CHEF MARK'S SWEET POTATO PIE WITH MCBRIDE SISTERS COLLECTION SPARKLING BRUT ROSÉ

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CHEF MARK'S SWEET POTATO PIE WITH MCBRIDE SISTERS COLLECTION SPARKLING BRUT ROSÉ

Serves: 6-8

Total Cook: 2 hours 20 mins

 

Ingredients:

1 lb cooked sweet potatoes

½ cup butter, softened

½ cup white sugar

½ cup brown sugar

½ cup heavy cream

2 eggs

1 teaspoon ground cinnamon

½ teaspoon nutmeg

1 teaspoon vanilla extract

1 (9 inch) pie crust

 

Directions:

1.     Preheat oven to 350 degrees.

2.     Boil sweet potato in whole skin for 40-50 or until done or bake in the oven. Run cold water over the sweet potato, and remove the skin.

3.     Break apart sweet potato in a bowl. Add butter, sugars, cream, eggs, nutmeg, cinnamon, and vanilla. Beat on medium speed until smooth (be careful not to over mix). Pour filling into unbaked pie crust.

4.     Bake for 55-60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a soufflé, and then will sink down as it cools.

5.     Let rest for 20-30 minutes and serve.

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 ROASTED FALL SAGE & THYME VEGETABLES WITH MCBRIDE SISTERS COLLECTION CHARDONNAY

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ROASTED FALL SAGE & THYME VEGETABLES WITH MCBRIDE SISTERS COLLECTION CHARDONNAY

Servers: 4

Total Time:  40 mins

 

Ingredients:

1 large red onion (peeled and diced into large chucks)

3 large carrots (peeled and chopped)

15 Brussel sprouts trimmed and halved

1 large butternut squash (peeled, seeded and chopped)

¼ cup olive oil

1 tablespoon chopped thyme

1 tablespoon chopped sage

2 teaspoons garlic powder

1 teaspoon kosher salt

 

Directions:

1.     Preheat oven to 400 degrees

2.     Toss all ingredients in a large bowl ensuring even coat of oil and herbs

3.     Pour vegetable medley on to a sheet pan with parchment paper

4.     Bake in oven for 30-40 minutes (or until vegetables are tender and brown)

5.     Let stand for 5 mins and server

 

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MCBRIDE SISTERS FAMILY CHOCOLATE & JALAPENO SHORT RIB WITH MCBRIDE SISTERS RED BLEND

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MCBRIDE SISTERS FAMILY CHOCOLATE & JALAPENO SHORT RIB WITH MCBRIDE SISTERS RED BLEND

Serves 6

Total Time: 3 hr. 30 min

 

Ingredients

 3 1/2 pounds boneless short ribs

2 1/2 tsp. salt

2 tsp. black pepper

2 tsp. canola oil

1/2 yellow onion diced

1 carrot diced

1 celery stalk diced

1 tsp. chopped garlic

1/2 jalapeno pepper, minced

3 tsp. tomato paste

3 tsp. ketchup

1 1/2 tbsp. smoked paprika

1 tsp. ground cumin

2 1/2 tsp. kosher salt

1/2 tsp. ground pepper

1 cup McBride Sisters Red Blend

2 cups beef stock

6 dried mixed chilies (Chipotle, arbol, ancho)

1 disc Abuelita Mexican Hot Chocolate chopped

2 tbsp. apple cider vinegar

 

Directions

1.      Preheat a Le Creuset Grill Pan over medium heat; brush lightly with canola oil. Pat the short ribs dry and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Grill short Ribs in batches on all sides until grill marks appear, remove from grill and repeat with remaining short ribs.

2.      Preheat oven to 300 F

3.      Heat olive oil in the Le Creuset Braiser over medium heat; add the onion, carrot, and celery to skillet. Sauté until they achieve color. Stir in garlic and jalapeño, cooking for one minute, and then add tomato paste and ketchup. Cook and stir until the pasts starts to darken, scraping the bottom of the braised to prevent burning. Stir in Paprika and Cumin, thyme, salt, and pepper. Continue to cook and stir to toast spices. Deglaze with McBride Sisters Red Blend wine and scrape any brown bits off the bottom of the pan; allow wine to reduce by half. Add dried chilies and beef stock and heat mixture to a rolling simmer; add chocolate and stir to melt.

4.      Place short ribs into braiser, cover with lid and place in oven for 30 hours. The ribs should be very tender and almost fall off the bone. Carefully remove ribs to a serving platter and keep warm.

Remove whole Chile pieces from sauce and skim fat from the surface. Stir in 2 tbsp. apple cider vinegar. If the sauce is too thin, mix 1/2 tbsp. flour 1tbsp. water together to form a slurry and whisk into sauce. Bring sauce to a boil and serve over ribs.  

