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Cocktail Couture: Hop, Skip & Go Naked!

For the next installment in our frozen Summertime Sweets series, which has included a mouth-watering Mango & Rose Water Sorbet and a delightful Strawberry & Pistachio Semifreddo, I’m happy to share a cocktail recipe with you for the Hop, Skip & Go Naked. Like the other recipes, this drink is perfect for beating the Summer heat and in case you haven’t created any lasting Summer memories, this drink is... Read More

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Fast & Fabulous: Seared Halloumi, Caramelized Peach & Cherry Salad & a Sonoma Coast Chardonnay!

In the blazing heat of Summer, there's something sacrilegious about cranking up a hot oven. No, my friend, Summers are for cooking over an open flame and there's a LOT of delicious fun to be had with a cast iron pan and/or grill. And while I love me some juicy steaks and burgers, one of my favorite things to cook during the Summer is fruit.This recipe for Seared Halloumi, Caramelized Peach and Cherry Salad incorporates some of my favorite flavors of Summer and, in keeping with my "Fast & Fabulous" series, it can easily be prepared in about thirty minutes. As always, I have a delicious wine pairing to enjoy with this salad, a delightful Chardonnay from California's Sonoma Coast.Hands down, two of my favorite Summer ingredients are peaches and cherries. There's nothing like the fragrant aroma of a perfectly ripe peach, not to mention the delightful, cutting board-staining red cherry juice, the inevitable byproduct of pitting.I'm also just a little infatuated with halloumi cheese, a Greek, semi-soft, brined cheese made from a mixture of goat and sheep's milk. In this salad, the arugula provides a lovely, peppery contrast to the sweetness of the caramelized fruit while the salty tang of the halloumi cheese rounds out the flavors and textures nicely.When it comes to a wine pairing, there's just something about the way Chardonnay pairs with arugula that I adore and the Failla Sonoma Coast Chardonnay is a wonderful wine to illustrate this combination. Unlike many overly oaked Chardonnays, this wine has just a kiss of oak that synergizes beautifully with the spice of the greens, and its fruit harmonizes perfectly with the flavors of the cheese, peaches and cherries.Failla Winery is one of our favorites and a labor of love for its owners, husband and wife team, Ehren Jordan and Anne-Marie Failla. While there first vintage debuted in 1998 as Failla-Jordan (they had to drop the "Jordan" over a legal dispute), their first estate release was still years away. Jordan's passion for winemaking led him to an internship in France's Rhône Valley and then back to California where he worked with the legendary Helen Turley at Marcassin and then Turley Wine Cellars before starting Failla.Today, the couple's fourteen acres of estate vineyards are largely dedicated to Chardonnay, Pinot Noir and Syrah that capture the essence of California's coolest wine making regions. This small production winery produces beautifully balanced, food friendly wines that are definitely worth seeking out, however, in the event you're unable to find this particular wine, ask your local wine shop for a food-friendly, California Chardonnay from a cooler region with a nice balance of fruit and oak.I hope you enjoy this recipe for Seared Halloumi, Caramelized Peach and Cherry Salad as much as we do! Please scroll for the recipe and for more installments of my "Fast & Fabulous" series that features thirty minute recipes complete with wine pairings, please click here. Thanks so much for stopping by and Happy Summer!Cheers,  "Fast & Fabulous: Seared Halloumi, Caramelized Peach & Cherry Salad" Author: Adapted from The Flourishing Foodie Serves: 4 Serve with a Sonoma Coast Chardonnay like the one from Failla featured in this post! Ingredients

• 5 oz container of arugula
• Extra virgin olive oil
• 1 fresh lemon
• Kosher Salt and freshly ground black pepper
• 2 teaspoons butter
• 1 cups red cherries, halved & pitted
• 2 peaches - not overly ripe or they may fall apart
• 8 oz. halloumi, sliced 1/4" thick

1. ) In a medium frying pan, heat the butter on medium-high heat. Once the butter starts to sizzle, add the cherries and peaches. Sauté until soft.
2. ) While the fruit is cooking, heat a large frying pan on medium. Once hot, add the halloumi slices. Cook on each side until a nice golden brown, 2-3 minutes per side.
3. ) In a bowl, toss the arugula with olive oil, lemon juice and pepper. Place a handful of dressed arugula on each plate and layer the fruit mixture over the greens and top each with a grilled halloumi slice. Season with salt and pepper to taste and serve immediately.

