Palermo Pot Roast & Peppers with Polenta

Specially created for pairing with the Fleur Bleu 2006 Seven Petals Blend

Ingredients:

1 package refrigerated fully-cooked boneless beef pot roast

1 Tbsp olive oil

2 cups frozen mixed red, yellow and green bell peppers with onions, defrosted

2 cups prepared chunky-style pasta sauce with garlic

1/2 cup red wine or beef broth

1/4 cup thinly sliced fresh basil leaves

1 cup quick-cooking polenta

3/4 cup shredded Italian cheese blend

salt and pepper, to taste

1/4 cup shredded Italian cheese blend

Directions:

Remove pot roast from package; cut pot roast into smaller chunks.

Heat oil in large nonstick skillet over medium-high heat until hot. Add pepper mixture; cook and stir 2 minutes. Stir in pasta sauce and wine; bring to a boil. Reduce heat to medium-low. Add beef; cover and simmer 10 minutes or until beef is heated through; stirring occasionally. Stir in basil.

Meanwhile, prepare polenta according to package directions. Remove from heat and whisk in 3/4 cup cheese. Season with salt and pepper, as desired.

Serve beef and sauce with polenta. Sprinkle with 1/4 cup cheese.

Makes 4 servings.

Recipe and Photo Courtesy of Texas Beef Council

Almond Shortbread Cookies (Mantecaditos)

Specially created for pairing with the Fleur Bleu 2009 Golden Princess

Ingredients:

2 1/4 cups flour

1/4 teaspoon McCormick Nutmeg, Ground

3/4 cup (1 1/2 sticks) butter, softened

1/4 cup vegetable shortening

1/2 cup sugar

1 1/2 teaspoons McCormick Pure Almond Extract

1/2 teaspoon McCormick Pure Vanilla Extract

5 maraschino cherries, each cut into 8 pieces

Directions:

Preheat oven to 350 degrees F. Mix flour and nutmeg in medium bowl. Set aside.

Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkly with additional flour.

Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie.

Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Makes 3 1/3 dozen or 20 (2 cookie) servings.

Recipe and Photo Courtesy of McCormick & Company, Inc.