Menage a Trois Wine Recipes

7-Layer Spider Web Dip Pair with Menage A Trois Silk Red Wine

7-Layer Dips are already a popular party favorite, and this Halloween appetizer includes a creative makeover adding a simple spider web and olive "spiders". This fun and festive recipe pairs perfectly with the smooth, full-bodied Silk Wine.

Ingredients

  • 1 packet taco seasoning mix
  • 1 cup sour cream, separated 
  • 1 cup mild or medium chunky salsa (make sure it's not watery) 
  • 1 cup freshly grated sharp cheddar or colby jack cheese 
  • 1/2 cup cherry tomatoes, halved 
  • 3-4 green onions, diced 
  • 1/2 can drained olives, separated 
  • 1 cup prepared guacamole 
  • Tortilla Chips 
  • 1 (10-12 inch) round plate, pie tin, or tart dish

Instructions

  1. In a small bowl mix the taco seasoning with the refried beans. Spread this mixture evenly on the bottom of a 10-12 inch plate/pie tin/tart pan. Spread 3/4 cup of the sour cream on top and then gently spread. 
  2. Add dollops of salsa and gently smooth on top. Add dollops of the guacamole spread slowly. 
  3. Slice half of the olives. Around the edge add the freshly grated cheese, thinly sliced green onions, sliced olives, and halved cherry tomatoes.  With the remaining 1/4 cup of sour cream, put it into a plastic bag and cut off the tip. Squeeze the sour cream into a spider web pattern over the guacamole. 
  4. Make olive spiders -- half a few olives lengthwise and then cut a few olives into small strips. Place the halved olives in the mix and the strips around the halved olive to look like a spider. 
  5. Enjoy dip immediately or within 10-15 minutes after preparing. Serve with tortilla chips.

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Mouth Watering Steak Smothered In A Rich, Thick, Garlic and Wine Sauce

This recipe for Steaks with Garlic Red Wine Reduction uses flank steak marinated in garlic then grilled to perfection. It's topped with a red wine reduction made with garlic and onions.

Ingredients

For the Steak:

  • 2 lbs flank steak
  • 2 tsp minced garlic jarred
  • 1 tsp dried minced garlic
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp pepper

For the Garlic Red Wine Reduction:

  • 2 tbsp good quality olive oil
  • 1 ½ cups sweet onion diced, or roughly chopped
  • 4 cloves garlic crushed, more or less to taste

Instructions

For the Steaks:

  1. Lay flank steak on a cutting board.
  2. In a bowl mix the minced garlic, smoked paprika, salt and pepper together.
  3. Rub the spice mixture all over both sides of the flank steak.
  4. Put the flank steak in a container and cover tightly. Place in fridge for a minimum of 4 hours, or preferably overnight.
  5. Take the flank steak out. Discard any juices.
  6. Preheat your grill to a medium high heat. Allow it to reach the proper temperature, just like preheating an oven.
  7. Place the steak bottom side down first. Close the grill lid and allow to cook for about 4 to 6 minutes, depending on how you like your steak. If you like it rare flip it sooner, if you like it well done flip it later.
  8. Lift the grill lid and flip the steak over so the top side is down on the grill grates. Close the grill lid and allow to cook for about 4 to 6 minutes, depending on how you like your steak. If you like it rare flip it sooner, if you like it well done flip it later. 

For the Garlic Red Wine Reduction:

  1. Dice your onions, or slice thin strips if you prefer.
  2. Place a large cast iron pan or skillet on your stovetop, and turn heat to medium high. Pour olive oil in the pan. Place onions in pan and allow to cook until they start to turn golden brown.
  3. Add the garlic and continue to cook for about 1 minute, no more than 2 minutes.
  4. Add the balsamic vinegar and cook for a few more minutes. You want the vinegar to essentially cook off and the mixture to become syrup like in texture.
  5. Add the wine and cook until it reduces by ⅔. This takes away, so don't feel like you have to rush this step. Just keep checking it until it starts to cook down.
  6. Add the beef stock to the pan, and bring to a boil. Allow it to come to a full boil, then reduce to a simmer, allow it to cook until it's reduced by ⅔. Again, don't rush it. Check on it and wait for it to fully reduce. It's not a super quick process.
  7. If you don't want pieces of garlic you can remove them but I like to leave them in. The flavour is amazing when you bite into it.
  8. Add butter to the pan and turn heat up a little bit. Whisk until the mixture thickens into a nice consistency. It should be thick but still able to drizzle over steaks. Set aside until needed.

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Black Velvet Cake pair with Menage a Trois Midnight

This holiday indulge in a little wickedness with this sinfully delicious pairing of Ménage à Trois Midnight and this irresistible Black Velvet Cake recipe.

Ingredients

  • 2 1/2cups all-purpose flour
  • 1 1/2cups sugar
  • 2 tablespoons unsweetened regular or dark baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2cups vegetable oil
  • 1cup buttermilk
  • 2 eggs
  • 1 bottle (1 oz) black food color
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla
  • 3 containers (12 oz each) cream cheese whipped ready-to-spread frosting

Instructions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8- or 9-inch) round cake pans with shortening; lightly flour.
  2. In large bowl, mix flour, sugar, cocoa, baking soda and salt. In another large bowl, beat oil, buttermilk, eggs, food color, vinegar and vanilla with electric mixer on low speed just until blended. Gradually add flour mixture; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
  3. Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  4. Brush off all loose crumbs from cake layers. Place 1 cake layer, rounded side down, on serving plate; spread with 1 cup frosting. Top with second cake layer, rounded side up. Spread with 1 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. 

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