Three course menu recipes: Spicy crab fondue, fettuccine Alfredo and berry merlot sundae
A glass of wine (or two) is no stranger to date night whether you go out to eat or stay in. As much as I love drinking wine, using it as an ingredient in your meal can give it that gourmet taste you are craving from the comfort of your home.
Pair each dish with the wine used in the recipe and you have a three course meal and a wine tasting event all in one.
Go ahead and throw your diet out the window because your next date night is a cheat day for sure. There is nothing like multiple courses to make you feel like you are dining out at a swanky restaurant. The good news is that this meal will likely be less than half the cost. Light the candles, put on a cute dress or a collared shirt depending on who is planning this date, and start drinking -- I mean cooking.
Each of these recipes includes one key ingredient -- VOGA wines. The wine enriches the flavor of each dish and takes it from ordinary to extraordinary. The best part is, the wine tastes just as good served in a glass so you can drink while you cook.
Spicy crab fondue recipe
Start your meal with a creamy crab fondue with just the right amount of spice. Pair this spicy crab fondue with the pinot grigio. Be careful with this course; it's tasty but you'll want to save your appetite for the other two courses!
- 2 tablespoons unsalted butter
- 2 minced garlic cloves
- 4 tablespoons minced shallots
- 1/2 cup VOGA Italia pinot grigio
- 2 cups half and half
- 16 ounces cubed cream cheese
- 8 ounces shredded cheddar cheese
- 1 pound crab meat
- 2 squeezed lemons
- 4 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon dried dill weed
- Breadsticks, crackers, bread cubes, apples or fresh veggies
- In a pot over medium heat, saute garlic and shallots in butter. Add VOGA Italia pinot grigio and cook for about a minute.
- Add half and half, cream cheese and cheddar cheese. Stir until cheese is melted and mixture is smooth.
- Add crab, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning and dill weed. Heat for three additional minutes, stirring occasionally.
- Serve with any dippers you prefer and enjoy!
Fettuccine Alfredo recipe
The main course is a common restaurant favorite that many people aren't willing to attempt at home. This fettuccine alfredo recipe is easy to follow and equally as delicious as anything you can order. Keep the pinot grigio handy and serve it along with the main dish too.
- 1 medium onion
- 2 garlic cloves
- 1/4 cup VOGA pinot grigio
- 1 tablespoon butter
- 1-1/2 tablespoons cornstarch
- 2-3/4 cups 1 percent milk
- 3/4 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/4 cup chopped chives
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon white pepper
- Pinch of salt
- 12 ounces non-egg fettuccine noodles
- In a nonstick skillet, combine VOGA Italia pinot grigio, onions, garlic and butter. Cook over medium heat until onions are tender.
- Cook noodles according to instructions on package.
- In a separate cup, combine cornstarch with 1/4 cup milk and mix well. Stir remaining milk into the skillet. Bring liquid in the pan to a boil over medium-high heat. Stir in cornstarch mixture until it thickens. Boil for one minute while constantly stirring. Reduce the heat so that sauce does not boil.
- Stir in Parmesan cheese and sour cream, mixing well and whisking if necessary to smooth out the mixture. Stir in chives, Worcestershire cause, mustard and pepper. Add salt. Cook over low heat for an additional two to three minutes.
- Pour sauce over fettuccine and enjoy!
Berry merlot sundae recipe
We may have saved the best for last. These berry merlot sundaes are rich and flavorful while still being light enough to enjoy after a filling meal. Top off your wine tour with a glass of merlot or just enjoy the dessert on its own.
- 1/4 cup VOGA Italia merlot
- 1 pint blueberries, blackberries or combination
- 1/4 cup sugar
- 2 tablespoons water
- Vanilla ice cream
- Fresh berries
- Place VOGA Italia merlot, berries, sugar and water in a small saucepan and cook on medium heat until the liquids thicken. Smash softened berries with a spoon or fork. Remove from heat and let cool for about two minutes.
- Drizzle over a scoop of ice cream and top with a few fresh berries.