablespoons tomato paste
  • 1          teaspoon chopped fresh thyme
  • 1          bay leaf
  • 4          lamb shanks, external fat trimmed
  • salt, to taste
  • freshly ground pepper, to taste
  • 2          tablespoons olive oil
  • lemon juice
  1. In slow cooker, combine onion, celery, carrots, garlic, chicken stock, tomatoes, tomato paste, thyme and bay leaf; stir.
  2. Season lamb shanks with salt and pepper. In large saute pan over medium-high heat, warm olive oil until nearly smoking. Add shanks and brown on all sides, about 5 minutes. Transfer to slow cooker and cook on high 6 hours.
  3. Transfer lamb shanks to large serving dish. Remove bay leaf from cooking liquid. Using blender or stick blender, add generous squeeze of lemon juice to cooking liquid and puree until smooth. Pour some sauce over shanks. Serve with cauliflower puree and glass of Sequoia Grove Cabernet Sauvignon.

Photo courtesy of Getty Images

Source: Kobrand Wine and Spirits

Beverages 07 September 2017

Red Wine Sangria

ffes sangria2

Red Wine Sangria

  • ¼ cup sugar
  • ¼ cup water
  • 1 bottle red dry table wine
  • ½ cup brandy
  • 1 cup pomegranate juice
  • 1 whole apple, sliced
  • 1 whole orange, sliced
  • 1 cup strawberries, sliced
  1. Add sugar and water to a small saucepan. Over medium high heat bring the mixture to a boil. Cook until sugar is fully dissolved. Allow to cool.
  2. Add red wine, brandy, pomegranate juice, apples, oranges, and strawberries to a large pitcher.
  3. Add in cooled simple syrup and stir. Refrigerate for at least 2 hours or for best results overnight.

Recipe courtesy of Chef Savvy

Dessert 23 March 2017

Pair Like a Pro

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(Family Features) When it comes to pairing wine with food, even experts agree that desserts can pose a challenge. A wide variety of flavor combinations can make it hard to find the perfect selection to serve with your sweet treat. While there’s no exact science to wine pairing, these simple tips can help you make your selection.

Sweet Cheesecake
A good rule: the lighter the dessert, the lighter the wine. Avoid heavy reds for a sweeter dessert and instead pair with a crisp white like Chardonnay, such as Joseph Carr from Sonoma, California.

Citrusy Lemon Meringue Pie
Lemon flavors can sometimes be polarizing, but complementing this dessert with an equally citrusy wine can work wonders. Try pairing with a food-friendly pinot grigio or a sauvignon blanc.

Rich Chocolate Cake
Red wine with chocolate seems like a no-brainer, but not all red wines are created equal. For a richer delicacy like this devil’s food cake, try something like Villa Pozzi Nero D’avola, a more fruit-forward, easy-drinking red varietal.

For more tips and wine selections, visit winefix.com

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New York-Style Honey Cheesecake

Recipe courtesy of the National Honey Board

  • 2 cups graham cracker crumbs
  • 1/2 cup butter or margarine, melted
  • 4 packages (8 ounces each) cream cheese
  • 3/4 cup honey
  • 1/4 cup flour
  • 5 eggs
  • 1/3 cup heavy cream
  • 1 tablespoon lemon zest, grated
  • 1 teaspoon vanilla
  • fresh berries, for garnish
  • fresh mint, for garnish
  1. To make crust: In small bowl, stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of greased 9-inch springform pan; set aside.
  2. Heat oven to 350° F.
  3. To make filling: In electric mixer bowl, combine cream cheese, honey and flour. Beat until smooth. Add eggs one at a time, beating well after each. Beat in cream, lemon zest and vanilla.
  4. Pour cream cheese mixture over crust; bake 15 minutes. Lower oven temperature to 200° F and bake 1 hour and 30 minutes longer, or until center no longer looks wet or shiny.
  5. With oven off and door ajar, let cheesecake cool 1 hour in oven. Remove cheesecake to rack to cool completely.
  6. Cover and refrigerate cheesecake at least 4 hours before serving. Garnish with fruit and fresh mint. Pair with chardonnay like Joseph Carr.

