Blackberry Wine Slushies (for Tyrion) | Game of Thrones

Welcome to day 6 of the Game of Thrones inspired recipe challenge! Have you been keeping track of the recipes that Evelyne and I have been sharing this week? Are you ready for tomorrow (premiere day)!? I am beyond ready. I have been binging the entire series again, this time with my husband who is watching for the first time—he was hooked from episode 1, of course.

Red Wine Spritzers | Finding Libbie

Today I'm hosting a book tour stop for Finding Libbie, the latest novel by Deanna Lynn Sletten. Emily Prentice is helping her grandmother clean out the farmhouse that has been in their family for generations. She comes across a box of old photographs and learns for the first time that her father, Jack, was married to his high school sweetheart before he was married to her mother.

Emily is enamored of Jack's first wife Libbie after her grandmother tells her the heartbreaking story of their marriage, and sets her sights on finding her. At first she says she just wants to make sure that she is okay, but really she wants to find a way to bring some of that old joy back to her father that he's been missing since her mother passed away.

Rock and Roll Sangria inspired by Vampire$

Here we are, the final Sunday of the month already, and that means it's time to share another all vampire book and a movie challenge post. Kimberly's April selections were Vampire$ by John Steakley (book) and John Carpenter's Vampires (movie). And once again, the movie, while based on a really good book, was crap. Talk about taking away every thing that made the story interesting and intriguing! The only thing that really stayed the same was the name of the main character, Jack Crow and the name of one of the priests, Adam. But the names were the only similarities, as the "character of each character" was not.

The book (1990):

Jack Crow is the leader of a Vatican-sanctioned team of vampire slayers. They are the only ones. The average person does not know about the existence of vampires...until it is too late. From the outside, this team of hardened men appear a motley crue of trouble makers. But when you get an insider's glimpse, you realize that they are a devoted bunch of smart, funny, rough-around-the-edges guys with the biggest hearts. But they're not only guys, because they also have a mama bear who takes care of not only the behind-the-scenes aspects of their team, but of the actual men themselves. They save the world over and over again, while losing those dearest to them.

Apricot Riesling Mustard

I have a wee addiction to condiments. My collection of homemade, gifted, and storebought jars and bottles always get to a point where they've taken over both the pantry and refrigerator shelves. I know something's got to give when I can't find a space to put any actual food (aka, food that isn't a condiment), yet there doesn't seem to be anything to eat beyond a mustard and jam sandwich. But it would be a sensational Spicy Mango Mustard and Vanilla Moscato Peach Jam sandwich!

Now is one of those times. This amazing batch of homemade mustard was the tipping point—the absolute last jar I could squeeze into the fridge. But it was worth it. Yellow mustard seeds plump overnight in a sweet Riesling wine before they get a blitz in the food processor. The crazy heat of the mustard is mellowed by the addition of some good apricot jam.

Champagne Jelly inspired by Failure to Launch | #FoodnFlix

Kit: Hey...Paula...good news. It's Champagne Thursday.

Paula: It's Friday.

Kit: Uh, yeah. Thursday came twice this week.

So I'm totally giving my inspiration away early this month...but really that's only part of it (the main part, but still). If you're familiar with Champagne Thursday, that means you're familiar with Failure to Launch, our Food 'n Flix pick to kick of 2016. I couldn't think of a better way to kick off a new year since Champagne (or a least sparkling wine) and new year's celebrations go hand in hand.

I'd seen Failure to Launch a few times already, once when it first came out on dvd and again in bits and parts when it's been on tv. But I don't remember ever noticing just how much food is actually in this flick, starting with the opening sequence when our lead male Tripp (Matthew McConaughey) staggers out of bed and onto the Santitas Tortilla Chip bag on his bedroom floor. But I'm getting ahead of myself.

