Lights

I received this product for an honest review, the lights are easy to use and hang up. You can either use battery or plug it in to an outlet. The lights have 8 different settings of fading, flashing, alternating lights and a wide variety. YoU can find them on Amazon at https://www.amazon.com/dp/B0162TGK6K/ref=olp_product_details?_encoding=UTF8&me= 1.5*1.5m 96LED,With series connection function,no more than 3 can cascade together. 8 different modes: combination,in waves,sequential,slogs lo, chasing/flash,slow fade,twinkle/flash,and steady on. Widely used for market Engineering lighting, architectural decoration, also good to use to decorate trees along streets, parks, rivers, urban night lighting, attractions landscaping, gardening, community night crystal decoration, hotels, shopping malls, night entertainment all over the environment decoration. Low power consumption, Energy conservation and Environment protection. Lamp beads all done in waterproof individually, but not the controller , So if you want to use them in outdoor, please make sure that the controller is away from the wet.

Coyote Moon... wine in a can

Coyote Moon Vineyards, located in the Thousand Islands region in Clayton, New York is embracing creating an experience with your wine. Now five of your favorite wines—Fire Boat Red, Fire Boat White, River Run Rose, Twisted Sister, and Moscato—are available in aluminum cans. We know that wine is a special part of your life—it’s been there for you while you celebrated your successes, made memories with great friends, and gave you something to talk about during those awkward get-togethers. We are so proud that we have created a product that—let’s face it—is one of your best friends. Being in the winemaking business, we get the joy of spending quality time with your wine before it goes home with you. We talk to the vines as they grow in the vineyards, we listen to the grapes whine as we press them, and keep a close watch on the wine fermenting in the tanks. What we learned may shock you! It’s against tradition but we feel that it is our responsibility to inform you of this revelation. Your wine’s glass bottle, cork, corkscrew, wine glasses, wine stopper, aerator and whatever other junk you have on your wine shelf are imprisoning your wine in your house. That may seem like the normal place for your wine. It’s where we’ve enjoyed our wine for generations. However, the spirits of the grapes in your wine were created in the beautiful rolling vineyards, and after harvest they are free to explore our beautiful world. Don’t keep your wine locked in your house. It’s time to break free of tradition. Let your wine take you on an adventure! Just ask yourself, how many times have you left your beloved wine behind because it was just too troublesome to bring your wine and all that baggage with you? You convinced yourself that it would be fine to settle for cracking open a can of beer, didn’t you? It’s ok, we’ve been there too. Sometimes it’s out of your control—there are many venues that ban glass containers. We all know that bare feet and glass just don’t mix, so you had no way to bring your wine with you! Coyote Moon Vineyards has worked tirelessly to ensure that you are able to enjoy great wine victoriously on the top of a mountain, lazily with your toes buried in sand on the beach, and easily while rocking out to your favorite band at an outdoor concert. By packaging your favorite wines in cans, it can break free, allowing your wine to go with you on an adventure! We live, work and play in one of the most beautiful regions of New York State (if not the world) and we can’t spend our time indoors when there is so much of the world outside your windows to explore. Grab a can of your favorite wine and see where you wine takes you. Share your adventures with us on social media #youcandrinkit #winecantakeyouthere

La Crescent

"We like to think that finding this wine is fate, opening the bottle is your choice, falling in love with her is out of our hands. This Northern Climate charmer will surprise you with hints of sweetness before she whisks you off your feet with luscious body, strong citrus notes and complete finish. Be prepared, she is looking for a serious relationship."

The aromatic structure of the grape is delightful with accents of lilacs and roses- apricot is most noticeable in the filed. Tangerine, Lime, and other citrus are common flavors in the finished wine, some even taste tropical fruits like pineapple and even herbal notes. It is very aromatic and often has the sweet notes makes it a wine that is easy for people to drink. Ours is a semi-sweet, semi-dry variety which pairs with lighter dishes and fruit inspired desserts.
La Crescent wine is similar of Vignoles and Riesling, and now onto our cocktail and food pairings.



Cocktail- Cool as a cucumber mojito

Appetizer- Mini Apricot Brie Bites


prep time- 10 minutes
cook time- 10 minutes
total time-  20 minutes

Ingredients:

1 can apricots-halved
20 mini toast or (5 pieces of bread toasted and cut in 1/4's)
1 package of brie, cut in 20 small pieces
20 leaves baby arugula
1 jar apricot jelly


Directions:

1. Preheat oven to 350 degrees

2. Drain the apricots and cut each in half again. You should end up with 20 pieces of      
     apricots. If there aren't enough in the can, just cut smaller pieces til you can get 20.

