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recipe

Red, Red Wine Infused Cupcakes

Have you ever wanted to drink your wine and eat it too?

Well here’s your chance!

red wine cupcakes

We teamed up with local baker The Mixing Bowl by Jules to create this recipe. These chocolate cupcakes are infused with our homemade red wine, filled with a raspberry and wine chocolate ganache, and topped with cream cheese frosting.

Decadent? Yes! But sometimes you just need to treat yourself!

Here is what you need:

Cupcakes

  • 2 cups of sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 ¾ cups of all-purpose flour
  • ¾ cup chocolate cocoa
  • ½ cup of vegetable oil
  • 1 cup of red wine
  • ¼ teaspoon of salt
  • 1 ½ teaspoons of baking powder
  • 1 ½ teaspoons of baking soda
  • 1 cup of water (boil)

Ganache

  • ½ cup of cream
  • ½ cup of fresh raspberries
  • ½ cup of red wine
  • 1 ½ cups of semi-sweet chocolate chips

Frosting

  • 2 sticks of salted butter
  • 8 oz of cream cheese
  • 6 cups of powdered sugar
  1. Pre-heat your oven to 350 degrees and yields approx. 24 cupcakes.
  2. Bring one cup of water to a boil on your stove top. Once it starts boiling turn the heat off and let it cool down.
  3. Next you’re going to start making the batter. Pour the sugar, eggs, and vanilla into your mixer and blend.
  4. Once the ingredients are fully incorporated, add the flour and cocoa, one cup at a time.
  5. Next you’ll add in the vegetable oil and slowly pour in the red wine while mixer is on.
  6. After that, add the salt, baking soda, and baking powder and mix until everything is blended. Don’t over mix!
  7. Turn the mixer back on and slowly pour the water into the batter. The batter will be thin.
  8. Next place your cupcake liners in your pans. You’ll want to fill each about ½ way full. Tip: If you have a cookie scooper, use that to pour batter otherwise a spoon will work!
  9. Bake for 15-17 minutes or until the top is domed and sturdy. Once they are done let them cool for at least 30 minutes before filling and frosting.

Raspberry wine ganache

red wine cupcakes

  1. Pour your cream and raspberries into a sauce pan on medium heat. Use a spoon to break down the raspberries while they are heating up.
  2. Pour in the red wine and continue to stir and let mixture come to a boil. Once it starts bubbling, turn off the heat.
  3. Add the chocolate chips and whisk until incorporated.
  4. Wait at least an hour for the ganache to thicken up or refrigerate overnight.

Cream Cheese frosting

red wine cupcakes

  1. Add both butter and cream cheese to mixer and mix on the lowest setting for 1-2 minutes.
  2. Add each cup of powdered sugar one at a time and blend until frosting is smooth and fluffy.

Now the fun part…building your cupcake

Once your cupcakes are cool and your ganache is thicker, you can either fill your cupcakes with ganache or dip the top – it’s up to you!

  1. Take a knife and cut out the centers of your cupcake and save the top of it!
  2. Using a spoon or a piping bag if you have one, fill the centers with the chocolate ganache. If you refrigerate it overnight, you’ll want to heat it up for 30 seconds to 1 minute before adding.
  3. Put the top back on and cover the ganache!
  4. Next you can, either frost with a knife or use your favorite piping tip and swirl! For the finishing touch, add a raspberry for garnish!

red wine cupcakes

And finally ENJOY your cupcakes with your home made wine!

The Musto Crush Crew certainly enjoyed these cupcakes! 🙂

red wine cupcakes

red wine cupcakes

red wine cupcakes

red wine cupcakes

Ready to make your own Wine? Musto Wine Grape is here to supply you with everything you need to make the wine of your dreams. Email us at sales@juicegrape.com or call (877) 812-1137 to speak with someone who can get you started!