In case you haven't actually seen this one, in a nutshell, it is a rom-com about 30-something Tripp who still lives at home with his parents, who, in a push to regain a little "them" time again, hire Paula (Sarah Jessica Parker), who makes a living of covertly enticing grown men to move out of their parents homes, to help them.

A Devilishly Good Halloween Party!

This is a sponsored post written by me on behalf of Casillero del Diablo Wines. All opinions are 100% mine.

This one is for all of the grown-ups out there who enjoy a little Halloween fun as much as the kids do. I'm partnering with Casillero del Diablo Wines, the single most distributed wine brand in the world (and sold in over 146 countries), to bring you ideas for throwing A Devilishly Good Halloween Party. Once the front porch lights are extinguished and the trick-or-treaters have dumped out and sorted all of their goodies, it's your turn.

This party starts with a century-old legend. The Legend of Don Melchor de Concha y Toro, the founder of the Concha y Toro winery in Chile, built a wine cellar (or "casillero") for storing his very best wines. One day he noticed that his wines were disappearing from his cellar. He suspected a thief, and in order to protect his wines, he started a rumor in the community that his casillero was haunted by the devil himself! The rumor spread through the town, and his cellar became known as the casillero del diablo—or the devil's cellar! His plan worked, and his wines were never stolen again.

Fruity Popsicles in Moscato

Aaaaah, the lazy days of summer. What are those!? I vaguely recall, but can't remember the last time I had any. Sadly, I think it's a bygone term in the rushed, plugged-in world of today. Since lazy days are rare, I try to recognize and embrace the lazy moments instead; celebrate down-time!

I don't live extremely far from my mom, brother, and two sisters, but I do live far enough that we don't see each other often enough. One or two of the "big" holidays each year, and then once or twice beyond those, if we're lucky. Needless to say, when we do finally get together, we try to make the most of it. We don't meet up at theme parks or campgrounds, we chill out at home, sit around and talk, and maybe hit up the market so we can make and enjoy some food together. If the mood strikes, we may hang out at a nearby beach or park. We're a fairly laid-back bunch when it comes down to it.

Golden Raisins in Chardonnay Syrup over Baked Brie

I'm that girl at the party hanging out by the cheese tray...

And today I'm holding fort over at Food Fanatic with a wheel of melty Brie that's topped with tipsy golden raisins in a luxurious Chardonnay syrup that is flecked with vanilla beans, aka Baked Brie with Chardonnay Raisins.

Visit me there to read more about my love of cheese and grab the Baked Brie with Chardonnay Raisins recipe!

Raising My Glass with Gallo Family and the Food and Wine Conference

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards. 

A few weeks ago, I mentioned that I was heading back to the Food and Wine Conference in Orlando, Florida. This was my second year attending the conference, this time with huge thanks to Gallo Family Vineyards for sponsoring my trip! I wrote another recap post telling about my favorite sessions, and what I took away from the weekend, but I wanted to write this post in order to highlight some of the fantastic moments we enjoyed with Gallo.

I thought one of the highlights of the weekend was the Blogger Blend put on by Gallo Family on opening night. The Sunday Supper family has been working with Gallo on an ongoing basis since the beginning of this year, and this event was a chance for all of us to finally raise a toast to our times around the family table together - in person!

Grilled Brie with Tropical Fruit Compote

Funny how you take some things for granted. Take for instance a grill. I grew up in a household that trucked a grill in and out of the garage year round, though especially during the summertime. It wasn't usually anything fancy - burgers, dogs, brats, chicken breasts, the occasional steak. But to this day, the smell of mesquite clinging to the air transports me right back to my 10-year-old self.

It wasn't just us. My grandparent's actually have a grill cemented right in to a concrete slab off of their patio. If we dropped by an aunt or uncle's house for a visit, charcoal levels were immediately checked. Heck, we even packed food fit for the grill into our cooler when we went camping since all of the campsites had  grills built-in.

Neighbors invited you over for cook-outs. The smell of sizzling meat drifted down the street and snaked through your windows, instantly making the decision of what to have for dinner an easy one: something on the grill. Heck, when I moved into my first apartment, my little grill was camped out on my porch.

