Happy New Year Feast From Anise Smith Marketing!

New Years Eve is almost here! This was a recipe that I posted last year for New Years Eve and thought I would repost. Have a safe, fun and wonderful New Years Eve and AWESOME 2012. Cheers my friends!

Scallion Infused Pan-Fried Crab Cakes with Lemon Herb Rémoulade

Preparation Time: 15 minutes Cooking Time: 8 minutesYield: 4 Crab Cakes & 1 Cup of Rémoulade

Wine Pairing: Chardonnay

Prep Time: 15 Minutes
Cook Time: 8 Minutes / batch of 4 Cakes
Difficulty: Level 1
Yield: 4 Crab Cakes & 1 Cup of SauceINGREDIENTS
Crab Cakes
16oz Cooked Crab Meat (Claw or Lump)
3/4 Cup Plain Breadcrumbs
1 Egg
2 Scallions (white section only)
1 Tbsp Grey Poupon dijon mustard
1 Tsp Worchester Sauce
1 Tbsp Mustard Powder
2 Tsp Old Bay Seasoning
1 Tsp Cracked Black Pepper
1/2 Lemon Juiced
2-3 Tbsp Canola Oil (or other high heat oil)
2 Tbsp Unsalted ButterRémoulade3/4 Cup Mayonaise
1/2 Lemon Juiced & Zest
1 Tbsp Heinz Ketchup
1 Tsp Worchester Sauce
1 Tsp Horseradish Sauce
2 Scallions (green section only)
1 Tbsp Dried Dill
1 Tbsp Dried Oregano
2 Tbsp Olive OilDirectionsPreheat a large (and preferably thick bottomed) frying pan over medium heat with canola oil just covering the bottom of the pan.

Finely chop both scallions, separating the white and green sections. Place the white section in a large mixing bowl. Add the mustard, Worchester sauce, lemon juice, mustard powder, Old Bay, black pepper and egg. Whisk together until mixed and the egg is lightly beat. Next, dump the crab meat into a small bowl and gently look for shells.

Roll up your sleeves, this next part gets messy. Add the crab meat and the breadcrumbs into the large mixing bowl and gently fold into the egg mixture until thoroughly mixed and the proper consistency to form into patties. Divide the mixture into four piles and gently form into balls. Then lightly flatten into large patties on a cutting board with your hand.

Carefully add the butter to the heated oil and allow it to completely melt. Using a spatula, place the 4 crab cakes into the pan with enough space to not be touching each other. Once placed, DO NOT MOVE.

Cook the crab cakes on each side for exactly 4 minutes. Remove and promptly add to serving dishes.

While the cakes are cooking, place the green section of the diced scallions into a blender. Add the rest of the ingredients for the rémoulade except for the olive oil. Pulse the blender a couple of times to ensure the scallions begin mixing with the other ingredients and push the mixture down as necessary (with blender off of course). With the center portion of the lid removed, turn the blender on full and begin slowly drizzling the olive oil into the mixture and blend until emulsified. Remove mixture and add to serving dishes.

Sprinkle the sauce with Old Bay. Garnish with lemon wedges or slices.

More Recipes at: Barefoot Wine

Salmon Pate’

Wine Pairing: Chardonnay

Ingredients

1. 6 oz fresh salmon – grilled
2. 8 oz cream cheese
3. 1/2 tsp horse radish or hot sauce to taste
4. 3 chopped green onions (chop whole onion}
5. 1/4 tsp dill

Instructions

1. rub salmon with olive oil and garlic and grill
2. approx. 4 – 5 minutes on each side
3. remove from grill and flake into bowl
4. cream together remaining ingredients and add to flaked salmon.
5. serve with assorted crackers or melba toast
6. Cheers!

Shrimp & Avocado Salad

Wine Pairing: Bubbly Extra Dry

Ingredients

1. 1/4 cup of white wine vinegar
2. 1/4 cup olive oil
3. 3 garlic cloves, minced
4. 1/2 lb medium shrimp, cooked, peeled, and de-veined
5. 2 ripe avocados
6. Butter & Red-leaf lettuce mix (one bag)
7. 2 Tbsp chopped roasted walnuts
8. 1 Tbsp chopped cilantro
9. 1 Tbsp chopped scallions
10. 1 Lemon – quartered for garnish
11. 1- crumbled blue cheese

Instructions

1. Combine oil, vinegar, and garlic in a bowl. Chop shrimp into 1/2 inch pieces and add to oil mixture.
2. Arrange leaves of lettuce on plates or in bowls. Cut avocados into small sections and mix in with lettuce.
3. Spoon shrimp mixture on to avocado and lettuce. Sprinkle with walnuts, cilantro, scallions, and blue cheese.
4. Serve with lemon slices for garnish.
5. Goes perfectly with an ice cold glass of Barefoot Bubbly Extra Dry. I love the combination of the dry bubbly and the shrimp! Perfection.

