Pairing Rosé with Apples, 3 Ways With 90+ Cellars Lot 49 Sparkling Rosé

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.comThis post was made in partnership with 90+ Cellars. Recipes and ideas are my own.

Here is Southern California, September is a tricky month. While much of the country is starting to get cooler temps and fall into sweater weather, here we get scorching temperatures. Weirdly, if you journey into the mountains, barely an hour away, the apple farms are heavy with fruit ready to be picked; there’s a bit of a disconnect. But that means we can continue to savor summer just a little bit longer and make some cocktail and wine choices that transition between these two seasons nicely.

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.comToday we’ve partnered with 90+ Cellars to show you how you can meld a summery, sparkling rosé wine with fresh Autumn apples. It’s what to make when you’ve over-picked at the orchard and bought way too much cider.

The 90+ Cellars Lot 49 Sparkling Rosé is made from Pinot Noir grapes planted in vineyards throughout the regions of Trentino and Alto Adige in Northern Italy. It is vinified as a dry rosé prior to second fermentation using the Charmat method. What does that mean you ask? The second fermentation happens in a tank as opposed to the wine bottle. This method preserves the flavor and aroma and allows for quicker production, without sacrificing taste. (Throw that fact out at a dinner party!)

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.com

With a light bubbliness, aromas of berries and rose, and a slight acidity, pairing with sweet, tart apples is a perfect pair. These three dishes we’ve picked out work as part of an appetizer spread, on their own, or even as part of a larger meal, and they all pair very well with this rosé.

“Holiday entertaining” might still be a few months away, but we think there’s always a reason to celebrate with a party and this transitional time between months, with a few extra hours of sunlight left in the day, is definitely reason enough for us! Now on to the pairings!

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.comTo start: Apple Jelly with cured ham and Manchego

  • An easy and quick appetizer to assemble! On water crackers or bread, layer a piece of cured ham, Manchego cheese, and a dollop of apple jelly. The fattiness of the meat and cheese with the smooth, sweetness of the apple jelly pair are lovely with the small bubbles of the wine.

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.comPalate cleanser: Sweet and Spicy Apple Granita (full recipe below)

  • Enjoy this cool treat on its own, or between meals as a palate cleanser. Just don’t forget your wine! That acidity in the rosé pairs with the slight acidity found in the apple cider and lemon juice in the granita.

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.comWith the main meal: Spiced Apple Chutney (full recipe below)

  • While a rich, spiced chutney might seem like a heavy match for rosé, the 90+ Cellars Lot 49 Sparkling Rosé lightens the dish up and the spices work really well together. The chutney can be enjoyed on a slice of toasted bread, or alongside a main dish like pork.
Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.com

Sweet and Spicy Apple Granita

3 cups apple cider
3 tablespoons maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1-1/2 tablespoon freshly squeezed lemon juice

In a medium sized sauce pan, combine all the ingredients and bring to just under a boil. Remove from heat and whisk to combine. Pour into a 9×12 baking pan and place in the freezer. After 30-45 minutes, whisk mixture to break up any ice chunks. Wait one hour and with a fork, scrape through the mixture so that it is chunky. Wait an additional hour and scrape the fork through again, fluffing up the mixture. Freeze until ready to serve.

Spiced Apple Chutney

(adapted from Cooking Light)

1 tablespoon olive oil
1/4 cup finely chopped shallots
2 diced and peeled apples (I used Gala)
1/4 cup seedless raisins
1 tablespoon yellow mustard seeds
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 teaspoon kosher salt
2 tablespoons apple cider vinegar
2 tablespoons water

Heat a small saucepan over medium-high heat. Add oil; swirl to coat. Add shallots; cook 1 minute, stirring constantly. Add apple; cook 3 minutes, stirring frequently. Stir in raisins, mustard seeds, sugar, pepper, cloves, ginger and salt. Add vinegar and 2 tablespoons water; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until apples are tender and most of liquid is absorbed. Serve warm or let cool and transfer to an air-tight container. Refrigerate for up to one week.

