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Cider Braised Pork Shank Pairs with Malbec Wine

Cider Braised Pork Shank pairs with Malbec Wine

Hearty and warming, braised pork is a fantastic dish for the winter season, and with the addition of a fabulous wine pairing, your dinner will sing! Edible Rhody Magazine has provided us with a succulent recipe for a special Cider Braised Pork Shank, and we’ve paired it with Malbec wine. Happy Holidays!

Wine Pairing: Malbec
Robust, dark in color, and one of our favorite wine varietals, Malbec is not only a great wine for the season, but is especially delicious with this hearty braised pork dish. The flavors are bold enough to stand up to the full flavor of this preparation, with out being too strong to overwhelm the reduction sauce and your vegetable side dishes. Below are top picks from the wine experts at Bottles.

Mission La Caminade - Malbec Merlot from Cahors, France
A delicious Malbec from France. A dry style wine with big black cherry, plum and violet aromas and flavors. A great value!
Antigal Uno Malbec

A delicious wine in a beautiful bottle! Smooth and luxurious with dark fruit flavors like ripe plums and cherries, a very silky smooth texture and a dark cocoa and coffee finish. The ‘One’ on each bottle was cut from used wine barrel hoops – impressive both on the outside and inside. Really nice by itself but also great with the Cider Braised Pork Shank.
Luca Malbec - red wine from Mendoza, Argentina

Incredible dark opaque color with flavors of lavender, spice and black cherry cola. Great depth of flavor with lively acidity with a super long finish. A very flexible wine due to its concentration and balance.


Cider Braised Pork Shank
Martin Lyons, executive chef, XO Café, Providence
Embracing the change of seasons, this hearty dish is sure to take the chill out of a cold winter’s night. Blackbird Farm free-range pork braised with Barden’s apple cider, served with a gratin of Schartner’s root vegetables and some sautéed kale—a perfect way to pay homage to the work of our local farmers.
3–4 pounds pork shoulder or 6 (8-ounce) pork shanks
Kosher or sea salt
Freshly ground black pepper
2 tablespoons olive oil
2 yellow onions, diced
4 celery stalks, diced
2 carrots, peeled and diced
4 garlic cloves, crushed
½ cup red wine
3 tablespoons tomato paste
3 cups chicken stock
3 cups apple cider
6 sprigs fresh thyme
1 bay leaf
4 each whole cloves and green cardamom pods
2 whole star anise
1 teaspoon whole allspice
¼ cup light brown sugar
2 tablespoons cider vinegar

Preheat oven to 325°. Season pork with salt and pepper. Heat oil in an oven-safe heavy-bottomed pot on medium-high heat and brown pork shoulder on all sides. Remove from pan. Add vegetables and garlic and cook for 3 minutes. Deglaze pot by adding red wine, scraping any browned bits. Reduce wine by half, and then stir in tomato paste. Add stock, cider, herbs and spices and bring to a boil. Remove from heat, add shoulder back to pot and cover. Place in oven and bake for 3–4 hours, until fork tender, turning occasionally.

Remove shoulder from pot and keep warm. Strain other solids through a fine-mesh sieve and discard. Defat and then return the liquid to the pot; add brown sugar and vinegar and cook down until mixture is thick enough to coat the back of a spoon. Serve pork sliced (or whole, if using shanks) with reduction sauce. Serves 6.

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Cheers!
Visit our wine store to shop a great selection of wines for the holidays.
We’re located at 141 Pitman St., Providence, Rhode Island.

Wild Mushrooms Recipe and Wine Pairing

mushroom recipe - food and wine pairing

A seasonal favorite for winter are hearty, filling, and warming dishes. Mushrooms are a great wintertime ingredient to incorporate into your weekly repertoire because of their full flavor and heartiness. Edible Rhody Magazine has a simple but delicious recipe for wild mushrooms over creamy cheddar polenta, and we’ve paired it with a complementary Italian red wine, Gracciano Rosso di Montepulciano.
Red Wine Pairing with Mushrooms - Rosso di Montepulciano
Located in Montepulciano, Italy, the Tenuta di Gracciano della Seta has been owned by the della Seta Ferrari Corbelli family since the mid 1900s. Known as the great grape of Italy & grown mainly in the central region, Sangiovese has been around since the Romans & is used as the main component of the blends Chianti, Carmignano & Vino Nobile di Montepulciano. When young it has fresh fruity flavors of Strawberry & some spiciness but easily takes on tarry, oaky flavors when aged in barrels. Comprised 90% of Sangiovese & 10% Merlot the Tenuta di Gracciano Rosso di Montepulciano is deep ruby with flavors of blackberry, black cherry, spice & violets which brings out the natural savory earthiness of mushrooms.    
Mushrooms are fungi with over 14,000 specimens, some of which can and are consumed largely in the culinary world. Mushrooms are full of so many vitamins, antioxidants and health benefits that they should be a part of your regular diet. Used around the world in many cuisines, mushrooms add an earthy, Umami flavor to a dish. 

