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Red, White & Rosé Sangrias
Pumpkin Rosemary & Sage Pasta

Pomegranate Vinaigrette

Balsamic Syrup

Fresh Fig & Apple Relish

Margarita Shrimp
Merlot Cake

 

RED SANGRIA

1 750 ml bottle of Vista Reposa

1 lemon cut into wedges

1 orange cut into wedges

1 lime cut into wedges

2 TBSP sugar

Splash of orange juice or lemonade

2 shots of gin or triple sec (optional)

1 cup of raspberries or strawberries (may use thawed or frozen)
1 small can of diced pineapple (with juice)

4 cups ginger ale

WHITE SANGRIA

1 bottle Snow Goose or Coyote

1 lemon cut into wedges

1 orange cut into wedges

1 lime cut into wedges

1 peach cut into wedges

1 cup Strawberries slices

1/2 cup Lemon or Limeade

1/2 cup sugar

2 shots apricot brandy

2 cups ginger ale

Put wine in pitcher, squeeze citrus juices, toss in wedges (without seeds), add sugar, juices and liquor. Chill overnight. Add ginger ale, berries and ice before serving.

RASPBERRY-MANGO SANGRIA (Thanks Robin!)

1 Mango, peeled, pitted, thinly sliced lenthwise

1 cup Raspberries

3 tablespoons raspberry liqueur

1 750 ml bottle Rosé wine

4 cups chilled lemon-lime soda

Put all ingredients except for the soda in a large pitcher or bowl. Stir to comvine and refrigerate overnight (or at least for 1 hour). To serve, add 4 cups of the soda and ice.

PUMPKIN ROSEMARY & SAGE PASTA
(Serves 6 with 1 lb of Pasta)

Ingredients:
1- 3 lb Sugar Pumpkin,
peeled, seeded, and diced
1/2 cup Olive Oil
4 Shallots, chopped
1 medium Red Onion, chopped
1 cup White Wine
1 cup Chicken Broth
1 stick Sweet Butter, cut into pieces
6 Sage Leaves, shredded
2 sprigs Rosemary, chopped
1/2 cup Parmigiana Reggiano, coarsely shredded
1/2 cup Pecorino Romano, grated
Salt and Pepper, to taste

Directions:
1. Toss the diced pumpkin with 1/4 cup olive oil, salt and pepper to taste.
2. Roast on a baking sheet at 400° for 20 minutes until cooked but not too soft.
3. Saute shallots in remaining 1/4 cup of olive oil until soft.
4. Deglaze pan with white wine and chicken broth then reduce by half.
5. Toss in pumpkin, sage and rosemary. Heat through then add butter.
6. Add pasta, grated Pecorino and shredded Parmigiana.
7. Grind fresh black pepper to taste.

POMEGRANATE VINAIGRETTE

Ingredients:
1/2 cup Extra Virgin Olive Oil
2 Tbs Pomegranate Molasses
Pinch of Salt
Ground Mixed Peppercorns, to taste

BALSAMIC SYRUP

Ingredients:
1 cup Balsamic Vinegar
1 Tbs Honey
2 Bay Leaves
3 Cloves
4 Peppercorns, pink or mixed

Directions:
Bring mixture to a slow simmer and reduce until it is syrupy (like the consistency of honey).
It should be about 1/6 of the original volume. Let cool.

FRESH FIG & APPLE RELISH

Ingredients:
6 Fresh Figs, diced
2 Crisp Apples, peeled, cored, and diced
1/4 cup Orange Juice (keeps apples from browning)
1 Tbs Balsamic Syrup
Salt and Mixed Peppercorns, to taste

Directions:
Mix together just before serving.

CHOCOLATE MERLOT CAKE

Makes 12 servings

Ingredients:

2 cups (250 g/1/2 lb) flour
3/4 cup (100 g/3 1/4 oz) cocoa
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (175 g/6 oz) butter
1 3/4 cup (350 g/15 oz) sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups (300 ml/1/2 pt) well-rounded red wine
confectioners' sugar (for sprinkling)


two 9-inch (22 cm) cake pans

For the wine jelly
1/2 cup (125 g/4 oz) Concord grape jelly
2 to 3 tablespoons red wine
 PREPERATION:1. Heat the oven to 350°F (175°C/Gas 4). Butter the cake pans, line each pan with a round of parchment paper, and brush again with butter. Sprinkle the pans with flour, discarding the excess. Sift flour with the cocoa, baking soda, and salt into a bowl.2. Cream the butter in an electric mixer, beat in the sugar, and continue beating until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs, one by one, and then the vanilla, and continue beating 1 to 2 minutes. Sift a third of the flour over the butter mixture and fold them together, using a spoon. Fold in a third of the wine. Add the remaining flour and wine alternately in two batches.3. Spread batter in the prepared pans and bake in the oven until the cakes start to shrink from the sides of the pan, 30 to 35 minutes; a metal skewer inserted in the center should come out clean. Let the cakes cool 10 minutes in the pans, then turn them out on a rack to cool completely.4. Meanwhile make the wine jelly: Melt the jelly with the wine over low heat, stirring gently until combined. Let it cool.

5. Shortly before serving, sandwich the cake with the cooled jelly. Sprinkle the top with confectioners' sugar and transfer the cake to a plate to serve.

Recipe from epicurious.com

MARGARITA SHRIMP RECIPE
Been tried and tested a couple of times this summer and goes REALLY well with

McLaughlin's Red Fox Rosé.


1/4 c tequila

1/4 c lime juice

1 envelope Good Seasons Italian Salad Dressing Mix

1/2 c oil

1 pound medium shrimp

Assorted cut up vegetables (or more shrimp!)


Mix tequila, juice, salad dressing mix, and oil in a Ziploc bag. Add shrimp and veggies. Refrigerate an hour to marinate. Drain and discard dressing.

 

Arrange shrimp and vegetables on skewers. Grill 10-15 minutes or until shrimp turn pink and vegetable are cooked, turning once during cooking.



 

 

McLaughlin Vineyards Albert's Hill Road, P.O. Box 778 Sandy Hook, CT 06482
Toll Free Phone: (866)599-9463 Phone:(203)426-1533 Fax:(203)270-8722 Email:
info@mclaughlinvineyards.com
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