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Honey Devil’s Food Cake with Rich Chocolate Frosting

Recipe courtesy of the National Honey Board

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder, divided
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups honey, divided
  • 1/2 cup 2 percent low-fat milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 3 teaspoons vanilla extract, divided
  • 1 cup boiling water
  • 1 cup heavy whipping cream
  • milk chocolate shavings, for garnish
  1. To prepare cake: Heat oven to 350° F. Grease and flour two 9-inch cake pans.
  2. In large bowl, combine flour, 1 cup cocoa powder, baking soda, baking powder and salt. Add 1 1/2 cups honey, milk, oil, eggs and 2 teaspoons vanilla; beat 2 minutes. Gradually beat in water.
  3. Divide batter between pans. Bake 25-30 minutes, or until sides pull away slightly from pan and toothpick inserted in center comes out clean. Cool 10 minutes. Turn onto wire racks and cool completely.
  4. To prepare frosting: In medium bowl, combine remaining cocoa powder, honey and vanilla, and cream. Beat until just thick and fluffy.
  5. To assemble: Spread frosting evenly over sides and top of one cake layer. Place second cake layer on top. Spread remaining frosting evenly over sides and top.
  6. Garnish with milk chocolate shavings. Pair each serving with a glass of prosecco, like Nero D’avola from Villa Pozzi.

Photo courtesy of 275847/Shutterstock.com (cheesecake)
Photo courtesy of Barnaby Chambers/Shutterstock.com (chocolate cake with wine)

Source: Deutsch Family Wines

Main Dishes 09 March 2017

Easy Al Fresco Entertaining

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(Family Features) Warmer weather is often welcome for a variety of reasons, but there’s something nearly irresistible about enjoying a meal outdoors. Whether you plan to gather on the patio or pack a picnic for the park, dining al fresco is an easy way to turn a meal into a full-fledged event.

Begin your meal with chicken sandwiches crafted on the grill and a seasonal pasta salad on the side then finish it with a glass of white wine and a dessert made for al fresco entertaining – cheesecake topped with fresh berries and mint.

For more al fresco recipes and entertaining tips, visit Culinary.net.

Serve a Sensational Side
This pretty side dish is made for sharing. Made with fiber-rich, whole-wheat pasta, colorful plum tomatoes and balanced out by the crisp, bright flavors of balsamic vinegar and fresh basil, this pasta salad is perfect for outdoor events and gatherings. Find more good-for-you recipes at AICR.org.

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Pasta Salad with Tomatoes

Reprinted with permission from the American Institute for Cancer Research
Servings: 8

  • 8 ounces whole-wheat small pasta (fusilli or farfalle), cooked according to directions
  • 1/4 cup balsamic vinegar
  • 4 tablespoons finely chopped fresh basil, divided
  • 1 teaspoon turbinado sugar (optional)
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/8 teaspoon crushed red pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced and divided
  • 1 medium green bell pepper, finely chopped
  • 4 plum or Roma tomatoes, coarsely chopped
  • 1 slice whole-wheat or multigrain bread
  1. In bowl, cover and chill pasta.
  2. In large mixing bowl, combine vinegar, 2 tablespoons basil, sugar, salt, pepper, red pepper, 2 tablespoons oil and half of minced garlic. Whisk to combine well. Add pasta, bell pepper and tomatoes, and toss gently until well coated.
  3. In food processor or blender, pulse bread to produce coarse crumbs. In medium skillet, heat remaining oil over medium-high heat. Stir in breadcrumbs and garlic. Saute 1 1/2-2 minutes until browned and crisp. Remove from heat and let cool.
  4. Top pasta with garlic crumbs and remaining basil.

Pair Like a Pro
When it comes to pairing wine with food, even experts agree that desserts can pose a challenge. A wide variety of flavor combinations can make it hard to find the perfect selection to serve with your sweet treat. While there’s no exact science to wine pairing, these simple tips can help you make your selection.