Barefoot Moscato Wine Cake

Wine Pairing: Moscato

Ingredients

1. 1 (18.25 ounce) package moist white or vanilla cake mix
2. 1 (5 ounce) package instant vanilla pudding mix
3. 1 teaspoon ground nutmeg
4. ¾ cup vegetable oil
5. ¾ cup Barefoot Moscato
6. 4 eggs

Instructions

1. Preheat oven to 350 F. Grease and flour one 10” Bundt pan.
2. In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine and eggs. Beat with an electric mixer for 5 minutes.
3. Bake at 350 F. for 50 minutes or until a toothpick inserted in the center comes out clean.
4. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing.
5. Garnish sliced cake with a dollop of whipped cream or dust with confectioners’ sugar and sliced strawberries.
6. Variation: You can also “flour” the pan after it’s been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. Makes for a very pretty cake!

Poached Pears with Sweet Wine & Fruit Confetti

Wine Pairing: Moscato

Ingredients

1. 6 small firm but ripe Anjou pears, peeled
2. 3 1/2 cups Barefoot Moscato
3. 2 cups pear nectar
4. 1 cinnamon stick, broken in half
5. 1 vanilla bean, split lengthwise
6. 1 1/2 teaspoons arrowroot
7. 1/2 cup chopped peeled kiwi
8. 1/2 cup chopped peeled seeded cantaloupe
9. 1/2 cup quartered hulled strawberries
10. Fresh mint sprigs

Instructions

1. Using melon baller, remove core from bottom end of pears. Combine wine, pear nectar and cinnamon stick in large pot. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Add pears (liquid should cover pears halfway). Reduce heat to medium-low; cook until pears are tender, about 10 minutes, turning pears halfway through. Transfer pears and cooking liquid to large bowl. Cool completely.
2. Drain poaching liquid back into pot. Mix 2 tablespoons liquid with arrowroot in small bowl; return to pot. Boil until sauce thickens and is reduced to 2 cups, stirring occasionally, about 12 minutes. Cool sauce to room temperature. (Pears and sauce can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature before serving.)
3. Spoon sauce into 6 shallow bowls. Place pears atop sauce. Sprinkle kiwi, cantaloupe and strawberries around pears. Garnish with mint and serve.

Drinks!

Southern Champagne

Wine Pairing:

Rose Cuvee Champagne

Preparation Time: 5 minutes Yield: 1 drink

Delicious recipe, great for casual parties up to a black tie event! Classy and enjoyable.

Ingredients

1. 3/4 glass Rose Cuvee
2. 1 1/2 tsp Southern Comfort
3. Dash of bitters

Instructions

1. Fill each cup 3/4 with Rose Cuvee.
2. Add 1 1/2 tsp Southern Comfort.
3. Add a dash of bitters and enjoy

Cos-Moscato

Wine Pairing: Moscato

Ingredients

1. 1/2 cup Barefoot Moscato
2. 1/4 cup cranberry juice
3. 1/4 cup orange liquor
4. 2 tbsp fresh lime juice
5. 2 slices lime

Instructions

1. Shake all ingredients with ice. Strain into a chilled martini glass. Garnish with lime peel. Serves 2.

Barefoot Bubbly Tropical Mimosas

Wine Pairing: Bubbly Brut

Ingredients

1. Here’s all you need to get started: Barefoot Bubbly Brut (dry), Extra Dry (sweeter),Barefoot Bubbly Pinot Grigio or White Zinfandel Champagnes. Fruit juices or mixers, and fresh fruit for garnishes.

Instructions

1. Fill a champagne flute halfway with Barefoot Bubbly Brut.
2. Finish with Mango (Barefoot Champango), Guava, Papaya or Pineapple Juice.
3. Crush fresh raspberries (or mangos or papayas or pineapples) to create juice and pulp. With tongs drop a pinch of the raspberry juice/pulp mixture into flute to garnish.
4. Consider setting up a Mimosa station by labeling pitchers with each of the juices in it.
5. Let your guests make their own self-serve Tropical Mimosas by adding the desired amount of juice.

