Pop-Up Restaurant: Serrano Empanadas & Yards Beer Tasting

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SURPRISE!!!
This might be a little too much excitement two weeks in a row–BUT I’M SUPER EXCITED ANYWAY.

Tonight, exclusively at the Glen Rock Bottle King, we have a very special event planned as you might have guessed from the title: a pop-up restaurant featuring Serrano Empanadas and a complimentary beer tasting from Yards Brewing Co.! As something we’ve never done before here at Bottle King, this is certainly not an event you’ll want to miss out on.

Coming to us from Glen Rock’s very own, Meiganne Serrano, the empanadas are truly something to make your taste buds water.

Serrano Empanadas Chef Pic

“Our delicious empanadas are made from scratch with high quality, local, seasonal and organic ingredients. The result is an empanada you can feel great about eating! Buen Provecho!”

I had the opportunity to taste some of Meiganne’s freshly made empanadas a couple weeks ago–and they were phenomenal. They’re super flavorful without being overly seasoned like some empanadas I’ve had before, and you can just taste the good quality of the ingredients throughout.

For tonight’s pop-up experience, Serrano Empanadas will be offering three different varieties: chicken, beef, and vegan. Each variety is pressed together in a different pattern for easy identification, and customers will have the option to purchase these goodies either cold, for easy reheating at home, or heated up in the store for eating on the spot with a sample of your favorite Yards beer.

Each empanada will be sold for $4 (cash and credit accepted) while supplies last.
Get ’em while they’re hot tonight from 4pm – 8pm at the Glen Rock Bottle King!

Have your Chocolate-Covered Wine & Eat it too!

Is anyone else still full from Thanksgiving?

Here at the good old Bottle King things have certainly calmed back down a little bit (for now), but that doesn’t mean it’s time to rest–oh, no. In fact, now is the best time to get as much of your holiday shopping done as possible. Easier said than done, right?

Now, I know we all have those people in our lives that are just so hard to shop for (like my boyfriend and his parents). Ladies and gentlemen, I’m here to save the day! I’ve got a gift idea for you that is so unique (and delicious), it’s sure to surprise and satisfy even the most difficult of loved ones.

I’m so excited to announce that we are now offering a special service at the Vineyard Market in the Hillsborough Bottle King: chocolate-dipped wine bottles.

Bottle King has teamed up with Robinson’s Chocolates in Skillman, NJ to bring you this unique and tasty holiday gift. Customers are invited to choose any bottle of wine in the Hillsborough store, and Robinson’s chocolatier will pick it up and cover it in your choice of milk or dark chocolate. The finished product is a stunning gift perfect for giving to teachers, coworkers, wine enthusiasts, chocolate lovers, moms, dads, aunts, uncles–anyone really–or even to keep for yourself! Simply peel pieces of the chocolate right off the bottle and enjoy it with the wine inside for the perfect pairing.

The whole process takes about 5 business days, and we are now accepting preorders for Christmas at the following pricing:

  • $19.99 for 750mL bottles
  • $39.99 for 1.5L bottles
    • (plus the cost of the wine you choose)

This gift is truly one of a kind, and again I can’t explain how excited I am to be sharing this opportunity with you all. Don’t snooze on this one–be sure to get to the Hillsborough Bottle King and get your orders in today!

November Cheese of the Month – Gilberto Manchego with Truffles

IT’S OFFICIALLY THE HOLIDAY SEASON, EVERYBODY.

(How many times do I start my blogposts yelling?)

If you’ve been with us for a long time now, you might have noticed that traditionally we like to feature a bit more luxurious cheeses for the months of November and December. And what better luxury is there than black truffles?

If you’re not familiar, black truffles are part of the mushroom family–and is one of the most expensive culinary mushrooms in the world. Featuring an exemplary earthy taste, truffles can come off tasting quite funky to some people, but to others their taste is pure heaven. If you’re a truffle-lover, our new Cheese of the Month is definitely something you’ll want to get your hands on.

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Gilberto Manchego with Truffles starts out, similarly to many traditional Manchegos, with raw sheep’s milk. Unlike many of the Manchegos you might find at your local grocer, this Gilberto Manchego does not get pasteurized and thus remains a raw milk cheese, leaving in some additional depth and flavor. Black truffles are also mixed into the cheese before aging, imparting that oh-so-familiar truffle flavor that is all its own.

