I enjoy pairing food with wine and have to admit that experimenting with pairing food with something other than wine is new to me (but I think I’m hooked!). I was recently asked to try the new Stella Artois Apple Cidre and pair it with something delicious.
This is a European-style cider made from fresh, hand-picked red apples with accents of peach, apricot, and orange. It tastes light, crisp, and refreshing. I thought it would pair nicely with an appetizer that is also light yet had a little crunch.
Strawberries fresh from the farmers’ market were my inspiration for this appetizer. Topping a toasted baguette with goat cheese, and drizzled with balsamic vinaigrette glaze — these were the perfect accompaniment to a nice cold Stella Cidre. Score 1 for food pairing!
Slice baguette and top with goat cheese. Place sliced strawberry on top and then drizzle with balsamic vinaigrette glaze.
Variation: You can toast the baguette slices first if you prefer. Simply brush on ised with olive oil, place on cookie sheet, and back for 10 minutes at 425 degrees. Assemble as instructed.
I hope you’ll try pairing something with this new Stella. I would compare it to pairing food with white wine — so that should get your wheels spinning with ideas! Cheers to the new Stella Cidre. Oh and … it’s Cidre, not cider. :)
Disclosure: Compensation was provided by Stella Artois via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Stella Artois.
Looking for party food ideas? These simple sandwiches are easy to make and cute to serve!
Serving sandwiches is a great way to take the stress out of entertaining. Whether you’re hosting a play date or a luncheon, consider making a plate of sandwiches for your guests. You’ll want to create a variety (three types of sandwiches is always a good rule of thumb) and you’ll want to add a little extra touch in the way you choose to display them. One simple way to dress up your sandwich platter is to wrap them individually. Not only will they look more thoughtful, it will be easier for guests to grab as they mingle.
Nothing screams summer like a sweet, cold treat. I recently created this summer dessert for SC Johnson, where I am a guest blogger. When planning your next summer dessert, put aside the carton of ice cream and ordinary pops and consider making these easy yogurt pops. Not only is yogurt good for you, but you can combine it with your favorite “mix-ins” to create a delicious summer treat. Because you can use any yogurt on hand, this recipe is simple and takes just minutes to whip up when the craving hits. Prepare a batch ahead of time so they are ready to indulge in on a warm summer afternoon. Make them all the same or create a variety – the options are endless!
They are really simple to make and look amazing!
Easy Yogurt Pops
Prep: 5 minutes
Freeze: 1 hour, minimum
Yield: 1 Yogurt pop
Small paper cups
Small wooden sticks or spoons
2 tablespoons graham crackers, crushed (you can also use crushed cookies)
1/2 cup vanilla yogurt or flavor of your choice
1 tablespoon blueberries or your favorite mix-in
In a paper cup, layer 1 tablespoon of graham cracker crumbs, yogurt and blueberries. Top with remaining graham cracker crumbs. Insert wooden stick or spoon and place in the freezer for at least one hour. Once frozen, remove paper cup, serve and enjoy!
I am a Guest Blogger for SC Johnson and this is a sponsored post. All ideas and opinions are my own.
It seems like we were just kicking off summer and now it’s the final weeks before school is back in session (where did the summer go?!). Although we’ve packed in lots of beach time, several fun trips (and of course a few great poolside cocktails), we’re just not ready to let the carefree summer evenings go. We’re packing in as much time together as we can doing the simple things like playing yard games and grilling outdoors.
We love to keep our grilling simple which makes for more time for fun with the family. Fruit and veggies kabobs like these are a go-to summer grilling item. A bonus is that they are simple to make and can be done up to a couple of days ahead of time if you just keep them in the fridge until you’re ready to toss them on the grill.
Fresh veggies and some sweet pineapple are my favorite combos for the grill. We simply skewer them and toss them on for about 10 minutes. They make the perfect side dish for our favorite Hebrew National hot dogs (we love that they are all beef).
We also had some grilling “firsts” this summer: pizza and fruit. Both were delicious!
What is your favorite thing to grill? If it’s Hebrew National you’re in luck! Share and you could win free franks by entering their Facebook contest.
Disclosure: Compensation was provided by Hebrew National via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.
Hebrew National tastes great because, for more than 100 years, we’ve adhered to the highest quality standards. Hebrew National Franks are made with premium cuts of 100% pure kosher beef, and contain no artificial flavors, no artificial colors, no by-products, and no fillers. Premium taste and high quality every time, for any occasion. That’s our guarantee. Learn about even more reasons to love Hebrew National, and tell us why you love them, too! http://www.facebook.com/HebrewNational
We may be past the 4th of July, but the summer entertaining season is just heating up! If you’re like me, you like to have that go-to crowd pleasing dish that you can whip up for impromptu BBQs and get togethers. I recently discovered Mario Batali’s Warm Potato Salad while watching The Chew and I’ll admit, I got a little excited. Why? The recipe calls for NO mayo (the main reason I am not typically a potato salad fan) and it includes fried eggs. Fried eggs is one of my favorite foods so I knew I had to give this recipe a try. See Mario whip it up here:……….
And here is my version:
WARM POTATO SALAD based on Mario Batali’s recipe, a few alterations
2 pound Tiny New Potatoes
2 teaspoon Balsamic Vinegar
1 tablespoon Whole Grain Mustard
1/4 cup Extra Virgin Olive Oil plus 1 tablespoon
Salt and Freshly Ground Pepper
Handful of Chopped Fresh Parsley
-Bring a salted pot of water to a boil. Add potatoes & cook until just tender. Drain and allow to cool. Once cool enough to handle, slice them in half. Place them all in a large bowl.
-In a pan add 1 tablespoon of olive oil and fry each egg. Remove from heat when cooked and thinly slice.
-In another bowl, combine the balsamic vinegar, mustard, a pinch of salt and a few grinds of freshly ground pepper, and whisk in the olive oil. Pour over the potatoes, then add the parsley and sliced eggs. Toss everything to coat, and serve warm.
Hostess Tip: You can even make this ahead of time, just warm in the microwave before you serve.
If you’re looking for more ideas to serve up a crowd this summer. This episode is a “burger throw down” and there are several great burger recipes to try (some really unconventional, so mix things up a bit!).
What will you serve up this summer?
All summer-long, ABC’s The Chew is your one-stop shop for everything food. From grilling and outdoor entertaining to road trips and picnics, The Chew is dishing out the most sizzling, mouth-watering meals to satisfy your summer cravings!
Tune In: Fresh Daily. Weekdays 1e|12p|c Stay tuned for more of my favorite clips and recipes I’ll test along with them!
Compensation was provided by ABC via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ABC.
There’s still time to make that shopping list, run to the market and whip up something festive for the 4th! Looking for 4th of July recipes? Here are a few of my favorites this year that I spotted on Pinterest. Which will you make?