Cheese Platter with Fig & Raisin Mostarda | Friday Night Bites

I simply love a great cheese platter.  It can simply have one cheese, a savory jam and some toasted bread or it can be elaborate with multiple cheeses, fruits and nuts. 

I mentioned in my last post that I was quite inspired in many ways by my recent trip to Chicago.  We actually enjoyed two very tasty cheese plates on our restaurant adventures.  The first one was at RPM Italian and it was served on a simple white marble small platter with toasted bread, aged pecorino cheese and a savory tomato jam.  It was actually our dessert and it was a perfect.

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While at Longman & Eagle, we opted for the cheese platter.  The cheeses that accompanied the platter were quite unique and that is what made this platter divine.  It came with three cheeses – a Buffalo Blue Cheese, creamy brie like cheese from New Yorkand finally a Goat, Cow and Sheep blend cheese that was fantastic.  The accoutrement that stood out for me was the Fruit Mostarda.  It was a picture perfect addition to the platter. 

I had an idea of what a Mostarda was but after doing a bit of research I learned that it is an Italian condiment made of candied fruit and mustard flavored syrup.  Typically in home cooking mustard powder is added and white wine is used.  It can be served with cheeses, grilled chicken, steak, pork, lamb or sausages.  I found it a particularly wonderful pairing with the cheeses.

Of course, I was inspired by this and had to recreate at home.  Longman & Eagle made their mostarda with golden raisins.  I am obsessed with figs, so it was only natural that I made mine with figs and golden raisins.  After a bit of research on the ingredients, here is the recipe that created.  I served it with aged Dutch Goudaand cave aged white cheddar and some toasted thinly sliced baguette Crostini.  Another perfect Friday Night Bite!

Fig and Raisin Mostarda

¼ pound dried mission figs, stem removed and cut into small pieces

¼ pound golden raisins

1 large shallot, minced

2 teaspoons minced crystallized ginger

½ cup Sauvignon Blanc

3 Tablespoons distilled white vinegar

3 Tablespoons water

3 Tablespoons sugar

1 ½ teaspoon dry mustard

1 ½ teaspoon Dijonmustard

1 Tablespoon butter

In a small saucepan, add the figs, raisins, minced shallots, ginger, wine, water and sugar and bring to a boil.  Cover and cook over low heat until the liquid is absorbed and the fruit is soft which should take about 10 minutes.  Stir in the dry mustard and Dijonand butter.  Serve either warm or at room temperature.  Can be kept in the refrigerator for up to a week.

Shaved Brussels Sprouts Salad with Avocado Vinaigrette + Weekly Inspirations

We just spent a marvelous week in the windy city.  I believe I am now at 28 states with 22 more to go to complete my bucket list of visiting all 50.  Chicagois an amazing city filled with great restaurants, a drop dead gorgeous skyline, friendly people, history and culture.  It was an inspirational vacation on many levels and will share some of the highlights for my weekly inspirations.

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Shaved Brussels Sprouts Salad with Avocado Vinaigrette 

Salad

4 Cups Shredded BrusselsSprouts (About 16 sprouts)

1/3 Cup Toasted Pinenuts

½ Cup Parmesan Cheese, shredded

Use a mandolin or very sharp knife to slice the Brusselssuper thin.  Add to a large bowl along with pinenuts and parmesan cheese.

Croutons

1 Cup Croutons – use a baguette and cut into ½ cubes

1 Tablespoon Olive oil

½ teaspoon Garlic powder

Add all ingredients to a bowl and toss well until all is coated.  Spread over a cookie sheet and bake for 10 minutes at 350 degrees.  Lightly sprinkle with salt right after removing from the oven and let cool.

Avocado Vinaigrette

1 Ripe avocado

4 Tablespoon Olive Oil

½ teaspoon salt

1 Tablespoon fresh lemon juice

1 large garlic clove, finely minced

3 Peppadew peppers, finely chopped

1 Tablespoon peppadew juice

8 to 10 Grinds fresh pepper

Add all ingredients except peppadew peppers, to a food processor and pulse until creamy. Place into a bowl and mix in the peppadew peppers.  Taste and adjust seasonings to your desired levels.

Assembly

Add the vinaigrette to the bowl of shaved Brussels sprouts and toss well.  Serve individual portions and sprinkle croutons on top for a finishing touch.  Inspired from RPM Italian in Chicago!