 

If you’d like to find out more about 90+ Cellars Lot 49 Rosé and all their wines, please visit them at: ninetypluscellars.com/

Vinho Verde Spritz Cocktails with Wine Candied Lemon Peels for Pastéis de Nata

Vinho Verde Spritz Cocktails and Egg Tarts // stirandstrain.comThis post was made in partnership with Vinho Verde Wines. Recipe and ideas are my own.

Labor Day will soon be here. The end of summer is in sight…sigh. But I’m going to stretch these last few weeks of warm days and cool nights the best way I know how! With a picnic!

Vinho Verde Spritz Cocktails and Egg Tarts // stirandstrain.comPicnics sure have changed a lot since I was little, obviously. There’s definitely wine now. However, the bugs are still there in droves. But I get to stay out a lot later so…win!

Vinho Verde Spritz Cocktails and Egg Tarts // stirandstrain.comToday I’ve partnered with Vinho Verde Wines from Portugal to help you find an easy, breezy way to celebrate summer’s last hoorah. The Vinho Verde wine region has been producing these young wines for over 2,000 years and is home to Portugal’s largest wine region. While 86% of their wines are white, they also produce some red, rosé and sparkling wine as well as brandy. These wines are also super affordable, and pair well with food. In other words, a great picnic wine! Don’t think of these Vinho Verde wines as a summer sipper only though; they transition from Summer right into Fall and are the versatile wine to keep around all year long.

For our Labor Day picnic I’m bringing along this Avesso wine from the Vinho Verde region. This refreshing wine has aromas of citrus, peach, and almond with a slight acidity and touch of minerality. You can enjoy it on its own, but it’s also wonderful in a spritz cocktail, which we’ll make and take along.

Vinho Verde Spritz Cocktails and Egg Tarts // stirandstrain.comYou can’t have a picnic without some great picnic food too. And if we’re drinking Portuguese wine, we are definitely eating Pastéis de Nata (Portuguese egg tarts). These light, slightly sweetened tarts hold up well outdoors. I have a few bakeries here in Los Angeles that I like to buy mine from, although I’m linking to a solid recipe below if you’d like to bake yours. I do like to dress mine up a bit for the picnic with some wine-candied lemon peels which I DO have a recipe for below using the same wine we’ll make spritzes with.

I’m feeling so ready to spread out a blanket, have a few spritz cocktails, and snack on some yummy tarts. I can feel that warm, late summer breeze now. So let’s open that wine and start putting this picnic together!

Vinho Verde Spritz Cocktails and Egg Tarts // stirandstrain.comA picnic should not be a stressful affair. Here’s some tips to help make your day go off without a hitch!

  • Pre-batch the spritz mix! The night before, measure out all the ingredients minus the soda water. Refrigerate the mix, and the next day bring along some ice, portion out the drinks, and top with the soda water!
  • No time to bake egg tarts, but want this transportable, delicious picnic snack? Buy them! Both Portuguese and Chinese bakeries are home to wonderful egg tarts.
  • You don’t need a picnic basket! Sure, they’re cute, but if you don’t have the space, or the desire to buy one, some reusable bags, a cooler, or even an old Amazon box will do. If it holds stuff, use it!
  • A combination wine opener/pocket knife. I’m a big fan of Opinel knives and they have a beautiful combo one. Get that wine open, zest a lemon, and cut up some tarts. Maybe whittle some sticks for marshmallow roasting later. It’s a like a picnic swiss army knife, but with only the most important tools.
  • And speaking of gadgets to have outdoors, I really love a double insulated wine chiller. If I’m going to be hanging out in the sun for a few hours at a picnic, I want to keep my wine cool.

Vinho Verde Spritz Cocktails and Egg Tarts // stirandstrain.comVinho Verde Spritz (makes one Spritz)

2 oz Avesso Vinho Verde DOC Wine
1/2 oz Elderflower liqueur
1 oz Bitter Bianco
1/4 oz Lemon syrup from candied lemon peels
3 oz Soda water
Lemon wheels

In a shaker filled with ice, pour in Avesso Vinho Verde DOC Wine, elderflower liqueur, Bitter Bianco, and lemon syrup. Shake 20 second and strain into a wine glass. Add fresh ice and pour in soda water. Stir gently to combine and garnish with lemon wheel.

