1.      Combine red wine, apple cider (or pure apple juice) cranberry juice, orange liqueur and honey (or simple syrup) in a large pitcher.

2.      Add cranberries and diced unpeeled apples.

3.      Serve over ice, if desired, filling glasses ¾ full and topping off with some sparkling water.

4.      Garnish with a cinnamon stick and a straw.

Tuesday, November 1, 2016 - 13:31
Friday, September 30, 2016 - 12:58
Red Wine Hot Chocolate

Bring chocolate and wine to a simmer in a 1-qt. saucepan over low heat; cook, whisking, until melted, about 3 minutes.

Add 2⁄3 cup water, milk, and salt; bring to a boil, and cook, while whisking 3 minutes more.

Pour into 2 mugs. Serve with whipped cream!

Thursday, February 4, 2016 - 11:15

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

Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.

Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.

Friday, May 1, 2015 - 22:10

Prereheat the oven to 350 degrees F.

In a small pot over low heat, melt the butter and chocolate together until smooth.

Add the wine and whisk until fully incorporated and remove the pot from the heat.

Add the eggs one at a time, and whisk to combine after each addition.

Add the sugar and vanilla and stir to combine.

Add the flour, cocoa powder and salt and stir until smooth.

Friday, May 1, 2015 - 22:06

Preheat oven to 425 degrees F (220 degrees C).

Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.

Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.

Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Friday, May 1, 2015 - 22:01

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

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more. Then serve.

Friday, May 1, 2015 - 21:42
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

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