RPM Italian

RPM Italian was recommended by several individuals and is co-owned by Bill and Giuliana Rancic.  He won the first season of The Apprentice and she is a news host on E! News.  They met, fell in love, married and now are restaurateurs. It is stylish, glamorous, sophisticated and has a particular energetic vibe.  The cocktails are a spin on the classics and the food is certainly delicious.  First glance, the menu looks simple but the dishes are flavorful, inventive and well executed.  We particularly loved the Shaved Brussels Sprouts Salad with Avocado – so much that I came home and created my version of this tasty salad.  If in Chicago, put RPM on your list!

Grace

The word “consistency” was written on the white board in the kitchen.  We were lucky enough to have the table right in front of the open kitchen.  Chef Duffy runs an expert operation at Grace – hence the namesake – everything is done with Grace.  From the canapés that arrive in synchronicity to the 8 courses that proceed after to the perfectly paired wines to the after meal "one on one" kitchen tour - this restaurant is on its way to perfection.  Whether you choose the “flora” or “fauna” tasting menu, the price is the same and worth every dollar you spend.  Someday sooner than later I predict, this will be a multiple Michelin Star restaurant and almost impossible to secure a reservation. This restaurant is not one to be missed!

Longman & Eagle

If you are into a hip restaurant, then don’t miss eating at Longman & Eagle located in the newly cool Logan Square neighborhood outside of downtown Chicago.   Oh, if you love whiskey they have 150 to choose from along with other interesting libations.  The food is imaginative, tasty, extremely appetizing and aesthetically pleasing to the eye.  A bit off the beaten path if you are staying in downtown Chicagobut completely worth the cab ride there to have a great meal. We had Mr. Toads Wild Ride cab driver and certainly needed a drink when we walked through the door. Thank goodness the selections were bountiful. By the way, don’t miss ordering the Warm Cheese Gourgeres with Gruyere Mornay Sauce that oozes onto your plate.  Simply out of this world delicious.

 Trump International Hotel and Tower Chicago

The Donald certainly knows how to build, execute and provide the “wow factor” to his customers.  From the moment you walk into the lobby and inhale the beautiful scents emanating from the multiple burning candles to the warm hand towels offered while checking in that sit a top a marble tray with a fresh orchid to the high level of service provided by the person who delivers your bags to your room, we knew we were in for an opulent stay at the Trump Hotel in Chicago.  I even had Bill Rancic walk right by me while we were checking in - kept thinking he looked familiar.  Not much of a "star searcher" but it was fun to see him - he is certainly tall.  

We had a 700 square foot suite on the 25^th floor (actual photo of our room) that overlooked the city and down to Navy Pier.  The room had a full kitchen with sub-zero fridge, nespresso machine and even china.  Oh the bathroom had a television built into the mirror and you had a pillow menu to choose the perfect pillow to be delivered to your room.  Donald – what haven’t you thought about?  The Terrace at Trump on the 16^th floor was a frequent jaunt for an afternoon cocktail that also provided an outstanding view, cool tunes and great people watching.  Highly recommend you book your next vacation at a Trump Hotel – worth every dollar.

The Hancock Tower

The Hancock Tower is a must see iconic building at night.  You fly up in an elevator to the 95^thfloor to the Signature Room for a drink or two.  I recommend the Pear Martini.  You are treated to a view that is simply priceless and amazing to look at while you sip on your libation.

 Ralph Lauren Restaurant & Bar

If you are a Ralph Lauren fan, this is the store for you. We found out that this is the largest store in Americaand even includes a restaurant.  Within the restaurant is a small intimate bar that is encased in rich wood and the wall behind the bar is stacked full of any libation your heart desires.  We enjoyed an afternoon cocktail.  Who gets to normally do that during the week?  Not us, we are usually working.  What a special treat!

 Architectural Boat Tour

This is a tremendous way to capture the beauty of the Chicagoarchitecture while strolling down the river and getting a guided tour of the history of Chicago.  Eventually the boat makes its way to the expansive lake and your view of the city becomes even grander and you can really comprehend the size and scope of this amazing city.  Loved every moment!