Sweet Cheesecake
A good rule: the lighter the dessert, the lighter the wine. Avoid heavy reds for a sweeter dessert and instead pair with a crisp white like Chardonnay, such as Joseph Carr from Sonoma, California.

Citrusy Lemon Meringue Pie
Lemon flavors can sometimes be polarizing, but complementing this dessert with an equally citrusy wine can work wonders. Try pairing with a food-friendly pinot grigio or a sauvignon blanc.

Rich Chocolate Cake
Red wine with chocolate seems like a no-brainer, but not all red wines are created equal. For a richer delicacy like this devil’s food cake, try something like Villa Pozzi Nero D’avola, a more fruit-forward, easy-drinking red varietal.

For more tips and wine selections, visit winefix.com.

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New York-Style Honey Cheesecake

Recipe courtesy of the National Honey Board

  • 2 cups graham cracker crumbs
  • 1/2 cup butter or margarine, melted
  • 4 packages (8 ounces each) cream cheese
  • 3/4 cup honey
  • 1/4 cup flour
  • 5 eggs
  • 1/3 cup heavy cream
  • 1 tablespoon lemon zest, grated
  • 1 teaspoon vanilla
  • fresh berries, for garnish
  • fresh mint, for garnish
  1. To make crust: In small bowl, stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of greased 9-inch springform pan; set aside.
  2. Heat oven to 350° F.
  3. To make filling: In electric mixer bowl, combine cream cheese, honey and flour. Beat until smooth. Add eggs one at a time, beating well after each. Beat in cream, lemon zest and vanilla.
  4. Pour cream cheese mixture over crust; bake 15 minutes. Lower oven temperature to 200 F and bake 1 hour and 30 minutes longer, or until center no longer looks wet or shiny.
  5. With oven off and door ajar, let cheesecake cool 1 hour in oven. Remove cheesecake to rack to cool completely.
  6. Cover and refrigerate cheesecake at least 4 hours before serving. Garnish with fruit and fresh mint. Pair with chardonnay like Joseph Carr.

Go for Grilled Chicken
Few things go better with warm weather than firing up the grill and enjoying a meal in the fresh air. These chicken sandwiches, which are topped with Brie, pesto, fresh tomato and arugula on sourdough bread and toasted on the grill, are just the excuse you need to get outside and enjoy the weather with family and friends. Find more patio-perfect recipes at chickenroost.com.

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Grilled Chicken Sandwiches with Pesto, Brie and Arugula

Recipe courtesy of the National Chicken Council
Servings: 4

  • 1/2 cup olive oil, divided
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound thin-cut chicken cutlets
  • 1/4 cup basil pesto, divided
  • 1 large tomato
  • 8 slices crusty sourdough bread
  • 4 ounces Brie, thinly sliced
  • 1 cup packed baby arugula
  1. Heat grill to high.
  2. Combine 1/4 cup olive oil, lemon juice, garlic, salt and pepper; pour into plastic zipper bag. Add chicken, seal and marinate at least 30 minutes.
  3. Grill chicken 2-3 minutes, turn and grill another 2-3 minutes, or until chicken registers internal temperature of 160 F. Remove and reserve.
  4. Spread each piece of bread with 1/2 tablespoon pesto. Slice tomato into eight slices.
  5. Place chicken on four bread slices. Top with Brie slices, arugula and two tomato slices. Top with remaining bread slices, pesto side toward tomato.
  6. Brush outside of each sandwich with about 1/2 tablespoon of remaining olive oil. Place on grill, reduce heat to medium and grill 2-3 minutes per side, or until bread is nicely toasted and cheese is melted.
  7. Remove from heat, cut each sandwich in half and serve.

Photo courtesy of Getty Images (pasta salad)

Photo courtesy of 275847/Shutterstock.com (cheesecake)

Photo courtesy of Getty Images (grilled chicken sandwich)

Source: Culinary.net

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Dessert 30 January 2017

Love is in the Air – Every Day!

