Frozen Mango Mimosa Parfait
All good recipes start with amazing ingredients and I had the pleasure of creating a dish based on the delicious Soleil Mango Mimosa. Lightly sparkling Chenin Blanc blended with pure Peruvian Mangos, it’s fresh and succulent , kissed with the unmistakable flavor of real and ripe mangos. I’ve created a sort of deconstructed Lassi, (an Indian beverage made for summer days, that blends mango and yogurt). To make it a more summery and special occasion dessert, I’ve frozen mangos to create a smooth lush base, then used the Mimosa to make a granite, adding the crunch of ice crystals, and topped it all off with a tangy, yet subtly rich yogurt cream, to play with the zingy wine.
- 1 bottle Soleil Mango Mimosa
- 2 mangos, diced and frozen
- ¼ cup natural Greek yogurt
- ¼ cup Crème Fraiche or heavy cream
- sliced mango and strawberries, for garnish
Pour half the Mimosa into ice cube trays and place in freezer.
Just before serving, chill martini or preferred glasses. Turn the ice cubes into a large cold bowl and crush into large crystals with a masher or fork. Return to freezer.
Place the frozen mango chunks in a food processor and, with motor running, gradually add a slow stream of the remaining Mimosa until a thick glossy consistency, similar to a thick custard or mousse.
Whisk together the yogurt and Crème Fraiche.
Spoon the frozen mango mixture into the base of the glasses, top with the granite and add a dollop of the yogurt cream. Decorate as desired with mango and strawberries.
Enjoy with a glass of the Mango Mimosa.
This great recipe was created by the folks at Toast to Humanity International.
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Zesty Mimosa Marinated Shrimp
This recipe uses our Classic Soleil Mimosa and is quite refreshing in these hot summer months. The prep is minimal but the result is a gourmet treat for you and your guests. Serves 12 and is a nice touch for brunches and BBQ’s.
- ½ Cup Vegetable Oil
- ½ Cup Mimosa
- ½ Cup Thinly sliced red onion
- 12 orange slices
- 1 tablespoon minced fresh parsley
- ½ Tsp. Salt
- ½ Tsp. Dill Weed
- 1 Tsp. Hot Pepper Sauce
- 2 Lbs. cooked, peeled, and deveined shrimp
In large bowl combine all ingredients except for shrimp. Then add shrimp and allow to marinate for at least 4 hours. Drain shrimp and serve. Yields 12 servings
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Perfect Peach Bread Pudding
This bread pudding is a twist on an old classic and it is oh.so.good! The rich texture and fresh peach flavors blend together to create a delectable dessert dish. Not only will this dish satisfy the most sophisticated pallet.
5 Large Croissants (or about 10) Small
2 Sliced Peaches
1/2 Cup Sugar (plus 1/4 cup devided
1 1/2 Cups Half and Half
1/2 Cup Summer Peach Wine
1/2 Tsp Rum Extract
1 Tsp Vanilla
3/4 Cups chopped Pecans
Preheat oven to 350 degrees F. Lightly spray deep dish baking pan with cooking spray. Slice croissants into 1/2 inch slices. Set aside 16 of the largest slices and cube remaining slices and place at the bottom of the baking dish. Arrange remaining slices over the cubes in overlapping circular pattern. Then take peach slices and place them between croissant slices. In mixing bowl whisk eggs, Summer Peach Wine, 1/2 cup of sugar, rum extract, and vanilla. Then microwave half and half on high for about one minute or until hot. Slowly add in half and half into egg mixer and whisk. Carefully pour egg and half and half mixture over croissants. (press down on croissants to be sure they absorb mixture if needed) Combine remaining sugar and chopped pecans and sprinkle over croissants. Bake for 30-40 minutes or until golden brown. Allow to cool for ten minutes and serve.
* see our poached peach recipes; they are wonderful served on top of this dish.
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Peaches Poached in Peach Wine for summer time!
When creating recipes with our Summer Peach wine it only seemed natural to create a poached peach with this wine. These poached peaches are simple to make but bold in flavor. This recipe is very versatile, it can be served over ice cream, pancakes, french toast, waffles, or with ricotta.The peaches may be served warm or chilled and are sure to be a hit at your next summer gathering.
