Two courageous grape-growing dreamers, Ernest and Julio Gallo, followed the call of their hearts. With a five thousand dollar loan from a family member, the Gallo brothers ventured into the winery business. More than 80 years later, Gallo Family Vineyard wines are sold nationwide and overseas.
This year, the Gallo family celebrates another milestone – the 50th birthday of the first iconic red blend, Hearty Burgundy.
The Hearty Burgundy flirts with berry and plum flavors which pair well with nibbles of hard cheese. Think English Cheddars with a bite or a slightly salty Pecorino Romano atop wheat crackers. Any casual get-together or black tie cocktail party will benefit from the aforementioned cheeses accompanied by a glass of the Gallo Family Vineyard’s Hearty Burgundy. However, if you want to take your entertaining to the next level, I highly recommend...
The Ninja Baker’s Majestic Burgundy Mushrooms as an appetizer or light meal.
For dessert: The Ninja Baker's Cookie Cups with Burgundy Cream.
The embrace of the earthy Portabellinis (mini Portobello mushrooms) and the robust Burgundy seems to have been destined. Rich, hearty wine and mushroom flavors mingle with a trifecta of sweet corn, onion and green pepper.
- 6 Portabellini mushrooms with stems removed
- 5 tablespoons grape seed oil
- (OR 3 tablespoons plus grape seed oil cooking spray)
- 1 medium onion, diced
- ½ cup corn kernels
- ½ stalk celery, thinly sliced
- ½ green pepper, thinly sliced or diced
- ¼ Gallo Family Vineyards Hearty Burgundy
- 1 tablespoon agave
- 3 ounces (a quarter of a box) of extra firm tofu, cubed
Preheat an oven to 350 degrees. Line a cookie sheet with parchment paper.
Wash and pat dry the mushrooms. Spray grape seed cooking oil on the mushrooms or lightly coat with 2 tablespoons of grape seed oil. Bake on the prepared cookie sheet for 5 minutes.
In a pan sauté the onions with the grape seed oil for 3 minutes over medium-low heat. Add the corn, celery and green pepper. Sauté for another 3 minutes. Stir in the Hearty Burgundy and agave. Once all the vegetables are coated with the wine and agave, gently add the tofu. Take the pan from the heat.
With a mini ice cream scooper, fill the baked Portabellini mushroom shells. Serve hot with a glass of Hearty Burgundy.
Whipped cream and Burgundy wine makes life beautiful. And even more luscious when piped into cookie cups.
The cookie cup directions are adapted from the Pillsbury Sugar dough package.
- 1 roll of premade sugar cookie dough
- 2 tablespoons granulated sugar
- 1 pint of heavy whipping cream
- ½ cup of powdered sugar
- 5 tablespoons of Gallo Family Vineyards Hearty Burgundy
- 1 ½ teaspoons vanilla powder
- Pink sanding sugar for garnish
Crisp vanilla sugar cookie cups complement a soft Burgundy wine cream. The dessert takes minutes to make and yields 24 smiles.
Spray a mini muffin tin with baking spray. Slice the cookie dough into 24 slices. Roll into balls and place into the sprayed tin. Bake for 18 minutes or until golden brown. Immediately poke the middles with the end of a mini spatula coated in sugar.
Tip: Wetting the small wooden end of a spatula helps to pick up the sugar crystals.
Allow the cookie cups to cool. Carefully slide from the pan.
Whip the cream with the wine and powdered sugar.
Pipe into the cookie shells. Sprinkle with pink sanding sugar, if desired.
Tip: Always freeze the mixing bowl and beater for the whipped cream. The cream will whip up much easier and faster.
For the latest news from this fine family business (such as their campaigns to raise funds for Meals on Wheels for the elderly), visit the Gallo Family Vineyards on Facebook, Twitter, YouTube and Instagram.
Today’s #SundaySupper (scroll down for details) is all about ways to pair, cook and entertain with Hearty Burgundy. Here are a few more exquisite ways to celebrate with the Gallo Family Vineyards’ favorite red wine.
- Fruity Burgundy Sangria by Shockingly Delicious
- Beef Burgundy in Puff Pastry by Webicurean
- Beef Burgundy Pasta by That Skinny Chick Can Bake
- Burgundy Mushroom Sauce over Beef by The Dinner-Mom
- Classic Coq au Vin by Foxes Love Lemons
- Cornish Beef Pasty with Burgundy Gravy by Neighborfood
- Hearty Burgundy and Chocolate Chili by Peanut Butter and Peppers
- Hearty Burgundy Beef Stew by Yours And Mine Are Ours
- Majestic Burgundy Mushrooms & Cookie Cups with Burgundy Cream by NinjaBaking.com
- Mushroom Bolognese Kale Lasagna by Alida's Kitchen
- Oeufs en Meurette by Curious Cuisiniere
- Pollo Alla Cacciatorra (Hunter-Style Chicken) by The Foodie Army Wife
- Red Wine Braised Short Ribs with Polenta by The Girl In The Little Red Kitchen
- Roasted Salmon with Burgundy-Balsamic Glaze by girlichef
- Sausage & Mushroom Ragu by The Messy Baker
- Sausages in Burgundy Sauce with Mushrooms by Soni's Food
- Slow Cooker Bolognese Sauce with Pappardelle by Hip Foodie Mom
- Slow Cooker Hearty Burgundy Wine Pork Roast by Family Foodie
- Berry Burgundy Sorbet by Magnolia Days
- Red Wine Cherry Chocolate Bars by The Not So Cheesy Kitchen
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Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Wishing you a myriad of reasons to raise your glass in gratitude.
The Ninja Baker
© ™ Watkinson 2012
The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.