Oliver Moscato Recipes
Black Bean & Mango Salsa
The fresh tropical flavors of Oliver Winery Moscato pairs perfectly with this easy to make gourmet salsa! Perfect for dinner al fresco or a poolside snack.
Combine all ingredients, mix well and let stand for 30 minutes to allow flavors to blend. Serve at room temperature with grilled seafood, pork or chicken or serve chilled with tortilla chips.
- 1 15-oz can black beans, rinsed & drained
- 1 mango, peeled and diced
- ¼ red bell pepper, diced
- ¼ cup red onion, diced
- ½ cup cilantro, coarsely chopped
- 1 Serrano chile, seeded and minced
- Juice of 1 lime
- 1 Tbs seasoned rice vinegar
- 1 tsp sugar
Peach & Moscato Sorbet
This light and fresh sorbet can be served as a palate cleanser in between courses or as a dessert after a rich, savory meal. Please note that this recipe requires an ice cream/sorbet maker. Makes 1 quart.
Put peaches in a large saucepan and cover them with boiling water. Cook 2 minutes, drain and rinse under cold water. Peel peaches; halve them and remove pits. Slice and transfer to food processor. Coarsely puree and pour into a bowl.Bring sugar and ½ cup water to boil over medium-high heat. Add 2 tsp lemon zest and simmer 3 minutes. Remove from heat and cool 10 minutes. Strain syrup into peach puree and blend well. Add Oliver Moscato, lemon juice and remaining teaspoon of lemon zest. Stir well and refrigerate until well chilled. Transfer to ice cream/sorbet maker and freeze.
- 1 ½ pounds peaches (Can substitute frozen, unsweetened peaches for fresh)
- ½ cup sugar + 1 Tbs
- 3 tsp lemon zest
- ¾ cup Oliver Moscato
- 2 Tbs fresh lemon juice
Serve in a champagne glass.
Moscato Marmalade Shrimp
The perfect marriage of citrus and sweetness. Serve alongside fresh salad greens and a glass of Oliver Moscato.
• 1 pound large shrimp, peeled and deveined
• 1 Tbs olive oil
• ½ cup Moscato
• 1 ½ Tbs orange marmalade
• thinly sliced scallions (garnish)
• 2 Tbs soy sauce
• 1 Tbs orange juice
• 2 Tbs Moscato
• 1 Tbs Hoisin sauce
• 1 1/2 tsp Dijon mustard
Combine marinade ingredients and transfer to large zip-top bag. Add shrimp and marinade for about 1 hour in the refrigerator.
Heat 1 Tbs oil in large skillet over medium heat. Remove shrimp from marinade, reserving 1 Tbs marinade. Sauté shrimp for about 3-4 minutes, just until cooked through. Remove shrimp from pan. Add 1/2 cup wine, marmalade, and 1 Tbs reserved marinade. Increase heat, bring sauce to a boil, simmer and reduce until liquid is about half and sauce starts to thicken slightly. Return shrimp to pan and heat through.
Garnish with sliced scallions and serve with steamed rice or couscous.