Chicago Skyline

Chicago is known for its buildings and skyline.  You must savor it from the street level, a boat, the top of a skyscraper or from the small window in the airplane as you descend into Midway or O’Hare.  Quite impressive and inspirational.

 Michigan Avenue

Not quite 5^th Avenuein New York but I would garner that Chicago's Magnificent Mile is a close second.  You have Bloomingdales, Nordstrom, Neiman Marcus, Burberry and almost any other designer you love can be found here.  I was in awe of the planter boxes that had the most beautiful flowers and greenery in each one.  They were so lush and eye catching and reminded me of what you might see strolling the streets of London.  What a fun day of shopping we had!

Shaved Brussels Sprouts Bites | Friday Night Bites

I look forward to Friday Nights.  It is the end of the week and time to wind down with appetizers and wine with my hubby, sometimes with the addition of great friends.  Lately we have been enjoying sitting outside in our backyard with the fountain running in the background and feeling like we are in an oasis.  It is the perfect way to kick off the weekend.

I am a bit obsessed with Brussels sprouts.  Whether they are roasted, shaved or pan fried, they have to be my absolute favorite vegetable.  I must admit there is only one veggie that I simply can’t eat.  It is the one that I found most people on this planet love.  When I share with folks that it is not on my list of veggies to eat, they are a bit shocked.  I think it is because, I love food and thus people think you love everything.

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Oh, the vegetable is broccoli.  I know I should probably love it especially since I love cauliflower and Brussels sprouts.  At my office, there are many broccoli lovers.  So much that they bring it for lunch often and tend to want to heat it up in the microwave.  Typically not an issue, expect my office sits directly across from our office kitchen.  Once I get a whiff, my door closes until the smell dissipates.  Maybe someday, I will grow to like it, but not likely.

I have served these tasty appetizers to folks who like me with broccoli don’t care for Brussels sprouts and they are stunned when they say how delicious it is.  Perhaps if broccoli was disguised I might like it.  Smile. This is a take on this recipe that I posted almost three years ago and just had to recreate it a bit. 

Just a quick question for all of you, my loyal readers ....... what types of appetizers would you like to see in future segments of Friday Night Bites?  Ideas welcomed. Smile.

Shaved Brussels Sprout Bites

Makes 30

12 to 14 Large Brussels Sprouts 
3 Garlic cloves, minced
½ C. Shaved parmesan

1/3 Cup Marcona Almonds, chopped
1 T. Lemon juice
6 T. Butter
2 T. Olive oil
Salt and pepper
Truffle oil

1 to 2 packages of Mini Fillo Cups

Use either a mandolin or chefs knife to slice each Brussels sprouts thin. Cut off the bottom stem and then slice thin. In a large sauté pan melt the butter and olive oil together over medium heat. Add the garlic, Brussels sprouts and cook for about two minutes. Take off the heat and add salt and pepper to taste. Add a light drizzle of the truffle oil & the lemon juice and taste, then adjust until desired levels are achieved. Toss in the parmesan cheese and add more if desired.  Lastly add the chopped marcona almonds.  Reserve a couple tablespoons to sprinkle on top.

Lightly toast in a 350 degree oven for about 3 to 5 minutes the filo dough cups.  Let cool and add the shaved Brussels sprouts filling.

Butterscotch Drop Cookies | Secret Recipe Club

It is Secret Recipe Club time again!  A time where we are assigned a blog and get to peruse it all month long to determine which recipe we will select, make and write about.  The catch is that the other person doesn't know who has them OR what recipe they will select.  It always amazes me how far folks will go back into the archives to find that perfect recipe.  If you want to join in the fun or learn more, simply click here.

This month I was assigned to Eliot’s Eats.  When Debra started her blog, she actually wanted to remain anonymous but I believe over time, she has opened up.  The name of her blog is derived from T.S. Eliot is her favorite poet and soon she and her hubby named the stray cat that adopted them, Eliot.  They claim to not be cat people but it is evident that soon changed. Debra works as an administrator at a public school and I can certainly imagine that cooking and blogging helps her wash away the days stress.  She loves to travel, cook and eat - some of my favorite things to do as well.

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After browsing through her expansive recipe collection, I finally decided on her Butterscotch Drop Cookies.  I was craving something sweet and butterscotch or caramel always resonates with me.  Debra found this recipe while sifting through a 1959 cookbook called – Farm Journal’s Country Cookbook that was her Grandmothers. She altered the recipe a bit, but I decided to make it exactly as Debra did.  The result was pure heaven. 

