What’s that saying? New year, new me? It doesn’t have to be a new you but maybe an improved you. It only takes a couple of weeks to turn something you do into a habit and then into a complete lifestyle change. Try choosing an activity you can start to train for little by little, like the Run the Vineyards – Scurry for Sangria 5k this June. You can also start with simple recipes to change your eating habits. Cut down on portion sizes, don’t eat out as much (those portions are HUGE), take home leftovers when you do eat out. You can eat half of the meal you order at dinner and then eat the other half for lunch the next day, that’s two meals in one! You’ll end up saving money this way too. Win win!
Do you sometimes get in your head that it would be too difficult to make a healthy meal? And that healthy meals don’t usually taste all that good because they don’t have much flavor? I used to think that before I made this delicious Shrimp Scampi Zoodle dinner! I was definitely skeptical about the zoodle part because I had never had them before but since I have had shrimp scampi before I thought to myself it can’t be that bad, I’ll give it a try!
The best part about this recipe is that everything is prepared and cooked in one pan. First, the butter and oil go in the pan. Then, the garlic and the red pepper flakes are tossed in after the butter is melted. Add in your choice of dry white wine (I chose Dry Pinot Grigio. It’s one of my favorites from Hawk Haven and it means that I get to have a glass of it with dinner…and while cooking of course!) and lemon zest. At this point you have to be a little patient and wait for the alcohol to cook off. You will be able to smell the pan and know when all of the alcohol is gone! Add in the shrimp, salt, and pepper and cook until the shrimp are pink and translucent on the inside.
Lastly, add in the zoodles. You can either buy zucchini and spiralize them yourself OR in most grocery stores they carry pre-spiralized zoodles (which is way easier to manage for a first time zoodler). The zoodles then have to cook down in the sauce for about 3 min. Serve on your desired plate, pour your glass of Hawk Haven Dry Pinot Grigio and dig in!
Start the New Year off right and with a glass of wine in hand! Drinking in moderation, maintaining a healthy diet and incorporating exercise into your routine will be sure to help you stay healthy this year. Click here to purchase the 2016 Dry Pinot Grigio! We ship to FL, NJ, and PA or you can purchase and pick up in our tasting room!
On one hand, the last thing I want to do in this heat is turn on the stove. But on the other hand, when I think of summer, I think of seafood and a white wine that will cool me off. So I risked the heat stroke in the kitchen, turned on the stove to cook up a delicious meal and paired it with a chilly white wine. It is a meal that I am sure I will never forget!
I chose to pair my dish with our 2015 Chardonnay. It is barrel fermented in French oak for 4 months. On the nose we get fresh coconut, papaya and lemon grass. On the palate, pineapple, caramel green apple, and a finish of lemon and pineapple. It is one of our recent releases so stop by and pick up a bottle for yourself!
One of my favorite seafood dishes is fresh, locally caught scallops.
I had to think long and hard before I realized that a summery flavor of lemon would pair best with the scallops and the Chardonnay. I looked for a recipe that called for a white wine that I could cook with, would pair well with the dish, and more importantly, drink with the meal so none of it would go to waste! That brought me to a lemon orzo to compliment the scallops. The lemon sauce from the orzo pairs well with the citrus (acid) notes of the Chardonnay, plus the sauce has the Chardonnay in it so you can’t go wrong. The richness of the scallop pairs beautifully with the mid palate of the wine. Our Chardonnay is medium bodied, and therefore it allows the flavors from the scallops and wine to play back and forth with each other. I got the recipe from MyRecipes.com. Try it out for yourself! P.S. it was delicious!!
Here’s the recipe:
1/2 cup prechopped onion
1 cup uncooked orzo (rice-shaped pasta)
1 cup fat-free, less-sodium chicken broth
1/2 cup dry white wine such as our 2015 Chardonnay
1/4 teaspoon dried thyme
2 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 1/2 pounds sea scallops
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.
Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.
We at Hawk Haven have been enjoying the sangria popsicles so much that we’ve been wondering what other tasty frozen wine treats we can come up with. Maybe it’s due to the heat but we say it’s the wine that inspires us to create new recipes. Lately the Red-Tailed Rosé has been speaking to us, and it is saying, “Sorbet!”
Our 2010 Red-Tailed Rosé is a blend consisting of Cabernet Sauvignon, Vidal Blanc, and White Zinfandel. We describe it as off-dry because it has just the right hint of sweetness to balance out the robust spiciness of the Cabernet, giving it a nice bright cherry flavor. During our Sangria Sundays, we blend it with frozen strawberries and it comes out tasting similar to a strawberry daiquiri, but better.
One trick to deciding how to pair wine with food (or use it in the food) is to think about what foods come to mind when you taste the wine. Some wines conjure images of a nice juicy steak smothered in mushrooms; other wines have citrusy flavors that would work well in a chicken dish (like this Chicken Française). The possibilities are endless! Since the Rosé carries so many berry tastes and aromas, we knew we couldn’t go wrong with a bag of frozen cherries.
Here is a recipe for Cherry Sorbet using the Red-Tailed Rosé. Feel free to adjust the amounts of each ingredient, and try experimenting with other berries. Strawberries or raspberries would taste wonderful as well. Better yet, try all three!
Red-Tailed Rosé Cherry Sorbet
3 cups frozen pitted tart cherries (we used a 16oz bag)
¼ cup sugar
1 cup Red-Tailed Rosé (or more if you’d like)
½ tsp salt
Blend cherries in a food processor until smooth. Add remaining ingredients and pulse until blended. Pour into a freezer container, cover and freeze until smooth.
Once again Lynsie Patterson comes through with a fantastic recipe to help you beat the heat this summer!
You know summer is here when you come home from a long day of work (or sitting on the beach) and you hear that familiar tune trailing through the streets. It’s the ice cream truck and for children it’s the most wonderful sound in the world that sends them running to find this traveling assortment of frozen goodies. Maybe it brings out your inner child and you find yourself searching your pockets for a little cash as you rush out the door. But we suggest that while the kids are out selecting fudgsicles and ice cream sandwiches, you enjoy a more grown-up summer treat. SANGRIA POPSICLES!!
First you want to find a sangria recipe which is usually some mixture of wine, fruit juices, and sometimes brandy or other spirit. You can experiment on your own, or try our recipe for white sangria (listed below) using our recently released 2010 American Kestrel White, a “naked” Chardonnay with bright fruit and melon notes. If you’ve been to one of our Sangria Sunday Events, you’ve probably had the white sangria and you no doubt thought it was amazing.
Next you are going to need your popsicle molds which you can usually find anywhere home/kitchen supplies are sold, or check out the wide and rather unique selection on amazon.com. Fill the molds with the sangria, leaving a little bit of space at the top for expansion, and stir it up a little to remove any air bubbles (or follow the manufacturer’s instructions). Don’t forget to add your popsicle sticks after the wine has solidified a bit. Now try very hard to wait until they are frozen! May we suggest popping open another bottle of American Kestrel White to enjoy in the meantime?
And now I give you Hawk Haven’s [formerly top secret] recipe for white sangria, never before distributed to the public until now!
Hawk Haven Winery’s White Sangria
4 ½ cups American Kestrel White (1 ½ bottles)
1/3 cup (3 oz) simple syrup (1 part sugar, 1 part water)
¾ cup apricot juice
¾ cup mango juice
¾ cup peach juice
Mix together and serve! We also add a splash of ginger ale and some fresh pineapple chunks, but if you’re freezing this mixture you might want to skip the ginger ale since carbonated beverages can tend to be a bit explosive when frozen. You want to eat the popsicles, not wipe them out of your freezer.