Wine Review Monday

This was an unusual weekend for us but it turned out to be a lot of fun. We had the opportunity to spend time with family we do not see often enough. One of my cousins took the liberty of making dinner reservations. It just so happened that the restaurant was hosting a wine pairing dinner that night. It turned out to be much more than I expected. We had more fun being together and reminiscing that the food and wine played second fiddle.

With all the laughs and distractions I knew I would never remember the details for this blog post. So I took home the menu as my cheat sheet to help me put everything in the right order.

APPETIZER: Grilled BBQ jumbo prawns with coconut Thai rice, and sweet and sour passion fruit chili dipping sauce.
Wine: Naia, Verdejo, Rueda, Spain 2007 -- This is a crisp, acidic white wine that is fermented in stainless steel. It is a light to medium body wine that was a bit fruity on the palate and is quite dry on the finish.

ENTRE: Grilled Mahi Mahi with steamed asparagus, and a white peach with habanero salsa.
Wine: Liberty School Chardonnay 2005 from Paso Robles California. This Chardonnay has aromas of green apple and caramel with a little bit of pear and honey. It is has a hint of toasted oak. It was good with the fish and the salsa.

The best part of the meal for me is always dessert.
DESSERT: White Chocolate Cheese Cake was delicious. This particular restaurant makes their desserts rather than getting them from a commercial bakery, and this cheese cake was definitely a fresh, home-made cheese cake.
Wine: Nivole, Moscato D'Asti, Italy 2005 --
This is a dessert wine so it is sweet but it has a light fizziness with some acidity that makes it refreshing. It had fruity aromas and fresh stone fruit flavors. Very good if you like dessert wines.

Don't stress over the perfect food and wine pairing. Friends and loved ones are the most important ingredients and drink what you like, "it's just a matter of taste!" Visit Taste Wine and Enjoy for more information on food and wine pairings.

Salute!
Winelady Cooks

To Be or Not To Be Flexible

Are you flexible? I mean with your recipes.

I know for sure that many cooks like to follow a recipe to the letter. My younger daughter has a culinary degree and she prefers to follow a recipe down to the last pepper flake. My older daughter is the opposite, she cooks on the fly. With 3 boys under her feet, she has to get everything prepared and cooked without too much fuss so she uses "a little of this and a little of that" approach.

Many recipes can be changed to fit your taste preferences even when the recipe ingredients have exact measurements. Knowing this I try my best to be sure I include exact measurements so that it is easy for everyone to try a recipe, and I do try to make a note as to where you can make changes or additions.

My earlier post this month was The Fastest Baking Experience Ever which included a drop cookie with lemon zest. This recipe can be easily changed by adding any flavor you prefer -- or just eliminate the flavor if that is your preference.


I made this recipe again yesterday with orange zest and topped the cookie with melted chocolate and then added a little more zest to the chocolate as a garnish. Chocolate and orange is a delicious combination. Give it a try.

Because this recipe is so easy I make it often. This orange and chocolate version made a big hit. But who knows, next month there could be a request for something different. I will definitely share it when I come up with another favorite.


Mangia!
Winelady Cooks

Easy Rice Pudding

I'm a dessert lover and rice pudding has always been a favorite. However, in recent years I stopped making it because it was way too rich and not very healthy with all the eggs and cream. Not that eggs and cream are unhealthy, but for my personal health concerns I started cutting back on the rich foods that add too many calories making the pounds add up faster than I can say grandma.

I came across this recipe in Woman's Day magazine. I made it several times, and based on the critiques I received from my "tasters" I made a few changes and came up with a very tasty rice pudding. I splurged with "real" whipped cream which is a "must have" on rice pudding.




