Needless to say, summer is here with a vengeance! Something cool, refreshing and tasty is sure what the weatherman ordered! So cool your tastebuds with these grown up popsicles made with fresh strawberries, red wine, and dark chocolate.  

INGREDIENTS

• 16 ounces strawberries
• 1/2 cup simple syrup (1/2 cup sugar plus 1/2 cup water heated over medium heat until sugar dissolves)
• 1 cup red wine (Pinot Noir works well)
• 2 tablespoons balsamic vinegar
• 6 ounces good quality dark chocolate, melted
• 1/2 teaspoon coconut oil, melted

INSTRUCTIONS

1. Add all of the ingredients except the dark chocolate and coconut oil to a blender or food processor and puree until they are smooth.
2. Pour the mixture into popsicle molds and insert a popsicle stick.
3. Freeze for at least 4-6 hours or overnight.
4. In a microwave safe bowl, microwave the dark chocolate in 20 second intervals stirring each time until the chocolate is just melted, be careful not to burn it.
5. Stir the melted coconut oil into the melted chocolate.
6. Line a baking sheet with parchment or wax paper.
7. Remove the popsicles from the mold and dunk them in the melted chocolate.
8. Lay them on the parchment lined baking sheet.
9. Work quickly to avoid having them melt, then immediately place them back in the freezer to harden.
10. Store the finished popsicles in a single layer in a freezer bag or airtight container in the freezer.

It's the festive time of year when it's hot outside and nothing is more refreshing than a white wine spritzer! We added a little flair for this weekends patriotic events.  Stop out and see us at New World Wine Shop in Lake Geneva for the perfect white wine for this holiday favorite!

Red White & Boom Spritzer
2 cups sliced strawberries
1 cup fresh blueberries
1 bottle chilled dry white wine.  A dryer, less sweet wine such as Sauvignon Blanc is recommended to offset the sugar of the soda and fruit.
1 liter chilled lemon lime soda, such as Sprite or 7UP

Place the strawberries and blueberries in the bottom of a 1-gallon pitcher. Pour in the white wine and soda, and gently mix to combine. Serve with a few fruit pieces in each glass.

Keep refrigerated until serving

2 - 8oz packages of cream cheese / softened
1 - Cup Mayonnaise
1/2 - Cup Shredded Monterey Jack Cheese
1/4 - Cup canned, chopped green chilies
1/4 - cup canned diced jalapeno peppers
1 - Cup shredded parmesan cheese
1/2 - Cup Panko break crumbs

1. Combine first 5 ingredients
2. Spread into an ungreased 9 inch baking dish
3. Sprinkle with Parmesan Cheese
4. Top with Panko bread crumbs
5. Bake at 400 degrees for 25-30 minutes
6. Serve with tortilla chips and SANGRIA!

We have really been enjoying our shipment of Plantation "Stiggin's Fancy" Pineapple Dark Rum here in the shop.  Needless to say we have also enjoyed taking home a bottle for some "research" of our own.

While we have made cocktails by mixing it with pink lemonade, shaking with ice, and pouring into a martini glass; guests have also tried it with grapefruit juice and orange juice.  Perhaps our favorite way to drink it has been the flavorful rum by itself on the rocks -- allowing us to enjoy and appreciate the smooth and refreshing spirit one on one with our tastebuds.   

Plantation Pineapple Rum is created by infusing ripe Queen Victoria pineapples in rich, aged Plantation Original Dark Rum for 3 months. The pineapple rind (where the pineapple’s essential oil chiefly resides) was macerated in rum and then distilled, thus creating a bright pineapple essence to blend with the lushness of the infused Plantation rum.

Below is a more complicated, but gorgeous recipe that combines Pineapple Rum and Ginger Beer.  Stop out to New World Wine Shop and get your hands on a bottle before it's gone!    

