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Thanksgiving With The Wine Guys!

11/17/2016

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Many families celebrate the holiday with an abundant feast served mid-day. Although we appreciate this tradition, (the sound of screeching brakes coming to a halt!) we prefer cocktails and hors d'oeuvres in the early evening followed by an elegant buffet of Thanksgiving faves.

For the sake of our sanity and the freedom to not be constantly in the kitchen missing all of the festivities, we are in favor of simple appetizers to serve our guests.  So here are a few suggestions, with wine of course.

Rosemary Roasted Cashew Nuts
Butternut Squash Crostini
Thanksgiving Wine Selection
Chicken Liver Pate
​

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Sparkling Riesling Royale

11/16/2016

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PictureSparkling Riesling – yes clean your eyes you read that correctly. Dr. L Sparkling Riesling to be exact!
In a saucepan simmer 4-8 cups of apple cider with:
2-cinnamon sticks
6-10 whole cloves
2- apples cut in wedges
1- cup of whole fresh cranberries
½ cup of sugar
Gently simmer for 20-30 minutes, then cool completely and strain
 
Add 1 ounce of cran-apple mixture to a champagne flute.
Fill with chilled sparkling Riesling.

​Perfect with butternut crostini!

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Chicken Liver Pate'

11/16/2016

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PictureChicken Liver Pate' with a rich, mellow flavor and a smooth creamy texture... sure to make your guests think you spent hours in the kitchen!
1lb chicken liver
¼ cup Brandy, Cognac or Calvados (apple brandy)
6 tbsp butter divided
½ cup shallots chopped
1 tsp thyme
¼ cup cream
  • Saute chicken livers and shallots 2-3 minutes.
  • Deglaze the pan with brandy - increase to high heat let boil. 
  • Reduce heat, cook 1-2 minutes turn off heat and allow to cool.
  • In a food processor combine and blend all ingredients including chicken livers.
  • Pack the Pate' into a ramekin.
  • Cover and refrigerate 1-2 hours.
Serve with toast points or crackers.
 
Wine Paring: Pinot Noir or French Bordeaux
 

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Butternut Squash Crostini

11/16/2016

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Picture​Butternut squash can be used in so many delicious ways this time of year! But like we have mentioned before, we hate being trapped in the kitchen when hosting Thanksgiving dinner. So we love that we can make this awesome autumn appetizer ahead and store in the fridge for up to one week!
Butternut Squash Crostini
  • The hard part (Ugh!)... Peel and cube a butternut squash.  To save time, look for already cubed squash in your local produce section, available this time of year.
  • Saute squash on medium to high heat in 2 tbsp of olive oil and stir occasionally.
  • Add 1 tbsp of herb de Provence.
  • Add 1 tsp of coarsely ground black pepper.
  • The squash will begin to slightly caramelize, at this point add ½ cup of room temperature apple cider – stir cider until the squash has cooked al dente. (NOT MUSHY)
  • Remove from heat allow to cool completely.

Assemble Crostini
  • You need toasted bread rounds - I buy mine from our local grocer.
  • Top each round with 1 tbsp of ricotta cheese and 2 tbsp of squash mixture
  • Garnish with dried cranberries, chopped walnuts or pecans and drizzle with olive oil.

Check out our recipe for Sparkling Riesling Royale! It pairs perfectly with this delicious Butternut Squash Crostini! 


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Rosemary Roasted Cashew Nuts

11/13/2016

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Fill your house with the smell of roasting rosemary and almonds on Thanksgiving Day!
  • 1lb - High quality raw cashews, pre-roasted & unsalted will work, however they tend to brown much faster, caution.
  • Toss cashews with 2tbsp of olive oil to coat.
  • Add 3-4 tbsp of de-stemmed chopped fresh rosemary and toss on a cookie sheet.
  • Roast in the oven at 350 degrees just until cashews begin to brown for approximately 10 minutes, remove from the oven and lightly sprinkle with sea salt
  • Allow to cool before serving.
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Warm Up From The Inside Out!

11/5/2015

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What a beautiful time of year! The trees are shedding their leaves, sweaters out out of storage, and fires are crackling.  There's no better way to capture the essence of the season then with a mug of mulled wine.

We especially like our mulled wine made with our Don Simon Sangria. Now available in our shop year round.

New World Mulled Wine Warmer
1-bottle Sangria 
12-whole cloves
1-whole nutmeg cracked in pieces with a hammer
1/2 cup if sugar (optional)  our Sangria is naturally sweet so we don't add sugar but its a matter of taste
Zest of 2 oranges
Zest of 2 lemons
3/4 cup of fresh orange juice
2 cinnamon sticks
Combine all ingredients in a non-aluminum pot
A crock-pot works great and you can keep your mulled wine warm for hours without worry
Heat just until steam begins to rise
Strain and return to pot
Serve warm
Ladle into heat proof goblets or mugs
Garnish with lemon and orange zest

Curl up and get cozy! 

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    Two Lake Geneva locals with a two glass minimum... simply put, we're the Wine Guys!

     

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