Women2Women - Summer 2017 - 34

Health2Wellness

Summer Food
& Wine Pairings

By Andrea Folino, Co-Founder & Creative Director, Folino Estates

E

ntertaining a group of guests can turn
into a stressful event for the hostess.
Thankfully, the arrival of summer brings
fresh, locally grown ingredients that translate
into delicious simple dishes with the ease of
prepping ahead of time. That way when the
guests arrive, you're waiting to greet them,
wine glass in hand!
A classic caprese salad is always a hit and
we've created one with a tasty twist! Using
local peaches, basil from the garden, and
fresh mozzarella, we also included prosciutto
to add a salty flavor for balancing out the
sweetness in the peach. Finish with a drizzle
of balsamic glaze and your guests will be so
impressed by this beautiful, mouth-watering
dish without knowing it took virtually no
time to prepare!
Another great recipe to have on hand is a
unique barbeque sauce. Delicious on grilled
chicken, ribs, or pulled pork, the addition
of red wine to this recipe creates a rich complexity to the sauce that will have your guests
wondering what your secret ingredient is! It's
also a great use for any leftover red wine (if
that's ever the case).
One of the most important components
to your summer dinner party is the wine
34 Women2Women Summer 2017

Photos by Kristen Lopez

and with all the great local wineries we have
in Berks, it's the perfect match to pair local
wines with local ingredients. We paired Folino
Estate's Traminette with our Peach Caprese
Salad as the notes in this white wine bring
out the sweetness of the peach and balsamic
glaze yet isn't too sweet to overpower the salty
flavors of the prosciutto.

Another fun addition to any party is a
signature drink and the season most certainly
calls for a fruity sangria recipe. Blueberries
are in their prime right now from our local
farms. Mix up a batch of this refreshing
Blueberry Mint Sangria and your guests will
most certainly be offering up a toast to the
wonderful hostess! n

Peach Caprese Salad

Serves 4

Ingredients
8 ripe peaches
2 cups fresh basil
12 oz fresh mozzarella,
thinly sliced
6 oz prosciutto
Balsamic Glaze
Sea Salt
Fresh Ground Pepper
Olive Oil
Directions
Begin by halving the peaches
and removing the pits. Cut
into thick slices. Arrange on a
cutting board or any platter in
layers, alternating the peach
slices, mozzarella, basil and
prosciutto. Drizzle the olive oil
and balsamic glaze over the sal-

ad and finish with a sprinkling
of sea salt and freshly ground

pepper. Lastly, prepare for the
compliments and enjoy!



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