Beaujolais Bread Rolls | #BreadBakingBabes

I'm late, I'm late, for a very important date!

Ten days late to be exact. For you see, it is not the 16th, but the 26th...and I am just now sharing this month's Bread Baking Babes bread of the month. I'm not exactly sure where those ten days went. I won't even try to claim that I had the bread baked and ready before the 16th, anyway. I'm in a perpetual state of hurry-up lately.

But, as you can plainly see by the title and the pretty purple tint, I couldn't let the month slip away without making these rolls. I absolutely cannot resist a bunch of rolls formed into the shape of a bunch of grapes. They are also studded thoughout with salami. Cured meat, wine, bread, and me? We get along just fine.

Which brilliant BBBabe is behind the Beaujolais Bread bakig assignment? That would be Tanna of My Kitchen in Half Cups. Even though I'm late, you still have 3 days left to bake along with us this month - so get that dough started!

Salmon in Moscato Cream Sauce

It can make a person's head spin! I think what it comes down to is education, and more often than not, looking at a company and judging it on an individual basis. It's about setting goals and standards for what you want to feed your family, and then supporting companies that help you meet those standards.

When it comes to fish, and I hear the phrases wild versus farmed, I normally gravitate towards wild. You hear stories of how dirty and flavorless and unsanitary fish farms are. But just like anything else, it's not fair to lump all farmed fish into one category.

Straight up and honest, I have NOT researched many farmed operations. Recently I was offered the chance to try Verlasso salmon (a farmed Atlantic salmon). So, I visited their website. The first thing that "got " me was their philosophy, Raising salmon in harmony with nature. After reading about how they maintain equlibrium and strive for the highest standards, after watching some of their videos, after finding out that Verlasso is the first (and only) ocean-raised farmed Atlantic salmon has a "good alternative" or yellow ranking from Monterey Bay Aquarium’s Seafood Watch® program, I won't be so quick to answer the wild versus farmed phrase when asked next time.

Tarragon Chicken

When I rented my first apartment as a young adult, one of my favorite things was inviting people over for dinner. Dinner guests equaled a chance to try out new wines and cook inviting dishes. Not that I had a dining room table to eat on (or a dining room to eat it in), but I don't remember that mattering. Coffee tables, boxes, laps...they all worked equally well for setting plates on. Though I will admit to it being a little tricky when steak knives were involved.

I can still remember planning my meals. I don't remember making many casseroles back then. And I rarely used my slow-cooker. Which is odd, because both of those methods make for somewhat easy "beginner" dishes. Instead, I almost always chose either a roast (chicken, beef, pork) or a dish that involved the searing of a piece of meat in a pan and deglazing with wine, or some other sort of liquid. But usually wine.

I think sides were always some sort of potato and a veg. Probably a loaf of bread hanging around, too.  And the funny thing is, those dishes were always a success.  Some of my favorites were Ham Steaks in an Orange glaze, Chicken with 40 cloves, Burgundy Beef tips, Pork Chops in Rosé, and Tarragon Chicken. I don't remember ever not liking anything.

Roasted Salmon with Burgundy-Balsamic Glaze

There's just something about a glaze that says "special" to me. All lacquered and shiny, it's an eye-catching finishing touch, just like the icing on a cake. This salmon, for instance, has a burgundy-hued sheen that will enchant you, should it make its way to your plate. I'd say it's only fitting that I prepare it in honor of 50 years of Gallo Family Vineyards Hearty Burgundy wine.

This week, the Sunday Supper Movement is celebrating  by sharing a menu full of recipes highlighting Ways to Pair, Cook, and Entertain with Hearty Burgundy.

When deciding what to make for this occasion, I changed my mind no less than 7 times. My ideas ran the gamut from drinks to dessert, pasta to beef, comfort food to lighter fare. In the end, I decided to lean towards the lighter side with fish, but still go slightly decadent by choosing a rich, oily variety.

