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I LOVE COOKING WITH WINE
Sometimes I even put it in the food!
CLAMS STEAMED IN FAIRWINDS GEWURZTRAMINER
6 dozen fresh small Manila clams
3 tablespoons olive oil
3 tablespoons chopped fresh parsley
I tablespoon chopped fresh oregano (or 1/2 teaspoon dried)
I 1/2 teaspoons chopped fresh thyme (or 1/4 teaspoon dried)
1/2 +/- teaspoon dried hot pepper flakes (to taste)
Salt & pepper
1/2 cup butter (l stick)
Recipe Serves 6
4 oz Fairwinds Fireweed Mead
3/4 oz Sweet Vermouth
Rim a martini glass with granulated sweetened
lime juice to wet the rim. Place the Fireweed Mead and the Sweet Vermouth in a shaker filled Ice. Shake briskly, pour Into glass and add a cherry.
WHITE CLAM SAUCE
Purge clams if necessary. Scrub clams thoroughly. Discard any open clams. Heat oil in large heavy sauce pan over medium heat & cook onions until translucent & soft (do not brown). Add garlic & saute for 30 seconds (until fragrant). Add FairWinds Gewurztraminer, herbs, & pepper flakes. Bring to full boil over high heart. Add clams & bring to boil again. Cover & lower heat to simmer. Simmer until done & clams open (3-5 minutes depending on size of clams). Uncover & discard any unopened clams. Stir in butter. Add salt & pepper to taste. Serve with hearty artisan bread and/or over pasta. Serve with chilled FairWinds Gewurztraminer.
RED CLAM SAUCE
Open 2 cans stewed tomatoes & break up tomatoes by hand (do not use blender or processor). Add tomatoes to the sauce when adding the wine. Follow directions above from this point. Meanwhile, cook thin spaghetti per package directions & thoroughly drain. Serve clams & sauce over cooked pasta. Serve with chilled FairWinds Gewurztraminer.
2 oz Fairwinds FIreweed Mead
2 oz of non-alcoholic sweet and sour margarita mix Splash of orange juice
Rim a martini glass with margarita salt, using sweetened lime juice to wet the rim. Place the Fireweed Mead, margarita mix and orange juice in shaker filled with ice. Shake briskly and pour into glass.
CRANBERRY SAUCE WITH FAIRWINDS PORT O'CALL
1 cup FairWinds Port O'Call
2 Cinnamon sticks, broken in half
1 cup dried cranberries
1 12 ounce bag fresh cranberries
3/4 cup water
3/4 cup sugar ( depending on desired sweetness)
Bring FairWinds Port O'Call and cinnamon sticks to boil in heavy medium saucepan. Reduce heat to medium and simmer uncovered mixture 5 minutes. Add dried cranberries to saucepan and simmer until slightly softened (about 3 minutes). Add fresh cranberries, water and desired amount of sugar. Bring mixture to boil, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until cranberry sauce thickens, darkens in color and berries pop/collapse (about 20 minutes) - stir often. Cool and discard cinnamon sticks.