Butterscotch Rum Bundt Cake with Cream Cheese Rum Glaze

With all the upcoming fall festivities and holidays, I think it’s time we satisfy our sweet tooth! There’s nothing better than a cool brisk night, the warmth of the oven and the smell of something sweet and delicious baking. I have this obsession with bundt cakes and adding rum to them. I have no idea where this comes from, maybe i have a little pirate in me “arrrrgh!”, wherever it comes from, I couldn’t just do a plain butterscotch bundt cake, I HAD to add a little rum to it! This is a great recipe to make sure you have an extra bottle of your favorite Schlossadler wine to sip while you bake and savor the flavors. With that being said, get your baking time bottle of wine, open it up, pour a glass, and let’s get to baking…yay!!!

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As I mentioned above, this recipe is really easy, however, your guests, and even you will be shocked at how delicious it is. We are literally going to throw all but two ingredients into a bowl, mix it up, add the remaining two ingredients and bake for just under an hour. While the cake is baking, this is when we get to sip on and enjoy any one your favorite Schlossadler wines. Then about ten minutes before it’s done, we’ll whip up the frosting..easy peasy. The only real helpful hint I can give you is to make sure you really flour the bundt pan…but really…Flour. The. Bundt. Pan! Otherwise, it will stick and it’s not fun trying to get that darn cake out of that darn bundt pan.

 

As we’ve learned I have a “thing” for cream cheese, so naturally I chose a cream cheese glaze with rum (duh) to drizzle over this cake, and it equates to a literal slice of heaven on earth. So by now, the house smells amazing, the cake has come out of the oven, we’ve whipped up the most delectable glaze, glazed our bundt cake… It is time to put this amazing creation out, open our Beerenauslese wine, and let this cake speak for itself. Happy Fall and Happy Holidays, from my kitchen to yours, cheers!

 

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Ingredients

  • 1 box of white cake
  • 1 ½ tsp vanilla
  • 1 c. butter
  • 1 package of butterscotch pudding (smaller box)
  • 6 tsp of white rum
  • 4 eggs
  • 1 c. of chopped pecans
  • 1 c. of butterscotch chips
  • Shredded sweetened coconut for garnish
  • 1 Bottle of OBE Beerenaulese 2014

Frosting

  • 1 4oz package of softened cream cheese
  • 1 stick of softened butter
  • 4 c. of powdered sugar
  • 2 tsp of vanilla
  • 2 tsp of white rum

Directions

  1. In a large mixing bowl, mix first 8 ingredients together. Stir in 1 cup of chopped pecans and the cup of butterscotch chips.
  2. Grease and flour well the but bundt pan. Pour mixture in, sip wine!
  3. Bake at 350℉ for 55 minutes. Cool 5 to 10 minutes before removing.
  4. While cake is baking (sip wine)  let cream cheese and butter soften. When there’s about 10 min left to bake mix all ingredients together and use spatula or spoon to drizzle over cake.
  5. Sprinkle with coconut, not pictured, but eaten that way.. It’s delicious! Then serve and toast to the good times!

Balsamic Rosemary Roasted Chicken and Veggies

Okay.. We’re going to take it down a notch and prepare a super easy peasy dinner that’s extremely versatile with so many of our Schlossadler Wines. If you don’t have a cast iron skillet (you should probably go get one lol) but otherwise, you can start in a skillet and transfer to a baking dish, no problem. stovetopI created this dish with items I had lying around in the kitchen that needed to be used, so this dish is the definition of versatility.. As you get to know me, my writing style and my cooking style you’ll learn my staples are: onions, garlic, balsamic vinegar, chicken and my Lodge cast iron skillet.. Well this dish combines them all! Which makes me one happy lady!

in-the-oven

 

Let’s start with the basics, look for things that need to be used and see what goes together. I had yams, carrots, chicken and rosemary that was starting to wilt. I thought to myself this is all yummy…what would make this delicious?! So, I kept looking, I had lemons and balsamic (I always have balsamic) and I opted for a rosemary balsamic glaze…mmmm. Can you smell the magnificent aroma yet?

 

I don’t really like messes, who does, so that is why I opted for the cast iron, one dish for the entire cooking process…love it! The trickiest part to this dish is getting the veggie timing down to roast the chicken and veggies together in the oven, and have it all come out at the same time. Since I had two root vegetables with a little difference in thickness, I threw the yams in first for about five minutes, then the carrots. Seared the chicken for about two minutes on each side and threw it in the oven for about 25 minutes. Voila!