Vinho Verde Spritz Cocktails and Egg Tarts // stirandstrain.comWine Candied Lemon Peels for Pastéis de Nata (Egg Tarts)

2 medium sized lemons
2/3 cup sugar, divided
2-1/3 cups water, divided
1/3 cup Avesso Vinho Verde DOC Wine

Using a wide vegetable peeler, zest the two lemons into wide strips making sure not to include of the white pith. Cut strips into quarter inch wide strips. Place strips in a small sauce pan with 2 cups of water. Bring to a boil. Boil 5 minutes uncovered. Drain. Rinse in cold water.

Return the lemon strips to the pan. Add in 1/3 cup sugar, 1/3 cup water, and wine. Bring to a boil and continue to cook until a syrup forms. About 8-10 minutes. Turn to a simmer and simmer 5 minutes until peels are translucent. Remove from heat. Pour remaining sugar onto a sheet pan and spread evenly around. Using a slotted spoon or fork, remove peels and place on sugar. Toss to coat peels in the sugar. Separate peels so none are sticking together. Move to a drying rack and let sit about one hour. Store in an airtight container. Will keep several months refrigerated.

Save syrup from pan into an airtight container. Refrigerate. Will keep up to one month.

Garnish tops of Pastéis de Nata with a few strands of the wine candied lemon peel and a few drops of their syrup.

**Feel like making your own tarts? Check out this recipe from Tasting Table for Pastéis de Nata.

Vinho Verde Spritz Cocktails and Egg Tarts // stirandstrain.com

For more information on the Vinho Verde wine region, please visit them at winesofvinhoverde.com



May Entertaining: Cinco de Derby Party

Giddy-up! ¡Olé! It’s a Cinco de Derby Cocktail Party brought to you by Master of Mixes!

May Entertaining: Cinco de Derby Gift Guide // stirandstrain.com

Place your bets! Does your trifecta include Blood Orange Margaritas? Minty Mint Juleps? Three Sheets to the Wind? (I’m definitely putting all my money down on those three)

When Cinco de Mayo and the Kentucky Derby fall on the same day, everyone’s lucky. So, it’s time to throw a party of dueling cocktails! Mix up a giant punch bowl of Master of Mixes Blood Orange Margaritas, or make some ice cold batches of super minty Mint Juleps with a little help from Master of Mixes Mint Syrup (with extra mint garnishes please!). Stir it up with a pony or two, and tip back a festive cup to drink them all out of. And if you’re headed to the races later, slip a little into your lucky flask.

1. Party Banner 2. Cactus Cups 3. Tassel Napkins 4. Pony Cocktail Pick 5. Master of Mixes Blood Orange Margarita Mix 6. Master of Mixes Mint Syrup 7. Silver Punch Bowl 8. Opera Glasses 9. Horseshoe Flask

 

If you’d like to learn more about Master of Mixes and their naturally flavored, delicious mixers (and take a peek at their over 45! different flavors), please visit them at MixologyPro.com!

Holiday Entertaining: What Type of Appetizer Am I The 30 Minute or Less Wine & Appetizer Pairing

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

This post was made in partnership with Sonoma-Cutrer Wine. Recipe and ideas are my own.

No one wants to show up at a party this holiday season to find their host has given up on life and left just one type of appetizer out for everyone. But it happens. Don’t be that person.

Instead, cater to the 4 types of appetizer people. Yes folks, there are 4 types: classic appetizer person, fun appetizer person, bold appetizer person, and casual appetizer person.

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Please don’t give me the side-eye when I say you should make 4 separate appetizers! See that bounty of food? Looks good doesn’t it? Looks like someone slaved away in a kitchen all day planning the perfect party bites to serve with their wine. But what if I told you all these dishes could be made in 30 minutes or less for YOUR Holiday Wine Pairing Party? Maybe you’d say, Elana, giiiiirrrrlll that couldn’t possibly be true. Or maybe, Elana, SIGN ME UP LET’S DO THIS.

I like your style friend. Let’s talk about a 30 minute or less Holiday Wine Pairing Party.

