Chillin' and Grillin'

With the weather turning decidedly toward summer over the last few days, many of us are doing more grilling. Sometimes it's for flavor, and sometimes it's just to keep extra heat out of the house. Whatever your reasons for grilling, and whether you're gas or charcoal, our industry partners have some great ideas and pairings.

Grilled Salmon with Creole Mustard-Tarragon Sauce

Recipe courtesy Chateau Ste. Michelle.

8- 6oz salmon fillets
Olive oil
Salt and pepper, to taste
1 lemon
Creole mustard-tarragon sauce, recipe follows

INSTRUCTIONS:

Heat grill to medium-high.

Rub salmon with olive oil and season with salt and pepper. Place salmon on grill and cook about 2 minutes. Rotate 90 degrees to make cross hatch marks on the flesh and cook 2 more minutes. Turn fish over and cook 2-3 minutes; rotate 90° again and cook a few more minutes. Depending on the thickness of the fish, it may take more or less time. Transfer salmon to a serving platter and squeeze lemon juice over each piece. Drizzle with Creole Mustard-Tarragon Sauce sauce and serve.

Creole Mustard-Tarragon Sauce

INGREDIENTS:

2 Tbsp chopped shallots
1 cup dry white wine - Sauvignon Blanc or Chardonnay
¾ cup white wine vinegar
¼ cup heavy cream
4 Tbsp Creole mustard
8 oz unsalted butter, softened & cut into small pieces
2 Tbsp chopped fresh tarragon
1-2 Tbsp lemon juice
Salt and pepper, to taste

INSTRUCTIONS:

Place shallots, wine and vinegar in a heavy non-reactive saucepan; bring to a boil over medium-high heat. Cook until liquid is reduced to about ¼ cup. Add cream and return to a boil; cook until liquid is reduced by half and slightly thickened. Whisk in creole mustard. Remove from heat and whisk in butter a few pieces at a time, incorporating each piece before adding the next. If the sauce cools too much to fully incorporate the butter, place over low heat for a minute, but do not boil. Stir in tarragon, lemon juice and season to taste with salt and pepper.

Pair with Chateau Ste. Michelle Sauvignon Blanc or Pinot Gris

Blue Cheese Burger with Chive Aioli

Recipe courtesy St. Francis Winery & Vineyards

Ingredients:

1½ pounds ground beef
1 large red onion, peeled and sliced into ¼ inch rounds
2 tablespoons olive oil
2 tablespoons Balsamic vinegar
½ cup mayonnaise
1 bunch chives, sliced thin
1 clove garlic, finely minced
6 ounces blue cheese, crumbled
Salt and black pepper
Sliced tomatoes and baby spinach for garnish
4 Hamburger buns

Preparation:

Coat the sliced red onion with balsamic vinegar and olive oil. Sprinkle with salt and black pepper and marinate for about 1 hour.

Mix the chives, garlic and mayonnaise together and reserve for later use.

Preheat a grill or cast iron griddle pan over medium high heat.

Form the ground beef into 4 to 6-ounce patties about 5 inches in diameter.

Grill the onion slices on the preheated grill for 2-3 minutes per side or until well marked and just tender. Remove onions from the grill and reserve someplace warm.

Season both sides of the hamburger patties with salt and black pepper and lightly coat with olive oil. Place the patties on the preheated grill and cook about 3 minutes per side for medium or until desired temperature. When the burgers are nearly done, distribute the crumbled blue cheese evenly over the 4 patties so the cheese begins to melt. Remove the patties and reserve.

To assemble; spread a liberal amount of the chive aioli over the bottom piece of each bun and add the finished burgers. Garnish with grilled onions, tomatoes and baby spinach as desired.

Serve immediately, with St. Francis Old Vine Zinfandel.

Ommegang Summer Chicken with Orange Hennepin Glaze

Recipe courtesy of Brewery Ommegang

CHICKEN
1 large roasting chicken, cut up
1 cup Ommegang
¼ cup Dijon mustard
¼ cup olive oil
1 bunch of scallions, both white and green stems snipped
3 chopped garlic cloves
3 Tbsp. orange zest
1 tsp. crushed red pepper flakes a pinch of salt and pepper

MARINADE
1 cup orange marmalade
1 cup Hennepin
1 Tbsp brown sugar
1/8 tsp. Allspice

CHICKEN
Combine ingredients in a large bowl. Add chicken, marinate for 1 hour. Grill the chicken or roast it in a 425 degree oven.

MARINADE
Heat ingredients together and brush over grilled or roasted chicken. Serve with Cranberry Almond Rice.

Serves 4 to 6

Provide by Elena’s Sweet Indulgence, Oneonta, NY. Enjoy with Ommegang Hennepin.

Pineapple Bourbon Pork Tenderloin

Recipe courtesy of Evan Williams Bourbon.

Ingredients:
1 1/2 to 2 lbs. pork tenderloin
1/2 cup Evan Williams Bourbon
1/4 cup Worcestershire sauce
1/4 cup soy sauce
3 cloves garlic, minced
1 pineapple, peeled and cored
1 cup Evan Williams Bourbon
1 cup water
1/4 cup soy sauce
1 cup sugar

Instructions:
Place pork tenderloin in plastic bag with blended marinade ingredients and set in refrigerator to marinate overnight. Cut pineapple into 1/2 inch pieces and mix with remaining ingredients in heavy saucepan. Bring mixture to a boil, then simmer uncovered for about 40 minutes or until sauce reaches a marmalade consistency. Remove pork from marinade and grill over hot coals for about 20 minutes. Slice pork and spoon sauce over the top.

Fireball BBQ Chicken

Sweet mustard chicken with a hint of cinnamon and whisky. Courtesy of Fireball Whisky.

12 chicken thighs
4 tablespoons yellow mustard
4 tablespoons brown sugar
4 teaspoons Worcestershire sauce
4 teaspoons Fireball Whisky (for the rub)
1/8 cup Fireball Whisky (for the sauce)
12 oz of your favorite BBQ sauce
Your favorite BBQ Rub

In a bowl mix the mustard, brown sugar, Worcestershire sauce and 4 teaspoons of Fireball Whisky. Partially remove skin and fully coat chicken with 1/3 of the mixture and sprinkle on your rub. Put skin back on and coat with the rest of the mustard mixture and more rub. Grill chicken until done. In a separate pan, mix BBQ sauce and 1/8 cup Fireball Whisky on low heat until sauce is well mixed and warm. Use this as a dipping sauce or coat chicken with sauce.

The Jersey Cocktail?

Yes, the Jersey Cocktail is a thing. Between the football playoffs, TV awards show and just being locked in the house due to the weather, this is a great time to experiment with cocktails. David Rudd, Floor Manager at Woodbridge and resident Mixologist, gives us a few ideas.

The Jersey Cocktail

William T. Boothby’s 1891 book, Cocktail Boothby’s American Bar-Tender, suggests this cocktail as a bitters, sugar and cider drink that is flavored with Applejack™ – the apple brand-based spirit that was hugely popular in the mid-Atlantic during the Colonial period.  In 1780 Laird & Co. started distilling this signature spirit in Scobeyville, NJ, where they still produce today.  Build this in a double old fashioned glass filled with cracked ice: 1 oz Applejack™, ¼ oz simple syrup, 2 dashes Fee Brothers Whiskey Barrel-Aged Bitters and Doc’s Hard Cider™ and garnish with a lemon twist.