Wine Grape Spotlight: Lanza-Musto Barbera

Our Barbera is flourishing in Suisun Valley. The LMV Barbera wine grape produces good yields and is known for its deep color, full-body, low tannins, and high levels of acid. Rolling in at 24.5 Brix we can’t wait to get winemaking!  This Italian-style wine should be enjoyed relatively young. LMV Barbera wine gives off notes of dark cherry, plum, and boysenberry. In the past we’ve used a slight amount of French Oak to enhance the supple tannins and hints of vanilla.

Make sure to pick up a few cases this week to make at home!

Ingredients:

Yeast Suggestions:

  • VRB
    • VRB helps bring out ripe fruit, jammy notes, hazelnut, and dried plums. It helps soften harsh tannins, softens high acid, and adds a little extra complexity mid palate. This yeast bodes great color stability and is a great option for your Lanza-Musto Barbera.
  • BRL97
    • BRL97 was created for Italian wine grapes. It is a vigorous fermenter with a high alcohol tolerance. It enhances the fruity notes of the grape, while helping balance out the palate. Another great option for your Lanza-Musto Barbera.

Equipment:

Winemaking Steps:

  1. Sanitize and Crush and Destem – Inspect your grapes. Crush and destem into clean and sanitized food grade 50LTR fermenting tub. Always allow an extra 20% of volume for fermentation purposes as the wine will “expand” throughout fermentation. Always rinse your fermentation vessel with a sanitizing strength potassium metabisulfite solution (2oz/gallon or 3tbsp/gallon). Make sure that the sanitizing solution touches all the surfaces of the fermentation vessel and that the vessel is completely emptied out of all sanitizing solution after. Shake free any drops as best you can from the fermentation vessel. Having remaining sulfite liquid in the vessel will prohibit fermentation. Do not rinse the sanitizer off with water after sanitizing as that will reintroduce bacteria to the environment.
  2. Once all of the grapes are crushed, try to accurately measure your quantity of must. Add ¼ tsp of potassium metabisulfite for every 5 gallons of must that you have. Mix up the must thoroughly.
  3.  ALWAYS record the additions you make to your grape must!
  4. Wait for 6-8 hours after the sulfite addition and then add color pro to the must. Always mix it with water to create a 10% solution (if you use 5mls of enzyme, mix it with 45mls of water). The water allows it to better circulate throughout the must. Allow the pectic enzyme to work for 12 hours before yeast set.
  5. Twenty four hours after crushing the grapes, mix the container thoroughly and take and record your measurements. Measure Brix, pH, and TA. If you need to adjust your must at all, this is the time to do it. Ideally your Brix should be between 23-28 degrees, the pH between 3.4-3.7, and the TA between 6-7g/L. Your initial Brix reading, multiplied by .55, will give you a close estimate of your ending alcohol by volume percentage.
  6. If you would like to use fermentation tannins (FT Rouge, oak dust) or fermentation nutrients such as Opti-Red, add them after measurements and adjustments have been made. Mix any of these ingredients in thoroughly.
  7. After measurements have been taken and any adjustments have been made, it is time to set yeast if you are using a cultured yeast strain. Follow the yeast set directions on the packet explicitly.
  8. After you get to temperature and add your yeast, you may cover the vessel lightly with an old sheet or towel or place the lid gently on top of the bucket.
  9. Obtain a must punch tool, a long stainless steel spoon, or your bare hands, and sanitize your tool or hands with sulfite sanitizer. This is what you will use to “punch down” or mix up the must three times a day. Try to mix everything very well, pushing all of the skins back down to the bottom, getting them very wet, and bringing up the piqued from the bottom. This should be done as often as possible, preferably three times a day. [Before work (7am), after work(5pm), and before bed (10pm)] When punching down every evening, take a sample of the liquid and using your hydrometer, track the Brix depletion. You should notice a drop in Brix daily. Always record your additions to your must, your brix depletion, and punch downs.
  10. If you are using additional yeast nutrients to assist in fermentation you will add them after fermentation has started. Fermaid O is added at the beginning of fermentation (1 day after yeast set) and Fermaid K will be added at 1/3 depletion of the Brix (2/3 of the beginning amount of Brix). Follow the directions for the individual yeast nutrient, hydrating with water and mixing thoroughly.
  11. If you are adding malolactic cultures to your wine, you may also chose to do this at 1/3 Brix depletion. Follow all directions on the bacteria and nutrient packets explicitly.
  12. Punch down and take Brix measurements daily. When your hydrometer reads 0.90, you have fermented to dryness. At this point your malolactic fermentation may still continue, but the primary alcoholic fermentation is complete. You may now press the wine. Wash the press and sanitize using potassium metabisulfite. Again, make sure the press does not have any excessive puddles or lingering amounts of sanitizing solution remaining. Sanitize the receiving container carboy and any pumps or tubing that you may use. Anything that comes into contact with the wine should be rinsed with sulfite sanitizing solution. Place a screen (also sanitized) inside of the press to hold back any extra skins or seeds from getting through. Start scooping up the must and placing it in the press. Some of the liquid will immediately flow through, this is the “free run”. When the press is full, slowly begin pressing. Do not try and press every last drop out of the must as this can lead to seed cracking and bitterness in the wine. Fill each container to within ½” of the top and secure a bung and airlock in place. Malolactic fermentation will exude a small amount of carbon dioxide and there will be trapped gas within the wine that will need to escape the container.
  13. Allow the wine to sit for 2-3 weeks. You can conduct malolactic chromatography or bring a sample to a winemaker at Musto Wine Grape for analysis to ensure that your secondary fermentation is finished. At this point you should see a nice thick layer of lees in the bottom of the carboy. You will want to place the full vessel onto an elevated surface such as a table and place the new, sanitized, empty vessel on the floor below. Using a sanitized siphon, rack the wine into the new carboy. You may have space at the top which will need to be “topped off” with more wine. You can either use wine from another container, or finished wine to do this. It is very important that there is less than a 1/2” of headspace in each container. At this point you should also add 1/4tsp of potassium metabisulfite per 5 gallons of wine.
  14. Now it is time to let your wine age. You will need to rack it and add additional SO₂ every 3 months. Make sure you sanitize all equipment and containers when racking and keep them topped off within ½”. Come visit Musto Wine Grape for bottling advice and supplies.

