Archive for category Beverages and Desserts

Red, White and Blue Berry Sangria

red white blue sangriaSo so easy and absolutely delicious!

2 bottles 2016 Pinot Grigio
1 pint strawberries, rinsed, hulled and halved
1 pint blueberries
2T Agave syrup

Put the blueberries in the bottom of a pitcher and muddle them (crush them up a bit with a long spoon).  Add the strawberries and the agave syrup.  Dump the bottles of Pinot Grigio on top and give a stir to dissolve the agave.

Refrigerate at least two hours – but best overnight.  Serve the sangria in nice wine glasses, and add a few of the boozy strawberries!

Happy Fourth of July.

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Strawberries Dolce

A great way to celebrate the start of strawberry season!

strawberry2 pints fresh strawberries
½ C. plus 4 T. Cosa Dolce
2 large seedless oranges, peeled and sectioned
Angel food cake
Whipped cream and/or chocolate sauce

Sometimes the simple things are the best! This dessert is really easy and very fancy looking. It’s a great way to use strawberries that may be a little past their prime. Hull and quarter strawberries and place in a large non-reactive bowl. Peel oranges and section them to remove membrane. Do the sectioning over the strawberry bowl to catch the orange juice. Add orange sections to berries. If you have never sectioned an orange before, it’s a great skill to have. Cooking.com has a great video tutorial. You can find it on You Tube. Just go to www.YouTube.com and type in “section an orange.”

Add ½ cup of Cosa Dolce. Stir gently, then refrigerate for at least 2 hours.

Cube 3 1-inch slices of Angel Food cake. In the bottom of a martini glass, put 5 cubes of Angel Food cake. Top with ½ c. to ¾ c. of the berry and orange mixture. Be sure to include some of the juice. Drizzle the top of each dessert with 1T of Cosa Dolce.

THEN, go crazy! Drizzle the top of the strawberries with chocolate sauce or top with a big dollop of whipped cream. What the heck, do both! Prepare for the rave reviews. Serves 4.

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Tesoro Sundae

Gotta love a super easy, flashy party dessert.

Gotta love a super easy, flashy party dessert.

While Mrs. Vino loves to cook, she is not a baker!  You see baking has rules, my dears, and I quite simply don’t like that.  So it’s important to have a flashy, go-to party dessert that doesn’t necessarily involve baking!  And here you go.

EASIEST PARTY DESSERT IN THE WORLD
Tesoro “Sundae”

4 Martini Glasses
4 Brownie Bites (from Costco – cuz they fit in a martini glass perfectly and they are a bit stale so they absorb all the Tesoro-y, ice cream-y goodness)
4 Quenelles (small scoops) Vanilla Bean Ice Cream
8 T. Tesoro

Start with a martini glass – because everything is prettier in a martini glass. Put a brownie bite (I get mine from Costco) in the bottom of each martini glass. Put a scoop of Vanilla Bean ice cream on top of the brownie bite. Drizzle 2T of Tesoro (more, less, whatever you want) over the ice cream. The dessert wine will melt over the top of the ice cream, down through the brownie bite and end up pooled in the bottom of the martini glass like a crumbly, creamy shot. Top it with whipped cream, if you dare.

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Coconut Rice Pudding (in the slow cooker)

For our friends who read Delicious Living magazine – I moved this post up to the top to make it easier for you to find.  Hope you enjoy this Morovino Family Favorite!

I LOVE this great recipe for slow cooker rice pudding!  The only trick to this is at the 4 hour mark you do have to keep an eye on it – it comes together very quickly at the end.  Enjoy!

Coconut Rice Pudding
Serve with your favorite light dessert wine like Cosa Dolce, a sweet Riesling or a late harvest . . . something or other.

