Wine: A Worthy Teammate for Football

Wine: A Worthy Teammate for Football

by: ARA
(ARA) - Football and beer go together like baseball and hotdogs, but what about football and wine? Traditionally, wine has been benched on Sundays. But if you prefer to serve your guests something a step up from a can of suds, a nice glass of Cabernet Sauvignon on a chilly, fall afternoon can score a touchdown with your friends.

Kim Caffrey, football fanatic and senior wine educator at Beringer Vineyards, shares her winning strategy for scoring big with wine on football Sunday:

Evaluate your Players

First, look at the wines available to you and what each one has to offer. Some traditional favorites are Chardonnay, Merlot, and Cabernet Sauvignon. Chardonnay is a versatile white wine that combines both citrus and ripe pear flavors with a soft, rounded body and hints of spice that make it a good match-up for a variety of foods. Merlot, a popular pick, has a good fruit pop with silky raspberry and black cherry flavors that make it a great all-purpose player. Cabernet Sauvignon is the linebacker on this team, with a big, bold taste that can stand up to the spicy, rich flavors of football snacks. But don’t forget about “the ringer,” something no one will expect but that is sure to win applause, like the Shiraz-Cabernet from Stone Cellars by Beringer. This team-up of Shiraz and Cabernet Sauvignon has the deep, black fruit flavors of Cabernet combined with a kick of spice and red currant from the Shiraz -- it’ll be a favorite for Sunday afternoons.

Select your lineup

Second, you need to look at the food you will be serving and select wines that will support the team well. The flavors of the food and the wine should interact together, not overpower each other. Don’t worry if you have Buffalo wings and nachos on the menu, there are wines that will still pair nicely. Wines with good fruit flavors, soft tannins, and a medium-weight body are very versatile and can pair with a variety foods. The rich sauce and spiciness of the buffalo wings would play well with something like a Cabernet Sauvignon or the Shiraz-Cabernet mentioned above. I also suggest expanding the menu for a variety of different foods that complement wine. For example, there are lots of fun dips that are delicious and easy, such as a spinach and mushroom puff pastry footballs with a Merlot or a cheesy crab dip with a Chardonnay.

Make the necessary plays

Once you have your wines and foods selected, the last step is the seamless execution of the two for a crowd-pleasing victory. When determining how much wine to buy, figure that there are five glasses to a bottle. For football parties, I recommend easy magnum-sized bottles, which are double the regular size (ten glasses per bottle). Come on, it’s football -- a game where big always means better. And a magnum-size wine bottle is made to last through the game.

Kim Caffrey’s Favorite Football Party Recipes

Spinach & Mushroom Puff Pastry Footballs Pair with Stone Cellars Merlot

Makes 18 appetizers:

1/2 pound mushrooms, finely chopped

1 large shallot, minced

1 clove garlic, minced

1 small yellow onion, finely chopped

3 ounces fresh Chevre goat cheese

1 teaspoon fresh tarragon

3 tablespoon olive oil

5 ounces frozen spinach, thawed, chopped and drained

1 teaspoon freshly grated nutmeg

Salt and pepper to taste

One package frozen puff pastry sheets, thawed

One egg, slightly beaten

In large skillet over medium heat, saute onions and shallots in olive oil until slightly tender. Add mushrooms and garlic and saute until very tender (approximately 10 minutes), stirring regularly. Add spinach, crumbled goat cheese, tarragon, nutmeg and salt and pepper to taste. Incorporate goat cheese and spinach well. Remove from heat.

On lightly floured surface, roll puff pastry sheet into a 12 inch by 12 inch square. Cut into nine 3 inch by 3 inch squares and glaze edges with egg. Place a heaping teaspoon of the mushroom/spinach mixture in center of each square. Fold each square in half diagonally forming a "football" triangle shape. Place on parchment paper-lined cookie sheet, seal edges with a fork and glaze tops with egg. Cook for 12 to 15 minutes in 400 degree oven. Let cool for 5 minutes and serve, or freeze and reheat at 350 F as needed.