(Family Features) Chocolates? Roses? Been there, done that. Everyone wants to make sure the special someone in their lives knows how much they care. Here are some easy and fun ways to prove that he or she is number one in your book.

Make a Playlist of “Your Songs”
Whether it was playing when you first met or is the soundtrack to your favorite movie, every couple has songs that mean something special to them. In the car, leave a CD or MP3 player stocked with your most memorable tunes as a special surprise and a suddenly-better commute.

Do the house chores. Seriously.
Fix that item you’ve been saying you would fix forever. Empty the dishwasher and clean the bathroom. When they get home, have all the chores done, that way the only thing left to do is enjoy each other’s company.

Put Pen to Paper
Hide little notes with heartfelt sentiments on the refrigerator, on the nightstand, taped to the computer screen – any place they might stumble upon it throughout a typical day. Your note might be found after a long meeting or last-minute deadline, providing a moment of reprieve and happiness during a hectic day.

Raise a Glass and Indulge – Together
Toast each other with some tasty treats. Pop some bubbly, then enjoy mixing these recipes together.

For more romantic wines and recipes, visit www.barefootwines.com.

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Sweetheart Dark Chocolate Brownies

Prep: 20 minutes
Cook: 25 minutes
Makes: 10+ servings

For the brownies:

  • 1/2 cup butter, cut into pieces
  • 4 ounces dark chocolate, chopped
  • 2 eggs, at room temperature
  • 3/4 cup white sugar
  • 1 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon kosher salt

For the glaze:

  • 2 ounces semisweet chocolate
  • 1 tablespoon unsalted butter
  1. Preheat the oven to 350°F.
  2. In small pot over low heat, melt 1/2 cup of butter and 4 ounces of dark chocolate together until smooth.
  3. Add eggs one at a time, and whisk to combine after each addition.
  4. Add sugar and vanilla and stir to combine.
  5. Add flour, cocoa powder and salt and stir until smooth.
  6. Transfer batter into a 9 x 9 aluminum foil lined baking pan and place it into the oven for 25 minutes and bake until done.
  7. While brownies are baking, melt together semisweet chocolate and 1 tablespoon of unsalted butter for the glaze. Once melted, set aside.
  8. When brownies are done, let them cool.
  9. Once cooled, drizzle glaze over brownies, and spread it on top using an offset spatula.

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Barefoot Bubbly Ruby Red Bliss

Makes: 2 servings

  • 3 ounces cranberry juice
  • 1/2 ounce lime juice
  • 6 ounces Barefoot Red Moscato Champagne
  • 2 skewer cranberries for garnish
  1. Place chilled juices in flutes. Top with Barefoot Bubbly Red Moscato. Garnish with cranberries.

Cheers!

Photo courtesy of Getty Images (brownie image)

Source: Barefoot Wines

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Main Dishes 07 December 2016

Winter Weather Warm-Up

(Family Features) Sweaters and scarves aren’t the only ways to brace yourself against blustery weather. There’s no time like winter to putter in the kitchen, where the cozy heat from the stove and the aromas of mouthwatering dishes can warm you from the inside out.

Rich, hearty stews and creamy casseroles are perfect for winter dinners, but when you’re craving something other than traditional comfort food, there are plenty of other options that will chase away the chill, such as a glass of Pinot Noir.

These three dishes feature common proteins – chicken, beef and fish – in preparations that make it easy to reimagine your winter weather menu. Find more recipes and ideas for warming up this winter at culinary.net.

Fruit Juice and Fish Fillets

The temperatures may be falling, but you can still fire up the grill and fill up your plate with a tasty recipe like this Grilled Citrus Rosemary Catfish, which combines sweet juices for a citrus sauce that coats grilled catfish. Find more main dish recipes including catfish at uscatfish.com.

