June's Eat This! Drink That!
JUNE’S EAT THIS! DRINK THAT!
Rosé season, we mean summer, has finally arrived!
Though we tend to enjoy a chilled glass of Rosé anytime of year, there’s something about sipping blush coloured wine on a sunny patio that makes it that much more special.
These summer-time eats help enhance the Rosés’ flavours of strawberries, white flowers and citrus and they also happen to be patio approved!
Of vibrant cherry tone, Veuve D`Argent Rosé Brut is modern and stylish this sparkling wine comes to life with its aromatic, fruity and refreshing characteristics. Aromas of red berries and a flavour consisting of primarily of strawberry and cranberry with notes of lemon upon the finish.
Pale salmon pink in the glass with delicate aromas of meadow flowers. Textured, with tangy berry flavours that meld with the satisfying spicy notes from Cinsault.
Offering delicate floral aromas leading to flavours of red berries with notes of mineral and lemon on the crisp, dry palate. This is a classic French Rose with delicate flavours but a little more weight and texture than typical to this region.
An intense rose colour, with very fine and persistent bubbles. Very fine and pleasant, with red-fruit notes. A fine, fruity wine. Highly aromatic, with a long and complex finish.
Author: Well Plated
Wine pairing: Veuve D'Argent Brut Sparkling Rosé
Serves: 6 Prep Time: 15 minutes Cook Time: 15 minutes
- 2 pound side of salmon
- 5 sprigs of fresh rosemary
- 2 small lemons
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cloves garlic, roughly chopped
Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
Lightly coat the foil with baking spray, arrange 2 sprigs of rosemary and 1 sliced lemon on the sheet and place the salmon on top. Drizzle the salmon with olive oil and sprinkle with salt and pepper. Scatter garlic and lay the remaining rosemary and lemon on top. Fold the foil over the salmon completely.
Bake the salmon for 15-20 minutes or until it’s almost completely cooked through. Remove from the oven and uncover the salmon.
Change the oven setting to broil and return the salmon and broil for 3 more minutes until the top of the fish and the garlic are slightly golden.
To serve, cut into portions and sprinkle with any additional desired herbs or top with an extra squeeze of lemon.
Author: The Mediterranean Dish
Wine Pairing: Les Oliviers Rosé
Yield: 10-12 skewers Prep Time: 10 minutes (marinate chicken for 2 hours) Cook Time: 10 minutes
- 10 garlic cloves, peeled
- 2 tbsp dried oregano
- 1 tsp dried rosemary
- 1 tsp sweet paprika
- 1 tsp each Kosher salt and black pepper
- 1/4 cup Greek extra virgin olive oil
- 1/4 cup dry white wine
- Juice of 1 lemon
- 2 bay leaves
- 2 ½ lb organic boneless skinless chicken breast, fat removed, cut into 1 ½ inch pieces
- Greek Pita Bread
- Tzatziki Sauce
- Sliced tomato, cucumber, onions, Kalamata olives
Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet). Pulse until well combined.
Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. cover tightly and refrigerate for 2 hours or overnight.
Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so. Prepare the fixings.
Thread marinated chicken pieces through the prepared skewers.
Prepare outdoor grill (or griddle). Brush grates with a little oil and heat over medium-high heat. Place chicken skewers on grill (or cook in batches on griddle) until well browned and internal temperature registers 155° on instant read thermometer. Be sure to turn skewers evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary). While grilling, brush lightly with the marinade (then discard any left marinade).
Transfer chicken to serving platter and let rest for 3 minutes. Meanwhile, briefly grill pitas and keep warm. Assemble grilled chicken souvlaki pitas.
Mediterranean Olive Oil Pasta
Author: The Mediterranean Dish
Wine Pairing: L'Etoile de Mer Rosé
Serves: 4-6 Prep Time: 10 minutes Cook Time: 9 minutes
- 1 lb thin spaghetti
- ½ cup Greek Extra Virgin Olive Oil
- 4 garlic cloves, crushed
- 1 cup chopped fresh parsley
- 12 oz grape tomatoes, halved
- 3 scallions (green onions), top trimmed, both whites and greens chopped
- 1 teaspoon black pepper
- 6 oz marinated artichoke hearts, drained
- ¼ cup pitted olives, halved
- ¼ cup crumbled feta cheese, more if you like
- 10–15 fresh basil leaves, torn
- Zest of 1 lemon
- Crushed red pepper flakes, optional
Follow package instructions to cook thin spaghetti pasta to al dente.
hen pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.
When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.
Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta.
Author: Crazy for Crust
Wine pairing: Calvet Celebration Sparkling Rosé
Yield: 24 tarts Prep Time: 20 minutes Cook Time: 10 minutes
- 1 16 ounce package sugar cookie dough, roll or the break apart kind (or make from scratch)
- 1 about 8-10 ounces jar lemon curd
- Fresh fruit for topping optional
Preheat oven to 350°F. Spray mini muffin pans with cooking spray that has flour in it.
If using the break apart sugar cookie dough, break apart each square, roll into a ball, and press into the bottom and up the sides of each cavity of the mini muffin pan. If using a roll of cookie dough, use 1 tablespoon sized balls and do the same. (Same goes if you're using scratch cookie dough.)
Bake cookie tarts for about 10 minutes, until they just start to turn golden around the edges. Cool, then remove from the pans carefully. They should pop out if you've sprayed the pan well, but using a butter knife to pop them out might help.
Fill cooled cookies with lemon curd and top with a raspberry, blueberry, or strawberry. Store loosely covered in the refrigerator for up to 3 days.