Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Oct 21, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘summer’

DTWE: 6 rosés for a hot September summer weekend

Friday, September 15th, 2017

St. Louis summers never end in September. What better way to combat 90-degree weekends than with a refreshing rosé? Here, six beloved bottles that cash in at $14 or less.

 

080217_sant-reine

 

1. Saint-Reine Traditionnelle Dry Rosé
$13. Total Wine, 90 Brentwood Promenade Court, Brentwood, 314.963.3265, totalwine.com

 

080217_jacquespelvas

2. Jacques Pelvas Brut Rosé
$11. The Wine and Cheese Place, 9755 Manchester Road, St. Louis, 314962.8150, wineandcheeseplace.com

 

080217_charles&charles

3. Charles & Charles Rosé
$13. Dierbergs, 1080 Lindemann Road, St. Louis, 314.238.0400, dierbergs.com

 

080217_scaia

4. Scaia Rosato
$12.50. Parker’s Table, 7118 Oakland Ave., Richmond Heights, 314.645.2050, parkerstable.com

 

080217_austrianrose

 

5. Gerhard Markowitsch Zweifelt and Blaufrankich blend Rosé
$14. Parker’s Table, 7118 Oakland Ave., Richmond Heights, 314.645.2050, parkerstable.com

 

080217_alloycan

 

6. Alloy Wine Works Everyday Rosé
$8. Lukas Wine and Spirits, 15678 Manchester Road, Ellisville, 636.227.4543, lukas.store

 

080217_axeldesignes

7. Axel des Vignes Bordeaux Rose
$12. Balaban’s, 1772 Clarkson Road, Chesterfield, 636.449.6700, balabanswine.com

Make This: Strawberry-Cucumber Salad

Tuesday, June 21st, 2016

MakeThis_Jun16

 

Perfect for a summer brunch or as a steak dinner side, this salad’s sweet-tart dressing complements the berries and cucumber like a string of pearls with a seersucker sundress. In a medium bowl, combine 1 pint thinly sliced strawberries, 1 peeled and thinly sliced English cucumber and ½ cup chiffonaded basil. In a small bowl, stir together ½ cup creme fraiche*, 1 teaspoon lemon juice, ½ teaspoon honey and ½ teaspoon lemon zest. Drizzle the dressing over each salad and top with ¼ cup chopped toasted hazelnuts, evenly divided among the salads.

*To make your own creme fraiche, combine 1 cup cream and 1 tablespoon buttermilk in a glass jar. Cover and store in a warm spot 8 to 24 hours, or until thickened. Refrigerate and use within 12 days.

 

-photo by Greg Rannells

Meatless Monday: Summer Crowder Pea Chopped Salad

Monday, August 24th, 2015

082415_meatless

 

This recipe is perfect for cleaning out the vegetables crisper. Toss fresh summer vegetables (green beans, corn, bell peppers, zucchini and summer squash are all great options) with fluffy couscous and fresh summer crowder peas. Dress it all with a fresh lemon vinaigrette and scatter the top with diced tomatoes and cilantro. Pop open a bottle of wine and head to your patio to enjoy this gorgeous Meatless Monday evening. Get the recipe here.

 

-photo by Josh Monken 

 

Drink This Weekend Edition: Boozy slushies on tap in Soulard

Thursday, August 20th, 2015

082015_dtwe

 

{From left, the Voo Doo Brew and Brain Freeze at Trops}

 

Some weekends, we long for a perfectly balanced cocktail, a pint of obscure craft beer or a glass of elegant wine. And some weekends, we want neon frozen booze bombs served in plastic cups and sucked through a straw. This is one of those weekends.

Leave the coat and tie at home and sidle up to the bar at Tropical Liqueurs, where any cocktail you order comes boozed up and blended. Trops, as it’s known to University of Missouri students, recently opened at 1800 S. 10th St., in Soulard and serves up more than a dozen varieties of house-mixed, boozy slushies.

Mizzou alums will recognize the Tiger Paw from their Columbia stomping grounds. A riff on a fuzzy navel, peach and orange flavors dominate thanks to peach schnapps, pineapple and orange juices and Bacardi 151. The Voo Doo Brew is a sweet, tangy blast of banana liqueur, vodka, sloe gin, fresh banana puree and lemonade. If it’s a tequila kind of day, the Brain Freeze will oblige with tequila, Puerto Rican rum, gin, blue curaçao and lemonade.

Can’t decide? Mix and match. Combine up to three slushy flavors in one cup. The Silver Bullet, a basic mix of Everclear, lemonade and Sprite gives a tangy punch to any of the menu items like the sweet and fruity Sex on the Beach. Order your custom boozy concoction in a modest 12-ounce cup (holding around two to three shots of booze) to an innocuous-sounding extra-large. In fact, it’s a 44-ounce monster packing of eight to nine shots in one massive cup. If you really don’t want to remember the night, additional shots can be added for $2.

Grab your sunglasses, flip flops and a chair under one of the umbrella-covered patio tables or inside in the 40-seat bar, order a slushy and sip the weekend away pretending you’re at a beachside resort – or back in undergrad.

 

 

Meatless Monday: Open-Faced Tomato Sandwich

Monday, August 3rd, 2015

080315_meatless

 

When summer tomatoes are at their peak, we abide by one simple rule: Don’t mess with perfection. This Open-Faced Tomato Sandwich showcases them at their best. Toast a piece of hearty five-grain bread and gloss with quality mayo. Pile it high with an assortment of sliced farmers market tomatoes (we love Sungolds, Cherokee Purples and Green Zebras), sprinkle with salt and pepper and take a bite of harvest heaven. Click here for the recipe.

