Archive for December, 2013

Here is the recipe for the sangria from the demo today, Salute!

Seven Daughters Red Sangria
1 bottle  seven daughters pinot noir

2 c  TFM sparkling Italian Mineral Water

½ c  sugar

½ c  TFM peach lemon European soda

1  orange, sliced

1  lemon, sliced

1  green apple, sliced
Combine all ingredients in a large pitcher and stir to combine. Chill sangria at least one hour or overnight before serving.
TIp: For a delicious white sangria, use seven daughters Moscato.

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Wow, it’s been a long time but I am going to try to stop in now and again. Here is a recipe I made today from Cooking Light to go with Parmesan Buffalo Burgers

Balsamic Ketchup

1 Tbls olive oil

3/8 tsp salt

2 lbs small tomatoes, halved

3 Tbls fresh basil

2 tsp Balsamic vinegar (I used 1 tsp balsamic reduction)

1/2 tsp sugar

1/4 tsp ground red pepper

Preheat oven to 325 degrees

Combine oil, salt and tomatoes in large bowl. Toss gently to coat. Arrange tomatoes, skin side down, on a rack set inside a shallow pan. Bake for 3 hours. ( I baked them on a sheet of foil sprayed with canola oil)

Combine tomatoes, basil, and remaining ingredients in a food processor until smooth.

Refrigerate in an air tight container, up to a week.

NOTES: I only roasted the tomatoes for 2 hours and pressed them through a sieve before pureeing them. It was a little thin, I think from the shortened drying time.

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