3. Assemble each appetizer by spreading apricot jelly on each toast, topping with brie, then 
     arugula, then a piece of apricot. Hold together with toothpick. Place on parchment paper 
     lined baking sheet.

4. Bake for 7-10 minutes or until the cheese begins to melt

5. Serve hot or cold.

6. Enjoy!

Entree- Salmon & Cherry tomato skewers with Rosemary

prep time- 30 minutes
cook time-  5-7 minutes
total time- less than 40 minutes

Ingredients:

1/4 cup extra virgin olive oil (extra on side to brush skewers with)
3 tablespoons fresh lemon juice
2 teaspoons dijon mustard
2 teaspoons finely chopped rosemary
Kosher salt
Pepper
16 Cherry Tomatoes
1 1/2 lb salmon cut into 1 1/2 inch cubes
4 long metal skewers or wooden skewers soaked in water for 1 hour

Directions:

1. In a small bowl, whisk the 1/4 cup extra virgin olive oil with lemon juice, mustard, and    
    rosemary. Season with salt and pepper to your liking.

2. Heat a grill pan. Thread the salmon and cherry tomatoes onto the skewers. Brush with 
    extra virgin olive oil and sprinkle with salt and pepper.

3. Heat over moderately high heat; turning once, until salmon is cooked thoroughly, about 6 
    minutes. Transfer the skewers to a platter and drizzle with vinaigrette. 

4. Serve right away, passing additional vinaigrette at table as needed!

Dessert: Orange and Lime Cake with glaze

Ingredients:

For Cake:

1 3/4 cup all purpose flour                                  3/4 cup brown sugar
1 1/2 teaspoon baking powder                           2 eggs    
1 1/4 teaspoon salt                                             1/2 cup (4oz) vanilla yogurt
8 tablespoons (4 oz) unsalted butter                  3 teaspoons orange juice
2 teaspoons lime juice                                        1 tablespoon orange zest (about 1 orange)
2 teaspoons lime zest (about 1 lime)                  1 teaspoon vanilla
1/2 cup milk

For Glaze:

2 tablespoons orange juice, strained
1 tablespoon lime juice, strained
1 cup confectioners sugar (powdered sugar)

Instructions:

For Cake:

1. Preheat oven to 350 degrees

2. Coat a loaf pan with cooking spray (you can use 8x4 pan or different size you will need to 
    adjust cooking time)

3. In a bowl, whisk together flour, baking powder, and salt and set aside.  
    In a separate bowl or bowl of a mixer, beat butter until fluffy. Add brown sugar and    
    combine well. Beat in eggs one at time; continue to beat for 2-3 minutes. Add yogurt, 
    juices, zest and vanilla and mix well. Make sure to scrape down sides of mixer every so   
    often. Starting and ending with flour, alternate adding flour and milk.

4. Mix well but don't overbeat-mix until just combined.

5. Pour batter into prepared loaf pan, put loaf pan on baking sheet and place in oven.

6. Bake at 350 degrees for 25 minutes, turn pan 180 degrees and continue to bake    
    approximately 20 more minutes. Check for doneness with a cake tester or a toothpick.  

7. If needed, tent with aluminum foil to prevent over-browning. 

8. If adding glaze (see recipe below) poke holes with a skewer in top of cake while still in 
    pan and warm.

9. Pour glaze a little at a time over cake. Use a pastry brush to spread out evenly. Let glaze 
    soak in before pouring more on cake. 

10. Remove cake carefully from pan. If you'd like, pour any remaining glaze over cake.

For Glaze:

1. Combine all ingredients well

2. Adjust juice and or powdered sugar for desired consistency.

Moscato

 Moscato is made from the Muscat grape, which is a grape that in addition to making Moscato is also eaten regularly as a table grape, and used for making raisins. Its ability to be enjoyed in its true fruit form, is due to the grape’s high level of sugar. It’s this sugar that gives Moscato its sweetness and boost in popularity. Moscato is now the fastest growing wine on the American market, growing at a rate of 25% a year for teh last three years, and its definitely not stopping.

Moscato is said to be the grape in which all grapes descended. The legacy of this wine will leave you entranced in mystery, contemplating ideas and bringing you back to your roots. Where the fertility of the land and the lust for life collides. Coyote Moon brings you Moscato,..