Want to make a Blend instead? Winemaker Rick Lanza suggests trying a 55% Barbera, 35% Petite Sirah, 10% Cabernet blend. It was one of his most popular Wine Club Cuvee’s! 

For more winemaking details check out our Winemaking “How to” Videos

Awards Won:

2020 Sunset International Wine Competition – 2018 Lanza Barbera – GOLD – 93 Points

Barbera-Lanza-Musto-Vineyards

For a delicious food pairing check out our Brasato al Barbera (Beef Braised Barbera) Recipe!

Want to make your own Barbera? Musto Wine Grape Company is New England’s largest supplier for winemaking products and services. From home winemakers to wineries, we’ve got you covered! Give us a call at 877 – 812 – 1137 to speak with someone to get you started.

Air Fryer Coconut Shrimp

Air Fryer Coconut Shrimp

Calling all shrimp lovers! We’ve got a recipe ready to knock your tastebuds out of the park. Air Fryer Coconut Shrimp. Oh yeah – we went there. Pair with Pinot Grigio, Riesling, Sauvignon Blanc, or Pinot Noir.

How to make it:

If you don’t have an air fryer then what are you doing? Go get one and hop on this recipe ASAP! Air frying allows you to have the experience of oh-so-good friend seafood without all the grease and deep frying. Shrimp can be delicate and you may be skeptical about using your air fryer to cook them, but we haven’t had any issues with it cooking them to anything less than perfect.

We personally love crunchy shrimp, so this recipe will call for these to yield crunchy shrimp. You can reduce the amount of ingredients to your discretion if you prefer them less crunchy! We’ll be using flour, eggs, panko breadcrumbs, and shredded coconut to bread the shrimp.

Firstly, preheat your air fryer to 390 degrees Fahrenheit and set up your ingredients in multiple bowls. You should have a bowl for your flour, beaten eggs, and panko flour mixed with shredded coconut.  We also use fresh, raw shrimp because there’s no need to wait for defrosting and we also believe it cooks better than if you were using already cooked shrimp. Using already cooked shrimp could cause them to shrink and dehydrate.