Game-Day Pulled Pork Nachos

When I hear "game day food", my mind conjures up images of things you can eat with your hands. Burgers, sliders, and brats. Spicy, garlicky wings. Sticky Carnitas sprinkled with salt and waiting to be scooped up with a warm corn tortilla. Dips and spreads, both hot and cold, being scooped up with crackers, chips, and crunchy veggies. A baking sheet piled high and wide with crispy tortilla chips smothered with melty cheese, spicy meat, and a plethora of tasty toppings.

And then, when I think about what I want to drink with that type of food, cold bottles of beer inevitably take first place. Beer and messy food (food eaten with your hands is inevitably messy, right) just sort of go hand-in-hand.

But, what if I was to take a spread like that, and set out a few bottles of wine in place of (or alongside) the normal offerings of beer and soda? How would the wine be received? Well, no better place to start testing that out than at  home. With myself.

Mandarin Spice Mulled Wine

This is a sponsored post written by me on behalf of Gallo Family Vineyards in conjunction with Sunday Supper. All opinions are my own.

Growing up, family holiday get-togethers meant three generations cozied into my grandparents' house. Coats jammed into the coat closet. Boots and shoes lined up by the doors. Women congregating in the kitchen, men congregating in front of a football game, kids running from the pool table to the play room or playing hide-and-seek; each person in their stocking-feet.

Warmth enveloped you at every turn. Magical scents wafting from the oven. A crockpot in the corner with spiced steam escaping. A candle on the corner table scented for the season. As a kid, I really looked forward to the familiarity and tradition that this time of year invoked.

As an adult, I still look forward to it, but it's not quite the same. We now have four generations running around. My grandparents are now in their mid to late 80's; it's not as easy for them to host everybody any more. And unfortunately, none of us have the same fantastic home that they have. A home large enough for everybody to fit. Comfortably.

A Midsummer's Picnic w/ Schlossadler Int'l Wines

Once upon a time, I was in a Virtual Wine Club.  Every month we would pick a varietal and then go about our days...working in as many different bottles throughout the month as we could.  Some months it was 2 or 3 bottles.  Other months it was upwards of 10.  I even started keeping a little wine journal with photos of and/or labels from each bottle I tried.  We had lots fun chatting and sharing our finds.  Maybe what we at with the wine or made from it.  Certain vineyards we really loved; others not so much.

And then it (the club) just sort of petered out.  I don't know why, really.  Maybe we all got busy.  I think we meant to take a little rest and then reconnect.  But we never did.  Of course, all of these people are also food bloggers, so it's not like I don't see them around anymore.  Even join in other events with them from time to time.  But I do miss poppin' the cork and sitting down to some wine-fueled chats.

I'm pretty sure it wasn't that any of us stopped drinking (and thoroughly enjoying) wine, it was just one of those thangs.  I know it wasn't that I stopped drinking wine.  Maybe I don't pick up 10 bottles of the same varietal in one given month anymore, but...

So, that said, you can probably guess at how stoked I was to be fortunate enough to receive a wine sampling box from Schlossadler International Wines this week in conjunction with #SundaySupper.  Our mission for our weekly gathering this week is Cooking with Wine (...and maybe even putting it in the food).  Sorry, couldn't resist.  I still have Julia on the mind from all of the time I spent with her during the first half of the month.

So from the moment I found out which wines I'd be receiving, I started to make a menu.  It was clear to me that I wanted to be outside enjoying this absolutely gorgeous weather we've been having, so I knew a picnic was in order.  And I'm talking the kind of picnic I was born to have.  Loaves of crusty bread...a couple of different types of cheese...some fresh fruit...some thinly sliced meat...and a few (one would have sufficed, but hey) bottles of wine.   I could live on this kind of eating.

