Events, Food recipes, Gourmet Food, Recipes, Uncategorized

Super Bowl Lineup – Sweet & Savory Crostini

And we’re back for round two! You didn’t think I’d leave you hanging with just one recipe now did you?

Today I’m back with another fantastic snack for your Super Bowl party. Another easy-to-whip-up, minimal ingredients, short-amount-of-time kinda food. Today, I give you: Sweet & Savory Crostini.

We start out by slicing a baguette into about 3/4 inch pieces and then drizzling with our favorite olive oil (this is also a fantastic way to utilize that hardened leftover bread you’ve got laying around!). Then we took a nice chunk of Ricotta Salata and layering that on top. To really spice things up, we used Rao’s Roasted Red Peppers–these babies are marinated in olive oil and mixed with golden raisins and pine nuts.

Lay one of those bad boys on top of your ricotta salata and top it all off with a golden raisin and pine nut or two, pop it in the toaster oven, and you’ve got yourself a touchdown!


Sweet & Savory Crostini

What you’ll need:

  • 1 Il Forno Baguette
  • 1 jar Rao’s Roasted Red Peppers
  • about 1/2 lb. Ricotta Salata, sliced into 1/4 inch slices
  • Izaro Olive Oil
  • optional: Creminelli Sliced Prosciutto

How to do it:

  • Slice baguette into even slices, about 3/4 inch thick.
  • Drizzle slices generously with Izaro Olive Oil and line them on a baking sheet.
  • Lay a slice of Ricotta Salata on each slice of coated bread, followed by a roasted pepper and a couple raisins and pine nuts.
  • Toast in toaster oven (or conventional oven on 350) for about 5 – 10 minutes, just until the bread is toasted and crispy.
    * Note that the Ricotta Salata is not intended to melt.
  • Optional: Top wih a thin slice of prosciutto.
  • Serve immediately.
Events, Food recipes, Gourmet Food, Recipes, Uncategorized

Super Bowl Lineup – Amber’s Antipasto Bites

Anddddddddddddd we’re back with another Super Bowl Lineup! It’s that time of year again where we get to watch two teams face off in the ultimate showdown in the NFL–and eat a whole ton of food while we do it, of course!

As usual, let’s start off with something quick and easy. First up is a nice bite-sized appetizer that’s simple to put together, requires no cooking time, but tastes delicious. My coworkers here can certainly attest to that last part–they ate all the bites as soon as I finished taking pictures of them!


I give you a spin on a classic. I started out envisioning the traditional mozzarella wrapped in prosciutto, but we amp up the flavors by using marinated mozzarella balls that have been infused with a variety of herbs.

Then we kick it up another notch by also throwing in one of my favorite secret ingredients: Peppadew peppers. So many people still don’t know about these little beauties; they’re little mildly spicy piquanté peppers that almost resemble cherry peppers, but man are these things packed with flavor. Wrap it all together in a thin slice of prosciutto and stick in a toothpick in it and you’ve got some simple and tasty finger food for the game!

Amber’s Antipasto Bites

What you’ll need:

  • 1 package Creminelli Prosciutto
  • 1 jar Peppadew Peppers, halved
  • 1 container Formaggio Marinated Mozzarella Balls
  • toothpicks

How to do it:

  • Slice prosciutto into pieces about 1 inch wide and 3 inches long–large enough for you to wrap it around the mozz and peppers.
  • Begin assembling your “bites” by placing 1 mozzarella ball in the center of a piece of prosciutto.
  • Top mozzarella with a slice of Peppadew pepper.
  • Fold prosciutto around the mozzarella and pepper & stick a toothpick through the center to secure it.
  • Repeat until you have the desired number of antipasto bites.blog1
Events, Gourmet Food, Special Features, Uncategorized

Pop-Up Restaurant: Serrano Empanadas & Yards Beer Tasting


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!

Events, Gourmet Food, Special Features, Uncategorized

Missin’ you…

Hey fellow cheeselovers! It’s your favorite Bottle King cheesemonger, finally back in action!