 

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BRIE ON A CROSTINI WITH PROSCIUTTO CRANBERRY & BALSAMIC GLAZE WITH MCBRIDE SISTERS COLLECTION SAUVIGNON BLANC

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BRIE ON A CROSTINI WITH PROSCIUTTO CRANBERRY & BALSAMIC GLAZE WITH MCBRIDE SISTERS COLLECTION SAUVIGNON BLANC

Serves: 24

Total Cook Time: 25 min

 

Ingredients:

1 Cup Granulated Sugar

¾ Cup Water

2 Teaspoon orange zest

1 Teaspoon finely chopped rosemary

¼ teaspoon Himalayan pink sea salt

12 oz (3 cups) fresh cranberries

1 loaf French bread cut into ½-inch slices

3 Tablespoons olive oil

8 oz Brie (sliced thin)  

Balsamic glaze for Drizzle

 

Directions:

1.     Preheat oven to 350 degrees.

2.     Cranberry Sauce: Bring sugar, water, orange zest, rosemary and salt to a boil in a large frying pan over high heat. Stir frequently until sugar dissolves.

3.     Add cranberries to pan and return to boil. Reduce heat to low and simmer until thick sauce forms and most of the berries have popped open (about 7-10 minutes).  You want the jam to be thick to ensure it doesn’t slide off crostini.

4.     Remove sauce from heat and allow to cool completely before serving. (NOTE: Sauce can be prepared in advance stores up to a week. Let rest at room temperature for 30 mins to hour before use)

5.     Drizzle pre-sliced French bread with olive oil and place single layer on a baking sheet for 5-7 minutes.

Remove from oven and immediately add a slice of brie, top with 1 tablespoon of cranberry sauce and drizzle balsamic gla

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Brut Rosé Strawberry Granita 

McBride Strawberry Granita 2.jpg

The crisp and fruity flavors of McBride Sisters Brut Rosé Strawberry Granita shine bright in this light, packed full of flavor, snowy frozen dessert!

Strawberry Ros Granita

Ingredients:

  • 1/2 cup sugar
  • ½ cup chopped strawberries
  • 1 bottle (750 ml) McBride Sisters Rosé Champagne
  • 1 tablespoon fresh lime juice

Directions:

In a small saucepan, bring 1 1/2 cups water, strawberries and the sugar to a boil. Pour mixture into blender and puree for 30 seconds to a minute and place in a 9- by 13-in. freezer-proof baking dish, stir in McBride Sisters Brut Rosé and lime juice, cover with plastic wrap, and freeze for 2 hours. Stir mixture, breaking up any chunks, re-cover, and freeze at least 3 hours and up to 2 days. When ready to serve, scrape mixture with a fork (using the back of the fork to smooth any chunks) to create soft mounds of icy "snow." Serve immediately with fresh fruit or with extra Rosé.  Cheers!

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White Wine Sangria With McBride Sisters collection Sauvignon Blanc

White_Wine_Sangria_McBride_SIsters

 INGREDIENTS

  • 1 cup of a cup vodka 
  • 4 cups peach juice or fruit punch  
  • 1 bottle of McBride Sisters Collection Sauvignon Blanc
  • 2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • 1/2 cup diced pineapples
  • 2 lemons (cut into slices)
  • 1 lime (cut into slices)
  • ½ cup blueberries
  • 1/4 cup watermelon balls or chunks
  • 1/2 cup granny smith apples cubed
  • ½ of a cup halved strawberries (about 15 small strawberries)
  • ½ to 1 cup sparkling water
  • 2 cups of ice 

INSTRUCTIONS

  1. In a large punch bowl or pitcher stir together vodka and white wine and all the fruit and give it a quick stir.
  2. Leave in refrigerator overnight for the flavor of the fruit to mix together with the alcohol.
  3. When ready to serve, add sparkling water, top off with ice cubes to keep chilled.
  4. If you are planning on serving it straight away, skip placing the bowl in the fridge and add sparkling water and ice cubes. Serve!

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How to Make BBQ Wings With A Jerk Red Wine Sauce

McBride Sisters Red Blend Wine

Don't EVER say The McBride Sisters ain't got your back! We've worked with Chef Mark Phillips for your wine & food pairing for the 4th of July. And if you really want to show out, we suggest you try this Red Wine BBQ Jerk Wing recipe. TRUST .... you will have fans for life, and of course it pairs perfectly with our Red Blend. As we always say, a little Red Blend for the cooking and the rest for your glass! 

Cheers and Happy 4th of July! 