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Today we’re in the kitchen with Sonoma-Cutrer pairing their Russian River Valley Pinot Noir and Les Pierres Chardonnay with these four different kinds of appetizers. Before you begin to pair some food with the wine, it’s helpful to know your wine. Have a few sips. What do you taste here?

Russian River Valley Pinot Noir: blackberries, jam, vanilla and tobacco aromas with a silky, round flavor of spices and tart cherry fruit flavors.

Les Pierres Chardonnay: bright lemon aroma and subtle spicy aromas bursting with citrus flavors, spice and mineral notes.

Both of these wines are super food friendly, but for the perfect bites, I’m going to help you pair the right foods with them. However, let’s start with YOU first. What type of appetizer person are you?

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Classic (pairs with the Chardonnay): you’re wearing a sport coat or a LBD to this holiday party. And you like your appetizers to sound like an appetizer, but elevated. Smoked trout? Herbed cheese? It’s familiar yet different, and you’ll take 6.

Casual (pairs with the Pinot Noir): you’re not wearing a tie and 7pm start time is just a suggestion. A spoonful of marinated mushrooms to walk around and nibble on that only took 5 minutes to make? Sure, that’s cool.

Bold (pairs with the Chardonnay): so you went skydiving this morning and wore white after Labor Day. You need a savory twist with the world’s hottest pepper cheese to snack on and then tell your friends about.

Fun (pairs with the Pinot Noir): sparkly yoga pants are totally party pants and ugly holiday sweaters are the only appropriate sweater to wear this time of year. Just don’t double dip your Pigs in a Blanket in the cranberry mustard sauce or it’s a party foul for you.

Now you can help your guests choose which appetizer they are AND you’ll have a wine ready for them to drink it with. Ready to get cooking? Crack open some wine first and let’s go!

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Smoked Trout with Dill and Chive Cream Cheese on Crackers

Yields about 25 crackers
1 8 ounce packet cream cheese, softened
1-1/2 tsp freshly squeezed lemon juice
1 tsp salt
½ tsp black pepper
1 tbsp chopped chives
1 tbsp minced dill
1 8 ounce package smoked trout, shredded
crackers to serve, I prefer some with a little heft for this like oat crackers
Chives and Black Salt for garnish

Mix together softened cream cheese, lemon juice, salt, pepper, chives and dill. Set aside. Build your appetizer by spreading about 1-1/2 teaspoons of cream cheese mixture onto the cracker. Top with shredded trout. Garnish with chopped chives and a big flake of black salt.

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Pigs in a Blanket with Cranberry Mustard Sauce

1 pack little sausages
1 container crescent rolls
1 tsp dried thyme
1 10 ounce package cranberries (fresh or frozen)
1 cup brown sugar, packed
1 tbsp water
Pinch salt
½ cup dijon mustard

To make the Pigs in a Blanket: Preheat oven to 375°. Lay out crescent rolls and sprinkle thyme over dough, lightly pressing thyme into the dough. Cut crescent rolls in thirds. Wrap around sausages, gently pinching the dough ends together. Lay Pigs in a Blanket seam side down on a sheet pan covered in parchment. Bake 12-15 minutes until golden brown. While Pigs are cooking, make the cranberry mustard.

To make the Cranberry Mustard Sauce: Combine cranberries, brown sugar, water and salt in a medium-high saucepan over medium heat. Stir to dissolve sugar. Lower heat to medium and continue to stir until cranberries release water and pop open, about 6-8 minutes, continue to stir until sauce has thickened slightly, another 2-3 minutes. Remove from heat and let cool. Stir in dijon mustard. Transfer to an airtight container and keep refrigerated up to one month.

