Nothing says Valentine’s Day quite like the color pink! So, our rose-colored D.H. Lescombes Imperial Kir is a perfect companion for the holiday. Our Imperial Kir is a crisp, festive, semi-sweet wine with a (literally) bubbly character. Based on the ‘Kir Imperiale’, a raspberry-flavored drink first made popular in the late 1800s, we decided to put a soda shop twist on this old-world classic.
Inspired by a recipe by The Cookie Rookie, we added a few scoops of raspberry sorbet to create a delicious, sweet treat. Notes of citrus in the wine lend a bit of sophistication to an otherwise playful float. We like to top it with graham crackers and fresh raspberries, but feel free to try any other toppings that might strike your fancy (maybe some yogurt chips?). Perfect to enjoy on your own, or to split with a special someone this Valentine’s Day.
Imperial Kir Raspberry Sorbet Float
A playful and festive float with sophisticated flavors, perfect for romantic occasions, Valentine’s Day, girls night in, or anytime!
2-3 scoops of raspberry sorbet
1 cup Imperial Kir
Crumbled graham crackers
Place scoops of sorbet into a large margarita glass.
Pour Imperial Kir over the sorbet.
Garnish with graham crackers and fresh raspberries.
12- to 14-pound turkey, giblets removed
3 sprigs of rosemary
1/2bunch flat-leaf parsley
4small carrots, cut into quarters lengthwise
2 stalks celery, cut into 3-inch-long strips
2 medium yellow onions, cut into wedges
6 tablespoons olive oil
Kosher salt and pepper
1cup low-sodium chicken broth
2 tablespoons paprika
2 1/2teaspoons garlic powder
2 1/2 teaspoons dried thyme
Kitchen string (optional)
Heat oven to 425° F.
Pat the turkey dry with paper towels. Place the wings underneath the body. Place the rosemary and parsley in the cavity. If you like a tidy-looking bird, tie the drumsticks together using the kitchen string.
Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables.
In a small bowl, combine the oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir in the paprika, garlic powder, and thyme. Using your fingers, rub the spice mixture all over the turkey. Roast the turkey uncovered until browned, 30 to 45 minutes.
Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 165° F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy.
Pair with DH Lescombes Pinot Noir. It will enliven and enhance the succulence of your turkey.
Ingredients • 2 pound(s) diced boneless pork
• 3 tablespoon(s) Crisco
• 1 cup(s) flour
• 1 tablespoon(s) black pepper
• 1 tablespoon(s) crushed dried oregeno
• 1 tablespoon(s) granulated garlic or fresh crushed garlic
• 1/2 tablespoon(s) salt
• 58 ounce(s) white or golden hominy
• 2 pound(s) roasted, peeled, chopped Young Guns Hatch Green Chile
• one cup of Hatch Green Chile wine
1. Combine flour and spices into a large bowl. Roll diced pork in flour mixture then shake off the excess flour. Set aside.
2. In a large heavy stockpot or cast iron Dutch oven, melt the crisco until very hot. Add the pork and brown until crisp on the outside. Do not drain.
3. Add 2 cans of hominy. Do not drain. Fill one can with water and add to pan.
4. Add 1 cup of Hatch Green Chile wine.
5. Bring pork and hominy to a rolling boil then reduce heat to low. Add roasted Hatch green chile and diced onion and cook for 1 hour.
6. Serve with fine chopped fresh cilantro; fine chopped fresh green onion and fresh lime.
7. Pair with a glass of Hatch Green Chile Wine.
(makes 4 servings)
1/2 Cup Chicken Broth
1/4 Cup Chardonnay
1/2 Lemon, Juiced
1 Tbs Minced Shallot
1 Minced Garlic Clove
1/4 Cup Butter
1 lb. Sea Scallops
1 Tbs Olive Oil
Salt & Pepper
1.) Preheat oven broiler.
2.) In a skillet over medium heat, mix the chicken broth, Chardonnay, lemon
juice, shallot and garlic. Cook and stir until most of the liquid has been reduced.
Stir in the butter until melted.
3.) Brush the scallops with olive oil, and season with salt and pepper to taste.
Arrange on a baking sheet.
4.) Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the warm Chardonnay sauce.
*To bring a pop of color to the plate, garnish with thin slices of lemon rind andfinely chopped parsley
1 tablespoon olive oil
1 teaspoon butter
3/4 cup thinly sliced leek (about 1 large)
2 teaspoons minced fresh sage
6 cups coarsely chopped wild or cultivated mushrooms (about 1 pound)
3/4 cup half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces uncooked penne (tube-shaped pasta)
Heat oil and butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Stir in sage; cook 30 seconds, stirring occasionally. Add mushrooms; cook 10 minutes or until liquid evaporates, stirring occasionally. Add half-and-half; cook until liquid is reduced to 6 tablespoons (about 2 minutes). Stir in salt and pepper. Remove from heat; keep warm.
Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl. Add mushroom mixture to pasta; toss gently to coat.
• 3/4 c Hatch Green Chile Wine
• 1/4 c V8 Hot & Spicy (or regular)
• 1 tbsp Lime juice
• 1/4 tsp Salt
• 1/4 tsp Coarse black pepper
• 1/4 tsp Worcestershire sauce
• Garlic salt (or Picante Lime Salt)
• Celery stalks
• Lime wedges
Mix the wine & V8 juice in a shaker.
Add the Worcestershire sauce, salt, pepper and shake well.
Serve in a chilled glass with a garlic salt rim garnished with a celery stalk and lime wedge, ice optional.
Try as a base for Shrimp Cocktail, just add diced cucumbers, avocado, onion and cold, cooked shrimp!
1 Part Grove Selections Summer Peach 1 Part Grove Selections Triple Berri
1 Part Grove Selections Pomegranate
1 Part Club Soda
1 Part Fresh Squeezed Lime
Fresh fruits for garnish (optional)
Combine Summer Peach, Triple Berri & Pomegranate in a large pitcher. Slowly add club soda and then fresh lime juice. Add fruit as desired – lemon/lime/orange wheels & cut strawberries, blueberries or apples all work well. Chill in the refrigerator for 1-2 hours. Serve over ice, if desired.
12 ounces spaghetti
1/4 cup extra-virgin olive oil
3 large garlic cloves, thinly sliced
One 2-ounce can flat anchovies, drained and chopped
Pinch of Aleppo pepper or crushed red pepper
1/2 teaspoon finely grated lemon zest
1 tablespoon chopped oregano
1/4 cup chopped flat-leaf parsley
2 large egg yolks
Salt and freshly ground pepper
In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
In a large, deep skillet, heat the oil with the garlic and anchovies and cook over moderately high heat until the anchovies have dissolved, about 2 minutes. Add the red pepper, zest, oregano and parsley, then add the pasta and toss to coat. Remove from the heat.
In a small bowl, whisk the yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper and serve.