Secondly, dip each piece of shrimp in your bowls in the following order: First the flour, then the egg, and then the panko and shredded coconut mixture.

Now, lightly spray the basket with non-stick cooking spray or line with parchment paper to prevent sticking. Line up your shrimp in the basket in a single layer, they will cook evenly this way opposed to on top of each other. Spray a small amount of oil on the shrimp and cook for 4 minutes. After 4 minutes, reopen the air fryer and flip the shrimp, spraying another small amount of oil on the flipped side of the shrimp to ensure even cooking. Close the air fryer and continue to cook for about 4-5 more minutes. Once finished, serve with sweet chili sauce for the ultimate flavorbomb! This Panda Express Chili Sauce you can find at Target is pretty good!

Interested in Making Your Own Wine? Give us a call (877-812-1137) or email us (sales@juicegrape.com) and we will help you get started!

Summer Apple Broccoli Salad

This crunchy, refreshing apple broccoli salad is a perfect summer barbecue side. Not only does it go great with virtually any barbecue food, ranging from chicken to steak and even burgers – it’s also healthy without compromising tasty! I know you can’t wait for this one so let’s get started!

Apple Broccoli Salad

What you’ll need:

2 medium heads of broccoli, chop into small florets

1/2 cup of shredded carrots

1/4 cup diced red onions

2 large apples, chopped into small pieces

1/3 cup nuts of choice. I love roasted almonds and sunflower seeds

1/3 cup dried cranberries. Ocean spray’s pomegranate infused dried cranberries are delicious!

1 cup of plain greek yogurt

2 tablespoons apple cider vinegar

1 tablespoon sweetener of choice, I personally love using honey.

1/4 teaspoon salt

1/8 teaspoon pepper

What you need to do:

Combine broccoli, carrots, red onions, apples, nuts of choice, and dried cranberries in a bowl.

In a separate small bowl, combine greek yogurt, apple cider vinegar, honey, sale and pepper and whisk together.

Coat salad in dressing and toss, then serve chilled!

Wait, what about some wine to go with it?

You didn’t think we’d leave you hanging on that, did you? We would never! In general, crisp white wines are a go-to when serving raw vegetables, so try a zesty Pinot Grigio with this salad. The smooth flavors and crisp acidity allows this kind of wine to be served with lighter dishes without being too overwhelming, perfect for this salad!

Peach Prosecco Popsicles

peach prosecco popsicle

Peach Prosecco Popsicles

One of our all-time favorite summer treats is popsicles. You can make popsicles from pretty much anything, and they are perfect to cool down on a hot summer night! Not to mention, throwing in some fresh fruit and wine into a popsicle is one of the most genius inventions. We’ve got an easy peach prosecco popsicle recipe waiting for you, so keep reading!

Peach bellinis are a favorite cocktail! If you like them as well, you’re in luck because these popsicles are basically peach bellinis on a stick.

What you need and what to do:

You’ll need to buy some peach puree or make some yourself, which isn’t difficult at all. To make your own, grab 3 ripe peaches. Bring a pot of water to a boil, and place the peaches inside for about 1 minute. After about a minute, immediately remove the peaches from the boiling water and place into a bowl of ice water. Let the peaches sit in the cold water for about a minute or so, and you’ll be able to peel the skins off with your fingers. You can also use a knife if that’s your thing. Once you have removed the skins, you can begin to slice the peaches and remove the flesh off of the pits. Next, you’ll place the peach slices into a food processer or blender and blend until smooth. An easy alternative would also be to buy a bag of frozen sliced peaches if you want to skip the boiling and peeling. If your peaches are not sweet to your standards, feel free to add some sweetener to give it a boost. Mix your puree with Prosecco and pour it into popsicle molds. You can freeze overnight, or if you prep in the morning they can be ready for the late-afternoon.

Enjoy with family, friends, or a good quarantine movie night.

Want to make your own wine?

