Susie Garcia OnlineWineandDine.com

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2 Easy Entertaining Healthy Happy Hour with Wine Pairings I am so excited to share my Top 3 Tested appetizer recipes with you! I have made each of them many times and they are always a big hit. The idea of a Healthy Happy Hour is not to feel like you are depriving yourself or serving cardboard tasting food and drinking water; it is a way to offer a variety of items that aren t high in calories so you can enjoy everything guilt free! The Faux Shrimp Cocktail is one of my favorites, it is easy to prepare, refreshing, super low in calories and creates conversation! BONUS TIP: Make a double batch of the Sweet Potato cubes and save to serve as a side dish (un-skewered). Be sure to check out my blog for more great recipes, wine guidance and food and wine pairing suggestions. Cheers! Susie Garcia, RDN Registered Dietitian Nutritionist Independent Ambassador, The Boisset Collection

3 Roasted Sweet Potato Cube Skewers with a Cilantro-Jalapeno Aioli Dip Makes 16 servings PREP 30 minutes TOTAL 1 hour COOK 30 minutes Ingredients 3 medium-sized sweet potatoes, peeled Extra virgin olive oil Paprika Salt and pepper Skewers Cilantro-Jalapeno Aioli: 1/2 cup Olive Oil Mayonnaise 1 cup fresh cilantro, chopped 2 jalapeno chilies, seeded (if you like it less spicy) and chopped Juice of one lime, plus more to taste Salt, to taste Instructions 1. Preheat oven to 400 degrees F. 2. Dice the potatoes into 1 inch cubes. Place the cubes in a medium sized bowl, drizzle with olive oil, and season with paprika, salt and pepper. 3. Toss with to coat evenly. 4. Arrange in a single layer on a baking sheet. 5. Roast for about 30 minutes, or until tender, but slightly crispy in the outside. Stir the sweet potatoes once or twice during roasting. 6. Remove from oven, and allow to cool just enough to be easily handled. Skewer the cubes, and enjoy with your favorite dip! AIOLI - In a food processor, combine the mayonnaise, cilantro, and jalapeno; pulse until smooth. Add half of lime juice and salt, to taste. - Place in bowl, cover and refrigerate for one hour before serving to allow all the flavors to develop. Store in an airtight container in the refrigerator for up to 3 to 4 days. - Makes about 1 cup of aioli.

4 Faux Shrimp Cocktail Makes 8 servings PREP 10 minutes TOTAL 30 minutes COOK 20 minutes Ingredients 1 cup dry crab boil seasoning (such as Zatarain's or Old Bay) 1/4 cup kosher salt 2 yellow onions, quartered 6 garlic cloves 3 lemons, halved crosswise 2 1-pound heads of cauliflower, cored, trimmed into 2" florets Instructions 1. Combine crab boil, salt, onions, garlic, and 6 quarts water in a large pot. Squeeze juice from lemons into pot and add lemon halves. 2. Set pot over high heat and bring liquid to a boil. Cook for 10 minutes to let flavors meld. Using a slotted spoon, remove onions, garlic, and lemons from broth; discard. Return liquid to a rolling boil. 3. Add cauliflower; turn off heat, cover pot tightly, and let stand until cauliflower is crisp-tender, 5 10 minutes. (don t leave it too long or the cauliflower will get mushy) 4. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely. 5. Arrange room-temperature or chilled cauliflower on a platter with cocktail sauce for dipping. FOR BEST RESULTS: Prepare cauliflower 1 day ahead so it is well chilled.

5 Cocktail Sauce Makes 6 servings PREP 15 minutes TOTAL 25 minutes COOK 10 minutes Ingredients 1/2 cup chili sauce (recommended: Heinz) 1/2 cup ketchup 3 tablespoons prepared horseradish 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce (recommended: Tabasco) Instructions Combine all ingredients. Chill for 3 or more hours before serving

