14 Hands Hot to Trot White Blend
14 Hands Merlot
14 Hands 2010 Cabernet Sauvignon
1 Brie cheese wheel (for a large crowd, I use the 1kg wheel)
1 tbsp olive oil
1/2 red pepper, chopped
1 small onion, chopped
1/4 cup fresh basil, chopped
juice from 1/2 lemon
3 tbsp white wine (14 Hands Hot to Trot White Blend)
salt & fresh ground pepper to taste
- First, you will need remove the skins from your peaches. The easiest way to do this is to blanch them, and the peach skins will slide right off. Here’s how:
- Put your peaches into a pot of boiling water, for 1 minute. No longer.
- Then remove from the boiling water, and immediately put them into a cold water bath, for 1 minute. No longer. Do not soak them.
- The skins should just peel off. Then remove the pits, chop them up, and set aside.
- Then, in a frying pan, heat up the olive oil, and cook the red peppers, onion and basil until soft.
- Add the wine, lemon juice and peaches.
- Cook until the peaches are slightly broken down, but still chunky, about 15 minute. Stir frequently, making sure nothing is burning or sticking to the bottom of your pan.
- Let cool.
- Once you are ready to serve this appetizer, preheat your oven to 400 degrees.
- Scoop a generous amount of the Summer Peach Chutney onto the Brie wheel.
- Bake for 10-15 minutes, or until the Brie is softened but not runny.
- Serve with chunks of sliced bread or crackers.
2 cups grated, fresh horseradish
2-4 cloves garlic, minced
2 tbsp peppercorns
2 tbsp Kosher salt
1/4 cup olive oil
1 tbsp minced basil
1 tbsp fresh oregano
1 tbsp fresh thyme
1 tbsp chopped rosemary
1 tbsp cajun spice
wine (14 Hands Hot to Trot Red Blend)
- In a small bowl, combine the horseradish, garlic, pepper, salt, oil, fresh herbs and spices.
- Rub the mixture over the entire surface of the prime rib, then let it rest to allow the meat to come up to room temperature (about 45 minutes to an hour depending on the size of your prime rib).
- Preheat your BBQ to a medium-high heat (about 350 degrees).
- Place your prime rib onto the rotisserie, and at this high heat, sear the meat for about 10 minutes.
- After this time frame, turn the heat down to about 200-250 degrees.
- Make sure to have a drip pan under your meat, as it catches all the good drippings, and you can make gravy or a sauce with it (just make sure to strain it first). We put some of the 14 Hands Hot to Trot Red Blend in the pan during the cooking process for extra flavour!
- The roasting time will take about 2 1/2 to 3 1/2 hours, depending on how you like your meat done, as well as how big your roast is (basically, apply the rule of 20 minutes per pound).
- Remove your roast when it is about 5 degrees below the internal temperature you want, and let it sit, covered with foil, for about 15 minutes.
Medium-Well: 150 – 155 degrees F
** In full disclosure I did receive as a gift from 14 Hands Wine, the wine for testing, and the finances to make dinner possible! BUT, all the opinions about the wine are my own, truly. And whew, thank goodness we REALLY liked the wine, because what on earth would I say then! ;) **