Archive for category Beverages and Desserts
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!
We wish you the happiest of holiday seasons! The Sangiovese Mulled Wine has been an enormous hit! Just in case you lost the recipe that came with your “Kit” here it is.
MOROVINO HOLIDAY MULLED WINE
(make with Morovino Sangiovese*)
1 Bottle Morovino Sangiovese
½ Bottle of tap water (use the Sangiovese bottle)
1/3 C. Brown Sugar
1 Package Morovino Wine Mulling Spices
1/4 C. dried fruit (use dried cherries, dried plums, dried apricots, raisins – whatever you have, they all work!
In your saucepan or crock pot, add the Sangiovese, water, sugar, spice package (take off the tag, but leave cork and leave spices in the bag) and raisins/cherries/etc. Simmer on low in a saucepan or high in a crock pot for 1 hour or more (don’t let it boil). More time is better. When warm, ladle it into small coffee cups, or heavy wine glasses and serve. Yes, the dried fruit goes in the glass too – yummy. Or put it in a thermos and take it to a football game (in a Thermos, strain the dried fruit out or it will clog up the pour spout). Or make yourself a pot and sip on it while wrapping holiday gifts sitting in front of the fire listening to Nat King Cole. Really, try it. 100% of visitors to the tasting room who have tried it have loved it! NOTE: If you don’t finish the entire pot of mulled wine just let it cool a bit, cover it and put it in the refrigerator. It’s delicious when reheated the second day!
*If you use a wine other than Morovino’s Sangiovese, look for a low tannin Red wine and start with 1/4 Cup brown sugar then adjust to taste. Here are some reds that are usually low in tannin: Beaujolais, Tempranillo, Pinot Noir, Burgundy, Chianti, Merlot.
DON’T HAVE A BAG OF MOROVINO MULLING SPICES? Here’s the secret recipe for 1 bottle of wine:
1/2 T whole cloves
1/2 T whole allspice
1 and 1/2 Cinnamon Sticks
2″ of orange peel – just peel, no pith
Tie all the spices up in a piece of cheesecloth or in a coffee filter or put them in a tea ball and follow the recipe as above.
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.