Recipes – Page 4 – Matchbook Wines

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April 9th, 2018

Wine Club Recipe: Prosciutto-Wrapped Dates with Blue Cheese

by: Virginia Valdez Sandfer

Pair this delicious appetizer with our Tinto Rey Rosé. The creamy blue cheese and savory prosciutto pair perfectly with the refreshing stone fruit flavors of the Rosé. Enjoy!

(click to enlarge images)

Prosciutto-Wrapped Dates with Blue Cheese

Ingredients:
• 16 fresh dates
• 4 oz. blue cheese
• 8 thin slices of prosciutto, halved lengthwise
• Matchbook Extra Virgin Olive Oil, to drizzle
• Balsamic glaze, to drizzle

Instructions:
• Preheat oven to 350 degrees.
• Use a small sharp knife to cut a slit in each date. Remove and discard pit.
• Spoon 1 teaspoon of blue cheese into each date. Press to enclose filling.
• Wrap a piece of prosciutto around each date and place on baking sheet.
• Drizzle with Matchbook Extra Virgin Olive Oil and balsamic glaze.
• Cook for 8 minutes or until desired crispiness.
• Enjoy!

Makes: 16 | Prep Time: 15 minutes

Cheers!

February 5th, 2018

Berry Kisses for your Valentine

by: Virginia Valdez Sandfer


Celebrate your Valentine with Berry Kissed Sangria!

This fun and fruity cocktail blends a bottle of Mossback Central Coast Pinot Noir with a whole lot of love and some sangria fix’ins.  We have shared the recipe below and encourage you to make some today!

 

 

 

Berry Kissed Sangria

Ingredients:

  • 1 bottle (750ml) Mossback Central Coast Pinot Noir
  • 1 liter (about 4 cups) Lemon Lime Soda
  • 3 cups Blackberry Brandy
  • 3 cups Assorted Fruit (gala apples, grapes, cantaloupe, honey dew melon)
  • 2 Oranges or 3 Tangerines
  • 4-5 cups ice

Instructions:

  • Cut all fruit (except citrus) into bite-sized pieces.
  • Place fruit in container with lid.
  • Pour brandy over fruit and soak overnight in refrigerator.
  • Strain excess brandy from fruit.
  • Combine red wine, infused fruit and lemon lime soda. Stir.
  • Cut citrus in half and squeeze juice over wine mixture. Stir.
  • Serve over ice in a wine glass or tumbler.

February 3rd, 2017

Score BIG with football fans – Rose & Guac!

by: Virginia Valdez Sandfer

What will you be serving on Sunday during the big game? Winemaker Dan Cederquist will be serving his “Killer Guac” paired with chips and Matchbook 2016 Rose of Tempranillo. Dan says “fresh guacamole is a staple at my house, it is easy and delicious!”


Dan’s Killer Guacamole

5 avocados
1 dollop of sour cream
2 tbsp. of minced onions
2 jalapeno’s minced
1 splash of soy sauce
2 tbsp. of lemon juice
several dashes of Chalula hot sauce
salt & pepper to taste

August 21st, 2015

How to make Yoloritas

by: Dave Kempa

Yolorita2Here’s how to make a Yolorita:

  • 1 1/2 oz Matchbook Wines Tempranillo juice
  • 1 1/2 oz Cazadores Tequila Blanco
  • 1/2 oz fresh squeezed lime juice
  • Vigorously shaken with ice shaker
  • Strained into salt rimmed martini glass, and
  • Garnished with fresh lime
Enjoy!

 

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