CABANA FEVER

1.5 OZ PLANTATION RUM
0.75 OZ LIME JUICE
0.5 OZ SIMPLE SYRUP
GINGER BEER TO TOP

GLASS: TALL GLASS
1. FILL TALL GLASS WITH ICE.
2. POUR PINEAPPLE RUM, LIME JUICE AND SIMPLE SYRUP.
3. STIR AND TOP WITH GINGER BEER.
4. GARNISH WITH GRAPEFRUIT WEDGE.

We hope your first few weekends of the summer have been off to a great start.  Moving into our second year of business one thing we know for sure is that the Don Simon Sangria was a HIT last summer!
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Due to last years HIGH demand, we have brought in a full container from La Mancha Spain to ensure plentiful supply this season.  Folks are already placing their orders for summer bbqs, graduations and lawn parties.  Let us know if you want to place an order for your events this summer and we will take great care of you! 

We invite you to try a new variation of our Don Simon Sangria:

Tropical Sangria Splash
You'll need 1-2 bottles of our Don Simon Sangria
Remember 10% savings with purchase of 2 or more bottles 
1 fresh pineapple
4 kiwi
1 orange
2 mangos
Slice unpeeled fruit into a large pitcher
Pour sangria over the fruit to fill pitcher
Refrigerate for 1-2 hours 
Serve well chilled be sure to add some of the fruit to guests glasses


MEMORIAL DAY WINE TASTINGS
Friday thru Monday. 11a.m-5p.m.
Join the Summer celebration

We are only hours away from Memorial Day weekend! This weekend marks the official beginning of summer at the lake! Summer to a lot of us means soft green grass under our feet, the smell of hot charcoal wafting through the back yard, and finally sitting down at the picnic table with perfectly grilled burger or chicken breast and the perfect glass of wine to go with it.  

We have been dreaming of bold marinades, rubs, and sauces we want to try out.  The fruit at the farmers market will be ripe and sweet, the veggies fresh and crisp.  Potato, 3 bean, and 7 layer salads add color and tang to our overcrowded plate of delicious food.  All of these wonderful flavors of summer can not only be enhanced by wine, but wine plays the role of a palate cleanser in the competition of summer seasonings.  Check out the chart below for what wine is going to make your Memorial Day Weekend BBQ even better!

Perfectly paired with Tangerine Ginger Sake Sangria, make this fun and easy appetizer the talk of the patio party!
 
1-bag of quality frozen peas
1/2 cup toasted sesame seeds
2- cloves of fresh garlic
2tbs soy sauce
2- tbs prepared wasabi paste

1. Place all ingredients in a food processor
2. Process while pouring a steady thin stream of olive oil until forming the consistency of a  smooth paste
3. Serve with rice crackers or your favorite tortilla chips

Notes from Terry: Once you've made this spread you'll find its so easy to whip up in a flash. I've literally made it as guests are driving up to the house! It can also be made ahead and refrigerated for 2-3 days.  A good variation is to substitute peas with shelled edamame, and my favorite is to add sriracha to kick it up a notch! 

Bursting with fresh ginger, crisp tangerine, and a slight minty finish there is absolutely nothing ordinary about this Sangria!

Here's what you need:
1 Cup Sugar
1 Cup Water
1/2 Cup Fresh Ginger / Chopped
3 Tangerines + Garnish
1/3 Cup Fresh Mint Leaves + Garnish
1 Bottle Nigori Sake

Here's how its done:
1. Bring 1 cup of sugar 1 cup of water to a boil stirring to disolve sugar remove from heat
2. Stir in 1/2 cup of chopped fresh ginger root let steep for 1 hour
3. Slice 3 tangerines add to a large pitcher
4. Strain the sugar water (simple syrup) discard ginger
5. Add syrup to pither
6. Add 1/3 cup of fresh mint leaves
7. Pour 1 bottle of Nigori Sake into the pitcher stir all ingredients
8. Refrigerate for at least 1 hour
9. Serve over ice 
10.Garnish with tangerine slice and fresh mint