I guess I must start this post with a big ol’ I’m sorry for not posting for as long as I did–or didn’t, I guess… But! It has not been in vain. In fact, over the last month we’ve been working our big hearts and little hands straight to the bone to make a big change at our Bottle King location in Glen Rock.

In case you haven’t yet heard: we moved! Only to right across the street, but it’s a brandy new store, built from the bottom up, and so much bigger–especially the Vineyard Market department (I know that’s really the only part you were concerned about anyway (; ). The first couple of weeks were packed with some new and curious faces checking out our new digs, and the last two weekends were a big party for our Grand Opening. Let me fill you in a little in case you couldn’t make it.


Weekend one we had a DJ playing some tunes right outside in the parking lot, alongside a row of super cool raffle items including a Corona canoe, a wooden Tito’s grill table, and a mini fridge shaped like the signature Coors mountains. We also had some friends from Oink and Moo BBQ come by in their food truck to feed our hungry customers with their delicious food. Not to mention the goings-on inside the store: a handmade cigar roller live in action, the owner of FunniBonz BBQ sauces sampling his products atop some pulled chicken, and a highend tasting of High West whiskeys.

Weekend two we were still going strong: the Polkadot Cupcake truck swinging through and doling out some mouthwatering cupcakes, more raffling of awesome items, a rep from Rao’s coming through and sampling their amaaaaaaaazing sauces (currently only $5.99 per 32oz. jar of Marinara!!! thru August, only at Glen Rock Bottle King), and a sampling of Hornitos tequila.

parm towerMy favorite part, however, might have been the very special demo by our very own Big Cheese, Joe, cracking open a gorgeous 90lb. wheel of real Parmigiano Reggiano! Of course, I filmed it–check it out and see how it’s done here.

It’s really been a crazy and fun experience and we’ve brought in a TON of new items to our once-little Vineyard Market here in Glen Rock, so keep checking in for updates! & if you haven’t stopped in already, we really hope to see you soon!

Events, Food recipes, Recipes

Vineyard Market Staff Goes to Beecher’s Creamery in NYC

On October 14th, a couple of members from our Vineyard Market staff were invited to take a tour of Beecher’s Creamery in Manhattan. Amber, the Lead in Livingston, shares her experience and Donna, our Cheese Queen, contributes a recipe using their Flagship Cheddar:

Beecher's Trip“A few weeks ago I had the pleasure of visiting Beecher’s Creamery in NYC. Being one of the newest additions to the Bottle King Vineyard Market team, I had never been to a creamery before, so of course I jumped at the opportunity to finally go. In a group with three other Vineyard Market members, we headed into the city on a gorgeous and sunny October day.

Located at 900 Broadway on the corner of 20th Street, the creamery was fairly easy to find. Upon arriving, the first thing that caught my eye was the refrigerated case filled with all different cheeses available for the public to purchase. Along with the cheeses, the creamery had a variety of gourmet chips, snacks, and jams to choose from—I almost couldn’t stop myself from buying a jar of some Habanero Strawberry & Basil preserves.

After our group got situated, we were offered a tour of the facility, specifically in the production area. Since there is cheese actively being made at all times, we had to cover up in lab coats, hair nets, gloves, and booties before we were allowed to go into the room. As soon as we entered, I was overwhelmed by the movements of the workers, the amount of milk and cheese that was being handled, and the smell! Now let me say I’ve dealt with a few stinky cheeses in my time, but the smell inside of a creamery is another one entirely!

Beecher's TripThe smell aside, seeing all of the work that gets put into the cheese is simply awesome! We were able to observe every step of the cheese making process. They showed us how the cheese begins its life as milk that is placed into giant vats where it is then cultured and tended to. Then we saw the aging room where wheels of cheese are left to mature until they are at their ideal age to be eaten.

When we finished the tour, our group was treated to lunch at “The Cellar”, which is a restaurant located just below the creamery. Beecher’s has converted their once dirt-floored basement into a great dining spot where you can also see some of their cheeses aging right in the walls as you eat your meal. And the food….my mouth is watering just thinking back on it! If you ever get the chance to go, be sure to try one of their Mac and Cheese dishes, I swear you won’t be disappointed.