My first goal was to devise a menu.  I started with the bottle of Blaufränkisch, which is a fairly dry red wine with notes of spice, cherry, and blackberry.  Since we still have a lot of juicy red cherries gracing us with their presence, I knew I wanted to play them up by roasting them along with the wine and a hint of thyme and a smattering of vanilla bean flecks to make a savory preserve.

Next up was a bottle of wine...which at first glance fools you into thinking it's a rosé (because it's in a red bottle)...and my surprise favorite of the three bottles - Kerner Auslese.  Now normally, I don't gravitate towards sweet wines.  But this Kerner Auslese is crisp, somewhat fruity, and when you drink it, it almost tingles your tongue.  That sweetness I mentioned is very light and not at all cloying.    It reminded me of a Riesling, which makes sense since it is a cross of Riesling grapes and Trollinger grapes.  I knew right away that I wanted to remember this wine for my Thanksgiving table this year (it just fits).  I combined this with whole-grain mustard to make a glaze for a smoked ham that was baked and basted in a little bit of the wine, as well.  Sliced thinly?  I don't have the words - it rocked.

And then I turned to a little sweet ending.  Not the wine itself...that was a dry and very drinkable Sauvignon Blanc with very heady notes of pear.  It combined perfectly with some fat, juicy summer peaches to make some grown-up ice pops.  Ice pops whose peach flavor was in-your-face happiness.

The great thing about this picnic menu is that is was all able to be made in advance.  The preserves are packed into a jar and refrigerated.  The ham?  That can be refrigerated, too.  And the ice pops - well, they're just hanging out in the freezer waiting for you to enjoy them.  When you're ready to pack up your picnic, simply add a loaf or two of crusty bread (I used a couple of bâtards), a couple types of cheese and seasonal fruit, and you're pretty much good to go.  Wrap your ice pops in wax paper and then put them in a baggie and then into a small cooler on ice.

Even better?  A very packable sandwich made from these ingredients.  Split a bâtard in half and spread a good layer of the Cherry-Blaufränkisch preserves on the bottom.  Add a small handful of baby kale over the preserves.  Add a layer of sliced brie and top off with a bunch of the Kerner Auslese & Mustard-glazed ham that has been thinly sliced.  It takes a lot to become one of my favorite sandwiches - and this has!  Plus, the whole meal pairs perfectly (seriously. per. fect. ly) with that bottle of Kerner Auslese.

Roasted Cherry & Blaufränkisch Preserves

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 35 minutes

Keywords: roast condiment sauce snack vegan nut-free cherries wine alcohol

Ingredients (1½ cups)

• 4 c. pitted fresh sweet cherries, halved
• ½ c. Blaufränkisch
• few sprigs fresh thyme, crushed & rolled a bit between your fingers
• 2 Tbs. brown sugar
• pinch of salt
• ⅛ tsp. vanilla bean paste

Instructions

Preheat oven to 450° F.

Toss cherries, Blaufränkisch, thyme, brown sugar, and salt together in a bowl to combine. Dump into a baking pan.

Slide into preheated oven and roast, stirring once or twice, until the cherries are starting to break down and the liquid has thickened, ~35 minutes. Remove thyme sprigs. Stir in vanilla bean paste.

Store in a jar with a lid in the refrigerator.

notes:

If you are unable to find Blaufränkisch, Pinot Noir would make a good substitute.

Smoked Ham w/ Kerner Auslese-Mustard Glaze

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: 2 hours

Keywords: bake roast entree sandwich alcohol wine ham mustard

Ingredients (serves 8-10)

• 4 lb. cured, smoked boneless ham
• ¾ c. Kerner Auslese, divided
• 1 c. water
• ½ Tbs. unsalted butter
• 1 Tbs. finely chopped shallots
• 1 sprig thyme + ½ tsp. fresh thyme leaves
• 2 Tbs. whole grain mustard
• 1 tsp. honey
• freshly ground black pepper
• salt

Instructions

Preheat oven to 300°F.