Matt’s Pan-Roasted Wild Mushrooms
Over Creamy Cheddar Polenta
From Matt Jennings, Owner, Farmstead and La Laiterie, Providence
Yields: 6
Ingredients
5 cups chicken stock
2 cups stone-ground polenta
1 cup whole milk
1 tablespoon chopped fresh thyme, stems removed, plus extra for garnish
3 tablespoons chilled unsalted butter, cubed
¾ cup grated sharp Cheddar cheese
½ cup olive oil
½ cup finely diced Spanish onion
4 cups wild mushrooms, cleaned well and roughly chopped
1 tablespoon minced garlic
1 tablespoon minced shallots
Kosher salt and cracked black pepper to taste
Toasted pumpkin seed oil, for garnish (optional)
Fresh herbs or baby greens for garnish (optional)

Instructions
In a heavy, medium saucepan, bring 3 cups chicken stock to a rolling boil, over high heat. Reduce heat to medium. Slowly pour in polenta, whisking continuously to combine well (no lumps!).
Turn heat down to low and let the mixture simmer. Add 1 cup chicken stock and stir. Add milk and continue cooking, until mixture begins to thicken. Stir frequently. If too thick, add more stock as needed—if too thin, add more polenta slowly until you reach desired consistency, cooking approximately 20 to 25 minutes.The polenta should eventually be the consistency of porridge and creamy, not grainy.
Add thyme and chilled butter to polenta and continue to stir. Add Cheddar cheese and stir to blend. Remove from heat and set aside.
Cover to keep warm.
In large sauté pan, over medium heat, add olive oil. Once hot, add chopped onions and sauté gently. Turn heat to low. Once onions are translucent, stir in mushrooms to cook. Incorporate shallots and garlic, and keep on low heat so that flavors merge. Garlic should not brown. Season with salt and pepper to taste.
Once mushroom mixture is cooked, remove from heat. Spoon polenta onto warm plates and top with pan-roasted mushroom mix.

Drizzle pumpkin seed oil as desired. Garnish with fresh herbs or baby greens.

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Cheers!
Visit our wine store to shop a great selection of Thanksgiving wines.
We’re located in Providence, Rhode Island.

Butternut Squash Purée & Stag’s Leap Chardonnay for Thanksgiving

Thanksgiving food & wine pairing ideas
Photo: David Dadekian
One of the most enjoyable parts of Thanksgiving Day are delicious foods paired with great wines. Edible Rhody Magazine has featured a great Butternut Squash Purée recipe, and we’ve paired it with Stag’s Leap Chardonnay, which is a wonderful white wine, full of flavor and bright and crisp.

Stags’ Leap Winery Chardonnay
Napa Valley, CA

Elegant and exciting California Chardonnay with beautiful pure fruit flavors. A kiss of toasty oak perfectly balances out flavors of fresh peaches and nectarines that mingle with mandarin orange and other citrus fruits. A deftly balanced wine, it is bright and crisp while richly flavored, making it a perfect pairing with Butternut Squash Puree.

Butternut Squash Purée
Ashley Vanasse, executive sous-chef, Easy Entertaining Inc., Providence
Click here to read the Edible Rhody Magazine online edition.
1 large (2–3 pounds) butternut squash
3 tablespoons Rhody Fresh butter, melted
1 teaspoon kosher or sea salt
3 tablespoons heavy cream
2 tablespoons unsalted walnuts, toasted and chopped

Heat oven to 350°. 
Cut butternut squash in half lengthwise and scoop out seeds. Place halves on a lined baking sheet. Place ½ tablespoon of butter in each of the cavities, cover with foil and bake for 1 hour, or until soft. Remove from the oven and uncover. Scoop out the hot squash with a spoon, and place in food processor or blender with the salt, heavy cream and remaining butter. Pulse until smooth. Serve topped with walnuts. Makes 6–8 servings as a side dish.