Red Wine BBQ Jerk Wings

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil, plus more for brushing 
  • 2 garlic cloves, minced
  • 1 cup ketchup
  • 1 cup McBride Sisters Collection Red Blend 
  • 2 tablespoons packed dark brown sugar 
  • 2 tablespoon graces Jerk paste 
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce 
  • 1 tablespoon lime juice  
  • Kosher salt
  • Pepper
  • 1-2 lbs chicken wings 

HOW TO MAKE THIS RECIPE

  • Turn gas grill on charcoal to reach 350 degrees. Coat clean chicken with 1 tablespoon of Jerk paste and set aside. In a medium saucepan, heat the 2 tablespoons of olive oil. Add the garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the ketchup, wine, sugar, 1 table spoon jerk, lime juice, Worcestershire and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper.
  • Preheat the oven to 425°. Place chicken on preheated grill about 5-7 mins on each side. Remove from grill and line a large rimmed baking sheet with foil and put a baking rack. Brush the chicken with some of the sauce and roast for 20 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the thickest piece registers 165°. Transfer to a platter and serve.

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Shrimp Scampi and Chardonnay Food Pairing

McBride Sisters Chardonnay

It's Wine Wednesday! Who's thirsty and hungry? Chef Mark Phillips has put something special together for these hot summer days and nights and used our McBride Sisters Chardonnay in this Shrimp Scampi recipe. Pour a little wine in the dish for the cooking and a lot of wine in your glass for you! Cheers, recipe and details below. 

INGREDIENTS:

  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 1/2 cups McBride Sister Chardonnay 
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon fresh basil
  • 1/4 teaspoon dried Italian seasoning 
  • 1/4 teaspoon dried thyme
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup chopped asparagus
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 cup freshly grated Parmesan
  • Dash of chili flakes (optional) 

DIRECTIONS:

  • Season shrimp with salt and pepper, to taste.
  • Heat olive oil in a large skillet over medium high heat. Add shrimp and asparagus; cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  • Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in white wine and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 4-5 minutes. Stir in basil, Italian seasoning, and thyme.
  • Stir in butter, 2 tablespoons at a time, until melted and smooth.
  • Sir in shrimp, asparagus, chili flakes and parsley; season with salt and pepper, to taste.
  • Serve immediately, garnished with Parmesan, if desired.

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Rustic Peach Tart (with a McBride Rosé Simple glaze)

McBride Sisters Sparkling Rosé

Who is ready for Summer? Yes, us too! Trust ... we're looking forward to a glass of sparkling Rosé in our hands and all the delish summer foods we love in our bellies.

Enter, Chef Mark Phillips who has dreamed up this beautiful peach tart (above), using our Sparkling Brut Rosé in the simple glaze syrup. All we can say is YUMMY! Recipe and directions below. 

Ingredients

Crust

1 packet of pie crust (I used Pillsbury: thawed) 

Filling

1/2 lbs peaches, skin-on, pitted and cut into ½" slices

2 Tbsp sugar

2 Tbsp dark brown sugar 

1/4 tsp vanilla extract

1 Tbsp lemon juice

2 Tbsp cornstarch

1 pinch salt

2 Tbsp unsalted butter, cut into small pieces

1 egg, well beaten (for egg wash)

1 tsp water

Glaze

3 Tbsp sugar

1 Tbsp water (Hot water)

3 Tbsp McBride Sisters Collection Brut Ros

DIRECTIONS

  1. Unwrap pie dough and let rest at room temperature for 7-10 mins and then unroll onto a floured surface. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. To make the filling, toss the sliced peaches, sugar, lemon juice, cornstarch and salt in a large bowl until the cornstarch is completely dissolved. Spoon the filling into the center of the crust, leaving a 2" border all the way around. Fold the crust over the filling then brush some egg wash (beaten egg and water) under any dough that overlaps—it’ll help the folds stick to one another. Dot the top of the filling with butter then brush the entire surface of the crust with the remaining egg wash.
  3. Bake 15 minutes then rotate the pan and bake an additional 15-20 minutes. When the crust is golden brown and the center is piping hot and bubbly, remove the tart from the oven.
  4. Stir sugar, hot water and rose once dissolved together to create a glaze then brush over the filling (you do not have to use all the glaze). Allow the tart to cool just long enough for the filling to set. Cut into wedges and serve warm.

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Father's Day BBQ & Red Blend Wine Pairing

BBQ_McBrideSisters_RedBlend_wine

Chef Mark Phillips has you covered this Father's Day! He has paired our Central Coast Red Blend with a flank steak and mash potato combo, and let us tell you, this ain't your regular steak and mash! Use coupon code THANKSDAD to get 25% off of your purchase from our website to pair perfectly with Grilled Flank Steak with Rosemary Chimichuri Sauce and Florentine Mash Potatoes. 

Recipe and details below - Cheers!   