Combine ¼ cup of the wine with water in a small saucepan and bring to a boil. Pour into the bottom of a small baking dish with the ham in it. Bake ham until it reaches 110° F in center, ~1 hour & 15 minutes, basting with juices occasionally.

Meanwhile, melt butter in a medium skillet over medium heat. Add shallots and thyme sprig; cook, stirring often, until shallots are very soft, ~2-3minutes. Remove pan from heat; stir in the remaining ½ cup wine. Return to stove. Increase heat to medium-high, bring to a simmer, and cook until reduced by half or a bit more. Remove the thyme sprig and transfer mixture to a mini-food processor (or blender). Add thyme leaves, mustard, honey, a few grinds of pepper, and a pinch of salt. Process until well blended (onions with vanish into sauce, but mustard grains and most of the thyme leaves will remain whole.

Remove pan from oven and increase heat to 350° F. Brush the sauce all over the outside of the ham. Return pan to oven and continue to bake until a golden brown, glazed crust forms, ~20-30 minutes (ham should register ~135° F inside).

Let ham rest for 10 minutes or so before slicing thinly. Or slice it thicker, it's up to you.

serving suggestion:

Pile onto crusty bread along with some Roasted Cherry & Blaufränkisch Preserves,a small handful of baby kale, and some sliced brie.

inspired by and adapted from Bon Appetit

Sauvignon-Peach-Vanilla Ice Pops

by Heather Schmitt-González

Prep Time: 10-15 minutes + freezing time

Keywords: blender snack dessert vegan nut-free soy-free alcohol wine vanilla beans peaches popsicles summer

Ingredients (12-14 (2.5 oz.) Ice Pops)

• 4 oz. dark brown sugar
• ½ c. water
• 1 tsp. vanilla bean paste
• 3-4 medium (~23 oz.) soft, ripe peaches - pitted, but NOT peeled
• 7 fl.oz. Sauvignon Blanc

Instructions

Combine dark brown sugar and water in a small saucepan. Heat over low, stirring until sugar dissolves. Remove from heat and stir in vanilla bean paste. Let cool.

Add the cooled syrup and the peaches to the jar of a blender (or food processor) and puree quickly, leaving a bit of texture. Whisk in Sauvignon Blanc.

Pour mixture into your popsicle molds. Add sticks at appropriate time for your mold. Freeze until solid (usually 4-6 hours).

adapted from Reader's Digest

I received three bottles of wine from Schlossadler Int'l for the purpose of tasting, cooking with, and pairing. All thoughts stated in this post about the wine that I received are 100% my own.

Prosciutto, Parmesan and Arugula Sandwich inspired by Sideways #FoodnFlix

A film that is a celebration of wine.  I'm definitely down with that.  Thing is, you also need to be okay with a bit of "crass" to be down with Sideways, as well.  The story of oenophile Miles taking his best buddy from college, Jack, on what is meant to be a mellow tour of California wine country as a send-off before Jack gets married the following weekend.  Miles has a schedule down pat...vineyard tours, wine tasting, maybe a bit of gold, and good food in between.  The only problem?  Jack, who is basically his polar opposite, is looking at this week as his final hurrah.  Sure, he wants to drink wine.  But he's not so into the specifics of how each particular wine was made.  He just wants to party.   And get as many girls into bed as he possibly can before he's only "allowed" the one.

Paul Giamatti and Thomas Hayden church are joined by Victoria Madsen and Sandra Oh to play these very real characters whose personalities seem to be portrayed by their views on wine.  Miles is methodical and appreciates the underdog.  Jack is a man-child who is ready for anything.  Maya is accepting and inquisitive.  Stephanie is hopeful and upbeat.  Hmmm...I wonder then if my views on wine define me, as well?

You will find humor, friendship, love, sex, wine, food...basically the things that make up life...in abundance throughout the film.  It makes me want to head out to wine country with a full picnic basket and a wine key.