Musto Wine Grape Company is here to provide everything you need to make the wine of your dreams, and the support along the way to ensure your success! Give us a call at (877) 812 – 1137 to speak with a member of Musto’s crush crew to get you started!

 

 

Strawberry Moscato Lemonade

Strawberry Moscato Lemonade

Summer is in full blaze and our delicious and boozy Strawberry Moscato Lemonade is the perfect summer cool down drink, and it’s too good to not share!

Strawberry Moscato

What you’ll need:

1 Bottle of Strawberry Moscato, 750mL (this one has great reviews or use your homemade Muscat!)

6 Cups of Lemonade

1/4 cup of Strawberry Vodka (this one scores an 87 at the Beverage Testing Institute)

Frozen strawberries, chopped or sliced

Lemons, sliced

 

What to do:

Combine your Strawberry Moscato, strawberry vodka and lemonade into a pitcher.

Add your strawberry pieces into the mixture

Garnish with lemon slices

Serve chilled and enjoy!

If you’re looking to really cool down, throw everything except the lemon slices into a blender with ice to make this yummy drink into a slushie!

Want to make your own wine?

 Musto Wine Grape Company is here to provide everything you need to make the wine of your dreams, and the support along the way to ensure your success! Give us a call at (877) 812 – 1137 to speak with a member of Musto’s crush crew to get you started!

 

Brasato al Barbera (Beef Braised in Barbera) Recipe

Brasato al Barbera (Beef Braised in Barbera)

A Piedmont style braised beef recipe cooked in red wine.

Brasato al Barbera (Beef Braised in Barbera)

Known as “the people’s wine”, Barbera is an everyday drinking wine from the Piedmont region.

Barbera is a palate pleaser because it is easy to drink, well balanced and affordable.

Our 2017 Barbera has flavors of cherries, strawberries and raspberries, and intense aromas of blackberries. This Barbera is very low in mouth-drying tannins and high in acidity, which makes it the perfect wine to pair with rich foods like cheeses, meats and earthy mushrooms.

What you’ll need:

  • 1 Tbsp olive oil
  • 1 (3-pound) boneless beef chuck roast, patted dry
  • Salt and freshly ground black pepper
  • 3 ounces pancetta, diced
  • 1 yellow onion, diced
  • 4 medium carrots, diced
  • 4 celery stalks, diced
  • 5 cloves garlic, minced
  • 1 1/2 bottles (4 1/2 cups) Barbera
  • 2 cups chicken stock
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 Tbsp cornstarch
  • 1/4 cup chopped fresh parsley, for garnish

 

What to do:

  • Heat the oven to 325 degrees.
  • In a large Dutch oven, heat the oil over medium-high heat. Sprinkle the beef with salt and pepper.
  • Add the beef to the pot and cook, turning every 2-3 minutes, to brown on all sides.
  • Once browned, remove the beef from the pan, add the pancetta to the fat in the pan and cook until browned, about 3 minutes.
  • Add the onions, carrots, celery and a pinch of salt; cook until caramelized, about 15 minutes.
  • Add the garlic and cook until fragrant, about 30 seconds. Return the beef to the pan and add the wine, 2 cups of the stock, rosemary, bay leaves and cinnamon stick.
  • Bring the liquid to a simmer over medium-high heat, then cover tightly and transfer the pot to oven.
  • As it’s cooking, turn the roast every 30 minutes until fully tender and a meat is starting to fall apart when poked with a fork (3 1/2-4 hours). Remove the meat from the pan and tent with foil to keep warm.
  • Remove the rosemary, bay leaves, and cinnamon stick, and place the pot over high heat. Cook about 10 minutes.
  • Ladle about 1/2 cup of the hot sauce into a small bowl, whisk the cornstarch into the hot sauce then add slurry back into the sauce in the pan and cook another 10 minutes until the sauce has thickened a bit.
  • Adjust the seasoning to taste and turn the heat off. Place meat onto a platter. If it has not completely fallen apart, thinly slice the beef across the grain into 1/4-inch thick slices. Serve the beef ladled with the sauce. Garnish with parsley and serve.