The Seelbach Cocktail

I stayed at the Seelbach when I went to Louisville this past September, and I remember loving this cocktail. I had to look up the exact recipe, but this is a classic worth committing to memory.  I make it at home whenever I want to feel extra fancy.  In a mixing glass with ice, combine 1 oz of pre-prohibition bourbon (like Old Forrester™), ½ oz Cointreau™, 7 dashes Angostura™ bitters, 7 dashes Peychaud’s™ bitters and stir until well chilled. Strain into a chilled cocktail glass and top with chilled sparkling wine. Garnish with an orange twist.

The Pegu Club Cocktail

This popular cocktail has traveled the world and, according to Harry Craddock in The Savoy Cocktail Book (1930), it is one of the favorites of the infamous late Pegu Club in Burma.  The beauty here is in its simplicity.  Combine in an iced cocktail shaker 2oz. London Dry Gin (I like Bombay Sapphire™), ¾ oz orange curaçao, ½ oz fresh lime juice, 1 dash Angostura™ bitters, and 1 dash orange bitters and shake until well chilled.  Strain into a chilled cocktail glass and garnish with a lime twist.

                        Japanese Cocktail

This cocktail is included in the seminal manual by Jerry Thomas, How to Mix Drinks, and is likely the only of the thirteen cocktails written there that is truly a Jerry Thomas original. While there is nothing specifically Japanese about the ingredients, it was created to commemorate a visiting group of Japanese delegates in 1860. From all accounts, everyone enjoyed it. Combine 2 oz of Cognac (I like Remy Martin 1738™), ½ oz of orgeat and 3 dashes of Angostura bitters™ in a mixing glass with ice and stir. Stir until well chilled and strain into a chilled cocktail glass. Garnish with a lemon twist.

The Snowball

Adult snowcone, anyone? Get out your blender or food processor and grind up a bunch of ice. You want it to turn into snow. Use an ice cream scoop and form the pulverized ice into a ball shape and place it into a martini glass or cocktail glass. Meanwhile, in an iced cocktail shaker, combine 1 oz. RumpleMinze™, 1 oz Boulaine white crème de cocoa, and 2 ½ oz half and half and shake until well chilled. Strain the contents over your snowball. For a finishing touch, use a hammer to smash a candy cane inside a plastic sandwich bag to garnish over the top.

Now Try This

Last week, we thoroughly explored your adult beverage options for Thanksgiving. If you missed it, here are links to each topic:

Cocktails
Red Wine
White Wine
Beer

If you prefer, simply click here and scroll down to find the options that interest you.

Today, Woodbridge Floor Manager David Rudd offers a few additional cocktail recipes, just in time for the holidays.

Old Fashioneds for a Group

Lots of classic cocktails can be mixed up ahead of time.  When you’re catering to a group, you won’t have to make each drink individually.  Use a funnel to empty a 750ML bottle of bourbon, like Marker’s Mark™, into a one liter bottle.  Add 1 ounce of simple syrup and 12 dashes of Angostura™ bitters.  Lastly add 4 ounces of water – this mimics the ice that would melt in each cocktail if you were to make them individually.  You can chill the bottle or pour it over ice…no need to stir!  Garnish with a lemon peel.  Enjoy!

Vesper

James Bond ordered this in Casino Royale, although I think he ordered it wrong.  In my version, the proportion of gin to vodka should be 1 part gin to 3 parts vodka, with ½ measure of Lillet Blanc.  Stirred – not shaken, served in a champagne flute and garnished with the slighted twist of lemon.  In this version, the gin offers a hint of herbacity – it doesn’t hold the martini hostage…let the Lillet speak, shall we?

Añejo Alexander

This is an exotic twist on a classic – the Brandy Alexander – but this time, made with tequila. Try this at a holiday soiree this year. 1 ½ oz of Patron™ Añejo, 1 oz of Patron™ XO Café, 1 oz of whole milk together in an iced cocktail shaker.  Shake it up for a 12 counts and strain into a chilled cocktail glass.  Garnish with grated nutmeg.  This is sweet and creamy and slightly spicy…you will order another one.

Spiced Pear Sangria

I recently served this one at a party at my house and it was a huge hit. And it couldn’t be easier. In a pitcher, combine one Asian pear sliced very, very thinly, one 750ML bottle of Gazela Vinho Verde, ½ bottle of the Pear William™ by Marie Brizzard™ and 1 liter of club soda.  Float 5 star anise pods and 5 sprigs of rosemary in the pitcher.  Let it mellow in the refrigerator for about an hour.  Pour over a little ice and serve with one of the slices of pear.  Notice how the pear absorbs some of the effervescence!  Fizzy Pear!

Football Mixology

Football season is here, even if we have plenty of summer left. But alongside the Pumpkin and Oktoberfest beers, your football spread (at home or tailgating) gets better with Joe Canal's. Try these recipes in the pre-season, so they'll be perfect once the games count!

Sherry Cobbler

An old-school choice that's still delicious..

1/4 oz Simple syrup (buy pre-made, or one part sugar, one part water)
3 oz Lustau Dry amontillado sherry
2 Orange half-wheel (1 for the drink, 1 for garnish)

Add all the ingredients to a cocktail shaker and fill with ice. Shake brutally (this will muddle the orange) and strain into a highball glass filled with fresh ice. Pierce another orange wheel with a straw and insert both into the drink. (Note: If using a sweeter sherry, use less sugar in the simple syrup.)

Vodka Grape Sparkler

A Bobby Flay recipe.

2 pounds fresh red seedless grapes, plus 1 cup sliced
1/2 cup clover honey
1/2 cup fresh lemon juice
3/4 cup Tito's vodka, very cold
1 bottle Domaine Ste. Michelle Brut Rose sparkling wine, very cold

Blend the whole grapes, honey and lemon juice in a blender until smooth. Blend in batches, if necessary. Drain the grape mixture into a pitcher. Add the vodka and sliced grapes. Cover the pitcher and refrigerate until cold, at least 1 hour.

Add the rose to the mixture just before serving and serve in red wine goblets.

Passing Game Punch

1 1/2 cups Tequila Avión Silver
6 cups pineapple juice
1/2 cup orange juice
1 to 2 cups fresh fruit, sliced
1/4 cup fresh lime juice
1/2 cup agave nectar

Combine all ingredients in a large pitcher with ice and stir well. Serve in a tumbler with ice. Garnish with a pineapple wedge.

Grilling Season

Since there's still plenty of outdoor season left, we wanted to share more grilling recipes. And the first will tie into the release of the new vintage of Silver Oak Napa Cabernet Sauvignon.

Vine Grilled Hanger Steak with Polenta Fries & Garden Greens

Courtesy Silver Oak.

Of course, you can substitute anything easier for the Polenta Fries. We also suggest grilling this over old grape vines.

Steak
3 pounds hanger or flank steak
½ cup Herb-Dijon Marinade (see recipe immediately below)

Herb-Dijon Marinade
Makes 2 cups
1 cup olive oil
½ cup parsley leaves with stems, chopped
¼ cup thyme leaves, chopped
½ cup shallots, chopped
¼ cup Dijon mustard
1 teaspoon salt
1 tablespoon lemon juice

Place ½ cup of the olive oil and the rest of the ingredients into a blender or food processor and pulse for 30 seconds.
   
Add the remaining ½ cup of olive oil and pulse an additional 30 seconds. Do not let the blender run at full speed for more than a second or two because the high speed of the spinning blades will cause the olive oil to turn bitter.
   
The marinade will last up to a week in the refrigerator or up to 3 months in the freezer. When you refrigerate the marinade, you will notice that the olive oil solidifies. Be sure to gently warm the marinade for 10 seconds in your microwave and stir very well to reconstitute when using.

