' Coyote Moon Vineyards - Moscato Food Pairings
Moscato Food Pairings
08/03/2016
Moscato is made from the Muscat grape, which is a grape that in addition to making Moscato is also eaten regularly as a table grape, and used for making raisins. Its ability to be enjoyed in its true fruit form, is due to the grape’s high level of sugar. It’s this sugar that gives Moscato its sweetness and boost in popularity. Moscato is now the fastest growing wine on the American market, growing at a rate of 25% a year for the last three years, and its definitely not stopping.

Moscato is said to be the grape in which all grapes descended. The legacy of this wine will leave you entranced in mystery, contemplating ideas and bringing you back to your roots. Where the fertility of the land and the lust for life collides, Coyote Moon brings you Moscato.

This light-bodies, semi-sweet and semi-sparkling wine gives fun flavors of green grapes, citrus and ripe peaches. Pairs well with summer salads, citrus grilled chicken dishes, artisan cheese, light airy desserts and celebrations.

Cocktail


Pineapple Mimosa 


Ingredients

24 ounces pineapple juice, chilled
1 bottle Coyote Moon Moscato, chilled

Directions

Pour the pineapple juice into 12 champagne flutes.
Top of with chilled Moscato and serve immediately.

Appetizer

Fresh Summer Salad

Ingredients
6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1-2 avocados, peeled, pitted and diced
4 ounces crumbled blue cheese
half a small red onion, thinly sliced
white balsamic vinaigrette (recipe below)

Directions
Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

White Balsamic Vinagrette
1/2 cup extra virgin olive oil
1/4 cup white balsamic vinegar
3-4 tablespoons honey
1/2 teaspoon sea salt
1/4 teaspoon freshly-cracked black pepper

Directions
Whisk all ingredients together until combined.



Entree

Baked Tilapia with Shrimp

Ingredients
4 Filets of Tilapia
1/2 pound of small shrimp, deveined and deshelled (tail on is okay!)
3 tablespoons Lemon Pepper Seasoning
1/3 cup Butter
1/4 cup Lemon Juice

Directions
1. Preheat oven to 350 degrees.
2. In a casserole dish, lay out the filets of Tilapia. Spread the Shrimp over and around the filets
throughout the casserole dish. Evenly sprinkle the lemon pepper seasoning over the fish and
shrimp,
3. Add the lemon juice to the casserole dish and finish off adding the butter throughout the dish to
melt down.
4. Bake the tilapia and shrimp until the fish turns a white color, the temperature will need to be over
165 degrees. The shrimp will become a pink color and will simmer in the lemon butter sauce.
Cook time is usually about 25-30 minutes, depending on your oven.
5. Serve and enjoy with side vegetables of your choice.



Dessert

Strawberry Cheesecake

Topping
1 C. fresh or individually frozen berries, cleaned and hulled (use whole or if preferred, cut into smaller pieces)
1/4 C. sugar (omit if using sweetened, frozen berries)
1 Tbs. cornstarch
2-3 drops red food coloring
Directions
In a glass bowl, cut the strawberries in quarters and sprinkle with sugar. Mix well and refrigerate for at least 3 hours.(If you are using sweetened frozen berries add 1 tbs cornstarch and 2-3 drops red food coloring to the mix)

Crust

1 1/2 C. crushed graham crackers
1/2 tsp. cinnamon
5 Tbs. butter, melted
Directions
1. Mix graham cracker crumbs, cinnamon and butter until blended.
2. Press crumbs into the bottom of the pan and line with parchment paper.
3. Freeze crust until solid

Cheesecake

4 8 oz. pkg. cream cheese, softened
3/4 C. granulated sugar
5 large eggs
1 Tbs. flour
1/4 tsp. salt
1 tsp. vanilla
1/4 C. whipping cream
3 C. fresh or frozen strawberries
1 Tbs. lemon juice
Directions
1. Preheat Oven to 425 degrees F.
2. Fill a large pan filled with ½ water in oven
3. Mix cream cheese, sugar, whipping cream, salt and vanilla with an electric mixer and blend until creamy, scraping the sides.
4. Whisk eggs and add to cream cheese mixture. Mix until well blended.
5. Pour the cheesecake mix into the crust and carefully place into the water bath. Bake for 12 minutes, then turn down oven to 350 degrees F and bake until the top of the cake turns golden.
6. Once golden, remove from oven and let cheesecake cool on a rack.
7. Pour topping on cheesecake and serve!
 
Post By:   Cara