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Virtual Tastings
 
August 1, 2020 | Virtual Tastings

Virtual Tasting #2 White Wines

Our very own Caroline and Martin will lead you through the tasting. We have paired two bites with each of these wines. One quick pantry snack item you mostly have on hand and the other bite has been created by our Chef Amber.

Pantry Bites

Lost Oak Sauvignon Blanc paired with Dried Fruit (Apricots or Mango) can be both

Lost Oak Blanc Du Bois with Nuts (Cashews or Pistachios) can be both

McPherson EVS Windblown White with Microwave Butter Popcorn

Chef Bites

Cucumber Canapés paired with Lost Oak Sauvignon Blanc

Lemon and Tyme Shortbread Cookies paired with Lost Oak Blanc Du Bois

Peach and Tomato Bruschetta paired with McPherson EVS Windblown White

 

Thank you all for joining in on the fun! Click the link to watch:https://vimeo.com/443888789

Next Virtual Tasting will be Saturday, August 29th, 2020 at 4pm CST on Facebook Live!

Recipes for the Following Bites made for our Virtual Tastings!

 

Cucumber Canapés paired with Lost Oak Sauvignon Blanc

1 each English Cucumber

1 15 oz container Ricotta Cheese

1 each Lemon

1 each green onion (thinly sliced)

A pinch of Salt and Pepper

Instruction:

Slice the cucumber on the bias makes a nice platform for the cheese to sit on.  Scoop out half of the ricotta cheese into a small bowl (about 1 cup) mix in the juice of the lemon, and salt and pepper. Top each slice of cucumber with a dollop of ricotta mixture and sprinle green onion and lemon zest over the top.

 

 

Lemon and Tyme Shortbread Cookies paired with Lost Oak Blanc Du Bois

Make Dough the day before

1 stick 1/2 cup unsalted butter, at room temperature

1 cup finely shredded Parmesan cheese

zest of 1 lemon

2 Tbsp thyme leaves

1 1/4 cups flour

1/2 tsp salt

lots of fresh cracked black pepper

Instruction:

Set oven to 350F

Put all of the ingredients into the bowl of a food processor fitted with the metal blade and pulse, about 30 times, until the dough comes together. Remove from the processor and bring the dough into a lump, using your hands. Work it slightly if it is still crumbly. Form it into a smooth 7-8 inch log.  Wrap in plastic wrap, smoothing it out as you wrap, and twist the ends securely. Refrigerate until well chilled, at least a few hours, or overnight. I like to cradle the log of dough on a thick dish towel so it remains round. Slice into 1/4 - 3/8 inch thick slices and bake on a silpat or parchment lined baking sheet for about 10 minutes. The shortbreads will still be quite pale. Let cool for a few minutes on the pan, and then on a rack.

 

 

Peach and Tomato Bruschetta paired with McPherson EVS Windblown White

2-3 tomatoes seeded and chopped

2 peaches chopped

2 large cloves garlic one smashed and left whole, the other chopped finely

1/3 cup fresh basil leaves slivered

1/4 cup plus 1/8 cup olive oil divided

2 tsp balsamic or red wine vinegar

salt and pepper

1 loaf Baguette or any fresh bread you like (just cut into a size that is smaller)

Instruction:

Preheat oven to 350F

Slice bread and brush with olive oli and and garlic season with salt and pepper. Toast in oven for 5-10min keep an eye on them lightly brown. Combine all other ingredients gently. Top each slice of bread with mixture.

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