This light-bodies, semi-sweet and semi-sparkling wine gives fun flavors of green grapes, citrus and ripe peaches. Pairs well with summer salads, citrus grilled chicken dishes, artisan cheese, light airy desserts and celebrations.





Cocktail

Moscato and Pineapple Juice

Ingredients

24 ounces pineapple juice, chilled
1 bottle Coyote Moon Moscato, chilled


Directions

Pour the pineapple juice into 12 champagne flutes.
Top of with chilled Moscato and serve immediately.

Appetizer

INGREDIENTS:

SALAD INGREDIENTS:

• 6 cups fresh baby spinach
• 1 pint strawberries, hulled and sliced
• 1-2 avocados, peeled, pitted and diced
• 4 ounces crumbled blue cheese 
• half a small red onion, thinly sliced
• white balsamic vinaigrette (recipe below)

WHITE BALSAMIC VINAIGRETTE INGREDIENTS:

• 1/2 cup extra virgin olive oil
• 1/4 cup white balsamic vinegar
• 3-4 tablespoons honey
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly-cracked black pepper

DIRECTIONS:

TO MAKE THE SALAD:

Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined.

Entree

INGREDIENTS

4 Filets of Tilapia

1/2 pound of small shrimp, deveined and deshelled, tail on is ok!

3 tablespoons Lemon Pepper Seasoning

1/3 cup Butter

1/4 cup Lemon Juice

1. Preheat oven to 350 degrees.

2. In a casserole dish, lay out the filets of Tilapia. Spread the Shrimp over and around the filets        

    throughout the casserole dish. Evenly sprinkle the lemon pepper seasoning over the fish and  

    shrimp,

3. Add the lemon juice to the casserole dish and finish off adding the butter throughout the dish to

    melt down.

4. Bake the tilapia and shrimp until the fish turns a white color, the temperature will need to be over

    165 degrees. The shrimp will become a pink color and will simmer in the lemon butter sauce.  

    Cook time is usually about 25-30 minutes, depending on your oven. 

5. Serve and enjoy with side items of your choice...

Dessert

Strawberry Cheesecake

Ingredients

• 1 1/2 C. crushed graham crackers
• 1/2 tsp. cinnamon
• 2 Tbs. sugar
• 5 Tbs. butter, melted
• 4 8 oz. pkg. cream cheese, softened
• 5 large eggs
• 3/4 C. granulated sugar
• 1 Tbs. flour
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1/4 C. whipping cream
• 3 C. fresh or frozen strawberries
• 1 Tbs. lemon juice
• 1/4 C. sugar (omit if using sweetened, frozen berries)
• 1 Tbs. cornstarch 
• 2-3 drops red food coloring
• 1 C. fresh or individually frozen berries, cleaned and hulled (use whole or if preferred, cut into smaller pieces)

Directions

Preheat Oven to 425 degrees F.
Fill a large pan filled with ½ water in oven

To make topping:
In a glass bowl, cut the strawberries in quarters and sprinkle with sugar. Mix well and refrigerate for at least 3 hours.
(If you are using sweetened frozen berries add 1 tbs cornstarch and 2-3 drops red food coloring to the mix)

Make crust:
Mix graham cracker crumbs, cinnamon and margarine until
Press crumbs into the bottom of the pan and line with parchment paper.
Freeze crust until solid

Mix cream cheese, sugar, sour cream, salt and vanilla with an electric mixer and blend until creamy, scraping the sides. Whisk eggs and add to cream cheese mixture. Mix until well blended.

Pour the cheesecake mix into the crust and carefully place into the water bath. Bake for 12 minutes, then turn down oven to 350 degrees F and bake until the top of the cake turns golden. Then, let cheesecake cool on a rack.

Pour topping on cheesecake and serve!

Twisted Sister

      Twisted Sister is a wine that is between semi-dry and semi-sweet. The residual sugar is 5.4% and has a good acidity of 7.098 g/L making it perfect for Sangria.
The cool sweetness of Twisted Sister plays off the spiciness of Spanish, Tex-Mex and Thai dishes. You can serve it with a chorizo based dish, roasted chipotle salsa, stuffed jalapenos any spicy dishes will work. It also can be with a sweet dish when served chilled, a berry cobbler or even as a drink, our own Sangria recipe.

Sangria should be made the day before so the flavors can integrate. The best thing is Twisted Sister is a wine you can enjoy on its own, it is the key base ingredient and you want to let it shine. Sangria is the Spanish term for a mix of fruit and wine that became popular in Europe.