Want to make your own Barbera? Musto Wine Grape Company is New England’s largest supplier for winemaking products and services. From home winemakers to wineries, we’ve got you covered! Give us a call at 877 – 812 – 1137 to speak with someone to get you started.

Milk Loaf Recipe Using 71B Yeast

milk loaf recipe yeast 71B scott labratories

 

Have you run out of ideas for what to keep yourself busy with during quarantine? We’ve decided to experiment and the results were delicious. Using 71B yeast and Scott Lab’s recipe for milk loaf, we put our baking skills to the test and had a whole bunch of fun doing it!

Prep time runs just about two and a half hours, and bake time is about 25 minutes so this will surely keep you busy!

Here’s what you’ll need (for a yield of 2 loaves. If you’d like more increase ingredients as needed):

  • 4 cups of bread flour
  • 2 teaspoons of salt
  • 1 tablespoon of sugar
  • 2 sachets (9 grams) of Lalvin 71B Yeast (Don’t have this on hand? No worries! We have it in stock. Give us a call/visit and we’ll get you what you need!)
  • 2 tablespoons of butter
  • 1 cup warm whole milk
  • 1 cup tap water

Here’s what you’ve got to do:

  • Mix all dry ingredients together in a bowl. Then, add butter, milk and water. Mix everything together with a spatula.
  • Once the wet ingredients have been absorbed, remove dough from bowl and transfer to a counter or workspace.
  • Extensively knead the dough by stretching and folding it repeatedly. Once the dough is smooth and slightly shiny, divide it into two pieces. Cover each with plastic and let rise for 40 minutes.
  • Flatten each piece of dough and roll into the shape of a football. Let the dough rise again for another 40 minutes.
  • Place the dough into a bread pan (about 6”-7” long, 3.5” deep) and cover with plastic and allow to rise for another 60 minutes.
  • Bake in a pre-heated oven at 420 degrees F for approximately 25 minutes.
  • Let cool and enjoy!

Show us your finished loaves on Instagram and Facebook by commenting or tagging us @mustowinegrapeco and using the hashtag #mustocrushcrew

Super Bowl Party Food Guide

Super Bowl Party Guide

superbowl

It’s that time of year again. The sound of grown people screaming at the TV. Watching grown men chasing each other over a ball, you can probably guess its super bowl season again. So we’ve put together a guide for some super bowl foods and what to pair with them to win the party on game day.

Pregame Wine

We all like to get together and pre-game for the big game! It’s nice to have a smooth and easy sipper to enjoy with friends while getting ready for the big event. One of our traditions is to watch the Puppy Bowl, as an adorable warm up to the big game. What goes better with good friends and adorable puppies than a sweet refreshing glass of Moscato? Rosabianca Moscato has delicious honeysuckle, orange, and pear notes and that make it a refreshing and delicious glass of wine.

7 layer dip

This ultimate combination of Mexican flavors including refried beans, guacamole, sour cream, cheese, tomatoes, green onions, and black olives is a classic dip that’s easy to make. The best part is it can be made ahead of time, stored in the refrigerator, and served cold or at room temperature (LINK to 7 layer dip)

Rose Vineyards’ Symphony wine is the perfect wine to pair with this dip. This white wine is from one of CT’s newest wineries! This new, coming varietal has refreshing pineapple, citrus and tropical fruit notes that will quench the spices within the 7 layer dip. All of the great, tongue-tickling fruit flavors within the Symphony wine will pair well with the many flavors of the dip.

French Onion Beef Sliders

This is basically a bit of a fancy slider – delicious and easy to make, this is sure to take the party to the next level. (LINK to French onion beef sliders)

Some folks reach for a big IPA to drink with burgers – and that’s awesome. However, we think that beers with some toasty malts, caramel sweetness, and a dry, clean finish can work wonderfully with these sliders without being too heavy. Try Ommegang’s “My Watch has Ended” Brown Ale or Armada’s “Sorcerer’s Temple” Dunkel Lager.