3 C water
1 C dry Arborio (Risotto) rice
1 15-ounce can of cream of coconut (like you use for Pina Coladas, not coconut milk – I find it in the liquor aisle in my store)
1 12 ounce can evaporated milk (not sweetened condensed milk)
¼ C raisins (cuz it’s not rice pudding without raisins)
2/3 c. sweetened flaked coconut (optional)

Slow cooker. 2. Comfort food. 3. Super Easy! In a 4.5 to 6 quart slow cooker, combine the water, rice, cream of coconut and evaporated milk and stir to blend. Cover slow cooker and cook for 4.5 hours on low. Add raisins in last ½ hour. Start checking this at about 3.5 to 4 hours – slow cookers do vary. When the mixture in the slow cooker reaches a rice-puddingy (puddingie?) consistency, remove bowl from slow cooker. While pudding stands (10 minutes) toast coconut flakes – either in a small nonstick skillet or on a rimmed baking sheet in the oven at 350 degrees for 10 minutes. To serve, transfer pudding to individual serving bowls and top with toasted coconut. Extra credit points: top each bowl of rice pudding with a spoonful of crushed pineapple before topping with coconut.  Mmmmm.

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SUPERBOWL Sangria

IMG-20150125-01449I started making this for the tasting room around Halloween (when it was 85 degrees out) and it was a huge hit. So I’m bringing it back to the tasting room for Superbowl – cuz who doesn’t love a good sangria.  It’s super easy to make your own – just 4 ingredients and a pitcher – we even put Cosa Dolce on sale to make it easier/cheaper for you.

MOROVINO SUPERBOWL SANGRIA
1 bottle of Cosa Dolce Riesling (or other semi sweet wine)
1 medium apple (peeled, cored and sliced into thick slices)
1 cinnamon stick (no cinnamon sticks?  Use 1/4 t. powdered cinnamon)
1 Chai tea bag (I use the Chai from Avila’s Secret Garden Organic Tea bar – feel free to use your favorite)

Dump the bottle of wine in a pitcher big enough to hold it.  Add the slices of apple.  Add the cinnamon and the tea bag.  Put everything in the fridge overnight and let it infuse.  Take the tea bag out.  You can leave the cinnamon and apple slices in – cuz the apple slices are delicious and the cinnamon is pretty.

Pour into wine glasses and enjoy!

* Best to make 2 bottles cuz this goes pretty quickly.  Cosa Dolce is currently 2 bottles for $35 (through Superbowl Weekend).

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Mulled Wine Season is HERE!

Wait! What’s that wonderful aroma in the tasting room???  It’s November so it’s Mulled Wine Season.  This year I think the Mulled Wine is the best ever (OK, I’m pretty sure I say that every year – but this year I mean it).  For those of you who misplaced your recipe for Mrs. Vino’s Holiday Mulled Wine in all the holiday craziness – here you go:

MRS.VINO’S MULLED WINEMulled Wine
(Make with 2013 Barbera)

1 bottle of 2013 Barbera by Morovino*
1/2 bottle of tap water (use the Sangiovese bottle)
1/3 cup lightly packed brown sugar
1 package Morovino mulling spices
1/4 c. dried fruit (used dried cherries, plums, raisins, apricots or blueberries for best results)

OK, last year Mrs. Vino took a LOT of guff because the recipe she was handing out in the tasting room was not exactly the same recipe she used to make wine for the tasting room – it was the easier version of the recipe that she uses when she makes Mulled Wine at home.  SO, this year, here are 3 different ways to make your mulled wine – based on time and inclination.

To make mulled wine EXACTLY like the tasting room version:  1) Put the wine, water, sugar, dried fruit and spice package (take tag off, leave cork on and spices in bag) all in a saucepan.  2) Simmer over low heat (do not boil – it will volatilize the alcohol) for 45 minutes to 1 hour.  Mrs. Vino usually makes her mulled wine for the tasting room the night before she serves it – that’s the difference.  So for this version, when the wine has finished simmering, 3) take the pot off the stove and cover it.  Let it cool down a bit.  Then put it in the refrigerator overnight (leave the spice bag and dried fruit in it).  When you are ready to serve it, put it back on the stove top on low heat and bring it back up to a simmer.  Discard the spice bag and ladle into glasses as desired.  NOTE:  Mrs. Vino usually uses a combination of raisins and dried apricots for the tasting room mulled wine.

To make Mulled Wine like Mrs. Vino makes it at home, follow steps 1 and 2 – and serve immediately.  Still delicious, but leaving the bag and fruit in the wine overnight does concentrate the flavors a bit.

To make Mulled Wine in your Crock Pot, put the wine, water, sugar, spices and dried fruit in your slow cooker and simmer covered for 1 hour on high and then uncovered for at least an additional 30 minutes on low.  Keep the slow cooker on low and serve directly from the slow cooker.

