MIA'S CHARDONNAY SALAD DRESSING

ingredients

• 2 tablespoons Mia's Kitchen Chardonnay
  wine reduction sauce
• 1/3 cup extra virgin olive oil
• 2 tablespoons dijon mustard
• 2 teaspoons coriander
• 2 tablespoons minced garlic
• 2 tablespoons chopped yellow onion

preparation
Combine all ingredients in a food processor and blend. If you prefer a thinner consistency, add an additional teaspoon of olive oil.

suggestion
Drizzle Mia's Chardonnay Salad Dressing over a salad of spring greens and sliced avocados. (For an added twist, Mia adds chunks of Italian Salami to her salads.)

MIA'S CHARDONNAY QUICK AIOLI

ingredients

• 2 tablespoons Mia's Kitchen Chardonnay
  wine reduction sauce
• 1 cup mayonnaise
• 2 tablespoons minced garlic

preparation
Combine all ingredients in a small bowl and mix. Keep refrigerated in an air-tight container.

suggestion
Spread Mia's Chardonnay quick aioli on turkey avocado sandwiches, or use as a dipping sauce for steamed artichokes, and sweet potato fries.

MIA'S SPICED CHARDONNAY PEACHES

ingredients

• 2 large peaches
• 1/4 cup Mia's Kitchen Chardonnay
  wine reduction sauce
• 1/8 teaspoon ground cinnamon
• 2 orange rind strips - 2" x 1/4"

preparation
Cut a shallow X in bottom of each peach with a sharp paring knife, and blanch in a medium saucepan of boiling water for 30 seconds. Transfer peaches to bowl of cold water. Pull off peel, using a small sharp knife. Slice peaches and transfer to medium bowl. Put all remaining ingredients in a sauce pan. Stir over low heat for a few minutes or until sugar dissolves. Careful not to burn the sugar. Add mixture to peaches and mix. Refrigerate for 1 hour before serving.

suggestion
Serve Mia's Spiced Chardonnay Peaches over vanilla ice cream garnished with vanilla cookies.

MIA'S CABERNET PEACHES

ingredients

• 2 large peaches
• 1/4 cup Mia's Kitchen Cabernet Sauvignon
  wine reduction sauce
• 1/8 teaspoon ground cardamom

preparation
Cut a shallow X in bottom of each peach with a sharp paring knife, and blanch in a medium saucepan of boiling water for 30 seconds. Transfer peaches to bowl of cold water. Pull off peel, using a small sharp knife. Slice peaches and transfer to medium bowl. Add all remaining ingredients to peaches and mix. Refrigerate for 20 minutes before serving.

suggestion
Serve Mia's Spiced Cabernet Peaches over vanilla ice cream garnished with vanilla cookies.

MIA'S CABERNET GRILLED FIGS

ingredients

• 12 medium sized figs
• 1/4 cup Mia's Kitchen Cabernet Sauvignon
  wine reduction sauce
• 6 pieces of thinly sliced prosciutto or serrano ham
• 4 bamboo skewers, soaked in water

preparation
This recipe can be cooked on a preheated out door grill, or a kitchen panini grill. Brush figs with the Cabernet Sauvignon wine reduction sauce. Cut each slice of prosciutto in half and wrap one around each fig. Thread three wrapped figs per skewer. Arrange skewers on grill. Cook, turning once, until prosciutto is slightly browned, about 3 to 4 minutes per side.

suggestion
Serve Mia's grilled figs as an appetizer over a bed of arugula.

MIA'S CABERNET FIG DESSERT

ingredients

• 1 tablespoon of raw sugar
• 1 teaspoon boiling water
• 8 medium sized figs, cut in half lengthwise
• 1/2 cup Mia's Kitchen Cabernet Sauvignon
  wine reduction sauce
• 2 tablespoons butter
• 3 ounces of crumbled blue cheese
• 1/4 cup of toffee-flavored walnuts
• 1-2 tablespoons of honey

preparation
Dissolve sugar in boiling water in a microwave proof measuring cup. If not dissolved head to 30 seconds. Pour liquid into a shallow soup bowl or deep-edged serving plate. Place figs cut side down. Combine the Cabernet Sauvignon wine reduction sauce and butter. Heat in the microwave or in a shallow sauce pan until butter is melted, and pour sauce over figs.

suggestion
Garnish with blue cheese and walnuts, and finally drizzle honey over the entire dessert.