Celebrate World Food Day with These Delectable Recipes Created with Wines from Grover Zampa Vineyards

World Food Day is finally here, and what better way to celebrate then by whipping up a delectable feast? We all know that good food and wine is the perfect pairing, so, why not take things to the next level with these recipes created with wines from Grover Zampa Vineyards? Get the best use of your primo vino; don’t just drink it, eat it too!

Wine Infused Strawberry Gelées

INGREDIENTS (SERVES 6)
 3 pints strawberries – 2 pints coarsely chopped and 1 pint thinly sliced
 1/2 cup sugar
 1 cup water
 3/4 cup Grover Vandanges Tardives (Late harvest Viognier)
 1 tablespoon unflavoured gelatine
 1/4 cup unsalted shelled pistachios
 1 teaspoon pure maple syrup

› Take a medium saucepan, combine the chopped strawberries with the sugar and mash it coarsely with the help of a masher

› Add water to the mix and bring to a boil, then simmer over moderate heat for roughly 5 minutes – until the strawberries are softened

› For a richer taste, add in 3/4 cups of Grover Vandanges Tardives – which is an intense full-bodied dessert wine with hints of oak, citrus zest and a mineral character

› Strain the mix and set over a bowl in an ice bath, pressing lightly on the solids. Stir occasionally until chilled or over 5 minutes. Add a generous amount of gelatine over the strawberry liquid and let it set

› Set few 1/2-cup ramekins on a rimmed baking sheet. Spoon the sliced strawberries into the ramekins. Cook the strawberry liquid over moderate heat just until very warm and the gelatine has completely dissolved, about 2 minutes and refrigerate it overnight

› Meanwhile, preheat the oven to 400°. On a small, lightly oiled rimmed baking sheet, toss the pistachios with the maple syrup until coated. Spread the pistachios in an even layer and bake for 3 minutes, or until glossy. Let it cool completely and then coarsely chop the nuts

› Run a thin knife around the inside of the ramekins, to unmould the gelées. Dip each ramekin in a bowl of boiling water for 5 seconds, then invert the ramekins onto plates to release the gelées

› Sprinkle the strawberry gelées with the coarsely chopped pistachios and serve

Meatballs In A Red Wine Reduction with Mashed Potatoes

INGREDIENTS (SERVES 6)
 1/6-ounce piece day-old French Bread, cut into 8 pieces (about 1/3 a loaf of bread)
 1 cup whole milk
 1 3/4 pounds ground mutton
 2 large eggs, lightly beaten
 1 medium onion, finely chopped
 1/2 cup chopped parsley
 2 teaspoons of salt
 1 teaspoon of black pepper
 1/2 teaspoon of dried thyme
 All-purpose flour
 2 tablespoons of butter
 1 1/2 teaspoons of olive oil
 1 1/2 cups of Grover Art Collection Cabernet Shiraz
 1/4 cup of tomato paste
 2 1/2 cups of chicken / mutton broth
For the Mashed Potatoes:
 1 bag of baby spinach
 2 kg potatoes, peeled and cut into 2-inch pieces
 1 stick of butter
 1 1/4 cups warm whole milk or more
 2 cups grated Gruyère cheese

› Preheat oven to 350°. Combine bread and milk in a medium bowl and squeeze out most of the milk from the bread – to ensure it’s moist but not soaking wet

› Place the bread in a large bowl and add ground mutton, eggs, finely chopped onions, parsley, salt, pepper and thyme. Mix together until well combined and then bake the meatballs for 30 minutes

› Melt butter and oil in a large skillet over medium-high heat, sauté meatballs until brown on all sides

› Whisk tomato paste and 1 1/2 cups of Grover Art Collection Cabernet Shiraz red wine together and bring to a boil. Continue boiling for 5 minutes, until the liquid thickens slightly. Season the sauce with salt and pepper

› For mashed potatoes, cook potatoes in a large pot of salted water for 30 minutes, until very tender. Place in a bowl with butter and mash well. Add milk to the mash and mix it well

› Add cheese and spinach for added creaminess and flavour. Season liberally with salt and pepper and serve hot