• Moscato Recipe Roundup!

    Aug 30, 2010

    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! 

  • Try This Recipe: Champagne Cupcakes!

    Aug 19, 2010

    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....

     

    Ingredients:
    Champagne Cupcake Ingredients:
    2 3/4 cups all-purpose flour
    3 tsp. baking powder
    1 tsp. salt
    2/3 cup butter
    1 1/2 cups white sugar
    3/4 cup champagne (the sweeter the better – even strawberry 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 champagne, at room temperature

     

    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!***

    Filed under: recipes
  • A Taste of the Sweet Life

    Aug 12, 2010

    In the hot summer months, there’s nothing better than a 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. Sweet Red: it’s a meal all to itself.

    Sweet RedIn 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!

     

    Filed under: recipes Sweet Red
  • Featured Recipe: Mango Moscato Mimosas!

    Jul 21, 2010

    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.

     

    Filed under: recipes
  • Barefoot Moscato Sweet Tea Recipe

    Jul 12, 2010

    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.
    Serve & 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.

     

  • Summer Recipe: Moscato MojiTOE!

    Jul 8, 2010

    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.

     

    Filed under: moscato recipes
  • Featured Recipe: Strawberry Champagne Soup

    Jun 9, 2010

    Just in time for summer, we have a delicious and flavorful summer soup that you will no doubt fall in love with! Enjoy this cold delight on Sunday mornings or whenever you feel like treating yourself to something special! Give this recipe a shot and tell us what you think in the comments section!

     

     

    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!!!

    Filed under: recipes
  • Featured Recipe: Barefoot Sol Ceviche

    Apr 20, 2010

    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!

    Filed under: recipes
  • Barefoot Vegan Recipe Roundup!

    Apr 5, 2010

    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

  • Featured Recipe: Roasted Tomato Soup

    Mar 29, 2010

    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

    • 3 cups small heirloom tomatoes

    • 3 T olive oil

    • 1 t salt

    • ½ t pepper (or to taste)

    • 3 T unsalted butter

    • 2 garlic cloves, chopped

    • 1 c chopped onion

    • 1 can (28 ounce) diced tomatoes

    • 4 c chicken broth

    • 1 c Barefoot Chardonnay

    • ½ t thyme

    • 1 c whipping cream

    DIRECTIONS

    Heat the oven to 400 degrees. In a gallon ziplock back, put 2T olive oil. Wash tomatoes and transfer into bag. Shake tomatoes lightly until they are all covered with olive oil. Transfer to a baking sheet (with an edge) and salt and pepper tomatoes. Roast the tomatoes until they are shriveled about 45 minutes.

    In a large pot, heat the butter and remaining olive oil over medium heat. Saute garlic and onion until soft. Add wine, canned tomatoes with juices, broth, thyme and roasted tomatoes including liquid.

    Bring to a boil. Reduce the heat and simmer for approx. 40 min.

    Turn burner off and let cool for 10-15 minutes. Using a food processor or blender, puree the soup until smooth. Return to the pot and stir in the cream. Turn burner back on and let soup warm up, but do not let boil.

    Add salt and pepper as needed. If the soup seems too acidic due to the tomatoes (depending on season) you may balance the acidity with a pinch of sugar.

    Garnish with truffle oil, crème fraiche or grilled cheese croutons.

    Filed under: recipes

About

Catch the true spirit of The Barefoot Republic by checking out our blog. You’ll get the skinny on all the important news such as details on Barefoot events, fun photos, easy and delicious recipes, tips from our Winemaker Jen Wall for enjoying our wine and Barefoot news and announcements. It’s a great place to get the latest on what’s happening in the Barefoot community.

Archives

Tags

" Altruism Amateur Gastronomer Asbury Park AVP AVP championship cup AVP Crocs Tour AVPNext AVP Next Barefoot Barefoot Bubbly Barefoot Bubbly Moscato Spumante Barefoot Bubbly Rose Cuvee Barefoot California Riesling Barefooters Barefoot Events Barefoot Impression Barefoot news Barefoot Republic Barefoot Republic recipes Barefoot toe-sts barefootwine Barefoot Wine barefoot wine & bubbly Barefoot Wine AVPNext Championship Cup Barrel Room beach Beach Cleanup Beach Rescue beach rescue concert Beach rescue project beach season beach volleyball Best Champagnes for Weddings Bloody Good Blood Orange Mimosa Bolsa Chica State Beach Bubbly Bubbly Extra Dry Ca-BOO-ney Sangria Cabernet Sauvignon California Champagne Champagne charity Chicago cleanup cleveland cold war kids ColoraToe Community concert cooking Costumes daylights savings dune restoration Earth Day Eric Hutchinson Events extremetoe Fall famous beaches festival fitness Fleet Week Florida Flower & Garden Show gavin degraw getaways Get Barefoot GoldenArches grunion Hallo-wine Happyfeet Harvest Harvest 2009 Holiday Case Houston Huntington Beach Huntington Beach clean-up Jennifer Wall Jen Wall jogging joss stone Key West Food & Wine Festival Kiva Life Rolls On Lodi Louis LQRA Mango Mimosas Mary Rambin Mason Jennings Members miami Minnesota Mississippi Montauk Monster moscato Moscato Cake Moscato Spumante national multiple sclerosis society New Orleans Wine and Food Experience November Chili NOWFE Oak Street Beach oregon Pinot Grigio Pinot Noir Preppy Foot Randy Randy's Recipes Randy Arnold Randy Recipes Raspberry Boo-Ret recipes rescue Robin Thicke Rose Cuvee Rose Cuvee Champagne running San Francisco Sangria Santa Barbara Sauvignon Blanc Seattle Shorebreak Hotel Sparkling Green Goblin St. stretches Superbowl SurferToday Surfrider Campaign Surfrider Foundation Sweet Potato Queens Sweet Red Tailor Taste Team Thanksgiving Recipes The Huffington Post The Kindness of Strangers The Stone Pony TMI Weekly toasts Toe-sts ToenaciousD Twitter Valentine's Day victoerious volleyball volunteer Vote to Save America's Shores walk MS water safety Wedding Gifts Weddings Welcome Who Dat Saints Sipper Wine Wine Wednesday WrightFoot Zinfandel Zingria

Subscribe to the RSS feed for 'Republic Blog' Subscribe to RSS