Crab and Artichoke Dip Pair with Stone Cellars Chardonnay

1 onion, chopped

1 package of frozen artichoke hearts

2 tablespoons garlic

3 tablespoons butter

2 tablespoons flour

1 1/2 cup half and half

1/2 cup of parmesan

2 teaspoon lemon juice

1/2 teaspoon salt

3/4 pound of crabmeat

Preheat oven to 375 F. Lightly oil an 11-inch gratin or other shallow baking dish.

Cook artichoke hearts according to package instructions, then drain well and finely chop. In a heavy skillet, melt 1 tablespoon butter and add onion and garlic and sauté until soft and golden. Stir in artichokes and transfer mixture to bowl.

Melt the remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour to create a roux, stirring until a light brown hue develops, approximately 3 minutes. Add half-and-half, constantly whisking until it thickens and slightly boils. Reduce heat and simmer, continuing to whisk for about 3 minutes.

Remove from heat and stir in artichoke mixture, parmesan, lemon juice, salt, and crabmeat. Place mixture in baking dish and bake in the middle of the oven for approximately 20 to 25 minutes. Dip can be prepared (but not baked) one day ahead and chilled, covered.

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Submitted by Dr.Shoukath.ND

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Tips for Eating Healthy This Winter

by: ARA (ARA) -

It’s easy to eat right during the summer months with an abundance of fresh produce available from a wide variety of sources. But as winter rolls around, those juicy ears of corn are just a memory. That doesn’t mean, however, that you drop your healthy eating habits with the dropping temperatures.

You still need to get your five servings a day of fruits and vegetables. Make an effort to include fruits and vegetables at every meal. Since your options are more limited during the winter months, now’s the time to get creative by trying new recipes as well as sampling produce you haven’t eaten before.

Winter brings a bumper crop of root vegetables like turnips, rutabagas and parsnips; squash; brussels sprouts; and more. Apples and pumpkins are the foundation of a variety of comforting, homey desserts. Here are some tips to help you chase away the winter chill by adding the flavors and healthy benefits of winter produce.

As always, the key to buying the best produce is to know what you’re looking for. No matter what the season, look for fruits and vegetables with good color; stay away from produce with bruising, blemishes, soft spots or shriveling.

For additional help in selecting produce, especially items you haven’t tried before, visit www.aboutproduce.com. This easy-to-use Web site features an “A to Z” guide to produce that includes useful information on the peak season for any given item, nutrition information and selection tips. You can also “ask the experts” if you have a question that isn’t answered on the site. Best of all, the site includes hundreds of recipes that show you how to put the produce to work on the dinner table. From asparagus to zucchini and everything in between, you’ll find it all here.

Here are two delicious recipes sure to warm you up this winter:

Pesto Minestrone

This full-flavored soup is also full of healthy vegetables.

2 cups cauliflower (2 small heads), coarsely chopped

1 1/2 cups zucchini (1-2 medium), chopped

3 cans (14.5 ounces) chicken broth, reduced sodium

1 16-ounce can tomatoes, diced, drained

1 cup elbow macaroni or small pasta shells

3 cups kidney beans or black-eyed peas, drained and rinsed (1 cup dry makes 3 cups cooked) or 2 cans (15 ounces each)

1 cup carrot (1 medium), sliced

1 cup onion (1 medium), chopped

2 tablespoons olive oil (for pesto)

2 garlic cloves (for pesto)

1 cup basil leaves, fresh, loosely packed OR (for pesto)

1 cup Italian parsley plus 1 teaspoon dried basil leaves (for pesto)

1 tablespoon water

Directions

In a 5 to 6 quart saucepan bring to boil 1/2 cup water, tomatoes, cauliflower, onion and carrots; reduce heat and simmer covered 10 minutes or until vegetables are tender. Add zucchini, beans, broth and pasta. Return to a boil, reduce heat and simmer uncovered 10 minutes. Meanwhile put all pesto ingredients in food processor or blender and process until very finely chopped. Just before serving, remove soup from heat and stir in pesto. Makes 8 servings.

Golden Apple Oatmeal

Start your day off right with a steaming bowl of this hearty (and heart healthy) oatmeal.