I sent half the batch to work with my hubby and I took the other half to work. Let’s just say that neither batch lasted beyond noon at our respective offices.  These cookies were light and airy along with a distinct butterscotch flavor that came across from the brown sugar.  They are a simple cookie, but the simplest things in life are often the best. 

Butterscotch Drop Cookies

½ Cup Shortening

½ Cup Butter, softened

2 Cup Brown Sugar, packed

2 Large Eggs

1 teaspoon Vanilla

½ Cup Buttermilk

3 ½ Cup All-purpose Flour

1 teaspoon Baking Soda

1 teaspoon Sea Salt

Raw Sugar

In a stand mixer, cream together the shortening and butter until fluffy.  Add the eggs one at a time and beat until incorporated.  Next add the brown sugar and beat.  Add the vanilla, salt and buttermilk.  Mix well.  Next add the baking soda and mix well.  Slowly add the flour about ½ cup at a time and mix well until all flour is added.

Use a small ice cream scoop to form the balls.  Sprinkle with raw sugar. Place onto a baking sheet and they should be about 2 inches apart.  Bake at 400 degrees for 7 to 8 minutes.  Remove and let cool on a wire rack.

Grilled Apricot Crostini | Friday Night Bites

I am hopelessly in love with summer fruit.  Raspberries, blueberries, plums, nectarines, peaches and apricots all just signify that summer is here.  They are fresh, flavorful, ripe and bursting with brilliant fruit flavor.  What tends to go hand in hand with summer is grilling.

If you have not grilled bread, I highly suggest it.  It adds such a depth of flavor to the bread and what you decide to place on top of it.  Many times I will grill bread and top with thinly sliced avocados and drizzle with a bit of reduced balsamic vinegar and a touch of fleur de sel.  The combination is out of this world.  Trust me.  By the way, with a great glass of sauvignon blanc or even a smoky cabernet, you will be in appetizer heaven.

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This avocado crostini got me thinking, what other combination would sit well on a grilled baguette slice.  Ah ha …… the ripe summer fruit would be stunning and even better, I thought to grill it.  Next would be to add a bit of cheese.  Could have used brie or camembert but that would be too expected.  I am fascinated with burrata, so that was the ticket.  It was only natural to add some reduced balsamic and a touch of thinly sliced basil.  After tasting, I determined that a sprinkle of sea salt made this heavenly bite complete. 

So simple, yet so delicious and so perfect for my Friday Night Bite, the only thing was to pair it with the ideal adult beverage.  The perfect pairing was a chilled glass of prosecco.  The crisp effervescence of this dry Italian sparkling wine was a stunning pairing with the smoky bread and sweet reduced balsamic and earthy basil. 

You could certainly substitute the apricots for peaches or nectarines or even grapes.  The recipe is a bit loose but I will give you as much information as possible to recreate these beauties.  Cheers to summer!  (Okay almost summer officially, but whose checking.  Smile)

Grilled Apricot Crostini

Makes 12

Baguette, cut into ½ inch slices

Olive Oil

6 Fresh apricots

Burrata

½ Cup Basil, thinly sliced

½ Cup Balsamic Vinegar

Sea Salt

Brush each slice of sliced baguette lightly with olive oil.  Heat an indoor or outdoor grill.  Place the slices of bread onto the grill and continue to flip until you achieve a golden brown color.  Lower the heat to medium to prevent burning and watch carefully.  Remove and let cool.

Cut each apricot in half and remove the seed.  Brush lightly with olive oil.  Place onto the grill with the cut side up and let cook until grill marks appear.  Remove and let cool.  Cut each half into thirds.  Cut basil into thin strands (chiffonade).

In a small sauté pan, add the balsamic vinegar and cook on medium to medium high until it turns to a syrup consistency.  Be careful to watch since it can quickly burn.  Remove and let cool.  If it becomes too thick, add a touch of balsamic to thin.

To assemble, remove the burrata from the water and pat dry with a paper towel and place into a bowl.    Spread about a tablespoon of burrata on each grilled crostini.  Next, sprinkle with a bit of the sea salt and top with a half of the grilled apricot that was cut into thirds and drizzle with the reduced balsamic and top with the basil.  Enjoy!