RICE PUDDING WITH ORANGE ZEST

Ingredients

• 2/3 cup Arborio rice
  
• 8 cups water
  
• pinch of salt
  
• 3 cups 1% milk
  
• 1 5 oz. can "evaporated" milk
  
• 3 TBLS. packed light brown sugar
  
• 2 TBLS. granulated sugar
  
• 1 tsp. vanilla extract
  
• 1 tsp. grated orange zest
  
• 1/4 tsp. cinnamon

Directions
#1. Place rice in a strainer and rinse under cold water. Stir with your fingers to remove some of the surface starch. Place the rice in a 5 quart saucepan with the 8 cups of water and salt and bring to a boil over high heat.

Reduce heat to medium and then boil for 7 minutes, stirring occasionally, or until the rice is just tender. (Try not to overcook the rice). Drain rice and return to the pot.

#2. Stir in the milk and sugar into the rice, stirring to dissolve the sugar. Bring to boil over medium high heat, then reduce heat to a slow simmer.

Simmer, stirring frequently at first and then continuously toward the end for about 25 minutes, or until the rice doubles in size and is soft and tender. (The mixture will be very liquidy. Don't panic.)

#3. Pour into a bowl, stir in the vanilla, orange zest and cinnamon. Cover the surface of the pudding with plastic wrap to prevent a skin from forming.

Let cool on the counter before refrigerating. Refrigerate at least 4 or 5 hours. The liquid will be absorbed into the rice and will then be ready to serve.

#4. Add grated orange zest and cinnamon to garnish and serve with fresh whipped cream.


Mangia!
Winelady Cooks

Wine Review Monday

A Rose by any other name . . . and when it's wine it could be "rosé."

Rosé wines are not just for ladies who lunch. It is a refreshing wine like any of your favorite whites, and it can be rich and complex, and stand up to your grilled shrimp or burger just like your favorite red wines.

Here are a few rosé wines that are festive and food friendly which can be served at your buffet party for any celebration. Or you can enjoy it while you are relaxing on a warm summer afternoon.


Stellar Organics Shiraz Rosé 2008 ($14) -- This organic wine from South Africa is made from various Shiraz vineyards with grapes that were quite ripe when picked which gives the wine its darker color. It has aromas of sweet fruits and some flavors of mixed fruit salad and tart raspberries. If organic wine is important to you, this is the wine to try.

Sofia Rosé by Francis Coppola, Monterey County (California) 2008 ($17) -- The bright pink color of this rosé has aromas of raspberries, rose petals and tea leaves. It is refreshing on the palate with flavors of strawberries, red cherries, ginger and candied orange peel. Its refreshing zesty style is perfect for light summer salads and grilled seafood. This wine is in an attractive bottle and will make a great hostess gift as well.

Green Point Pinot Noir Rosé 2007 ($19) -- From the Yarra Valley this rosé has aromas of red berries with flavors of strawberry and red currant. This is fresh and well balanced for the perfect food friendly wine.

Remember to serve your rosé wines chilled. If the temperature is sizzling along with your grill, keep the bottles in a bucket of water and ice for a refreshing wine to compliment your summer menus.

Salute!
Winelady Cooks

No Fuss, No Mess, GUACAMOLE

Do you find making guacamole is a bit messy? The avocado gets all over your hands, the counter, and not to mention it ends up on the floor. A "slip and fall" in your kitchen is not fun!

Lucky for me my mom was the queen of "neat and clean" and she always found ways to do things easier. When plastic bags became a staple in our house many years ago my mom started using them to help keep her kitchen cleaner and her food prep easier. Back in the day she was innovative, but today everyone makes use of the bags in a thousand and one ways.

This is one of her ideas that I have been using for years and it's been a time saver since our family enjoys guacamole and I make it often.

You can use your own favorite recipe for guacamole or use my very basic recipe. Since guacamole can be a personal taste preference I listed the items I use, but of course you can add or take out any ingredients you choose. The amount of each ingredient will vary depending on how much guacamole you will make and your personal tastes.

