Columbia Crest winery has found a home in the Horse Heaven Hills of Washington for more than two decades. This region and winery combine to make some of Washington’s and maybe the world’s most affordable and best “every day” drinking wines. The soil deposits from the Missoula Floods during the Ice Age and the current climate help create a terroir there ideal for wine grapes like Cabernet, Merlot, Chardonnay & Riesling just to name a few. Continue reading “March Food and Wine Pairings”
One of my all-time favorite Kerrygold cheeses is Kerrygold Dubliner. This cheese boasts the brand’s grass-fed goodness with a nutty and naturally sweet flavor that has captivated cheese-lovers everywhere.
Unlike any other brand on the market, Kerrygold is made from the milk of grass-fed cows that graze on Ireland’s lush, green pastures for up to 300 days a year. The traditional practices upheld by generations of Irish dairy farmers ultimately yield a product that has a golden color and creamy flavor that is unparalleled in the category. It’s the way butter and cheese should always look and taste; the way nature intended.
Dubliner is complex. Worldly. Somewhat sweet, somewhat nutty. All of these words just as easily describe our Dubliner Cheese as they do the city of Dublin, Ireland itself. So it isn’t hard to see where we drew our inspiration for this decidedly Irish cheese.
Dubliner is a robust aged cow’s milk cheese with a bit of a hard texture similar to a Cheddar. In one bite, you can taste the diversity of flavors – from nutty to sharp to sweet – that can only come from a natural cheese made from the milk of grass-fed cows. What might seem ambiguous is actually a well-balanced mix of cheese cultures and naturally occurring amino acids. This diversity pays off in its ability to be served alongside a full-bodied wine like Cabernet, a freshly pulled pint of Guinness, simply melted between a few slices of crusty brown bread or in this delicious recipe below.
Kerrygold Dubliner Stuffed Chicken
- 8 Oz. Kerrygold Dubliner Cheese
- 4 Boneless, Skinless Chicken Breasts
- 4 Oz. Fresh Bread Crumbs
- 1 Oz. Pack Fresh Mediterranean Herbs, finely chopped
- 2 Medium Eggs, Beaten
- ½ tsp. Salt
- Preheat the oven to 400° F.
- Grate 3½ Oz. Kerrygold Dubliner Cheese and cut the remainder into thin slices. Cut a pocket in each chicken breast and insert the slices of cheese.
- In a bowl, mix together the bread crumbs, herbs and grated Dubliner Cheese. Place the beaten eggs in a shallow dish and dip the chicken breasts into it, until evenly coated, then press firmly into the crumb mixture.
- Place on a buttered baking sheet and bake for 35 – 40 minutes or until cooked through.
Coborn’s, Inc. Director of Deli
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My parents have celebrated the holidays with many cultural traditions, often revolving around foods and drinks. Because they spent the first three years of their marriage living in Germany, many of the traditions my folks hold most dear tie back into their newlywed days. One of our favorites as a family is the Feuerzangenbowle.
Feuerzangenbowle is a traditional German mulled wine drink that features warm, spiced wine that is sweetened with a rum-soaked flaming sugar cone. It’s often served during Christmas or New Year’s celebrations and is a beautiful presentation at a dimly lit evening party. The German name Feuerzangenbowle translates to “fire-tongs punch.” Some people ask if this is gluehwein, which is the German name for the mulled wine, only it’s without the flaming sugar cone.
We begin by making a sugar cone a few days ahead of time, giving it some time to dry out and set up. Then we heat the wine mixture (being careful not to boil it), place a metal grate over the pot, place a sugar cone atop the grate, and spoon some Bacardi 151 over the top of the cone. We then light the cone on fire and enjoy the beautiful flames that dance in tall blue swirls above the punch. As the sugar begins to carmelize and drip into the wine, it makes smooth sizzling noises. When the flames die down, if there is any sugar left, we simply spoon more rum over the sugar cone until all the sugar has melted and mixed with the wine. The sweet mulled wine punch is then stirred and served in mugs.
- 1 Cup Fine Cane Sugar
- 1 tsp. Water
- ½ Cup Bacardi 151
- Mix water and sugar well with a fork.
- Scoop a third of the mixture into a tall beer glass or other cone-shaped form and press it firmly (I use the back of a melon baller).
- With fork, rough up the top ¼” of the pressed sugar.
- Scoop, press, and rough the top twice more until all the sugar is in the mold.
- Once it is firmly packed, flip the mold over and tap a few times to pop the cone out.
- Once it falls, remove the mold.
- Set aside for a day or more.
- The cone will be about 6 inches tall or so.
- Hold on to that Bacardi until you’re ready to make the mulled wine.
- 2 Bottles Red Wine
- 2 Cups Orange Juice
- 1 Orange, sliced into four thick slices
- 50 Cloves (or so)
- 4-5 Cinnamon Sticks
- Combine the wine and juice in a pot and simmer over low heat.
- Poke the cloves into the white part of the orange slices on both the top and bottom side.
- Add the orange slices and cinnamon sticks to the wine.
- After mulled wine is hot (not boiling), remove the pot from the stove and place it on a trivet in an open area.
- Atop the pot, balance a metal “stand” for setting the sugar cone onto (metal cooling rack works, so does a pair of metal shish kebab skewers).
- Carefully place the sugar cone onto the stand.
- With a ladle, slowly pour the Bacardi 151 over the sugar cone until it is fully covered.
- Then light the cone and enjoy the blue flames that dance from the cone.
- As the sugar and rum melt, they caramelize and drip into the wine, adding to the already amazing mulled wine flavor.
You don’t have to save this treat only for the holidays. Any time we have wine-drinking friends over for dinner during the winter months, we make a pot of Feuerzangenbowle. It has a charming, relaxing effect that everyone enjoys.
Coborn’s, Inc. Communications Manager
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Great stories often accompany wine brands and labels but only great wine will get me or anyone to have a second glass. Charles Smith wines present the perfect marriage of story and quality. In his youth Charles craved world travel and at his first opportunity he left California for Denmark. For the next nine years he managed rock and concert tours throughout Europe where he developed a passion for wine. Eventually he returned to the United States where he operated a wine shop near Seattle. After a chance encounter with a winemaker while in Walla Walla he was convinced to make wine of his own. In 2001 Charles released 330 cases of K Syrah, which was the beginning of this self-taught winemaker’s career in producing wine.
His K Vintners wines are excellent wines and are still available in limited quantities today. However, in 2006 Charles was struck with the idea that the great majority of wine consumers drinks wine for today and has no intention of aging their wine. He launched Charles Smith wines at this point with the idea of making wines true to their variety of grape, and ready to drink without delay. Today he makes five Charles Smith wines that are readily available: Chateau Smith Cabernet Sauvignon, Eve Chardonnay, The Velvet Devil Merlot, Boom Boom! Syrah and Kung Fu Girl Riesling. Speaking of stories, each of these wines’ names undoubtedly comes with their own tales; may I suggest grabbing a bottle and a glass and starting your own story?
Until next time – Cheers!
Coborn’s Liquor Division Assistant Manager
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