Rhubarb Ice Cream + Weekly Inspirations

Rhubarb always catapults me back to my childhood in an instant.  My Mom would prepare it in a simple fashion by cutting into cubes along with adding a bit of sugar and then proceed to cook it until soft.  She would let it cool and we would eat it.  I absolutely love it prepared this way.  With the season in full swing, I thought why not make some Rhubarb Ice Cream to celebrate the season and near arrival of summer.  I wanted to add that something extra to the recipe, so I added pomegranate liquor.  Quite honestly, it was the perfect addition.

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Rhubarb Ice Cream

Rhubarb

1 pound Rhubarb, chopped (remove all green leaves)

¼ Cup + 2 Tablespoons Sugar

1 Tablespoon Water

Add the rhubarb, water and sugar to a medium sized sauce pan and cook over medium heat.  Cook for about 15 to 20 minutes or until the rhubarb is soft and let cool completely in the refrigerator. 

Ice Cream Custard

2 Cups Heavy Cream

¼ Cup Milk

4 Tablespoon Pomegranate Liquor

6 Tablespoons Sugar

In a medium pot, add the cream, milk and sugar.  Cook on medium high until it is lightly scalded and the sugar is dissolved.  Remove any film from the scalding process.  Let cool.  Add the pomegranate liquor and stir.  Cool completely in the refrigerator.

Making Ice Cream

Add the cooled rhubarb mixture to the cooled custard and stir until combined.  Add to your ice cream maker and process according to your machines instructions.  Transfer to a container and freeze until solid.

Weekly Inspirations

Trader Joe’s:

Cheese Spotlight

If you are like me and LOVE Trader Joe’s then I want to let you in on a quick secret.  Recently I was browsing through the cheese section and picked up aged white cheddar.  While checking out and chatting with the Trader Joe’s employee, he complimented me on choosing one of the “Spotlight” cheeses.  He went on to explain that about every 2 to 4 weeks, they rotate a different cheese and is typically an artisan cheese that they don’t normally carry.  If you are looking for unique and delicious cheeses, check out the spotlight.

Restaurant:

Gather

Yesterday my friend Helen took me out for my birthday celebration to Gather in Berkeley.  Having been there once before, I knew that we must enjoy the Bacon, Caramelized Onion, Oregano and Egg Pizza.  It has to be one of the most delectable pizzas on earth!  If you are heading to Berkeley, make a reservation at Gather – you won’t be disappointed.  By the way, enjoy their Kale Salad and Little Gem Salad – both divine!

Shopping:

4^th Streetin Berkeley

After Gather, we ventured to one of our favorite shopping destinations in the Bay Area – 4^th Street.  Anthropologie, The Gardner, ZGallerie and CB2are among my favorites.  If you are hungry check out Café Rouge, Zut and Tacubaya.  I have dined at all of those and highly recommend.

Happy Hour:

St. Germaine Cocktail

With it being birthday week, my parents took hubby and me out for my birthday dinner to Ruth’s Chris – a birthday celebration favorite.  Since we did not have to drive, we took part in having a pre-dinner cocktail.  One of my favorites is a St. Germaine Cocktail with a sparkling wine, prosecco or champagne with a splash or two of St. Germaine.  Simply refreshing!

Quote:

Happiness

Book release:

Revenge wears Prada

Just noticed that the sequel to The Devil Wears Prada has been released. I was so excited that I have already downloaded "Revenge Wears Prada" to my ipad.  I enjoyed the first one and read prior to the movie being released.

Food Blogger Spotlight:

Azmina from Lawyer Loves Lunch

If you have not met Azmina from Lawyer Loves Lunch in person, you are missing out on such a warm and bubbly person.  She is a petite ball of energy that just exudes with positive personality.  If you caught the first season of  Master Chef, you may remember her.  I have been a fan of her blog for a number of years and have had the pleasure of seeing her on a regular basis among other great food blogger friends.  We had a great jam making party at her house last year.  Azmina makes some mouthwatering delights and I highly encourage you to take a few minutes to delve into her beautiful site.

Simply Stunning:

The Perfect Crostini

When my friend Jean posted this Crostini, my mouth fell to the floor!  The combination of flavors along with the simply perfect photograph just made me swoon.  Don’t you agree?

