recipes | Heirloom DC

Rosé Every Thursday – Get Figgy With It

July 21, 2016 By Vicky Leave a Comment

Ah, Thursday. It feels good to be back. Time to sip and share!

This week’s Rosé is Chandon Rosé from Napa Valley, California. This is the first one we have tried that was made in America (make us proud Cali).

A little about Chandon:

In the glass, our Rosé is a pretty pink with intense ripe strawberry, juicy watermelon, and fresh red cherry fruit aromas and flavors. On the palate, this wine is creamy and seductive with a defined structure from the Pinot Noir added in its final stages.

Yes, we definitely have a good feeling about this.

Pop, pour & sip. We take a second…

Hello, sparkling Rosé. We give it a second to let the fizz die down, and we try again. It does not disappoint. It is smooth and calming. Three words we would use to describe the flavor: dry, refreshing, & savory. It is definitely one of our favorites so far, look at that beautiful color! The subtle fruity flavors mixed with the savory hints make it light and easy to drink. This seems like it would taste just as good bundled up by a fireplace in the winter as it does sitting outside enjoying the warm summer sunset.

Time for a snack. We have to confess, we have a bit of love for Figs. They play hard to get, but finding them at the right farmer’s market always helps!

We present: Burrata Pizettes

We love how flavorful these pizettes are.

What you will need:

Focaccia bread
Fresh Burrata
Prosciutto
Fresh (local) Figs
Salted Pistachios
_{Photo by Event Photo Journalism}

For the base of the pizette feel free to use your bread of choice whether it be Ciabatta, Focaccia or French. We prefer Focaccia!

Go ahead and cut small circles out of your bread (think mini pizza). We suggest toasting these until they are just the right amount of crisp, but enjoying them without being toasted works too!

Once the base is just the way you like it time to add the (mouth watering) toppings. Layer your Prosciutto, Burrata, sliced Fig, and drizzle on some of your salted Pistachios. An additional topping you could add is Balsamic reduction, it will not disappoint!

We hope you enjoy this delicious combination.

Take away: would we drink Chandon Brut Rosé again? Definitely. Our final rating: we give it a 8/10 (our highest rating yet!). Would we eat these mini pizettes again? you know that answer. Thank you for joining us again this week! We are excited to pop and share with you again next week. It is going to in the 90s this weekend in The District….sounds like you know just the thing to cool you down 😉 . See you again next Thursday…Cheers!

Coco for Kiwi + Chia Pops

June 8, 2016 By Vicky Leave a Comment

There are many ways to cool down in the Summer. You can dive into the pool, take a cool shower, drink a nice glass of ice water….or you can make delicious popsicles. We’ll take the latter.

We’ve been cooling down with the help of these delicious Coconut Kiwi and Chia see popsicles. With just the right amount of sweet, these pops are perfect for any time of the day!

What you will need:

Popsicle mold
3 Kiwis
Chia Seeds
Coconut Milk
Milk (you can make these dairy free using soy milk or almond milk)
Agave
Popsicle sticks
Any other ingredient that makes this the perfect pop for you!

First step: Measure everything out

1 3/4 cups canned coconut milk
3/4 cup milk (or any milk alternative)
1/4 + 1 Tbsp cup chia seeds
3/4 agave syrup
3 kiwis, peeled and sliced
We added a table spoon of plain Greek yogurt for some extra protein!

Once everything is measured out, go ahead and slice up your Kiwis.

Mix together your Coconut milk and milk.

Add your Agave. Depending on how sweet you want these to be, add a little extra. Add your Chia seeds. Stir.

Place your Kiwi slices into the popsicle molds. You will have to use something to keep them tight against the sides, we opted for our cute popsicle sticks. They did the trick!

Gently pour the mixture into your mold. And then, wait.

We know, four hours seems so long! But it is worth it.

See?

We had one for breakfast and then for an afternoon snack. The perfect Summer treat. Cheers!

Rosé Every {Thurs}day: Belleruche Rosé

May 26, 2016 By Vicky Leave a Comment

Week two of our Rosé tasting. We’ve been looking forward to this all week! There is some tough competition, as we truly enjoyed the Valdo Brut Rosé last week.

