Enjoy these great wine-pairing recipes from the Kalyra Kitchen!
Prosciutto, Gorgonzola and Fig Flatbread with Balsamic Reduction
Pairs with Kalyra Syrah Ingredients Pizza dough 4 slices Prosciutto, torn into pieces 1/2 cup crumbled Gorgonzola cheese 4 large fresh figs, quartered and then sliced into fourths fresh arugula 1/4 cup balsamic vinegar 1 tablespoon brown sugar Directions Preheat oven to 450 degrees F and set oven rack on lowest level. On a lightlyRead more.
Grilled Scallops with Grilled Apples and Honey Drizzle
Pairs with 2011 Grenache Blanc Ingredients 2 Granny Smith apples, cored and peeled 12 big sea scallops 4 Tbsp olive oil 1/4 cup seasoned rice vinegar 1/4 cup honey 8 fresh basil leaves, thinly sliced fresh ground pepper salt Preheat a gas grill at high heat. Slice apples crosswise into quarter-inch slices. Brush olive oilRead more.
Beef Tenderloin Crostini with Horseradish Aioli and Pesto
Pairs with the 2009 Grenache/Syrah Blend Ingredients 10 oz portion beef tenderloin Kosher salt & pepper, to taste Horseradish aioli, recipe follows 10 Crostini 1/2 cup store-bought or homemade Pesto Preheat oven to 400°. Season beef with salt & pepper. Place large skillet over medium-high heat; sear tenderloin on all sides. Transfer beef to bakingRead more.
Pairs with MC2 Members Blend Ingredients 1 tablespoon good olive oil 8 ounces dry cured center cut applewood smoked bacon, diced 2 1/2 pounds chuck beef cut into 1-inch cubes Kosher salt Freshly ground black pepper 1 pound carrots, sliced diagonally into 1-inch chunks 2 yellow onions, sliced 2 teaspoons chopped garlic (2 cloves) 1/2Read more.
Grilled Lamb Merquez Sausage Pizza
Pairs With our Barbera Wine Ingredients 1 onion, thinly sliced 1 bunch spinach (approx 5 oz) 2 store-bought pizza doughs 1 cup whole milk ricotta cheese 1 pound lamb Merguez sausage, removed from casing and cut into ½ inch pieces Prepare the grill to medium-high heat or preheat the oven to 500 °F. Heat oneRead more.