A wonderful balance of classic nutty Manchego with the decadent, slightly pungent flavor of black truffle, Gilberto Manchego with Truffle is a staple for your table this holiday season. Add it to a cheese platter and try it alongside some honey for a flavor explosion in your mouth (SO GOOD), or even try this cheese shaved into hot pasta with marinara or cheesy macaroni for a truffle mac and cheese!

Whatever way you like to cheese it up, be sure you give Gilberto Manchego with Truffles a shot. Check with your local Vineyard Market lead for a taste!

Pumpkin Spice Mac & Cheese

IT’S PUMPKIN SPICE TIME EVERYBODY.

Now I know you’ve read the title of this post, and you’re thinking, “Amber, come on now, you can’t put pumpkin spice into macaroni and cheese.” And I’m here to tell you that, yes you absolutely can!–and it’s delicious. This is for all my pumpkin lovers out there, as well as my sweet and savory fans; think butternut squash soup and sweet potato fries.

This recipe I’m about to share blends some sweet but hearty butternut squash with some rich and robust Beemster XO as well as their Pumpkin Spice Gouda. The end result is a cheesy and luxuriously creamy and complex macaroni and cheese that you won’t soon forget.


Beemster Pumpkin Spice Mac-n-Cheese

What you’ll need:

  • 3 cups Beemster Pumpkin Spice, shredded and divided 2cup/1cup
  • 1 cup Beemster XO, grated
  • 1 large butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 2 tbsp olive oil
  • 16 oz pasta (I like shells or fusilli so it traps some of the cheese inside!)
  • 3 tbsp butter
  • 1/4 cup flour
  • 3 cups whole milk
  • 1 tsp Dijon mustard
  • Optional: roughly chopped flat leaf parsley, to garnish

Beemster Pumpkin Spice & X-O Mac-n-Cheese

How to do it:

  • Preheat the oven to 400F.
  • Toss butternut squash with olive oil, season with salt & pepper. Roast for 20 minutes or until squash is tender. Puree half the squash.
  • Meanwhile, cook pasta according to package directions & drain.
  • Melt the butter in a large heavy-bottom pot over medium heat. Add the flour and whisk for one minute. Pour in the milk, continue whisking until sauce is thick & coats the back of a spoon, about 5-6 minutes.
  • Remove the sauce from heat, whisk in 2 cups Beemster Pumpkin Spice, Beemster XO, mustard, and squash puree. Stir until cheese is melted.
  • Preheat broiler. Add the pasta and remaining butternut squash cubes, toss to coat. Pour into a greased baking dish, top with remaining 1 cup Beemster Pumpkin Spice.
  • Place pasta under broiler & broil until top is golden brown and the cheese is bubbly, about 5-7 minutes.
  • Garnish with parsley and serve immediately.

 

  • Original recipe from here.

Bavarian Made w/ Garden Herbs – October Cheese of the Month

Let us all take a moment to digest the fact that it is, indeed, October already…

Aside from that crazy realization; it’s the first weekend of the month, so I’m sure you could’ve seen this one coming–our newest Cheese of the Month!

If you’ve been following us for a while, you might have noticed a trend over the years: we normally get and feature the most delicious, creamy cheeses around this time of the year. This time around is no different and certainly will not disappoint.

Coming to us from St. Mang, the same company we get our deliciously stinky Limburger from, I give you their Bavarian Made with Garden Herbs. This cheese hails from Bavaria (as you might already guessed), an alpine region in southern Germany where about 75% of all German cheeses come from. This region is known for their high quality milk, all natural and free of rBST, and the particular cheese we’re featuring has an additional advantage: it’s lactose free as well!

Similar to a Brie-style cheese, Bavarian Made with Garden Herbs is a soft-ripened double-cream–but boy, does it taste buttery. Rich yet smooth, this cheese has a clean-tasting base but is taken to the next level by the addition of various herbs including chives, parsley, sage, thyme, garlic, and onion.

This cheese would make an incredible addition to any cheese board, slathered on top of hearty grain bread or a hearty dark cracker. You could even nix the rind and toss a bit of this cheese into mashed potatoes for a luxuriously fresh addition or spread some onto crostini with a piece of roasted red pepper for an easy appetizer.

