When wines get involved with cooking, it’s usually the fruity reds, the crisp whites, and the sweet dessert wines that get all the attention, leaving rosé forgotten on the back burner. However, now that Spring is well underway and the weather is finally starting to warm up, there’s no denying that it’s officially rosé season! And that goes for more than just sipping rosé out of the glass– there’s so much more you can do with this blushing wine that can turn heads at the dinner table. Come drop by Rosé Picnic 2019 and have your pick at what you like best before using it as an ingredient in your dinner. Tickets are still available here.
Rosé has been overlooked time and time again as a culinary ingredient, but it’s time to take your rosé off your wine rack and let it be pink and proud in your home cooking as well! It’s such a simple way to put a spring and summery spin on your classic weeknight dinner.
When cooking with rosé, we recommend one that’s on the drier side, like the Peller Family Vineyards Rosé from The Wine Shops. Regardless of the rosé you choose, we cannot stress enough that you will want to pick up extra. These recipes will use up almost an entire bottle, so you will definitely need a little something more to sip on while you cook.
What You’ll Need:
- Lots of rosé
- Proteins of your choosing (chicken breasts and skin-on thighs, shrimp)
- Herbs and Spices (mint, basil, pink peppercorns, parsley)
- Alliums: garlic and shallots
- Fruits and Veggies (peaches, arugula, lemons, hearty greens like asparagus, beans, peas)
- Dairy: heavy cream and burrata
Rosé Chicken Picatta with Pink Peppercorns
- 2 boneless skinless chicken breasts (about 1 pound)
- ¼ cup flour
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves of garlic, chopped
- 1 ½ teaspoons pink peppercorns
- ½ cup rosé
- 1 lemon (juiced)
- Parsley, chopped, for garnish
- Salt and pepper
- Butterfly each chicken breast, cutting it completely in half lengthwise (horizontally). Place a piece of plastic wrap over the top of the chicken breasts and pound them slightly just so they’re thickness is even. Discard the plastic wrap and season the chicken, using about 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Dredge the chicken in the flour and set aside.
- Heat the olive oil in a large pan over medium-high heat. Once hot, add the chicken to brown, about four minutes per side. Remove the chicken to a platter.
- Add the butter to the pan. Once melted, add the garlic and pink peppercorns, stirring them around the pan for about a minute until the garlic is just fragrant. Add the rosé and lemon juice. Bring to a boil. Let boil for about six minutes or until reduced by half, then turn off the heat. Add 1/2 teaspoon salt and whisk to emulsify.
- Slide the chicken breasts back into the sauce using tongs coat them in the sauce. Serve on a platter with a healthy sprinkle of chopped fresh parsley and an extra spoonful of sauce.
Rosé Shrimp Scampi
- Melt some butter in a large pan with some thinly sliced garlic and sauté.
- Add ½ cup rosé, a big pinch of salt, and some red pepper flakes. Let it reduce, then add 1 ½ lbs shrimp.
- Cook until the shrimp turns just pink. Sprinkle lots of parsley over the shrimp and serve with charred bread (to mop up the sauce).
Rosé Marinated Peaches With Burrata & Arugula
- Slice a few peaches. Place them in a bowl with pinch of salt, a spoonful of sugar and about ¼ cup of rosé. Let them marinate in the fridge for a few hours.
- To serve, dress some arugula with olive oil, salt, and pepper. Top with a few slices of burrata, a handful of marinated peaches and some mint or basil leaves.
Rosé Poached Pears
- 3 medium ripe pears
- 1 ½ cups sugar
- 1 cup water
- 1 bottle of rosé
- ¼ vanilla bean
- Peel the pears, and cut them in half (removing the cores)
- Over medium heat, combine the sugar, water, wine and vanilla bean in a saucepan, stirring while you bring it to the boil.
- Add the pears to the saucepan ensuring that they are all covered.
- Reduce the heat to a gentle simmer. Cover with a lid, and simmer until the pears are soft.
- Use a slotted spoon to transfer the poached pears into bowls, and cover with poaching liquid.
Rosé Chicken In Cream Sauce
- Sear skin-on chicken thighs in olive oil in a large pan. Once browned, place on a plate.
- Add another splash of olive oil to the pan and turn the heat down. Sauté chopped shallots and garlic in the pan until translucent.
- Add a ½ cup of rosé to deglaze the pan. Bring to a boil and then add 1 ½ cups of cream.
- Add the chicken back into the cream and let cook on a low simmer for 10 minutes.
- Add in some vegetables; I like a mixture of peas and asparagus. Cook for 5 minutes more. Stir in some chopped basil, parsley and mint before serving.
Strawberry Salad with Rosé Vinaigrette
Did you know that an incredible vinaigrette can be made using rosé? This recipe uses strawberries, rosé and red wine vinegar to build a sweet yet acidic flavour profile.
- 8 large strawberries
- 6 tablespoons rosé
- 4 tablespoons red wine vinegar
- 8 tablespoons olive oil
- 3 tablespoons sugar
- Pinch of salt
- In a blender, mix strawberries, sugar, red wine vinegar, and rosé until smooth.
- Pour mixture into a large mixing bowl, and slowly add olive oil while whisking until well-incorporated.
- Pour over the salad of your choice.
Remember, sipping on rosé is only one way to enjoy your glass of pink. We have on our rose coloured glasses and we cook with it too. Which of the above recipes are you going to try?!