This dish would goBCQ new web with so many of our great wines, you can just pick your favorite! But, since part of the point is to not have to think about dinner and  which wine (that’s why I’m, well we’re here) these are the two we came up with – For white BCQ (Sauvignon Blanc/chardonnay Barrique) OKK NEWand for you red lovers (which includes me) OKK our Austrian Pinot Noir. Honestly though, don’t take my word for it, make this easy dish pair it with your favorite Schlossadler wine, and let us know what your favorite combination was! Bon Apetite!

 

 

 

 

 

 

 

Ingredients

  • 2  Large chicken breasts
  • 2  Medium sized yams
  • 2-3  Carrots
  • ½  Medium red onion
  • 3-4  Cloves of garlic
  • 4  Tbsp of olive oil
  • ¼  Cup of balsamic vinegar
  • 5-6  Sprigs of fresh rosemary
  • Salt & Pepper to taste
  • 1-2  Bottle of OKK and/or BCQ

 

Directions

  1. Preheat oven to 425 degrees F.
  2. Add 2 tbsp of olive oil with onions and garlic to skillet over medium to high heat. Sautee until aromatic and tender. While that’s sauteeing de-stem (pinch top of stem and use thumb and forefinger and pull down, leaves should fall right off the stem) 2 sprigs of rosemary, chop finely and add to skillet. Add ⅛ cup of balsamic vinegar. Sautee for another 2-3 minutes.
  3. Add in cubed yams and cook for 3-5 minutes. You’ll see them start to take on a little of the balsamic.
  4. Add in carrots, cook for another 3-5 minutes. (Sip your wine!)
  5. Push the yams and carrots to the outside edges of the skillet and place chicken in the center flat side of breast down first. Seer for about 3 minutes, flip chicken and repeat. (Go ahead, take another sip of that wine)
  6. Add in the rest of the olive oil, balsamic vinegar, and salt and pepper mixture. Stir everything around so it’s evenly mixed and spread out in skillet.
  7. Place fresh rosemary on top of mixture.
  8. Bake for about 25 minutes,(definitely sip some wine) when done serve up hot, top that wine glass off and Cheers!

 

 

 

 

 

 

 

 

Roasted Duck Beggar’s Purse with Cotes du Rhone

What do cream cheese, caramelized onions and roasted duck all have in common???… They make a delectable Beggar’s Purse!…”What is a Beggar’s Purse?” you ask…well, let me tell you… it’s a mixture of warm melted cream cheese mixed with caramelized onions, garlic, fresh chives topped off with roasted duck wrapped up in phyllo dough and then baked! I mean.. C’mon.. What more could anyone want in an appetizer!!!

Let’s explore these little diddies more closely. There are really a million options you can stuff these with, but since I am having so many “fall feels” right now I went for a more fall/holiday flavor. I’m personally obsessed with raspberries and can never get enough of them whether it’s breakfast a snack, dessert or, like here I use them to counter all the salt in the form of a puree. This was my first time making a puree ever, (which is weird because I LOVE to bake and create dessert dishes) and first time making a beggar’s purse.. Needless to say I learned A LOT! 

Ready to go in the oven!

Ready to go in the oven!

For starters, duck takes quite some time to roast, I seared the legs in a cast iron skillet and then roasted them in the oven (in the skillet). The whole process takes about an hour. Once the duck is in the oven, start on the mixture… YUM!

Secondly, I learned or maybe rediscovered is a better word, my love love LOVE of cream cheese! Literally – I look for things in the kitchen that I can use to dip into it (don’t judge me). I let the cream cheese get to room temp while I caramelized the onions and garlic with a little red wine and butter. Then I mixed it all together with some heavy cream, fresh chives, salt and pepper. Now already this appetizer is winning.. I could get a row of Ritz Crackers and just eat this mixture and call it good… BUT, I’m going to keep going because I know the end result is going to be amazing. So after much temptation I put the crackers down and stick it out.

The duck should be close to done, but you should have just enough time to make the puree. With that being said I reluctantly put cheese mix aside and make the puree.

raspberry-pureeMake sure to simmer long enough, suggested time doesn’t mean it’s the right time. Simmer until puree reaches a good viscosity.

