Star's Wine of the Week

Marques del la concordia crianza rioja 2007

 

This well aged and ready to drink wine is garnet in color with a clean nose with aromas of blackberry, cassis, plums, smoke and a hint of wood. This dry red from Spain is well balanced with medium tannins, minerality and acidity. The palate is consistent with the nose with sweet red and black fruit followed by drying tannins and a hint of vanilla and wood. I found that the Marques went very well with leg of lamb,Couscous  and broccoli.

COOL DOWN THIS SUMMER WITH THESE COCKTAIL RECIPES

                              ARCTIC BLUE

• 2 TO 4 CUBES OF ICE
• 4-5OZ OF 7UP
• 1oz of Troubadore
• Dash of Blue Curacao
• Peppermint stick
• Add a couple of ice cubes to a martini or highball cocktail glass
• Pour 7up and Troubadore in shaker
• Stir in a splash of Blue Curacao
• Garnish with peppermint stick

      CARIBBEAN COCTAIL

1 1/2 oz. PALMS WHITE rum
1 oz. GRAND IMPERIAL orange liquer
1/2 oz. fresh lime juice
1/2 oz. fresh lemon juice
3 oz. chilled lemon-lime soda
Dash of  Ready Rabbit grenadine, for color
Lemon wheel
Add all
Ingredients and enjoy



                      

SUMMER BREEZE

1 part V-5 vodka
2 parts coconut water
2 splashes Ready Rabbit Blue Curaçao
½ fresh lime, squeezed

 

 

Star's wine of the week.

Generations 3 from Whitehall Lane Winery

 

 This big, rich, complex and full-bodied wine has lots of blackberry, black cherry and plum flavors.  It has nice depth with a touch of mocha, spice & vanilla on a long finish and is drinking wonderfully now! 52% Merlot, 30% Cabernet Sauvignon & 10% Syrah. Holds up well with steak to round out a great bar-b-q.

Carolyn's Cafe Notes...

Iced Coffee for the Summer!

Have a french coffee press hanging around the house without an idea what to do with it?  Try cold brewing coffee for a refreshing take on a morning favorite.  First choose a nice latin coffee with spritely, citrus notes...suggestion?  Costa Rican is a fine latin coffee grown in volcanic rich soil producing some of the world's smoothest latin coffees with mild acidity and rich flavor.   Double your recipe...nothing is worse than drinking weak coffee. Ground coarse for your coffee press add good water and brew for 8 to 12 hours.  What you get is a coffee essence that is out of this world with little or no acidity.  If you want to step it up a bit add fresh cut oranges and orange syrup or liquor.  Add your favorite creamer (non-flavored) and pour over ice for a refreshing summertime drink. 

Carolyn's French Wine Recommendations....

Le Canon du Marechal Muscat-Viognier 2010 (Domaine Cazes)---This French white wine, from the Languedoc Roussillon, Vin De Pays D'oc sub-region, is a delightful blend of 80% Muscat and 20% Viognier.  It is an ideal white wine for summer.  The region's soil is a mixture of limestone and clay pebbles giving the wine a delicate minerality at the end with a lightly sweet, peachy notes in the front.  This  is a reasonably priced French vin de pays. Serve chilled, pairs wonderfully with a light brie and granny smith apples.  Perfect for a summertime snack.


Les Tours De Beaumont Haut-Medoc 2009---From the fine vineyard of Chateau Beaumont nestled amid the sand dunes and pine forests of the Medoc region, 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc, it is a "perfect ambassador for its appellation".  Fresh sun-ripened blueberries, currants and blackberry notes with a hint of tobacco and mocha on the finish give this wine its distinctive flavor.  Serve room temperature, pairs nicely with bordelaise-mushroom smothered sirloin steak.

Bodelais-Mushroom Sauce

Original recipe makes 4 servings

Makes servings USMetricAdjust Recipe (Help)

1 tablespoon butter

2 tablespoons shallot, minced

1 teaspoon minced garlic (optional)

3 tablespoons butter

2 cupssliced fresh mushrooms

1 cupbeef broth

1/3 cupred wine

1 tablespoonWorcestershire sauce

1bay leaf

1/4 teaspoon chopped fresh thyme, or to taste

salt and pepper to taste

1 tablespoon cornstarch

2 tablespoons cold water

 

Directions

1. Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
2. Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

HAPPY 4TH OF JULY ,COME SEE US FOR YOUR REFRESHMENTS!!

FEEL THE POP FOR YOUR RED WHITE AND BLUE COCKTAIL

All you need is Pomegranate or Cranberry juice and seltzer, for your vodka use V-5
Dampen glass rim with lemon juice,then dip into blue POP ROCKS and have a Blast.




The Glass With a Blast
 What you will need  Rasberries,Blueberries ,Sprite ,Troubadoure Vodka and Pop Rock(Red or Blue)

Come and See Us For Refreshing Summer Treats

Everything Green Cocktail  servings 1
¼ honeydew melon, chopped
½ celery stock, chopped
¼ green apple, chopped
¾ cup sparling water
1 ounce of V-5 vodka
ice
Orange slice (for garnish)
Place V-5, melon, celery, apple, and sparkling water in a blender . Pour over  ice in a glass cup. Garnish with an orange slice.

Tropical Breeze cocktail servings 1
Juice of ½ grapefruit
4 basil leaves, plus 1 leave for garnish
8 strawberries, chopped
Sparkling water
1 ounce troubadour vodka
4 ice cubes
Place 1 ounce of Troubadour, grapefruit juice, basil, and strawberries into a glass cup. Muddle  basil and strawberries . Top with sparkling water and ice cubes. Garnish with remaining basil leaf.