Wishful Thinking:

Perfect Closet

Okay, we can all dream.  While sifting through Pinterest this week, I came across this beautiful closet and only wish I could select my outfits out of here each day.  It is good to dream.  Smile.

Bacon, Smoked Mozzarella and Blueberry Jam Crostini | Friday Night Bites

If you have been following me for a while, you know I have a small, okay, large obsession with crostinis. They are the perfect vessel for placing a combination of tasty ingredients on top of and then devouring. As for the combinations, those are simply an endless list. It can be a simple as some triple cream brie with a dollop of fig jam on top or something more complex with say ten different ingredients. Whatever the amalgamation you choose, it is destined to be remarkable.

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Crostinis have to be a favorite Friday Night Bite for Hubby and me. They are straightforward, delicious and an ideal one to two bite delight. While driving to a meeting in Sonoma this week, I figured I had time to dream up my Friday Night Bite for the week. For some reason bacon and blueberry jam kept dancing in my head. In addition, I had purchased some smoked mozzarella from Trader Joe’s that I was looking forward to using. Why not put all of these together! That was easy.

It was my birthday on Tuesday and needed to attend a meeting in Sonoma for half the day. Once the meeting was concluded, I took the rest of the day off. After my meeting was finished, I decided to stop by one of my new favorite wineries – Keating. It is located at Cornerstone in Sonoma – you know the place with the giant blue chair. If you have not been there, it is a great stop. Keating Wines is a small production winery that sources the best fruit from both the Napa and Sonoma appellations. They offer distinctive high-end Bordeaux varietal wines from Beckstoffer’s Georges III in Rutherford and Cabernet Sauvignon from the 45 year old Montecillo Vineyard in the Mayacamas mountain range. These are just a few of their superior wine choices.

The tasting room is nicely appointed and has such a warm feeling when you walk through the doors. Typically the winery doggie is there to great you as he sits on the chair or couch. He was actually not there when I ventured there this week. I have tried both of the cabs and simply love the 2009 Sonoma Valley Montecillo Cabernet Sauvignon and Keating only produces 220 cases of this wine. It is rich in dark berry flavor particularly blackberries and blueberries with a perfect addition of cedar and smoke. It would be perfect to age for the next five years but if you are like me and can’t wait, you can decant and let breath for an hour prior to enjoying.

If you are heading to Sonoma, please add Keating to your list or simply have a bottle or two shipped to your house – I promise if you love a great Cabernet, you will love this one.

Bacon, Smoked Mozzarella and Blueberry Jam Crostini

Makes 12

Baguette, cut into 12 – ¼ inch slices

4 Slices Bacon, cooked until crisp and broken into thirds for each Crostini

Blueberry Jam

Smoked Mozzarella Cheese (or plain mozzarella)

Flat leaf parsley, garnish

On a cookie sheet, lay the sliced baguette slices and top with a slice of the smoked mozzarella cheese. Bake in a 350 degree oven for 10 to 12 minutes or until just melted. If you prefer a bit more golden, leave in longer. Remove from the oven and top each one with a teaspoon of handmade or store bought blueberry jam. Next add a 1/3 of a slice of the crisp bacon and sprinkle with thinly sliced flat leaf parsley. Enjoy!

Classic Sangria + Wine Fridge Review + Wine Storage Tips

Recently I have been enthused by Spanish food and wine.  The idea of Tapas and Pintxos along with sipping some fragrant Sangria is quite inspiring. Perhaps I feel as though I am being transported to Spainor better yet, I think I need to add to my bucket list.  In the meantime, I can create the food and sip on handmade Sangria.  I have a classic Sangria recipe to share with all of you today along with some wine storage tips but first I wanted to share a product review that Staples asked if I would do.

About a month ago the wonderful folks at Staples reached out to me to inquire if I would be interested in reviewing one of their unique products.  As I continued to read the email, I realized that due to my love of wine, the inquiry was for a small wine refrigerator.  Now my eyes lit up like the new lights on the Bay Bridge.  It was an instant YES!

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Staples is the world’s largest office products company and second largest Internet retailer.  They have been in business for 26 years and operate throughout North and South America, Europe, Asia, Australia and New Zealand with headquarters in Boston.  They are well known for the easy button and the slogan – “That was easy”.  I think of office supplies when I think Staples, but after reviewing their website and being asked to review a small wine refrigerator, they offer so much more along with outstanding customer service.

