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3-Ingredient Rum Cocktails to Try This Summer

Enjoying a rum based drink is part of what makes summertime feel like summertime.

But who wants to miss out by spending too much time mixing up elaborate cocktails? Ideally, you’ll want that delicious, delicious, rum cocktail in your hand without breaking a sweat.

Here’s 4 recipes that are easy to whip up, and that you’ll find sophisticated and refreshing. Rhum Clément is featured in each of these recipes; they’re Agricole Rhums with impressive flavor profiles to elevate and add diversity to your basic Sidecar, Margarita, and Daiquiri. Read more about Agricole Rhums and Sipping Rums here.

Swing by Bottles; we’ve got the full Rhum Clément series, all the cocktail ingredients, and recipe cards (plus free swag!) lined up in our spirits section.

‘Creole Sidecar’

2 oz. Clément Select Barrel
1 oz. Clément Créole Shrubb
¾ oz. fresh lemon juice

Shake and strain into a chilled cocktail glass with a partially sugared rim. Garnish with a large lemon zest.

Clément Select Barrel is made by aging rum for a minimum of 3 years in toasty barrels. The result has nuanced vanilla and toast flavors, with a remarkably smooth finish.

‘Creole Reverse Margarita’

2 oz. Créole Shrubb
1 oz. premium tequila
¾ oz. fresh lime juice

Shake and strain into a cocktail glass rimmed with lime and salt (optional)

A Shrubb is a mixer, traditionally made with vinegar and spices as a cocktail flavoring. Clément’s Créole Shrubb is based on an old recipe, with a blend of rums, macerated orange peels, and spices. The result is hugely aromatic, zesty, and spicy, with a lighter body and feel than other orange liqueurs.

‘Agricole Daiquiri’

2 oz. Première Canne
¾ oz. Sirop de Canne
½ oz. fresh lime juice
¼ oz. maraschino liqueur – *okay, that’s four ingredients, but you’ll forgive us, right?

Shake with ice and strain into a chilled cocktail glass. Garnish with a lime wheel.

Première Canne: Freshly pressed sugarcane juice is allow to ferment, and is then put through a single, gentle distillation to preserve the cane’s unique flavor. The result is a distinctly dry spirit with notes of cocoa beans, black tea, fresh grass, and a subtle candy sugar finish.

Like the best Vermont Maple Syrup, Clément Sirop de Canne is made by slowy reducing pure, pressed sugarcane juice with rolls of cinnamon, cloves, and vanilla beans. The result is a dry style of ‘simple syrup’ which lightly sweetens and then adds a hint of spice to your favorite cocktails.

‘Ti Punch

1 ½ oz. Clément Canne Rhum Bleue
1 bar spoon Sirop de Canne
1 lime disc (silver dollar-size twist cut off the edge of a lime to capture a little pulp and zest)

Squeeze the lime to extract as much lime oil and juice as possible. Add the Sirop de Canne and Première Canne. Add ice, or don’t add ice… as you like in tradition of our Martinique ritual. Swizzle with a bois lélé or a bar spoon.

Clément Canne Rhum Bleue is a very unique rum, made from a single variety of blue sugarcane. The result is a very bright spirit with flavors of meringue, cucumber, tingly pepper, and wet stone.

Baby Got Ribs!

Pull that grill out because we have the perfect food and wine pairing for you tonight: Grilled Spicy Citrus Ribs with Mulderbosch Rosé……yes please!

A staple to grilling and the American summer season, spareribs are a variety of pork or beef ribs that are eaten in various cuisines all around the world. Taken from the belly side of the rib cage, they are cooked either on a barbecue or open fire and are usually prepared with a dry rub or a sauce. Soaked in a brine of herbs, spice and citrus juices, these ribs are going to be so packed with juices and flavor you won’t want to put them down. Plus, it has a sweet bourbon glaze to balance out the tartness of the brine.

Source

– Edible Rhody has more great rib recipes for all your grilling desires this summer.

– For spareribs from around the world head on over at Serious Eats.

Mulderbosch Rosé
Situated in the Western Cape, Mulderbosch is one of South Africa’s top wine producing estates. Ever since the first vintage in 1994, they have endeavored to represent innovation, flair and excellence. Weighing each farming action against its impact to the vine’s environment, Mulderbosh continues to push the frontiers of winemaking and viticulture.

Crucial to their style of rosé, this 100% Cabernet Sauvignon wine is bottled early to preserve its inherent freshness. Filling the nose with aromas of blood-orange, cherry, black currant and hints of sandalwood, the palate balances nicely with the juicy fruit of cherry and watermelon. Expect a racy acidity and a persistent zesty finish.

