Rose

We recommended serving Rosé wine Caesar salads, grilled seafood, spicy Thai food, and savory barbeque of all types.

Recipes

French-Picnic Brie, Tomato and Watercress

Ingredients:

• 1 Thin baguette, quartered, with each quarter then sliced horizontally
• 1/2 lb. Brie cheese, sliced 1/4 inch thick
• 2 t Olive oil
• 2 Roma tomatoes cut 1/4 inch thick
• 1/2 t Marjoram, minced
• 1 c Watercress
• Dijon mustard

Method:

Preheat oven to 350 degrees. Arrange the sliced baguettes on a large baking sheet so they are open faced, then on one side of each sandwich place equal amounts of brie cheese. Set aside. In a large skillet heat the olive oil over medium-high heat, add the tomatoes and cook for two minutes, sprinkle with marjoram, turn the tomatoes over and cook the tomatoes for one more minute. Remove from heat. Place the baguettes in the oven for 6 minutes. Remove from oven and divide tomato and watercress equally between the heated baguettes. Serve with mustard.

Butter Lettuce, Figs, and Roquefort Salad

Ingredients:

For the vinaigrette:

• 6T Balsamic vinegar
• 1/3 c Extra-virgin olive oil
• 1/2 t Ground black pepper
• 1/4 t Sugar
• Pinch of salt

For the salad:

• 1 Head butter lettuce, washed, drained, and torn into bite-size pieces
• 12 Fresh figs, quartered
• 1/2 c Crumbled Roquefort or French Fourme D'Ambert Blue cheese, at room temperature

Method:

In a medium bowl, whisk vinegar with pepper, sugar, and salt. Gradually add oil, whisking continuously until vinaigrette has emulsified. Divide lettuce and figs evenly among four plates. Top with crumbled cheese. Drizzle with vinaigrette.- Serves 4.

Roasted Salmon with Béchamel (bay-shah-mel) Sauce

Ingredients:

For the sauce:

• 2 1/2 c Whole milk
• 1/2 Small onion, quartered
• 2 Bay leaves
• Pinch of nutmeg
• 3 T Butter
• 2 T Flour
• 3 T Parsley
• Salt and pepper to taste

For the salmon:

• 1-2 lb. Salmon fillet
• 2T Olive oil
• Salt and pepper
• 4 Lemon wedges

Method:

For the sauce:
In a medium saucepan, over medium heat, bring milk, onion, bay leaves and nutmeg to a simmer for two minutes. Remove from heat and let stand for 15 minutes. Strain milk into a bowl then discard onion and bay leaves. In another clean medium saucepan, over medium-high heat, stir butter and flour until it sizzles for one minute. Add strained milk. Lower heat to medium low. Simmer sauce, stirring constantly, for 20 minutes, then add parsley and simmer one more minute. Season with salt and pepper to taste.

For the salmon:
Preheat oven to 475 degrees. Coat both sides of salmon with olive oil, then place skin-side down in shallow glass baking dish. Sprinkle with desired amount of salt and pepper. Roast in oven for 15 minutes. Remove from oven and let stand for 5 minutes then divide into four portions. Remove skin and place each portion on a separate plate. Top salmon with desired amount of sauce. Garnish with lemon wedges.- Serves 4.