Hess ChardonnayLatour Puligny Chardonnay

If Chardonnay is your favorite type of wine, then we also recommend these two Chardonnays that will be wonderfully versatile on your Thanksgiving table. Both will leave a lasting impression on guests!

  • Hess Chardonnay – A delicious Chardonnay without the heavy handed Oaky/Buttery style. Loads of pineapple and tropical fruit aromas leap out of the glass with flavors of crisp green apple and lemon zest. A crowd pleaser! Monterey County, CA $13.99
  • Latour Puligny Montrachet – An extraordinary example of one of the world’s most famous wines, this Chardonnay is a splurge worth taking. Aromas of white flowers and vanilla with flavors of white fruits, almonds and toasted brioche. A stunning wine that will be long remembered. Burgundy, FR $69.99

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Cheers!
Visit our wine store to shop a great selection of Thanksgiving wines.
We’re located in Providence, Rhode Island.

Thanksgiving Wine Pairing Idea with Rustic Mashed Potatoes

Photo: David Dadekian

The Thanksgiving table wouldn’t be complete without a big, comforting bowl of mashed potatoes. Keep reading to find out the Edible Rhody Magazine’s Rustic Mashed Potatoes recipe. We’ve also picked a fantastic Pinot Noir to pair perfectly with the mashed potatoes, as well as a few other wine recommendations. Cheers, and Happy Thanksgiving!

Arroyo Grande Valley, CA – $19.99
Lush hedonistic treat! Extremely expressive style with flavors and aromas of black raspberries and dark chocolate. Smooth but full of flavor, this favorite wine pairs especially well with the creamy/buttery Rustic Mashed Potatoes.
Rustic Mashed Potatoes
Ashley Vanasse, executive sous-chef,
Easy Entertaining Inc., Providence
3 pounds (about 9 medium-sized) red or Yukon Gold potatoes
(or a mix), washed, skin on and chopped in 1- to 2-inch pieces
2½ cups heavy cream
⅔ cups whole milk
1¼ cups (2½ sticks) Rhody Fresh butter
Kosher or sea salt
Freshly ground black pepper

Place potatoes in a large pot and cover with cold water. Cover pot and bring to a boil over high heat. Remove lid and boil for 20 minutes, or until potatoes are tender. Drain and set aside for 5 minutes. Combine cream, milk and butter in a saucepan and cook over medium heat, stirring until simmering. Return potatoes to their original pot and mash with potato masher. Slowly add cream mixture and continue to mash until desired texture is reached. Season to taste. Makes 8–10 servings as a side dish.

Belle Glos 'Clark & Telephone Vineyard' Pinot NoirBouchard Pinot Noir

Are you a Pinot Noir fanatic? Then we recommend these wines as well, both of which will pair wonderfully with everything on your Thanksgiving table.
  • Bouchard Pinot Noir is a classic French style Pinot Noir, and has a light body, very smooth with plump red cherry flavors. A great value wine! Bourgogne, France $9.99
  • Belle Glos ‘Clark & Telephone Vineyard’ Pinot Noir is elegantly intense with rich expansive flavors of warm cherry pie, cinnamon, clove and nutmeg. Velvety and silky smooth, and sure to impress a lucky gift recipient or dinner guests. Santa Maria Valley, CA –  $49.99



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Cheers!
Visit our wine store to shop a great selection of Thanksgiving wines.
We’re located in Providence, Rhode Island.

Signature Sausage Stuffing Recipe and a Thanksgiving Wine Pairing

sausage stuffing recipe & thanksgiving food & red wine pairing
Photo: David Dadekian

Thanksgiving is one of our favorite times of the year. Family, friends, great food, and best of all, delicious wines. Edible Rhody magazine is featuring several classic Thanksgiving recipes, and among them is a Signature Sausage Stuffing by Kaityln Roberts at Easy Entertaining. We recommend this red Rhone blend from California, Tablas Creek ‘Patelin de Tablas.’ It’s a great wine pairing idea! Happy Thanksgiving!

