Welcome to the Merlot Recipes Page!

Ingredients for the Garlic Bread:

• 1 16-ounce loaf of Italian bread or French bread
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large cloves of garlic, smashed and minced
• 1 heaping tablespoon of freshly chopped parsley
• 1/4 cup freshly grated Parmesan cheese (optional)

Preparation:

1. Preheat oven to 350.
2. Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl.
3. Spread butter mixture over the the two bread halves.
4. Place on a baking pan and heat in the oven for 10 minutes.
5. Remove pan from oven and sprinkle Parmesan cheese over bread, if desired.
6. Return to oven on the highest rack.
7. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles.
8. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.
9. Remove from oven, and from pan. Then let cool a minute.

Ingredients for the Caprese Salad:

• 4 large beefsteak tomatoes
• 1 package of fresh mozzarella cheese
• 20 sprigs of fresh basil
• 5 Tbs of extra-virgin olive oil
• 2 Tbs of balsamic vinegar
• fresh ground pepper and salt

Preparation:

1. Slice tomatoes and mozzarella cheese 1/4in. thick.
2. Arrange on a serving platter alternating tomatoes and mozzarella.
3. Top with sprigs of fresh basil.
4. Drizzle with olive oil and balsamic vinegar.
5. Add salt and pepper to taste.
6. Garnish with extra basil leaves, or for a more Mediterranean feel, with kalamata olives.

Serves 3-5 people.

Ingredients:

• 1 (12 ounce) package rotini pasta (or any kind of pasta you prefer, really)

For the Meat:

• 1- 1 1/2 pound ground beef (85-15)
• 1 clove garlic, crushed
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 1 onion, diced and separated into two equal parts (one for meat pan, one for sauce pan)
• 1/4 cup green pepper, diced
• 1/4 cup red pepper, diced
• salt and ground black pepper to taste

For the Sauce:

• 1 (14.5 ounce) can diced tomatoes
• 1 (10-12 ounce) can tomato sauce
• 1 tablespoon garlic powder
• 1 clove garlic, crushed
• 1/4 cup Casanel Merlot Wine
• the other half of the diced onion
• 1/4 cup green peppers, diced
• 1/4 cup red peppers, diced
• 1/2 teaspoon crushed red pepper flakes

You can also add:

• salt and ground black pepper to taste
• parmesan or mozarella cheese to sprinkle on top

Preparation:

1. Bring a large pot of lightly salted water to a boil.
2. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
3. Meanwhile, heat saucepan over medium heat. Cook meat until lightly browned.
4. Add garlic and onions.
5. Cook until onions are tender, then add green and red peppers. (cook until tender, but still crunchy).
6. Add salt and pepper to taste, along with a dash of roasted red pepper flakes.
7. Let the meat cook, while heating medium saucepan over medium-high heat.
8. Stir in diced tomatoes and tomato sauce.
9. Add 1/4 cup Casanel Merlot Wine.
10. Add clove of crushed garlic, garlic powder, salt and pepper.
11. Simmer for 5 minutes, or until heated through.
12. Add roasted red pepper flakes for added heat.
13. And finally, toss sauce and meat with the cooked pasta; season with salt and pepper, if needed.

Serves 3-5 people.

Ingredients:

• 4 cups fresh blackberries
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons milk
• 1/4 cup white sugar

Preparation:

1. Combine 3 1/2 cups berries with the sugar and flour.
2. Spoon the mixture into an unbaked pie shell.
3. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges.
4. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
5. Bake at 425 degree F (220 degrees C) for 15 minutes.
6. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.
7. When golden brown, remove from oven and let cool.
8. Top with whipped cream and extra blackberries. Serve with vanilla bean ice cream, if desired.

Serves 6-8 people.