Let’s get to this Haier 16-Bottle Wine Cellar with Electronic Controls.  Let me just say that there was some kismet going on.  Hubby and I were actually in the market for a small wine fridge and when the folks at Staples reached out, it was serendipity.  After unpacking the wine fridge, I was impressed how sleek and professional it looked.  The electronic displays were easy to read and adjust along with the right hand button that turned the interior light on and off.  The door closed with ease and sealed well which gives security that your collectible wines will maintain a steady temperature.

Product highlights:

• Stores up to 16 bottles either red or white
• Adjustable Electronic Temperature Control with LED Display
• 20.125”H x 17.125”W x 18.875”D, 32.6 lbs.
• Thermoelectric cooling system provides a vibration-free environment
• Automatic settings for reds and whites
• Double pane insulated glass door and closes automatically
• 3 full-width chrome storage racks
• 1-year limited parts and labor warranty
• Mirrored door makes it attractive to leave out for guests

Hubby and I enjoy wine.  We built a wine cellar in our house that stores a good number of bottles.  We have yet to put in a temperature control unit within the cellar, since where it is situated, it stays relatively cool.  However, with the delicate nature of white wines, we had been contemplating purchasing a wine refrigerator to extend the life of our white wines.  Again – what timing on Staples part. 

Overall, we are enjoying the wine fridge.  We have transferred our whites to the refrigerator and they have stayed cool, a consistent 54 degrees.  The only negative that I see with this particular unit is that with larger wine bottles or uncommon shaped bottles, it is challenging to fit all the same direction.  We had to alternate how we laid the bottles.  For the most part, this should not be an issue unless you have the wide bottom bottles versus the standard size.

We placed the wine cellar in a large built in cabinet that is on one side of our fireplace.  We have enjoyed the wine cellar from Staples so much that we are planning on getting a second one to accompany the one provided by Staples.  In conclusion, if you are looking for a great small counter or cabinet wine fridge, the Haier 16-Bottle Wine Cellar is an excellent choice.

Full disclosure: Staples.com provided me with these products for review. The thoughts and opinions expressed are strictly my own. Feel free to shop their entire line of mini refrigerators online.

A wine refrigerator is a great way to store your wine and wanted to also share a few storage tips with all of you:

I chilled a bottle of red wine in my new Haier wine cellar and it cooled it to a perfect 54 degrees.  With my enthusiasm for all things Spanish, I thought why not create a great Sangria recipe.  It is perfect for the warm summer evenings and enjoying either a red or white version with your friends and family.

Classic Sangria

1 Bottle (750 ml) dry red wine, such as Rioja or Cabernet Sauvignon

½ Cup Brandy

¼ Cup Simple Syrup

2 Lemons, sliced ¼ inch and seeds removed

1 Orange, sliced ¼ inch and seeds removed

2 Limes, sliced ¼ inch and seeds removed

6 to 8 Strawberries, hulls removed and cut in half

6 to 8 Cherries, seeds removed and cut in half

In a large pitcher add the wine, brandy and simple syrup and stir well.  Next add all of the fruit and stir gently.  Let sit for a couple hours in the refrigerator to let the flavors combine.  Serve in pretty glasses with several ice cubes.

Note: To make the simple syrup, add to a sauce pan ¼ cup sugar and ¼ cup water.  Let heat on medium and stir until all the sugar is dissolved.  Let cook for 3 to 4 minutes and then cool.

Grilled Romaine Salad with Smoky Barbecue Vinaigrette + Weekly Inspirations

The last few days have definitely had summer reveal itself here in the Bay Area.  Personally I love it!  Each day this weekend we enjoyed our backyard with wine, food and friends.  Summer means salads too.  Recently I made what I deem the “Perfect Summer Salad”.  It is a Grilled Romaine Salad with Smoky Barbecue Vinaigrette.  Found the dressing recipe in the June issue of Food and Wine Magazine and created the rest of this divine salad.