Tablas Creek Vineyard Esprit

Paso Robles, CA
An American wine with French sensibilities. A blend of Syrah, Grenache and Mourvedre combine to produce a perfect pairing with your Thanksgiving Dinner, especially with Southern Style Sausage Stuffing. Both spicy with black pepper and brimming with ripe fruit, this could very well be a new favorite wine for all seasons. 90 points Wine Advocate. www.tablascreek.com

Signature Sausage Stuffing
Kaitlyn Roberts, executive chef/owner,
Easy Entertaining Inc., Providence
2 tablespoons butter
1 pound sweet sausage, casing removed
1 cup diced red onion
1 cup diced celery
1 cup diced carrots
4 cups bread (corn, brioche or high-quality white bread), cubed into ½-inch cubes*
2 tablespoons fresh parsley
1 cup homemade or sodium-free turkey stock
¼ cup pure maple syrup
Kosher or sea salt
Freshly ground black pepper
Heat oven to 350°. Heat butter in large pan over medium heat. Add sausage to pan. Break up into small pieces and cook fully. Remove sausage from pan, leaving butter and drippings. Add onion, celery and carrots to pan and sauté until slightly softened. Add bread and parsley and toss lightly. Season to taste. Place bread into a 9- by 9-inch baking dish. Whisk together the stock with the maple syrup, drizzle over the bread and bake for 30–40 minutes. Serve warm. Makes 8–10 servings as a side dish. * Use day-old bread or spread cut cubes on a baking sheet and bake at 300° for 15–20 minutes to dry.

Ferraton Cotes du Rhone red wineVieux Telegraph red wine
Are you a big fan of Red Rhone Blends? If you love Tablas Creek, then you’ll love these wines as well. They’re both very versatile Rhone wines that will be fabulous with all your Thanksgiving dishes; make an impression on your guests this year!
  • Ferraton Cotes du Rhone – A benchmark Cotes du Rhone from an extraordinary vintage with irresistible aromas and flavors of red and black fruits, red flowers and wild herbs like thyme and sage. A dry wine with lots of character and charm. A tremendous value! $12.99
  • Vieux Telegraph ‘Le Crau’ Chateauneuf du Pape – Deep dark fruit and haunting earthy flavors combine in a super smooth package that will WOW you and your dinner guests. Highly rated (92 Wine Spectator) and iconic, this wine is only now ready to drink and has a core of cherry and red currant with notes of sandalwood, mulled fig and cocoa. $89.99
VISIT



Cheers!
Visit our wine store to shop a great selection of Thanksgiving Wines.
We’re located at 141 Pitman St., Providence, Rhode Island.

Brussels Sprouts Are In Season! And We’re Eating Them With Bacon!

It’s fall and we’re excited to pair our wines with warm, seasonal comfort food recipes from Edible Rhody Magazine. This month we’re bringing you a fantastic Brussels sprouts & bacon recipe paired with Domaine D’Aupilhac ‘Lou Maset’ Languedoc–the perfect crisp, autumn appetizer to enjoy with family and friends!
 
Available all year round, the peak season for Brussels Sprouts is from September to mid-February. The smaller the head, the sweeter the taste, so look for those that are about 1–1½ inches in diameter. Even though they last for a few weeks the flavor starts to become unpleasantly strong after three or four days so be sure to cook them right away–the fresher the better! Brussels sprouts have great health benefits too. Some good ways of cooking them are by steaming, roasting, or stir frying, but do not overcook or you will lose the nutrients. To ensure an even cook, slice an x into the bottom of the stem when cooking them whole.

Check out Farm Fresh for local farms to get your brussels sprouts this season.
 
ediblerhody, recipe, edible rhody, seasonal, rhode island, brussels sprouts, wine, cotes du rhone, bottles fine wine

Languedoc is the largest wine-growing region in the world, extending from the Rhone Delta down to the foot of the Pyrenees.  It is also the most productive in terms of wine in France & the oldest. Because of its large geographical area & variations in terroir, Languedoc can produce a wide array of wine styles, with many of the reds being blends that are full-bodied, fruit driven & slightly spicy. These wines go perfect with the bitter earthiness of Brussels sprouts & specifically Domaine D’Aupilhac ‘Lou Maset’; mouth-wateringly fresh with a great balance of ripe fruit & silky tannins, a good length with a spicy finish.