 

By now the duck should be done, so you can just pull that out and let cool for about 10 minutes before cutting up into bits. I decided to use the skin of the duck for extra flavor.. Not all of it though. I took some aside (that golden crispy goodness) and chopped it up finely and mixed in with the chopped duck leg. The texture of the crispy skin with the decadent dark meat was perfection.

Lastly, I learned that butter is not necessarily your friend… While each sheet of phyllo dough needs to be buttered to help adhesion to the next, light butter is best. The bottoms will open up if you “love” them too much with butter (I also love butter, ha!) I took 2 sheets of dough cut them down the middle so I had 4 square-ish sheets. Very important here – be very generous with the filling.

Delicious finished product!

Delicious finished product!

Should be close to the size of a golf ball, heap that ball of cheese mix onto the middle of the sheets and top with duck mixture. Now, it took me a couple of these to get the hang of wrapping them up, but I figured out that after I bring all the corners up to meet, it helps if I gently twist and cup the bottom of the beggar’s purse to shape them a little. Also, make sure to dip the chives in warm water, this makes them more pliable. I wrapped them around several times until short enough to tie and lightly brush the purse with butter and voila – ready to bake! When they turn golden brown, you know a little piece of heaven is waiting for you!

These little diddies are so good and will have your guests BEGGING for more! … All pun intended!

 

 

 

Ingredients:

  • 1 – Box of Phyllo dough (16 oz. 9”x14” sheets)
  • 1 – Package of cream cheese
  • 3 – Tbsp heavy cream
  • 3  – Cloves of garlic
  • ½ – Med. red onion
  • 4 – Tbsp of butter
  • 2 – Tbsp of red wine
  • ½ – 1 – Oz of fresh chives (finely chopped)
  • 2-3 – Duck legs
  • 2 – Tbsp olive oil
  • Salt & Pepper to taste
  • 2 – Oz. of pecan halves (See directions at the end)
  • ⅛-¼ – Cup of brown sugar
  • Cinnamon to taste
  • Parchment paper
  • 2-3 Bottles of FCD (One for the chef while cooking, one or two for dinner!)

FCD new

 

 

 

Cheese Mix Directions:

  1. Pre-heat oven to 420 degrees F. Heat a heavy duty skillet (cast iron or oven proof) over high heat with 2 tablespoons of olive oil.  Add 1 clove of minced garlic to skillet with salt and pepper to taste, until garlic is aromatic. Place the legs in the skillet and sear skin down until skin gets brown (about 10 minutes).
  2. Place the skillet with duck skin up, in the oven to roast for about 45 minutes. You want that outside skin to be crispy. (Sip some wine!) Remove when fully cooked, let cool and chop into small bits. Once duck is done turn oven down to 350 degrees.
  3. While the duck is roasting, in a medium size skillet melt 1 Tbsp. of butter over medium to high heat. Add the onions and 2 cloves of garlic and cook until soft and aromatic. Pour in the wine and salt and pepper to taste. Cook until well browned and caramelized. (It’s always a good time for a sip of wine!) Set aside to cool, once cooled, chop into fine bits.
  4. In a medium mixing bowl, mix together room temperature cream cheese, heavy cream, chives, onion/garlic mix, salt and pepper to taste. (Don’t taste too much though.. This stuff is delicious!) Set aside for stuffing.
  5. Lay out a roll of phyllo dough, it’s best to cover the stack with a very lightly damp paper towel. I stress lightly wet, if the paper towel is too wet, the top sheet will stick and rip. Take 2 sheets and tear down the middle, and lay out the 4 sheets separately.
  6. Lightly brush butter onto each sheet. Note: if you butter too much, the bottoms will open up in the oven. (They’ll still be delicious, but not as pretty) Stack the sheets on top of each other.
  7. Scoop a generous amount of cheese mix (golf ball sized, not joking) onto center of buttered phyllo dough sheets. Place a pinch of the chopped duck and skin bits on top of the cheese mix.
  8. Gather all four corners of sheets, gently twist, turn and pinch together. Helpful Hint: Use your hand to cup the bottom of the beggar’s purse and sort of form into ball shape. Take the softened chive (dip them in warm water to soften) wrap around a couple times and tie. Place the purse onto a lined baking sheet. Repeat until out of mixture is gone.
  9. Bake until tops are crispy brown and whole beggar’s purse is golden.
  10. While they are baking you can make the raspberry puree. I used the recipe and directions from AllRecipes.com, you can find here Raspberry Puree Recipe
  11. Once done, smear puree onto plate and place roasted beggar’s purse on top of puree. Garnish with a couple of candied pecans, take a sip of wine and admire this delicious creation!