Barefoot Moji-toe

Wine Pairing: Moscato

Ingredients

1. 2 tbsp finely chopped mint leaves
2. 1 tbsp lime juice
3. 1 tsp granulated sugar
4. ½ cup Barefoot Moscato
5. Crushed ice
6. Chilled seltzer

Instructions

1. In a small pitcher, mix mint leaves, lime juice and sugar. Fill 2 tall glasses with crushed ice; pour mint mixture over ice. Add Barefoot Moscato wine; top glasses with seltzer. Serves 2.

Foodie Friday: THE Ultimate ALL Chocolate Valentine’s Day Edition

Chocolate Cakes with Liquid Centers

Ingredients

• 1/2 cup butter
• 4 (1 ounce) squares bittersweet chocolate
• 2 eggs
• 2 egg yolks
• 1/4 cup white sugar
• 2 teaspoons all-purpose flour

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
2. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
3. Beat the eggs, egg yolks and sugar together until light colored and thick.
4. Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
5. Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

Nutritional Information

Amount Per Serving  Calories: 475 | Total Fat: 37.1g | Cholesterol: 270mg

What to Drink?
	Port
	Coffee

More…

Chocolate 101

Use the highest-quality chocolate and cocoa you can buy. Good chocolate has a glossy sheen and a smooth taste. Here’s a quick primer on different varieties and their uses:

• Unsweetened (chocolate liquor):Made with about 50 percent cocoa butter, this is pure, unadulterated chocolate. Use it in cooking and baking, but don’t bother eating it straight.
• Bittersweet: Made by adding cocoa butter, sugar, and vanilla to chocolate liquor, bittersweet chocolate has a dark, rich taste. Use it in baking.
• Semisweet: This variety is made the same way as bittersweet, but with more sugar. A classic for chocolate chip cookies.
• Milk chocolate: Sweet and creamy, this chocolate is made with milk solids, which give it its light color. For some people, milk chocolate is a clear winner over dark.
• White chocolate:Because it’s made with cocoa butter and not chocolate liquor, white chocolate isn’t strictly chocolate. Use it in baking, but don’t expect a chocolatey taste–it’s sweet and mild.

Yes..More…

Aunt Teen’s Creamy Chocolate Fudge

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Hot Fudge Ice Cream Bar Dessert

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Chocolate Trifle

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Eclair Cake

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Chocolate Covered Cherry Cookies

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Too Much Chocolate Cake

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Chocolate Lovers’ Favorite Cake

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Best Brownies

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White Chocolate Raspberry Cheesecake

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Chocolate Covered Strawberries

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• Chocolate: A Forever Romance (wholefoodsmarket.com)
• Chocolate, the language of LOVE (tamerietherton.com)
• A Spirited Seduction – Pairing Whisky, Rum, and Cognac with Chocolate (sommelierscribbler.com)

Foodie Friday: Superbowl Edition

Pre-Game Goodies

When you’re a true fan, the lead-up to the main event is just as compelling as the game itself. Check your local TV listings to see when the pre-game show starts, and make sure you’ve got plenty of snacks on hand to fuel your guests until kickoff.

Bacon Wrapped Dates Stuffed with Blue Cheese Buttery Soft Pretzels Hot and Spicy Pecans Seven Layer Taco Dip Best Ever Party Appetizer

Football Classics

There’s something about football that makes us want to eat with our hands, and we’re not talking about delicate tea cakes. No sir. We reach for pizza, hot wings, hearty dips and hefty sandwiches. Drinks are easy: just keep plenty of beer on ice. And for dessert, how about football-shaped sugar cookies iced in team colors?

Super Bowl Bites Fat Boy Nacho Cheese Dip Fabulous Football Dip Buffalo Chicken Wings I Brick-Oven Pizza (Brooklyn Style)

Super Bowl® Brews

What would a Super Bowl party be without beer?

Related Links

• Super Bowl® Recipes
• Beer Drinks
• Cooking with Beer

Along with an impressive spread, beer is an essential part of the side-line action. While some football fans will care less what kind of beer they drink as long as it’s cold, many will prefer a variety to choose from.

