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Virtual Tastings
 
July 18, 2020 | Virtual Tastings

Virtual Tasting #1

Our very own Caroline and Martin will lead you through the tasting. We’ll be sampling these bites (created by our very own Chef Amber!) paired with some truly fabulous wines:

 

Grilled peaches with goat cheese, honey, and basil paired with McPherson Cellars’ Sparkling Wine

Spicy honey figs-in-a- blanket paired with Lost Oak Winery’s 2018 Cabernet Franc

Crab-stuffed button mushrooms paired with Brennan Vineyards’ 2017 Tempranillo

 

Thank you all for joining in on the fun! Click the link to watch: https://vimeo.com/440072621

Next Virtual Tasting will be Saturday, August 1st, 2020 at 4pm CST on Facebook Live!

 

Recipes for the Following Bites made for our Virtual Tastings!

Grilled Peaches with Goat Cheese, Honey and Basil - Paired with McPherson Cellars Sparkling Wine NV

Ingredients: For 2 Servings

  • 1 ripe peach, halved and pit removed
  • 2 tablespoon goat cheese
  •  A few fresh basil leaves, chiffonade
  • -Honey as desired

Recipe: Start by heating your grill or grill pan. Cut the peach in half and remove the pit. Place the peaches face down on grill, grill for 8-10 minutes. The peaches will start to juice and soften up, you know the peaches are done. Crumble some goat cheese on top, drizzle with honey and top with a little basil.

 

Spicy Honey Figs-In-A–Blanket with Gouda - Paired with Lost Oak Winery Cabernet Franc 2018

Ingredients: For 12 bites

  • 1 tablespoon plus 2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 6 dried black Mission figs (medium or large), stems trimmed, halved
  • 1 large egg
  • 1 (14 ounce) box of puff pastry (preferably all-butter puff), thawed according to package directions
  • All-purpose flour (for surface)
  • 1 ounce gouda, cut into 12 slices
  • Sesame seeds or poppy seeds (for topping; optional)

Recipe: Preheat the oven to 400°F. Line a baking sheet with parchment paper.  Stir vinegar, honey, red pepper flakes, salt, pepper, and 1 cup water in a medium pot. Add figs and bring to a boil. Reduce heat, bring to a simmer, and cook, stirring occasionally, until figs are softened, and liquid has almost evaporated and is a syrupy consistency, 7–10 minutes. Transfer figs to a plate; let cool.  Beat egg with 1 Tbsp. water in a small bowl. If using a 14-ounce package with 1 sheet of pastry, roll pastry into a rectangle on a lightly floured surface. Cut pastry along the 12" side into 12 (1-inch-wide) strips.  Press slice of cheese into cut side of 1 fig half. Place fig half in the center of 1 pastry strip. Brush 1 end of pastry with egg wash and roll to enclose. Transfer seam side down to prepared sheet. Repeat with remaining cheese, figs, and pastry. Brush top of each pastry with egg wash and sprinkle with seeds, if using. Bake pastries, rotating and switching sheets top to bottom halfway through, until golden brown and puffed, 15–18 minutes. Figs can be cooked 2 days ahead: cover and chill.

 

Crab Stuffed Button Mushrooms - Paired with Brennan Vineyard Tempranillo 2017

Ingredients: For 12 Servings

  • 12 large white mushrooms
  • 1 cup cooked crab or lobster meat
  • 1/2 cup Panko breadcrumbs, divided
  • 1/3 cup freshly grated Parmesan cheese
  • 1/3 cup whole egg mayonnaise
  • 1/3 cup spreadable cream cheese, softened
  • 1/3 cup chopped green onions, (I use 3 stalks -- green and white parts)
  • 2 large cloves garlic, minced (or 4 small cloves)
  • 1 tablespoon finely chopped fresh parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 tablespoon olive oil

Recipe: Preheat the oven to 375°F. Lightly grease a large baking sheet with cooking oil spray or use parchment paper.  Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.  Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.  In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.  Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom).  Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.  Bake for 18 minutes or until edges become golden. Then broil for 2 minutes until golden all over with crispy tops. 

 

 

Grocery List for Virtual Tasting – From July 18th

PRODUCE:

  • 1 ripe peach
  • Fresh basil
  • 6 dried black Mission figs
  • 12 large white mushrooms
  • Green onions
  • Garlic
  • Fresh parsley

DAIRY/ REFRIDGERATION:

  • Goat cheese
  • 1 ounce gouda
  • Shredded Parmesan cheese
  • Mayonnaise
  • Cream cheese
  • Eggs
  • 14 ounce box of puff pastry
  • Crab or lobster meat

DRY GOODS:

  • Honey
  • Red wine vinegar
  • Crushed red pepper flakes
  • Kosher salt
  • Ground black pepper
  • All-purpose flour
  • Sesame seeds or poppy seeds
  • Panko breadcrumbs
  • Dried oregano
  • Olive oil

Other:

  • Baking Sheets
  • Parchment Paper
  • Cooking Spray

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