Warning! Warning! Warning! Once you uncork this bottle there's no going back. Wildly popular, this sangria is a party favorite. A whirlwind of drunken blueberries and wild raspberries will transform even the calmest, quietest night into a night you'll never forget... Or you maybe you will. Are you ready to get twisted?

Ingredients:

1 bottle Twisted Sister                           Fresh Blueberries
12 oz pomegranate juice                        Fresh Blackberries
12 oz ginger ale (optional)                     Fresh Raspberries
Ice                                                          1 Orange, sliced

Instructions:

Combine Twisted Sister, Pomegranate juice, and fruit into a pitcher and let it chill for at least two hours. Add ginger ale and ice before serving. Enjoy!

Cheese Plate Appetizer

Brie pairs well. Serve with crackers; crostini' and Granny Smith apples. Goat Cheese is a nice balance  of the fruitiness. Also pair with Aged Cheddar, Gouda and Asiago!

Hamburgers with our Twisted Sister Barbeque Sauce

Make your favorite hamburger recipe and serve with the Tiwsted Sister Barbeque Sauce.


Prep: 15 minutes
Cook:15 minutes

Ingredients:

1 egg                                                                1/2 teaspoon salt
1 teaspoon mustard (Dijon or regular)             1/2 teaspoon pepper
2 teaspoons Worcestershire sauce                    1 pound hamburger meat
1 clove garlic                              

Toppings:

1 onion thinly sliced for fried onions
1 package of goat cheese or blue cheese
1 jar Twisted Sister Barbeque sauce

Set up your burger patties, cook on grill or inside in frying pan, whichever you desire.. I topped my burger with homemade onion rings, blue cheese and goat cheese crumbles and a layer of Barbeque sauce. It was mouth watering delicious!


Dessert Berry Cobbler

Prep: 15 minutes
Cook: 30 minutes
Ready: 45 minutes

Ingredients:

1/2 cup sugar                                            2 tablespoons water
1 tablespoon cornstarch                            1 teaspoon lemon juice
4 cups blueberries and raspberries            1 cup bisquick mix
1/4 cup milk                                               1 tablespoon sugar
1 tablespoon butter/margarine


Directions:

1. Heat the oven to 425 degrees

2. In a 2 quart sauce pan, mix 1/2 cup sugar and cornstarch. Stir in raspberries, water and lemon juice.  Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Pour berry mixture into 8- or 9-inch (2 quart)  glass baking dish.

3.  In medium bowl, stir Bisquick mix, milk, 1 tablespoon sugar and melted butter just until blended and a dough forms. Drop dough by 6 spoonfuls onto hot berry mixture.

4. Bake about 15 minutes or until berry mixture is bubbly and topping is light brown.

5. Place baking dish on a wire cooling rack. Cool slightly. Serve warm. Enjoy!

Naked Chardonnay

Our unoaked Chardonnay is one of the most versatile food wines out there. It is considered dry by sweet wine standards but it has enough citrus fruit taste that makes it versatile with a variety of foods from appetizers to desserts. It pairs well with seafood including fish and shellfish, even sushi. Chicken, stir-fried or grilled it will also work with, even adding some into the recipes. Mexican food or other spicy food dishes, the heat of the food and the acidity is neutralized by the sweetness of the wine. For dessert, I paired it with a peach cobbler because it isn't too sweet but has the fruity notes, you could also substitute the peaches with berries. Here are three recipes:

 an appetizer of Grilled Marinated Shrimp; an entree of Creamy Mustard & Tarragon Chicken; finishing with an easy peach cobbler!

 Appetizer:
Grilled Marinated Shrimp 

Ingredients 

1 cup olive oil                      1 tablespoon tomato paste 
1/4 cup fresh parsley          2 teaspoons dried oregano 
1 lemon juiced                     1 teaspoon salt & pepper 

2 tablespoons hot sauce      2 lbs large shrimp deveined and peeled w tail attached 

3 cloves garlic                      Skewers 

Prep 30 minutes

Cook 10 minutes

Ready 2 hours 40 minutes

1. In a mixing bowl, mix together; olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, Salt & pepper. Separate a small amount for basting later while grilling. Pour remaining in large ziploc bag with shrimp. Let Marinade for 2 hours.

2. Preheat grill on medium heat; thread shrimp onto skewers, piercing the shrimp near the tail and again by the head

3. Lightly oil the grill grate. Cook shrimp for 5 minutes per each side or until opaque. Baste frequently with reserved marinade.