1/2 cup Golden Delicious apples, diced

1/3 cup apple juice

1/3 cup water

1/8 teaspoon salt

Dash of cinnamon

Dash of nutmeg

1/3 cup quick-cooking rolled oats, uncooked

Directions

Combine apples, apple juice, water and seasoning; bring to a boil. Stir in rolled oats; cook 1 minute. Cover and let stand several minutes before serving. Makes a 1-cup serving.

For more recipes, as well as nutrition and buying information for all types of produce, visit www.aboutproduce.com.

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Submitted by Dr.Shoukath.ND

Delicious Recipes - Home Based Business

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Summer Days Are Happy Days

by: ARA

(ARA) - Summer -- the farmers’ markets are bursting with fresh fruits, heavenly herbs and vividly colored veg., all ripe and ready to drop into recipes. But the easiest summer food is food you don’t have to cook. Instead of turning on the oven, reach inside your fridge for the best fruits and veg. of the summer.

I keep mine in sight -- easy to do with my Amana Easy Reach Plus refrigerator, where the fresh food section is on top. No need to dig in the bottom drawers to find my figs; with my Amana refrigerator, everything is right where I need it. Here are two of my favorite easy recipes. Enjoy.

Ice Pops

It’s nice to have something cold and fruity in your hand when it’s a scorcher outside, and nothing beats ice pops. When I was a kid, my lovely Nan and granddad ran a village pub in Essex, England. Every year at the start of summer, they used to send me a huge box of about 200 ice pops. We’d store the pops in a big chest freezer outside the storage shed. This made me quite popular with the local kids -- so much so, in fact, that my supplies would dwindle quickly, so I started to make my own ice pops.

Here’s all you need to make some of your own: Buy a couple of those cheap plastic ice pop sets -- you can find them in most kitchen shops. Reach into your fridge, pull out the freshest fruits you have, and squeeze the juice out of them.

Easier yet, dip into the ready-made apple juice, orange juice, pineapple juice or lemonade (I find cocktail combinations also work nicely for the adults -- hard cider makes really tasty ice pops!). You can even raid the kid’s juice boxes if you want; just use the fruitiest stuff you can find. Now, fill up the pop sets with your chosen juice and put the sticks in before freezing. But you don’t have to run out to the storage shed to get them -- just keep the pops handy in your fridge’s freezer section.

That’s it! You’ll be the most popular kid on the block, bar none. For a little variety, throw some fresh strawberries or bananas into your pops before freezing. Or, if you’re having a party and want a delicious and attractive treat for your guests, add a few edible flowers such as violets or nasturtiums before freezing. It’s a fantastic way to get creative with your pops and impress your mates.

The Easiest, Sexiest Salad in the World

Apart from being a great combination, this recipe is a constant success due to the common-sense marriage of salty Parma ham, milky buffalo mozzarella and sweet figs, which need to be of superb quality. The best figs to use are Italian, and the best time to buy them is from June to August, when they’re in season. Greek figs are also good; they’re in season from September to November. Or, if figs aren’t your forte, you can use fresh peaches instead.

Choose figs that look like they’re about to split their skins. Use green or black -- it doesn’t matter. But do keep them fresh. I store figs and greens in my Amana humidity-controlled Garden Fresh crisper drawer. It’s easy for me to see how many figs and greens I have left with the crisper drawers right at eye level.

I use a knife to crisscross the figs, but not quite to the bottom -- one fig per person is always a good start. Then, using your thumbs and forefingers, squeeze the base of the fig to expose the inside. This will allow your dressing to get right into the middle of the fig.

Simply place the figs in a dish, wave around one slice of Parma ham or prosciutto per fig, throw in some slices of buffalo mozzarella, rip over some leaves of green or purple basil and drizzle everything with a heavenly dressing. I use a honey and lemon dressing concoction -- just mix six tablespoons extra virgin olive oil, three tablespoons lemon juice, and a tablespoon of honey with a little sea salt and fresh ground pepper. Serve with some spare bread on the table to mop up the juices.

There you have it -- easy, simple, fresh and seasonal. Always a treat, especially if you top it off with ice pops for dessert.

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