Kiwi-Strawberry Bellini

Kiwi-Strawberry BelliniMakes: 8 servings
4 Zesperi Kiwi
16 Strawberries
1 (750ml) bottle Prosecco

Remove skin from kiwifruits, cut into quarters.  In a food processor or blender, puree until smooth.
Remove  stems from strawberries, cut in halves.  In a food processor or blender, puree until smooth.

Spoon kiwi puree and strawberry puree onto the bottom of champagne glasses, about 1 to 2 heaping tablespoons each.  Pour Prosecco over fruit puree and enjoy. 

*Note: As mention in the post, you can substitute Prosecoo with sparkling white grape juice for a non-alcohol version.  

You can also substitute kiwi and strawberry with your favorite kind of fruit for this cocktail as well.

COME OUT THIS FRIDAY & SATURDAY & TRY TAFT ST.WINERIES ...

Friday from 2-5 Pm

Saturday from 3-6 Pm

Russian River Valley Chardonnay 2009

Less than 2400 cases worldwide

Sonoma Coast Pinot Noir  2007

Less than 1800 cases worldwide

Russian River Valley

This complex Chardonnay has a harmonious apple, and melon component which blends perfectly with spicy hints of oak. The result lingers on the palate and long impresses.

Recent Awards

Silver Medal - 2011 Sonoma County Harvest Fair

Silver Medal - 2011 California State Fair

Bronze Medal - 2012 San Francisco Chronicle Wine Competition

 

Vinification

This wine was largely (70%) barrel fermented, and 30% of the wine underwent malolactic fermentation. A full 80% of the Chardonnay was oak aged for 10 months, with the remainder kept in temperature controlled stainless steel tanks to enhance the fruit and acidity.

Location

This grapes were grown in the Russian River Valley Vineyards of Kunde, Feeney, Airport, and Mirabel.

Conditions

The 2009 growing season was less extreme than its predecessor. There was some frost, but it was mild compared to 2008. However, temperatures below the 30 year average during the fruit set caused a reduced yield. With temperatures rarely hitting the 100 degree mark, the grapes had ample time to develop flavor and tannins without high alcohol levels. The fruit was picked before the October rains, and 2009 will go down as a very good year.

 

Bella Sonoma Vineyard

This wine is velvety with rich and ripe berry flavors. The texture is smooth and focused, and hints of pepper and smoke persist in the nicely polished finish.

Recent Awards

Silver - 2009 Sonoma County Harvest Fair

Silver - 2009 Orange County Fair

Vinification

The wine was fermented in open topped stainless steel tanks, with three daily punch downs for color and flavor extraction. After fermentation, the wine was pressed to barrel for 14 months aging.

Location

This wine was produced from grapes grown on several vineyards in the Sonoma Coast appellation, with a good portion originating from Art Ibleto's "Bella Sonoma Vineyard" located at the intersection of Stony Point and the Gravenstein Highway.

Conditions

The 2007 growing season was one of the longer ones in recent years. A dry spring brought an early bud break, and a warm summer enabled much of the Pinot Noir crop to be fully mature by the first part of September. This was fortunate, as early rains and cool weather set in after mid September. Though not big in quantity, Sonoma Coast Pinot Noir was a real winner as far as quality was concerned.

Pricly Pear Margarita Tasting!!!!

THIS WEEKEND 9-3 & 9-4

For all of you margarita conoisseurs out there,  I have a treat for you.  The Prickly Pear Margarita.  This cocktail will BLOW YOUR MIND!!!
Made with prickly pear puree, Alteno 100% blue agave tequila, Uncle dicks margarita mix, and triple sec.
PREPARE TO BE ASTOUNDED!!!


KEMAH'S DRINK OF THE WEEK

Cinnamon Tamarind Margarita

                    This margarita is quite tart and refreshing, with the slightly earthy notes of tamarind and cinnamon coming through. We used Alteno 100% blue agave reposado tequila. The spice of the tequila echoes beautifully though this cocktail, and a little Grand imperial orange liqueur adds a hint of orangey sweetness.
We used tamarind concentrate, which comes as a thick liquid in a plastic jar. If you can only find tamarind blocks, don't worry. Submerge an inch or so of the block in a few tablespoons of hot water for fifteen minutes. Mash to loosen, and discard any seeds or undissolved solids.

About This Recipe

Yield:	1
Active time:	10 minutes
Total time:	10 minutes
Special equipment:	cocktail shaker and strainer

Ingredients

• For the rim:
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cinnamon
• 2 tablespoons freshly squeezed lime juice
•  
• For the cocktail:
• 3/4 ounce tamarind concentrate
• 2 ounces Alteno reposado tequila.(100% blue agave)
• 1 1/4 ounce freshly squeezed lime juice
• 1/2 ounce simple syrup
• 1/2 ounce freshly squeezed lemon juice
• 1/4 ounce Grand imperial orange liqueur
• ice
• cinnamon stick to garnish, if desired

Procedures

1. 1
   Mix sugar, salt, cayenne, and cinnamon in a small bowl, then pour onto a saucer. Pour 2 tablespoons lime juice onto a second saucer. Turn serving glass (martini glass or old fashioned) in lime juice to coat the outer rim. Then spin glass in cayenne mixture, rotating slowly to coat.
   
2. 2
   Add tamarind concentrate, tequila, lime juice, simple syrup, lemon juice, and orange liqueur to mixing glass. Fill with ice and shake well, about 30 seconds. Strain into serving glass. Garnish with cinnamon stick if desired.

   

KEMAH RUM BALLS!

Ingredients

• 1 1/2 cups confectioners' sugar
• 2 tablespoons cocoa powder
• 1/2 teaspoon ground allspice
• 1/2 cup James's Harbor dark rum
• 2 tablespoons light corn syrup
• 2 1/2 cups finely crushed vanilla wafers
• 1 cup finely chopped, toasted walnuts

Directions

Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

NEW BEER.....

GREAT NEWS!!!!!

We have expanded our beer selection and are happy to bring you,

Hofbrau, Original

McChouffe, Belgian brown ale

Boulevard, Tank 7

Avery brewing, The Reverend

Blackthorn, Fermented Cider (gluten free)

Full sail, LTD

Schoenling, Little Kings

Tilburg's Dutch brown ale

Session, lager

&

Dogfish Head, Tweason'ale (gluten free)

This is just the beginning of our expansion, keep checking to find out the latest additions to our beer cooler.

Peace, and long live Spec's!!!

Lone Star 1835 Texas Bourbon

Come celebrate your texas pride with Spec's this weekend Friday August 24th and Saturday the 25th by trying a new Texas Bourbon.  We will be pooring it up around 5pm. both days.  We really hope to see ya here...

Remember The Alamo!!!!