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.

Lyons' Liquid Likables (Charles,Beer Department)

With so much beer being brewed south of the Mason-Dixon, it's easy to overlook some of the craftier creations from our yankee cousins.  There is a saison-style beer out of Illinois that is a uniquely philosophical approach in process.  In our fumbling attempts to better understand our given world we have learned to stay on our toes.  Through the disciplines of logic, metaphysics, and epistemology are our intial theories and premises called into question.  It is in the nature of the dilligent researcher to always reevaluate their own theories and assumptions.  The great minds at Goose Island Brewing in Chicago have had some real innovative success with their think (as well as their brew) tanks.  I was very recently invited to a patio social with a few brewer-buddies.  The idea was to convene a collection of heat-beating beers and relish the process of ranking them over a typical june afternoon.  By broad consensus, this fresh, new take on saison was by all means paramount.  20% of each batch is aged in wine barrels and laden with orange peel.  This has some microbiological ramifications but it's the refreshing character that leaps off the tip of the tongue.  It is a sunrise sweet, beginning with a musty, belgian yeast flavor and crescendoing in a dry, nasal fashion that reminds one of cantelope and crisp, green apple.  The ale simply becomes greater than the sum of it's parts.  The beer becomes lighter and brighter, so pour slowly.  The head is going to appear bready and thick, but is finely beaded and snow-white--sure to dissippate quickly.  Do NOT be afraid to just bury your nose in it.  The beer itself never checked in at my belly.  Not for an instant could i tell that I'd even had a beer (yet alone two, three...) save for the dry palate and the froth ringing my tasting glass.  This carefully calibrated elixir draws from its fruit-tone and into a dry, oaked finish that leaves you thirsty for just one more.  It also had a brilliant sparkle and drinks best from a flute.

                                    

YUM YUM ,Summer Prosecco

Villa Jolanda Prosecco and watermelon

1.chop watermelon to 1/8 in a shaker.

2.Add a few mint leaves , pour lemonade

till  even with watermelon then muddle

until watermelon is juice,strain in glass.

3. Top with Villa Jolanda Prosecco and injoy.

Summer Wine and Cheese Party,Come and See Us ,We Have What You Need

       

SMYTHE & RENFIELD and TOA SAUVIGNON BLANC PAIR GREAT WITH VALLEY FORGE MUENSTER,ASIAGO SARTORI ROSMARYAND OLIVE OIL ,ASIAGO SARTORI RASPBERRY BELLA VINO AND DONT FORGET COEUR DE LEON  LE BRIE

 

 

                         

      

Lets Have A Party With Cocktail Recipes

                                           
Hurricane 2
WHAT YOU WILL NEED
1/2 Oz GreenAlls Gin
1/2 Oz Tropic Isle Palms White Rum
1/2 Oz Tropic Isle Palms Dark Rum
1/2 Oz Gorzio Amaretto
Dash Of Ready Rabbit Grenadine
Equel Parts of Pineapple,Orange and Grapefruit Juice
Shake and Pour into Hurricane Glass
Garnish With Orange,Lemon,Lime, Strawberry  and Cherry

                                           
                                                   SUMMER COLADA (FROZEN)
WHAT YOU WILL NEED
1 1/2 Oz Campo Azul Tequila
1Oz Tropic Isle Palms White Rum
 3Oz Langers pineapple juice
1 Oz Ready Rabbit Lime Juice
1 tsp Ready Rabbit Simple Syrup
Garnish With Lime
                                        

RASPBERRY COSMOPOLITAN
WHAT YOU WILL NEED
3 1/2 V 5 Vodka
Dash of Black Raspberry Liquor Dash of Lime juice
Dash Of Langers Cranberry  juice
Shake Strain into glass
Garnish with Lime