 

Simple Candied Pecanspecans

  1. Heat skillet over medium heat until warm, add the pecans to skillet to roast them for about 5 minutes.
  2. Once pecans start to brown add 1 Tbsp. of butter, melt and coat the pecans
  3. Add the brown sugar, let melt into butter and coat the pecans
  4. Add cinnamon to taste. Once all pecans are coated and sugar and butter are thickened, remove from skillet. Place onto glass baking dish or ceramic plate and place in the freezer to harden.

Sirloin Strip Roast & Stuffed Mushrooms Paired With Our Languedoc– Grenache/Syrah/Mourvedre/Carignan

Since it’s officially September, and although it will still be warm here for awhile, I’ve fully embraced the spirit of fall! …and in the spirit of fall I decided to go with a tasty sirloin strip roast, paired with some decadent stuffed mushrooms! First off let me say prep work is your friend for this dish… and cast iron.. A cast iron skillet that is. I use Lodge, it’s reasonably priced and stands the test of time. (although I think most cast iron does, hahaha) Not only does a well seasoned skillet add so much extra flavor, it provides a little iron boost! So bust that heavy skillet out and let’s make this delicious strip sirloin roast!

…. I don’t know about you all..but anchovies are NOT my fave, so to speak… however, when it comes to flavor they add something I’ve never been able to put my finger on… It never tastes fishy…just… Delicious! Again you’ll see I used  Bragg’s Liquid Aminos, I use this instead of soy sauce in most cases… I love the taste and a little healthy dose of aminos is always a bonus. Olive oil and balsamic are always personal preference, and I often change it up and try different varieties. Now that we’ve touched on some of the ingredients, let’s get down to brass tacks… The dish!

 

I started with the mushrooms, which is easy enough… Heads up you will need a baking dish as well as the skillet. The mushrooms will start in skillet and move to dish for final touch of broiling. Shrooms #2I would personally salt and pepper the roast, then start the mushrooms. I like to start with meat closer to room temperature about 65 degrees F. Depending on where your broiler is, I say wait to broil mushrooms ‘til the end, broiling is quick and when the oven is at 450 F, no one needs to be in and out.. Too HOT! Mushrooms will take about 20-30 minutes on stove top and then it’s time to cook the meat!

 

 

 

 

I hadn’t actually ever made a strip sirloin roast before, so I went to a decent butcher to learn about this cut. “What did you find out?”, you ask….Well, I’ll tell you! Basically this is just NY Sirloin before being cut into steak filets… ummm YUM!!!

Meat #2As you can see there is a deliciously tasty strip of fat on the roast..You’ll start by searing the meat fat side down.. Hence the image. Nothing sears quite like a cast iron skillet.. Mmmmm. When it comes time to make the gravy, the only suggestion I would make is use Worcestershire sauce instead of soy sauce, I think the flavor would be more complimentary. I would pair this lovely dish with asparagus or an arugula salad. This dish is sure to be a crowd pleaser along with your Schlossadler Wine! So pour a glass, raise them up for a toast and enjoy this amazing dish! Bon Appetite & Cheers!

 

 

 

 

 

Sirloin Strip Roast with Roquefort Mushrooms Paired with

Languedoc – Grenache/Syrah/Mourvedre/Carignan

 

Ingredient List:

  • 16-Large white mushrooms (about 1lb. stemmed)
  • 3-Tablespoons dry white wine such as ACH
  • 3-Tablespoons olive oil
  • Salt and freshly ground pepper
  • 1/2 –cup of water
  • 2-Ounces Roquefort cheese (I used goat, never have been able to stomach bleu!)
  • 2-Tablespoons heavy cream
  • 2-Large anchovy fillets, minced (Tip: Have someone else mince for you! LOL)
  • 1-Large garlic clove, minced (I prefer pressed)
  • 1-Teaspoon Dijon mustard
  •  ¼ – cup of fresh bread crumbs
  •  1-2.25 pound sirloin strip roast
  •  2-Tablespoons balsamic vinegar
  •  1-Tablespoon soy sauce (I would substitute this for Worcestershire sauce)
  •  1-Tablespoon cold unsalted butter
  •  1-2 Bottles of FHR (For drinking)