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Spicy Cheese Twists

Adapted from The Kitchn

2 sheets store-bought puff pastry, thawed
1-1/2 cups spicy cheese like ghost pepper, finely grated

  • Preheat the oven to 375°F. Line two baking sheets with parchment and set aside.
  • Dust your counter or cutting board with 1/4 cup of cheese. Unfold 1 sheet of puff pastry over top of cheese. Top with another 1/4 cup of cheese.
  • Roll out to 1/8-inch thick. Fold the pastry in half. Top with another 1/4 cup of cheese. Roll out again to 1/8-inch thick. I roll mine out about the size of a sheet pan.
  • Using a sharp knife, cut the pastry into long strips roughly 1-inch wide. Twist strips and gently stick ends onto parchment to prevent un-twisting. Repeat with next sheet.
  • Chill for at least 10 minutes or up to an hour (if you have time!).
  • Bake 15 to 25 minutes. Begin checking shorter straws after about 15 minutes, and longer straws after 20 minutes. Remove from the oven once they are puffed and crispy, feel dry to the touch, and are deep golden.
  • Cool briefly on the baking sheet and transfer them to a cooling rack or serving plate.
  • Serve warm or room temperature. Puff pastry straws are best served the same day they are made.

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Simple Marinated Mushrooms

1 tablespoon extra virgin olive oil
12 ounces small button mushrooms (if you want to make it fancier, use mixed wild mushrooms)
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 cloves of garlic, crushed and minced
1/2 tsp maple syrup
1/2 tsp red pepper flakes
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1 bay leaf
½ tsp dried dill
1/2 tsp kosher salt

  • Heat olive oil in a medium frying pan over medium-high heat. Add in mushrooms when oil is warm and sauté 5-8 minutes. Remove mushrooms from heat and set aside.
  • In an airtight, nonreactive container (I like Pyrex bowls for this), whisk together red wine vinegar, olive oil, garlic, maple syrup, red pepper flakes, basil, oregano, thyme, bay leaf, dill and kosher salt. Add warm mushrooms into the bowl and toss with the marinade, covering the mushrooms. Let stand 15 minutes and serve. Mushrooms will develop more flavor the longer they sit and are even better the next day if you have the time!

For more information on Sonoma-Cutrer Wines, please visit them at: www.sonomacutrer.com


Late Summer Entertaining: Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad and a Picnic Giveaway!

Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.com

This post is brought to you by Beaujolais Wines, Regnié, Franck Cinquin, Domaine des Braves, 2014. Recipes and ideas are my own.

As we’re wrapping up Summer and starting to think about Fall, this is the time of year I start to stockpile my end of season summer fruits and veggies. And per usual, I overdo it with the produce.

For our end of summer entertaining post I thought I’d crack open a bottle of Beaujolais and show you this simple but flavorful dish you could serve up while we squeeze in the last few summer parties of the season (check the end of the post for our giveaway if you’re in need of some picnic swag!). Sometimes the perfect late summer get togethers can be as simple that: wine and a beautiful salad that showcases the bounty of the transitioning seasons.

Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comBut this is a spirits site, why are we talking salads?? Well, because we’ll be using that wine you’ll be serving your guests as an ingredient too! The star of the salad is the pickled stone fruit: nectarines, plums and cherries. These pickled stone fruit take a 3 day dip in a sweet and sour bath laced with wine and come out the other end transformed into some crazy delicious bites. I love it when I can incorporate elements from both the drinks and the food together for dishes.

Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comIn addition to this yummy salad, we’re also taking wine today. If we want to keep our get togethers simple and laid back, we also need a laid back wine. Enter Beaujolais; more specifically Régnié.

Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comRégnié (pronounced like rein-yay) is the ultimate outdoor entertaining wine. It’s food friendly and pretty much pairs with all those foods you’d want to eat at your outdoor fête. Charcuterie plate? Yes. Spinach salad? Yes. All the cheeses?!?!? Yes yes yes! That’s why we’re pairing this medium-bodied red Beaujolais (did you know Beaujolais comes in red, white AND rosé?) with our salad; the slightly spicy berry, tart and dry wine compliments the pungent, sweet and sour flavors of the pickled stone fruits as well as the salty goodness of the charcuterie and cheese perfectly.

Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comThe idea of this salad came about because, well…I’m not really a cracker person. Shocker, what?! Is that a thing?? I’m usually the odd one just eating cheese and meat slices off a fork; I just don’t want all the filler. My husband however is a water cracker connoisseur and is baffled by this approach to eating a cheese and charcuterie board. I thought that if I want to eat my meat and cheese and all the components of a well-dressed spread in a more substantial manner, I can put them all in a salad. The added bonus is the wine in the pickled stone fruits which punches their taste way up, and the resulting brine is an amazing substitute to plain old vinegar in the dressing for the salad.

Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comAre you guys ready to throw one last summer party now?

Here are some tips for serving your wine, party style:
  • Beaujolais is a pocket friendly wine, so stock up for the party
  • serve Régnié at slightly cooler than room temp but never totally chilled (and it’s fine if you forget and leave it at room temp too!)
  • don’t be afraid to pair this wine with “picnic” foods: fried chicken, crab dip, pâtés…
  • serve it all day long: Beaujolais is easy to drink from apps to dessert and everything in between

Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comWine-Pickled Stone Fruit and Charcuterie Board Salad

1-1/2 cup of pickled stone fruits plus 2 tablespoons of brine, reserved (recipes follow)
4 ounces sliced prosciutto and salami
1/4 cup sliced cornichons
1/4 cup sliced olives
1/2 cup crumbled blue cheese
4 cups mixed greens
1 tablespoon olive oil
1/2 teaspoon salt
pepper
basil, chives, parsley, basil flowers for garnish
toasted baguette slices, optional

Start by mixing together brine, olive oil and salt and pepper to make a dressing. Build your salad by placing greens on a large plate and top with stone fruits, charcuterie, cornichons, olives, and cheese. Toss to combine and top with fresh herbs. Optionally serve toasted baguette slices to mop up any juices left over on your plate.

Pickled stone fruit

4 large stone fruits (mix of nectarine, plums and/or peaches), sliced into 1/2″ slices
1-1/2 cups white vinegar
1-1/2 cups water
1/2 cup sugar
1 teaspoon chili flakes
1 teaspoon black pepper, whole
1 teaspoon coriander, whole
1 star anise
1 bay leaf
1-1/2 teaspoons kosher salt
1 ounce Régnié Beaujolais wine

In a medium sized non-reactive saucepan, pour in white vinegar, water, sugar and salt. Heat over medium-high heat until sugar has dissolved. Stir in chili flakes, black pepper, coriander, star anise and the bay leaf. Bring to a boil and remove from heat. Place the stone fruit slices in a large glass container and pour the hot liquid over the fruit and stir in wine. Let the mixture cool to room temperature and then cover and refrigerate. Let the mixture sit for three days for best taste. Keeps up to two weeks.

*Sweet and pungent with a nice lingering heat from the small addition of chili flakes.

Pickled cherries

adapted from Whole Foods

1-1/2 cups cherries, pitted
1-1/2 cups water
1/3 cup sugar
3 cloves
1 cinnamon stick
1 teaspoon black pepper
1 teaspoon coriander
4 green cardamom pods
1 bay leaf
1-1/2 teaspoons kosher salt
1/2 cup white vinegar
1 ounce Régnié Beaujolais wine

In a medium sized non-reactive saucepan, add in water, sugar, cloves, cinnamon stick, coriander, cardamom pods, bay leaf and salt. Bring to a boil, lower heat and simmer, stirring occasionally, 3 minutes. Remove from the heat and let steep 5 minutes. Stir in vinegar and wine. In a medium sized glass container, place cherries at the bottom and pour hot mixture over them. Let cherry mixture cool to room temperature, cover, and refrigerate for three days for best flavor. Keeps up to two weeks.

Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.com

*Sweet, sour and spicy!

Up Your Beaujolais Game! from Honest Cooking on Vimeo.

You’ve got your wine, you’ve got a tasty salad, and now you guys need some picnic swag! Enter below for a chance to win a Wine Picnic Bag for 4 valued at $119! (Giveaway ends 10/15/17)

a Rafflecopter giveaway

For more information on Régnié and all theBeaujolais wines, please visit DiscoverBeaujolais.com today!



Holiday Entertaining Tips: What to Do With Leftover Wine

Entertaining Tips: Banfi Wine Ice Cubes // stirandstrain.comThis post is brought to you by Banfi Wine. Recipes and ideas are my own.

