Blackberry, Feta, Watermelon Skewers with Red Wine Balsamic Reduction Drizzle

Ingredients

1 container Feta, cut into 16 cubes
Watermelon cut into 16 cubes, about 1 inch
16 Blackberries
approximately 4 to 6 basil leaves, sliced into 3 pieces each
1/4 C Black Sesame seeds, lightly toasted
Red wine balsamic reduction
16 wooden skewers

Red Wine Balsamic Reduction:

1 C Red Wine ( I used our Enigma)
1 C Balsamic Vinegar
1 Tbsp Sugar


Directions

Combine in a wide pan and boil until reduced by at least half (depending on how thick and syrupy you want your sauce). Sugar can be increased or decreased to taste.

For the skewers:

Take 1 piece of Watermelon, then feta, a piece of basil, and then a blackberry and place on skewer. Drizzle red wine reduction over and sprinkle with the toasted black sesame seeds.

Originally published in The Wine Cellar July 2019.

Asparagus, Lemon & Ricotta Salmon Roll Ups

Ingredients:

4 Lg Salmon fillets, skins removed
Salt and pepper to taste
1 (12 ounce) Container ricotta
1/2 C Parmigiano reggiano (parmesan), grated
2 Tbsp  Fresh basil, chopped
2 Tbsp  Lemon zest
1/2 Lbs  Asparagus, trimmed
1 Tbsp  Butter
1/2 C White wine
2 Tbsp  Lemon juice
2 Garlic cloves, minced
2 Tsp Cornstarch 

Directions:

Preheat oven to 425F. 

Season the salmon fillets with salt and pepper to taste, lay them down with the skin side up, top with the mixture of the ricotta, parmesan, basil, lemon zest, salt and pepper, approximately 3 to 4 spears of asparagus and roll them up before placing them on a grease baking sheet with the seam side down. Bake in oven until the salmon is just cooked, about 15-20 minutes.

Meanwhile, melt the butter in a small sauce pan over medium heat, add the mixture of the broth, lemon juice and corn starch and heat until it thickens, about 3-5 minutes.
Serve the salmon rolls topped with the white wine lemon sauce and garnish with more basil and lemon zest, if desired.

Originally published in The Wine Cellar August 2018.

White Wine Lobster Mac & Cheese

INGREDIENTS

4 pounds freshly shucked lobster meat
18 cups cooked elbow macaroni
1 cup chopped scallions
2 cups all-purpose flour
2 sticks plus 1 stick unsalted butter, melted
1 tbsp garlic powder
1 tsp dry mustard
Salt and white pepper
6 cups half-and-half
4 cups heavy cream
2 cups dry white wine
1/2 cup freshly squeezed lemon juice
6 cups old white Cheddar, grated
2 cups old cheddar, grated
2 cups Mozzarella, grated
4 cups plus 1/2 cup grated Parmesan
3 cups panko breadcrumbs
2 tsp dried Italian seasoning

DIRECTIONS

Preheat the oven to 350 degrees F.

Combine the lobster meat, cooked macaroni, scallions and tomatoes in a large bowl. Set aside.

Combine the flour with the 2 sticks melted butter in a large saucepan over medium-low heat. Add the garlic powder, 1 tsp salt and 1 tsp pepper; stir. Add the white wine, half-and-half, heavy cream and lemon juice and cook, stirring frequently, until heated to just below a simmer. Stir in the cheeses, keeping the 1/2 cup Parmesan reserved. Mix together the breadcrumbs, Italian seasoning and the remaining 1 stick melted butter and 1/2 cup Parmesan in a bowl. Combine the hot cheese sauce with the lobster and macaroni mixture. Spread evenly into four 10 X 15-inch baking pans and top with the breadcrumb mixture. Bake for 35 minutes.

This recipe is meant to feed a family of 4 for 2 days. You can cut in half or quarter to suit serving size.

Originally published in The Wine Cellar May 2017

Red Wine Hot Chocolate

INGREDIENTS

1 1/2 cup milk (I used Homo)
1 cup red wine (Cabernet Sauvignon)
1/3 cup dark chocolate chunks

DIRECTIONS

In a saucepan over medium heat, combine milk and chocolate chips. Whisking constantly until chocolate is melted into milk and you have a thick and creamy chocolate milk.

Pour in red wine and heat until everything is hot.

Pour into 2 mugs or 6-8 smaller glasses and top with whipped cream.

Originally published in The Wine Cellar December 2016.

