Recipes

MT. AIRY LIQUORS

MT. AIRY’S PREMIER WINE SHOP
Text Box: Berry Rose Sangria 1/4cup sugar or to taste 1 cup water 1/4 cup crème de cassis 1 1/2 cups frozen mixed berries (blueberry, raspberry, blackberry, strawberry) 1 (750mL) Dry Rose* 1 whole lime squeezed 1 (187mL) Dry Sparkling Wine Lots of Ice Mix all items in a large pitcher. Refrigerate for 1 hour prior to serving time. Add Dry Sparkling wine just before ready to serve. *Mulderbosch Rose Text Box: Black Bean, Feta & Corn Salsa INGREDIENTS: 1 12-15 oz can Shoepeg Corn, drained 1 15 oz can black beans, drained and well rinsed 1 bunch of green onions 1 yellow pepper, chopped 1 small container crumbled feta cheese 1/4 cup Olive Oil 1/3 cup Apple Cider Vinegar 1/4 White Sugar (to taste) Tortilla Chips or Scoops INSTRUCTIONS: Mix oil, vinegar and sugar in a bowl. Dissolve sugar well by stirring. Add black beans, corn, yellow pepper and crumbled feta into bowl. Mix all ingredients together. Chop green onions. Add green onions to bowl and stir. Serve with tortilla chips.

This salsa is great paired with Pacific Rim Dry Riesling 750mL $10.99 per bottle.

 

 

Another wine to try with this salsa is Marietta Zinfandel 750mL  $18.99

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Text Box: Chicken Picata 6 oz angel hair pasta 1/3cup all purpose flour 2 cup chicken broth 1/2tsp salt divided 1/4tsp fresh ground pepper 4 chicken cutlets (1 pound total) 3tsp extra virgin olive oil 1-10oz package sliced mushrooms 3 large cloves minced garlic ½ cup white wine 2tblsp lemon juice 1/4 cup fresh chopped parsley 2tblsp capers rinsed 2tsp butter 1. Boil pasta to box instructions 2. Beat 5tblsp. Flour and chicken broth till smooth in shallow bowl 3. Season chicken with 1/4tsp salt and pepper and dredge in flour 4. Heat 2tsp. olive oil and cook chicken till no longer pink. Browned about 2-3 minutes per side. Remove and keep warm on plate 5. Add remaining 1tsp. oil to pan 6. Add mushrooms and cook till juice is released and are turning brown (about 5minutes). Transfer to plate. 7. Add garlic and wine to pan. Cook until reduced by ½ (1-2minutes) 8. Add remaining four/broth mixture, lemon juice and salt. Simmer till thickened (about 5minutes). 9. Stir in parsley, capers, butter and mushrooms 10. Measure our 1/2cup mushrooms and sauce and toss into pasta 11. Serve with chicken pieces placed on top of pasta.

Les Fosses D’Hareng Vouvray  $15.99

Trapiche Broquel Torrontes $12.99

Both of these wines are ideal to use in the recipe and then to enjoy drinking with your meal.