Polenta Fries
3 tablespoons olive oil
3 cups chicken broth
2 teaspoons salt
1 cup cornmeal
2 cups canola oil
1 cup rice flour

Garden Greens
4 ounces baby mixed lettuces
1 ounce extra virgin olive oil
½ ounce aged balsamic vinegar
½ cup Parmigiano-Reggiano shavings
Sea salt
Black pepper
1 cup Salsa Verde (see recipe below)

Salsa Verde
Makes 3 cups
3 garlic cloves, smashed
4 tablespoons olive oil
1 cup shallots, sliced
2 anchovies, smashed (optional)
2 bunches fresh Italian parsley leaves, stems removed
½ cup capers, chopped
2 cups olive oil
1 tablespoon salt
1 teaspoon black pepper
Fresh lemon juice

Sauté the garlic in a small pan over medium heat with 4 tablespoons of olive oil, stirring constantly and cooking just to the point when the garlic turns golden brown. Add the shallots and cook until translucent. Add the anchovies and cook until they dissolve into the oil. Remove mixture to a plate and chill in the refrigerator.
   
Bring a pot of salted water to a boil. Add the parsley leaves and boil for 1 minute. Strain and cool in a bowl of ice water. Strain the parsley from the ice water and squeeze dry.
  
Place the parsley, cooled garlic-shallot-anchovy mixture and capers into a blender. With the blender on high, slowly drizzle in the 2 cups of olive oil. When all of the oil has been added, let the blender run for 3 minutes to purée the ingredients.
   
Salsa verde can be stored in the refrigerator for up to 4 days or frozen for up to a month. Just before serving mix salsa verde with lemon juice to brighten the flavor.

Marinate the Steak

Place the hanger steak in the herb marinade and let soak for at least 3 hours, or up to a day.

Make Polenta

Brush a 9″ x 9″ casserole dish with olive oil, making sure to coat the entire bottom and sides of the dish.

In a sauce pot bring the chicken broth to a boil. Add the salt and slowly sprinkle in the cornmeal while whisking constantly. Continue to whisk until the liquid returns to a simmer.
  
Remove from the heat and immediately pour all of the polenta into the oiled casserole dish. Working quickly with a rubber spatula, spread the polenta evenly over the entire dish to make level. Place in the refrigerator for 4 hours, or until fully chilled and firm.

Heat the canola oil in a deep-sided sauté pan to 375°F. Invert the casserole dish with the polenta onto a cutting board, using a rubber spatula to loosen the edges if they stick. Cut the polenta into 3″ x ½″ x ½″ fries, and coat each fry with rice flour.
   
Fry the polenta fries in the canola oil until golden brown and let drain on a wire rack.

Make the Salad

Toss the baby lettuces with olive oil, balsamic, Parmigiano-Reggiano shavings, sea salt, and black pepper.

Grill the Steak

Light your grill and grill the hanger steak to desired temperature. Let rest for 10 minutes before slicing.
   
To serve, spread the Salsa Verde onto each plate, place 2-3 polenta fries on top along with slices of hanger steak and the salad. Bon Appetito!

Shrimp Skewers with Orange Chardonnay Mojo Glaze

Courtesy of Mirassou. And fewer moving parts than the previous recipe.

Prep time: 15 minutes.
Cook time: About 10 minutes.

Orange Chardonnay Mojo Glaze:

1/3 cup fresh orange juice
1/4 cup Mirassou Chardonnay
1 tablespoon finely chopped jalapeno
2 teaspoons finely minced garlic
Juice of 1 lemon
Juice of 1 lime
3 tablespoons chopped fresh cilantro
Salt and pepper to taste

Shrimp:

16 large shrimp, peeled and deveined
8 short bamboo skewers, soaked in water for 1 hour
2 tablespoons olive oil
1 teaspoon finely chopped garlic

Place first 6 ingredients in a small pan; cook over medium heat until reduced by half. Let cool slightly then stir in cilantro; season to taste with salt and pepper. Thread 2 shrimp onto each skewer. Stir together oil and garlic in a small bowl; brush over both sides of shrimp and season with salt and pepper. Cook for about 2 minutes on each side on a grill, in a hot grill pan or under the broiler. Drizzle with Orange Chardonnay Mojo Glaze.

Makes 4 appetizer servings.

What's For Dinner? Find Out Here!

At our house, we're always looking for simple, tasty new recipes to try. And we also want to pair them with something we carry. Fortunately, our industry partners offer us a lifeline, and we'll share some today.

The Monti Francis

Courtesy of St. Francis Winery, this is a simple and fruity sandwich to satisfy any palette.

Ingredients:
2 slices flat bread
2 tsp cream cheese
4 spinach leaves
2 strips bacon
2 slices grilled peaches
2 slices cheddar
1 egg, beaten
2 Tbs butter, for sauteing

Preparation:

Heat butter on med in skillet. Spread cream cheese inside each slice of bread. Assemble with ingredients then dip into egg. Place in skillet and saute until brown, flip.

Pair with St. Francis Sonoma Chardonnay, only $11.09 in the Bottle Club®.

Boston Lager Potato Salad

Perfect for when you need to bring something to a neighborhood cookout.Courtesy of Samuel Adams Boston Lager.

Ingredients:
36 ounces (4 1/2 cups) Samuel Adams Boston Lager
1 ½ pounds Yukon gold potatoes
1/4 cup diced red bell pepper
1/4 cup diced celery
2 tablespoons chopped scallion, white and light green parts 
2 tablespoons diced red onion
2 tablespoons Dijon mustard
1 teaspoon drained capers

In a large pot, bring the lager to a boil over high heat. Immediately reduce the heat to medium so that the beer simmers. Add the whole potatoes, let the beer return to a simmer, and cook for 20 to 22 minutes or until fork tender. Drain and set aside to cool for about 10 minutes or until cool enough to handle, but still hot.

Peel the cooked potatoes and cut into 1-inch-thick cubes. Transfer the potatoes to a mixing bowl. Add the peppers, celery, scallions, onions, mustard and capers and toss to mix. Let the potato salad rest for about 15 minutes for the flavors to develop and then serve while still warm. Serves 6.

Blueberry Bourbon Cream Cheese Pie

Courtesy of Maker's Mark®, this dessert is perfect for hot summer days, and might just be the second best use of bourbon. (The best use is, of course, to drink it.) The sweet blueberries are perfectly paired with the slightly salty cream cheese, and the bourbon laces it all together in every sweet, summery bite.

Prep Time: 2 hours
Cook Time: 2-1/2 hours
Level: Easy

Ingredients:
4 tablespoons Maker's Mark® Bourbon
4 cups fresh blueberries
3/4 cup sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
1/2 cup cream cheese, at room temperature
1 pre-baked pie shell

1. Mash 2 cups of the blueberries with the sugar, cornstarch, lemon juice and 2 tablespoons of Maker's Mark® Bourbon. Place the berry mixture in a medium pan and place it over medium heat.
2. Bring the filling to a boil, stirring, and boil it until it is thickened and clear, about 3 minutes. Let the filling cool to room temperature.
3. Beat together the cream cheese and the remaining 2 tablespoons bourbon. Spread the cream cheese over the bottom of the pie crust.
4. Stir the remaining blueberries into the cooled berry filling. Spread the berry filling over the cream cheese layer. Chill the pie at least 2 hours, or until it is cold. Serve with lightly whipped cream.

*Note: Pre-bake the pie shell according to package directions at least two hours beforehand to allow time to cool.

Weekend Preparations

Since summer weekends are so often spent outside, sometimes visiting friends or family, we thought a couple of easy recipes would be just right. So whether you need something to take with, or if you're just hanging at home, we've got you covered. And because we're like that, dessert comes first.

Liquid Bliss Peanut Butter Cheesecake Cupcakes

Certain beers just beg to be used in baking, and Terrapin's Liquid Bliss is definitely one of those beers! There are a lot of pieces to this recipe, but it's absolutely worth it.

