Ingredients
Instructions
Pommies Mimosa Cider
It’s similar in carbonation and depth of a mimosa but without the wine. Less apple and lighter than usual for a cider, it is pretty orange forward, but a bit thinner than drinking straight orange juice.
LE MONDE PROSECCO BRUT
Prosecco is the fashionable dry sparkling wine produced from Glera (formerly known as Prosecco) grapes grown in the hills of the Veneto region. It is a pale and delicate wine with fine mousse and persistent fine bubbles.
LE MONDE PINOT NERO ROSE
This colorful Spumante Brut is vinified in proven Charmat method and expanded on the lees for 60 days. She shines with a delicate fruit, finesse and a sympathetic vitality. Are also very pleased to be pleasantly dry character. Not just for the summer an exceedingly hit-compatible choice.
Mimosa Recipe
3 ounce Le Monde Prosecco
1 tablespoon triple sec
Top with fresh orange juice
1 slice of orange for garnish
These savoury Spanish cookies are the ideal snack with a glass of wine. You can use of bit ends of various cheese to make these cookies. Adding chopped olives makes a nice variation. Don’t worry if the logs are perfectly round. It’s your heart and soul that you put into them that makes them so wonderful. This dough and the baked cookies both freeze well.
Direction
1 cup (250 ml) flour
1 cup (250 ml) grated cheese (Appenzeller, Manchego, old cheddar, aged gouda, Jarlsberg, Gruyere, Beaufort, Emmenthal)
¼ lb (125 g) unsalted butter
1 tsp (5 ml) minced fresh rosemary
¼ tsp (1 ml) smoked paprika
½ tsp (2 ml) sweet paprika
Dash of cayenne
Kosher salt to taste
3 oil-packed sun-dried tomatoes, minced
Directions:
Use your hands, a mixer, or a food processor to combine all the ingredients except the sun-dried tomatoes. Mix to blend and form into supple dough. Remove the dough to the counter and knead in tomatoes.
Shape the dough into a log about 1” (2.5 cm) in diameter. Wrap tightly in foil or plastic and chill at least 30 minutes.
Preheat oven to 350°F (200°C).
Use a sharp, thin knife to slice through the dough into ¼” (5 mm) rounds. Arrange on a baking sheet lined with parchment paper and bake 10-15 minutes or until golden.
Cool and store in an airtight container.
Makes about 20-30 cookies, depending on thickness.
Recipe Courtesy of Cam Dobranski, owner of Eat Crow, Calgary
1 cup sugar
2 tablespoons flour
¼ tsp salt
1 cup whipping cream
½ cup butter
1 cup chopped pecans
1 tsp vanilla
1 ¼ cups oil
2 cups sugar
2 cups flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs
4 cups finely shredded carrots
1 cup raisins
1 cup chopped walnuts or pecans
¾ cup butter
2 packages (3 oz each) softened cream cheese
1 tsp vanilla
3 cups icing sugar
Make Filling first (takes a while to cool). Start this before making cake
1. In a heavy saucepan, combine the sugar, flour, and salt
2. Stir in the cream; add the butter
3. Cook and stir over medium heat until butter is melted
4. Bring to a boil (careful it does not burn)
5. Reduce heat, and simmer, uncovered, for 30 minutes, stirring occasionally
6. Remove from heat and add the chopped nuts and vanilla
7. Set aside to cool
Prepare 3, 9” round cake pans – grease and flour
Preheat oven to 350°F
1. Combine the flour, cinnamon, baking powder, baking soda, and salt in a small bowl. Set aside
2. In a large mixing bowl beat oil and sugar for 1 minute
3. Add the flour mixture to the creamed mixture, alternately with the eggs. Mix well
4. Stir in the carrots, raisins, and chopped nuts
5. Pour the batter evenly into the 3 prepared cake pans
6. Bake at 350°F for 30-40 minutes or until a wooden pick inserted near the centre comes out clean
7. Cool in pans for 10 minutes and then invert on wire racks to cool completely
Beat the butter, cream cheese, and vanilla until smooth. Gradually beat in icing sugar and beat until smooth
Assembling the Cake: Place half of the filling between each layer. Frost the sides and the top of the cake with the cream cheese frosting.
