Recipes

Recipe: Hummus with Paprika and Whole Chickpeas

This hummus recipe from our friends at the The California Wine Club is the perfect addition to any summer barbecue. Pair it with veggies, pita bread, and your favorite Chardonnay! Eat, drink, and enjoy!

Prep Time: 15 Minutes

Cook Time: 50 Minutes

Yield: 4-6

Ingredients

  • 1⁄2 pound dried chickpeas (also called garbanzo beans)
  • 1 Tbsp baking soda
  • 6 large garlic cloves, peeled
  • 1⁄4 cup extra-virgin olive oil
  • 1⁄4 tsp ground cumin
  • 1⁄4 cup sesame tahini, at room temperature, stirred thoroughly
  • 1⁄4 cup lemon juice
  • Salt

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Fourth of July Recipes with Spirit(s)

Cheers to the start of summer!

We’ve rounded up a few of our favorite boozy Fourth of July recipes to help you celebrate this weekend.

1. Red, Wine and Blue Summer Spritzer

We LOVE this recipe from Wine and Glue because its easy, its pretty, and, well, it involves wine! What more could you ask for? Plus it uses more of an “eyeball” approach than actual measurements. And who has time for measuring in the summer?

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Recipe: Chocolate Cupcakes with Chocolate Merlot Frosting

To finish up our “Fall in Love, with Bota Box” series of aphrodisiac recipes, we thought we’d revisit an old favorite. What could be more romantic than a Chocolate AND Wine cupcake, right??

For Cupcakes:

2 Cups boiling water
1 Cup unsweetened cocoa powder
2 3/4 Cups all purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 Cup butter
2 1/4 Cups white sugar
4 eggs
1 1/2 tsp vanilla extract

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Recipe: Honey Roasted Almonds

Ingredients:

  • 4 cups raw almonds
  • 1/2 cup sugar
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 2 tbsp water
  • 2 tsp vegetable or canola oil
  • 2 tbsp raw honey

Directions:

  1. Preheat oven to 350° degrees. Cover baking sheet with foil. Roast for about 10-12 minutes, until browned. Let nuts cool completely.
  2. In a small bowl mix together sugar, salt, and cinnamon. Set aside.
  3. Add water, oil and honey to a large sauté pan and heat over medium high heat, whisking constantly until boiling.
  4. Add nuts and stir constantly until most of the liquid has been absorbed, about 2 minutes, being careful not to burn. Add dry mixture and stir until the sugar has caramelized (60-90 seconds.)
  5. Spread nuts in a single layer on the baking sheet and let cool.

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Love-Token Lemon Pesto Linguine

Ingredients 

1 1/2 cups basil

2 -5 garlic cloves

1/4 cup pine nuts

1/4 cup grated parmesan cheese

1/8 cup lemon juice

1/8 cup olive oil

1 package fresh linguine pasta

1 tsp salt

1 T olive oil

Directions:

Boil water for pasta.

Add linguine, salt and olive oil to boiling water and cook until desired tenderness.

Mix basil, garlic, pine nuts and parmesan in a food processor or high quality blender.

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Recipe: “Hot and Heavy” Oysters

Ingredients

10-12 oysters

1 egg, slightly beaten

1 T buttermilk

1/3 cup all-purpose flour

1/4 tsp black pepper

1/2 tsp garlic powder

1/4 tsp cayenne pepper

3/4 cup panko breadcrumbs

1/2 tsp italian seasoning

Canola or Vegetable oil for frying

Hot Sauce:

1/4 cup mayonnaise

1-2 T prepared horseradish

1 tsp Dijon mustard

1 T lemon juice

1/8 tsp sugar

6-8 drops hot sauce

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Recipe: Mixed Berry Cobbler

We’ve paired the main meal—Ribs, Beans and Cornbread—with a rich Gnarly Head Zin. For dessert, try some Berry Cobbler and the GH Authentic White!

INGREDIENTS:
4 1/2 cups mixed fresh berries (we like blueberries, raspberries and blackberries)
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together berries and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Spread half of crumble mixture over the bottom of a 9×13 inch pan. Cover with berries. Sprinkle remaining crumble mixture on top.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

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Recipe: BBQ Beef and Bean Casserole

Need something to go with your Ribs and Gnarly Head? Try this amazing side dish…

INGREDIENTS

1/2 lb. bacon
1/2 lb. ground beef
1 large onion, chopped
1/2 c. white sugar
1/2 c. brown sugar
1/4 c. ketchup
1/4 c. barbecue sauce
2T prepared mustard
2T molasses
1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 (16 oz.) can kidney beans – drained
1 (16 oz.) can lima beans – drained
1 (28 oz.) can pork & beans

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Recipe: Authentically Awesome Spare Ribs with Fig, Jalapeno Sauce

The following recipe was the winning Rib Recipe from the 2012 Gnarly Rib Challenge. Have a great rib recipe of your own? Enter it in this year’s contest for a chance to win $5000!

Submitted by Daniel Labrie

WINE PAIRING
Gnarly Head Authentic Red  

DESCRIPTION
St. Louis style ribs braised low and slow in the oven with salt, pepper, a cup of vegetable broth, onion quarters, two cloves of garlic and a couple sprigs of oregano to add aromatic flavor. Once braised the ribs are tossed on the grill and basted with a sweet and sticky BBQ sauce prepared with the wine, honey, fig preserves and mission figs.  

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