Muddle cherries in a tin with a squeeze of lemon
Add all other ingredients minus merlot
Shake and pour over ice
Top with Merlot
Garnish with a lemon wedge and a cherry on a toothpick

Monday, May 4, 2015 - 22:43

Peel, devein and rinse shrimp. Set aside.

Grate the zest of both lemons, then juice both lemons. Keep zest and juice separate.

In a large bowl, place shrimp then add lemon zest, garlic and half of the olive oil. Toss well to coat evenly and season with the salt and pepper.

Heat remaining oil in a large saute pan over medium heat.

Saute shrimp in single layer for about 1 minute on each side until cooked through. (You may have to work in batches.)

Friday, May 1, 2015 - 22:23

Serve cheese and spread on crackers.

Friday, May 1, 2015 - 22:04

Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.

Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

Friday, May 1, 2015 - 21:56

Bring the stock slowly to the boil. 

Rinse the chicory leaves, dry in a salad spinner and shred into a chiffonade. 

Peel the onion and chop very finely; sweat it in 1 oz (30 g) of the butter in a wide, fairly shallow saucepan. Add the chicory and cook gently while stirring with a wooden spoon until limp and tender.

Add the rice and cook, stirring, for a minute or two, then add the wine. 

Pour in about 8 fl oz (425 ml) of the boiling hot stock and leave to cook, stirring from time to time; once the rice has absorbed most of the liquid, add more. 

Friday, May 1, 2015 - 21:40

In a small bowl, combine tarragon, cayenne, 1/4 tsp salt and black pepper. Brush chicken with oil and sprinkle with tarragon mixture. Heat grill pan on medium-high. Add chicken and cook for 4 to 5 minutes per side or until no longer pink in center.

Meanwhile, pour 2 cups water into a large saucepan. Place a steamer basket in pan, then arrange broccoli in steamer basket. Bring water to boil over high heat. Cover pan tightly and cook broccoli for 3 to 4 minutes or until tender-crisp.

Friday, May 1, 2015 - 21:30
Merlot Sangria

Pour 1 Bottle of Ecco Domani Merlot into a punch bowl
Add 4 oz of blackberry brandy or crème de cassis
Add 4 oz of simple syrup
Add 7 - 8 Strawberries halves
Add 1 Lemon cut into slices
Add 10 - 12 Blueberries
Add 1 Orange cut into slices
Add 10 oz of ginger beer
Stir
Pour into glass with a strawberry garnish

Tuesday, April 28, 2015 - 22:45

Muddle 3 wedge pieces of lime with 1 oz. of simple syrup into a glass
Pour 3 oz. of Ecco Domani Merlot
Pour over new ice in a glass
Shake vigorously and pour over ice

Thursday, January 15, 2015 - 13:37

Grind oats into a flour consistency using a food processor.

Add egg and almond milk. Blend.

Pour a thin layer onto a nonstick and/or greased pan.

Carefully flip the crepe to cook the other side.

Fill your Crepe with the desiredyogurt flavor and fruit and enjoy!

Wednesday, January 14, 2015 - 11:56

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