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Fast & Fabulous: Seared Halloumi, Caramelized Peach & Cherry Salad & a Sonoma Coast Chardonnay!

One of the things I love most about what I do is discovering the blogs of other passionate foodies and I’m happy to share a new found favorite! This delicious recipe for Seared Halloumi, Caramelized Peach & Cherry Salad is from Heather of the Flourishing Foodie. In this recipe Heather beautifully incorporates some of my favorite flavors of Summer and, in keeping with our “Fast & Fabulous” series, this dish can easily... Read More

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Summertime Sweets: Mango & Rose Water Sorbet!

Back to school sales, Halloween displays and the bittersweet conclusion of family beach vacations are all signs the end of Summer is near. And while I do love Fall, I inevitably dread bidding adieu to the delightful frozen, sweet treats that are a welcome antidote to the sweltering South Florida Summer days.So in an effort to savor the remainder of the season, for the rest of August I'll be whipping up some fabulous frozen cocktails and treats starting with this delightfully tasty, tropical dessert: Mango & Rose Water Sorbet!While native to Southern Asia, mangoes have been cultivated in South Florida since the 1830's. And Summer is prime mango season when this oh-so fragrant, delicious fruit, know as "the apple of the tropics," can be found in great abundance.These fruits are usually round or oblong shaped and come in a variety of colors ranging from greenish yellow to reddish orange (see photo above). When ripe, mangoes have gloriously orange flesh which is home to a flat, oblong pit that runs the length of the fruit and is notoriously difficult to remove. But it's well worth every bit of effort! Friends, there's nothing like a juicy, perfectly ripe mango right off the tree. So much so, that many Floridians with mango trees can attest to poaching this time of year.Thankfully, we have wonderful neighbors whose generosity has been the source of inspiration for many delicious, mango-inspired dishes, both savory and sweet. Because while mangoes are generally sweet, different cultivars can have somewhat different flavor profiles. Some are decadently sweet while others are more spicy and savory. Any mango you like the taste of, however, will work just fine in this recipe!And if you're ever the lucky recipient of some mangoes or have a tree with oodles of fruit - never fear! Mangoes freeze remarkably well, so consume as much as you can and then break the rest down into chunks and freeze them in two cup batches. They'll keep nicely in the freezer for up to 6 months...if you can wait that long to eat them!This recipe for Mango & Rose Water Sorbet combines the flavor of juicy, ripe mangoes with fragrant rose water and citrusy lime in a perfectly icy, dairy-free, Summer dessert. I must warn you, it's so refreshing it's extremely hard to stop eating! You can find rose water at some specialty grocery stores but I purchased the Cortas brand on Amazon with delicious results. A splash of dry white wine further enhances the deliciousness. Use whatever bottle you have in your fridge but I particularly like the crisp, citrusy Drouhin Vaudon Chablis.The only piece of equipment you'll need is a food processor but other than that, the preparation couldn't be easier! The result is a delightfully icy, refreshing dessert with lovely floral-tinged aromas and flavors of tropical deliciousness. I hope you enjoy this recipe as much as we do and if you have a favorite Summer sweet treat I'd love to hear about it in the comment section below.Cheers,  "Mango & Rose Water Sorbet" Recipe Type: Dessert Author: Adapted from Ingrid Hoffman Serves: 1 quart Ingredients

• 1 cup sugar
• 3/4 cup water
• 2 cups frozen, ripe mango chunks
• 2 cups ice cubes
• 1/2 cup dry, white wine
• 1 teaspoon rose water
• Zest of 1 lime
• Fresh mint sprigs for garnish

