This refreshing, delicious white wine Sangria — made with Martha Clara Vineyards'Sabor wine — is perfect to accompany cheese quesadilla appetizers for your Cinco de Mayo celebration , or any spring and summer get-together.
Juan Micieli-Martinez shows you how to prepare your Sangria in this Cookin'Local video. (Ingredients list below.)
Sangria 1 chopped mango 1 chopped orange 1 bottle of Sabor 1 bottle of Chardonnay 1/2 liter of ginger ale Sugar/Tequilla/Schanpps mix
Celebrate Cinco de Mayo this year with these easy quesadillas, made by Juan Micieli-Martinez, winemaker and general manager at Martha Clara Vineyards in Riverhead. (Ingredients list below.)
Want a delicious white wine Sangria to accompany your quesadillas? Juan will show you how to make it. Click here for the Cookin' Local video.
Ingredients:
Quesadillas Enough to make 12 tortillas / 6 quesadillas 2 cups of Maseca 1 1/2 cups of warm water 1tbsp vegetable oil 1 tsp salt 1/4 cup of shredded mozzarella and cheddar
Guacamole Serving 4 2 small avocados 1 tbsp sour cream (optional) 1/4 cup of chopped cilantro 1/2 small diced onion juice of half a lime salt and pepper to taste
A five-session Viticulture / Winemaking seminar for the wine enthusiast interested in instruction in and experience with growing and making wine.
There will be five sessions. The first four will be held through the 2011 growing season and will be given by vineyard manager Jim Thompson. An informal 2 hour classroom segment of each session will focus on the care and management of the vineyard at that particular growth stage. We will then move outdoors to a block of Merlot where you will put into practice what you have learned. You will get hands on experience in pruning, tying, canopy management, fruit thinning and harvesting. The grapes you tend and harvest will become the wine which you will take home.
The fifth session will be held in February of 2011 with the Martha Clara Vineyards winemakers. You will taste and discuss a barrel sample of the wine the group has grown and produced.
Session 1 - April 30, 2011, 10am-1pm (rain date 5/1) Pruning and Tying In this first class we will discuss why we prune, when and how to prune, various training systems and their function, varieties and geographical requirements for growing wine grapes. The group will then move to the vineyard where you will be issued pruners and instruction on vine pruning and shoot tying.
Session 2 - June 25, 2011, 10am-1pm (rain date 6/26) Trellising and Canopy Management We will discuss trellis design and installation, shoot thinning and positioning as well as plant physiology. In the vineyard the group will assess shoot density and fruit set. We will move catch wires and look at trellis structure and materials.
Session 3 - August 20, 2011, 10am to 1pm (rain date 8/27) Cropping Levels and Fruit Thinning The discussion will begin with cropping levels and crop adjustment. We will then discuss various summer vineyard tasks such as hedging, leaf pulling, canopy management and ground cover management. In the vineyard we will assess the existing crop level then drop fruit if necessary to accomplish the optimum target crop level as decided in class. We will also remove leaves to expose the fruit to optimal sunlight.
Session 4 - October 15, 2011, 10am-3pm (rain date 10/22) Harvest and Winemaking. Discussion will focus on harvest ripeness parameters and flavors. A field lunch will be provided. We will harvest approximately 1200 pounds of fruit and take it to the winery where it will be crushed, destemed and placed in the fermentor. The grape must will be inoculated with yeast and when we leave the winery your fruit will be on its way to becoming wine.
Session 5 - February 18, 2012 Recap and Dinner. We will offer a makeup session where participants may come to discuss any of the classroom information they may have missed and ask questions. Immediately after the makeup session all participants will visit the winery for a barrel tasting of the wine we have grown. After the tasting there will be a dinner paired with Martha Clara Wines.
After bottling, later in the year each participant will receive 2 cases of the merlot wine we have grown.
The program size is VERY limited in order to provide a first class experience for every participant. Reserve your spot as soon as possible at 631- 298- 0075 x 101
The cost of the program is $700.00 / Wine Club members $600.00. To register please call Marie at 631- 298-0075 x101 or email - MarieW@marthaclaravineyards.com
Source: Martha Clara Vineyards press release dated March 23, 2011
Here's an easy-to-follow, easy-to make recipe for homemade pizza from Juan Eduardo Micieli-Martinez, winemaker and general manger of Martha Clara Vineyards in Riverhead.
In this 9-minute cooking demonstration video, Micieli-Martinez takes you through the pizza-making recipe step by step.
Visit Martha Clara Vineyards' website for more information. Click here.
Adobe Flash Player not installed or older than 9.0.16!
Fresh Broccoli Pizza
Dough for three pies:
4 cups unbleached flour 1.25 cups pasta or semolina flour 5 tsp of yeast 2.25 cups warm (not hot) water 1 tsp sugar 2tsp salt 3 tbsp extra virgin olive oil (EVOO)
In two cups of warm water add sugar and yeast and allow to activate. In stand mixer bowl add unbleached flour, pasta flour, salt, EVOO, and mix slightly. When yeast mixture looks slightly foamy add to mixer bowl 1/2 cup of liquid at a time and allow to mix. When empty add 0.25 cups more warm water and add to dough mixture. Place dough in non-refrigerated preferably warm area with a non-stick cover. After several hours re-knead with dough hook and divide into three balls. Allow to rise for 1-2 hours more covered before forming pizzas.
For Topping three pizzas:
2 heads broccolli 1 tsp crushed red pepper 6 cloves garlic 1 medium onion 6 Tbsp EVOO 1/2 tsp salt 2.25 cups shaved and grated pecorino romano Black pepper to taste.
Pre-heat oven to 500 degrees F. Chop broccolli, onion, and garlic. Add EVOO to large saute' pan on medium heat add crushed red pepper and then onion. Allow onion to saute' for 2-3 minutes add garlic and saute until softened (about 3 minutes more). Add broccoli and saute to slightly tender (about 5 minutes) add salt and turn off heat. Add broccoli topping to formed pizza and add 3/4 cup shave Pecorino Romano apply fresh crushed black pepper to taste. Put into oven for 7 minutes and then turn and bake for 5 minutes more or until crust starts to turn golden brown. Bake on pizza at a time.
How many trips do you make to the grocery store each month? How many of those are planned? You could be spending extra money each month by taking those unplanned trips. Planning your meals ahead of time can take the impulse shopping out of your grocery budget.