Serve it with cookies, holiday carols, and  friends – it’s a perfect pairing!

**If you don’t use Morovino Barbera, use a light, fruity red wine like Merlot, Grenache or  Barbera.  For wines other than our Barbera, start with 1/4 cup of sugar.  Then taste and add more if necessary.  Too much sugar is when Mulled Wine goes horribly, horribly wrong!

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Spiced Apple Sangria (perfect for Halloween)

The perfect warm fall beverage!

The perfect warm fall beverage!

Mrs. Vino would love to be able to serve something a little special for Halloween – like mulled wine.  But, unfortunately, it’s usually way to warm on the Central Coast on October 31 to make that feasible.  But now, we have the perfect concoction for your Halloween holiday – or ANY TIME!  And it’s so so simple.

SPICED APPLE SANGRIA

1 bottle Cosa Dolce Riesling
1 t. Masala Chai from the Secret Garden Organic Tea Bar ( https://www.facebook.com/sgteabar )
1 cinnamon stick
1 large apple, cored and peeled, then sliced

Start with a pitcher big enough to hold at least 1 quart.  If you have a small muslin tea bag, put the tea and the cinnamon stick in the bag.  If you don’t have one, dump the tea and the cinnamon stick in the pitcher.  Add the apple slices to the pitcher.  Add the wine to the pitcher.  Put in the fridge and let all the goodness infuse overnight.  If you had a muslin bag, remove it and discard.  If you didn’t then you need to pour the mixture through a fine strainer into another container.  Serve well chilled.  So perfect with pumpkin spice cookies!!!

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Mulled Wine Season is HERE!

Wait! What’s that wonderful aroma in the tasting room???  It’s November so it’s Mulled Wine Season.  This year I think the Mulled Wine is the best ever (OK, I’m pretty sure I say that every year – but this year I mean it).  For those of you who misplaced your recipe for Mrs. Vino’s Holiday Mulled Wine in all the holiday craziness – here you go:

MRS.VINO’S MULLED WINEMulled Wine
(Make with 2012 Sangiovese)

1 bottle of 2012 Sangiovese by Morovino*
1/2 bottle of tap water (use the Sangiovese bottle)
1/3 cup lightly packed brown sugar
1 package Morovino mulling spices
1/4 c. dried fruit (used dried cherries, plums, raisins, apricots or blueberries for best results)

OK, last year Mrs. Vino took a LOT of guff because the recipe she was handing out in the tasting room was not exactly the same recipe she used to make wine for the tasting room – it was the easier version of the recipe that she uses when she makes Mulled Wine at home.  SO, this year, here are 3 different ways to make your mulled wine – based on time and inclination.

To make mulled wine EXACTLY like the tasting room version:  1) Put the wine, water, sugar, dried fruit and spice package (take tag off, leave cork on and spices in bag) all in a saucepan.  2) Simmer over low heat (do not boil – it will volatilize the alcohol) for 45 minutes to 1 hour.  Mrs. Vino usually makes her mulled wine for the tasting room the night before she serves it – that’s the difference.  So for this version, when the wine has finished simmering, 3) take the pot off the stove and cover it.  Let it cool down a bit.  Then put it in the refrigerator overnight (leave the spice bag and dried fruit in it).  When you are ready to serve it, put it back on the stove top on low heat and bring it back up to a simmer.  Discard the spice bag and ladle into glasses as desired.  NOTE:  Mrs. Vino usually uses a combination of raisins and dried apricots for the tasting room mulled wine.

To make Mulled Wine like Mrs. Vino makes it at home, follow steps 1 and 2 – and serve immediately.  Still delicious, but leaving the bag and fruit in the wine overnight does concentrate the flavors a bit.

To make Mulled Wine in your Crock Pot, put the wine, water, sugar, spices and dried fruit in your slow cooker and simmer covered for 1 hour on high and then uncovered for at least an additional 30 minutes on low.  Keep the slow cooker on low and serve directly from the slow cooker.

Serve it with cookies, holiday carols, and  friends – it’s a perfect pairing!

