To finish potatoes: Heat olive oil in large skillet over high heat. When hot, add seasoned potatoes, cut side down, and rosemary. Cook until golden and crispy, about 2 minutes per side. Sprinkle with additional salt and pepper to taste.
Red Wine and Vanilla Bean Panna CottaYield: 6 servings1 orange1 cup blackberries and or raspberries1 vanilla bean, cut in half3 cups Las Rocas Garnacha wine2/3 cup sugar1 cup whole milk1 1/4-ounce packet unflavored powdered gelatin2 cups whole Greek style yogurt Fresh mint sprigs for garnish
Remove a wide, 2-inch-long strip of zest from orange with sharp paring knife. Peel and segment orange and toss with blackberries, cover and refrigerate.
Scrape seeds from vanilla bean. Place seeds and pod in small saucepan. Add wine, 1/3 cup sugar and orange zest strip. Simmer over medium-low heat until reduced to 1 1/4 cups, about 35 minutes. Discard vanilla bean pod and zest strip. Cool completely. Set aside 1/4 cup for serving.
Combine milk with remaining 1/3 cup sugar in medium saucepan. Sprinkle in gelatin and let stand, undisturbed, until gelatin softens, about 4 minutes. Cook over medium heat, stirring occasionally, until gelatin and sugar are just dissolved (do not boil); let cool. Whisk in 1 cup of wine reduction and yogurt until smooth. Pour into six 6-ounce ramekins or jars, cover and refrigerate until set, at least 3 hours or overnight.
If using ramekins, dip bottom of each ramekin in warm water to loosen. Invert each panna cotta onto a plate. If using jars, skip this step. Drizzle panna cottas with reserved wine reduction and garnish with oranges and berries and sprig of fresh mint.
Goat Cheese Crostini with Grilled Peaches, Serrano Ham and Marcona Almonds
Serve with Las Rocas Rosé, a fruit-forward seasonal wine with notes of raspberry and strawberry.
Yield: 1 dozen crostini12 slices French bread, sliced on the diagonal into 1/2-inch-thick slices Extra virgin olive oil Kosher salt and freshly ground black pepper12 thinly sliced pieces of Serrano ham2 ripe peaches, halved, pitted and sliced onto 12 thin wedges2 ounces goat cheese, crumbled (about 1/4 cup)1 tablespoon roughly chopped Marcona almonds
Preheat grill. Brush each slice of bread on one side with olive oil and sprinkle with salt. Grill, oil-side down until lightly golden brown, about 3 minutes. Remove from grill and place a piece of Serrano ham on each. Drizzle peaches with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste. Grill peaches until grill marks appear, turning once, about 1 to 2 minutes per side. Place warm grilled peaches on top of each crostini and sprinkle each with crumbled goat cheese and Marcona almonds. Drizzle them lightly with additional olive oil. Serve.
About Family Features Editorial Syndicate
This and other food and lifestyle content can be found at www.editors.familyfeatures.com. Family Features is a leading provider of free food and lifestyle content for use in print and online publications. Register with no obligation to access a variety of formatted and unformatted features, accompanying photos, and automatically updating Web content solutions.
Image Available: http://www2.marketwire.com/mw/frame_mw?attachid=2341156
Add to Digg Bookmark with del.icio.us Add to Newsvine