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Taylor Tedford

Caprese Crostini with Burrata & Prosciutto

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Taste Tuscany Today

These little bites pack all the flavors of Italy’s famed caprese salad, but with an updated twist. The dry yet fruity notes of the Pinot Grigio we’ve paired it with allows the flavor of this salty/sweet/herby Tuscan treat to shine through.

 

ingredients

1 whole ball of burrata (or fresh mozzarella)

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1 baguette

olive oil for brushing on

¼ lb prosciutto di parma

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caprese mix:

½ pt sweet cherry tomatoes, quartered

8 fresh basil leaves, chopped

½ clove of garlic, finely minced

¼ cup good olive oil

1/2 tsp salt

fresh cracked pepper to taste

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balsamic vinegar for drizzling on top

directions
  1. Preheat the oven to 400 degrees.
  2. Cut the baguette into ¾” slices and place on foil lined baking sheet. With a pastry brush, brush lightly with olive oil, sprinkle with salt and pepper and bake till lightly toasted, about 8 minutes.
  3. Toss all the ingredients for the caprese mix in a bowl, mix well and set aside.
  4. Slice the burrata into 8 wedges that will fit on the toast. It is a soft, runny cheese, so don’t be afraid if the filling runs. You can scoop up with a spoon and top the crostini with any spillage.
  5. To assemble the crostini, first cover the toast with the tomato mix, then layer a wedge of the burrata, and top with a clump of prosciutto. Drizzle with excellent, syrupy balsamic vinegar and good olive oil, sprinkle with some chopped basil, and enjoy!

Heavenly Chocolate Fondue

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What’s more perfect than chocolate?

Whether it’s a night with friends or that special someone, this personal pot of happiness will make everyone smile. We’ve paired it here with a Cabernet Sauvignon.  The cab’s bold flavors and subtle undertones of vanilla and currant compliment the richness of the chocolate wonderfully.

ingredients

6 ounces good quality milk or semi sweet chocolate chips
1/2 cup cup heavy cream
1 teaspoon vanilla extract
2 tablespoons unsalted butter

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fun dippers

Assorted berries, fruit, pound cake, cookies, biscotti, chopped nuts, shredded coconut, marshmallows…(the possibilities are endless!)

 

directions
  1. In a microwavable dish combine cream, vanilla, and chocolate chips.
  2. Heat 1 minute or until chocolate is warmed & begins to melt.
  3. Add butter and whisk until smooth and creamy
  4. Pour into individual butter warmers or a warmed ramekin and serve with mix berries, fruit and an assortment of your favorite things

 

Korean Style Skewered Beef with Spicy Asian Aioli

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Korean barbecue is the latest and greatest thing to hit the food scene. Pair this yummy bite with the fruity tones and smoky finish of a delicious Malbec for the perfect party duo.

(This marinade is also great on chicken thighs or quartered cremini mushrooms & zucchini for a vegetarian option)

ingredients:

1 pound good quality beef, such as filet mignon, sirloin, or hanger steak

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Marinade:
3 cloves garlic
1 inch peeled fresh ginger
1/2 small onion
1/2 an Asian pear or 1 bosc pear
1/4 cup low sodium soy sauce
1/2 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon honey
1/8 teaspoon pepper

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Dipping Sauce:
½ cup mayonnaise
1 tablespoon Sriracha sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
Small garlic clove, run through press or finely minced
(about 1/2 of teaspoon)

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toasted sesame seeds & chopped scallion to garnish

directions
  1. Blend the marinade ingredients together in a food processor or high-speed blender until everything is pureed and well blended. Place in a freezer bag.
  2. Cut the steak into 1 inch cubes and place in the marinade. Marinate for at least 4 hours, preferably overnight.
  3. To make the dipping sauce, place the mayonnaise in a bow and whisk in the sriracha, soy sauce, sesame oil and garlic. Whisk till well combined. Can be made up to 3 days ahead.
  4. Thread the steak onto wet skewers that have been soaked in water for 1 hour.
  5. Sear the skewers in a skillet or on a hot grill till caramelized and golden on each side (about 3 minutes per side for medium rare)
  6. Sprinkle with toasted sesame seeds and chopped scallion and serve with dipping sauce.