Have you tried our latest Cheese of the Month yet? Stop in this weekend for a taste!

Labor Day Lineup – Day 3

If you’ve been following along the last couple days, you’ve now got some bite-sized apps on a stick as well as some super cheesy and spicy nachos. To wrap it all up, I thought I’d really take it home for you with a classic party food: pizza.

To keep things exciting, My friend Olivia and I decided to make two different types of pizza to share: a twist on the classic margarita pie and a smoky buffalo-esque cheese pie–both made with ingredients almost entirely from our Vineyard Market!

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These pizzas are:

  • Quick
  • Easy
  • Fun to make
  • Unique
  • Customizable
  • Packed with flavor

Let’s get started!

Cheesy Chipotle Pizza

What you’ll need:

  • 1 piece Il Forno Focaccia Bread
  • 1 jar Terrapin Ridge Spicy Chipotle Pepper Dip
  • about 1/3 lb. Lioni Fresh Mozzarella, shredded
  • Esti Feta Cubes in Brine

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How to do it:

  • Preheat oven to 400 F.
  • Place Focaccia bread on a nonstick oven-safe pan.
  • Spread a very generous layer of Terrapin Ridge Spicy Chipotle Pepper Dip over top the Focaccia bread.
  • Layer shredded Fresh Mozzarella on top, then crumble Feta cubes on top of that. Add more Feta for a more tangy bite.
  • Cook pizza in the oven for 10-12 minutes, until the crust is browned and cheese is melted and bubbly.
  • Let cool and serve with additional Terrapin Ridge Dip on the side.

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Parm-erita Pizza

  • 1 piece Il Forno Focaccia Bread
  • 1/2 jar Rao’s Marinara Sauce
  • about 1/4 lb. Lioni Fresh Mozzarella, shredded
  • 1/2 container Crema al Parmigiano Reggiano
  • fresh basil

Image-1 (11)How to do it:

  • Preheat oven to 400 F.
  • Place Focaccia bread on a nonstick oven-safe pan.
  • Spread Rao’s Marinara Sauce over top Focaccia bread.
  • Sparsely scatter shredded Mozzarella over the pizza.
  • With a small spoon, scoop dollops of Crema al Parmigiano Reggiano over the Mozzarella.
  • Add fresh basil on top, as much as desired to taste.
  • Cook pizza in the oven for 10-12 minutes, until the crust is browned and cheese is melted and bubbly.
  • Let cool and serve immediately.

Labor Day Lineup – Day 2

All right, guys. If you thought yesterday’s little recipe was a hit, just wait till you give this one a shot. I figured the first day, I’d give you an easy-to-whip-up no-bake finger food. Today, we’re kicking it up a notch with some nachos! And not just any nachos–spicy, layered nachos.

We’re turning up the heat here with a touch of some Ghost Pepper Colby Jack atop a mountain of rich, cheesy Monterey Jack on each layer of chips. Then we’re topping it all off with a drizzle of black bean & corn salsa. Trust me when I tell you that these nachos lasted only a few minutes among me, my brother, and my mom.

Fiery Southwest Cheese Nachos

What you’ll need:

  • 1 bag Green Mountain Gringo Tortilla Chips
  • 1 large piece Monterey Jack, about 1 lb.
  • about 1/2 piece Kindred Ghost Pepper Colby Jack, more or less to taste
  • 1 jar Desert Pepper Black Bean & Corn Salsa

How to do it:

  • Preheat oven to 350 F.
  • Shred all Monterey Jack, and separately shred about 1/3 to 1/2 of the Kindred Ghost Pepper Colby Jack depending how spicy you want your nachos.
  • On an oven-safe pan, spread out a thin layer of tortilla chips.
  • Generously coat with shredded Monterey Jack and then just sprinkle some of the shredded Ghost Pepper cheese over top.
  • Add another layer of tortilla chips and layer more cheese.
  • Continue until you’ve used up all the chips, about 3 to 4 layers.
  • Bake on the bottom rack of oven for 7 to 10 minutes, until the cheese is golden and melted.
  • When ready, take nachos out of the oven and generously scoop some of the Desert Pepper Salsa over top.
  • Serve with additional salsa on the side.

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