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Pale, Amber, Brown, Dark

Your best bet in planning a party is to supply a range of beers–from light (lagers and pilsners) to dark (porters and stouts)–to match everyone’s tastes and to complement the entire Game Day smorgasbord.

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Flavor Pairings

Keep in mind as you choose brews for the big event that certain beers taste better with different kinds of food.

• Dark chocolaty stout is the perfect accompaniment for fried foods like fish and chips, while crisp, light Mexican beer with a squeeze of lime works great with chips and salsa or chili.
• Flavorful ales are usually a safe bet because they are not too dark or too light, and they go well with most food. If you are on a budget, cases of beer or a keg might be the way to go. Either way, it’s always best to plan the game day menu before you head to the grocery store.

Foodie Friday: Asian Lettuce Wraps

Ingredients

• 16 Boston Bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced pickled ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

Directions

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Nutritional Information

Amount Per Serving  Calories: 388 | Total Fat: 22.3g | Cholesterol: 69mg

What to Drink?
	Zinfandel
	Smirnoff No. 21 and Champagne Sparkle
	Beer

Related articles

• Foodie Friday: Asian Orange Chicken (qrcodefoodie.wordpress.com)
• Foodie Friday: Red Pepper-Salmon Pasta (qrcodefoodie.wordpress.com)
• Foodie Friday: Halibut with Zesty Peach Salsa (qrcodefoodie.wordpress.com)

Foodie Friday: Asian Orange Chicken

Ingredients

• Sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• Chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Directions

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Nutritional Information

Amount Per Serving  Calories: 445 | Total Fat: 11.2g | Cholesterol: 34mg

 

What to Drink?
	Riesling
	Smirnoff Lemon Drop Martini
	Beer

Related articles

• Foodie Friday: Rosemary Chicken with Orange-Maple Glaze (qrcodefoodie.wordpress.com)
• Foodie Friday: Best Ever Ziti With Sausage (qrcodefoodie.wordpress.com)
• Foodie Friday: Halibut with Zesty Peach Salsa (qrcodefoodie.wordpress.com)

Foodie Friday: Best Ever Ziti With Sausage

Ingredients

• 1 (16 ounce) package ziti pasta
• 1 pound mild Italian sausage, casings removed
• 2 (24 ounce) jars Classico® Tomato and Basil Sauce
• 1 1/2 teaspoons dried basil, divided
• 12 ounces ricotta cheese
• 1 1/2 teaspoons Italian seasoning, divided
• 1 dash salt and pepper
• 1 pound mozzarella cheese, shredded

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
3. Spread bottom of a 9×13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
4. Bake in preheated oven for 40 to 45 minutes.

Nutritional Information

Amount Per Serving  Calories: 631 | Total Fat: 25.3g | Cholesterol: 72mg

What to Drink?
	Sangiovese

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• Foodie Friday: Pepper Chicken Piccata (qrcodefoodie.wordpress.com)
• Foodie Friday: Pesto Pasta With Chicken (qrcodefoodie.wordpress.com)

Foodie Friday on a Budget: 10 Meals on $10

Ten Meals on $10

On a budget? Here are 10 great meal ideas–each for about $10!

Splurge on a few ingredients; penny-pinch on others. Striking that balance makes it easy to be creative while feeding a family of four.

Roast Chicken Feast

The meal: Roast chicken makes the perfect special occasion meal. Use smaller broiler/fryers and roast potatoes along with the bird to save money. Carrots gussied up with butter and dill make an inexpensive side. Cost: about $7.

The splurge: A Tin Roof Sundae bar for dessert. Buy a pint of generic vanilla ice cream, a jar of fudge sauce, and snack-pack peanuts. Cost: about $6.

Spicy Rapid Roast Chicken Baby Carrots with Dill Butter

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Mangia, Mangia

The meal: Less costly than spaghetti and meatballs, Spaghetti Carbonara calls for eggs, bacon, and Parmesan to flavor noodles. Serve with chopped iceberg salad. Cost: about $9.

The splurge: Garlic Bread. Cost: about $3.

Spaghetti Carbonara II

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Chili for Four

The meal: One-pot meals are crowd pleasers, not to mention easy on the cook. Elevate this bare bones recipe with the garnishes below and a side of baked cornbread. Cost: about $8.

The splurge: Shredded cheddar cheese, chopped scallions, cilantro, and sour cream. Cost: about $5.