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Grilled Citrus Rosemary Catfish

Recipe courtesy of The Catfish Institute
Servings: 4

Citrus Sauce:

  • 1 lime, juice and zest only
  • 1 lemon, zest only
  • 1 orange, zest only
  • 6 ounces pineapple juice
  • 1/2 cup brown sugar
  • 1 tablespoon fresh rosemary, chopped
  • 1/4 teaspoon salt


Catfish:

  • 4 U.S. farm-raised catfish fillets
  • 2 lemons
  • salt, to taste
  • freshly ground black pepper, to taste
  1. Heat grill.
  2. To make citrus sauce: In small saucepan, combine all sauce ingredients. Bring to boil; reduce heat and simmer 5 minutes.
  3. To make catfish: Place catfish in shallow dish and squeeze 1/2 fresh lemon over each fillet. Sprinkle with salt and pepper. Let rest 5 minutes.
  4. Grill catfish fillets, skin-side-up, 3-4 minutes. Flip over and grill 2-3 more minutes.
  5. Transfer catfish to serving plates and spoon warmed citrus sauce over fillets.

A Cold-Weather Solution

While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather. A warm, comforting dish, like Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve.

For more wines that work well in wintertime, visit angelinewinery.com.

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Chicken and Salsa Verde

Recipe courtesy of chef Jonathan Waxman

Chicken:

  • 1 fresh free-range organic chicken (4 pounds)
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup extra-virgin olive oil
  • 1 lemon

Salsa Verde:

  • 1/4 cup capers in salt
  • 4 anchovy filets
  • 3 cloves garlic
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped arugula
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped tarragon
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh sage
  • 1 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt
  1. To make chicken: Heat oven to 450° F.
  2. Wash chicken in hot water. Dry with paper towels.
  3. Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.
  4. Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.
  5. Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.
  6. To make salsa verde: Soak capers in cold water 1 hour then drain.
  7. Soak anchovies in cold water 15 minutes then pat dry and remove bones.
  8. Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
  9. Add all herbs and olive oil.
  10. Season with sea salt.

Pair each serving with Angeline California Rosé of Pinot Noir.

Whole and Hearty

A hearty meat-and-potatoes meal is a sure way to warm up on a cold winter night. This heart-healthy, one-dish meal is made with lean top round beef, lots of vegetables and a spicy herb mixture. Find more healthy main dish ideas at health.gov.

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Black Skillet Beef with Greens and Red Potatoes

Recipe courtesy of the USDA

  • 1 pound top round beef
  • 1 tablespoon paprika
  • 1 1/2 teaspoons oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon red pepper
  • 1/8 teaspoon dry mustard
  • nonstick spray
  • 8 red-skinned potatoes, halved
  • 3 cups onion, finely chopped
  • 2 cups beef broth
  • 2 large garlic cloves, minced
  • 2 large carrots, peeled and cut into 2 1/2-inch strips
  • 2 bunches (1/2 pound each) mustard, kale or turnip greens, stems removed, coarsely torn
  1. Partially freeze beef. Thinly slice across grain into strips 1/8-inch thick and 3 inches wide. Trim away visible fat.
  2. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper and dry mustard. Coat strips of meat with spice mixture.
  3. Spray large, heavy skillet with nonstick spray. Heat pan over high heat.
  4. Add meat; cook, stirring constantly, 5 minutes.
  5. Add potatoes, onion, broth and garlic. Cook over medium heat, covered, 20 minutes.
  6. Stir in carrots; lay greens over top and cook, covered, until carrots are tender, about 15 minutes.
  7. Serve in large serving bowl with crusty bread for dunking.

Photo courtesy of Getty Images (fish photo and beef stew photo)

Source: Culinary.net

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Main Dishes 07 December 2016

Create a Cold-Weather Solution

(Family Features) While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather.

Just because it’s colder doesn’t mean it’s time to stop enjoying the lively and nuanced flavors of chilled wine. While once only sipped on warm days of summer, rosé, for example, has become a year-round wine to enjoy any time with its crisp and cool strawberry and rhubarb flavors.