All in all, the visit to Beecher’s Creamery was a great experience. For a cheese and food lover like me, it was definitely a fun trip that I hope to repeat again soon.”

Donna’s Almost Famous Cheddar, Broccoli, Chicken and Rice Casserole:


1 cup uncooked rice (white, long-grain)

1 cup milk

2 10.75 cans condensed cream of chicken (or mushroom) soup

¾ tsp. salt

3 large (or 4 small) boneless, skinless chicken breasts

8oz Beecher’s Flagship cheddar cheese, grated

Salt, pepper and garlic powder

1 12oz bag frozen broccoli florets (or about 3 cups fresh)

Cooking spray or butter


Spray the bottom and sides of a 13×9 baking dish with cooking spray (or rub with butter); set aside.

In a large bowl, whisk together milk, soup and ¾ tsp. salt until smooth. Set aside 1 cup of the soup mixture and 2 oz. of the shredded cheddar cheese. To the remaining soup mixture, stir in uncooked rice and 6oz of the shredded cheddar. Then pour mixture into greased baking dish.

Cut chicken breasts into 1 ½ inch pieces then season with salt, pepper and garlic. Arrange chicken pieces on top of rice mixture.

Arrange broccoli florets on top of the chicken.

Pour reserved soup mixture evenly over broccoli. Sprinkle reserved shredded cheddar over top. Cover dish tightly with aluminum foil and bake at 350 degrees for about 1 hour. Uncover and cook an additional 10 minutes.

Events, Recipes

Mainland Egmont and Goose Island Ale Soup

This recipe comes from Karen, the Morris Plains Bottle King’s Vineyard Market Lead.

So you have found yourself hooked on the Mainland Egmont, our October Cheese of the Month, but you need inspiration of how to take this cheese to the next level. Well, here is a recipe featuring the Egmont that will warm you up now that the chilly weather is approaching.

egmont ale soup.docx


¼ cup Bacon, diced

1 Tablespoon Butter

1 cup Onions, diced

½ Tablespoon Garlic, minced

½  teaspoon Salt

½  teaspoon Ground Black Pepper

½  teaspoon Ground Mustard

½  teaspoon Ground Celery Seed

1½ -12 ounce bottles 312 Goose Island Ale (or any great ale will do)

1 quart Heavy Cream or Light Cream

4 cups shredded Mainland™ Egmont Cheese (about 1 pound)

2 cups shredded Cheddar Cheese (I suggest the Kerrygold Aged Cheddar)



In a large stock pot, over medium heat, cook bacon until crispy. Remove bacon and reserve for garnish. Add butter, onions, garlic, salt, pepper, ground celery and ground mustard. Cook until caramelized and fragrant, this should take approximately 10 minutes.

While continuously whisking, slowly add the ale.  Reduce beer by half. Add cream and bring to a light simmer. Add cheeses and whisk until melted. With an immersion blender, or standing blender, puree soup until smooth. Garnish with reserved bacon, serve with a hearty, crusty bread.

Chef’s Note: Soup can be made ahead of time and refrigerated for up to 72 hours. By making ahead of time it allows the flavors to fully develop.

Makes 8- 8 ounce servings

Stop by the Morris Plains Bottle King on Friday, October 24th between 4pm-6pm for a complimentary tasting. There will be a Goose Island Beer sampling too!


LIVE Parmigiano Reggiano Cutting

Have you ever seen a 90-lb. wheel of Parmigiano Reggiano cut open by hand?  No?  Well you’re in luck!  In the coming weeks, each full-service Vineyard Market will be hosting a Parmigiano Reggiano cutting event for your viewing (and tasting) pleasure!  See the info below for the details on each event!

Event info:

  • Morris Plains Bottle King – 11/2/13 – 12pm-2pm
  • Wayne Bottle King – 11/9/13 – 12pm-2pm
  • Ramsey Bottle King – 11/15/13 – 4pm-6pm
  • Glen Rock Bottle King – 11/16/13 – 12pm-2pm
  • Hillsborough Bottle King – 11/23/13 – 12pm-2pm