Wine Win Wednesday: Barefoot Merlot

Wine:  Barefoot Merlot 


Why it's a win: Thank goodness my friend Anna-Lisa brought this over for book club a few weeks ago.  And thank goodness my friends couldn't get through the 6 other bottles at book club.  Because I got to break in to this tasty treat the other day and have it all to myself!

This merlot isn't too merlot-ey (come on, you know what I mean!) and has just the right balance of ripe berries and chocolate, with a delectably tart finish.

I hadn't tried Barefoot wines before, but I will definitely pick up another bottle next time because this was cheap AND it tasted good!  A combo you don't find too often.

Where you can find it:  Nearly any grocery store

Price: $5-$7

Raspberry Swirl Cheesecake Cupcakes

There are two things that are no secret among our group of friends.
1. I do NOT like cheesecake.
2. My husband LOVES cheesecake.

So since I am all about trying new recipes AND because I love my husband so much, I tried out a new cheesecake recipe for his birthday last weekend. Thankfully, those that eat cheesecake seemed to enjoy these and I hope you do too!

*Note* Please do not be intimidated by the instructions. It may look like a lot but it's fairly simple. I promise you can do it!

Ingredients:
For the crust:

• 1½ cups graham cracker crumbs
• 4 tbsp. unsalted butter, melted
• 3 tbsp. sugar

  For the raspberry swirl:

• 6 oz. fresh raspberries
• 2 tbsp. sugar 

 For the filling:

• 2 lbs. cream cheese, at room temperature
• 1½ cups sugar
• Pinch of salt
• 1 tsp. vanilla extract
• 4 large eggs, at room temperature

 Instructions:

1.  Preheat the oven to 325˚ F.
2. Line cupcake pans with paper liners.
3. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened.
4. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. I used the bottom of a glass to push the graham cracker down.
5. Bake until just set, 5 minutes. Transfer to a cooling rack.
6. To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
7. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
8. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.
9. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
10. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.
11. Let cool to room temperature.
12. Transfer to the refrigerator and let chill for at least 4 hours before serving. *I placed some cling wrap lightly on top and kept them in the cupcake tins for refrigeration.

Recipe found here: http://annies-eats.com/2010/08/06/raspberry-swirl-cheesecake-cupcakes/

Enjoy!

Wine Win Wednesday: Underwood Cellars Pinot Noir

Wine: Underwood Cellars 2009 Pinot Noir

Why it's a win: First off, it's from Sherwood, Oregon- which for those that don't know is a city about 15-20 miles south of Portland. There is something particularly special about a good wine from your own backyard. Secondly, the earthy taste of this pinot was blended excellently with notes of cherries and spice. Even with a bit of acidity to the finish, the taste was so smooth. Lastly, you can't beat the price.

Where you can find it: New Seasons and Whole Foods

Price: $11-$12

This was a fun find for us. We (the Schlypers) stayed the night at the Mark Spencer Hotel the other weekend and they hosted a wine and cheese hour. Rian and I had never tasted (or even heard of) this wine, which did make us feel a bit guilty seeing how it's from a vineyard just a few miles from our house. But we are happy we did and we will be sure to have it on hand in our home.

The Best Chili Ever

I know this is a pretty hefty claim, but this is my go-to chili recipe and it won first place at our Superbowl Chili Cook-off.  My friend Tamara claims that she has the best chili ever, but that is still to be determined!

I can't take the credit for the chili though.  I found it here: http://allrecipes.com/recipe/boilermaker-tailgate-chili/ last year, and have just adjusted a few things here and there.  I toned the spiciness WAY down and it's still  pretty zesty, so I can only imagine how the original recipe might burn one's mouth off.

Don't be intimidated by the list of ingredients.  It may be a lot of measuring, but once it's all in the pot, just stir and forget about it for a few hours.  Like most chilis and stews, this does actually taste better the next day.


Ingredients

• 2 lbs. ground beef (or ground turkey)
• 1 lbs. Italian sausage (or Italian turkey/chicken sausage)
• 3 (15 oz.) cans chili beans, drained
• 1 (15 oz.) can spicy chili beans, not drained
• 2 (28 oz.) cans diced tomatoes with juice - I like the S&W brand with the spices already mixed in
• 1 (6 oz.) can tomato paste
• 1 large onion
• 3-6 stalks celery, depending on how much you like celery
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 T. bacon bits
• 4 cubes beef bouillon (or 4 tsp. if you used the powdered stuff like I do)
• 1/2 c.-1 c. beer - I used Alaskan Amber last time
• 1 T. chili powder
• 2 T. Worcestershire sauce 
• 1 T. minced garlic
• 1 T. dried oregano
• 2 tsp. ground cumin
• 1 tsp. basil
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 tsp. cayenne pepper
• 1 tsp. paprika - sometimes I use smoked paprika
• 1 tsp. white sugar

Instructions

1. In a large stock-pot, brown ground beef and sausage over medium heat.  Drain excess grease.
2. Pour in all of the other ingredients, stir well, and simmer on low for at least 2 hours, stirring occasionally.
3. After 2 hours, taste and adjust spices as preferred.  

