June 2011 Archives

mustardchicken.jpgWhat to make for dinner tonight? Bring a taste of Napa Valley home with Cuvaison's refreshing estate grown 2009 Carneros Chardonnay - expertly paired with this quick and easy Mustard Chicken recipe.

CLICK HERE for recipe!

Heirloom Tomato and Peach Terrine

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recipeMeadowood_PeachTerrine.jpgSubmitted By: Chef Christopher Kostow
The Restaurant at Meadowood


The Restaurant at Meadowood offers a casually elegant dining experience featuring a modern approach to Napa Valley cuisine that's approachable, dynamic, evocative and playful by Chef Christopher Kostow. The service, which is at once professional, relaxed and fun, complements and completes the Michelin Three-Star experience.


Wine Country Gazpacho

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korbelRecipe_gazpacho.jpgSubmitted by Chef Robin Lehnhoff-McCray
Korbel Champagne Cellars

Looking for a quick, easy, and refreshing meal to serve this summer season? Try our Wine Country Gazpacho paired with our Korbel Natural Champagne.

INGREDIENTS


  • 3 cups Fresh Summer Tomatoes, chopped
  • 3 cups canned Italian Pear Tomatoes
  • 2 cups Cucumber, peeled, seeded and chopped
  • 1 cup Red Onion, chopped
  • ¼ cup Fresh Garlic, chopped
  • 2 Jalapenos, seeded and minced*
  • 3 cups Tomato Juice
  • ½ cup Cilantro, chopped
  • ½ cup Parsley, chopped
  • ½ cup Aged Red Wine Vinegar
  • ¼ cup Extra Virgin Olive Oil
  • salt and pepper to taste

Champagne Punch

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korbel-champagne-punch.jpgSubmitted by Korbel Champagne Cellars

The summer is fast approaching and tis the season for BBQ's and backyard get togethers. Korbel Champagne Punch is the perfect refreshing drink that all your guests will love.

INGREDIENTS:
  • 1 (10 oz.) package frozen sliced strawberries in syrup, thawed
  • 1 1/2 cups apricot or peach nectar
  • 1/4 cup lemon juice
  • 2 tbsp. honey
  • 2 (750ml) bottles KORBEL Champagne, chilled
  • 1 pint Häagen-Dazs® Raspberry or Strawberry Sorbet
  • Fresh strawberries, sliced, if desired
  • Fresh mint leaves, if desired

METHOD:
In a blender or food processor with metal blade, place thawed strawberries and syrup; blend until smooth. Pour strawberry purée into a large pitcher. Add apricot nectar, lemon juice and honey; stir to mix. Refrigerate until serving time.

To serve, pour mixture into a large punch bowl. Stir in your favorite KORBEL Champagne. (Korbel Recommendations: Non Vintage Blanc De Noir, Brut Rose or Brut) Gently drop small scoops of Häagen-Dazs sorbet into punch. Garnish with sliced strawberries and mint, if desired.

Sorbet scoops can be made ahead of time. Place scoops on wax paper-lined cookie sheet. Place in freezer until ready to serve.

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