Ingredients

• 1 large ziploc freezer bag
  
• Ripe Avocados, peeled and pitted, and slice in quarters
  
• Fresh tomatoes chopped
  
• garlic (to taste)
  
• chopped red onion (optional)
  
• chopped fresh cilantro
  
• fresh lime juice
  
• salt and pepper to taste

Add the avocado to the ziploc bag and gently squeeze the avocado with your hands to mash it lightly. Add in your selected ingredients and gently mix with your hands.

You can taste your guacamole to see if you would like to add anything to it. Now, you are ready to spoon the guacamole mixture into your serving dish.

Throw away the plastic bag and clean up is a snap.

Mexican beer is always great with guacamole, but, here are some wine tips to help you select the perfect wine. Give wine a try with this.

Mangia!
Winelady Cooks

The Fastest Baking Experience Ever

My family loves cookies and I prefer baking cookies from scratch rather than buying the expensive commercial cookies loaded with preservatives. I'm always on a cookie search mission to find super easy recipes with not too many ingredients. And if there are NO eggs in the recipe then I'm baking!

I recently came across this recipe which I ripped out of a magazine ages ago (it has turned yellow from age) and I decided to try it. This had to be the fastest recipe ever. It takes less than 35 minutes from start to finish to make one batch. Granted the recipe only makes 18 cookies, but when you want something to munch on with your tea or coffee this is a good go-to recipe.

This recipe is very similar in texture to the Mexican Wedding Cookie, just the proportions are a bit different. Don't let the length of the recipe scare you. Read it before you begin, you'll have to have the butter softened in advance, but you'll have cookies in not time flat.

If you do not like lemon, no worries, you can use your favorite citrus zest, or leave out the zest and add whatever flavoring you prefer, anise, mint, well you get the idea. Or you can dip it in melted chocolate and skip the confectioners' sugar.

Lemon Drop Cookies

Ingredients

Heat oven to 350 degree oven

1 cup all purpose King Arthur Flour
1 stick salted butter, softened (8 oz.)
1/4 cup confectioners' sugar
1 tsp. grated lemon zest
1/4 tsp. vanilla extract
1/3 cup confections' sugar for dusting cookies

Directions

#1. Mix flour and 1/4 cup confections' sugar and add the lemon zest. Add the softened butter and vanilla and blend. I use a fork to break down the butter into the flour and then use my hands to blend it all together. It only takes a minute or two (the dough will be very sticky).

#2. Using a small cookie scoop or a rounded teaspoonful drop onto a parchment lined cookie sheet. Flatten the dough a little to make the cookies similar in size so they will bake evenly.

#3. Bake until cookie bottoms are lightly golden brown, about 15 minutes. The cookies will not brown on top.

#4. Transfer to wire rack to cool. Add the remaining confectioners' sugar to a plastic bag and when the cookies have cooled, after about 20 minutes, gently toss them in the sugar to coat.

Place in an airtight container for up to a week - if they last that long.



Mangia!
Winelady Cooks

Wine Review Monday

Summer Whites are always in fashion and that includes white wines too.

With July 4th only weeks away it's time to get ready for chillin' and relaxin'. Though the weather in my neck of the woods is nothing like summer (we haven't seen the sun in several weeks), I'm still revving up for all that summer has to offer, even if the sun wants to play hide and seek.

Now is your chance to stock your cooler with white wines that are great for "summertime". Keep them chilled and ready for relaxing on deck or when unexpected friends drop in.

Trivento Torrontes 2008 -- This wine is from the Mendoza region in Argentina and is distributed by Banfi Vintners Imports. This is a crisp and dry, light bodied white wine with a golden color. Soft tropical notes are accompanied by roses and violets and a touch of aniseed that are typical for this varietal.