Store in the refrigerator.
Makes 16-20 servings
Recipe from Monica Herle
1-pound unsalted butter
3 cups flour
½ cup cornstarch
1 cup icing sugar
1. Let butter sit at room temperature for 4-6 hours. Or overnight
2. Combine flour and cornstarch and set aside
3. Place butter in the bowl of a stand mixer
4. Beat until the butter is very creamy
5. Slowly add icing sugar and blend well
6. Slowly add the flour/cornstarch mixture, about ¼ cup at a time, blending well after each addition
7. Mix the dough until it holds together well
Set oven to 325°F or 165°C.
1. Take 1 tablespoon of dough and roll into a ball
2. Place on parchment lined cookie sheets
3. Flatten with a floured fork – crisscross pattern
4. Bake until cookies are light brown around the edges, about 10-12 minutes.
5. Based on humidity, they may need an extra 1-2 minutes
Enjoy. You can decorate with sprinkles if you like – just add before baking!
Fruity aromas of yellow peach and citrus lift out of the glass along with a hint of wild herb. Reflecting the nose, the vibrant savory palate offers apricot and grapefruit alongside crisp acidity.
Straw-yellow colour with youthful greenish highlights. Intense, persistent, sophisticated aroma of great elegance, with hints of hawthorn, grapefruit, rennet apple, white peach and a pleasing undertone of acacia honey.
Fresh and properly balanced on the palate, it rewards us with interesting developments of taste.
It’s similar in carbonation and depth of a mimosa but without the wine. Less apple and lighter than usual for a cider, it is pretty orange forward, but a bit thinner than drinking straight orange juice.
FOOD PAIRING
A refreshing change for Christmas morning
Prosecco is the fashionable dry sparkling wine produced from Glera (formerly known as Prosecco) grapes grown in the hills of the Veneto region. It is a pale and delicate wine with fine mousse and persistent fine bubbles.
FOOD PAIRING
This wine is ideal s an aperitif, with seafood starters, light risottos, excellent as a dessert wine.
The aroma is like a parade of ripe dark fruits; blackberry, marionberry, and cassis. Aging one hundred percent of this wine in new French oak has generated a bouquet featuring luscious sweet caramel and mocha. The flavours of concentrated smoky boysenberry and black currant are savory and rich with plenty of creamy oak that seems to roll on forever never ceding the stage to the chewy mouth-drying astringency so frequently associated with this variety.
FOOD PAIRING
Most folks pair Petite Sirah with big hearty stews and braised meats. This is fine, but I have no qualms about enjoying this wine by itself, often as a liquid dessert.
Cryomaceration and soft pressing. The grapes are left to ferment slowly, in temperature-controlled stainless steel tanks and in contact with their lees. Fresh and floral scents of white pepper, pine nuts and broom and a dry and soft taste for a wine that stands out for its excellent quality
FOOD PAIRING
Oysters, sushi, sashimi and all the raw fish. The combination with white and red meats is also interesting. Excellent combination with glazed duck.
Intense ruby red colour.
Persistent aromas of ripe fruit and berries, prunes and red mulberries on the nose.
The clear spicy note recalls black pepper and liquorice. The wine is warm and soft but well-balanced by the signifcant structure and pleasing tannin.
Seasonal Sangria
750ml Lunae Auxo Rosso
½ cup white sugar
1 (46 fluid ounce) can pineapple juice
1 (8 ounce) can pineapple chunks
1 orange, sliced into rounds
1 lime, sliced into rounds
Fruit for the Les Grains is harvested at night. The Les Grains wines come from select vineyards in the Luberon and Ventoux slopes. While Chardonnay and Merlot are not typical for this region, the high altitude and night harvesting maintains the freshness and fruitiness of these wines, making them ideal for everyday enjoyment.
FOOD PAIRING
The perfect welcoming glass of wine.