Don’t Mess With Texas…

…wines.  Was at event and in our goody bag we received a bottle of Texas wine.  Hmmm…I did not know that Texas was in the wine industry.  I just know I love me some Shiner and margaritas!

So, I’ve had this bottle of Texas Riesling (another problem unless it’s dang dry) for awhile and decided to finally give it a try.  It’s from Becker Vineyards to be specific.  I felt like I was about to take the biggest risk of my life.  I paced around the kitchen.  Looked at the bottle, then stared.  Held my breath a few times.  Then finally, put the corkscrew in it.  Ahh, the oxygen hit the adult-level grape juice.

Poured a glass.  The color…gold.  The picture does not do it justice.  Think the goldest of gold Chards you’ve seen.  The nose, sweet, that’s all I can say.  The taste.  Um, yeah, um.  Boone’s is tasting pretty good.  I waited a couple minutes, maybe a white can breathe?  No, this and Boone’s are definitely in the same place.  At least you get flavor options with Boone’s.

Now, checking out their website, this isn’t even around anymore.  They only have ‘dry riesling’, which is sold out?

I know it’s each one to their own, so you can always cast your vote if you happen to have tried this.  But I say Don’t mess with Texas wines, as in stay away.

 

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Beer-scotti

Yes, oh, yes.  You read it right.  Why stick with the norm?  I love making biscotti, but when opportunity knocks, find the bottle opener!  I have my monthly supper club tomorrow and the theme is Texas.  I was debating what to make and after some deep thought I remembered that a beer I love is right out of that state.  The name — Shiner Bock.  So (I feel like Alton Brown here), time to get to the lab.  I’d made one beer-scotti before, but it’d been awhile, so I had to get the juices (aka beer) flowing.

I started by combining 12oz of Shiner (1 bottle) and about 1 cup of dried cranberries in a pot on the stove to have the cranberries get nice and drunk.  Oh, sorry, absorb all the liquid.  I kept it at medium heat for about 20 or so minutes.

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Once that was done, I let them cool for a bit (and sampled a few…very good!…keep away from children, unless you need them to fall asleep).

Next I was trying to decide what flavors to use as accents.  Do I want this to be savory or sweet?  I chose to do a bit of both.  I opted for rosemary and cinnamon.  So, here I go with all these ingredients, and of the the staples of my normal recipe…

Flour, sugar, baking powder & soda, salt, cinnamon, rosemary, egg yolk, vanilla, (more) Shiner, drunk cranberries, walnuts.

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Dough ready, make it into two logs, throw it into the over at 375 degrees for 25-30 minutes.

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When the first part is done, take it out and slice it.  I use a pizza cutter.  Makes it so easy.  Samples required at this point.  WOW!  WOW!   For the second baking, I just turn the oven off and throw it back in there. I don’t time it, I know it will work perfectly because I’m not picky on the crunchiness, softness, etc. of the biscotti.  If you are wondering, the recipe called for 10 minutes at 325 degrees.

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I am so excited to take this to supper club tomorrow.  So, to summarize…pass me another.  Make that a biscotti this time.