Brussel Sprouts & Bacon
Ingredients:

  • 1 pound (4 cups) Brussels sprouts, washed, trimmed & halved
  • ½ pound farmer’s bacon, chopped
  • Freshly ground black pepper
Directions:

1. Fill a sauce pot with water and bring to a boil 

2. Prepare a large bowl of ice water and set aside 

3. Place Brussels sprouts in boiling water for 45 seconds, or until they turn bright green 

4. Drain and place immediately in ice bath 

5. In a separate pan, render bacon over low heat until pieces are crispy 

6. Remove bacon from pan and add drained, cool Brussels sprouts to the bacon drippings 

7. Sear the Brussels sprouts over medium-high heat for about 3 minutes, until edges are brown
8. Return bacon to pan, sprinkle with pepper, toss and serve

Owner & founder of Easy Entertaining Inc. in Providence, Kaitlyn Roberts actually studied pre-law before discovering her love for cooking while studying abroad in Rome. After she graduated she went to Apicius, a culinary school in Florence, for a year. Upon her return in 2006 she started working as a personal chef and soon, Easy Entertaining Inc. was born. Looking to preserve the local flavor of Rhode Island and Southern Massachusetts she focuses on seasonal, local and gourmet cuisine. In 2012 Easy Entertaining opened a café in Rising Sun Mills for breakfast, lunch, classes, private events & more.

 

Check out www.easyentertainingri.com for more info
 
 
 
edible rhody, ediblerhody, brussels sprouts, seasonal ri
 

Halloween Cocktails? Try the Corpse Reviver #2

Halloween Cocktail Idea - Corpse Reviver #2

What goes great with an adult Halloween party? A fantastic cocktail. One of our favorites here at Bottles is the Corpse Reviver #2, a medley of gin, citrus, Lillet, and enticing aroma of absinthe. Though ‘corpse reviver’ drinks are originally intended as ‘hair of the dog’ cures, this gin-based cocktail is enjoyable for brunch or any fine evening. You’ll need equal parts gin, Cointreau, Lillet Blanc, and lemon juice, and just a dash of absinthe for a wonderful flavor and aroma.

Corpse Reviver #2

INGREDIENTS
1 oz gin – Uncle Val’s Botanical Gin
1 oz Cointreau
1 oz Lillet Blanc
1 oz fresh lemon juice
1-3 drops absinthe – Mata Hari

DIRECTIONS
First, “rinse” your glass with a few drops of absinthe by swirling and coating the inside of the glass, discarding the extra. Fill a cocktail shaker halfway with ice. Pour the rest of the ingredients over ice. Shake and strain, serve on the rocks. Garnish with a lemon twist.

Corpse Reviver 2 Cocktail Recipe

Looking for these ingredients? Stop by our liquor store in Providence, RI to browse our selection of classic cocktail ingredients, glassware, and barware. www.bottlesfinewine.com

The Last Word

A Chartreuse and gin concoction with Maraschino Liquer and fresh lime juice. A Prohibition era classic.

Blood and Sand

A devilish cocktail recipe for Halloween. One of the few cocktails that use scotch.

Blood and Sand: A Devilish Cocktail Recipe for Halloween

Blood and Sand - Scotch Cocktail Recipe

Looking for the perfect cocktail idea for Halloween? Here’s a classic recipe from the Prohibition era with a suitably sinister name: Blood & Sand. It’s one of the few cocktails out there that uses scotch as as the base spirit, while blood orange juice makes this drink a devilishly red color. For some depth and balance, you’ll also need cherry brandy and some sweet vermouth. Cheers!

How to Make a Blood and Sand Scotch Drink

Blood & Sand

INGREDIENTS
1 oz blended scotch
1 oz blood orange juice or Stirring’s Blood Orange Martini
3/4 oz sweet vermouth
3/4 oz Cherry Heering brandy

DIRECTIONS
Fill a cocktail shaker halfway with ice. Pour ingredients over ice. Shake and strain, serve on the rocks. Garnish with an orange peel.

Halloween Cocktail Recipe Idea - Blood and Sand

Looking for these ingredients? Stop by our liquor store in Providence, RI to browse our selection of classic cocktail ingredients, glassware, and barware. www.bottlesfinewine.com

Just dying over the pumpkin orange peel garnish?
Learn how to make it!
Click Here >

Try some more cocktails perfect for Halloween:
A Chartreuse and gin concoction with Maraschino Liquer and fresh lime juice. A Prohibition era classic.
A medley of gin, citrus, Lillet, and an enticing aroma of absinthe. Fantastic to share for adult Halloween parties.