4. Serve skewers on plate. An alternative is over pasta for an entree!

Entree
Creamy Mustard & Tarragon Chicken

Ingredients
1/3 cup all purpose flour        Salt/pepper for taste
1 tablespoon olive oil              4 boneless skinless chicken breast
1 tablespoon butter                 1/4 cup finely chopped red onions
1 tablespoon Dijon mustard   1/2 cup low sodium chicken broth
1/2 cup Naked Chardonnay    1 teaspoon Dijon mustard
2 tablespoons sour cream        1 tablespoon fresh tarragon



Prep 10 minutes
Cook 20 minutes
Ready 30 minutes

1. Place the flour in a shallow dish and season lightly with salt and pepper. Eat olive oil and butter in a large skillet over medium heat. Season the chicken breast working it in the flour.

2. Cook the chicken in the hot oil and butter until golden brown-about 3 minutes. Flip the chicken and brown the other side for an additional 3 minutes. Remove the chicken from skillet, cover with foil.

3. Reduce heat to medium. Stir in the red onions into the oil and butter remains. Cook until softened, usually 2-3 minutes. Pour the chicken broth into the pan, using a wooden spoon, gently stir the food remains from the bottom of the pan. Pour Naked Chardonnay and bring back to a simmer. Cook the sauce until reduced by half about 3 minutes. Return chicken to pan along with the juices from settling. Simmer chicken in the sauce until it's cooked through or can temp over 165. Transfer chicken to a platter.

4. Whisk the mustard and sour cream into sauce and add fresh tarragon. Spoon sauce over the chicken to serve.

Dessert

Easy Peach Cobbler

1/2 cup unsalted butter               1 cup milk

1 cup all purpose flour               4 cups fresh peach slices

2 cups sugar                               1 teaspoon lemon juice

1 tablespoon baking powder      pinch of salt

ground cinnamon for flavor (if desired)

 

Prep 15 minutes  

 Cook 40-45 minutes 

 Ready 1 hour

1. Melt butter in a 13x9 baking dish

2. Combine flour, 1 cup sugar, baking powder & salt... Add milk, stir just until dry ingredients are moistened. Pour batter over butter (do not stir)

3. Bring remaining 1 cup sugar; peach slices and lemon juice to a boil over high heat; stirring constantly. Pour over batter (do not stir) Sprinkle with cinnamon (your taste)

4. Bake at 375 for 40-45 minutes or until golden brown. Server Cobbler warm or cool!

Dinner at the lounge

Coyote Moon has 3 locations, all which serve the wonderful award winning wines, tastings available daily, buy our array of merchandise, and some even have food. The mall location which is at Salmon Run Mall in Watertown, Ny is open during mall hours, stop by for a tasting in between shopping and have a cheese plate, our Razzle dazzle jalapeño jam with some cream cheese and crackers or our amazing Chardonnay peach salsa and tortilla chips. The vineyard location in Clayton, Ny open daily throughout the year, has tasting available, along with all of our wine merchandise from hydro flask, shirts, hoodies, hats, and a variety of wine accessories. The grapes are growing and you can take a tour, along seeing where the wines are held in barrels and produced in the next room from the tasting room. The lounge location, in the heart of Clayton, Ny, is right on the waterfront. We offer boat tours Thursday, Friday and Saturday, which can be booked online at www.coyotemoonvineyards.com/winecruise. They have a delicious menu for appetizers, salads, and gourmet sandwiches. While you stop in for lunch or dinner, have one of wine cocktails. Live music is played on the weekends and brings in quite a crowd! The owner himself, Phil Randazzo has an amazing voice and plays with his band several times a month. My husband and I stopped in for dinner on a Saturday night, we each had some wine cocktails with our dinner. From the Strawberry Kiss and Cool as a Cucumber to the Mobster, all our delicious, refreshing and we even share the recipe so you can make it at home! For dinner, I had the Frontenac Gris Reuben, the bread was perfectly toasted, the cheese and corned beef melts in your mouth! My husband had the Roasted Garlic Marquette Chicken Wrap, chicken grilled on point with bacon, lettuce, tomatoes, Caramelized onions and a garlic-Marquette aioli sauce, it was a mouth water wrap. All sandwiches served with kettle chips and a large pickle. Come stop in any of our locations to enjoy a tasting, stay for a glass of wine and go home with your own bottle!