Wine Club

Friday was the first substantial snowfall of the season. That meant absurdly extended commute times for many, hours of shoveling, and frigid temperatures. It also meant it was the perfect night for staying in, sipping Dolcetto, and watching the snow accumulate.

It was yet another fun and tasty Wine Club with the spotlight on the mild and smooth Dolcetto. The wine paired beautifully with the Rosemary Roasted Cashews. Tossed in brown sugar and fresh rosemary, the sweet and savory cashews were an addicting little snack.

For our meal we enjoyed Red Pepper Soup with Turkey-Hummus Sliders. The combination of the pureed peppery soup with mini turkey burgers was the perfect marriage of Mediterranean flavors. I loved the crunch of the diced cucumber and flavored hummus atop the juicy slider. I highly recommend this pairing for a week night dinner or a wine club of your own.

For dessert we had chocolate dipped Peanut Butter Balls. These bakeless treats are a crowd-please that could easily be thrown together with little notice. Recipes like this are always great to have on hand.


Rosemary Roasted Cashews

What You Need

  • 1¼ pounds cashew nuts
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • ½ teaspoon cayenne pepper
  • 2 teaspoons dark brown sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon melted butter

What To Do

  1. Preheat the oven to 375°.
  2. Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.
  3. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl.
  4. Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
  5. Serve warm.
http://glorioffood.com/2012/01/24/wine-club-4/

Red Pepper Soup

What You Need

  • 2 tablespoons butter
  • 4 red bell peppers, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 24 ounces chicken broth
  • ½ cup heavy cream
  • 1/8 teaspoon group black pepper
  • Salt to taste

What To Do

  1. Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and sauté for 5 to 10 minutes, or until tender.
  2. Pour in chicken broth, stirring well. Reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
  3. Run the soup through a strainer and return the liquid to the saucepan over medium low heat.
  4. Stir in heavy cream and ground black pepper and allow to heat through, about 5 to 10 minutes.
  5. Add salt and additional pepper to taste before serving.
http://glorioffood.com/2012/01/24/wine-club-4/

Turkey-Hummus Sliders

What You Need

  • 1 English cucumber, diced
  • ½ cup crumbled feta cheese
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried mint
  • 4 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1½ pound ground turkey
  • 1 cup hummus, preferable spicy or roasted red pepper
  • ½ cup chopped fresh mint or parsley
  • 2 teaspoons ground coriander
  • 16 mini pita pockets, preferably whole wheat, split open and warmed
  • 2 to 3 plum tomatoes, sliced

What To Do

  1. In a bowl, toss the cucumber, feta, vinegar, dried mint, 1 tablespoon olive oil, and a pinch of salt and pepper. Cover and refrigerate.
  2. Mix the turkey, ½ cup hummus, fresh mint or parsley, and coriander in a bowl; season generously with pepper. Dampen your hands and shape the mixture into 16 small patties, about ½ inch thick.
  3. Heat 1½ tablespoons olive oil in a medium cast-iron skillet over medium-high heat. Add half of the patties and cook until browned and cooked through, about 2 minutes per side. Transfer to a plate. Cook the remaining patties in the remaining 1½ tablespoons olive oil.
  4. Mix the remaining ½ cup hummus with a splash of hot water in a bowl. Spread some of the hummus on the inside of each pita; fill with a tomato slice, turkey patty and some of the cucumber mixture.
http://glorioffood.com/2012/01/24/wine-club-4/

Peanut Butter Balls

What You Need

  • 1½ cups peanut butter
  • 1 cup butter
  • 4 cups confectioners’ sugar
  • 1 1/3 cups graham cracker crumbs
  • 2 cups semisweet chocolate chips
  • 1 tablespoon shortening

What To Do

  1. Mix together peanut butter, butter or margarine, confectioners’ sugar, and graham cracker crumbs. Shape into 1-inch balls.
  2. Melt chocolate chips and shortening on stovetop. Dip balls into chocolate mixture and let dry on waxed paper or in mini cupcake foils.
http://glorioffood.com/2012/01/24/wine-club-4/

 

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