Essential Summer Ingredient: Wine

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Lemonade Wine Cooler

Celebrate the start to summer with Woodbridge by Robert Mondavi wines. Whether you’re throwing a backyard barbecue or big family cookout, revel in the welcomed warm weather with these crowd-pleasing recipes.

Fire up the grill for the season with a wine marinated grilled pork, topped with fresh peaches that will please any party and wash it down with a refreshing Lemonade Wine Cooler. Save some room for dessert (and wine, of course) and you’re all set for the essential barbecue basics.

For $7.99, Woodbridge is an affordable option for all your party planning needs and is available at local liquor and wine retailers.

Lemonade Wine Cooler

Serves 4-6

2 ½ cups water
¾ cup sugar
¾ cup freshly squeezed lemon juice
1 750 ml bottle Woodbridge by Robert Mondavi Pinot Grigio
1 lime, thinly sliced
1 lemon, thinly sliced
1 orange, thinly sliced
Fresh mint springs

1. In a large pitcher, stir together water, sugar, and lemon juice until sugar has dissolved. Stir in Woodbridge by Robert Mondavi Pinot Grigio and lime, lemon and orange slices.

2. Cover and refrigerate for at least one hour before serving.

3. Serve over ice, with a sprig of fresh mint.

Grilled Pork with Grilled Peaches and Basil

Serves 4

4 bone-in pork chops
2 cups Woodbridge by Robert Mondavi Chardonnay
¼ cup Dijon mustard
¼ cup honey, plus 2 tablespoons honey
3 garlic cloves, minced
¾ tsp salt
⅛ tsp freshly ground black pepper
3 peaches, pitted and halved
1 Tbsp white balsamic vinegar
¼ cup small fresh basil leaves
2 Tbsp small fresh mint leaves

1. Use a fork to poke small holes all over the pork chops.

2. Add wine, mustard, ¼ cup honey, garlic, salt, and pepper to a gallon freezer bag and use your hands to combine the ingredients. Add the pork chops and marinate for up to 24 hours, but at least 1 hour.

3. Heat a grill to medium-high heat. Brush the grill grates with oil. Toss peaches with the remaining 2 tablespoons honey and vinegar. Set aside.

4. Shake as much marinade as possible off of the pork chops. Grill for 2 minutes, then flip and cook for 2 additional minutes or until an internal meat thermometer registers 145 degrees Farenheit. Transfer pork to a serving platter.

5. Grill peaches until golden-brown on each side, 60 to 90 seconds total.

6. Transfer peaches to the serving platter of pork chops, and scatter
basil and mint over top. Serve immediately.

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Jennifer Fauci is the managing editor of Long Island Weekly, Anton Media Group's award-winning special sections and Anton’s local magazines. Her passion for literature, travel and the arts lend to the unique content in her publications. In her time at Anton, she has received first place in the Folio Awards, second place for the NYPA awards and is the recipient of six PCLI awards.

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