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Simple Recipe:

Grilled Romaine Salad with Smoky Barbecue Vinaigrette

Salad 

2 large heads of Romaine, cut in half lengthwise

1 Large Onion, peeled and sliced into ¼ slices

½ Cup Roasted Red Bell Pepper, sliced thin

1 Cup Cherry Tomatoes cut in half

Heat an indoor or outdoor grill.  In the mean time, brush the heads of romaine lightly with olive oil and season with salt and pepper.  Lay on the grill and let cook for 1 to 2 minutes until char marks show.  Remove and let cool.

Brush each onion slice with olive oil and lay onto the grill to cook until softened and char marks show.  Remove from grill and let sit when warm in a bowl with tin foil covering it until ready to use.  This will continue the cooking and soften the onions.

Croutons

Baguette, cut into 24 one inch cubes

¼ Cup Olive Oil

2 teaspoons Sweet Paprika

Mix olive oil and paprika together in a medium bowl.  Lightly cover each cube of bread.  Place onto a large cookie sheet spaced an inch apart.  Bake in a 350 degree oven for 10 to 15 minutes or until crunchy and golden brown.  Remove to cool.  Set aside until ready to assemble salad.

Smoky Barbecue Vinaigrette

¼ Cup Smoky Barbecue Sauce (I used Stubb's)

¼ Cup Extra Virgin Olive Oil

2 Tablespoons Fresh Lemon Juice

1 Tablespoon Honey

Place all ingredients into a jar and shake well.  Set aside until ready to use.

Salad Assembly:

On four plates, lay one of the grilled romaine heads in the middle.  Sprinkle the grilled onions and cherry tomatoes around.  Toss a few of the roasted red bell peppers. (I used the ones from the jar from Trader Joe's) Drizzle the dressing and adorn with 6 of the croutons on each plate.  Serves 4.

Weekly Inspirations

Decadence:

Antica Farmacista Prosecco Room Spray

While shopping at Gump's yesterday, I came across the most decadent and divine room freshener I have smelled in a long time.  The scent was Prosecco by Antica Farmacista and was a must have! 

Book Club:

And the Mountains Echoed

I am excited about my book club’s selection this month – And the Mountains Echoed by Khaled Hosseini who is the #1 New York Times–bestselling author of The Kite Runner and A Thousand Splendid Suns.  What book are you reading right now?

Restaurant:

Café de la Presse

After our restaurant club yesterday, at another lovely French restaurant in San Francisco, we met friends at Café de la Presse.  It is a San Francisco landmark since 1992 and a popular gathering destination for high-quality French bistro dishes, conversation and style.  I still can’t stop thinking about the Poulet Roti -Roasted “All Natural” Chicken French Fries, Watercress Salad, Garlic au Jus.  If you have not had the pleasure of dining here, it is a do not miss destination!

Food Blogger Spotlight:

Gina from SPCookieQueen

I have been a fan of Gina’s blog, SPCookieQueen for a number of years and the bonus is that she lives only about an hour away.  Gina’s blog is full of wonderful handmade cookies and jams plus other mouthwatering delights.  She has a great whit with her writing style and is a true pleasure to hang around with plus she is one heck of a baker and jam maker.  Oh not to mention, she is a whiz at making handmade macaroons.  I have been encouraging her to open a bakery, so her talents can be enjoyed by many.  Perhaps one day she will and I will be waiting in line on her inaugural opening day.  Smile.

Table Décor:

Toast to the Sea

This is one of the most beautiful tables and parties I have seen in a while.  I also learned this week from someone in the business of high end party furniture rentals, that those fun clear chairs are called – “Ghost Chairs”. 

Summertime:

Popsicles

All over Pinterest are fun flavored popsicles and I am so inspired to run down to Williams Sonoma or Sur la Table to pick up some Popsicle molds and make a batch now.  This adult variety was intriguing – Bloody Mary Popsicles!

Forget the calories:

Crullers

I am not a huge fan of donuts like my hubby is.  In fact hubby has a complete adoration for those large apple fritters among the other donut varieties.  I on the other hand am fascinated by the light and airy texture and taste of the cruller.  Always wanted to learn to make them and NOW I can from here.

Stunning Restaurant:

Grace

Our Chicago trip is approaching and I am researching what fabulous restaurants we want to book.  One keeps popping up in my research, Grace and just might have to hit the RSVP button on Open Table.  It is ever inspiring with the option to have 8 or 12 courses – you heard me right – 12 courses.  Albeit small portions, that is mind blowing - should I book it?