recipe

Mother’s Day Treats & Eats

Mother’s Day Treats & Eats

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Mother’s Day is Sunday, May 11. We’re giving you ample time to plan out the perfect day and pay tribute to all the Moms in your life. Mom was the first one to patch up that scraped knee when you fell off your first tractor, or to dust away the dirt the first time you were bucked off a horse.

Its time to celebrate her! We’ve gathered some ideas that might help you express your love for these ladies with gracious amounts of all of her favorite things, wine, chocolate, food, and you!

Spoil her, let her sleep in a little longer and prepare her breakfast in bed. Nothin’ says love like heart-shaped toast and eggs! (Image via Pip and Ebby)

EggHearts

Just as perfect as this idea is for Valentine’s Day, it is also full of love for Mother’s Day. Eggs, toast, pancakes or bacon (yes, bacon) – get creative and whip up her favorite!

If you like to bake,  this is your time to shine! Bake Mom a cake! Or a pie, or cupcakes, or how about a Flower Pot Cake? Because Moms seem to have a knack for making things grow.  (Image and recipe via Will Cook for Friends)

FlowerPotCake

Now, the real fun starts with dinner. If you do a roast, you can set it out early to let simmer. We recommend a beef, chicken, or a classic lamb roast which pairs beautifully with Purple Cowboy Tenacious Red’s hints of black cherries, plum, cola, rose petal and vanilla.  Purple Cowboy Tenacious Red pairs particularly well with this buttery and tender Unbelievably Easy Roast Beef via Crepes of Wrath.

Unbelievably Easy Roast Beef

UnbelievablyEasyRoastBeef.jpg

Cook time:  1 hour

Total time:  1 hour

Serves: 6

Ingredients

  • 1 2.5 lb boneless eye-round roast, tied

  • 2 teaspoons kosher salt

  • 1 teaspoon + 1 tablespoon olive oil

  • 1 teaspoon ground black pepper

  • 2 teaspoons dried oregano

  • 2 teaspoons dried basil

  • 1½ teaspoons crushed red pepper flakes (this is a good amount and makes a decently hot roast, so cut it back to 1 teaspoon if you’re sensitive to heat)

  • 3 cloves of garlic, finely minced to a paste (see the photos above for an explanation)

Instructions

  1. The day before you plan to cook the roast, sprinkle the salt evenly over the meat, rolling it on your board to pick up excess salt that has failed to stick. Wrap it with plastic wrap and refrigerate it overnight, or at least for a few hours the day of.

  2. Place the oven rack in the middle position and preheat the oven to 250 degrees F. Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat. Rub the roast all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper and garlic.

  3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer and slightly smoke. Add the roast and sear until richly browned on all sides (including the sides and the ends), 3 to 4 minutes per side.

  4. Transfer the roast to a wire rack set inside a rimmed baking sheet and sprayed with Pam. Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare or 140 degrees F for medium. Do not cook the roast past medium or the meat will be too dry!

  5. Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve with potatoes, vegetables, and/or crusty bread.

– See more at: Crepesofwrath.com

Uncork your Purple Cowboy, slice thin and serve.

For dessert, do a little chocolate research. Find out what pairs well with her favorite wine. Try the Wine Sisterhood wine and chocolate pairing guide.

WineChoc.png

With Purple Cowboy wines, we recommend milk chocolate or dark chocolate and caramel. Nothing too extravagant, but we’ll bet it will be a day she won’t forget.

And lastly, we took the hard part out of finding Mom a gift. We pre-packaged some of the favorite Wine Shop goodies into one Mom-themed gift package! Happy Mother’s Day!

MothersDayGift_SHOP

St. Patrick’s Day Corned Beef Recipe

St. Patrick’s Day Corned Beef Recipe

purplecowboy

Roasted Beef

Here at Purple Cowboy, we’re big fans of following tradition, especially when those traditions involve food. So, you bet we have a plan for this St. Patrick’s Day! On our menu this holiday: Corned Beef.

We’re following the recipe below from Chow.com to make some unforgettable Corned beef. Join us in cooking up a feast this holiday! But act fast, this recipe calls for curing your own meat for at least three days.

Make a visit to your favorite butcher and start the brine for this delicious recipe this week. When it’s cooked and ready to dig into, open up a bottle of Purple Cowboy Tenacious Red and savor this well-earned treat.

Corned Beef and Cabbage with Horseradish Cream Sauce
From Chow.com

Ingredients: 

For the brine:

  • 6 cups water
  • 3/4 cup kosher salt
  • 1/3 cup packed light brown sugar
  • 1/4 cup pickling spice
  • 1 (5-pound) beef brisket

For the corned beef, cabbage, and sauce:

  • 1 medium yellow onion, quartered
  • 3 large carrots, peeled and cut crosswise into thirds
  • 6 medium garlic cloves, smashed
  • 1 cup sour cream
  • 2 tablespoons prepared horseradish
  • 2 tablespoons Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium head green cabbage, cut through the core into 6 wedges

Instructions:

For the brine:

Combine the water, salt, sugar, and pickling spice in a large saucepan and bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and let cool to room temperature.

Poke several holes on all sides of the brisket with a knife or metal skewer and place in a 2-1/2-gallon resealable plastic bag. Pour the brine over the meat (making sure the meat is completely submerged), press out excess air, seal the bag, and place in a 13-by-9-inch baking dish. Refrigerate for 3 days or up to 1 week.

For the corned beef, cabbage, and sauce:

Remove the beef from brine and brush off any spices that have stuck to the meat. Place in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid. Add the onion, carrots, garlic, and enough cold water to cover. Bring to a boil over high heat and then reduce to a simmer. Skim any foam that floats to the top, cover, and simmer until meat is fork tender, about 2 to 3 hours.

Meanwhile, combine the sour cream, horseradish, mustard, and lemon juice in a medium nonreactive bowl. Season with salt and freshly ground black pepper as needed, cover, and refrigerate until ready to serve.

Once the beef is fork tender, add the cabbage to the pot, cover, and cook until cabbage is easily pierced with a knife, about 10 to 15 minutes.

Remove the beef to a cutting board and let rest for 10 minutes. Trim fat as desired and thinly slice against the grain. Serve with vegetables and horseradish sauce.