Serve with chopped onions, cheddar cheese, and a dollop of sour cream!  

Crab and Artichoke Dip

I've made this cheesy Crab and Artichoke dip for a couple of Wine and Dines now- and I'm happy to report it's been very well received. All credit goes to my mother Kimberly for graciously passing down all of her favorite recipes to me.

Ingredients:

• 1 can lump crab meat (drained)
• 1 can quartered artichoke hearts (drained and cut up a bit)
• 1 (2 c) container of grated Parmesan cheese
• 3/4 c. mayonnaise (we use the Kraft Olive Oil low fat mayo and it works great)
• 1/2 tsp. garlic powder
• 1/2 tsp. hot sauce (this is optional, though I always use it and it's never too spicy)
• Fresh parsley

Instructions:

1. Preheat oven to 375 and pam-spray a pie plate.
2. Combine all ingredients, except parsley, in bowl and spread into pie plate.
3. Top with chopped parsley and bake for 35-45 minutes.
4. Serve with wheat crackers like Pepperidge Farms or Entertainer brands.

My mother serves this in a pie plate but I've also used a regular 8X8 pan with success.

Enjoy!

Wine Win Wednesday: Maryhill Gewurztramier

Wine:  Maryhill 2008 Gewurztraminer

Why it's a win:  This is an absolute favorite among the women in our group!  Immediately on the nose, you'll find the sweet scents of honeysuckle and fresh melon.  On the palate, you're greeted with a symphony of fruity flavors, including pear, green apple, and grapefruit.  This Gewurztraminer offers bright flavors with a crisp finish .  But be careful, this Gewurztraminer has been likened to drinking candy!


Where you can find it: Haggens


Price:  $11

Portland Seafood and Wine Festival

There are few things that go together better than salt & pepper. One could argue peanut butter & jelly. Or perhaps even macaroni & cheese. But if you have the privilege of living in the great state of Oregon, you'll likely argue seafood & wine.

This year a group of Wine and Dine members cruised over to Portland's Seafood and Wine Festival to celebrate birthdays, delicious food and of course, a serious love for wine.

Event: Portland Seafood and Wine Festival
Date: February 3-4, 2012
Location: Oregon Convention Center
Cost: $10 per person at the door, tastings ranged from $1 for one taste and $5 for flights.

Most vendors offered tastings that looked like this:

It was particularly nice to zero in on the medal winners- which almost all lived up to their hype.

A group favorite of the day was Crater Lake Cellars.

With a wide variety of sweet wines, Crater Lake Cellars immediately captured our attention. The best of the bunch seemed to be the Winter Rose. Sweet enough for those who like the hint of sugar yet mellow enough for one (even two) at a meal. Plus, we loved how the labels featured pictures from all around Oregon.

Some other notable wines include:
Seufert's Dolcetto (Excellent every day wine that compliments all types of food)
Maryhill's 2005 Reserve Zinfandel (A rich (and absolutely fantastic) treat)
Hip Chick's Do Wine Bunny Blush and Drop Dead Red (Granted, the guys weren't as into this booth, but the ladies were in love! What a fun idea for Girls' Night Out.)

A very Happy Birthday to Paul and Rachel and a huge thanks for getting us out to the festival. We look forward to attending again next year!

Wine Win Wednesday: Erath Pinot Noir

Wine:  Erath 2009 Oregon Pinot Noir

Why it's a Win:  This classic example of Oregon Pinot Noir is truly a staple in our households.  It's hard to go wrong with anything Erath produces, and their Pinot is no exception.  This Pinot Noir greets you with red fruits and spices on the nose, and has an earthy, light-bodied palate.  It drinks easily and is delicious right off the shelf.
You can see why it's so popular.  In fact, it's Erath's goal to "make the best Pinot Noir in the world for under $20."  I'll drink to that!
  
Rated 88 points by Wine Spectator.  



Where you can find it:  My guess is that most grocery stores in the Northwest carry Erath, but it's most commonly spotted at Costco, Safeway, and Fred Meyer.


