Official Barefoot Wine Blog and News | Barefoot Republic

Happy Moscato Monday everyone! Monday's can always be a little rough around the edges, but we'd like to smooth your day out with a list of some of our favorite Moscato recipes.

Collected from our recipes section here on the Republic, we think these mouthwatering meals will be great editions to your recipe collection. Perfect for a nice evening at home or entertaining guests at a dinner party, we hope you give these a try and let us know what you think! Don't forget to add your own recipes to the site here and earn some leis! 

BAREFOOT MOSCATO PUMPKIN PIE - A delicious, fall treat to satisfy your sweet tooth!

COCKTAIL WEENIES WITH MOSCATO GLAZE - Serve at your next dinner party and you'll have everyone wanting more!

BBQ CHICKEN A LA MOSCATO - A grilling favorite and sure to be a hit! 

Champagne cupcakes with Sweet Champagne Buttercream Frosting.... scratching your head a little at the sound of it? We were too until we gave this recipe a try and the verdict is in: INCREDIBLE! A big thanks goes to the fine folks over at Gimme Some Oven for the recipe and photo! 

The best part about this recipe is that it's toe-tally unforgettable. A great dessert for your next party or just a little something to sweeten up your day! We suggest using our Moscato Spumante or Rose Cuvee for this recipe but any Barefoot Bubbly will do! We hope you give this recipe a try and if you ever have any great recipes of your own to share, head on over to our Recipes section here and share them with us! And now for the goods....

Champagne Cupcake Ingredients:

 2 3/4 cups all-purpose flour

3 tsp. baking powder

1tsp. salt

2/3 cup butter

1 1/2 cups white sugar

3/4 cup champagne (the sweeter the better – the Moscato Spumante or Rose Cuvee would be great)

6 egg whites

Sweet Champagne Buttercream Frosting Ingredients:

 3 1/4 cups powdered sugar

1 cup butter, at room temperature

1/2 teaspoon vanilla extract

3 tablespoons Barefoot Bubbly of your choice, at room temperature

To Make The Cupcakes:

Preheat oven to 350 degrees F (175 degrees C).  Prepare a cupcake pan with liners.  (This recipe yielded about 20 for me.)

In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.

In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.  Fill the cupcake liners about 2/3 full.

Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

To Make The Frosting:

With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes.  Add vanilla and champagne, beating on medium for another minute.

***You might want to double the frosting recipe if you like to really cover your cupcakes with frosting like in the picture above!***

In the hot summer months, there’s nothing better than a chilled glass of our new Sweet Red to cool you down and put a smile on your face. And if you want a treat to go with it, why not put our newest varietal to satisfy that hungry sweet tooth? 

We absolutely love cooking with our new Sweet Red – it adds that little extra something to our favorite summer snacks. We’ve put together a few of our favorite fruity delights for you to try, and we’re sure you’ll enjoy them as much as we do. Give these recipes a try and be sure to let us know which ones are your favorites! 

Blueberry Crepes - A fun twist on the traditional thin and fruity pastry dish, perfectly paired with our Sweet Red!

Bread & Wine Dessert - Dunk this delicious dipping bread right into the Sweet Red sauce! Yum!

Forget watermelon and cantaloupes. Put down the strawberries and ignore the pineapples. Our summer fruit obsession this year is with juicy, succulent mangoes!

A recent Miami Herald article lists our Moscato as a perfect wine pairing with this decadent fruit, so in honor of this, we've created the perfect summer drink: Mango Moscato Champagne! Give this recipe a taste and let us know what you think! Have any other mango recipes? Share them here!

INGREDIENTS

- 1/2 pound frozen mango chunks, slightly defrosted

- 2-3 tablespoons sugar or honey if you prefer

- 1/2 cup Barefoot Moscato

- 1 bottle of Barefoot Bubbly Brut (or skip the Moscato and Brut, and just go with a full bottle of the Bubbly Moscato Spumante)

DIRECTIONS

Combine mango and sugar in a blender and pulse to puree. Add the 1/2 cup Moscato and blend briefly. Fill a chilled champagne flute halfway with the mango-Moscato mixture. Fill the rest with chilled champagne and stir gently to blend. Enjoy! 

Yields 8 servings.