Of all the holidays over fall and winter, I’d say that Thanksgiving is the holiday where we drink the most wine. Maybe it’s because we’re matching all that food that is being shoveled down our gullets, or maybe it’s always a thoughtful gift to bring to the party. Inevitably, after the meal, and the dessert, and that second meal at 1am, there are always a few stray bottles that have just a little too much wine left in them to finish off standing over the sink. So what to do?

This holiday season I’m going to give you guys a few quick and dirty tips to make entertaining easy for you. First up: leftover wine, because it happens.

Entertaining Tips: Banfi Wine Ice Cubes // stirandstrain.comThere’s a pretty easy solution that probably has never crossed your mind: freeze it into ice cubes. Because wine has a low alcohol proof and is made of a higher percentage of water, it will freeze. Now, it will never get a solid as an ice cube, but it will freeze and hold a shape. I would suggest freezing the wine for a full 48 hours before use, and to store in the ice cube trays (I like these big guys). You might want to cover with plastic wrap as well so the wine will not brush off onto other items in your freezer.

Entertaining Tips: Banfi Wine Ice Cubes // stirandstrain.comI used Banfi Wine’s Bell’Agio Rosso Dolce for my ice cubes. This Lambrusco is a sweet red wine that is a perfect match for your holiday table. The sweetness of the wine is a nice addition in ice cube form when mixing up drinks so you won’t need much (or any) added sugar.

And just how should you use up those wine ice cubes? Here’s a few ideas for you all:

  • Instant Sangria: slice up some oranges and apples, add a wine ice cube and give the whole thing a generous splash of sparkling water. Stir and let sit for 5 minutes.
  • Wine spiked cocktails: wine ice cube + liquor (gin, whiskey, rum) + a slice of lemon or orange = tasty.
  • Wine granitas: instead of freezing in an ice cube tray, add the wine to small ramekins (like these), give a good spritz of lemon juice, a scant teaspoon of sugar, mix and freeze. After a few hours give it a stir, then do the same again a few hours later. When frozen to the consistency you desire, take them out and eat right from the ramekin. YUM!

Entertaining Tips: Banfi Wine Ice Cubes // stirandstrain.comDo you have a trick for using leftover wine? Leave your ideas in the comments below!

For more information on Banfi wine and the Bell’Agio Rosso Dolce Lambrusco, please visit their site at banfiwines.com!

Florals generously donated by BloomsyBox.com

3..2..1.. Aperol Spritz Break! Indoors or Outdoors, Summer Adventure is Go

Aperol Spritz Break // stirandstrain.comThis post is brought to you by Aperol. Ideas are my own.

Today’s post is a kind of choose your own adventure. Whether you prefer to stay in an air conditioned home bar, or off under a shady tree on a hot summer day, I’m here to help make sure that wherever you do go, you have a pretty sweet bar set up.

I’ve teamed up with Aperol this summer to help kick off your very own Aperol Spritz Break. What’s that you ask? Italy’s favorite spirit, Aperol, has it’s own signature cocktail that’s the perfect reason to stop and take a moment to relax. Where you relax is up to you, so let’s get you set up for your #SpritzBreak.Aperol Spritz Break: Summer Adventure // stirandstrain.com

The Home Bar

Although you may have a serious case of missing out looking at everyone’s Instagram account that shows off their mid-century bar cart, let me tell you that a decent home bar does not require one. I don’t have one, and look, I have a whole website devoted to cocktails made out of a home bar. This set up just requires you have a small rectangle of space to devote to your seasonal drink.

A seasonal drink? Yes. Why? Because cluttering up your space with a bunch of bottles is messy and if you have everything picked out ready to go, you look so smart when guests drop in and you can offer them a drink within seconds. It also means you get to switch out the area every season and fill it up with a new recipe and accoutrements; man I love the accoutrements. For the summer I’m enjoying an Aperol Spritz.Aperol Spritz Break: Summer Adventure // stirandstrain.com

What makes a great space? The details. Your bar set up should be a tiny party waiting to happen. It should look like fun, but it should also be neat and have everything you need.