Florentine Mash Potatoes

Ingredients

1 1/2 pounds red potatoes (about 8 small), quartered, skin left on

1 1/2 teaspoons kosher salt, divided

1/4 teaspoon fresh ground black pepper

2 tablespoons chopped garlic

1/2 cup heavy whipping cream

1/2 cup grated Parmesan cheese

1/4 cup unsalted butter, cut into pieces

1 cup chopped cooked spinach

Directions

  1. Place potatoes in a large pot Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes .When potatoes pierce easily with a paring knife, remove from heat and drain.
  2. Place pot back on stove on medium heat. Add butter, garlic and spinach. Saute for 3-4 mins the add the remaining 1/2 teaspoon kosher salt, pepper, and heavy cream.
  3. Add potatoes to the pot ( or transfer to a bowl) with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps, but we usually don't mind that). Serve.

Grilled Flank Steak with Rosemary Chimichuri Sauce

 Ingredients
FOR THE MARINADE

  • 1 large flank steak
  • ¾ cup Worcestershire sauce
  • ¼ cup lime juice 
  • 4-5 cloves of chopped garlic 
  • 1 Tbsp of grated ginger
  • 2 Tbsp brown sugar 
  • 1 tea chili flakes 
  • 1 tea black pepper 
  • 1/2 tea kosher salt

    FOR THE CHIMICHURI SAUCE
  •  
  • 1 large bunch cilantro
  • ½ bunch parsley
  • 1/4 cup chopped fresh rosemary
  • 3 garlic cloves
  • juice of 2 limes
  • 1 tsp cider vinegar 
  • ¼ tsp cayenne pepper
  • 1 tsp salt
  • ½ cup olive oil

INSTRUCTIONS

For the Marinade and Grilling:

  1. Whisk all of the ingredients together and pour into a large ziploc bag.
  2. Add skirt steak to Ziploc bag with marinade and allow to marinade overnight preferably.
  3. When ready to grill you can add additional sprinkles of salt and pepper. 
  4. Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.

For the Chimichurri:

  1. Add all of the ingredients to a heavy duty blender or food processor and blend until everything is chopped up and smooth then serve. Seriously that easy.

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MCBride Sisters Mother's Day Escape Wine Competition #MomsWineContest

McBride SIsters Mothers Day Contest

win a $1,500 staycation for your momma! 

Spoil your Mom this year for Mother's Day (or as Robin proclaims, Mother's Month!) by winning her a relaxing Staycation at the W Hotel that includes a winemakers dinner curated by the McBride Sisters and relaxing Spa treatment. Let your Mom stay, indulge, sip delicious wine and get pampered! 

ENTER TO WIN:

2 night stay at the w hotel In CITY of residence 

winemaker's dinner for 2 

60 minute massage for 2 

GROUND TRANSPORTATION TO AND FROM WINNER'S HOME

McBride Sisters Collection Wine
McBride Sisters Wine Collection

HOW TO PLAY:

1. For a 1 Time Entry. SHARE ONE OF the existing McBride Sisters collection BOTTLE SHOTS (above) FROM OUR facebook or instagram accounts TO YOUR OWN Facebook and or Instagram ACCOUNT and HASHTAG YOUR ENTRY WITH #MOMSWINECONTEST AND TAG THE MCBRIDE SISTERS.

2. FOR 5 valid ENTRIES. TAKE A PICTURE OF A MCBRIDE SISTERS COLLection bottle and post to your Intagram and or facebook account with Hashtag #momswinecontest and tag the McBride Sisters. Use our store locator to find a kroger, ralph's or Mariano's fresh market grocery store near you that carry our wines.  

4. Must be 21 years or older to enter.  

Competition Valid from 5/5/17 - 5/31/2017 

*No purchase necessary to enter this competition. By entering this sweepstakes, you are opting in to receive news, sales and updates via email from The McBride Sisters Collection.  

Terms & Conditions

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McBride Sisters Mother's Day Punch

McBride Sisters Mother's Day Punch

Because we can't get enough of celebrating the ladies we love, we've created a Mother's Day Punch to keep the party going! Check here for our store locator to find the nearest place to pick up a few bottles of McBride Sisters Brut Rosé for the perfect punch.  Cheers!

McBride Sisters Collection Mother’s Day Punch

Ingredients:

1 Bottle McBride Sisters Brut Rosé

1 Cup vodka

1 Cup cranberry juice

2 Cups frozen cranberries

1 Orange

Directions:

Pour chilled McBride Sisters Brut Rosé, vodka, cranberry juice into pitcher and stir

Throw in frozen cranberries (Kobe!)

Glass rim:

Put sugar in a bowl

Slice the orange, and rim the glass with the slices

Dip rim of glass in sugar and garnish with the orange slice

Cheers! – Robin and Andréa

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