As clever as they are delicious, these Hot Halloween Mummies served with Odd Lot Red Blend are perfect to snack on at a costume party or while waiting at home for trick or treaters!
8 jalapeño peppers
4 oz. cream cheese, softened at room temperature
½ cup sharp cheddar cheese, grated
½ cup smoked cheddar cheese, grated
6 slices bacon, cooked & chopped
½ cup green onion, finely chopped
1 sheet croissant dough
1 package candy eye treat toppers
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Slice the jalapeños in half lengthwise and scoop out the interior, including all seeds. Place cream cheese, cheddar cheese, bacon and green onions in a bowl and mix thoroughly. Fill each jalapeño half with a scoop of the cheese mixture. Unroll the sheet of croissant dough and slice the dough in thin strips. Wrap one or two of the strips around each pepper, leaving a small opening for the eye treat toppers. Bake for 15 minutes, or until golden brown and cheese is bubbling. Place two eyes on each pepper and serve immediately with a glass of Odd Lot Red Blend.
As the weather cools, bring the fun inside with game night! Simple to host & easy to tailor to make it your own, bring out the old school board games and share a bottle of Odd Lot with friends!
1. GUEST LIST
Make sure you invite the perfect number of people (we suggest 6-8 people, or 3-4 couples). Too few guests won’t be quite as fun and too many people are difficult to keep up with when playing!
2. PHONES DOWN
Have everyone leave their phones in the foyer or kitchen. Without the distraction of notifications and calls, everyone will be able to keep their mind in the game and more importantly, enjoying the company of the other guests.
3. PERFECT PLAYLIST
A little background music helps set the mood for a fun night. Whether you prefer classic rock, easy listening or the righteous 80s, tunes will add to the ambience of the evening.
4. GAME SELECTION
Set-up a variety of games so that the majority can choose what you’d like to play. Keep it classic with board games from your childhood, be active with charades, or be bold with an adult party card game.
5. SELF-SERVE BAR
Set up a bar cart near the festivities so that everyone can self-serve. Provide enough clean glasses and plenty of Odd Lot Red Blend. Use festive wine glass charms so everyone can keep up with their glass throughout the evening.
6. EASY NIBBLES
Particularly if your guests are coming from work, they’re going to be hungry! Prepare a simple but hearty one-pot dinner like chili with a toppings bar of shredded cheese, sour cream, and green onion, or a one-pot pasta with a crusty loaf of bread on the side.
7. FUN PRIZES
Keep it interesting with inexpensive gifts cards for coffee or the movie theater for the winners. Want to really reward the champion? A bottle of Odd Lot should do the trick. ;)
8. BE FLEXIBLE
Someone can’t make it at the last minute or everyone’s not into your favorite game? No sweat! Keep it light and be flexible to keep the night fun and easy. If necessary, switch out players or games and make it work.
9. QUICK CLEAN-UP
Use small easy-to-was or disposable dishes for a quick clean-up. Put away the games before the guests leave, or better yet, pass along to the next game night host!
10. HAVE FUN!
Don’t take the outcome of the games too seriously! Enjoy the conversation and comradery with your guests. Want to make it a bi-weekly or monthly happening? Switch out hosts and keep the fun going.
Skip the take-out chinese food & back of the fridge leftovers tonight and #BeOdd with a home-cooked meal! This bolognese is jam-packed with flavor, yet simple enough to pull together for a weeknight meal. Pair with a crusty french loaf & a glass (or two!) of our Petite Sirah-Petit Verdot red blend for best results.
1 pound lean ground beef
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 tablespoon fresh oregano leaves
½ teaspoon crushed red pepper flakes
1¼ cups red wine
1 (28-ounce) can San Marzano tomatoes, crushed
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1 pound pasta
¼ cup basil leaves, coarsely chopped
¼ cup heavy cream
½ cup grated Parmesan cheese
Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5 to 7 minutes, until the meat has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for another minute. Pour 1 cup of the wine into the skillet and stir well. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil before simmering for 10 - 15 minutes. Prepare pasta according to directions. Finish the sauce by adding the basil, cream, and the remaining ¼ cup wine to the sauce and simmer for an additional 8 to 10 minutes, stirring occasionally until thickened. Add the sauce to drained and rinsed pasta and ½ cup Parmesan and toss well. Garnish with basil and serve immediately with additional grated Parmesan.