In the South, there are basically two types of iced teas: the only thing that makes them different is one has sugar and the other doesn't. Southerners LOVE their sweet tea and drink it by the gallon. They drink it year round with most meals. When people order tea in a Southern restaurant, it's almost a given you'll get sweet tea. This is Southern Sweet Tea with a Twist! Enjoy!

INGREDIENTS

2 Tea Bags (black tea)

2 Cups Water

Barefoot California Moscato

Lemon

Mint

ICE

DIRECTIONS

Put water and tea bags on the stove on HIGH

Bring water & bags to a rolling boil, about 5-10 minutes. Remove tea bags. Transfer hot tea into a glass container or something that can withstand the heat AND can be refrigerated. Once the tea cools down, put in the refrigerator for a few hours until chilled. Fill glass with ICE.

Pour chilled tea in glass (1/4-1/3 full). Fill the rest of the glass with Moscato. Mix. Garnish with a slice of lemon and mint

OPTIONAL: If you love lemon, use lemon tea instead of black tea

Each bottle of Moscato will yield approx. 8 glass of Sweet Tea.

It is getting HOT HOT HOT out there these days and we've got the perfect summertime drink recipe to cool you down.

This recipe, from our winemaker Jen Wall, features our very own Moscato and is a fun, new twist on the traditional mojito recipe.Give it a taste and let us know what you think in the comments section! 

Ingredients:



2 tbsp finely chopped mint leaves 



1 tbsp lime juice 

1 tsp granulated sugar 



½ cup Barefoot Moscato 



Crushed ice 



Chilled seltzer 




Instructions:



In a small pitcher, mix mint leaves, lime juice and sugar. Fill 2 tall glasses with crushed ice; pour mint mixture over ice. Add Barefoot Moscato wine; top glasses with seltzer. Serves 2.

Ingredients:

5 cups quartered strawberries
1/4 cup white suger
1/8 teaspoon salt
1 cup Bubbly Brut

Instructions:
Blend strawberries, sugar and salt until smooth.
Cover and chill for two hours
Stir in Bubbly Brut just before serving.
Drink remaining Bubbly Brut!!!

Pair this tasty meal with our Pinot Grigio and you'll have one unforgettable dinner! We can't wait to give this a try! Thanks to our Barefooter Toe-NaciousD for the recipe!

Ingredients:

1lb of while cooked shrimp

2 cloves of garlic

Salt

Pepper

2 avocadoes

6 large Tomatoes

3 large onions

2 limes

1 pack of tostadas

Hot sauce (if you want!)

Sour Cream

2 tablespoons butter

1 bunch of cilantro

1 Bottle of Barefoot Pinot Grigio

Directions:

Wash shrimp in bowl and drain.

Place all shrimp in a pan. Add ½ cup of Barefoot pinot grigio and butter. Turn to low heat to bring to a nice simmer. Add 1 teaspoon salt and one clove of finely chopped garlic. Simmer and stir for 10 mins, or until all Barefoot Wine is evaporated.

While you are waiting for Shrimp to simmer:

-Finely chop tomatoes, onions, avocado into small squares. Keep them separate!

Once Shrimp is warmed:

- Finely chop the shrimp on cutting board. Add handful of shrimp to separate bowl with another handful of onions, avocado, tomatoes and stir. Repeat until all ingredients gone. Add 1 finely chopped garlic clove and stir. Add 2 teaspoons of pepper and salt and stir. Cut limes and squeeze juice in ceviche and stir. If you still need some more flavor and 1 more teaspoon of salt. Add five pinches of cilantro.

You can enjoy your ceviche by itself as a dish, or add a tostada, sour cream, and hot sauce to it. You can also enjoy with chips!My personal favorite!

We get a lot of really tasty recipe submissions on our site and we love sharing them with all of you. For this week's recipe featured recipe, I have rounded up 5 truly scrumptious, vegan recipes! These recipes were selected because they are wonderful for everyone, vegans and non-vegans alike! So give these a shot and let us know which one is your favorite!

Poached Pears with Sweet Wine and Fruit Confetti

Tomato & Watermelon Salad

Stuffed Poblano Chiles with Avocados and Potatoes

Red Wine Braised Cabbage and Onions

Fried Artichokes

A great soup always makes for a delicious meal, no matter what season. This Roasted Tomato Soup is tasty, healthy and the perfect compliment to our Chardonnay. Enjoy!

INGREDIENTS

• 3 cups cherry tomatoes