Thirty Minute Chili Homesteader Cornbread

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Mac & Cheese Comfort

The meal: The ultimate in comfort food can be a little pricey with four cheeses and cream, so buy bulk dairy products to keep cost down. Serve with steamed broccoli. Cost: about $10.

The splurge: Chocolate Pudding. Cost: about $4.

Four Cheese Macaroni Chocolate Cream Pudding

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Made in China

The meal: A veggie-rich stir-fry is so easy on the budget you’ll have money left over to add a few extras. Start the meal with Egg Drop Soup and finish with fresh fruit. Cost: about $9.

The splurge: Fresh pineapple. Cost: about $4.

Five-Veggie Stir-Fry Egg Drop Soup II

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Tomato Soup & Grilled Cheese

The meal: Tomato soup goes gourmet with the addition of roasted bell peppers and cream. Try different cheeses and breads to send your usual grilled cheese upscale. Cost: about $10.

The splurge: Fresh basil to stir in soup. Cost: about $2.

Roasted Red Pepper and Tomato Soup

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Quick Quiche

The meal: A store-bought piecrust keeps this broccoli and cheese quiche simple. Serve with a side of mixed salad greens. Cost: about $9.

The splurge: In-season fresh berries. Cost: about $5.

Easy Broccoli Quiche

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Stroganoff Savvy

The meal: Switching to hamburger instead of beef tips cuts down the price of Stroganoff without sacrificing flavor. Serve with steamed zucchini. Cost: about $10.

The splurge: Fresh parsley to garnish Stroganoff and zucchini. Cost: about $1.

Simple Hamburger Stroganoff

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The Ultimate Tuna Noodle

The meal: What budget meal repertoire would be complete without Tuna Noodle Casserole, particularly one with a crunchy potato chip topping? Serve with steamed broccoli florets. Cost: about $9.

The splurge: Homemade butterscotch brownies. $4.

Tuna Noodle Casserole II Butterscotch Brownies I

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Magnificent Mexican

The meal: This well-loved enchilada recipe is made to serve eight, so cut it in half, or make the full recipe and freeze leftovers. Cost: about $10.

The splurge: Sliced avocado to serve on the side. Cost: about $2.

Chicken Enchiladas

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• Foodie Friday: Easy Honey Mustard Mozzarella Chicken (qrcodefoodie.wordpress.com)
• Foodie Friday: Rosemary Chicken with Orange-Maple Glaze (qrcodefoodie.wordpress.com)
• Foodie Friday: Fire Roasted Tomato and Feta Pasta with Shrimp (qrcodefoodie.wordpress.com)

Foodie Friday: New Years Eve FEAST!

New Years Eve is almost here! This was a recipe that I posted last year for New Years Eve and thought I would repost. Have a safe, fun and wonderful New Years Eve and AWESOME 2012. Cheers my friends!

Scallion Infused Pan-Fried Crab Cakes with Lemon Herb Rémoulade

Preparation Time: 15 minutes Cooking Time: 8 minutesYield: 4 Crab Cakes & 1 Cup of Rémoulade

Wine Pairing: Chardonnay

Prep Time: 15 Minutes
Cook Time: 8 Minutes / batch of 4 Cakes
Difficulty: Level 1
Yield: 4 Crab Cakes & 1 Cup of SauceINGREDIENTS
Crab Cakes
16oz Cooked Crab Meat (Claw or Lump)
3/4 Cup Plain Breadcrumbs
1 Egg
2 Scallions (white section only)
1 Tbsp Grey Poupon dijon mustard
1 Tsp Worchester Sauce
1 Tbsp Mustard Powder
2 Tsp Old Bay Seasoning
1 Tsp Cracked Black Pepper
1/2 Lemon Juiced
2-3 Tbsp Canola Oil (or other high heat oil)
2 Tbsp Unsalted ButterRémoulade3/4 Cup Mayonaise
1/2 Lemon Juiced & Zest
1 Tbsp Heinz Ketchup
1 Tsp Worchester Sauce
1 Tsp Horseradish Sauce
2 Scallions (green section only)
1 Tbsp Dried Dill
1 Tbsp Dried Oregano
2 Tbsp Olive Oil

Directions

Preheat a large (and preferably thick bottomed) frying pan over medium heat with canola oil just covering the bottom of the pan.

Finely chop both scallions, separating the white and green sections. Place the white section in a large mixing bowl. Add the mustard, Worchester sauce, lemon juice, mustard powder, Old Bay, black pepper and egg. Whisk together until mixed and the egg is lightly beat. Next, dump the crab meat into a small bowl and gently look for shells.