Price:  $15-$20

On a more personal note, we've been out to Erath's winery and tasting room before, and we've been fans of Erath since we first discovered the joys of wine tasting in the Dundee Hills.  It's been nice to see Erath's Pinot Noir growing in popularity as we spot it in more and more restaurants and grocery store chains.  The winery is run by some super friendly people and the winemaker used to work at Bethel Heights, and at Witness Tree - two other top notch producers of Pinot in the Willamette Valley.

Red Pepper Shrimp Bisque

This is an incredible bisque and I just HAD to pass the recipe along!  Don't let the ingredients fool you, this bisque is amazing!!

If you're looking for a lower-fat version, try sauteing the vegetables in a spritz of olive oil.  And instead of making a roux with butter and flour, use a mixture of cornstarch and cold water.  The 4 T. of butter and 1/4 cup of flour equates to about 2 T. cornstarch and 2 T. cold water.

Ingredients

• 1 lb. shrimp
• 7 T butter
• 3/4 c. chopped onion
• 3/4 c. chopped celery
• 3 c. cold water
• 2 c. bottled clam juice
• 1 c. dry white wine
• 2 fresh parsley sprigs
• 1/4 tsp. dried thyme
• 1/4 tsp. black peppercorn (whole or ground)

• 1/4 c. flour
• 1/4 c. Madeira (you can substitute with dry Port, sherry, or Marsala wines)
• 3 T. tomato paste

• 3/4 c. half-and-half

• 1 medium zucchini, cut into 1/4-inch cubes
• 1 medium red bell pepper, cut into 1/4-inch cubes

Instructions

1. Melt 1 T. butter in heavy medium saucepan over medium heat
2. Add onion and celery.  Cook and cover until tender, stirring occasionally, about 5 minutes.
3. Add 3 cups cold water and next 5 ingredients (through peppercorn) and bring to boil.  
4. Reduce heat to low and simmer until liquid is reduced to 5 cups, about 30 minutes.
5. Melt 4 T. butter in heavy large pot over medium heat.
6. Add flour and whisk until mixture bubbles, but does not brown.  About 3 minutes.  
7. Whisk in Madiera and tomato paste.  
8. Add soup stock, and simmer until mixture thickens slightly.  About 8 minutes.  
• This part can be prepared 1 day ahead.  Cool slightly, cover, and refrigerate.  Bring soup to a boil before continuing.
9. Mix in half-and-half, and cook until soup is heated through (do not boil.)
10. Melt remaining 2 T. butter in heavy large skillet over medium-high heat.  
11. Add zucchini and red bell pepper and saute until vegetables are crip-tender, about 3 minutes.
12. Add shrimp and saute until shrimp is cooked through and vegetables are tender, about 3 minutes longer.  
13. Mix soup stock with shrimp and vegetables and simmer for about 5 minutes.  
14. Season to taste with salt, pepper, and cayenne pepper.

Shared by Jeff Nickerson and Amber Daubt

Wine Win Wednesday: 7 Deadly Zins

Wine:  7 Deadly Zins produced by Michael David Winery

Why it's a win:  This full-bodied, deep ruby red Zinfandel is loaded with berry, pepper, and earthy characteristics.  The tannins are tight, flavor concentration is good, and finishes strong and smooth.  Aged in oak for 12 months, this Lodi Appellation Zin offers consistency and quality at a great price.  Plus, the back of the label is excellent reading material.


So pour yourself a glass (or two) and raise a toast to gluttony, sloth, and lust.  

Where you can find it: This is a popular Zin sold at most grocery stores, but Costco sells it cheapest.

Price:  $11-$15

“I’m raging with ire, an ocean of fire,
My Wrath is the path to all I desire.

Oh Lord, forgive me my Zins.

I’m inflated with pride, near-bursting inside,

A self-centered repenter, Vanitys’ bride.

Oh Lord, forgive me my Zins.

I’m mired in mud, inert as a slug,

Sloth is the cloth that’s woven my rug.

Oh Lord, forgive me my Zins.

I eat day and night, consuming all in my sight,

A Glutton with nothing but a huge appetite.

Oh Lord, forgive me my Zins.

My will I ignore, my Envy’s a chore,

Over zealous and jealous, I want so much more.

Oh Lord, forgive me my Zins.

I’m ravenous to feast, an insatiable beast,

I concede to the Greed demanding release.

Oh Lord, forgive me my Zins.

I hunger for trust, my craving’s a must,

My sin is the Zin enslaving my Lust.

Oh Lord, forgive me my Zins.”

– Kevin Phillips