6 Italian Skewers Makes 16 skewers PREP minutes Ingredients 1 (8-oz.) block mozzarella cheese 16 slices Lite Dry Italian Salami 1 (14-oz.) can small artichoke hearts, drained and halved 1 pint grape tomatoes 1 (6-oz.) jar large pitted Spanish olives, drained 16 (6-inch) wooden skewers 1 (16-oz.) bottle balsamic-basil vinaigrette 1 tablespoon fresh lemon juice Instructions 1. Cut cheese evenly into 16 cubes. Wrap salami slices around cheese cubes. Thread cubes, artichoke hearts, tomatoes, and olives alternatively on skewers. 2. Place skewers in a large plastic container or baking dish. 3. Stir together vinaigrette and lemon juice. Pour dressing mixture over skewers; cover tightly, and chill 8 hours or overnight. 4. Remove skewers from marinade and display on serving dish. Notes: - Marinated Artichoke hearts can also be used - Make a few skewers with no salami and a few with no cheese/salami - Recipe easily double/tripled

7 Wine Pairings I will be featuring wines from the JCB Collection, created by Jean-Charles Boisset. The JCB collection brings together the Old and New worlds of wine making. Jean-Charles celebrates his French heritage while embracing his passion for California. Each wine in the collection is a limited edition, and is named with a number that symbolizes important ideas, passions and moments in his life and wine career. Jean-Charles also selects 3 words to describe the emotion of each wine in the collection. I know that you will enjoy these amazing wines! Susie Garcia, RDN Registered Dietitian Nutritionist Independent Ambassador, The Boisset Collection

8 BUBBLES! Every Happy Hour, Dinner Party, Brunch, Lunch or gathering should start with bubbles. Rather than worrying about whether it s Champagne, Sparkling Wine, Crèmant, Cava or Prosecco I call them all bubbles. The pop of the cork is the best way to start an event! My suggestions for these recipes is a Brut, which is going to be less sweet, very crisp and delicious and will pair with everything served. JCB No. 69 FLAMBOYANT, VIBRANT, SENSUAL Aroma: Vibrant aromas of raspberry and red currant evolve into aromatic jammy notes. Palate: N 69 is a seductively light and refreshing rosé. This wine is tender in the mouth with crisp flavors. The number 69 is the year that Jean-Charles Boisset was born. JCB No. 9 PROVACATIVE, ETERNAL, PASSIONATE Aroma: Green apple, apricot, orange blossom, toasted almonds, meyer lemon. Palate: Refreshing and crisp - Medium bodied with a lively Taste. The number 9 cuvee was created in honor of his marriage in 2009.

9 CHARDONNAY Chardonnay is the most popular wine varietal in the United States and is a Must-Have for a Happy Hour your guests will ask for it! The chardonnay I have selected is made in the style of a White Burgundy with grapes sourced from the Sonoma Coast, California. This is an ideal pairing for the Sweet Potato Skewers. JCB 2012 No. 81 ALLURING, EPHEMERAL, INSATIABLE Aroma: Elegant aromas of ripe pear and mango. Palate: Enticing notes of kiwi, melon and grapefruit intermingle seamlessly as this rich and creamy wine ends in a long, wellbalanced finish. The number 81 is the year (1981) that Jean-Charles first visited California wine country.

10 PINOT NOIR Pinto Noir is always a perfect pair for meats and cheeses and can handle all of the strong flavors in the Italian Skewer recipe. Serving Pinot Noir from France or California is a great way to impress your guests. Pinot Noir from California are well suited to pair with almost anything that you serve! I ve selected two of my favorite Sonoma Coast Pinot s. JCB 2014 No. 12 CONVIVIAL, INSPIRING, AMAROUS Aroma: Opens with aromas of cocoa and a touch of vanilla and spice. Palate: On the palate, the No 12 possesses a Medium to Medium-Plus body and is flavorful and fruit-forward. The number 12 is the number Jean-Charles discovered is the perfect number of guests at a dinner party. JCB 2012 No. 11 SPONTANEOUS, GRACEFUL, ROMANTIC Aroma: Light wood smoke with a lilting floral aroma of rose. Palate: Harmonious and balanced with luscious flavors and a seductively long finish. The number 11 is how old Jean-Charles was when he tasted wine in California for the first time.

11 Cheers! Susie Before you go, I want to share a couple of other things with you. Click below to learn more about: Joining My Wine Club Joining the Wine Industry Feel free to me with any questions and share your photos and comments about the recipes on my Facebook Page! Susie Garcia OnlineWineandDine.com