A warm, comforting dish, like this Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. As the chicken roasts in the oven, it warms the kitchen and fills the house with wonderful aromas, tempting any chef or home cook to steal a sip of wine.

One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve.

For more wines that work well in wintertime, visit angelinewinery.com.

13551 chicken recipe

Chicken and Salsa Verde

Recipe courtesy of chef Jonathan Waxman

Chicken:

  • 1 fresh free-range organic chicken (4 pounds)
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup extra-virgin olive oil
  • 1 lemon

Salsa Verde:

  • 1/4 cup capers in salt
  • 4 anchovy filets
  • 3 cloves garlic
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped arugula
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped tarragon
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh sage
  • 1 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt
  1. To make chicken: Heat oven to 450° F.
  2. Wash chicken in hot water. Dry with paper towels.
  3. Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.
  4. Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.
  5. Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.
  6. To make salsa verde: Soak capers in cold water 1 hour then drain.
  7. Soak anchovies in cold water 15 minutes then pat dry and remove bones.
  8. Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
  9. Add all herbs and olive oil.
  10. Season with sea salt.

Pair each serving with Angeline California Rosé of Pinot Noir.

Source: Angeline Winery

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Holiday 06 December 2016

Easy Upgrades for Holiday Entertaining

(Family Features) Holiday gatherings call for an extra touch to make the celebrating special. Since many holiday festivities are centered on food, focus some attention on the refreshments for a simple way to upgrade your next holiday party.

From the presentation to the pairings, it’s easy to make an ordinary spread extraordinary this holiday season. Take this year’s event to the next level with these easy tips that bring the wow-factor to your gathering:

Make it look as pretty as it tastes. Even simple platters of crackers and cheese can feel extra special when presented on a pretty plate. If you’re serving food buffet style, use a colorful tablecloth and stack sturdy boxes of varying sizes underneath to serve as risers that create some visual interest for the spread. Incorporate seasonal decorations such as ornaments or sprigs of holly and poinsettia blooms. For a plated meal, a table-runner adds just the right pop of color and a tasteful centerpiece of candles or evergreen dressed with holiday trinkets elevates an everyday table.

Offer the perfect pairings. When planning your menu, consider the types of beverages you’ll serve along with the appetizers and dishes. When paired properly, food and cocktails complement one another, making the flavors more vibrant and the overall experience more impressive. A good starting place is cheese. Pair alpine-style cheese such as Roth Grand Cru with Riesling; creamy blue with gin; smoky blue with merlot; Havarti with pinot noir; Spanish-style such as Roth GranQueso with scotch; and Gouda with prosecco.

Enhance traditional favorites. Putting a fresh, elegant spin on the basics instantly elevates your menu and the overall experience for your guests. Even a staple like cheese can get some special dressing for the occasion. This recipe combines three rich, flavorful cheeses for a fondue that’s sure to delight guests.

Explore more ideas for exceptional holiday entertaining at rothcheese.com.

13391 fondue

Culinary Education Center House Fondue

Cook time: 45 minutes
Servings: 6

  • 3/4 pound Grand Cru Original, shredded
  • 3/4 pound Grand Cru Reserve, shredded
  • 1/2 pound Roth Fontina, shredded
  • 16 ounces Pinot Grigio or other light- to medium-bodied white wine
  • 1 loaf crusty artisan bread
  • fresh apples, grapes and pears
  • black and white pepper (optional)
  • nutmeg (optional)
  1. Combine cheeses and wine in ceramic fondue pot and stir to combine. Allow mixture to soak 15-30 minutes.
  2. Heat mixture over low heat, approximately 7-10 minutes, stirring constantly with wooden spoon. Do not allow mixture to boil. When cheese has melted completely, remove from heat and transfer to tabletop burner.
  3. Serve fondue with chunks of bread and fruit. If desired, provide pepper and/or nutmeg guests can sprinkle onto a plate and use for dipping bread and cheese. Pair with chilled dry Riesling and a shot of authentic Swiss kirschwasser.

Source: Roth Cheese

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