Yes it is. And here’s why.
Rosé can be fresh and fruity, making it your perfect pairing for appetizers inspired by spring flavours .
1 medium cantaloupe, cut into 1-inch cubes
1/4 lb. thinly sliced prosciutto
20 small mozzarella balls (ciliegine)
Onto small cocktail skewers, thread prosciutto, mozzarella and melon cubes. Place on a serving platter.
Sprinkle with parsley, if desired. Serve immediately after drizzling with balsamic reduction, if using.
Rosé can be structured and full-bodied with savoury and herbal notes; a match for Grandma’s famous roast chicken.
2 tablespoons unsalted butter, softened
5 garlic cloves, 1 mince
1/2 teaspoon minced rosemary plus 2 rosemary sprigs
1/2 teaspoon minced thyme plus 2 thyme sprigs
1/2 teaspoon finely grated lemon zest
Salt and freshly ground pepper
One 4-pound chicken, at room temperature
1 large onion, cut into 8 wedges
1 lemon, cut crosswise into 8 rounds
1/2 cup chicken stock or low-sodium broth
Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices. Carve the chicken and pass the chunky jus at the table.
Rosé can also be delightfully sweet and the ideal way to end a meal with family.
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Fresh strawberries, kiwi slices, blueberries, raspberries
1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar
Whipped cream, for garnish
Preheat the oven to 350 degrees F.
For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.