Cast Iron Pork Chops & Apples Recipe with a White Wine Pairing

Pork Chop & Apples Recipe and Food & Wine Pairing
It’s our favorite time year again…apple season!!! When you think of autumn in New England, one of the classic activities that should top your list is apple picking. Juicy, sweet, and tart, these fruits are a major staple and form of income for many Rhode Island farms during the fall. Not only does an apple a day keep the doctor away, but there are a delightful variety of options when it comes to enjoying them. We asked Matt Jennings of Farmstead in Providence for his favorite apple recipe, and so he sent us this delicious Cast Iron Pork Chops with Apples recipe.
Ferraton Pere & Fils Cotes du Rhone Samores White

 

The Côtes du Rhône appellation is in the eastern region of France in the Rhone Valley. Though you might be more familiar with red Côtes du Rhône wines, the region does produce some stunning white wines.
Our favorite is Ferraton Père & Fils Samorëns Côtes du Rhône White, a full bodied, mellow and balanced wine. Made of 60% White Grenache & 40% Clairette, we just love the aromas of white flowers and white fruit. Crisp, full-bodied, and fruity, this wine balances the saltiness of the back, the tartness of the apples, and overall richness of this Cast Iron Pork Chops with Apples recipe.
Cast Iron Pork Chops with Apples
Serves 6
Ingredients:
  • 1 tablespoon vegetable oil
  • 4 ounces thick-cut bacon, cut into 1/2-inch pieces
  • 1 tablespoon unsalted butter
  • 5 pounds boneless pork shoulder, cut into 6 pieces
  • Kosher salt and freshly ground black pepper
  • 3 medium shallots, thinly sliced
  • 1/3 cup Calvados or other apple-flavored brandy
  • 1 1/4 cups apple cider, preferably fresh
  • 2 tablespoons (or more) apple cider vinegar
  • 3 tart, firm apples (such as Pink Lady or Honeycrisp), peeled, cut into 1/2-inch wedges (about 4 cups)
  • 1/2 teaspoon Dijon mustard
  • Chopped fresh chives
Directions:
  • Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy cast iron pan over medium heat. Add bacon and cook, stirring often, until browned and crisp, 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
  • Increase heat to medium-high. Add butter to pot with drippings. Season pork shoulder with salt and pepper. Working in batches if needed, cook pork shoulder, reducing heat as needed to prevent overbrowning, until brown on all sides, 8-10 minutes per batch. Transfer pork shoulder to a plate.
  • Add shallots to pot and cook, stirring often, until shallots begin to soften, about 4 minutes.
  • Remove pot from heat; add Calvados and stir, scraping up any browned bits from bottom of pot. Return to heat and simmer for 1 minute. Add apple cider and 2 tablespoons vinegar. Bring to a simmer, then return pork shoulder to pot, placing in a single layer on bottom of pot (the meat should not be completely covered).
  • Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours. Stir in reserved bacon. DO AHEAD: Bacon and pork shoulder can be cooked 2 days ahead. Let cool in braising liquid, uncovered. Chill, uncovered, until cold; cover and keep chilled. Rewarm before continuing.
  • Using tongs, transfer pork to a deep platter. Skim fat from cooking liquid. Place pot over medium heat and bring liquid to a simmer. Add apples and cook until apples are just tender and sauce is slightly reduced, 8-10 minutes.
  • Stir Dijon mustard into sauce; season with salt, pepper, and more vinegar, if desired. Pour sauce with apples over pork on platter. Sprinkle with chives.

“Chef & owner of Farmstead, Matt Jennings is a skilled butcher, forager, preserver & cooker of all things delicious. He is a two-time finalist for the James Beard Foundation’s “Best Chef Northeast” award, is named one of America’s “Most Sustainable Chefs” and was selected as one of Food & Wine magazine’s “Big thinkers, changing the way Americans eat.” Together with his wife, the Jennings’ influence on regional New England cuisine is reflected in the menus, care of the dishes & support of local growers.” www.farmstead.com

Stop by Farmstead in Providence for
fresh, seasonal, and handmade foods.

Visit Bottles Fine Wine to get this wine.
Browse more food & wine pairing ideas >

Amaretto Bourbon Punch

Amaretto Bourbon Punch Recipe

Learn how to make an Amaretto Bourbon Punch cocktail, perfect for the fall! This is a party sized punch that serves a group of 6-8 people. Visit our YouTube channel http://youtube.com/bottlesprovidence for more easy bourbon drink ideas for entertaining or for serving at home.

Amaretto Bourbon Punch
Serves 6-8

Ingredients:
1 Liter bottle of club soda
1/2 bottle of W.L. Weller Special Reserve Bourbon
Juice of 4 fresh lemons
1/4 bottle of Amaretto

Instructions:
Combine all ingredients in a punch bowl. Fill with ice and garnish with cherrie & lemon slice.

Cheers!
Looking for more bourbon cocktail recipes? Click below: