Angove's
Bear Crossing
Chardonnay
Grown on gently undulating red sandy soils and in the Riverland of South Australia, Bear Crossing chardonnay and Cabernet-Shiraz are wines that will tempt your palate. The Chardonnay is a brilliant straw gold hue with ripe peach, melon and tropical fruit characteristics. Its creamy malo traits give it a good mouth feel on a background of restrained oak vanilla and cashews. The cabernet-shiraz is fresh, medium-bodied with textured tannins and hints of American oak with lots of ripe luscious fruit. A truly "Australian" blended wine which is crafted to highlight the aromas of blackberries, plums and dark cherry fruit characters. Enjoy Bear Crossing for the affordable price of $7.99, all month at Little Rooster Liquors!

This month we will be launching our web site. In addition to featured wines, beers & liquors, you will find recipes, special events and more. We welcome your input. If there is some feature you would like to see on the site please contact me at lilroosterliquor@aol.com.

Fri. 6/7 4:30-7:30 pm - Wine of the Month! - Bear Crossing, Chardonnay & Cabernet-Shiraz
Fri. 6/14 4:30-7:30 pm - Four Vines, Naked Chardonnay, Wyndham Estate, Bin 555 Shiraz
Fri. 6/21 4:30-7:30 pm - Carpene Malvolti Prosecco, Bogoni "La Ponsara" Soave, Borgiano Sangiovese
Fri. 6/28 4:30-7:30 pm - Fazi-Battaglia, Verdicchio Classico, E. Guigal, Cote-du-Rhone

The secret to the crisp coating in this recipe? Crushed potato chips.

1 3/4 cups Chardonnay or other dry white wine
1/3 cup chopped shallots
1 cup whipping cream
1 1/2 pounds crabmeat, drained (about 4 cups)
2 1/2 cups finely crushed potato chips
1 1/4 cups fresh breadcrumbs made from French bread
1 7.25-ounce jar roasted red peppers, drained, coarsely chopped
1/2 cup thinly sliced green onions
2 large eggs
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon mayonnaise
1/4 cup (about) vegetable oil

Boil wine and shallots in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.

Mix crabmeat, 1/2 cup crushed potato chips, breadcrumbs and next 7 ingredients in large bowl until well blended. Using 1/4 cupful crab mixture for each cake, form mixture into sixteen 2 1/2-inch-diameter cakes. (Can be prepared 6 hours ahead. Cover sauce and crab cakes separately and refrigerate. Rewarm sauce over medium-low heat, stirring occasionally, before serving.) Place remaining potato chips in shallow dish. Press each cake into chips, turning to coat evenly.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side. Transfer crab cakes to paper-towel-lined plate to drain.
Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.