Pretty in pink

pinkConsider a seasonal refreshment for summer parties such as a pink-hued rosé. This versatile wine pairs well with a wide variety of foods from fresh cheese to grilled vegetables, making it a perfect match for a menu bursting with fresh summer flavours.

Coconut Red Curry Mussels
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Coconut Red Curry Mussels
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Instructions
  1. In a large saucepan, heat 2 teaspoons oil over medium heat. Add 1 minced shallot, 2 cloves minced garlic and 2 tablespoons red curry paste. Cook, stirring often, until it is fragrant (about 4 minutes). Add 1 can coconut milk, 1 tablespoon fish sauce, and 1 tablespoon palm sugar. Bring to a simmer. Add 2 pounds mussels and stir to combine. Cover the pot and cook the mussels until they all open, shaking the pot occasionally. Stir in 2 teaspoons fresh lime juice and 1/2 cup chopped cilantro. Discard any mussels that do not open. Garnish with 2 sliced green onions. Serve with toasted baguette.
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Occasions Recommends
Olivares Jumilla Rosé, Spain, $14.99
Villa Maria Private Bin Hawkes Bay Rosé, New Zealand, $19.99

Mozzarella, Olive and Prosciutto Panzanella
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Mozzarella, Olive and Prosciutto Panzanella
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Instructions
  1. Preheat a grill over medium-high heat. Grill 1 small baguette sliced lengthwise until toasted on both sides. Slice into cubes or break into rough pieces. On a platter, arrange 1 pint cherry tomatoes (halved), 65 grams prosciutto, 3/4 cup black olives, 1/2 cup basil leaves, grilled bread and 150 grams fresh mini Bocconcini. Whisk together 2 tablespoons balsamic vinegar, 2 teaspoons maple syrup, 1 teaspoon whole grain Dijon mustard and 1/4 cup olive oil, to make the dressing. Drizzle the platter with the dressing.
Here’s How: Easy summer herb vinaigrette
  1. 1. Choose a collection of your favourite fresh herbs. Remove the leaves. Chop.
  2. 2. In a Mason jar, combine 1 tbsp lemon, 2 tbsp white wine vinegar, 1 small finely diced shallot, 1/2 cup of the chopped mixed herbs and 1/2 cup olive oil.
  3. 3. Place lid on jar. Shake until well blended.
Recipe Notes

A great substitute for fresh Bocconcini is Burrata. Burrata is made from Mozzarella and cream. It simply oozes with flavour. Burrata is occasionally available at specialty stores such as Pete’s Frootique and Ratinaud in Halifax.

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Occasions Recommends
Amphore de Provence  Côtes de Provence Rosé, France, $19.99
Sartori Pinot Grigio Blush, Italy, $14.79

Grilled Whole Trout with Lemon Caper Aioli Trout
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Grilled Whole Trout with Lemon Caper Aioli Trout
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Instructions
Lemon Caper Aioli
  1. For the aioli, add 2 egg yolks, 1 large clove garlic (minced), 2 teaspoons lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper to a blender. Blend until combined.
  2. With the motor running, very slowly pour in 1/4 cup vegetable oil followed by 1/4 cup olive oil in a thin stream. Add 2 teaspoons capers and pulse until combined.
  3. Season the aioli with additional salt, pepper and lemon juice, if desired. Refrigerate until ready to use.
Grilled Whole Trout with Lemon Caper Aioli Trout
  1. Preheat the grill to medium-high. Brush with oil.
  2. Rinse the 2 (1 1/2 to 2 pound) trout, then dry thoroughly. Make 3-5 slits in the skin of the trout.
  3. Season the slits and the cavity with salt and pepper. Remove fronds from 1 bulb of fennel.
  4. Slice 1 lemon into slices and roughly chop 1 bunch of dill. Stuff some fennel fronds, dill and a few lemon slices into each slit.
  5. Fill the cavity of the fish with remaining lemon slices, fennel fronds and dill. Drizzle all over with olive oil. Grill 10-15 minutes per side until the skin is crisp and the fish is opaque.
  6. Cut fennel into quarters. Toss the fennel and 1 bunch green onions with salt, pepper and olive oil. When the fish is almost done, grill the vegetables: the fennel for 10-15 minutes and the green onions for 7 minutes..
  7. Arrange trout on a platter surrounded by the vegetables.
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Occasions Recommends
Fat Bastard IGP Pays D’Oc Rosé, France, $15.99
Ste Roseline Prestige Rosé, France, $16.99

Grilled Strawberry Shortcake with Whipped Ricotta
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Grilled Strawberry Shortcake with Whipped Ricotta
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Instructions
  1. Preheat a grill to medium-high. Cut a vanilla or lemon pound cake into 1/2-inch slices.
  2. Grill cake slices for 1 minute per side, or until grill marks are visible.
  3. In a food processer, blend 2 cups ricotta, 1 teaspoon vanilla, and 1 teaspoon lemon juice until smooth and creamy.
  4. To assemble, lay one slice of pound cake on each of four plates, top with a spoonful of ricotta and 1/2 cup sliced strawberries.
  5. Repeat with a second slice, a spoonful of ricotta and strawberries. Garnish each plate with a sprig of mint.
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Occasions Recommends
Jacob’s Creek Moscato Rosé, Australia, $13.49
Innocent Bystander Rosé, Australia, $18.29

 

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