DAVE MATTHEWS BAND WINE RECIPES

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DAVE MATTHEWS RECIPE | ALLRECIPES



Dave Matthews Recipe | Allrecipes image

This drink originated in Fredericton, New Brunswick, Canada. There are several different variations. I added the lime juice myself for the extra zing. Very fruity to cover the taste of alcohol. The primary flavours are coconut and pineapple. Garnish with a cherry, some orange peel, or a lime wedge.

Provided by looloo2

Categories     Drink Recipes    Cocktail Recipes    Rum Drinks Recipes

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 cocktail

Number Of Ingredients 5

1 fluid ounce coconut-flavored rum
1 fluid ounce amaretto liqueur
¼ fluid ounce fresh lime juice
¾ fluid ounce pineapple juice
½ fluid ounce cranberry juice

Steps:

  • Pour the rum, amaretto, lime juice, pineapple juice, and cranberry juice into a tall glass with ice; stir.

Nutrition Facts : Calories 209.3 calories, CarbohydrateContent 24.8 g, CholesterolContent 17.1 mg, FatContent 2.4 g, FiberContent 0.2 g, ProteinContent 1.4 g, SaturatedFatContent 1.5 g, SodiumContent 19.8 mg, SugarContent 17.1 g

SEAFOOD STEW WITH FENNEL AND SUN-DRIED TOMATOES PAIRED ...



Seafood Stew with Fennel and Sun-Dried Tomatoes Paired ... image

As summer winds down, we hope that you make the most of the season before it ends — and Dave Matthews’ eco-friendly Dreaming Tree wines are the perfect sip to savor these last few weeks! Made in America and available nationwide, The Dreaming Tree wines are an approachable, affordable, high-quality wine portfolio created by world-renowned musician Dave Matthews and seasoned Sonoma County winemaker Sean McKenzie.  To further revel in the final days of summer, pair The Dreaming Tree Crush, named after the popular DMB hit, with Dave Matthews’ Band head chef Fiona Bohane’s recipe for seafood stew with fennel and sun-dried tomatoes for a season finale that won’t disappoint. Whether you serve with some DMB tunes at a Labor Day fête or enjoy amongst close friends and family while taking in a coastal view, chef Fiona’s Seafood Stew recipe, paired with a bottle of eco-friendly Dreaming Tree, is a great way to appreciate the last of the summer!

Number Of Ingredients 20

1 small yellow or white onion, chopped
6 cloves garlic, minced
1 teaspoon salt
1/4 cup extra-virgin olive oil
1 head fennel, thinly sliced
1 large pinch of crushed red pepper
1 bay leaf
4 sprigs thyme
2 large tomatoes, rough chopped
1 cup white wine
1 cup clam juice/seafood stock
salt, to taste
pepper, to taste
20 littleneck or cherrystone clams, soaked in cool water and scrubbed
2 pound mussels, soaked in cool water, debearded
1 pound shrimp, such as wild american, peeled and deveined
1 pound scallops, such as bay or sea
1 bunch basil, leaves chopped
1/2 cup sun-dried tomato puree
crusty bread, lightly toasted, for serving

Steps:

  • In a large pot (with a tightly fitted lid) over medium heat, sauté onions, garlic with salt and olive oil, about 3 minutes, until softened and fragrant. Add fennel and crushed red pepper, and sauté for 1-2 minutes. Add bay leaf, thyme, tomatoes, white wine, clam juice, and salt and pepper. Increase heat to medium-high and bring to a boil. Reduce by 1/3.
  • Add clams, stir, and cover for 1 minute (longer for larger clams). Add mussels, stir, cover, and cook for 1 minute. Add shrimp, stir, cover, and cook for about 3-4 minutes. Add scallops, stir, cover, and cook for about 2 minutes (maybe longer), until shrimp and scallops are opaque and most of the mussels and clams are opened (discard those that do not open). Turn off heat. Add basil and parsley. Stir the sun-dried tomato purée into the broth.
  • Serve with lightly toasted crusty bread.

Nutrition Facts : ServingSize 1 serving, Calories 664 calories, SugarContent 9 g, FatContent 22 g, CarbohydrateContent 36 g, CholesterolContent 257 mg, FiberContent 5 g, ProteinContent 72 g, SaturatedFatContent 4 g, SodiumContent 2305 mg

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DAVE MATTHEWS RECIPE - DRINKSMIXER.COM
Dave Matthews recipe. rating. 9.8. 114 votes Tweet. Scan me to take me with you . serve in. alcohol. 17%. options. A popular recipe, particularly on the east coast of Canada. Apparently originated in Fredericton, New-Brunswick. 1 oz amaretto almond liqueur 1 oz Captain Morgan® Parrot Bay ...
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