Mountain Views News     Logo: MVNews     Saturday, July 2, 2016

MVNews this week:  Page A:10

Mountain Views-News Sunday, July 2, 2016 10 FOOD AND DRINK Mountain Views-News Sunday, July 2, 2016 10 FOOD AND DRINK 
I love to follow trends, what’s hot, and what’s not. Right now 
there seems to be a real love affair with “Rosè wines”. What is 
a Rosè? First of all it’s not a blend of red and white wine rose’ wine is made from red, black or purple grapes. The rose’ or pink color 
comes from the skin of the grape, however the juice is only in contact with the skin of the grape a short period of time. In France for 
decades the blending of red and white was only approved for making pink champagne. 
I have discovered a sparkling wine rosè that is as close to the “pink champagne” as it gets. Domaine Caerneros hailing from our great 
state of California is as good as it gets. The Musè (bubbles) are perfect this is the kind of rosè that you can truly drink by itself or the 
accompaniment of any foods from shrimp cocktail to caviar, I won’t go as far as ritz crackers but don’t tempt me!! This sparkling rose 
has a perfect “weight” for a rosè. Not too heavy, yet just enough body for a great mouth feel. It is not sweet, and the finish has not even 
a hint of bitterness. Not sure if I will give up on the Domaine Carerneros brut just yet, but if you are looking for a mild change of pace 
with a little more fruit and a tad sweeter this rosè is a great addition to my sparkling wine recommendations. No need to store this 
one is ready to sip right off the shelf. One more note, not sure why 
but rosè champagnes and sparkling wines tend to be a bit more 
expensive. This one will run you about $35 compared to their 
sparkling brut that is about $30. Happy start of summer to all of 
Salutè !! 
Dills Score :91 
Each week I will give you my Dills Score. Starting with a base of 50 
points, I have added points for value - 8 points for color, 8 points 
for aroma or “nose”, 8 points for taste, 7 points for finish, and 9 
points for my overall impression, which includes my value rating. 
Join me this Sunday at 5 PM for Dining w/Dills 830 AM KLAA 830 
follow me on twitter kingofcuisine 

3 cloves Garlic crushed 
1 tb Seasoned salt 
1/2 c Oil 
1c Fresh lemon juice 
12 tsp Italian Salad dressing 
1/2 c Chopped onions 
1 Pepper 
1 ts Crushed thyme 
4 Rock Cornich Hens, giblets removed 


Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator. 

Cut the birds lengthwise. 

Cook on outside grill, bone side down 10 minutes, flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this manner 
for about an hour and basting with marinade frequently (at least every 5 minutes) while barbequing. Serves 8. 

If you can’t get outside to barbecue, just use the oven method: 
Preheat oven to 400 degrees. 
Place skin side up in a shallow pan, baste with marinade, cover with foil and roast for 30 minutes. 
Remove foil and brush with marinade again. Roast again uncovered for 20-30 minutes (brush with marinade again after about 10 

Test for doneness: drumsticks should be soft and juices should not be tinged with pink when you pierce the thickest part of the 
thigh with a fork. 

Julie’s Favorite 

Family Recipes 



2 lbs. peaches or nectarines, cut into 1/2-inch wedges (6 cups) 
1/2 cup granulated sugar 
1 tbs. lemon juice 
4 tsp. cornstarch 
1/2 tsp. coarse salt 
1/4 tsp. 


6 tbs. unsalted butter, room temperature 
1/2 cup light-brown sugar 
1 cup all-purpose flour (spooned and leveled) 
1/2 tsp. coarse salt 


Preheat oven to 375 degrees. Make the filling: Combine peaches,
granulated sugar, lemon juice, cornstarch, and salt. Transfer to an8-inch square baking dish.

Make the topping: In a large bowl, using a mixer, beat butter andbrown sugar on medium until light and fluffy. Add flour and salt and,
with your hands, mix until large pieces form. Scatter over filling.

Bake until center is bubbling, 40 to 50 minutes, tenting looselywith foil after 30 minutes. Let cool 20 minutes before serving. 

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