And nestled inside my picnic basket would be this sandwich wrapped in wax paper.  Soft little ciabatta rolls filled with airy holes sandwiched around salty, seductive prosciutto and thin, pungent slices of parmesan all topped off with some peppery baby arugula and the earthy, muskiness of truffle oil.  A bottle of bold, perfect Dreaming Tree Chardonnay ("big fruit and loads of spice") from California's central coast and a wine glass would be tucked alongside with a fun napkin.  And a book.  That's pretty much bliss.

I had to tell you an interesting little story, as well.  You know how everything in life seems to go full circle?  Well.  I hadn't watched Sideways since it was first released in 2004.  So basically, I'd forgotten most of the dialogue and nuances.  Go back to ...oh, say... 1995 or so.  Dave Matthews has been my favorite guy for years and years.  Back then I was in college.  I found a great little interview with him in some magazine.  I don't remember exactly which one.  Spin?  Rolling Stone?  Something along those lines.  Anyway, he mentioned a couple of books that he enjoyed in the article.  So like any devotee worth their weight, I promptly went out and bought those books so that I, too, could read them.  One of them became a favorite of mine.  A book that I continued to dust off every couple of years or so and re-read.  That book was A Confederacy of Dunces by John Kennedy Toole.

Somehow I missed the part in the film (or just neglected to register) the first time I watched it in which Miles is depressed after finding out his novel was rejected again. Jack is trying to console him. This is how that "comforting" played out...

Miles: Well, the world doesn't give a shit what I have to say. I'm not necessary. Had. I'm so insignificant I can't even kill myself.
Jack: Miles, what the hell is that supposed to mean?
Miles: Come on, man. You know. Hemingway, Sexton, Plath, Woolf. You can't kill yourself before you're even published.
Jack: What about the guy who wrote Confederacy of Dunces? He killed himself before he was published. Look how famous he is.
Miles: Thanks.

So. I had already bought a bottle of wine in anticipation of watching the film again. It wasn't a Pinot Noir (though I do love Pinot), but it was a fantastic bottle of Chardonnay made by my aforementioned favorite guy, Mr. Dave Matthews (along with Steve Reeder) in his California winery. Dave. The one who prompted me to read A Confederacy of Dunces. Which was mentioned in the film Sideways. Which I watched while drinking wine made by Dave Matthews. I consider that full circle. Life is funny that way.

Prosciutto, Arugula, and Parmesan Sandwich

Soft little ciabatta rolls filled with airy holes sandwiched around salty, seductive prosciutto and thin, pungent slices of parmesan all topped off with some peppery baby arugula and the earthy, muskiness of truffle oil.

by Heather Schmitt-González

Prep Time: 5-10 minutes

Keywords: sandwich prosciutto parmesan arugula truffle oil July 4th

Ingredients (serves 2)

• 2 Ciabattini/Ciabatta Rolls
• ~2 oz. Prosciutto, thinly sliced
• ~1 oz. Parmesan, thinly sliced
• 2 small handfuls baby arugula
• truffle oil, to taste
• freshly ground black pepper, to taste

Instructions

Slice the fresh ciabattini (ciabatta rolls) in half. Divide the prosciutto between the two bottoms of the rolls. Do the same with the Parmesan. Divide the baby arugula between the two buns and drizzle with a little truffle oil. Grind some black pepper over the top. Set the top half of the roll on top of everything.

Food 'n Flix is being hosted by my pal Tina of Life in the Slow Lane at Squirrel Head Manor with the chosen flick Sideways.  And might I mention that I'm actually posting early in the month for once...you still have plenty of time to join in the fun, if you like.  Please head over to check out Tina's announcement post for more details - we'd love to see what Sideways inspires you to cook/make/bake in the kitchen!

