Winner of April Recipe Contest- Congratulations to Deva McKnight! |
Turkey Meatballs with Blackberry-Ginger Balsamic
1 1/4 pound lean gr. turkey
1/4 cup Panko bread crumbs
1 egg
1 Tbsp. ginger, minced
3 scallions, chopped
2 cloves garlic, minced 1/2 tsp. salt 3 Tbsp. Migliore Blackberry-Ginger Balsamic
1 Tbsp. red wine 1 Tbsp. low sodium soy sauce 1 Tbsp. Migliore California Extra-Virgin Olive Oil 1/4 cup cilantro, chopped
Preheat oven to 375�. Mix the top (11) ingredients, saving the chopped cilantro for a garnish. Shape into 1 1/2" balls. Transfer to baking dish. Bake until cooked through, about 12 to 15 minutes. Makes 6 Servings.
Serve meatballs on top of a bed of *fried brown rice, garnish with 1/4 cup of cilantro and drizzle meatballs and rice with Migliore Blackberry & Ginger Balsamic.
*Stir fry green onions, red bell pepper, minced ginger and frozen peas with 1 Tbsp. Migliore California Extra Virgin Olive Oil, add cooked brown rice - mix together.
Roasted Berries with Strawberry Balsamic
1 pint fresh strawberries
1 pint fresh raspberries
1 pint fresh blueberries
1 pint fresh blackberries
1/4 cup sugar, or less
1 vanilla bean, split and seeds removed
2 Tbsp. Migliore Strawberry Balsamic
Preheat the oven to 450�. Place the strawberries, raspberries, blueberries and blackberries on a "jelly roll" sheet pan. Mix sugar and seeds from vanilla bean and then toss with fresh berries. Roast in the oven for 20 minutes. Cool to room temperature. Mix in Strawberry Balsamic & serve. Makes 6 servings. (I served over vanilla ice cream!)
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| Store Locations | Claro's Italian Market - (6) Locations:
1003 E. Valley Blvd., San Gabriel, CA 91776
19 � E. Huntington Dr., Arcadia, CA 91006
159 E. College Street, Covina, CA 91732
1655 N. Mountain Ave., Upland, CA 91786
101 W. Whittier Blvd., La Habra, CA 90631
1095 E. Main Street, Tustin, CA 92860
Super Suppers
1206 Magnolia Ave., Ste. 105, Corona, CA
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About Migliore Gourmet Foods
In Italian, "migliore"
means the best. In 1907, my grandfather emigrated from Italy to America. He began a family at his home in Guasti,California, where he worked as a cooper for the local winery. At 14, my father, Battista Pruneri, began working at a small Italian grocery in the same colony. Over 50 years, he became renowned for his sausage making. His legacy of wonderful Italian food was shared with his family. And now I send the best from our family to yours.
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Greetings!
April has been a busy month! I have been focused on the NASFT Fancy Food show, which will be held in New York City in June. I will be participating in the show as a "member" candidate in the "NEW Brands on the Shelf" pavilion. Very exciting, however, a great deal of planning ahead!
I hope you will enjoy our April recipes, my family certainly did.
Sincerely,
Debbie McKeown
Migliore Gourmet Foods
877 854-8686 |
Passport Weekend
in Dry Creek Valley, California
If you have never had the opportunity to visit Sonoma County in Northern California, I hope you will try to add it to your "must see list"!
Dry Creek Valley lies in the northwest corner of Sonoma County, separated from the Pacific Ocean by twenty miles of rugged California coastal range mountains. Early vineyards were planted in the Dry Creek Valley in the 1850's by French immigrants. The decimation of vineyards in Europe in the 1880's began an era of opportunity for local growers to fill the void. By 1920, Dry Creek Valley production increased to 16 wineries producing a half million gallons of wine.
While Prohibition was disastrous for the local vintners, only 4 wineries survived. Hard times were revisited during World War II. Despite revived interest in wine production after "repeal in 1933, only (3) wineries remained by the end of the war. Winegrowing slumbered through the 1950's & 1960's. Then came the California wine renaissance of the 70's and again new wineries and vineyards proliferated. Today there are nearly 60 wineries, more than 150 growers and countless acres of vines in Dry Creek Valley.
The Passport event in Dry Creek Valley takes place "annually" on the last weekend of April. This year, tickets for purchase were made available to the public, via internet, on February 1, on a first come, first serve basis.
The Passport entitles you to experience the people, history, and beauty of the valley. Wonderful food pairings are matched with some of the finest wines. Old vintages, rarely available to sample, are presented at this event, plus barrel tastings of "future" wines! Most of the wineries have a theme and provide great music and food with their wine tastings. There is absolutely no room for dinner after this tour.
There were several vineyard tours conducted on Saturday & Sunday. One of the "walking" Vineyard Tours this year included Preston of Dry Creek. This is a 125 acre certified organic farm and winery established by the Preston's in 1973. Lou Preston shared his approach to farming, including crop diversity, integration of animals, use of hedgerows and natural solutions to soil nutrition, pest and weed control.
This year, our group consisted of (16) travelers in two vans equipped with "hired designated " drivers. Sunday morning, the men in our group, arose for the early Sunday tour at the Teldeschi Vineyards. They walked among 100+ year-old head-pruned Zinfandel vines. Ray Teldeschi (2nd generation managing vineyard) described grafting & how pruning techniques can produce better fruit.
Be sure to take the extra time (and drive) to visit Gustafson Family Vineyards. This winery is off the beaten path; however the wine and views (pictured) are spectacular. Another special winery is the Seghesio Family Vineyard, offering warm hospitality in true Italian form. Plenty of food, great music, dancing, plus the wine is one of my favorites - Barbera the best!
All of the wineries offer unique family stories, good wine and beautiful scenes. It is a great way to taste so many different wines, without the cost of buying dozens of bottles - untried!
I am already looking forward to next year's trip to Dry Creek to spend quality time with our friends & family. For more information go to www.wdcv.com
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Recipe Contest
Enter our monthly recipe contest and at the end of each month, a winner will be announced.
Your recipe will be featured in the newsletter and added to the "Migliore Collection of Recipes" CD cookbook.
Winner will receive choice of (1) large balsamic, olive oil or dipping sauce, (1) Seasoning tin and a set of White Porcelain Dipping Saucers - Free!
Rules for entry:
1. Must contain an ingredient from the Migliore Gourmet product portfolio, i.e. Olive Oil, seasoning, balsamic.
2. Must receive recipe by last day of each month.
3. Entry of your recipe provides Migliore Gourmet permission to share or publish this recipe via newsletter, email or Migliore Collection of Recipes CD. Recipe author will receive recognition. |
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