Serve this wine cold and you won't notice the heat of the high alcohol and you'll enjoy it's crispness and refreshing acidity. This is a great wine as an aperitif with appetizers, and then serve it with fish, Asian dishes and desserts.
Price: $10.00 or under

Emiliana 'Natura' Chardonnay 2008 -- The "Natura" label is from Emiliana winery in the Casablanca Valley of Chile and the wines are made from organically grown grapes. This Chardonnay is oaked and has ripe tropical fruit flavors with zesty acidity. This will be great on its own or with grilled salmon. Price: $11.00

Casillero del Diablo Sauvignon Blanc 2008 -- From Concha y Toro, Central Valley, Chile, this Sauvignon Blanc has a straw color with green hues. It is light bodied with fresh citrus aromas and herbal, peach and light mineral notes with crisp acidity. Perfect with oysters, seafood, and sushi.
Price: $12.00

Wine Chilling Tip: In the heat of the summer the best way to keep your wines chilled is to place them in a bucket or cooler that is filled with water and ice.


Salute!
Winelady Cooks

Wine Review Monday

Father's Day is just about here, well almost, June 21st, and there is no better way to say Thank You or I Love You to those special people in your life who may be a father figure or just your personal hero.

Oh, and please don't forget about the single moms who keep it all together managing the family, kids, and schedules as she does the job of both mom and dad.

Here's a jumpstart on gift ideas or to serve with your celebratory toast to those near and dear. These wines are great for pairing with grilled meats and fish. What would Father's Day be without a barbecue!


Race Car Fans

Lewis Cellars "Race Car Red" 2006 -- Former race car driver Randy Lewis created this blend at Lewis Cellars for Sherry-Lehmann which is a well respected wine store in New York. This red has rich berry flavors with a hint of black pepper. You can purchase this wine at www.sherry-lehmann.com.


Movie Buffs

The world renowned movie mogul, Francis Ford Coppola is a winemaker in his free time. He purchased the former Inglenook winery and has turned his venture into a world class production of excellent wines for every budget.

Francis Ford Coppola's 'Diamond Series' Claret 2006 -- First, a bit of trivia, the name Claret is what the British call a Cabernet based red wine. Coppola's Claret is a blend of Cabernet Sauvignon, Merlot, Petit Verdot, Malbec and Cabernet Franc which add richness and structure and has flavors of black currant, dark cherry and spcice with a hint of pepper.


Cowboy, Bronco Rider, and Lover of All Things Equestrian

Wild Horse Winery was founded in 1981 and was named for the wild mustangs that roam the hills east of the vineyard estate. The free-spirited attitude and sustainable-focused vineyard and winery practices are what makes the winery unique. Wild Horse is committed to quality wine making, innovative wine growing techniques and responsible business practices.

Wild Horse, Chardonnay 2007, Central Coast -- This Chardonnay is a full and complex wine that is food friendly. It is made with grapes from select vineyards in California's Central Coast which has diverse climates and soils. The grapes from the warm climate and the coastal terroir give this wine its fresh fruit flavors of peach, apple, and lemon with hints of pear and honey and just the right balance of acidity. The wine is 100% barrel fermented and aged sur-lie.

Wild Horse Merlot 2006, Paso Robles -- The grapes for this Merlot are sourced from select vineyards in Paso Robles. It is a blend of 95% Merlot, 2% Malbec and 2% Cabernet Franc. Aged in French and Hungarian oak barrels this Merlot has aromas of cinnamon and red berries with flavors of baking spices, cobbler and subtle oak.


A Gardener's Delight

Flowers 2007 'Perennial Red' from Flowers Vineyard and Winery in Sonoma is a blend of 76% Pinot Noir, 13% Syrah, 10% Pinot Meunier and dash of Chardonnay. This full flavored wine has aromas of plum, strawberry, blackberry and raspberry with hints of coffee and chocolate. On the palate there are flavors of cranberry and cherry with well balanced acidity and tannins.

Flowers 2007 Chardonnay is a crisp wine with aromas of lemon, pear, apricot and wet stone minerality. This wine was aged for 10 months in oak.