Ingredients

Chocolate Porter Cake

¾ c. Terrapin Liquid Bliss
1 T instant coffee dissolved in ¼ c. warm water
2 sticks unsalted butter
¾ c. unsweetened cocoa powder
2 c. all purpose flour
2 c. sugar
1 ½ t. baking soda
¾ t. salt
2 eggs
2 T. vanilla extract
½ c. plus 2T sour cream

Peanut Butter Cheesecake

1 lb cream cheese, softened
¾ c. firmly packed light brown sugar
½ c. peanut butter (creamy)
1 ½ T vanilla
2 room temperature eggs

Chocolate Ganache Buttercream

1 c. heavy whipping cream
1 ½ c. dark chocolate (bittersweet) chips
1 t. vanilla
2-3 sticks butter (depends on how much you want. I used two) cut into pieces, softened
1-2 c. powdered sugar
crushed pretzels
chopped peanuts

Instructions

1. preheat oven to 350 degrees and line 35 muffin tins with paper liners

Chocolate Porter Cake

a. In a medium saucepan over medium heat, bring porter, coffee mixture and butter to a simmer. Add cocoa powder and whisk until mixture is smooth. Cool.
b. In a large bowl, whisk together flour, sugar, baking soda and salt. Beat eggs, vanilla and sour cream just until blended.
c. Add stout-chocolate mixture to the egg mixture and beat until just combined. Make sure the mixture is cool so that it doesn’t cook the eggs. Gradually add flour mixture and beat on low.

For the Peanut Butter Cheesecake

a. Beat the cream cheese in an electric mixer until smooth. Add the brown sugar, peanut butter, heavy whipping cream and vanilla and beat until combined. Add the eggs, one at a time, beating just until combined.
b. Put 2 T. peanut butter cheesecake in the bottom of cupcake liners. Top with 2 T. of the chocolate stout cake. Bake for 20 minute or until a toothpick inserted in the middle comes out clean.

For the Whipped Chocolate Ganache Buttercream

a. Place the chocolate chips in the mixer bowl. Bring the heavy whipping cream to a boil over medium heat. Pour over the chocolate chips and let set for one minute and stir until chocolate is melted. Add vanilla and stir. Beat the chocolate mixture on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened and slightly whipped, about 2 minutes. Add 1-2 cups of powdered sugar to taste. Take note that the frosting will not be sugary sweet. It will taste more like a bittersweet chocolate pudding. It will also not be a stiff like a traditional frosting, but it will creamier.
b. Frost each cupcake and top with crushed pretzels and chopped peanuts. Refrigerate overnight and let set out at least 5 minutes before eating.

Filet Mignon with Blackberry Wine Reduction

A main course a little closer to home, courtesy of Tomasello Winery.

Perfect with Garlic Mashed Potatoes
Serves 2

Ingredients
10 ozs. - Tomasello Blackberry Wine
2 - 8 oz. center-cut filet mignons, trimmed and skinned
1 white onion, medium-sized, julienned
2 Tbs. extra virgin olive oil
salt and fresh ground pepper to taste

Rinse filets in cool water and pat dry with a clean paper towel. Season filets on both sides with salt and pepper and set aside on plate.

Julienne the onions and set aside. Set oven to low heat – approximately 170 degrees Fahrenheit. Heat skillet to medium high temperature using 1 tbs. of olive oil. Sear filets on both sides to your liking.

Set in oven-proof plate and place in oven to keep warm.

Using the same pan, sauté the julienned onion adding remaining olive oil, caramelizing them to a golden brown. De-glaze onions in pan with 10 ozs. Tomasello Blackberry Wine.

Cuvée M Fruit Bowl

Like the dessert recipe above, this has a lot of parts, but it's perfect for entertaining. This features Mumm Cuvée M sparkling wine, which is slightly off-dry.

1/3 C. white sugar
1/3 C. brown sugar
1/3 C. water
1 10-lb. ripe watermelon
3 apples, cored and sliced into wedges
2 peaches, pit removed and sliced into wedges
2 kiwi fruit peeled, halved and thinly sliced
2 C. green grapes, stemmed
¼ C. freshly squeezed lemon juice
¼ C. freshly squeezed lime juice
1 C. (1/2 pint) blueberries
3 C. strawberries, hulled and halved
1 C. raspberries or blackberries
½ bottle Mumm Napa Cuvee M

Mix sugars and water in a small saucepan and bring to a boil; lower to simmer and cook for 5 minutes.  Remove from heat to cool, and set aside.

To prepare watermelon bowl, measure one third down on sides and cut top third off, using a large knife.  Retain.  Scoop out the flesh of the melon with a melon baller, and set aside in a large glass bowl.  Serrate the cut edge of the melon, cover with plastic wrap and place in refrigerator.

In a large bowl combine the apples, peaches and kiwi with the lemon and lime juices, mixing gently to avoid bruising.  Add the watermelon balls, the rest of the fruit and the sugar syrup.  Toss gently and refrigerate, covered.

When ready to serve, place all fruit in the watermelon bowl and pour half a bottle of Cuvee M over the fruit.  Note: To prevent the bowl from tipping, and to maintain the cool temperature, place in a larger receptacle with ice.

Grilled Jamaican Jerk Chicken

Courtesy of Rombauer Chardonnay, this is a perfect grilling treat.

Combine in a food processor or blender and puree:
-1⁄3 cup fresh lime juice
-Up to 10 habanero or Scotch bonnet peppers (three is fine for most everyone, six is not, eight is probably too many)
-2 tablespoons distilled white vinegar
-(2 tablespoons fresh orange juice)
-3 scallions, coarsely chopped
-2 tablespoons dried basil
-2 tablespoons dried thyme
-2 tablespoons yellow mustard seeds (highly recommended) or 1 tablespoon dry mustard
-2 teaspoons ground allspice
-1 teaspoon ground cloves
-1 teaspoon salt
-1 teaspoon black pepper
The mixture should have the consistency of thick tomato sauce. If necessary, thin with additional:
-(Lime juice, vinegar, or orange juice)

Brush the jerk mixture over:
-8 whole chicken legs or 8 bone-in chicken breast halves
You can slap it on the grill right then and there, or refrigerate and let marinate in a bowl or plastic bag for 1 hour or more (preferably three, ideally twelve). The flavor payoff is worth planning ahead.

To grill, lightly oil the grill rack and prepare a medium-hot charcoal fire. Spread the hot coals on one side of the grill. Arrange the chicken pieces skin side down on the side of the grill away from the coals. Cover the grill and cook for 20 minutes. Turn the chicken and cook 15 to 20 minutes more.

Summer Cookin'

With grilling season here, we consulted our industry partners for some recipes. Our industry does have some delicious research projects, and we like to share the results.

Grilled Tuscan Rib Steak with Heirloom Tomato, Gorgonzola & Arugula Salad

Recipe and image courtesy of Chateau Ste. Michelle

The steak:

2 12-oz. boneless rib steaks about 1 inch thick
1½ tsp. dry thyme
1 tsp. dry oregano
2 tsp. smoked paprika
¼ tsp. cayenne pepper
1 tsp. coarse ground black pepper
1 tsp. brown sugar
2 tsp. salt
olive oil
Instructions:

Mix the spices together in a small bowl. Rub the steaks lightly with olive oil and sprinkle both sides with the spice rub. Preheat the grill to medium high heat. Place the steaks on the grill and cook about 5-7 minutes per side, depending on how well done you like your steak. Let the steak rest for at least 15 minutes, the slice across grain into thick slices. Put on the serving plate and top with the salad to serve.