Let us begin…
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This week we are featuring: Belleruche Rosé

A bit about this Rosé. The winemakers describe it as such:

Chapoutier’s Belleruche Rosé is made from a blend of Grenache (roughly 75%), with smaller amounts of Cinsaut (Cinsault), and Syrah. The Grenache in this food-friendly wine gives it bright red stone fruit flavors and beautiful color, while the Cinsaut gives its delicate strawberry aroma and the Syrah its body, making it a great pairing even for the intense flavors of seafood.” (read more here)

This Rosé is on the paler side of scarlet. This color is obtained through the ancient process of débourbage, where the grape must (juice) is allowed to settle for a period of 24 hours.

On to the Thursday ritual. Pop, pour, and sip. We sip, and we take a second.

Right away we can taste how dry this Rosé is. Three words we would use to describe the flavor: dry, crisp, & unexpectedly tart. This Rosé definitely identifies with the wine side of the Rosé family. We imagine the perfect setting to be drinking this is in Santorini, overlooking the beautiful city and unbelievably blue water of the Aegean Sea with the sun slowly setting on the island.

We thought we would pair this with a delicious seafood bite. Seared Scallops with a little Mango and Pineapple Chile on top.

_{Photo by Ashley Hafstead}

The Recipe:

Scallops

The Pineapple Aji Chile Sauce: Diced Pineapple, Cilantro, Scallions, Green Chiles

The Mango Salsa: 1 Mango, Onion, Cilantro and Lime

Salt and Pepper to taste

Let’s start with the chile sauce. We diced up some pineapple, chopped up a few scallions and cilantro and tossed them into a food processor to create a puree. Taste and add what you would like to balance out the flavors. We like ours a little spicy, so we added some extra green chiles. Once you are satisfied, set aside.

Our way of making the mango salsa is similar to our chile puree sauce. We shredded some mango and onion, chopped up cilantro and added all three ingredients into the bowl. Mixing these together with our hands, we squeeze in the lime juice. Go ahead and add a little more onion for a little kick, or some Mango to keep it a little sweeter. Set aside.

Rinse your scallops with cold water and pat dry. While the scallops dry, go ahead and put your oven on hot while adding a little bit of oil and butter. You want to wait until you see the pan smoking to put your scallops onto the heat. Add a little bit of salt and pepper to the scallops. Place the scallops onto your pan, making sure that they are not touching. You’ll have to monitor the heat on these, as you only need to sear each for about 1 1/2 minutes. Make sure that the scallops have a golden crust and remove from the pan.

At this point, you are probably excited to combine all three parts of your dish. Place the scallops on a plate, take a pinch of your mango salsa on top of the scallops, and take a spoon to drizzle your pineapple chile puree. Take a bite, and enjoy.

How delicious is that?

Take away: would we drink this again? Probably. Our final rating: we give it a 5/10. Would we eat the scallops again? ten more please. Thank you for joining us this week! We are excited to pop and share with you again next week. We hope that you enjoy your Rosé every day of this Memorial Day Weekend. See you again next Thursday…Cheers!

Rosé Every {Thurs}Day, Valdo Brut Rosé

May 19, 2016 By Vicky Leave a Comment

We love Rosé, this is true. We love Rosé everyday, but we especially enjoy a glass on Thursdays to get our tastebuds ready for the weekend.

So, since we love being the hostesses with the mostesses, we are here present to your our new micro series: Rosé Every {Thurs}day, where each Thursday we combine our love for tasty bites and meals with our love for Rosé. We will share with you our thoughts on a Rosé and then give you a recipe that we think seasonally compliments it. We hope that you can join us! {comment away!}

Let the tasting begin.

This week we are featuring: Valdo Brut Rosé

A bit about this Rosé. The Rosé is created from the perfect blend of two typical Italian vines, the Sicilian black berry Nerello Mascalese, and Glera, the fruity grapes from the Veneto region. The winemakers describe it as such:

“The bouquet has fine and elegant blossoms, with a consistent presence of raspberry. The palate has a tickling fine perlage of minute bubbles; pleasant round warm flavor with a charming fruity aroma. The whirlwind of sensations generated by this excellent Rosé wine from the Valdo expertise, is pure delight.” (read more here)

The Rosé itself is beautiful. A deep scarlet color with complimentary bubbles throughout the bottle.

Pop, pour, and sip. We sip, and we take a second.

We both smile, this is a good one. Three words we would use to describe the flavor: fruity, crisp, & floral, just as the winemakers described. You can definitely taste the Prosecco side to this Rosé. It is not overpoweringly sweet as some Rosés can be, which we enjoyed. We imagine the perfect setting to be drinking this is in the late afternoon as the sun is going down over the beach, a little breeze, and a little bubbly.

