Moscato Meatball Skewers
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 32 meatballs
2 pounds bulk spicy Italian sausage
1/2 cup Gallo Family Vineyards Red Moscato
1 cup plain Greek yogurt
1/4 cup extra virgin olive oil
1/2 cup diced cucumber
1 lemon
1/4 cup cilantro, chopped
Parmesan cheese, optional
Preheat oven to 350°F.
In large bowl, stir together sausage and Moscato until combined. Using
medium cookie scoop, form meatballs and place on baking sheet, evenly
spaced. Bake for 25–30 minutes or until no longer pink.
Meanwhile, in small bowl stir together all other ingredients to create yogurt
sauce.
Thread meatballs onto skewers and serve alongside yogurt sauce. Garnish
with additional cilantro and grated Parmesan cheese, if desired.
Strawberry Pink Moscato Ice Pops
Food Pairing Notes
Moscato is more than just a dessert wine. It tastes great
with a variety of food and particularly helps balance
out spicy dishes that heat up the night. No matter
what cuisine you’re cooking up, a chilled glass of Gallo
Family Vineyards Moscato and the pairing guide below
are the perfect combination to elevate your outdoor
engagements.
n White Moscato: The honey notes are a perfect match
for grilled seafood, such as shrimp or trout.
n Pink Moscato: Great paired with spicy Asian or
Mexican dishes, and complements everyday desserts.
n Red Moscato: This refreshing red is served cold. Try
it with light cheeses and juicy burgers.
Prep time: 15 minutes (plus at least 10 hours to freeze)
Cook time: 1 minute
Servings: 16
Fruity layer:
1/2 cup sugar
1/2 cup water
1 pound ripe strawberries, hulled
1 pinch of fine sea salt
8 fluid ounces Gallo Family Pink Moscato
Creamy layer:
1 can (14 ounce) sweetened condensed milk
1 1/2 cups half and half
1 cup heavy cream
1 tablespoon orange blossom water
1 pinch of fine sea salt
To make fruity layer, combine sugar and water in small saucepan. Heat over
low, stirring until sugar dissolves. Remove from heat and let cool completely.
Add cooled syrup, strawberries and salt to jar of blender and puree until
almost smooth, leaving bit of texture. Stir in pink moscato.
To make creamy layer, place everything
into a 4-cup capacity measuring cup with
a spout and whisk together until well
combined.
To freeze, fill ice pop molds about onefifth of way with either mixture (layers can
be any size or amount you choose). Put in
freezer until first layer is set enough to hold
another layer, 60–90 minutes. Store mixtures
in fridge between layers.
Remove and fill another one-fifth with
opposite mixture. Return to freezer until
layer is set. Repeat until molds are filled to
top, adding ice pop sticks in once third layer
is added (adjust to type of ice pop mold).
After final layer is added, freeze at least
another 6–8 hours before serving. To serve,
run bottom of molds under hot water for
few seconds, or until able to pull ice pop
free from mold. (If using paper cup, just
peel cup away.)
Note: If you don’t want layers, whisk
mixtures together. You can also make each
layer into its own ice pop, if you choose.
FOCUS of SWFL 2014 193