The salad:

3 large Heirloom tomatoes, assorted colors
½ c. crumbled gorgonzola
¼ medium red onions, thinly julienned
1 clove garlic, minced
2 c. arugula leaves
3 Tbs. Extra Virgin Olive Oil
2 Tbs. Balsamic Vinegar
Kosher salt and freshly ground black pepper
Instructions:

Wash and core the tomatoes, then cut into thin wedges. Put the tomatoes, onions and garlic in a small bowl. Add the olive oil and vinegar, toss gently to coat well.Season with salt and pepper, let marinate for about 30 minutes. Just before serving, add the gorgonzola and arugula and mix gently to just to combine.

Serve with Chateau Ste. Michelle Indian Wells Cabernet Sauvignon

Blue Cheese Burger with Chive Aioli

Recipe and image courtesy of St. Francis Winery

It seems like everyone has their own favorite burger recipe. If you haven't yet sampled a recipe from Sonoma's St. Francis Winery, you are missing something special.

Ingredients:

1½ pounds ground beef
1 large red onion, peeled and sliced into ¼ inch rounds
2 tablespoons olive oil
2 tablespoons Balsamic vinegar
½ cup mayonnaise
1 bunch chives, sliced thin
1 clove garlic, finely minced
6 ounces blue cheese, crumbled
Salt and black pepper
Sliced tomatoes and baby spinach for garnish
4 Hamburger buns

Preparation:

Coat the sliced red onion with balsamic vinegar and olive oil. Sprinkle with salt and black pepper and marinate for about 1 hour.

Mix the chives, garlic and mayonnaise together and reserve for later use.

Preheat a grill or cast iron griddle pan over medium high heat.

Form the ground beef into 4 to 6-ounce patties about 5 inches in diameter.

Grill the onion slices on the preheated grill for 2-3 minutes per side or until well marked and just tender. Remove onions from the grill and reserve someplace warm.

Season both sides of the hamburger patties with salt and black pepper and lightly coat with olive oil. Place the patties on the preheated grill and cook about 3 minutes per side for medium or until desired temperature. When the burgers are nearly done, distribute the crumbled blue cheese evenly over the 4 patties so the cheese begins to melt. Remove the patties and reserve.

To assemble; spread a liberal amount of the chive aioli over the bottom piece of each bun and add the finished burgers. Garnish with grilled onions, tomatoes and baby spinach as desired.

Serve immediately.

Pair with either the St. Francis Sonoma Merlot or the St. Francis Old Vine Zinfandel.

Grilled Shrimp with Balsamic Aioli

Recipe courtesy of Allagash Brewing Company

Ingredients

6 shrimp, peeled and deveined
6 leaves of radicchio, blanched and chilled
6 thin sliced pancetta
4 oz olive oil
½ tb balsamic vinegar
1 egg yolk
1 clove garlic smashed with knife
½ lemon
1 tb chopped herbs- chive, rosemary, basil, parsley, any or all
½ tsp mustard

Method:

Pre heat grill to high for 15 minutes
Season shrimp with ½ herbs, 1 tb olive oil, salt and pepper
Next, wrap shrimp with radicchio and then wrap in pancetta
Set in fridge until ready to grill

Balsamic aioli

Wisk egg yolk, mustard, herbs, vinegar together
Add olive oil very slowly, drop by drop to start and whisking all the time until it's emulsified together
Add remaining garlic, salt, pepper and 3 drops hot sauce

Brush shrimp with olive oil and season again with pepper only
Place on grill and turn down heat to med/high and turn with tongs as Pancetta crisps and renders
Place on a platter with mixed greens and lemon
Spoon sauce over shrimp and serve

Enjoy with Allagash White or Allagash Saison

Maker's Mark® Cupcakes with Cinnamon Cream Cheese Frosting

Recipe and image courtesy of Maker's Mark

We can't have a nice weekend dinner without some dessert, right? Fortunately, bourbon lends itself very nicely to a variety of desserts.

Prep Time: 20 minutes
Cook Time: 1 hour
Level: Easy
Makes 12 cupcakes

The Maker's Mark® Cupcakes

1/4 cup Maker's Mark Bourbon®
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 tablespoons unsalted butter, room temperature
1 cup brown sugar
3 large eggs
1/2 cup molasses
1/4 cup whole milk

Preheat the oven to 350°F and line a cupcake tin with cupcake liners. Sift all dry ingredients together: flour, baking powder, salt, baking soda, cinnamon and nutmeg. Put aside for later use.
Cream the butter and brown sugar. Beat until light and fluffy.
Add the eggs one at a time, scraping down the bowl after each addition and beating well.
Add the molasses and mix well.
Alternate adding the dry ingredients and milk to the batter.
Add the Maker's Mark® Bourbon, stirring well with a spoon/spatula. The batter will look thin and slightly broken. Fill the cupcake liners almost to the top and bake in the oven for 30-35 minutes, until a toothpick comes out cleanly when tested.
Allow the cupcakes to cool completely, about 20 minutes, before frosting.

Cinnamon Cream Cheese Frosting
Makes 2 cups

1-1/2 cups cream cheese (12 ounces), softened to room temperature
6 tablespoons unsalted butter, softened to room temperature
2 cups powdered sugar, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

In a large bowl or stand mixer, beat the softened cream cheese well, using a wooden spoon or paddle attachment.
Add the softened butter. Continue to beat until well mixed in with the cream cheese.
Add the powdered sugar, cinnamon and salt. Beat until well incorporated. Refrigerate until needed and allow to soften at room temperature before using.

May Days

The first week of May has two classic holidays competing for your attention: The Kentucky Derby (always the first Saturday in May) and Cinco de Mayo. We'll help you properly prepare for those very festive occasions.

The Kentucky Derby

Before we get to the featured cocktails, two words about Kentucky cuisine: Hot Brown. Being from around here, I'd never heard of the Hot Brown until our visit to the Buffalo Trace distillery last year. There, our lunch was a Hot Brown. It's a now-classic sandwich (with many derivatives) invented at the Brown Hotel in Louisville, home of the Kentucky Derby. So if you're feeling like you need a little something extra Southern for your Derby party, try this recipe from the Brown Hotel:

Ingredients (this makes 2 sandwiches)
-1 1/2 tablespoons salted butter
-1 1/2 tablespoons all-purpose flour
-1 1/2 cups heavy cream 
-1/4 cup Pecorino Romano cheese, plus extra for garnish
-Pinch of ground nutmeg
-Salt and pepper
-14 oz. sliced roasted turkey breast, slice thick
-4 slices of Texas toast (crusts trimmed)
-4 slices of bacon
-2 Roma tomatoes, sliced in half
-Paprika
-Parsley

In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz. turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with paprika and parsley and serve immediately.

The cocktail associated with the Kentucky Derby is, of course, the Mint Julep. And since Woodford Reserve is the Official Bourbon of the Derby (fewer than a dozen of the 2014 edition Derby bottles of Woodford Reserve remain, total, for both stores), we'll make our Mint Julep with Woodford.

-2 cups sugar
-2 cups water
-Sprigs of fresh mint
-Crushed ice
-Woodford Reserve Bourbon
-Silver Julep Cups (Collins glass is an alternative)

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Woodford Reserve. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

Cinco de Mayo

While you can find all of the Corona, Modello and Dos Equis that you might want at Joe Canal's, why not celebrate with a Margarita as well. This recipe is per drink; increase the quantities for a punch bowl.

Ingredients
1 oz. Familia Camarena Reposado Tequila
2 oz. Freshly squeezed lime juice
½ oz. Triple Sec
½ Cup ice (or more)
Salt
Lime wedge

How to Prepare
Rub the rim of a chilled margarita glass with the lime and dip into salt to coat it. In a cocktail shaker, combine Familia Camarena Reposado Tequila and orange liquor lime juice and ice. Shake vigorously and strain drink into the garnished glass filled with ice.

