Uncork and relax this weekend!
Memorial Day Weekend is officially here, and
the outdoor drinking season has begun! Barbecues, shaded patios and decks are where a lot folks will be spending their time and sipping wine beneath the sun. As you gear up for grilling with friends and family this weekend, we have perfectly paired Jenny Dawn Cellars wines with your favorite barbecued treats.
Let your moment begin this weekend by sipping on Jenny Dawn Cellars wines and enjoying the grilled portobello mushrooms, grilled tarragon mustard chicken, shaved fennel and avocado salad and crab and asparagus salad.
Email us your favorite weekend wine moments at email@example.com to receive a FREE Jenny Dawn Cellars t-shirt!
Grilled Portobello Mushrooms
Pair with the Jenny Dawn Cellars 2016 Pinot Noir
3 Portobello mushrooms.
¼ cup of canola oil.
3 tablespoons chopped onion.
4 cloves of minced garlic.
4 tablespoons of balsamic
1. Clean mushroom and remove stems, reserve for other use. Place caps on a plate with the gills up.
2. In a small bowl, combine the oil, onion, garlic, and vinegar. Pour mixture evenly over the mushroom caps and let stand for one hour.
3. Grill over hot grill for 10 minutes then serve immediately.
Use aluminum foil to keep the food moist, cook it evenly, and make clean-up easier.
Grilled Tarragon Mustard Chicken
Pair with the Jenny Dawn Cellars 2016 Chardonnay
2 tablespoons of Dijon mustard.
2 tablespoons of finely chopped garlic.
1 tablespoon of dried tarragon.
1 teaspoon honey.
1 tablespoon lemon juice.
4 skinless, boneless chicken breast halves.
1. Preheat grill for medium heat and lightly oil grate.
2. Whisk mustard, garlic, tarragon, honey, and lemon juice in a small bowl. Pat chicken breasts dry with a paper towel; coat one side of each breast with mustard sauce.
3. Place chicken, coated side down, on grill; cover with remaining sauce and close grill lid. Turn chicken over after 10 minutes. Cook chicken breasts until no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degree F.
Shaved Fennel and Avocado Salad
Pairs with Jenny Dawn Cellars 2017 White Wine
2 medium fennel heads
2 ripe Haas avocados
2 Ruby Red grapefruits, sectioned
½ cup macadamia nuts, roughly chopped
2 tablespoons fennel fronds, chopped
½ shallot, minced
Juice and zest of 1 lemon
Juice and zest of 1 orange
1 teaspoon rice wine vinegar
1 cup olive oil
1 cup sugar
1 cup water
2 cups mache, roots removed
Salt and white pepper to taste
Combine the water and sugar in a sauce pan and bring to a boil stirring occasionally with a whisk. Remove from heat and refrigerate until cold (simple syrup). Peel the skins off the grapefruit and remove the sections, cutting in between the pith. Place the sections in a bowl and cover with the simple syrup. Refrigerate for use later.
In a bowl, combine the juice and zests of the orange and lemon with the shallot and rice wine vinegar; whisk to combine. Season to taste with a little salt and white pepper; refrigerate for use later. Using a French or Japanese mandolin, shave the fennel paper thin (about 1/16 of an inch thick) and place in a bowl. Add some of the vinaigrette and the chopped fennel fronds, season with a little salt and white pepper and toss to coat. Cut the avocados in half and remove the seed. Using a spoon remove the avocado halves from the skin and place one half on each plate. Place the dressed fennel on top of the avocado halves. Drain the grapefruit sections and distribute among the plates. Sprinkle the macadamia nuts onto the plates. Divide the mache between the plates and drizzle any remaining vinaigrette on the mache.
Crab and Asparagus Salad
Pairs with the 2017 Jenny Dawn Cellar Rosé
2 pounds asparagus, trimmed
½ cup plus 2 tablespoons chopped fresh chives
1 head butter leaf lettuce
2 navel oranges
14 ounces lump crabmeat
1 ruby red grapefruit
3 tablespoons fresh orange juice
3 tablespoons sugar
2 tablespoons distilled white vinegar
1 teaspoon grated orange peel
1 teaspoon grated grapefruit peel
¼ cup Dijon mustard
Cook asparagus in large pot of boiling, salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus. Set 6-inch asparagus tips aside. Slice remaining asparagus into ¼-inch-thick rounds. Transfer slices to large bowl. Mix in ½ cup chives. Cut, peel and remove white pith from oranges. Working over a bowl, cut between membranes to release individual segments. Drain off juices. Repeat process with the grapefruit. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper. Separate leaves from butter lettuce. Discard any wilted or damaged leaves. Wash under cold water and drain. Reserve for later. Whisk 3 tablespoons fresh orange juice, sugar, vinegar, grated orange peel, and grated grapefruit peel in medium bowl until sugar dissolves. Whisk in mustard. Season dressing to taste with salt and pepper. Divide asparagus stalks among 6 plates. Place lettuce leaves in center of plate facing up so they form a cup to hold salad. Mound salad in center of lettuce leaves. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives.
Have a great weekend!
Jenny Dawn Cellars wines can be purchased at:
R&J Discount Liquor - 3015 E Douglas Ave, Wichita
Cambridge Liquor - 9747 E 21st N, Wichita