If you want wine with this one, Try Chamard Winery’s 2015 Syrah – This full bodied Syrah has a rich fruity nose, with firm tannins that will pair well with the rich French onion beef sliders. The savory notes of anise and black pepper will pair perfectly with the intensely savory and rich French Onion style sliders.

Philly cheese steak queso dip

This dip is a party staple; you can’t have a party without it. It’s a unique twist to the dip category, and all the Philly cheese steak lovers will thank you for it. (LINK to the philly cheesesteak queso dip)

For beer, we like a crisper, cleaner, hopped-up, somewhat bitter IPA to cut through the delicious cheesy, fatty goodness of this dip. Try Connecticut Valley Brewing Company’s “Cross Country” IPA or Kent Fall’s Brewing Company’s “Line Aversion” IPA.

For wine, try R. Dee Winery’s Slainte – what’s more quintessential game day food than a Philly cheesteak? Pair this bold Petite Syrah with luscious blackberry and tobacco notes with the cheesy, decadent cheesteak dip. The firm tannins will cut through the rich cheese and refresh your palette to keep you coming back for more.

Bourbon Bacon BBQ Chicken Skewers

There has to be some sort of BBQ chicken at your super bowl party, or it’s really not a super bowl party. Instead of going the traditional route of chicken wings, try these instead. Your guest will really enjoy the mess free convenience of these BBQ chicken skewers. (LINK to the bourbon bacon bbq chicken skewers)

We think you can go in 2 directions with a beer pairing with this one. Something crisp but also a bit smoky can complement the BBQ tastes of this dish like schwarzbiers, rachbiers, etc. You can also go with a smooth, slightly creamy, more delicate IPA that won’t overpower the great flavors of this dish. Try Fox Farm Brewery’s “The Camp” Smoked Lager or New Park Brewery’s “Cloudscape” IPA.

For wine, try Hawk Ridge Winery’s Mad Hawk Spanish style blend – Bold, bright fruit and smooth tannins make this Spanish style wine a delicious accompaniment to BBQ! The fruitiness of the wine will compliment the sweet flavors in the BBQ and the smoother tannins will not over power the chicken. A very fun new wine to try.

Post Game Celebration

When your team brings home the big win, you need to celebrate! Paradise Hill’s Celebration sparkling wine is the perfect accompaniment to any touchdown dance you can come up with. Nothing says victory and rejoice, like a sparkling wine. Try one of CT’s best to celebrate the big Super Bowl win!

French Onion Beef Sliders

French Onion Beef Sliders

These French Onion Beef Sliders will be a huge hit with the crowd. Seasoned and buttery buns are packed with caramelized onions, melted cheese and flavorful ground beef to create the sort of appetizer that flies off of the plate.

What you’ll need

8 Tablespoons or 1 stick of butter

2 large sweet onions, sliced

2 pounds of ground beef

2 Tablespoons of beef base

1 Tablespoon of Worcestershire sauce

Salt and pepper

24 slider buns

1 pound of shredded swiss cheese

2 Tablespoons of sesame seeds

1 Tablespoon of fresh thyme

1 teaspoon of onion powder

1 teaspoon of garlic powder

How you’ll do it

Melt 2 Tablespoons of the butter in a skillet over medium heat.

Add onions and reduce the heat to medium low, stirring occasionally for about 25 minutes or until the onions are lightly caramelized. If the onions start to dry out or burn, add a tablespoon of water to the pan.

In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.

Add beef to the skillet full of onions, increasing the heat to medium high and brown the beef. Mix with the onions as you go. Drain off excess grease.

Preheat oven to 350 degrees Fahrenheit. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider buns tightly on the baking sheet.

Evenly distribute the beef and onion mixture over the bottom buns. Top with the cheese and cover with the top buns.

In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce, until well combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with sesame seeds, thyme, onion powder and garlic powder.

Baking for about 20 minutes, or until the cheese is fully melted and the tops of the rolls are lightly browned.

Serve and enjoy with your party crew, who will definitely snag these up quickly – and maybe ask for more!