Drink of the Month
Frozen Peach Slush
August is HERE - enjoy it!
INGREDIENTS:
- 1 (750 ml) bottle Stella Rosa Peach wine
- 2 cups fresh Arkansas peaches (unsweetened frozen peaches may be substituted)
- ¼ cup Arkansas honey (adjust to taste)
INSTRUCTIONS
Place all of the ingredients in a large blender
In a blender, add peaches, honey and a cup of the wine. Blend until smooth and add the remainder of the wine, blending until well incorporated. Making sure the mixture does not settle, transfer to ice cube trays and quickly place them in the freezer. Freeze solid.
SERVE
Remove the desired amount of cubes from the freezer and add them to a blender with about a quarter cup of ice cold Stella Rosa peach wine. Blend until desired consistency is reached. Pour into a chilled wine glass and garnish with a peach wedge, or any available fresh fruit.
Appetizer of the Month
Grissini (Italian Breadsticks) with Three Toppings
Ingredients
- 3 cups all-purpose flour, spooned and leveled, plus more for work surface
- 2 tsp. instant yeast
- 2 tsp. sugar
- 1 1/2 tsp. kosher salt
- 1 1/4 cups warm water
- 4 Tbsp. olive oil, divided
- Three-Way Toppings: 1/4 cup sesame seeds; 2 tablespoons chopped fresh rosemary with 1 teaspoon red pepper flakes; or 1 ounce Parmesan, grated (about 1/3 cup) with 1 teaspoon freshly ground black pepper
Directions
- Step 1 Whisk together flour, yeast, sugar, and salt in a bowl. Add water and 2 tablespoons oil. Stir until a dough forms. Cover and let rise at room temperature 20 minutes.
- Step 2 Line a rimmed baking sheet with parchment paper. Divide dough in half. On a lightly floured work surface, roll each half to a 9- by 13-inch rectangle. Brush with remaining oil and sprinkle with desired toppings, dividing evenly. Cut into 3/8-inch strips. Twist strips and transfer to prepared baking sheets. Cover with a kitchen towel and let rise at room temperature 1 hour.
- Step 3 Preheat oven to 425°F. Bake, in batches, until golden brown, 12 to 14 minutes. Transfer to a wire rack and cool completely.
Meal of the Month
Chicken Breasts in Caper Cream Sauce
Classy and EASY!
- 4 boneless, skinless chicken breasts
- 1 teaspoon lemon pepper
- 1 teaspoon salt
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 3 tablespoons unsalted butter
- ½ cup whipping cream
- 2 tablespoons capers, drained and rinsed
Let's Make It!
- Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
- Melt butter in a large skillet over medium heat. Add breasts and increase heat to medium-high; flip frequently, until brown, about 5 minutes. Reduce heat to medium; cook until cooked through, 5 to 7 minutes. Transfer breasts to a warm serving platter; cover with foil.
- Increase heat to high. Whisk whipping cream into skillet, whisking continuously, until reduced to sauce consistency, about 3 minutes. Off heat, stir in capers; pour over breasts and serve.