With these two special dates, the first weekend of May is sure to be very busy at Joe canal's in Lawrenceville and Woodbridge. We suggest you shop early for the best service and selection.

Dinner Time

Since we're faced with maybe a little rain over the weekend, we wanted to highlight some recipes from our partner wineries. A nice, home-made meal with a good bottle of wine sounds about right to us.

Beef Stew with Vietti Barbera d'Alba

3 pounds lean stewing beef, cut into large cubes
1/4 teaspoon nutmeg
1/4 teaspoon thyme
2 bay leaves
1 clove garlic, sliced
2 cups Vietti Barbera d'Alba
1/4 teaspoon salt
1/8 teaspoon black pepper
1 onion, diced
1 tablespoon lard (you can substitute an equal amount of vegetable shortening or butter)
1/2 cup water

Combine all ingredients except onion, garlic, lard and water and marinate 4 hours or, if possible, overnight. When ready to cook, brown the onion and garlic in a tablespoon of lard in a stewing pot. Add the marinated meat, setting aside the marinade, and left it brown slowly and thoroughly. Strain the marinade and add it to the stewing meat. Then add the water, cover and cook for about an hour or until the meat can be pierced easily with a fork. Serves 4 to 6. And have another bottle of Vietti Barbera d'Alba on hand.

Cheese and Mushroom Empanadas

Whenever our team members have had the opportunity to travel to Argentina, the food item that is universally raved about is the simple Empanada. Courtesy of Casa Lapostolle, we recommend this recipe. Feel free to experiment with other fillings.

INGREDIENTS
Dough
(You can substitute a good quality store-bought pastry dough)
3 1/2 ounces vegetable shortening
1 1/2 teaspoons kosher salt
2/3 cup warm water
3 cups flour, plus extra for rolling out dough

Filling
2 tablespoons extra virgin olive oil
1 1/3 cups onion, minced
12 ounces button mushrooms, stems removed and caps minced
3 tablespoons dry white wine
Salt and fresh black pepper, to taste
Empanada dough (see above)
6 ounces Gouda cheese, shredded
1 egg, lightly beaten with 1 tablespoon water
Vegetable oil for deep-frying

Prepare the Dough

Heat the shortening in a small saucepan over low heat. When it begins to melt, immediately add the salt and warm water. Remove from the heat, and place the flour in a food processor. While the machine is running, pour half of the liquid through the feed tube. Stop the machine, turn it to pulse, and slowly add the remaining liquid, scraping down the sides if necessary. Turn dough out onto a lightly fl oured surface and knead briefly until smooth. Form into a disk, wrap in plastic, and refrigerate until cool, at least 30 minutes.

Final Preparation

Heat oil in a 12-inch skillet.

Add the onion and sauté on medium heat until soft. Add mushrooms and sauté until ingredients start to brown. Add the wine and cook until the liquid evaporates. Remove from heat and season with salt and pepper.

Lightly flour a surface and roll dough out as thin as possible. Cut 3-inch circles out of the dough, saving the scraps, which can be re-rolled only one time. Place a small pinch of cheese on one half of each circle and top with about 1/2 tablespoon of the mushroom mixture, leaving a 1/2-inch border around the lling. Brush egg wash around the edges and fold the dough over to make a half-circle. Tightly crimp edges by folding them over or using the tines of a fork.

Heat vegetable oil in a 2-inch deep fryer, sauté pan, or wok. When the oil reaches 375 degrees, slowly drop in empanadas, six at a time. Cook a few minutes on each side, until lightly browned. Drain on paper towels and allow to cool brie fly before serving.

Serve with Casa Lapostolle Sauvignon Blanc. This is totally worth the effort.

Grilled Jamaican Jerk Chicken

Rombauer Chardonnay is one of the most popular domestic selections, and they offer some seasonal recipes on their web site. This particular springtime recipe can be finished on the grill or in the oven, because we like choices, and because we need a reason to get our grills ready for the season.

Combine in a food processor or blender and puree:
-1⁄3 cup fresh lime juice
-Up to 10 habanero or Scotch bonnet peppers (three is fine for most everyone, six is not, eight is probably too many)
-2 tablespoons distilled white vinegar
-2 tablespoons fresh orange juice-3 scallions, coarsely chopped
-2 tablespoons dried basil
-2 tablespoons dried thyme
-2 tablespoons yellow mustard seeds (highly recommended) or 1 tablespoon dry mustard
-2 teaspoons ground allspice
-1 teaspoon ground cloves
-1 teaspoon salt
-1 teaspoon black pepper

The mixture should have the consistency of thick tomato sauce. If necessary, thin with additional: lime juice, vinegar, or orange juice.

Brush the jerk mixture over:
-8 whole chicken legs or 8 bone-in chicken breast halves
You can slap it on the grill right then and there, or refrigerate and let marinate in a bowl or plastic bag for 1 hour or more (preferably three, ideally twelve). The flavor payoff is worth planning ahead.

To grill, lightly oil the grill rack and prepare a medium-hot charcoal fire. Spread the hot coals on one side of the grill. Arrange the chicken pieces skin side down on the side of the grill away from the coals. Cover the grill and cook for 20 minutes. Turn the chicken and cook 15 to 20 minutes more.

To cook in the oven, preheat the broiler. Arrange the leg quarters skin side down on a broiler tray. Place the pan 8 inches beneath broiler for 12 to 15 minutes. Turn chicken skin side up and broil until browned and crisp and the meat registers 170°F on a thermometer, about 8 to 10 minutes. If the skin begins to char before the chicken is done, move the pan farther from the heat. Remove to a platter and let stand 10 to 15 minutes.

Serves about 8 people, so you might need two bottles of Rombauer Chardonnay.

Guinness Chocolate Cake

Lindsey Daly, Supervisor at our Lawrenceville store, made a cake for the staff today, and we invited her to share the recipe.

    1 cup Guinness (dark beer)
    1/2 cup butter, cubed
    2 cups sugar
    3/4 cup baking cocoa
    2 eggs, beaten
    2/3 cup sour cream
    3 teaspoons vanilla extract
    2 cups all-purpose flour
    1-1/2 teaspoons baking soda
    TOPPING:
    1 package (8 ounces) cream cheese, softened
    1-1/2 cups confectioners' sugar
    1/2 cup heavy whipping cream


1. Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
2. In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
4. In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers. Yield: 12 servings.

The result:

If You Cook It, They Will Come

On occasion, we like to offer up some interesting recipes from our winery partners. We're regularly asked about pairing wines with food, and we know these recipes pair perfectly with items that we have on our shelves.

Merry Edwards produces some of the best Pinot Noir and Sauvignon Blanc, period. Their Dolce Late Harvest Sauvignon Blanc, like much of the Merry Edwards collection, typically rates over 90 points in Wine Spectator. Merry Edwards wines also do very well in restaurants; in the 24th annual poll by Wine & Spirits Magazine, released in April 2013, Merry Edwards was ranked #4 Pinot Noir, #6 Sauvignon Blanc and #8 brand among the top 50 in restaurants.

