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Thanks to SomedayGourmet for submitting this wonderful recipe! This recipe for Roasted Pear and Moscato Vinaigrette will sure to be a wonderful addition to your next salad! Pair this with our Moscato for a truly tasty meal.

Ingredients

2 Ripe Pears

1/2 cup White Wine (Barefoot Moscato or Pinot Grigio)

1/2 small diced onion or 1 shallot

1/2 tbsp minced Garlic

1 tbsp Grey Poupon Dijon Mustard (recommend name brand here)

2 tbsp Honey

2 tsp Cinnamon

1-2 tsp freshly ground Coarse Sea Salt

1-2 tsp freshly ground Course Black Pepper

1 cup Canola Oil

Instructions

Preheat oven to 350F. Line a baking sheet with aluminum foil and coat with Pam. Wash the pears, remove the steams, and slice into 4ths. Holding each piece of pear vertically, gently slice out the core and seeds. Flip the piece over and slice into 2 or 3 wedges and place on the baking sheet. Repeat. Sprinkle the cinnamon over the pears and place the pan in middle of the oven.

Bake for 25-30 minutes and then let cool for a few minutes on the pan. In the meantime, add the rest of the ingredients except the oil into the blender.

Measure the oil in a small measuring glass with a spout and set aside. Once the pears have cooled slightly, add to the blender and pulse until thoroughly puréed. Remove the center of the lid, turn the blender on high, and slowly and steadily pour the oil into the center of the blender while its running.

Refridgerate for at least 30 minutes before using and will hold for 5-7 days.

CHEF'S NOTES:

- Picking a pear can be challenging and I try to find ones that are just slightly soft to the touch with a little color in the skin. I typically plan to use a pear 2-3 days after I bring it home from the store to allow it to ripen on the countertop. For this dressing I went with a standard pear but there are a wide variety of pears to experiment with!

- If you are preparing the dressing to use with a salad, consider roasting another pear that has been cut into larger slices with cinnimon to use as a tasty and gourmet looking topping.

Yummy! Our mouths are watering at the thought of steak with red wine-shallot sauce. Pair this entree with our Cabernet Sauvignon for a meal that will leave your taste buds wanting more!

Ingredients

• 1 1-pound New York strip steak (about 1-inch thick)
• Kosher salt and freshly ground pepper
• 1 large shallot, minced
• 3/4 cup boxed red wine
• 2 to 3 tablespoons cold unsalted butter, cubed

This a super simple, super great recipe that can be used with ANY Barefoot wine! It doesn't matter if you're a fan of the reds or prefer the whites, this recipe works well with all.

Ingredients
Yellow Peaches
Your favorite Barefoot Wine (red or white, whichever!)

Instructions
Slice peaches in half (lengthwise). Place peaches on the grill for 3-4 minutes or until grill marks appear. Allow grilled slices to cool then add to your glass of wine!

Thanks to Republic member Tuckersdad for submitting this great recipe for grilled salmon! Enjoy it tonight and be sure to pair this recipe with a glass of our Pinot Noir for the perfect meal!

BACK 40 GRILLED SALMON

Ingredients

1 1/2 - 2 lbs salmon---preferably fillets

garlic powder

lemon

pepper

salt

1/2 cup soy sauce?1

/2 cup brown sugar---the darker the better

1/2 cup water

1/3 cup extra virgin olive oil

Instructions

Season salmon to taste with garlic powder lemon pepper and salt.??In bowl stir marinade ingredients---soy sauce, brown sugar, water and extra virgin olive oil until completely dissolved.

Place marinade in a resealable plastic bag along with salmon. Place in refrigerator for a mimimum of 2 hours...I prefer overnight. Periodically turn bag. ??If using gas grill, preheat to 400 degrees. If using charcoal grill preheat to medium hot...coals mildly ashen gray. (If using gas grill, lightly soak Jack Daniels wood chips in water.)??Lightly pre-oil grate. If using gas grill, place wood chips on at this time.

Place salmon onto preheated grill. Grill salmon for approximately 7 minutes. Turn and grill for same amount of time or until flakey.

Remove from grill and let rest for 3-5 minutes. ??Serve with a side of garlic and herb rice.

Serve with either a glass of Pinot Noir or Shiraz.

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

• Barefoot Bubbly's Kiss from a Rose developed by "Liquid Architect" Kim Haasarud (thanks to the Intoxicologist for posting this!)
• Pink Elephant
• Pinkies Pink Sangria

Appetizers

• Scallop Ceviche
• Moscato Cocktail Weenies
• Sauvignon Blanc Cooked Apples

Main Courses

• Lamb Shank Redemption
• Zinful Braised Beef

Desserts

• Lemon Cream Tart
• Barefoot Little Sips

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!

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:

• 1 (18.25 ounce) package moist white or vanilla cake mix
• 1 (5 ounce) package instant vanilla pudding mix
• 1 teaspoon ground nutmeg
• ¾ cup vegetable oil
• ¾ cup Barefoot Moscato
• 4 eggs

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

• 1 (3 1/2 pound) chuck roast, boneless
• Salt and ground black pepper
• 4 oz pancetta, cut into 1/4-inch cubes
• 2 medium onions, chopped medium (about 2 cups)
• 2 medium carrots, chopped medium (about 1 cup)
• 2 ribs celery, chopped medium (1 cup)
• 1 Tbsp tomato paste
• 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
• 1/2 teaspoon sugar
• 1 Tbsp all-purpose flour
• 1 (750 ml) bottle of Barefoot Lodi Zinfandel
• 1 can (14 1/2 ounces) diced tomatoes , drained
• 1 sprig fresh thyme leaves
• 1 teaspoon minced leaves
• 1 sprig fresh rosemary
• 10 sprigs fresh parsley leaves

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.

Creamy, soupy, yummy. Give this tasty soup a try and let us know what you think!

Creamy Carrot & Cauliflower Soup

Ingredients