Here's an amazing Wine of the Month recipe for our beloved foodies! Roasted Figs with Fresh Ricotta INGREDIENTS 1 tablespoon unsalted butter 3 tablespoons honey Pinch ground cinnamon Pinch kosher salt Fresh ricotta or fat free Greek yogurt, for serving 6 to 8 Mission figs, halved Directions Preheat the oven to 400 degrees F. Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes. Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy! Cook’s Note: These
Here's an amazing Wine of the Month recipe for our beloved foodies! Chateaubriand INGREDIENTS 2 tablespoons extra-virgin olive oil 1 (10-ounce) center-cut beef tenderloin Kosher salt and freshly ground pepper to taste 1 large shallot, peeled and chopped 1/2 cup red wine (whatever you're drinking) 2 tablespoons unsalted butter, chilled DIRECTIONS 1. Preheat oven to 450°F. 2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking. 3. Season the meat with salt and pepper, then brown it in the pan on all sides. 4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan
Wine of the Month: 2013 Labyrinth Syrah – Colson Canyon. Beautifully balanced, our 2013 Syrah is spectacular on the palate! This full-bodied wine has soft tannins, slightly jammy fruit with spice notes of licorice, anise and earthy leather. Our previous vintage sold out quickly. Don’t miss this one!Enjoy this fabulous wine this month for 25% off our regular retail price! Club Members can add their membership discount for additional savings!