3 Cups Summer Peach Wine
2 Cups Sugar
1 Tbsp Cinnamon
1 Tbsp Vanilla
4 Sliced Large Peaches
whisk in medium sauce pan Summer Peach wine, Sugar, Cinnamon, and vanilla. Over medium-high heat bring to a rolling boil then reduce to medium heat and allow the sauce to bubble slightly. Reduce the sauce to desired thickness and then add peaches. Allow peaches to cook until easily pierced with a knife. Serve warm or chilled over your choice of dessert.
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The Best Sangria Made with Rojo Dulce
In the spirit of summer I have created a Summer sangria made with Vinos De Los Muertos Rojo Dulce that will help you beat the heat. Although, a glass of full bodied red wine is one of my favorite drinks to wind down with, during the summer it can be difficult to enjoy something so heavy in the heavy in the heat. This fresh, fruity, and chilled sangria is great for summer gatherings or just to keep on hand for relaxation.
2 Bottles Vinos De Los Muertos Rojo Dulce
3 Cups Club Soda (plain or lime flavored)
1 Cup Orange Juice
¼ Cup triple sec
2 Small oranges sliced
2 limes sliced
2 green apples sliced
1 Package blackberries
1 Package raspberries
Combine all ingredients in large punch bowl or pitcher and allow to sit for at least 24 hour for flavors to combine
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Chimayo Red Chile BBQ Sauce
In honor of National BBQ month we have created a BBQ recipe featuring our Chimayo Red Chile wine that will be a great addition to your Cinco de Mayo party. This sauce is the perfect combination of sweet, savory, and spicy. You will surprise all of your guests with this unique sauce.
½ Cup Brown Sugar
1 ½ Cups Ketchup
½ Cup Red Wine Vinegar
¾ Cup Chimayo Red Chile Wine
2 ½ Tbsp. Dijon Mustard
2 Cloves Minced Garlic
1 Tbsp. Worcestershire
2 Tsp. Salt
1 Tsp. Pepper
1 Tsp. Onion Powder
1 Tsp. Soy Sauce
4 Tsp. Liquid Smoke (optional)
In large sauce pan combine all ingredients. Be sure to mix thoroughly. Simmer for 20 minutes or until desired thickness. For best results allow to sit over night for the flavors to bind. Use with chicken, beef, Lamb, and Shrimp Skewers
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Mimosa Cupcakes! Great for Bridal and Baby Showers, Weddings, and Brunch!
In honor of my favorite bubbly beverage, Soleil Mimosa, I have created a mimosa cupcake that is as equally delightful and fresh as Soleil Mimosa itself. For those of you who are not familiar with Soleil Mimosa; it is a white wine based refreshment consisting of one part premium white wine and one part thoroughly chilled fresh orange juice. I chose this particular product not only because it is one of my favorite bubbly beverages but also for its convenience and high quality ingredients. The fact that the mimosa is already mixed saves you from having to buy both orange juice and champagne, not to mention the flavor is unmatchable. The best part is that the recipe does not require you to use the entire bottle of Mimosa so you will be able to enjoy a mimosa while you bake you cupcakes. The recipe uses a boxed cake mix so they are relatively easy to make. These Mmm-imosa cupcakes are delish and are great for bridal showers, baby showers, weddings, or birthdays.
FYI- You should be able to find Soleil Mimosa at your local grocery store or liquor store but if you can not find them you can purchase them online by clicking this link> BUY MIMOSA
1 Box white cake Mix
1 ¼ Cup Soleil Mimosa (Pre-mixed Mimosa)
1/3 Cup Vegetable Oil
3 Egg Whites
2 tablespoons grated orange peel
4 cups powdered sugar
1 8oz Package of Cream Cheese
1 Teaspoon Orange Extract
4 Tablespoons Soleil Mimosa (pre-mixed Mimosa)
Sprinkles and Toppings-
Orange Slices Cut into thirds
1. Preheat oven to 350.
2. Line 24 regular-sized muffin tins with paper baking cups.
3. In a large bowl, combine cake mix, Soleil Mimosa, oil, eggs, and orange zest with an electric mixer on low for 30 seconds or until smooth.
4. Divide batter evenly among muffin cups.
5. Bake 15 - 20 minutes or until toothpick inserted in the center comes out clean.
6. Cool 10 minutes. Remove cupcakes from tin and place on cooling rack. Cool completely.
7. For the frosting, beat powdered sugar, cream cheese, Soleil Mimosa, and orange extract with an electric mixer on medium speed until smooth and creamy.
8. Spoon into frosting bag with a large circular tip. Pipe frosting onto cupcakes and then sprinkle with orange zest and/or edible glitter.
*Store in refrigerator if needed.