 

Recipe Instructions:

  1.   Preheat the oven to 450 degrees F. In a large enameled cast iron (I use Lodge) or stainless steel baking dish, toss the mushroom caps with the wine and 2 tablespoons of the olive oil. Season with salt and pepper. Turn the caps stemmed side down and roast for 10 minutes, or until they release their liquid. Pour the liquid into a glass measuring cup. Turn the mushrooms and roast for 10 minutes longer, or until well browned on the bottom.
  2.   Transfer the mushrooms to a large plate. Set the skillet over moderately high heat and when it starts to smoke, add the water. Bring to a boil, scraping up the browned bits on the bottom, and simmer until the water reduces by half, about 3 minutes. Pour the liquid into the measuring cup.
  3.   Return the mushroom caps to the baking dish, stemmed side up. In a bowl, combine the Roquefort with the cream, anchovies, garlic and mustard. Stir in the breadcrumbs and season with salt and pepper. Stuff each mushroom cap with a heaping teaspoon of filling.
  4.   Season the sirloin roast with salt and pepper. Set the large ovenproof skillet over moderately high heat for a few minutes. Add the remaining 1 tablespoon of olive oil and when it starts to smoke, add the roast, fat side down. Cook until the fat is deeply browned, about 5 minutes, then quickly sear the roast for 1 minute on each side. Turn the roast fat side up and cook for 1 minute.
  5.   Roast the sirloin in the oven for about 20-30 minutes, or until an instant-read thermometer inserted in the thickest part registers 120 degrees F for rare. Transfer the meat to a carving board and let rest for at least 10 minutes before carving.
  6.   Meanwhile, preheat the broiler. Set the skillet over moderately high heat. Add the balsamic vinegar and bring to a simmer, scraping up the browned bits from the bottom of the skillet. Add the soy sauce and reserved mushroom liquid and boil for 3 minutes.
  7.   Remove the skillet from the heat and swirl in the butter. Season the sauce with salt and plenty of pepper and pour into a warmed gravy boat. Broil the mushrooms for 3 minutes, or until browned. Rotate the baking dish as necessary. Carve the roast into slices and serve with the stuffed mushrooms. Pass the sauce and the wine around the table…Cheers!

 

Shanghai Stir-Fry Paired with our Schwarzriesling/Pinot Noir

Welcome to our very first wine and food pairing creation! We are so excited to have you join us on the adventure of pairing the wine we love to drink, with the food we love to eat! For the first dish I decided to make “Shanghai Stir-Fry” that has a little spice, so we  paired it with one of our sweeter wines, to help counter that spice. As we approach the fall season so many things come to mind… Cooking, delicious smells, the leaves changing, cooler temperatures, the holidays, and everything else that is deliciously fall! This dish put me in the mood for fall almost instantly! It’s sweet, it’s savory, it has spice and yes, a little bit of everything nice.. I said it.. I know, corny but oh so true, just wait until you start yours, and then sample it! So why wait any longer let’s get into our kitchen, throw on some cozy pants.. You have guests coming you say.. That’s ok, just change before they get there, and let’s make this amazing dish!   IMG_1398

First off let’s explore some of the  ingredient list. I have to admit, some of these things were not regulars in my cupboard or refrigerator, so I had  to do some shopping! Notably is the “Chinese Five Spice”, for me this was a new one, and I didn’t know what to expect. I went to my local spice store (check ingredient list for link) and picked up 2 oz. for $5.00, which is a steal in my opinion. The second “not regular item” for me was the mango chutney, and I already knew I wouldn’t have time to make my own. I found a local international market where they had a jar (see pictures) for $5.00 also. The rest of the items were no problem to find at most supermarkets. Now let the fun begin!   I like to set all my ingredients out in the order I’m going to need them, for one: I don’t have a large kitchen, so this helps me navigate easily. Second, I’m not an in and out of ‘fridge or cupboards, walking all over the place or in circles, kind of gal, if  you feel me. You’ll need an array of bowls, small, medium and large.. Might as well get them out now.  

