This is a recipe we adapted from The Purple Pig in Chicago. Easy and delicious! If beets are in season, go ahead and roast them and pickle them.
- 1 jar (16 oz.) whole pickled beets (we used Aunt Nellie’s from County Market)
- 4 oz. Goat Cheese (I stock up on these when Aldi has them. They can be frozen and pulled out to thaw anytime)
- Heavy cream
- Handful Pistachios shelled
- Salt and cracked pepper
Drain beets and let them dry on a paper towel. Whipped goat cheese with about 2 T cream until smooth. Add some salt and cracked pepper. Break pistachios into pieces with the flat side of a large knife. Toast them in a dry pan until they start to brown. Put beets in a bowl, add cheese then top with nuts.
Served with Van Ruiten Pinot Grigio.
This is another recipe adapted from a restaurant – Cafe Lurcat in Naples, Florida. It is only four ingredients but it was a crowd pleaser at the tasting!
- 4 med. Granny Smith apples
- A bit of lemon juice
- 4 ounces Manchego cheese
- 8 chives (enough for 4 tablespoons chopped)
- 1 tablespoon olive oil – the best you can find
- 2 pinches kosher salt
Cut the apples into matchsticks. We have a mandoline that makes this job a piece of cake. Toss into ice water with a bit of lemon juice so the apples don’t start turning brown. Cut the cheese into matchsticks. Thinly slice the chives. Toss all ingredients with 1 tablespoon olive oil and 2 pinches kosher salt. Serve immediately.
Served with Van Ruiten Sauvignon Blanc.
- medium yellow onion, chopped
- 1 rib of celery, chopped
- 1 carrot, chopped
- 2 Tbsp butter
- 1 butternut squash, peeled, seeds removed, chopped
- 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
- 3 cups chicken broth
- 1 cup water
- Pinches of nutmeg, cinnamon, cayenne, mild curry powder, salt and pepper
- Fresh sage
Cut squash in half, season with salt and pepper and roast in oven for about and hour until tender.
Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot. Add salt and spices to taste.
Take individual sage leaves and fry them in butter until crisp. Garnish with a dollop of sour cream and sage leaf.
Served with Van Ruiten Chardonnay.
- 15-20 wild caught South Carolina Shrimp – www.portroyalseafood.com
- 2 cloves finely chopped garlic
- 1/2 lemon, juiced
- 1/4 C fresh parsley, finely chopped
- 1/4 C Vermouth
- butter and olive oil
- salt and pepper to taste
Peel, devein and pat dry shrimp. Salt and pepper them. In saute pan, heat equal parts butter and olive oil until hot but no smoking. Toss in shrimp. Add garlic after about 30 seconds. Cook for one minute then flip shrimp. Cook 90 seconds more then remove shrimp to a bowl. In pan, add lemon juice, vermouth and parsley. Stir to combine and reduce slightly. Toss shrimp back in and stir to coat. Serve immediately over cooked noodles or toasted baguette slices.
Serve with Van Ruiten Pinot Noir.
Summer grilling comes in many flavors, from burgers to steaks to grilled shrimp kabobs. This unique pork dish is fun and simple and a bit sweet and spicy and it pairs well with both a crisp white wine and a bold red. Continue Reading