Like the proper bottles: have all the bottles you need for your seasonal drink ready and full. And then some. I love the small bottles from Q-Club and Fevertree for when I’m having a cocktail or two at home, or if a friend or Christopher is there enjoying one with me. For the larger crowds I use a soda siphon. Special dibs to you if you have a vintage one that works!

Ice: invest in a good ice bucket that will keep your ice cool. I like to break out my bronze pineapple when I have guests, but if it’s couple night at the house, I have a rugged OXO insulated bucket that gets the job done.

Aperol Spritz Break: Summer Adventure // stirandstrain.comTools & Glassware: for the Aperol Spritz, no shaker is necessary. Just a stir stick to give it a final swirl before serving. For this punchy-colored cocktail I prefer an equal punchy-colored stirrer. These birds came from South America, but you can just go as far as Amazon and find some colorful ones. For serving, I like to have a few different size glasses available since this recipe is so adaptable. A few stemless wine glasses and some larger goblets for when you’re in the mood. And don’t forget a small knife for your fruit.

And speaking of fruit: always have a full bowl of fruit. Always. It’s not like they need to be kept refrigerated, they pretty up the space, and you’ll need lots of orange slices on hand for that Aperol Spritz.

Aperol Spritz Break: Summer Adventure // stirandstrain.comExtras: It may seem obvious, but have some napkins for you and your guests. I always have paper and cloth napkins at the ready. You know there are just some people you’ll have over that either need a lot of napkins or are going to destroy your nice hand-stamped linen ones: give them paper. Alternatively, there are going to be some folks who scoff at paper. Whether it’s because of the environment or they’re a whole bunch of haughty hoo-haw: give them the cloth. Chances are they know enough not to spit their gum out in it.  This same reasoning goes with straws too. Both napkins and straws are the quickest way to change up the whole theme of your bar area.

And lastly, flowers: I’m a glutton for fresh flowers around the house. If I had my way there would be a constant rotation of flowers and my house would always smell amazing. A little bouquet just perks up the bar area and you don’t have to get super fancy. BONUS: get edible flowers and use them in your drinks.

Aperol Spritz Break: Summer Adventure // stirandstrain.comThe Outside Bar

Whether you’re moving the party outside to the stoop, out to the park, or over to the beach, sometimes you need to just take it out of the house. Everything you need to have your own Spritz Break party can easily fit into a small insulated bag like this; just stop and get some ice on the way!

Aperol Spritz Break: Summer Adventure // stirandstrain.comMany of the same requirements for your home bar set up work out in the wild:

  1. Bring only what you need: a bottle of Aperol, a bottle of prosecco, and two small bottles of club soda is enough for you and a small group of friends to have a nice round of drinks.
  2. Have the right tools: napkins, straws, a bottle open, a selfie-stick. Only the essentials.
  3. Glassware: leave the real glass at home. Invest in some nice quality plastic for trips out.
  4. A place to sit: blankets are lovely.

Aperol Spritz Break: Summer Adventure // stirandstrain.comPlan ahead though too:

  1. Chill your bottles beforehand. That way your ice doesn’t immediately melt as soon as it hits the liquid.
  2. Cut your garnishes at home. Then you don’t have to bring a cutting board, a knife, and attract bees (trust me on the bees).
  3. Bring along some lazy games like playing cards or dominoes. Or Cards Against Humanity. Something that you only need to give a quarter of your attention to so you really do feel like you’re taking a break.

Regardless of where you head this summer, use these tips to make sure you have the best bar set up, and you’re sure to have a relaxing Spritz Break.

Aperol Spritz Break: Summer Adventure // stirandstrain.comNever had an Aperol Spritz before, or need a recipe refresher? It’s as easy as 3, 2, 1:

3 parts prosecco, Cinzano Prosecco used here
2 parts Aperol
1 part club soda, Q-Club used here

  • Add prosecco, Aperol and club soda to a glass filled with ice. There’s really no cap on the size of each part; I’ve been known to fill a goblet or two. Top your glass off with a slice of orange, maybe a straw or two, and you’re ready for your #SpritzBreak!

For more Aperol Spritz Break ideas, please head on over to Aperol.com!