Preheat the oven to 375 degrees. Lightly spray a baking sheet with non-stick cooking spray or coat with softened butter and flour.

Combine oil, sugar and Sambuca in a large mixing bowl until thoroughly mixed. Beat 3 eggs in a separate bowl. Add the vanilla, lemon and almond extracts to the beaten eggs. Add the egg mixture to the large bowl with the oil, sugar and Sambuca. Whisk mixture together. Add the Ecco Domani Pinot Grigio and lemon zest. Whisk until thoroughly combined.

Thursday, September 14, 2017 - 16:24

Slice the baguette into ½ inch thick slices. Slice the mozzarella into ½ inch thick rounds that match the size of the baguette slices (doesn’t have to be perfect). Slice the tomato into thin round slices that match the size of the baguette slices (again, doesn’t have to be perfect).

Layer a slice of mozzarella, a slice of tomato, and a basil leaf on each baguette slice. Drizzle with olive oil and season with salt and fresh ground pepper to taste.

Tuesday, August 29, 2017 - 20:00

Combine the ricotta, scallions, dill, parsley, chives, lemon zest and a squeeze of the juice, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and when the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve warm.

Wednesday, August 9, 2017 - 18:03

Wash vegetables and cut (if needed) to fit into jars.

Put veggies in glass jars, placing fresh herbs, onion and garlic throughout, evenly.

Combine the rest of ingredients in a saucepan over medium heat and bring to a boil.

Reduce heat and let simmer for 4-6 minutes.

Add liquid to jars until almost full.

Fasten lids on jars and let cool to room temperature on counter before transferring o refrigerator.

Put jars in refrigerator for a minimum of 12 hours before serving. 

Saturday, July 29, 2017 - 13:08

Slice the frozen pound cake (does not need to be thawed) into 8 even slices and then cut each of those slices in half. Halve each peach and remove the pits.

On each skewer, thread one piece of pound cake, one half of a peach, and a second piece of pound cake. Repeat with all 8 skewers.

In a small dish, combine honey and butter and melt together in the microwave until butter is completely melted, about one minute. Stir in the cinnamon and a pinch of salt.

Heat grill to medium heat and spray the grates with a grill safe cooking spray.

Wednesday, May 24, 2017 - 16:53

Coconut Whipped Cream:

Place the can of coconut milk in your refrigerator overnight.

The next day, place the bowl of your mixer and the whisk attachment in your freezer for 5-10 minutes to chill. Remove the can of coconut milk from your refrigerator and flip it upside down. Open the can and pour off the liquid at the top (note: you can save this liquid in use it in smoothies, if desired).

Wednesday, May 24, 2017 - 16:48

Lightly sprinkle the watermelon wedges on both sides with salt. Stand the watermelon wedges on their edges on a rack over sink or pan and let them drain for 30 minutes.

Pre-heat the grill to high.

After the watermelon has drained, rinse each piece under cold running water. Place each piece between two folded paper towels and gently but firmly press to remove excess water. Brush the watermelon lightly on both sides with honey. Insert popsicle stick in each slice of watermelon for easy grilling.

Wednesday, May 24, 2017 - 16:43

Whisk together sugar and water in a large saucepan. Bring to a simmer and stir until sugar is dissolved. Arrange lemon slices in a single layer in the simple syrup and lightly simmer for about 15 minutes, until rinds are softened and slightly translucent. Remove slices from saucepan and let cool on parchment paper at room temperature. Lemon rounds can be stored in fridge for several days. Serve with your favorite Ecco Domani wine or winetail!

Wednesday, March 29, 2017 - 15:49

Preheat grill to medium-high heat. Brush corn with olive oil and grill for 5 minutes. Remove from grill and slice kernels off the cob.

Combine zucchini, red onion and Portobello mushrooms in a bowl. Toss with about 1 tablespoon of olive oil and salt to taste. Add vegetables to a grilling basket or a foil pouch and grill for about 7-8 minutes. Remove from heat and toss with corn.

Meanwhile, preheat oven to 450 degrees. Slice baguette on the diagonal, brush with olive oil and bake for 5 minutes, until golden brown. Remove from oven and allow to cool 5-10 minutes.

Wednesday, March 29, 2017 - 15:46

Arrange assortment of Italian delicacies on the wooden cutting board. Serve with toothpicks and cocktail napkins – and Ecco Domani Pinot Grigio, of course!

Tuesday, March 28, 2017 - 13:05

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