Peach & White Wine Sorbet

INGREDIENTS

1 1/2 lbs Peaches (about 6 medium), pits removed and roughly chopped.
1/2 cups Water
1/2 cup +1 TBSP Sugar (If peaches are tart add an extra 1/4 cup of sugar.)
1 whole Lemon (zest and juice)
1 cup White Wine (I used a Müller-Thurgau.)

DIRECTIONS

In a medium sauce pan, combine peaches, water, sugar and zest of the lemon.

Cook over medium low heat until peaches have softened and sugar is dissolved, about 10 minutes. Remove from heat and let cool for a few minutes.

Once cool, add peach mixture to a blender or food processor. Add the juice from the lemon and the cup of white wine. Blend until completely pureed.

Transfer pureed mixture into either a glass container with lid or a tupperware container, and chill in fridge for 4-5 hours.

Transfer container to freezer stirring approximately every 30 minutes for about 3-4 hours. You can also use a ice cream maker if you have one. Follow the manufacturing instructions.

Spoon into dishes and and serve with a fresh a slice of peach as garnish. Enjoy!

Originally published in The Wine Cellar July 2016.

White Wine Artichoke Dip

INGREDIENTS

2 whole garlic heads
4 medium artichokes (about 3 1/2 pounds)
1/2 cup dry white wine
1 cup vegetable broth
1 tablespoon butter
1/4 teaspoon kosher salt
Chopped fresh parsley (garnish)

DIRECTIONS

Preheat oven to 400°.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until a leaf near the center of each artichoke pulls out easily. Remove artichokes from pan.

Combine half of garlic pulp and wine in a small saucepan; bring to a boil. Cook 2 minutes. Add broth; cook until reduced to 1/2 cup (about 8 minutes). Remove from heat; stir in butter and salt. Pour mixture into a blender; add remaining half of garlic pulp. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Sprinkle dip with parsley, if desired. Serve dip with warm artichokes.

Originally published in The Wine Cellar June 2016.

Lemonade by Niagara Mist

Niagara Mist has come out with fun, fast summer drink recipes and we thought we would share them here, for your convenience. Try refreshing Niagara Mist Lemonade! Recipe is below or you can click on the image above if you would rather view a video of this recipe.

Ingredients:

• 1/3 cup granulated sugar
• 1/2 cup boiling water
• 1 cup fresh lemon juice (about 4 large lemons)
• 3 cups Niagara Mist wine
• Fresh or frozen whole fruit, such as strawberries, cherries, raspberries, or blueberries
• Ice

Steps:

• Make simple syrup by whisking sugar in boiling water until dissolved; cool to room temperature.
• Stir in lemon juice. TIP: lemon syrup can be made ahead & stored in the refrigerator for up to 5 days.
• To serve, combine 1 part lemon syrup to 2 parts Niagara Mist wine. TIP:To make a pitcher, combine the whole batch of lemon syrup with one 750mL bottle of Niagara Mist wine.
• Fill glasses with fruit & ice. TIP: Using frozen fruit will help keep your lemonade nice & cool on a summer day without diluting the flavour.
• Pour lemonade over fruit & ice and garnish with fresh lemon.

Additional Tips:

A cherry or berry flavoured wine is delicious in this summery drink. We used Niagara Mist Black Cherry Pinot Noir, but also try this recipe with these other delicious Niagara Mist flavours: Raspberry Merlot, BluePom White Merlot, Strawberry White Zinfandel, or Wildberry White Zinfandel.

Makes about 6 servings, or 1 pitcher.
Cheers!

Vanilla Mist Iced Tea by Niagara Mist

 

Niagara Mist has come out with fun, fast summer drink recipes and we thought we would share them here, for your convenience. Try this twist on a classic, Vanilla Mist Iced Tea! Recipe is below or you can click on the image above if you would rather view a video of this recipe.

Ingredients:

• 3 bags vanilla flavoured rooibos or black tea
• 2 cups boiling water
• 1 cup fruit nectar (such as peach, pear, or mango)
• 2 cups chilled Niagara Mist wine
• Ice
• Fresh mint leaves

Steps:

• Steep tea bags in boiling water for 15 minutes.
• Squeeze & remove bags. Cool to room temperature. TIP: steeped tea can be reserved for 24 hours in the fridge.
• Stir fruit nectar into cooled tea.
• Divide tea mixture between four ice-filled glasses.
• Top up with Niagara Mist wine & stir to combine. TIP: For a single glass or a pitcher, the ratio is 2 parts each tea and wine, to 1 part nectar.

Additional Tips:

We used Niagara Mist Strawberry White Zinfandel, but other great Niagara Mist wines to use include Orchard Crisp Riesling, Peach Chardonnay, White Pear Pinot Grigio, or Strawberry Mango Moscato.