With that kind of a background, don't we recommend scanning their web site recipe page when you're hungry. Here are two of our easy-to-make favorites:

Potato Crusted Salmon

Ingredients
1 russet potato, peeled and grated
4 6.5-ounce wild salmon fillets, pin bones removed and skin off
2 tablespoons tablespoons olive oil
pinch kosher salt and freshly ground black pepper

In a small bowl, mix the grated potatoes with some salt and pepper. Pack a 1/8 of an inch layer of the potato on the inside side of each fillet. Heat a large pan with the olive oil on medium high heat. When hot, add the salmon fillets potato side down. Cook until the potatoes are golden brown and cooked through, about 6 minutes. Flip and finish cooking to desired doneness, about 3 minutes for medium rare. Pair with the Merry Edwards Sonoma Coast Pinot Noir. Serves 4

Crabmeat Mango Salad

Ingredients

6 ounces fresh ripe mango, diced into small cubes

1 tablespoon of chopped white onion

1 tablespoon chopped red bell pepper

1 tablespoon chopped fresh cilantro

4 ounces jumbo lump crabmeat

6 ounces spring mix salad

Spring Mix Salad Dressing

Crabmeat Mango Sauce

Make the dressing for the Spring Mix Salad (see ingredients below) and toss with spring mix. Pile the spring mix in the bottom of the plate. For the best visual results use a shallow bowl. Pair with the Merry Edwards Sauvignon Blanc.

In a separate bowl, make the Crabmeat Mango Sauce (see ingredients below). Add the mango, white onion, red bell pepper and cilantro and crabmeat. Toss lightly. Place dressed crabmeat on top of the spring mix or use a mold to make it into a preferred shape.  

Spring Mix Salad Dressing

Ingredients

1 teaspoon olive oil

1 tablespoon rice vinegar
1 tablespoon sugar

1 tablespoon plum sauce

Mix all the ingredients together in a bowl and toss with the spring mix.

Crabmeat Mango Sauce

Ingredients

4 ounces mayonnaise

1 teaspoon horseradish

1 ounce Dijon mustard

Mix all ingredients together and see above.

Many of the wines we have for sale include the company web site, or QR code, or other identifier on the label. We all need cooking inspirations on occasion, and exploring the Merry Edwards web site, or the web site of another wine that you enjoy, can provide that inspiration.

  

"Big Game" Cocktails

New Jersey is hosting the "Big Game" this year, the first one in an outdoor stadium where it might get cold. (Housekeeping note: if you're not sure what the "Big Game" is, ask a friend for details, but it will be played at MetLife Stadium on February 2nd). And as New Jersey's leading wine & spirits retailer, we're here to help.

For the craft beer aficionado, we've already set some great specialty tappings at our Lawrenceville store in the 10 days prior to the Big Game. We'll add more tappings to our Woodbridge store's agenda as well. For everyone, we'll have an assortment of special events, tastings, and more (such as WPST broadcasting live from our Lawrenceville store on February 1) in the days leading up to the Big Game. Keep checking our social media, emails, ads, and in-store announcements for further information.

In previous blog posts, we've offered a number of cocktail recipes. If you check through the tags for "cocktails", you can easily reference those older posts. We will continue to offer you cocktail recipes, so that whether you're hosting or attending a party, you'll have an interesting beverage to offer. Today's first two recipes are already sized for a crowd.

Winter Sangria

Not just a summer drink, and a very different recipe. Prep time for this is really about 10 minutes.

Ingredients

2 cups no-pulp orange juice
3 to 6 ounces orange liqueur (such as Grand Marnier, Cointreau or Gran Gala)
2 tablespoons honey
1 cinnamon stick
2 blood oranges or clementines, supremed (remove the skin, pith, membranes, and seeds, and to separate its segments into thin slices)

1 Granny Smith apple (or other tart apple), cored and chopped into 1/4-inch cubes
1 Anjou (red) pear, peeled, cored and chopped into 1/4-inch cubes
2 liters sweet sparkling red wine, chilled (Banfi Rosa Regale or other Brachetto)
1 liter lemon lime soda, chilled

Method

In a large pitcher or punch bowl, whisk together orange juice, orange liqueur and honey. Add cinnamon stick, blood oranges, apple and pears, stir to combine. Set aside at room temperature to macerate, at least 1 hour, until ready to serve. Add wine and soda, stir gently to combine, and serve immediately over ice.

San Souci Punch

Ingredients

2 cups orange-pineapple juice
1 cup ginger ale
1/2 cup dark rum (Myers or Goslings)
1/4 cup sweet and sour mix
2 tablespoons sugar
1/2 teaspoon grated nutmeg
1 orange, sliced into wedges, for rimming and garnish

Method

In a large pitcher, stir together juice, ginger ale, rum, and sweet and sour mix. On a plate, mix sugar and nutmeg. Wet the rims of each serving glass with an orange wedge. Press the rims into sugar-nutmeg mixture. Serve drinks over ice and garnish with remaining orange wedges.

Drink recipes from www.foodnetwork.com.

From our friends at Campari America, we'll send you off with a better way to think about this week's temperatures.

Polar Vortex

Ingredients
2 oz. Flor de Caña Rum
4 Mint Leaves
1 Scoop Chocolate Ice Cream
 ½ oz Vanilla Syrup
½ oz Licor 43
Caramel foam*

Pour all ingredients into a blender and blend for a few seconds. Pour into a chilled martini glass and top with layer of caramel foam and mint sprig.

For caramel foam:
2 oz. Heavy Cream1/2 oz. Liquid Caramel SyrupDash of Cinnamon
Combine heavy cream with syrup + cinnamon in a dry shaker until emulsified.

Now never let us speak those two words again, unless they are in reference to this tasty beverage.

Cooking with Joe Canal's

It's the time of year when home-made everything seems to be a first choice, even with our busy lives. We thought we'd share a few recipes with you that include ingredients that you can find at our stores.

Bourbon Chocolate Bread Pudding (from food52.com)
Serves 6

•     2 cups whole milk
•     4 eggs
•     1/3 cup bourbon
•     8 ounces 72% dark chocolate, chopped
•     4 cups day-old French bread cubes (packed)
•     1/2 cup turbinado sugar

-Preheat oven to 350.

-Whisk together milk, eggs, and bourbon. In a large bowl, combine the liquids with the chocolate, bread cubes, and sugar. Toss to coat and set aside to soak for about 45 minutes. Gently stir once or twice while soaking.

-Pour mixture into a 1.5 quart baking dish. Bake for about 40 minutes or until the custard has set and the top of the pudding is slightly crispy (be careful not to overcook). Serve warm or at warm temperature.

If you need Bourbon for this recipe only, ask at Customer Service for 375ML ("pint") or 200ML ("half-pint") bottles. We carry Knob Creek in the pint size at both stores, and Jim Beam and Woodford Reserve are available in Lawrenceville.

Pasta with Shrimp, Spinach and Lemon Garlic

Several Joe Canal's team members visited St. Francis Winery, in Sonoma County, earlier this year. They have an award-winning restaurant there, and were just voted Best Restaurant in the US by Open Table readers. This dish, which will pair beautifully with the St. Francis Sonoma Chardonnay, is best viewed at their web site: Pasta with Shrimp, Spinach, and Lemon-Garlic - Pasta - Categories - Recipes - Culinary - St. Francis Winery & Vineyards

If you enjoy cooking, you should definitely check their many other recipes.

 

Corn-Jalapeno Cakes with Smoked Salmon

From Chateau Ste. Michelle. Follow the link to the recipe and pair with their Sauvignon Blanc.

http://www.ste-michelle.com/wine-and-food/recipes/corn-jalapeno-cakes-with-smoked-salmon

 

Main Course Suggestions

Castello Banfi, a winery that this writer was fortunate to have visited last year, offers a number of recipes for all courses on their web site. Follow/copy and paste this link for main course suggestions from the heart of Tuscany:

http://www.castellobanfi.com/pdf_files/MainCourses.pdf

 

Beer Braised Shrimp with Louisiana Salsa and Rice

From Abita Beer, who learned this from Rachel Ray. Again, follow/copy and paste the link. You'll be happy that you did:

http://abita.com/brews/recipes/beer-braised-shrimp-with-louisiana-salsa-and-rice

 

With just this small sampling of recipes, we've illustrated how the wine, beer and spirits that are available at Joe Canal's can add sop much to your meals. And we've also shown that our partner wineries, brewers and distillers can provide crowd-pleasing recipes on their own web sites. So when you need a fresh meal idea, check the web site for your favorite brand; they just might have the answer for you.