IMG_1374I started by chopping, pressing, mincing, etc everything first, that way all I have to do is essentially heat things up in the order stated.. Makes life so much easier.. And who doesn’t want easier! Then I set everything up in order as pan was getting hot, opened my wine and let the fun begin.

This dish is reminiscent of all things fall. The aroma is inviting and inspirational. The first thing I thought to myself as the aroma started to fill the air in my home was… “I can not WAIT until fall!!!” I wanted to be in my favorite pair of comfy sweats, some blues on in the background.. And of course a  great glass of wine in my hand. I hope you enjoy this dish as much as we did and I… well WE here at Schlossadler can’t wait to hear how you like the dish and substitutions you might have made… From all of us…Bon Appetit & CHEERS!

Shanghai Stir Fry with Pork & Green Beans

  Ingredient List:

  • ¾ lb. piece of well trimmed boneless pork loin
  • 1-2  – bottle(s) of BNS
  • 1 – Head of butter lettuce (I LOVE the living butter lettuce!) or for more traditional route 1 ½ cup of white rice or white quinoa (healthier option)

Sauce

  • 3 – Garlic cloves
  • 2 – Teaspoons grated fresh ginger root (peel easy with a tablespoon!)
  • ⅔ – Cup of water
  • ¼ – Cup of Soy Sauce (I used Braggs Liquid Aminos for a healthier option, and it’s delicious)
  • ¼ – Cup of Mango Chutney
  • 1 – Teaspoon Chinese five-spice powder (I use a local spice company The Spice Way)
  • ½ – Teaspoon of Sambal Oelek (red chili paste) Adjust if you like it spicy, I about tripled this for my recipe

Rest of Ingredients

  • 1 – Medium red onion
  • ½ – Pound of fresh green beans
  • ¾ – Pound of a green cabbage (about a ½ medium head.  I like to use some purple cabbage too, for color.)
  • ¼ – Cup packed coriander leaves
  • 4.5 – Tablespoons of peanut oil (I like to use Spectrum)
  • 2 – Cups of fresh bean sprouts
  • 1 – Cup of snow pea shoots or daikon (Asian radish) sprouts
  • 2- Teaspoons of sesame oil (again I like Spectrum oils)

Recipe Instructions

Prep:

Freeze pork, wrapped in plastic wrap, until firm, about 30-40 minutes, to facilitate slicing. Cut pork crosswise into strips, then into 1 inch thick cubes and season w/ salt and pepper. * At the end once all the pork is cooked, I cut into smaller pieces for lettuce wrap tacos. The cubes would be great over rice or quinoa.

Create:

  1. Mince or press garlic and mix in a small bowl with sauce ingredients until combined.
  2. Halve onion and cut lengthwise into thin slices. Diagonally cut beans into 1.5 inch pieces. Core cabbage and cut into 1 inch pieces (I cut mine similar to the way I cut the onion) Chop the coriander finely.
  3. Heat a wok or large heavy skillet over high heat until a bead of water evaporates immediately. Add 1.5 tablespoons of peanut oil, swirling wok or skillet to coat surface evenly. Heat until hot, but not burning/smoking. Add onion and stir fry until softened and aromatic. Add beans and stir fry until crisp-tender, about 4 minutes. Transfer mixture to a large bowl. Add 1 tablespoon of peanut oil to wok or skillet and stir fry cabbage until crisp-tender, about 2 minutes. Add bean sprouts and stir fry until they are slightly wilted, about 30-45 seconds. Transfer cabbage mix to a bowl. (sip wine quickly!)
  4. Add 1 tablespoon to wok or skillet and heat until just smoking. Stir fry pork, separating cubes, until browned and transfer to bowl. You can separate into halves if you are doubling the recipe for large group.. (Take another sip or two, you’ve earned it!)
  5. Add sauce to wok or skillet and bring to a boil, stirring. (Here I like to taste the sauce and adjust spice level, salt, or dilute… oh and sip wine of course!)  Return pork and vegetables into wok or skillet and stir fry until heated through. Stir in coriander, snow pea shoots or daikon (I went with daikon for fun this time), sesame oil and salt  & pepper to taste.
  6. Let cool for a couple of minutes *If making lettuce wraps use a slotted spoon.
  7. Scoop into rinsed lettuce cup, or over grain option such as rice or quinoa. Enjoy meal with the remaining wine, CHEERS!