Recipes

“Pairs well with Montakarn Merlot Blend”
Serves 6 to 8 as an appetizer (depends on you!)

• One cup of pitted Kalamata olives
• ¾ cup drained olive oil-packed sun-dried tomatoes
• 2/3 cup extra virgin olive oil
• One small shallot, finely minced
• ¼ cup drained capers
• ¾ teaspoon dried oregano
• Carr’s Table Water and/or Cream crackers (for a gluten free cracker, try the Blue Diamond Almond-Nut thins crackers)

Instructions: In a food processor, pulse the olives and the sun-dried tomatoes, 3 to 4 times. If using a small food chopper, pulse the olives and the sun-dried tomatoes 6 to 8 times.Add 2/3 cup of extra virgin olive oil, capers, minced shallot, and ¾ teaspoon of oregano; pulse another 3 to 4 times until puree is achieved. Tapenade can be made 3-4 days ahead of time. Cover and refrigerate. Bring to room temperature before using. Serve with a glass of Montakarn Merlot Blend. Enjoy! Sun Dried Tomato Tapenade

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Pairs well with “Montakarn Tippy Toe Un-oaked”
(as voted by 5 food tasters) Serves 4-6 (depends on you!)

• 1 very large cantaloupe (or 2 small cantaloupes) halved, peeled, seeded and cut into chunks
• ¼ cup (50 ml) plain yogurt (not Greek yogurt)
• 6 oz. (180 g) cooked crab leg meat, picked over for shells (frozen then thawed) or 1 can crab meat rinsed thoroughly with water (non-canned is always better)
• 1 small shallot, finely minced
• 1 granny smith apple, peeled and finely diced
• ½ English cucumber, seeded and finely diced
• 1 tbsp (15 ml) chives
• 2 tbsp (15 ml) whole grain mustard
• 2 tbsp (15 ml) mayonnaise
• ½ to 1 lime juice

Instructions: In a blender, add cantaloupe chunks and yogurt. Blend or puree in blender until smooth. If too thick, thin with cold water. Transfer to glass bowl or pitcher and chill while preparing crab garnish. Can be made in the morning and refrigerated in a sealed glass container. In a medium bowl, add crabmeat, shallot, apple, cucumber and chives. Stir in whole grain mustard and mayonnaise. Season to taste with ½ to 1 juice of lime. Depends on how limey you like it! Season with salt and pepper to taste. Can be made in the morning and refrigerated in a sealed glass container. When ready to serve, place a large dollop of crab mixture in chilled soup bowls (use plastic wrap to mold meat into neat mound as opposed to using one’s fingers or spoons). Pour melon soup around crab. Serve with a glass of chilled Montakarn “Tippy Toe Un-Oaked.” Enjoy!

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Pairs well with “Montakarn Tippy-toe Un-oaked”

• ¼ cup upacked brown sugar (I like to use coconut plan sugar)
• 2 tsp fresh lemon zest
• 2 Tbsp fresh lemon juice (taken from the grated lemon above)
• 2 Tbsp sesame oil
• ½ tsp Tabasco
• 1 pound (about 20) large cooked and peeled shrimp)

Instructions: Mix all ingredients (except shrimp) in a bowl. Cover with a secure lid or you can use plastic wrap. I prefer a secure lid so you can shake to mix. Add ½ tsp of salt to marinade (if you want to add salt). Add shrimp to marinade. Depending on what you chose to use above, stir or shake the bowl several times to mix shrimp with the marinade. Place bowl in fridge for two hours and to the suggested no more than eight hours (or it will get mushy). I prefer to marinade for two hours. Right before serving, add the next 3 ingredients to bowl with shrimp and marinade. 2 peeled garlic cloves, finely chopped ¼ cup mint leaves, finely chopped ¼ cup cilantro, finely chopped Pour marinade and shrimp in serving bowl. Serve and enjoy.

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