Roll up your sleeves, this next part gets messy. Add the crab meat and the breadcrumbs into the large mixing bowl and gently fold into the egg mixture until thoroughly mixed and the proper consistency to form into patties. Divide the mixture into four piles and gently form into balls. Then lightly flatten into large patties on a cutting board with your hand.

Carefully add the butter to the heated oil and allow it to completely melt. Using a spatula, place the 4 crab cakes into the pan with enough space to not be touching each other. Once placed, DO NOT MOVE.

Cook the crab cakes on each side for exactly 4 minutes. Remove and promptly add to serving dishes.

While the cakes are cooking, place the green section of the diced scallions into a blender. Add the rest of the ingredients for the rémoulade except for the olive oil. Pulse the blender a couple of times to ensure the scallions begin mixing with the other ingredients and push the mixture down as necessary (with blender off of course). With the center portion of the lid removed, turn the blender on full and begin slowly drizzling the olive oil into the mixture and blend until emulsified. Remove mixture and add to serving dishes.

Sprinkle the sauce with Old Bay. Garnish with lemon wedges or slices.

More Recipes at: Barefoot Wine

Salmon Pate’

 

 

 

 

 

 

 

 

 

 

 

Wine Pairing: Chardonnay

Ingredients

1. 6 oz fresh salmon – grilled
2. 8 oz cream cheese
3. 1/2 tsp horse radish or hot sauce to taste
4. 3 chopped green onions (chop whole onion}
5. 1/4 tsp dill

Instructions

1. rub salmon with olive oil and garlic and grill
2. approx. 4 – 5 minutes on each side
3. remove from grill and flake into bowl
4. cream together remaining ingredients and add to flaked salmon.
5. serve with assorted crackers or melba toast
6. Cheers!

Shrimp & Avocado Salad

Wine Pairing: Bubbly Extra Dry

Ingredients

1. 1/4 cup of white wine vinegar
2. 1/4 cup olive oil
3. 3 garlic cloves, minced
4. 1/2 lb medium shrimp, cooked, peeled, and de-veined
5. 2 ripe avocados
6. Butter & Red-leaf lettuce mix (one bag)
7. 2 Tbsp chopped roasted walnuts
8. 1 Tbsp chopped cilantro
9. 1 Tbsp chopped scallions
10. 1 Lemon – quartered for garnish
11. 1- crumbled blue cheese

Instructions

1. Combine oil, vinegar, and garlic in a bowl. Chop shrimp into 1/2 inch pieces and add to oil mixture.
2. Arrange leaves of lettuce on plates or in bowls. Cut avocados into small sections and mix in with lettuce.
3. Spoon shrimp mixture on to avocado and lettuce. Sprinkle with walnuts, cilantro, scallions, and blue cheese.
4. Serve with lemon slices for garnish.
5. Goes perfectly with an ice cold glass of Barefoot Bubbly Extra Dry. I love the combination of the dry bubbly and the shrimp! Perfection.

Barefoot Moscato Wine Cake

Wine Pairing: Moscato

Ingredients

1. 1 (18.25 ounce) package moist white or vanilla cake mix
2. 1 (5 ounce) package instant vanilla pudding mix
3. 1 teaspoon ground nutmeg
4. ¾ cup vegetable oil
5. ¾ cup Barefoot Moscato
6. 4 eggs

Instructions

1. Preheat oven to 350 F. Grease and flour one 10” Bundt pan.
2. In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine and eggs. Beat with an electric mixer for 5 minutes.
3. Bake at 350 F. for 50 minutes or until a toothpick inserted in the center comes out clean.
4. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing.
5. Garnish sliced cake with a dollop of whipped cream or dust with confectioners’ sugar and sliced strawberries.
6. Variation: You can also “flour” the pan after it’s been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. Makes for a very pretty cake!

Poached Pears with Sweet Wine & Fruit Confetti

Wine Pairing: Moscato

Ingredients

1. 6 small firm but ripe Anjou pears, peeled
2. 3 1/2 cups Barefoot Moscato
3. 2 cups pear nectar
4. 1 cinnamon stick, broken in half
5. 1 vanilla bean, split lengthwise
6. 1 1/2 teaspoons arrowroot
7. 1/2 cup chopped peeled kiwi
8. 1/2 cup chopped peeled seeded cantaloupe
9. 1/2 cup quartered hulled strawberries
10. Fresh mint sprigs

Instructions

1. Using melon baller, remove core from bottom end of pears. Combine wine, pear nectar and cinnamon stick in large pot. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Add pears (liquid should cover pears halfway). Reduce heat to medium-low; cook until pears are tender, about 10 minutes, turning pears halfway through. Transfer pears and cooking liquid to large bowl. Cool completely.
2. Drain poaching liquid back into pot. Mix 2 tablespoons liquid with arrowroot in small bowl; return to pot. Boil until sauce thickens and is reduced to 2 cups, stirring occasionally, about 12 minutes. Cool sauce to room temperature. (Pears and sauce can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature before serving.)
3. Spoon sauce into 6 shallow bowls. Place pears atop sauce. Sprinkle kiwi, cantaloupe and strawberries around pears. Garnish with mint and serve.

Drinks!

Southern Champagne

Wine Pairing:

Rose Cuvee Champagne

Preparation Time: 5 minutes Yield: 1 drink

Delicious recipe, great for casual parties up to a black tie event! Classy and enjoyable.

Ingredients

1. 3/4 glass Rose Cuvee
2. 1 1/2 tsp Southern Comfort
3. Dash of bitters

Instructions

1. Fill each cup 3/4 with Rose Cuvee.
2. Add 1 1/2 tsp Southern Comfort.
3. Add a dash of bitters and enjoy

Cos-Moscato

Wine Pairing: Moscato

Ingredients

1. 1/2 cup Barefoot Moscato
2. 1/4 cup cranberry juice
3. 1/4 cup orange liquor
4. 2 tbsp fresh lime juice
5. 2 slices lime

Instructions

1. Shake all ingredients with ice. Strain into a chilled martini glass. Garnish with lime peel. Serves 2.

Barefoot Bubbly Tropical Mimosas

Wine Pairing: Bubbly Brut

Ingredients

1. Here’s all you need to get started: Barefoot Bubbly Brut (dry), Extra Dry (sweeter),Barefoot Bubbly Pinot Grigio or White Zinfandel Champagnes. Fruit juices or mixers, and fresh fruit for garnishes.

Instructions

1. Fill a champagne flute halfway with Barefoot Bubbly Brut.
2. Finish with Mango (Barefoot Champango), Guava, Papaya or Pineapple Juice.
3. Crush fresh raspberries (or mangos or papayas or pineapples) to create juice and pulp. With tongs drop a pinch of the raspberry juice/pulp mixture into flute to garnish.
4. Consider setting up a Mimosa station by labeling pitchers with each of the juices in it.
5. Let your guests make their own self-serve Tropical Mimosas by adding the desired amount of juice.

Barefoot Moji-toe

Wine Pairing: Moscato

Ingredients

1. 2 tbsp finely chopped mint leaves
2. 1 tbsp lime juice
3. 1 tsp granulated sugar
4. ½ cup Barefoot Moscato
5. Crushed ice
6. Chilled seltzer

Instructions

1. In a small pitcher, mix mint leaves, lime juice and sugar. Fill 2 tall glasses with crushed ice; pour mint mixture over ice. Add Barefoot Moscato wine; top glasses with seltzer. Serves 2.

Foodie Friday: Pesto Pasta With Chicken

Ingredients

• 1 (16 ounce) package bow tie pasta
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 2 boneless skinless chicken breasts, cut into bite-size pieces
• crushed red pepper flakes to taste
• 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
• 1/2 cup pesto sauce

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Nutritional Information

Amount Per Serving  Calories: 328 | Total Fat: 10.1g | Cholesterol: 22mg

What to Drink?
	Chardonnay

 

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Foodie Friday: Beer Can Chicken

Ingredients

• 1 (12 fluid ounce) can beer
• 1 orange
• 1 (3 pound) whole chicken
• 1 large sweet onion, sliced
• 4 sprigs fresh rosemary
• seasoned salt, to taste
• 1 (14.5 ounce) can low-sodium chicken broth
• 4 red potatoes, sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
2. Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
3. Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
4. Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.

Footnotes

• Editor’s Note
• You can substitute a can of lemon-lime soda for the beer.

Nutritional Information

Amount Per Serving  Calories: 431 | Total Fat: 17.4g | Cholesterol: 97mg

What to Drink?
	Types of Wine: Chardonnay

 

 

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