Our Petite-Petit is the star of this chocolate wine sauce! Make sure to pour yourself a glass on the side to enjoy with your meal as well. 🍷
Ingredients (2 servings):
2 (5-ounce) beef tenderloin filets
1 tablespoon olive oil
Coarse sea salt to taste
1 tablespoon cracked white peppercorns
1 tablespoon olive oil
1 tablespoon minced shallot
1⁄4 cup Odd Lot Red wine
1 tablespoon balsamic vinegar
1⁄4 cup beef stock
1 teaspoon minced fresh rosemary
1 ounce bittersweet chocolate, chopped
Brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. Heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. Add the steaks, and cook to your desired degree of doneness, 4 minutes per side for medium-rare. Once done, remove the steaks from the skillet and keep warm. Stir in the minced shallot and cook for 1 minute. Add the Odd Lot red and balsamic vinegar. Simmer until the sauce reduces to the consistency of chocolate syrup, about 3 minutes. Add the beef stock and rosemary then return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks to serve.
If a rich, chocolatey single-serve cake is your thing this #ValentinesDay, we have you covered. Let’s#BeOdd together and treat ourselves, shall we? Cheers to you, Valentine! 🍷
Chocolate Lava Mug Cake ❤️
¼ cup all-purpose flour
¼ cup granulated white sugar
2 tbsp. unsweetened cocoa powder
½ teaspoon baking powder
1 pinch salt
¼ teaspoon vanilla extract
3 tbsp. milk
3 tbsp. unsalted butter, melted
1 tbsp. water, more if necessary
In a microwave-safe mug, whisk together the flour, sugar, cocoa powder, baking powder & salt, until well combined. Slowly add in the melted butter, milk, egg & vanilla extract. Place in the microwave for 60-90 seconds, until set around the edges with a slightly wet center. Take care to not overbake, it cooks quickly! Allow to cool a few minutes, dust lightly with powdered sugar, garnish with a few berries, pour yourself a glass of Odd Lot and enjoy!
Red Wine Braised Short Ribs
A red wine with great body and flavor like Odd Lot is the perfect choice for this recipe!
2 pounds Beef Short Ribs, about 4 large short ribs
2 tablespoons Olive Oil
1 medium onion, chopped
3 large carrots, peeled and sliced on bias
2 cloves minced garlic
1 cup red eine
2 cups water
2 whole bay leaves
1 package Baby Portabella Mushrooms
1 tablespoon Cornstarch
Parsley, chopped for garnish
In a large heavy bottomed pot, heat olive oil over medium high heat. Liberally season the short ribs with kosher salt and pepper. Sear all sides of short ribs in pot, about 2 minutes a side. Remove to a plate and set aside. Add garlic, chopped onions and carrots to the pot. Saute for about 3-5 minutes until veggies are slightly tender. Deglaze the pot with the 1 cup of red wine and scrap any brown bits on the bottom of the pot. Add the 2 cups of water and bay leaves. Bring to a simmer. Add short ribs back to the pot and cover. Simmer on a consistent low temp for 3 hours.
Remove short ribs to a serving platter and continue to simmer the sauce while assembling. Remove bay leaves and discard. In a separate bowl, whisk together cornstarch with 2 tablespoons of broth from the pot until dissolved. Add cornstarch slurry into the sauce and stir until sauce is thickened. Turn heat off and spoon sauce over short ribs. Serve on top of mashed potatoes and garnish with chopped parsley. Enjoy with a bottle of Odd Lot!
Not your typical Thanksgiving side dish - Red Wine Cranberry Sauce!
Yield: 8-10 servings
Time: 30 minutes
1 cup red wine
1.5 cups white granulated sugar
12 ounces fresh cranberries
1 orange peel zest
1 cinnamon stick
Combine sugar with red wine in a saucepan over medium heat, and bring to a boil. Add cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer for 10 to 15 minutes. Stir often to help break down the cranberries. Remove from stove and allow to cool to room temperature prior to serving. Leftovers may be refrigerated.