 

-photo by Greg Rannells

Meatless Monday: Mozzarella, Tomato and Farro Salad

Monday, July 27th, 2015

072715_meatless

 

Who says quinoa should get all the attention? Farro is increasingly popular ancient grain that’s nutty, chewy and wonderfully versatile. Pair it with peak summer tomatoes,fresh basil, creamy mozzarella and briny Kalamata olives for This Mozzarella, Tomato and Farro Salad. It’s like taking a quick trip to Italy – and all you have to do is boil water. Get the recipe here.

 

 

Meatless Monday: Shaved Zucchini Salad

Monday, July 20th, 2015

072015_meatless

 

Pull together the perfect taste of summer in less than 10 minutes with this Shaved Zucchini Salad. Use a vegetable peeler to shave that bounty of garden produce into thin zucchini ribbons, then toss them with freshly shorn raw corn kernels. Whisk together a dressing of lemon juice, olive oil and a touch of honey, top with ricotta or Parmesan cheese and never let anyone know just how easy this delicious meal actually was to prepare. Get the recipe here.

-photo by Greg Rannells 

Meatless Monday: Vegan Egg Salad

Monday, July 13th, 2015

071315_meatless

 

In case anyone forgot, Mother Nature decided to remind us how summer really feels in St. Louis. It’s too hot to boil water, so we’re making a fast, easy Vegan Egg Salad for dinner instead. Press a block of extra-firm tofu between two heavy plates for 30 minutes, then crumble it in a bowl and toss with diced white onion and vegan mayonnaise. Add kick with Dijon mustard, curry powder, kala namak, cumin, pepper and chopped chives. Sandwich between two pieces of toast for a refreshing egg-free picnic classic – no stovetop required. Get the recipe here.

-photo by Carmen Troesser

Drink This Weekend Edition: 3 Perfect Summer Rosés

Friday, July 10th, 2015

070915_dtwe

 

 

Summertime and rosé. Trust me on this.

Rosé often gets a bad rap. It’s billed as an insipid, boring wine with little or nothing to it. So often someone tells me, “I prefer a wine with more meat/more oak/more sweetness/more dryness.” In fact, a good rosé can remind us of sunshine, summer and days spent outside with good friends. This weekend, rain or shine, try these three examples of excellent dry, crisp and clean rosés, perfect for an afternoon of backyard grilling.

1. Domaine Font-Mars Dino de Cleménce Rosé
This rosé is made of 100-percent syrah grapes from the Languedoc region of France and tastes crisp and clean with flavors of fresh berries and citrus. One of my best indicators of quality is if my wife and I finish the bottle. We finished this easy-drinking wine so quickly, I didn’t even notice until I reached for another pour and found an empty bottle. The moral of the story: stock up. $12, available at Parker’s Table

2. Calera Vin Gris of Pinot Noir
This rosé, made entirely of pinot noir grapes, holds clean scents of roses and strawberries that continue on the palate with a hint of orange flower and a slightly minty, chalky touch. It’s a dry, beautiful wine that’s enjoyable and affordable, yet it exudes the craftsmanship of a small, artisanal vineyard on California’s central coast. $20, available at Randall’s in St. Louis

3. Chateau Thivin Beaujolais-Villages Rosé
I love Beaujolais. Not that banana, bubble gum stuff that comes out in November, but the family-owned, artisanal bottles created by small wineries in towns north of Lyon, France. This 100-percent gamay rosé, made by those same wineries, is essentially made like a white wine with only 24 hours skin contact. Its fresh, red-fruit flavors and tart finish make it perfect for barbecue and al fresco meals, pairing well with everything from olives to fresh fruit desserts. $18, available at Parker’s Table

Extra Sauce: 5 Patriotic Desserts for Your July Fourth Barbecue

Saturday, July 4th, 2015

Admit it: We’re all sick of the sheet cake decorated with strawberries and blueberries to look like the American flag. Impress your barbecue guests with these red, white and/or blue desserts that will satisfy any patriotic sweet tooth.

 

070415_july4_desserts2

 

1. There’s nothing more American than pie – unless you put that pie in a Mason jar. Use pre-made crust to quickly assemble these individual Blueberry Pies in Jars and screw on the lids for easy transport.

 

051315_baked

 

2. A few drops of red food coloring turns these plain muffins into decadent Red Velvet Cream Cheese Muffins. Bonus: You probably have most of these ingredients already in your kitchen.

 

012115_baked

 

3. Turn those red velvet muffins into cake and fold it up into a frosting-smothered Red Velvet Roll. Swap those candy cane crumbles for blue sprinkles and no one will know you transformed Christmas into Independence Day.

 

061515_meatlessmonday

 

4. Accommodate a vegan guest – or avoid turning on the oven – with this no-churn, berry-packed Vegan Blueberry Ice Cream made with coconut cream.

 

070415_july4_desserts3

 

5. We love crisps; they’re the ultimate lazy baker’s dessert. In this Peach and Raspberry Crisp, golden peaches and rosy raspberries create a vibrant red hue tucked beneath a buttery crust.

 

- Pie jar and ice cream photos by Carmen Troesser, all others by Amrita Rawat

 

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004