Just like the concepts of sweet & salty, spicy & juicy also go hand in hand, which is exactly what these Spicy Citrus Ribs and Rosé accomplish. Let us know what your taste buds think! Last summer we also paired Mulderbosch Rose with Peach Barbecue Ribs.

Grilled Spicy Citrus Ribs
Yield: 4
Prep time: 3-6 hours
Cooking time: 1 hour

Ingredients
Spicy Citrus Brine
1 1/4 cups fresh orange juice
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup water
2 tablespoons Kosher salt
1 teaspoon dried thyme
1 tablespoon crushed red pepper flakes

Ribs
2 racks of spareribs (about 4 lbs)
2 1/2 cups spicy citrus brine
Oil for grill
1 cup spicy bourbon syrup

Spicy Bourbon Glaze
1 cup bourbon
1/2 cup brown sugar
1/2 teaspoon crushed red pepper flakes
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons butter

Method of Preparation
1. Prepare the brine by combining the juices and water in a measuring cup. You should have 2 1/2 cups of liquid, if not add enough water to reach the amount, if you have too much then discard the excess.

2. Place the liquid in a medium sized bowl and add the remaining ingredients. Stir until the salt in completely dissolved.

3. Prepare the ribs by either removing the thin membrane that lines the concave side of each rib rack or not. By removing it however it will make it easier for the brine to penetrate the meat and easier to cut when cooked. To remove the membrane, loosen it slightly with a knife and then grip it and pull away from the meat.

4. Once you have removed the membrane, cut the ribs in half and place them in a plastic ziploc bag. Add the brine to the bag and seal it. Make sure to squeeze the excess air out. Massage the brine into the ribs and place in a bowl, in the fridge for 3-6 hours.

5. While the meat is marinating prepare the bourbon glaze by heating the bourbon, sugar, salt, pepper and pepper flakes. Whisk in the butter until melted and set aside. This glaze can be refrigerated for up to 2 weeks.

6. When it comes to preparing the grill, set it up for indirect heat. This means that if you are using a gas grill heat it to 300-325 with the middle burners turned off for a 3 or 4 burner grill. For a 2 burner grill leave one of them off. For a charcoal grill use 3-4 lbs of briquets pushed to one side and place an aluminum disposable pan underneath where the ribs will be to catch the drippings and keep your grill clean.

7. Once marinated, remove the ribs from the bag and pat them dry with a paper towel. Brush the grates with olive oil and place the ribs on the side of the grill away from the heat source. Cover the grill. If using a gas grill, lower the burner to maintain the 300-325 temp, for a charcoal grill cover it so the air vent is over the ribs and adjusted to reduced air flow.

8. After 20-25 minutes, flip over the ribs. After another 15-20 minutes, check the ribs for doneness by using a meat thermometer. They are ready at 155 F, but you want to start applying the glaze when they are about 145 F.

9. Brush the ribs with the glaze, turning & basting them until the syrup has all been used up. When a thermometer stuck into the thickest part of the ribs reads 155 F, remove them from the grill and serve with a glass of the Mulderbosch Rosé. This recipe is modified from here.

By Kimberly Vroegindewey

The 6,000 Year Old Vegetable

It’s grill season! Oh the glorious dishes to make, wine to drink, and memories to be made. If you are a big fan of hearty greens like kale, collards or broccoli rabe, then bok choy is for you. Once you try this vegetable, you’ll wonder why you’ve never had it before. Perfect for the season and very versatile, bok choy is a must for your summer ingredient list, along with the expansive palate of Montinore Borealis, a white wine blend.

Bok Choy (BAHK-Choy)
One of the staple mainland crops in China, Vietnam, and the Philippines, bok choy has become popular in western culture for its sweet and succulent nutritious stalks. Literally translated as white vegetable, it is one of the most nutrient dense foods in the world. Packed with calcium, folate and vitamins A, C, and K. Eaten raw in salads or cooked in stir-fries and soups, bok choy is a very versatile and flavorful vegetable that goes perfectly with the broad palate of a glass of Montinore Borealis.

– For some reading material, Edible Rhody wrote an article demystifying the cabbage.

– Check out Farm Fresh for a list of farms to get some fresh bok choy

– For more fun and creative recipes take a gander at Serious Eats

Montinore Borealis
Established in 1982, Montinore Estate is a Certified Biodynamic & Organic wine producer situated at the northern end of the Willamette Valley appellation. Creating wines that are crafted for the dinner table, built with structure and are fresh and lively; they believe that exceptional wine is born of a sustained marriage of soil, climate and artful stewardship.

Perfect for that slightly sweet and flavorful bok choy, the Borealis is a wine that covers the full fruit spectrum. A blend of grapes with amazing profiles, the nose is filled with aromas of peach, yellow apple, pineapple and citrus with hints of cut hay and fresh flowers. Soft on the palate with a hint of sweetness the expression is filled again with flavors of peach, pear and citrus followed by a crisp acidity and long finish. Doesn’t that just sound delicious? For more vegetable and wine pairings, check out our post from last year for Sauvignon Blanc & Arugula or Radishes & Pinot Gris.

Hot and Sour Bok Choy
James Mark, chef, north
Featured in Edible Rhody Magazine

This dish is all about a balance of flavors and texture – the char of the bok choy, the sweetness of maple syrup and the sourness of tamarind. Puffed rice and fried garlic add a crunchy texture to the half raw, half charred Chinese cabbage. We get our book choy from White Barn Farm or Freedom Foods Farm. The other ingredients are easily sourced at any local Vietnamese/Cambodian or well-stocked market.

6 heads young bok choy, quartered
1 tablespoons cooking oil
1 pinch kosher or sea salt
2 tablespoons tamarind juice
1 teaspoons coriander seed, crushed
1 tablespoon maple syrup
1 tablespoon toban djan (Chinese chile bean sauce)
1 piece puffed rice cake, crushed
1 piece scallion, sliced thin
1 heavy pinch fried garlic (store bought or homemade)
1 turns freshly ground black pepper

Heat cast-iron or other heavy bottomed skillet until it is very hot. Add the bok choy without oil and let it char. Once the bok choy has blackened slightly, add the oil. (It will smoke a bit, so open a window.) Season with a heavy pinch of salt.

Add the vinegar, tamarind, coriander, maple syrup, and toban dan and let it cook for 30 seconds. Place the cabbage on a warm serving plate, and top with puffed rice, scallion, fried garlic and black pepper. Serve immediately. Serves 2 or 4.

By Kimberly Vroegindewey

Dark ‘n’ Stormy too WEAK? Make a Dark ‘n Stumbly!

We all love the Dark ‘n’ Stormy cocktail here in Rhode Island. I mean, it’s a classic! Gosling’s Black Seal Rum, Gosling’s Ginger Beer, fresh lime, tons of ice…a great way to enjoy the summer.

But could it be…more…epic? Well, we decided to use Crabbie’s Alcoholic Ginger Beer instead, and it sure makes one heck of a cocktail.

INGREDIENTS (all items available at Bottles)
Crabbie’s Alcoholic Ginger Beer
Gosling’s Black Seal Rum
Fresh lime wedges + ice

DIRECTIONS
Fill a tall glass with ice. Fill with Crabbie’s. Top off with Gosling’s Black Seal Rum. Squeeze a lime wedge over the top. Garnish with lime wedge.

Proceed with caution!

P.S. Subscribe to the Bottles YouTube Channel for more cocktail recipes, helpful wine videos, and more.

Fiddleheads: The Most Highly Sought-After Spring Vegetable

It is officially Spring! What better way to celebrate than with Fiddleheads, a vegetable that is only harvested for about two weeks. Fiddleheads have a flavor profile similar to asparagus and spinach, and we suggest pairing these short lived vegetables with a light, dry, and refreshing wine, Grüner Veltliner.

Fiddleheads

Named fiddleheads because they resemble the scroll of a stringed instrument, they are the furled fronds of a young fern. Though wild and technically a fern, they are picked young for use as a vegetable. A regional delicacy in New England, Quebec, Ontario and the Maritimes, fiddleheads are rich in iron and potassium with antioxidant properties. Fiddlehead patches are found in forests along the flood plains of rivers, and their locations are a closely guarded secret because of their limited harvest.

– Check out Farm Fresh for where to get these vegetables during the two weeks they are harvested.

– Fiddleheads in Rhode Island are in season from mid-April to mid-May.

– For some more information on Fiddlehead Ferns and other Edible plants in New England check out Native Plants and Wildlife Gardens

Dürnberg L&T Grüner Veltliner

Located in the heart of the Austrian wine quarter (Weinviertel), the ancient wine village of Falkenstein is home to the Weingut Durnberg and their L&T Grüner Veltliner. Weingut Durnberg is at the forefront of a “new Weinviertel style,” with an emphasis on freshness and cool acidity. Winemaker Christoph Körner knows how to bring out the beautiful natural spiciness of the vines in the wine with a clear power of fruit and attractive harmony. Light and dry, this Grüner Veltliner is the perfect wine to pair with Fiddleheads. Its refreshing and easy to drink palate of grapefruit and green apple balances well with the fresh, grassy taste of the vegetables. Grüner Veltliner also pairs very well with Asparagus and other bitter vegetables.

Lemon Risotto with Asparagus and Fiddlehead Ferns

Servings: 4 to 6
Source: The Kitchn

Ingredients:
1½ cups fiddlehead ferns
1½ cups asparagus tips
3 tbsp butter
1½ tsp extra-virgin olive oil
2 large leeks, no dark green parts, diced
2 scallions, white parts only, minced
1 clove garlic minced
2 cups arborio or risotto rice
1/2 cup dry white wine
approximately 5½ cups hot vegetable or chicken stock
zest of 1 large lemon
1/2 cup grated parmesan cheese

Method of Preparation:
1. Prep the vegetables, ready a large bowl of ice water and bring a medium sized pot of water to a boil.

2. Wash the fiddlehead ferns thoroughly and then rub them with a kitchen towel to remove any of the brown paper-like chaff. Cut off all brown tips and blemishes and then rinse again.

3. Blanch both the asparagus and fiddlehead ferns for about 2 minutes by placing them in the boiling water and then once they are bright green, transfer them to the ice water to stop them from cooking.

4. Heat the broth to a simmer and then cover and keep warm over medium-low heat.

5. Heat the oil and 1½ tbsp of butter in a large heavy-bottomed pot over medium heat. Add the diced leeks, scallions and garlic and sauté about 5 minutes, until almost translucent.

6. Add rice to the pot and stir continuously until the grains are translucent at the edges but opaque in the center.

7. Add the wine, and stir until it is almost completely absorbed.

8. Add the warm stock cup by cup, stirring until the rice has absorbed nearly each cup before adding the next cup.

9. When the rice is almost done, about 15 minutes, stir in the blanched and drained vegetables and the lemon zest. Stir in the last 1/2 cup of stock, cheese and remaining butter.

10. Serve immediately.

*Fiddlehead ferns have a toxin that can cause stomach distress when eaten raw. The health department recommends cooking them for 10 to 15 minutes you may wish to add the fiddleheads to the risotto earlier than the asparagus to give it some extra cooking time.

Cheers!
Kimberly Vroegindewey

8 Spring Cocktail Ideas

Happy springtime! The cocktail experts at Bottles have concocted an enticing group of fresh, bright drinks to celebrate the arrival of spring. Find these ingredients featured in-store on our spirits display, which includes Campari, Lillet, Pimm’s, Fernet Branca, and more interesting, flavorful liqueurs. With only 2 to 3 ingredients each, these recipes are ridiculously quick to mix up for enjoying on your patio, or to share at your next party. Cheers!

Swing by the store for free recipe cards!

Find more cocktail recipes here >

Rumpus

Ingredients
1.5 oz White Rum
½ oz Aperol
Juice of ½ of a lime

Directions
Stir all ingredients over ice, garnish with lime.

One bottle of rum can make 15 Rumpus, and a bottle of Aperol can make 30! Aperol is a bright orange aperitif with a unique sweet-bitter taste, and an alcohol content of only 11 percent. Its fresh and versatile taste makes it perfect for mixing.

Hanky Panky

Ingredients
2 oz Gin (St. George Dry Rye Gin)
2 oz Lillet Rouge
1 oz Fernet Branca
Orange

Directions
Shake all ingredients over ice, strain into a Martini glass. Garnish with Orange twist. A bottle of Gin can make 13 Hanky Pankies!

A combination of Lillet Rouge, craft gin, and a splash of bitter, herbal Fernet Branca, the Hanky Panky is fresh variation on the classic Negroni cocktail.

The Perfect Guest

Ingredients
1 ½ oz Vodka (Purus Vodka)
2/3 oz Lillet Blanc
½ oz St. Germain
Optional: dash of celery bitters

Directions
Fill shaker half way with ice, pour ingredients in and stir. Strain and serve straight up in a martini glass. A bottle of Vodka, Lillet, & small bottle of St. Germain can make 15 Perfect Guests! (with extra Lillet left over). Source

Fernando (Fernet & Coke)

Directions
Mix Coca-Cola & Fernet Branca to taste in a glass with ice. Drink it!

This is the national drink of Argentina, called the “Fernando”. Fernet is a type of amaro, an Italian digestif, and is made from a combination of different herbs and spices for a licorice-type flavor. To make the Fernando, try to use sugar based Coca-Cola instead of corn syrup based Coca-Cola.

Aperol Spritz

Ingredients
Aperol
Prosecco
Perfect Cube Trays
*One bottle of Aperol and one bottle of Prosecco will make 16 Aperol Spritz.

Directions
1. Take your Perfect Cube trays. Fill your tray with Aperol, straight from the bottle! Place in your freezer for a minimum of 18 hours. Add a tiny bit of water if you need the cubes to freeze quicker.
2. Pour your guests a flute of Prosecco. Leave a little room at the top.
3. Drop an Aperol ice cube in the spritz. Enjoy!

Lillet & Orange (or Lemon!)

Directions
Garnish well-chilled Lillet with strip or 2 of lemon or orange zest. Yep, it’s that simple! The perfect springtime refreshment.

Grumpy Cup (Our own recipe!)

Ingredients
1.5 oz. Pimm’s
½ Btl of Crabbie’s Ginger Beer
Wedge of lemon

Directions
Fill a glass with ice, pour over 2 oz. Pimms, fill with Crabbies. Stir. Squeeze a lemon wedge over the top & enjoy. A bottle of Pimm’s can make 15 Grumpy Cups.

It’s just like a classic Pimm’s Cup, but with Crabbie’s Alcoholic Ginger Beer! You’ll love it.

Campari & Soda

An essential Campari cocktail! Load a glass with ice, and add Campari and soda. If you’ve never had Campari, it’s a bitter-sweet liqueur that’s super refreshing with soda water.

Herb-Roasted Spring Chicken Recipe and 3 Wine Pairings

Looking for the perfect wine to complement your chicken dinner? The wines on this list are no-brainer choices for fresh and vibrantly flavored springtime chicken dishes, such as Herb Roasted Chicken with Spring Root Veggies. Read more for details on the three wines we’ve highlighted, and for a simple and satisfying roast chicken recipe provided by Edible Rhody magazine.

TOP 9 SPRING WINES >

Matua Pinot Noir, 2012, Marlborough, New Zealand

New Zealand is best known for their Sauvignon Blanc, but they also grow a little bit of really delicious Pinot Noir. Lighter in style than California Pinot Noirs, expect notes of cherry with hints of blackberry and sweet smoky vanilla. A soft and luscious wine with enough stuffing to satisfy the most discriminating Pinot Noir lover. A perfect match with roasted chicken, especially with crispy skin. $12.99

William Hill Chardonnay, 2012, North Coast, California

A beautiful, well-balanced Chardonnay with lush tropical fruit flavors of pineapple and mango, but without heavy oak or vanilla flavors. This is a very nice example of a fresher style of Chardonnay coming out of California and is great by itself, but also really nice with lighter chicken dishes. $14.99

K Vintners Viognier, 2012, Columbia Valley, Washington

Viognier is best known for coming from the Rhone Valley in France and is more of a savory wine than a fruity wine. Viognier has the rich body of Chardonnay, but without any of the oak and butter flavors that Chard can often have. Look for cool aromas of ripe Meyer Lemon and sandalwood, with flavors of dried orange rind, honeydew melon and beeswax. Great with chicken and complex and concentrated sauces. $24.99

Herb-Roasted Spring Chicken with Roots, Sweet Peas and Buttery Onion Jus

PRINT THIS RECIPE >

by Beau Vestal, chef, New Rivers, Providence

Roast chicken is perhaps my all time favorite go-to recipe: simple, satisfying and representative of the cooking at New Rivers. The quality of the ingredients is paramount, so get the best bird and vegetables you can find, and enjoy this delicious spring feast!

Chicken:
3 tablespoons unsalted butter, room temperature
2 cloves garlic
1 tablespoon each fresh mint, parsley, thyme leaves
Grated zest and juice of 1 lemon
Kosher or sea salt
Freshly ground black pepper
1 (4-pound) free-range chicken

Vegetables:
1 pound spring parsnips, peeled and cut into 2-inch pieces
1 pound chiogga or golden beets, peeled and cut into 2-inch pieces
1 pound carrots, peeled and cut into 2-inch pieces
1 pound small fingerling potatoes, washed
Extra-virgin olive oil

Buttery Onion Jus:
2 cups homemade or unsalted chicken broth
½ cup green onions, washed and chopped
2 cups shelled English peas
4 tablespoons unsalted butter, room temperature
Juice of 1 lemon

In a food processor, blend butter, garlic, herbs, lemon juice and zest, ½ teaspoon salt and ½ teaspoon pepper into thick paste. Rub liberally all over chicken, inside and out. Season liberally with salt and pepper. Truss (tie) legs with butcher’s twine. Let sit for 30 minutes to 1 hour. Preheat oven to 350°.

Toss root vegetables in enough olive oil to coat, add salt and pepper to taste and arrange in single layer in a heavy roasting pan. Place chicken on top of vegetables. Roast for 50–60 minutes. Raise heat to 425° and roast additional 6–8 minutes to get skin golden and crisp. (Chicken should register 165° with an instant-read thermometer inserted between thigh and breast.)

Remove pan from oven and transfer bird and vegetables to large sheet tray and tent with foil to rest and keep warm. Remove excess fat from roasting pan and put over burner at medium heat. Add chicken broth and scrape up any brown bits. Reduce by half. Add green onions and peas and whisk in butter 1 tablespoon at a time. Season with salt, pepper and lemon juice to taste. Carve chicken and serve with roasted veggies and spring onion jus. Serves 4–6.

Stout-Braised Lamb Shanks with 3 Great Wines

Spring is an exciting time of year for us! With the arrival of fresh and light wines, we always think of what foods would pair perfectly with each wine. Today, we’ve chosen three fantastic wines to match your spring Lamb dishes, like this Stout-Braised Lamb Shank recipe featured by Edible Rhody magazine. Look for our large in-store display of spring wines, and keep on scrolling down to find out more. Cheers, and happy spring!

Château D’Oupia ‘Les Heretiques’, 2012, Languedoc, France

Wonderfully clean and pure, with an exuberant personality and gobs of rich, peppery red and black fruit. Made from a grape called Carignan from 40 year old vines in the south of France. Goes great with fresh and clean lamb dishes where the flavor of the lamb is highlighted. $11.99

E. Guigal Côtes du Rhône, 2010, Rhone Valley, France

This wine is made by one of the most iconic wineries in the world and from one of the best vintages ever to come out of the Rhone Valley. The Syrah and Grenache grapes give it a full body with rich and intense aromas of fresh red berries with a round smooth mouth feel. Great with heavier lamb dishes with a flavorful sauce or gravy. $14.99

Frederic Mabileau ‘Les Rouilleres’, 2009, Loire Valley, France

A fresh, fragrant and pure wine with very focused flavors of red cherry and berry with a lovely mineral fragrance. Holding true to the varietal, 100% Cabernet Franc, there is an intriguing mineral and vegetal element (think sweet green bell peppers). These beautiful and fresh organic flavors make it a perfect match with any lamb dish preparation, either simple and light or with a deeply flavored sauce. $17.99

Stout-Braised Lamb Shanks with Lemony Roasted Carrots and Potatoes

by Amy McCoy, PoorGirlGourmet.com

PRINT THIS RECIPE >

3 tablespoon olive oil
2 medium lamb shanks
Kosher or sea salt
Freshly ground black pepper
1 medium shallot, finely chopped
1 tablespoon and 1 teaspoon fresh thyme
1/4 cup Dijon mustard
1 tablespoon unbleached all-purpose flour
1 bottle Guinness stout
1 cup water
Grated zest and juice of 1 lemon
1 pound new potatoes, scrubbed and quarted
1 pound carrots, peeled, trimmed, sliced in half crosswise, then sliced in half lengthwise

In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Season lamb shanks with salt & pepper. Add to pan & sear each side until golden-brown, 5-7 minutes each side. Remove shanks and set aside.

Lower heat to medium. Add shallot and tablespoon fresh thyme. Sauté until shallot is translucent, 1-2 minutes. Add mustard and stir well.

Sprinkle flour over the mustard, then stir until all flour is absorbed. Slowly pour the stout into mustard-flour mixture, whisking to dissolve flour into liquid. Add 1 cup water.

Return shank to the pan & bring liquid to simmer. Cover & reduce heat to maintain gentle simmer. Turn shanks every 15 minutes, until lamb is falling off the bone, 1 1/2 hours. While shanks cook, prepare vegetables. Preheat oven to 400º.

In medium mixing bowl, combine 1 tablespoon olive oil and lemon juice and toss in potatoes and carrots. Add 1 teaspoon fresh thyme. Season with salt and pepper.

Arrange veggies in single layer on a lined, rimmed baking sheet. Roast, stirring occasionally, until they begin to brown and are easily pierced with a fork, 40-45 minutes.

To serve, defat the lamb cooking liquid, divide potatoes and carrots between 2 shallow bowls and top with shanks, drizzle with gravy and sprinkle with lemon zest. Serves 2 as main course.

Veggie Flatbread & Wine

Fresh vegetables! Pairing wines with light spring veggies can be tricky, but we’ve taken the guesswork out of deciding. Try this Grüner Veltliner, Albariño, or Rosé wine with your spring veggie dishes, like this fabulous Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread from Edible Rhody magazine. Visit us and look for our spring wine display!

Anton Bauer ‘Gmörk’ Grüner Veltliner, 2013, Wagram, Austria

If you haven’t had Grüner Veltliner – this is the one to try. On a whole, Grüners are crisp and light and typically have a beautiful ripe apple and gooseberry duality – much like the fight between good and evil, light and dark, ying and yang. This wine has that simultaneous duality between ripe and tart fruit, but is studded with loads of mineral and white pepper. Try it with the notoriously difficult to pair with asparagus or Fiddlehead Ferns in butter. OMG! $15.99

Burgans Albariño, 2011, Galicia, Spain

A perfect springtime wine! This Albariño from the northwest corner of Spain, is a classic example of what to expect from the grape: light, bright and refreshing. Aromas of pineapple, mango and white flowers bound out of the glass. In the mouth, the wine is supple and round with juicy tropical fruit flavors and a bracing note of lemon zest. Really great with fresh assertively flavored spring veggies. And for sitting outside while watching the daffodils bloom, of course. $12.99

Château Les Valentines ‘La Caprice de Clémentine’, 2012, Provence, France

We LOVE Rosé – the color is so beautiful and they go with everything. Made from red grapes, it still has some nice body but with fresh light berry and herb flavors. Clémentine Rosé is light and delicate with an elegant, fresh and lively nose with flavors of tart raspberry/strawberry and a little bit of wild herbs. Great with cheese, mushrooms and veggies – like the Flatbread recipe from Edible Rhody! $14.99

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

PRINT THIS RECIPE >

David Sturgeon, chef/partner, Stoneacre Pantry, Newport

I like to cook this flatbread at home with my wife because it is fun, fresh and hands-on. Change the toppings in accordance with the seasons.

Dough:
1¼ cups warm water
1 tablespoon honey or agave nectar
1 package dry yeast
Extra-virgin olive oil
Kosher or sea salt
¼ cup milk
4 cups sifted all-purpose flour, plus more for dusting

Roasted Garlic Ricotta:
1 head garlic
Extra-virgin olive oil
Freshly ground black pepper
1 cup Narragansett Creamery ricotta cheese

Ramps and Wild Mushrooms:
1–2 bunches ramps (or substitute escarole, spinach, dandelion greens or turnip greens)
4 cups hen of the woods or oyster mushrooms, roughly chopped
Freshly chopped rosemary (optional garnish)
Red pepper flakes (optional garnish)

In a large bowl, mix honey into warm water and add yeast. Let sit until bubbly and frothy (5 to 10 minutes). Stir in 1 tablespoon olive oil, 2 teaspoons salt, milk and 3 cups flour.

Turn mixture out on a floured board and knead approximately 5 minutes while incorporating remaining 1 cup flour.

Form dough into a ball, brush with olive oil and place in a large bowl covered with a warm, damp towel. Let rest in a warm place, approximately 1 hour. Once doubled in size, punch down and divide dough in half for two flatbreads. (Can be refrigerated overnight and brought to room temperature before baking.) While dough is rising, roast the garlic.

Preheat oven to 350°.

Lightly coat garlic head with olive oil and sprinkle with salt. Bake in a small dish covered with foil until cloves are soft and golden brown, approximately 1 hour. Separate cloves from skin and mash cloves to form a paste. Stir into ricotta with 1 teaspoon olive oil. Season to taste.

Wash ramps and separate bulbs from leaves. Sauté bulbs and mushrooms in 1 tablespoon olive oil over medium-high heat until bulbs are slightly tender and mushrooms are browned. Remove and keep warm. In the same pan, sauté ramp leaves in 1 tablespoon olive oil until tender and wilted. Toss with mushrooms and bulbs. Season to taste.

Final Assembly:

Preheat oven to 500° and preheat a pizza stone or large sheet pan until hot.

On a floured surface roll out half the dough. (Lightly oil sheet pan if using.) Transfer to preheated pan and bake until just firm. Spread ramps and mushrooms on dough with spoonfuls of ricotta and optional garnish. Return to oven and bake until the ricotta is soft and slightly browned. Drizzle with olive oil. Repeat. Serves 6 as an appetizer.

Welcome Springtime with Local Scallops and a Bottle of Muscadet

Scallop and Wine Pairing

Winter is coming to an end and Spring is just around the corner. What better way to transition to the next season than with seared, fresh Sea Scallops gathered from Narragansett Bay? To enhance the mild flavor of the scallops, we recommend a bottle of Muscadet, a dry, bright, and minerally white wine. Down with the reds! Bring on the whites and rosés!

Sea Scallops

Found in the Northwest Atlantic Ocean, sea scallops are harvested anywhere from Newfoundland down to Cape Hatteras, North Carolina. Generally shiny and creamy white in color, scallops have a sweet, rich taste that is mild or briny. Don’t worry about a slight orange or pinkish tint when raw; it’s natural and won’t affect the flavor. High quality scallops have an ivory translucence to them and should keep their oval shaped structure.

The Local Catch provides fresh, available seafood at the Wintertime Farmers Market. Sea Scallops are there now!
For a list of wholesalers and local seafood farms check out this list at Farm Fresh.
For some of the best scallop recipes in New England, interviews from Nantucket scallop fishermen, shuckers, world-renowned chefs and history check out Scallops: A New England Coastal Cookbook.

Domaine de la Pepière
Muscadet Sevre et Maine sur Lie

Located in the far western portion of the Loire Valley, in France, wine grower Marc Ollivier makes some of the top Muscadets from the AOC Muscadet Sevre et Maine appellation. Hand-picked by Ollivier himself, this Muscadet is unique because of the use of natural yeasts. Taking longer to ferment, the wine is bottled later, but it is well worth it.

The Muscadet vines are grown in terroir that is thick with granite stones and debris, giving the wines a particularly lemon-tinged, mineral edge that makes it perfect for seafood. His Muscadet Sevre et Maine sur Lie has beautiful, bright and energetic aromatics that are fruit forward and floral. The palate displays similar characteristics, with lots of pleasing texture and substance.

This Muscadet is a fantastic complement to this simple seared scallop recipe that only takes 10 minutes to prepare. We recommend enjoying this pairing on your veranda on a fresh spring day.

Sautéed Scallops with Garlic & Parsley

Ingredients
1 lb Sea Scallops
2-3 tsp grapeseed oil or olive oil
2 large cloves of garlic, roughly chopped
A handful of Parsley, chopped
1 tsp unsalted butter
Fresh ground pepper
Juice from half a lemon
Sea Salt

Method of Preparation
1. In a bowl gently toss the scallops with the oil, garlic and parsley. For increased flavor, store in the refrigerator for some minutes before cooking.
2. Over medium heat, melt the butter in a sauté pan.
3. Once the butter starts to bubble, add the scallops, season with ground pepper and sauté for 2-3 minutes.
4. Very carefully, turn over the scallops. After about 1 minute squeeze the lemon juice over top and cook for another 1-2 minutes. Once they have become opaque, stop cooking them!
5. Serve over salad greens and sprinkle with sea salt. Yields 4 servings. *Recipe by Savoring the Thyme.

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Looking for other spring food and wine pairings? Try Asparagus with Grüner Veltliner or Arugula with Sauvignon Blanc.

Cheers!
by Kim Vroegindewey

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Fernando (Fernet & Coke)

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Lillet & Orange (or Lemon!)

Grumpy Cup (Our own recipe!)

Campari & Soda

Matua Pinot Noir, 2012, Marlborough, New Zealand

William Hill Chardonnay, 2012, North Coast, California

K Vintners Viognier, 2012, Columbia Valley, Washington

Herb-Roasted Spring Chicken with Roots, Sweet Peas and Buttery Onion Jus

Château D’Oupia ‘Les Heretiques’, 2012, Languedoc, France

E. Guigal Côtes du Rhône, 2010, Rhone Valley, France

Frederic Mabileau ‘Les Rouilleres’, 2009, Loire Valley, France

Stout-Braised Lamb Shanks with Lemony Roasted Carrots and Potatoes

Anton Bauer ‘Gmörk’ Grüner Veltliner, 2013, Wagram, Austria

Burgans Albariño, 2011, Galicia, Spain

Château Les Valentines ‘La Caprice de Clémentine’, 2012, Provence, France

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

Sea Scallops

Domaine de la Pepière Muscadet Sevre et Maine sur Lie

Sautéed Scallops with Garlic & Parsley

Domaine de la Pepière
Muscadet Sevre et Maine sur Lie