 

 

 

A New Savory Flavor

Bailey's Irish Cream remains the leader in its category, despite having so many strong competitors. In addition to the traditional Irish Cream, Bailey's has a number of flavors that always seem perfect. Joe Canal's is pleased to have just added Bailey's newest flavor, Vanilla Cinnamon, the the shelves in Lawrenceville and Woodbridge.

Bailey's Vanilla Cinnamon is a delicious blend of Madagascar Vanilla and Cinnamon, and the taste will make you forget all about egg nog at holiday time. Bailey's Vanilla Cinnamon can be used in cocktails, or sipped on its own.

Here's a quick and easy cocktail recipe for a drink called the Rich and Famous:
1 oz. Bailey's Vanilla Cinnamon Irish Cream Liqueur
1/2 oz Ciroc Amaretto Vodka
Mix in a cocktail shaker
Strain into a shot glass
Garnish with a maraschino cherry
Optional: top off with a touch of whipped cream

More recipes are available at the Bailey's web site.

Bailey's Vanilla Cinnamon Irish Cream Liqueur is available at Joe Canal's in Lawrenceville and Woodbridge for the BottleClub price of only $22.79. Whether you're making cocktails or a dessert-in-a-glass, Bailey's Vanilla Cinnamon is a perfect choice.

Something Different in the Vodka Section

You might think that vodka is maxed out, with so many variations of so many vodkas. A new arrival to the shelves at Joe Canal's in Lawrenceville and Woodbridge shows that the category has more room to grow.

Joe Canal's has a limited supply of Soyombo, a Super Premium vodka from Mongolia.

Soyombo is made from native organic wheat and pure spring water, distilled six times, and filtered for five days over charcoal, quartz, diamonds and silver. It's made in small batches to maintain quality and consistency. The regular price for a 750ml bottle is $27.99, but it's currently in the Bottle Club for only $24.99.

What does a Mongolian vodka taste like? There's an elegant, medium-bodied mouth feel, creaminess that soon opens up with growing creamy anise, accompanied by light-medium sweetness, and a hint of underlying dryness, followed by a hint of luscious citrus with bread notes slowly emerging. Becomes slightly fuller on the palate while retaining elegance. In a word: delicious! And it won a 2012 World Spirits Gold Medal.

How about a Soyombo Royal Mongolian, served in a 12 oz Highball glass? Here's the recipe:
2 parts Soyombo Super Premium Mongolian Vodka
1 teaspoon of Cynar OR 3 dashes Angostura bitters
1/2 part Aperol
1/2 part Maraschino cherry liqueur
top with tonic water
Garnish with a lemon wedge
Rub a slice of orange peel on the rim of, and over, the glass
(please note that all of the ingredients, except for the fruit, are available at Joe Canal's)

More drink recipes are available on the Soyombo web site.

Three Cheers for Red, White and Blue!

There's only a few more days of work left before the long weekend and unofficial kick-off of summer, Memorial Day!   Time for firing up the grill and spending some time outside enjoying the weather with friends and family!

Here's a delicious, easy, festive and FUN drink you can make for your guests to cool them off and keep them smiling!

Miami Vice

You're going to want to use nice tall clear plastic tumblers. Pint glasses might work in a pinch, but if you're outside, and especially if you're entertaining around a pool, actual glass is probably a bad idea, for safety's sake!

Start by whipping up a batch of strawberry daiquiris in your blender, using a pre-made mix or with the following recipe:

-Ice
-Small can frozen lemonade
-Light rum
-10 oz. package of frozen strawberries (or fresh strawberries, if you prefer)

Fill blender to 2/3 full of ice. Add strawberries and lemonade, and then fill the lemonade can with rum and add that. Blend it up!

Fill the plastic tumblers halfway with the prepared strawberry daiquiris. Rinse out your blender, and then make a batch of pina coladas. There are plenty of pre-made mixes for this as well, or you could make up your own:

-Ice
-1/2 cup canned pineapple chunks
-1/2 cup cream of coconut
-1/2 cup Light rum

Fill blender 2/3 with ice. Add the remaining ingredients and a splash of the juice from the canned pineapple and blend!

Pour this into the tumblers so that it sits on top of the strawberry daiquiries. Float some Blue Curacao on top to give the drink a patriotic flair, and garnish with pineapple slices or strawberries! Enjoy!

Bitters-sweet

This week we'll talk about one of the tools of the trade, Angostura Bitters. This ingredient is widely available but not often used, especially by the at-home bartender.

Angostura Bitters are named after the town of Angostura in Venezuela, originally formulated in 1824 by a doctor who was looking for a concoction to bring relief to military patients who would suffer from fever and stomach ailments. It wasn't until 1862 that a man named Don Carlos thought to mix the bitters with gin, the monotony of which would be forever altered. Bitters became the "magic ingredient," to be used in exotic cocktails.

Bitters are an intensely concentrated alcohol that is flavored with herbs and spices and is used not only in drinks, but also has uses in cooking as well. In fact, bitters have been known to temper the acidity of citrus ingredients, so adding a few drops to a citric cocktail may make the drink more palatable to people who are sensitive to acid. You may have noticed the odd bottle on the shelf, with the label that sticks over the top of the bottle. A little research found this gem from the Angostura website:

"Many stories surround why the label ended up being too large for the bottle but probably the most well known is that it was simply a result of the laid back Caribbean attitude. When someone ordered the wrong size of label and the mistake was spotted, everyone thought someone else would correct it. When no one did, they decided to stick with the oversized label rather than change it and so it became the trade mark of the brand."

When I think of Bitters, the only drink that comes to mind is the Old Fashioned.

-2 oz bourbon whiskey
-2 dashes Angostura® bitters
-1 splash water
-1 tsp sugar
-1 maraschino cherry
-1 orange wedge

Mix sugar, water and angostura bitters in an old-fashioned glass. Drop in a cherry and an orange wedge. Muddle into a paste using a muddler or the back end of a spoon. Pour in bourbon, fill with ice cubes, and stir.

However, that's not the only cocktail that uses this interesting and flavorful ingredient. With a bottle of Angostura on hand, your cocktail options multiply!

Angostura Royale

2 oz rum
1 oz Cointreau
1/2 oz Blue Curacao
2 oz. Pineapple Juice
3-4 dashes Angostura® aromatic bitters

Shake with ice and serve in a snifter glass. Garnish with a wedge of lime.


* * * Planters Punch
2 oz dark rum
2 oz orange juice
3/4 shot lime juice
1 teaspoon caster sugar
4 dashes Angostura® aromatic bitters

Shake first four ingredients and strain over cubed ice into a tumbler. Add Angostura® aromatic bitters and squeeze a wedge of lime into the drink.

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2 oz Bombay Sapphire Gin
1/2 oz Grand Marnier
1/2 oz Red Wine
3 dashes of Angostura® aromatic bitters

Shake all the ingredients in a shaker with ice and strain into a cocktail glass.

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Bitters can even enhance your frozen, frosty beverages:
Angostura Connection
1.5 oz vodka
1.5 oz Amaretto
2 oz. coconut cream
1 oz heavy cream
3-4 dashes Angostura® aromatic bitters

Blend with ice and serve in a snifter with chocolate coated bottom.