Jones Is Thirsty: Toad Hollow, Erik's The Red, CA 2009

It may be hot outside, but that doesn't mean you have to give all red wines the Heisman.  The key is to find a red with plenty of fruit (without being sweet) and refreshing acidity.

And let's be honest, there's definitely a time and place for heartier wines that match up to stuff like grilled flank steak, juicy burgers, or lasagna (yes, I like good ol' Italian even in the summer).

Today's featured wine is Toad Hollow, Erik's The Red - it retails for about $13.  This super middleweight wine (think Sugar Ray Leonard or Roy Jones Jr.) is loaded with red fruit flavors—raspberry, cherry—and a hint of vanilla.  Just the right amount of soft tannins to stand up to that grilled flank steak or robust cheese.  Bottom line: this wine is just flat-out fun.




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Romans 6:23

© Copyright 2011 Jones Is Hungry LLC   All Rights Reserved

Mexican "Unfried" Ice Cream Truffles

Birmingham is blessed with a large Hispanic community, so Mexican fried ice cream is one of the many treats we enjoy when visiting our favorite mamá-and-papá Mexican restaurants.


A few weeks back I decided to take the notion of this classic, South-of-the-border dessert, and turn it into something a little more managable without giving up any of the yummy flavor or texture.  Plus, my wife and I needed an easy, go-to treat for those afternoons when it feels like every child in the neighborhood is standing in our kitchen looking for something sweet.  (You know what I mean?)

The truffles are super-easy to make and fun for the kids.  In fact, we now keep a big bowlful of the nut-cornflakes mixture on hand (which is also terrific using pecans or walnuts). In addition to using it for this recipe, my wife and kids love the mixture sprinkled over yogurt and fresh fruit.  I've even caught them stirring it into milkshakes.  I typically eat it by the tablespoonful for a quick, crunchy pick-me-up.  Feel free to switch up the ice cream flavor too — I typically use vanilla, but it works with just about any flavor in the ice cream case.

Mexican “Unfried” Ice Cream Truffles
Prep: 25 min., Stand: 15 min., Freeze: 30 min.

Makes 16 truffles

2 Tbsp. butter
2 Tbsp. sugar

1/2 tsp. of cinnamon

1 cup sliced almonds

1 cup frosted cornflakes

1 qt. vanilla ice cream

Parchment paper

Melt butter, sugar, and cinnamon in microwave on HIGH for 30 to 45 seconds or until butter is melted.  Stir to combine.

Place almonds in a small bowl; pour over butter mixture, tossing to coat.  Spread almonds in a single layer on a parchment-paper lined baking sheet.

Bake at 350˚ for 10 minutes, stirring half way through. Cool in pan on a wire rack 30 minutes.

Meanwhile, line a baking sheet with parchment paper, and place in freezer.

Pulse almond mixture and cornflakes in food processor, and pulse until mixture resembles coarse crumbs.  Pour almond mixture into a shallow dish.

Let ice cream stand at room temperature 15 minutes to soften.

Scoop ice cream into small balls using a 1 1/4-inch ice-cream scoop, and roll in almond mixture, gently pressing onto balls.  Arrange on prepared baking sheet in freezer. Freeze truffles at least 30 minutes or up to 24 hours.


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Romans 6:23

© Copyright 2011 Jones Is Hungry LLC   All Rights Reserved

 

Jones Is Thirsty: Lícia, Albariño, Spain 2010

Heading into the 4th of July weekend, I can't help but think about all the good stuff that'll be coming off the grill.  With all the heat, humidity, and multi-rounds of bocce ball, I like to stay match-fit with a crisp, refreshing white like Albariño.

Don't let the Sauvignon Blanc-style bottle fool you.  These food-loving wines from the northwest corner of Spain are bursting with tropical fruit aromas and girded with surprising heft—plenty of body to stand up to, say, grilled shrimp burgers with a zesty tartar sauce or spicy glazed shrimp.  (In case you can't tell, I have a thing for shrimp.)

Today's featured wine is Lícia, Albariño from Rías Baixas (in Galicia) - it retails for about $16.






Don't forget to subscribe to the Jones Is Hungry You Tube channel.  You can also follow me on Twitter and Facebook.

Romans 6:23

© Copyright 2011 Jones Is Hungry LLC   All Rights Reserved