Fragole con Limone e Menta (Strawberries with Lemon and Mint)

Picture, if you will- bright red, early summer strawberries...tiny new mint leaves bursting that leave your fingers smelling divine...accents of bright, sunny lemon...with a hint of sweetness sitting in a fizzy bath of sparkling wine.  I wish that I'd been able to find some teeny-tiny ruby red wild strawberries, I think they would be totally seductive.  That said, this fun dessert is not diminished by using whichever strawberries you can find locally grown.  Enjoy the summer's bounty in any way you can.

Fragole con Limone e Menta

Strawberries with Lemon and Mint

from Jamie's Italy

Put a few strawberries into frozen bowls.  Squeeze a little lemon juice over them and add a good sprinkling of sugar, a tiny bit of lemon zest, and a little torn fresh mint.  Also really nice with a swig of prosecco or other sparkling wine.

I am sharing this post with:

Sour Apple Sangria and a product review: Sidral Mundet

While we don't drink soda very often at home, when we're craving one, we always choose the type that uses good old sugar as the sweetener.  More often than not, we will grab a Mexican soda...because they are usually (always that I've seen, but I have no other basis for this assumption) made with real sugar.  I actually get a craving for a Mexican Coke every once in a while...and I love a Jarritos or Barrilito (usually in Tamarindo or Sangria or even a Toronja)...the kids like to switch it up (usually between Fresa, Tuti Fruti, Mandarina, and Limón)...but Mexi chooses Sidral Mundet 99.9% of the time.

Sidral Mundet tastes like fizzy apple juice...what's not to love!?  You should have heard the clamor when I slid the (one!) bottle that I received for reviewing from its box.  "Oh, me! Can I have it?  I want it! Pleeeeeeease?"  Sheesh.  Sorry niños, this one is all mommy's.  For testing purposes, of course.  Lest you think I'm cruel, I did buy a bigger (1.5 L) bottle from the market the next day...so everybody else could get a glass or two.  I mean, I figured they deserved it after I gulped and smiled and made refreshed "aaaaah's" in front of them and their pleading puppy-dog eyes.  Made from 6 simple ingredients (carbonated water, natural sugar, apple juice, citric acid, caramel color, and sodium bonzoate as a preservative), I don't mind treating us to a bottle of Sidral Mundet every now and again.

The other bottle that I found nestled in next to the Sidral was a Mundet Manzana Verde (Green Apple Soda).  This one was new to all of us...I haven't seen it sold anywhere around here before.  I was a bit tentative about trying it, just because I'm not a big fan of the whole sour apple flavor-thing.  I mean, have you smelled somebody's breath after they've sucked on a Sour Apple sucker?  Gag.  But I braced myself and took one for the team.  Not bad.  It doesn't have that cloying sweetness that I was expecting...it was slightly tart, yet mellow and I didn't really mind it.  Mexi thought the same thing.  Niños all thought it was pretty good.  I think it is the perfect thing to use as a drink mixer...

Sour Apple Sangria
from the kitchen of girlichef

(makes ~1200-1500 mL)

1 (750 mL) bottle Pinot Grigio

(or even a fruity Sauvignon Blanc...choose something with notes of green apple & pear or tropical fruits)
1 - 2 (355 mL) bottles Mundet Manzana Verde (Green Apple flavored soda)
1 fat lemon, sliced in thin rounds
2 small limes, sliced in thin rounds
1-2 Granny Smith apples, cored & sliced in thin rounds, to taste
ice

Place fruit in the bottom of a pitcher, or other type of jar large enough to hold everything.  Pour in the wine and a bottle of the soda.  Taste and add more soda, if you like.  Add a few handfuls of ice.  Pour into glasses and serve cold.

Next time I'm going to make a RED APPLE SANGRIA using a Sidral Mundet and (probably) a Chardonnay...with red apple slices and orange slices and maybe some red grapes.  Interested in more?  Check out Sidral Mundet on Facebook or follow them on Twitter.

*I received one free bottle of each flavor soda (and a really cool tote bag) to review, should I choose.  All opinions stated in this post are 100% mine.

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