1. ) In a small saucepan combine sugar, water and lime zest over medium heat. Bring to a simmer while stirring to dissolve sugar. Reduce heat to low and continue to stir until sugar dissolves completely. Remove from heat and set aside to cool.
2. ) Place the frozen mango chunks in the bowl of a food processor with the ice, wine, rose water and cooled lime syrup. Process for 3-4 minutes until the ice has broken down and sorbet thickens into a slushy consistency. Transfer food processor bowl to the freezer for about 1 hour, until sorbet firms up.
3. ) When ready to serve, scoop sorbet into a decorative glass and garnish with mint sprig. Store sorbet in an airtight container and consume within 4-6 weeks.

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Summertime Sweets: Mango & Rose Water Sorbet!

Back to school sales, Halloween displays and the bittersweet conclusion of family beach vacations are all signs the end of Summer is near. And while I do love Fall, I inevitably dread bidding adieu to the delightful frozen, sweet treats that are a welcome antidote to the sweltering South Florida Summer days. So in an effort to savor the remainder of the season, for the rest of August I’ll be whipping... Read More

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Perfect Pairings: Swordfish Niçoise & a Provençal Rosé!

One of my favorite food and wine pairings during the Summer months is a Tuna Niçoise Salad paired with a dry, Provençal rosé – sheer deliciousness! But why limit the wonderful Niçoise flavors to just one dish? When a friend kindly offered us some fresh swordfish steaks over the weekend, these delicious flavors immediately sprang to mind as we happily accepted his generous offer. Niçoise (pronounced nee-SWAZ) essentially means “in... Read More

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Fast & Fabulous: Tuscan White Bean & Escarole Soup with Tuna

When I came across this recipe for Tuscan White Bean & Escarole Soup with Tuna in the July issue of Food & Wine Magazine I was a little perplexed. Canned tuna in olive oil in a soup - seriously, Justin Chapple?While initially wary, once I noticed the über-healthy and delicious list of ingredients, I decided to take a chance. Thankfully my hunch paid off!  This healthy dish is a study in deliciousness and I've also discovered a wonderful wine to pair with it.When making this recipe, be sure to use tuna packed in olive oil (I like solid albacore) which gives the soup nice body and flavor - resist the urge to substitute tuna packed in water! As suggested, garnish the soup with a delicious dusting of freshly grated Parmesan and also serve it with toasted or grilled slices of crusty French bread rubbed with a garlic clove which really makes the flavors "pop."As for a wine pairing, we sampled a couple bottles and a Sauvignon Blanc from Chile was too acidic and did nothing to enhance the flavor of the soup. The Clos de Nouys Vouvray Sec on the other hand, a 100% Chenin Blanc from France's Loire Valley, complemented the dish very nicely! The wine's slight sweetness took the edge off the acidity and it's flavors of apple, fig and almond really hit all the right notes.I hope you enjoy this soup as much as we do and have you ever been pleasantly surprised by a recipe or dish which expanded your culinary horizons? Please let me know in the comment section below!Cheers,  "Fast & Fabulous: Tuscan White Bean & Escarole Soup with Tuna" Recipe Type: Soup Author: Justin Chapple, July Issue of Food & Wine Magazine Serves: 4 Ingredients

• 1/4 cup extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 10 oz. escarole, chopped
• 2 teaspoons minced rosemary
• 6 cups chicken stock
• One 15-oz. can cannellini beans, drained and rinsed
• 15 oz. tuna in olive oil, drained
• Salt and pepper
• Shredded Parmesan cheese and crusty bread for serving

1. Heat the oil in a pot. Add the onions and garlic and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the escarole and rosemary and cook until the escarole is wilted, 3 minutes.
2. Add the stock, beans and tuna and bring to a boil. Simmer over low heat for 5 minutes. Season with salt and pepper and serve the soup with shredded Parmesan and crusty bread.

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