On that note…..as the summer approaches, we think that this Rosé will pair perfectly with locally sourced Crab salad in mini Cucumber bowls.

The Recipe:

Locally Sourced Lump Maryland Crab (6.4 ounces)

Cucumbers (3 or 4)

Cilantro, finely minced (0.71 ounces)

Red onion, finely minced (1/4 of the whole)

1 tablespoon olive oil

1 tablespoon lemon or lime juice

Salt to taste

Go ahead and cut up the Cucumber into about 2/3-inch pieces. Scoop out a good amount of the insides with a melon scoop to make it easy. Add a taste of salt, and put aside.

Combine all of the ingredients for the crab salad, and give it a taste. Balance out the tastes, and violá! Add the crab to your little Cucumber bowls and serve.

Take away: would we drink this again? Yes, probably the whole bottle next time. Our final rating: we give it a 7/10. We are excited to pop and share with you again soon, and hoped that you enjoyed it too! We hope to see you again next Thursday…Cheers!

Grill Time: Entertain with Spring Inspired Recipes

April 22, 2016 By Vicky Leave a Comment

The sun is out, flowers are blooming, and our taste buds are craving some Spring inspired bites. It’s time to dust off your “Kiss the Cook” apron and break out the grill. Whether you’re cooking for a large group of friends, your family, your significant other, or just yourself, a simple and tasty meal involving locally sourced grilled meats and vegetables will hit the spot.

We’ve outlined some easy ideas below, to help you entertain and satisfy everyone at the table (even the picky ones).

Grilled Romaine Caesar Salad with Fresh Parmigiano

Yes, you can grill your salad, too! Split a fresh head of romaine lettuce down the middle and char, add some sliced cherry tomatoes, drizzle with Caesar dressing, then sprinkle with Parmigiano cheese – and if you’re feeling adventurous, add bacon bits!

Grilled Avocados with Cherry Tomatoes

Halve an avocado or two and try it yourself. When grilled, the insides begin to melt a bit–the ideal condition for when you top with sliced cherry tomatoes, nuts, and herbs.

Pineapple Kabobs

Slice up some pineapple in a sweet glaze–add brown sugar for extra flavor. Surprise your guests by getting creative and use a Rosemary twig as the skewer instead of a traditional wooden skewer. Then just grill until charred, and enjoy!

BLT Skewers

Add a new twist to your favorite type of sandwich. Cut up some bacon bought from your local Farmer’s Market and romaine lettuce, then thread it onto skewers with cherry tomatoes. Grill and serve outside on a warm spring afternoon!

Grilled Sweet Potatoes

Bake your sweet potatoes and slice into large chunks. After grilling for a few minutes, toss with a tangy mixture of olive oil, mustard, locally sourced honey, and apple cider vinegar

Grilled Portobello Mushrooms

Not in the mood for burgers? Substitute a few locally sourced hearty portobello mushrooms for those beef patties and enjoy with or without a bun.

Grilled Squash Pizza

All you need is a premade crust (we suggest stopping by your local Italian store for the freshest) cheese, some savory veggies, and an appetite. Cut up your squash and spread across the crust with fresh tomatoes and zucchini, then top with cheese get grilling.

Grilled Eggplant with Goat Cheese

Grill your eggplant in a pan until tender. Sprinkle with goat cheese and basil, and top with pine nuts for good measure.

Smoky Shrimp & Charred Corn Quesadillas

Skip the pan this time–create some delicious quesadillas on the grill. Brush your tortillas with olive oil, then top with the fillings: fresh smoky grilled shrimp, charred corn, cheese, beans, peppers, onions, etc. Seal by folding over once the cheese begins to melt. Try matching with grilled avocados!

Chipotle Chicken

Concoct a mouthwatering mixture of Mexican flavors and spices, thoroughly coat your chicken breasts or thighs. Once marinated, grill up and enjoy the flavorful kick. For boneless chicken, you can also cut up and thread onto skewers for a fun twist.

With your Spring inspired ingredients, your grilled meals can be as versatile as you want them to be. And so can your menu for your next big (or small) event. If you don’t want to do the cooking yourself, your friends at Heirloom are happy to work with you to create a memorable meal that will leave taste buds pleased and guests speechless! Interested? Click here, and let’s get those creative ideas flowing!