September's Eat This! Drink That!
This month, we’re celebrating California Wine Month!
Send off another great summer season with one of our favourite Cabernets from the Golden State.
Known for being more fruit forward than their French counterparts, California Cabernet Sauvignon tends to offer ripe dark fruit flavours with notes of vanilla and mocha enveloped by smooth tannin. The perfect pairing for incoming fall weather!
This bold wine offers dark berry flavours of currant and blackberry complemented by clove and spice.
Aromas of ripe cherry, spice and hints of oak. This wine is medium bodied on the palate with ripe fresh fruit.
This Cabernet Sauvignon opens with aromas of ripe cherry, spice and hints of oak. The palate leads with ripe, fresh fruit and sweet oak.
Layers of baked plum, blueberry and mocha with nuances of spice and a touch of earthiness.
Spicy Lamb Meatballs
Author: Food Network
Wine pairing: Art of the Cooper Cabernet Sauvignon
Serves: 8 Prep Time: 25 mins Cook Time: 10 mins
- 3 green onions, chopped
- 1 egg, lightly beaten
- 2 tbsp breadcrumbs
- 1 tsp curry powder
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp harissa sauce
- ½ lb(s) ground lamb
- 2 tbsp pine nuts
- 2 tbsp dried currants
- 3 tbsp olive oil
Yogurt Mint Sauce
- ½ cup plain yogurt
- 2 tbsp chopped fresh mint
- 1 tbsp lemon juice
- Salt and pepper
- 1 tsp sugar
In a bowl, combine the green onions, egg, breadcrumbs and spices. Add the remaining ingredients except the oil and stir well to combine. Season with salt and pepper.
With lightly oiled hands, shape about 22.5 ml (1 ½ tbsp) of the lamb mixture into a meatball. Repeat until all the lamb mixture is used.
In a large non-stick skillet over medium heat, brown the meatballs in the oil until well done.
Transfer the meatballs to a serving dish. Serve with the yogurt mint sauce.
Yogurt Mint Sauce
In a bowl, combine all the ingredients. Season with salt and pepper.
Author: Hummus Sapien
Wine Pairing: Silver Lining Cabernet Sauvignon
Serves: 8 Prep Time: 30 mins Cook Time: 30 mins
- 12 whole grain lasagna noodles
- 1 tbsp extra virgin olive oil
- 1 medium zucchini, chopped
- 8oz pkg sliced mushrooms
- 12oz pkg frozen spinach, thawed
- 7-10 cups marinara sauce
- 2-14oz pkg extra firm tofu, drained and pressed
- 1 heaping cup roasted garlic hummus
- ½ cup nutritional yeast
- ¼ cup fresh basil, finely chopped
- 1 tsp fine sea salt
- 1 tsp garlic powder
Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente.
Meanwhile, heat oil over medium heat in a large skillet. Once hot, add zucchini, mushrooms, and a pinch of salt and pepper. Sauté for 5minutes. Add spinach and sauté for another 5 minutes. Remove pan from heat.
Place drained and pressed tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with your hands until it's semi-smooth and resembles ricotta.
Place 1 ½ cups of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end). Next add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping 1 ½ cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1 ½ cups or more of sauce. Top with a sprinkle of nutritional yeast.
Cover with foil and bake for 30 minutes.
Author: Simply Recipes
Wine Pairing: Evening Shade Cabernet Sauvignon
Serves: 6 Prep Time 10 mins Cook Time: 45 mins
- 2 tbsp butter
- 2 cups mushrooms (shiitake, chanterelle, or oyster mushrooms)
- 2/3 cup dry white wine (We recommend using Miraflores Sauvignon Blanc)
- 5-6 cups vegetable stock
- 1/3 cup of peeled and minced shallots
- 1 ¾ cups arborio rice
- 1/3 cup freshly grated parmesan cheese
- Salt and freshly ground black pepper
- 2 tbsp chopped fresh parsley or chives
Bring stock to a simmer in a saucepan.
Melt butter in a wide saucepan over medium heat. Add mushrooms and shallots and sauté about 5 minutes.
Add the rice and stir to combine. Add wine, bring to a boil and reduce liquid by half, about 3-4 minutes.
Add ½ cup of stock at a time, stirring enough to keep the rice from sticking to the edge of the pan. Stir the rice almost constantly. Wait until the stock is almost completely absorbed before adding the next ½ cup. This process will take about 25 minutes.
Stir in the parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
Prime Rib Roast
Author: Recipe Tin Eats
Wine pairing: Durant & Booth Cabernet Sauvignon
Serves: 6 Prep Time: 10 mins Cook Time: 2 hrs
- 5lb prime rib
- 1 onion unpeeled, quartered
- 1 head of garlic
- 5 sprigs of thyme
- 3 sprigs of rosemary
Garlic Herb Butter
- 10 tbsp unsalted butter
- 5 garlic cloves
- 2 tsp finely chopped rosemary
- 2 tsp finely chopped fresh thyme
- 2 tsp salt
- 1 tsp black pepper
Red Wine Sauce
- 1 ½ cups beef broth
- 2 ½ cups dry red wine (We recommend Miraflores Cabernet Sauvignon)
- 1 tbsp cornstarch
Bring beef to room temperature: Take beef out of the fridge 2 – 3 hours before cooking. Pat dry with paper towel.
Preheat oven to 460°F. Adjust shelf so beef will be sitting in the middle of the oven.
Garlic Herb Butter: Mix ingredients together.
Roasting bed: Place onion, garlic and herbs in a heavy based oven proof skillet.
Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2). Roast 20 minutes.
Slather 2: Remove, spread over remaining butter. Turn oven down to 250°F.
Slow roast: Roast for a further 1 ½ hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 118°F in the center.
Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. Internal temperature will rise to 125°F (medium rare).
Slice beef and serve with sauce!
Red Wine Sauce
Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces to 1 ½ cups of liquid.
Lower heat to medium. Mix cornstarch with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornstarch water mixture if you want it thicker.
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