For Your Hero

Two Hands Wines were listed in the Wine Spectator Top 100 for the last five years with two listings in the top 10.

Two Hands Yesterday's Hero 2007 from the Barossa Valley is a Grenache that is aged in oak and bottled shortly after malolactic fermentation. It has notes of cherry and strawberry and is pleasant on the palate with fine tannins and a clean finish. This wine has ageing potential.


For Dessert Lovers

2007 For Love or Money Barossa Valley Cane Cut Semillon from Two Hands Wines -- This Semillon is a deep gold color with a bouquet of fresh apricots, honey, lemon rind and tropical fruits and just a touch of baking spice. The luscious sweet fruits just rolls along the palate and the finish is sweet and a bit savory for just the right complexity. Soft cheeses and desserts are the perfect match for this wine.

The perfect ending to a perfect day.

Salute!

Winelady Cooks

Mushroom Bacon Appetizer

I just made these delicious mushroom bacon appetizers on the grill and everyone flipped over them. They were so easy to prepare and even easier to eat. They are just the right size appetizer to serve for a larger group also.

I didn't get a picture of these because everyone started eating them before I had a chance to plate them. I'll make them again and hopefully I'll be able to get a picture for the hounds start chowing down.

Ingredients:

24 medium fresh mushrooms
12 bacon strips (cut in half)
1 cup of your favorite bbq sauce
Metal or wood skewers (soak wood skewers in water for 20 minutes before use)

Directions:

1. Wrap each mushroom with a slice of bacon secure with a toothpick.

2. Place mushrooms onto skewers leaving about an inch at each end of skewer.

3. Brush mushrooms with bbq sauce and grill over medium heat for 10 - 15 minutes or until bacon is crisp and mushrooms are tender. Turn skewers and baste with bbq sauce every 3-5 minutes or as needed.

I hope you have a chance to try them.

P.S. Look for my Father's Day Wine Review Monday this week. Check my blog if you get a chance to view it Monday. I'll be away until Tuesday and I'll post it on FoodBuzz then.



Mangia!
Winelady Cooks

Wine Review Monday

Beautiful weather this weekend kept us busy outdoors. After all that activity we were happy to sit back and relax with great company and good food and wine. We had 3 great reds this weekend and a Rosé that was calling out to us.

Reds

2006 Masciarelli Estate Bottled Montepulciano d'Abruzzo is a very affordable wine that goes with almost everything. Friday night pizza was the perfect foil for this medium bodied red with medium acidity and soft tannins. It has a bit of earthiness with black cherry and plum aromas and blackberry and cherry flavors. We finished the wine with our grilled burgers on Saturday.

Marqués de Riscal 2004 Rioja Reserva has aromas of cherry, and flavors of juicy red cherries with a hint of spice. This is perfect for a nice rare grilled steak, grilled salmon, and also try with grilled lamb chops. This Rioja will age nicely and gain complexity with time in the cellar.

Francis Ford Coppola 2006 Rosso is another very affordable red wine. This red is a blend of 48% Zinfandel, 27% Syrah, and 25% Cabernet Sauvignon. It has rich layers of dark fruits, cloves with a bit of vanilla and mild oak. It has mild tannins which makes this a very food friendly wine that will pair with anything from grilled salmon to pepperoni pizza, and of course spaghetti and meatballs if the weather doesn't allow for grilling.

Rosé

Macari Vineyards 2007 Rosé is a very food friendly wine that is a blend of 85% Cabernet Franc and 15% Merlot. In the glass you get a sense of summer with the beautiful soft coral color and the aromas of watermelon, white cherries and plums. It is dry and fruity with a crisp finish that will be perfect for summer sipping and enjoying with your favorite salads and grilled seafood and chicken.

I hope you have a chance to try these wines, especially the Rosé during the summer months and enjoy them with your backyard barbecues and garden parties.


Salute!

Winelady Cooks