George Bernard Shaw once said "There is no sincerer love than the love of food" and we here at Barefoot couldn't agree more. That is why we have compiled some great recipes shared by your fellow Barefoot Republic friends for you and your loved one to share on a day devoted to all things love - Valentine's Day. Enjoy!
Cocktails
Appetizers
Main Courses
Desserts
Thanks to Barefooter TinaMarie for this delicious recipe for Beef Stew. What a perfect, hearty meal for a cold winter evening! Pair it with our Cabernet Sauvignon for a truly tasty meal!
Ingredients
6 bacon strips, diced
1 1/2 lbs. stew beef, about 1 inch chunked
3 carrots, cut into smallish pieces
vidallia onion, chopped?3 medium
tomatoes OR a cann of stewed tomatoes
2 potatoes, peeled and cut up
4 garlic cloves, chopped
20 ounces beef broth
1 cup Barefoot Cabernet Sauvignon
Instructions
In skillet, cook bacon until flippy done. Remove cooked bacon, set aside, leaving the bacon fat in skillet.??Brown stew beef in bacon drippings.??In a crok pot, combine carrots, tomatoes, potatoes, onion and garlic. Place bacon on top of veggies, place beef on top of bacon. Pour broth and wine over beef. Salt and pepper to taste on top.??Cover and cook on low for 6 hours.
Looking to add a little flavor to your Valentine's Day this year? If you're sick of the same old box of chocolates and champagne, we suggest spicing things up a little this year with a bottle (or 2!) of our Rose Cuvee and homemade chocolate covered strawberries!
With its delicately sweet flavor and pink color, our Rose Cuvee is a perfect match for Valentine's Day. Homemade chocolate covered strawberries are a great pair with your glass of Rose Cuvee and are more thoughtful than buying a box of chocolates at the store! Don't be scared by the idea of "homemade" because dipping strawberries in melted chocolate is about as easy as it gets! Buy a couple bars of milk chocolate (or white chocolate as a unique alternative) and melt them in a pot over the stove. Stick your strawberries on toothpicks and dip them in! Drizze white chocolate over them or leave as is and dry them on parchment paper. Voila!
What will you be eating and drinking this Superbowl?
Our friends over at The Advocate have shared a perfect bowl day cocktail, the WHO DAT SAINTS SIPPER. Whether you're a Saints or Colts (or just general football fan) this drink is a great addition to your gameday celebrations. As an added bonus for all Saints fans: the Bubbly Extra Dry bottle is black & gold (naturally...)
WHO DAT SAINTS SIPPER
Makes 1 drink in either a martini glass or sparkling wine flute.
INGREDIENTS:
DIRECTIONS:
1. Place spoonful of blackberries or black grapes in a chilled glass.
2. In a cocktail shaker, combine vodka, peach liqueur and white cranberry juice with ice. Shake vigorously and strain into chilled glass. Top with Barefoot Bubbly and serve.
View the recipe on The Advocate's site here. Thanks to The Advocate for sharing this awesome recipe! Delicious!
What are your favorite Superbowl snacks & drinks? Please do share in the comments below!
Check out this awesome recap by the blogger the Amateur Gastronomer from the Key West Food & Wine Festival. So fun to see so many Floridians getting Barefoot! We love this picture the Amateur Gastronomer snapped:
Photo courtesy of the Amateur Gastronomer
Is your mouth watering yet? Well it will be soon! This recipe makes a great dessert for any special day, like Valentine's Day!
Barefoot Moscato Wine Cake
Ingredients:
Instructions:
Preheat oven to 350 F. Grease and flour one 10” Bundt pan.??In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine and eggs. Beat with an electric mixer for 5 minutes.
Bake at 350 F. for 50 minutes or until a toothpick inserted in the center comes out clean.
Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing.
Garnish sliced cake with a dollop of whipped cream or dust with confectioners’ sugar and sliced strawberries.
Variation: You can also “flour” the pan after it’s been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. Makes for a very pretty cake!
Thanks to our Barefooter Toe-naciousD for this wonderful recipe for braised beef!
Wine Pairing
Barefoot Zinfandel
Ingredients
Instructions
1 Prepare the roast by cutting it in two along a major seam. Use a knife to remove large pieces of fat from each piece, leaving thin layer of fat on meat. Season the pieces on all sides with salt and pepper. Put the two halves back together and tie with kitchen twine to keep it from falling apart.?2 Adjust oven rack to middle position; pre-heat oven to 300°F. Pat beef dry with paper towels. Place pancetta in 8-quart heavy-bottomed Dutch oven. Cook pancetta over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat from the pan. Place pan over medium-high heat. Heat until the fat begins to smoke. Add beef to pot and cook until well browned on all sides, about 8 minutes total. Transfer beef to large plate; set aside?3 Reduce heat to medium; add onions, carrots, celery, and tomato paste to pot and cook, stirring occasionally, until vegetables begin to soften and brown, about 6 minutes. Add garlic, sugar, flour, and reserved pancetta; cook, stirring constantly, until combined and fragrant, about 30 seconds. Add Zinfandel and tomatoes, scraping bottom of pan with wooden spoon to loosen browned bits; add thyme sprig, rosemary, and parsley. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to boil, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every 45 minutes, until a fork easily slips in and out of meat, about 3 hours.?4 Remove from oven and transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes, then, using wide shallow spoon, skim fat off surface. Add minced thyme, bring liquid to boil over high heat, and cook, whisking vigorously to help vegetables break down, until mixture is thickened and reduced to about 3 1/2 cups, about 18 minutes. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have a couple cups strained sauce. Reduce sauce further until you have 1 1/2 cups. Discard solids in strainer. Season sauce to taste with salt and pepper.?5 Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat between warmed bowls or plates; pour about 1/4 cup sauce over and serve immediately. ?Serves 6.
Hello there Foot Fans! Over on Twitter, the tweeters (is that what we're called?) have adopted this lovely hump day of the week as Wine Wednesday! Each week people tag their tweets with the hashtag #WineWednesday and it quickly becomes a trending topic. Wine Wednesday acts as a weekly celebration of wine. It is so fun! Here are some of the best tweets from the week:
Looking for a fun and affordable gift to give your wedding attendees? Get and give Barefoot! A great, easy to customize little gift that works well for any event favors.
Hello there Foot Fans!
Over on Twitter, the tweeters (is that what we're called?) have adopted this lovely hump day of the week as Wine Wednesday!
Each week people tag their tweets with the hashtag #WineWednesday and it quickly becomes a trending topic. Wine Wednesday acts as a weekly celebration of wine. It is so fun!
Here are some of the best tweets from the week:
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