Makes 4 servings.
Cheers!

Fruity Winesicles by Niagara Mist

Niagara Mist has come out with fun, fast summer drink recipes and we thought we would share them here, for your convenience. Try Fruity Winesicles! Recipe is below or you can click on the image above if you would rather view a video of this recipe.

Ingredients:

• 1/3 cup granulated sugar
• 1/3 cup boiling water
• 1 cup your favourite Niagara Mist wine
• 3 cups Niagara Mist wine
• Thinly sliced fresh fruit pieces such as sliced peaches, kiwi, nectarines, mango, raspberries, blueberries, blackberries, or strawberries

Steps:

• Make simple syrup by whisking sugar in boiling water until dissolved.
• Cool to room temperature. TIP: Syrup can be made ahead and stored in the refrigerator for up to 1 week.
• Combine wine & simple syrup. Stir well to blend.
• Place a few pieces of fruit in each popsicle mold. TIP: Use complementary or contrasting fruits for a pretty effect.
• Top up popsicle molds with wine mixture. Insert sticks.
• Freeze for at least 8 hours, or until solid.

Additional Tips:

For a two-toned effect, purée 3/4 cup fresh or frozen fruit and blend with half the wine mixture. Fill molds halfway with wine-fruit puree; insert sticks and freeze for 3 hours. Add pieces of fruit and remaining wine mixture to fill molds. Freeze for remaining 5 hours.

Try with your favourite Niagara Mist wines and an endless combination of fruits!

Makes about 6 to winesicles, depending on size of molds.
Enjoy!

Misty Freeze by Niagara Mist

Niagara Mist has come out with fun, fast summer drink recipes and we thought we would share them here, for your convenience. Starting with our favourite - Misty Freeze! Recipe is below or you can click on the image above if you would rather view a video of this recipe.

Ingredients:

• 2 cups frozen fruit, such as strawberries, peaches, mango, mixed berries, or cherries
• 2 cups your favourite flavour of Niagara Mist wine
• 1/4 cup honey or maple syrup

Steps:

• Combine fruit, wine, and syrup in a blender.
• Blend until smooth. TIP: If using berries with seeds, strain before proceeding, if desired.
• Pour into 2 ice cube trays.
• Freeze at least 4 hours, or until firm. TIP: 'Wine cubes' can be transferred to a zip top bag and stored in the freezer for up to 1 week.
• Transfer 'wine cubes' to blender and blend until slushy. TIP: Add a splash of Niagara Mist wine to adjust consistency to taste.
• Pour into stemmed glasses to serve. Serve with straw or spoon if desired.

Additional Tips:

For a granita-style slushy, pour the mixture into an 8-inch square, baking dish. Freeze for at least 6 hours. Use a fork to scrape into a slushy texture. Spoon into glasses. Serve with a spoon or top with additional wine for a drinkable dessert.

For a two-tone slushy, combine half each of the wine and syrup with two contrasting fruits (such as blueberry and peaches or mango and strawberry). Freeze each combo in an ice cube tray. Blend cubes in batches and alternately pour into glasses.

Try an endless variety of fruit & Niagara Mist wine combinations!

Makes 4 servings.
Cheers!

German Style Mulled Wine (Glühwein)

INGREDIENT LIST

2 medium lemons
2 medium oranges
10 whole cloves
5 cardamom pods
1 1/4 cups granulated sugar
1 1/4 cups water
2 (3-inch) cinnamon sticks
1 Small vanilla pod (crush slightly with back of knife)
2 (750-ml) bottles dry red wine, such as Cabernet Sauvignon or Barolo
1/2 cup brandy
Cheesecloth
Kitchen Twine

DIRECTIONS

Using a vegetable peeler, remove the zest from the lemons and oranges in wide strips, avoiding the white pith as they will add a bitter taste. Place the zest in a large saucepan. Juice the lemons and oranges and add the juice to the pan. Place the cloves, cardamom and vanilla pod in a small piece of cheesecloth, tie it tightly with kitchen twine and add the bundle to the saucepan.

Add the sugar, water, and cinnamon sticks, place the pan over high heat, and bring to a simmer, stirring to dissolve the sugar. Reduce the heat to low and continue to simmer, stirring occasionally, until the mixture is reduced by about one-third, about 20 minutes.

Add the red wine and brandy, stir to combine, and bring just to a simmer (don’t let it boil, as you do not want to cook off alcohol). Remove from the heat and remove and discard the spice bundle before serving.

Want to learn more about Glühwein? Click here.

Originally published in The Wine Cellar December 2015.