**If you don’t use Morovino Sangiovese, use a light, fruity red wine like Merlot, Grenache or  Barbera.  For wines other than our Sangiovese, start with 1/4 cup of sugar.  Then taste and add more if necessary.  Too much sugar is when Mulled Wine goes horribly, horribly wrong!

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Easy Breezy 10 Minute Microwave Ricotta

This is for my sister Kelly who visited and wanted this recipe.  Had it again last night and realized I never sent it to you – sorry, Kel!  I forgot to take a picture of this before I ate it (it was really good), so I’ll take another one soon and add to post.

10 MINUTE MICROWAVE RICOTTA

2 c. low fat milk
1/2 c. non fat Greek Yogurt
Juice of 1 lemon (or 2T Cider Vinegar)
Zest of Said Lemon
1/4 t. salt
Lemon Pepper to taste (optional)

It’s always easier if you zest the lemon first, then juice.  So zest the lemon with your microplane grater (If you don’t have on this is the best food tool ever) and set the zest aside.   Juice the lemon and set aside.  Take a strainer and line it with a double layer of cheesecloth. OK, now you are ready (time elapsed 4 minutes)  Put the milk and the Greek Yogurt in a 4 cup microwave safe measuring cup.  Strain the lemon juice into the milk/yogurt mixture (pulp is OK, but you don’t want seeds in there).  Give 1 quick stir with a fork to break up the yogurt.  Put the measuring cup and milk mixture in the microwave and microwave on high for 4 minutes.  Remove the the milk mixture and give it a couple of more stirs with a fork to break up the big clumps of Ricotta.  Carefully pour the mixture into the cheesecloth lined strainer and let sit for 5 minutes.  After 5, bundle up the ends of the cheesecloth and give the mixture a bit of a squeeze to squeeze out some of the extra moisture.  Put the ricotta in a small bowl and mix in the lemon zest and salt with a fork.  Add Lemon Pepper if you are using it.  Refrigerate ricotta til you are ready to use it.

SO, HOW TO USE IT:  My favorite 10 minute dinner is to boil up some Orzo pasta, then toss it in a bowl with some olive oil, salad shrimp, lemon pepper, diced green onions and halved cherry tomato.  Top the plates with a couple of heaping spoonsful of fresh Ricotta – easy, light and delicious.  Or, it’s great on top of a salad, or double the batch and use it to fill pasta shells.  .  . the list is endless.

OPTION 2:  If you make the ricotta with the lemon juice then add the zest.  Add sugar instead of salt and some diced up raisins.  Then use it to fill the center of a poached pear and drizzle the whole thing with honey and top with some roasted slivered almonds.  Oh yeah, that’s good too.

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La Cosa Dolce Bellini

Now that we have Cosa Dolce back in the tasting room, I’ve received several requests for my favorite summer party beverage:  La Cosa Dolce Vita Bellini.  This is light and perfect for picnics and summer barbecues.  Enjoy!

La Cosa Dolce Vita Bellini
(Made with Morovino Cosa Dolce)

1 large ripe peach (about the size of a tennis ball)
2T Club Soda or Ginger ale (Mrs. Vino likes Diet Ginger ale)
½ C. ice cold Cosa Dolce
1 t. orange juice

The Bellini was invented at Harry’s Bar  in Venice and is generally made with Prosecco (sparkling wine).  BUT, we think it is FAAAAABUUU when made with ice cold Cosa Dolce.  Remove the peach pit, then cut the peach in cubes (including skin), and puree in your blender, food processor or mini-chopper.  You want it very well liquified.  Put 4 t. of peach puree in the bottom of a wine glass.  Add 2T of club soda or ginger ale and stir well.  Add the Cosa Dolce and the orange juice. Give another quick stir to blend. My one peach made about 4 glasses.   ENJOY!

If you want to do a pitcher of these, use 2 peaches, 1 bottle of Cosa Dolce, 8 ounces of Club Soda or Ginger ale and 2 ounces of  orange juice—assemble as above.  Then bask in the glory of your friends’ admiration.

For a fun twist, try a frozen Bellini!  Do these in full pitchers and Replace the fresh peach with 1/2 of a 10 oz bag of frozen peaches (I give my blender a break and let the peaches thaw just a tiny bit first).  Kind of like a frozen margarita, only better!

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