My wonderful husband presented a champagne tasting as a surprise for me this week…Champagne Dautel-Cadot Grande Tradition Brut NV and Dautel-Cadot Champagne Cuvee Prestige Brut NV.
I love it when I walk in the kitchen and find this sitting on the island which means we are about to commence to tastin’…
My favorite was the Champagne Dautel-Cadot Grande Tradition Brut NV. Consists of 100% pinot noir grapes. $25 range. We tasted notes of lemon meringue and green apple. Bright without being too acidic. Fresh and crisp. After my first sip I exclaimed: “I love this!”
The Dautel-Cadot Champagne Cuvee Prestige Brut NV was also delightful. 50% chardonnay and 50% pinot noir grapes. $28 range. We tasted orange blossom and meyer lemon flavors in this champagne. Lots of fun bubbles dancing in the flute!
Eggplant is in season! This is my husband’s favorite appetizer, much like a Baba Ganoush with some fun taste twists that enhance the flavor of the eggplant:
Note: I puree the ingredients in my blender. A food processor may also be used.
1 cup pureed eggplant (cut eggplant in half and roast in oven, scoop out eggplant pulp with spoon and discard eggplant shell. For one cup pureed eggplant you will need 2 eggplants)
1/8 teaspoon salt
1 red bell pepper, cored, roasted and peeled, pureed (place cored pepper under the oven broiler and blacken all sides of the pepper. Place pepper in a paper bag, close the bag and allow the pepper to cool. Remove the pepper from the bag and scrape off the peel with a sharp knife.
1 tablespoon butter
2.25 ounces pine nuts
1 tablespoon fresh oregano
12 fresh basil leaves, torn into small pieces
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 ½ teaspoons medium peri-peri sauce
1 tablespoon tomato paste
3 ounces goat‘s milk cheese (little log)
Firehook Mediterranean Baked Crackers – sea salt variety (or serve with your favorite flatbread cracker)
- Melt butter in small sauté pan. Add pine nuts and sauté over medium-low heat, stirring constantly (monitor carefully because pine nuts will burn quickly) until pine nuts just begin to brown. Remove from heat and set aside.
- Place the eggplant puree, red pepper puree, oregano, basil leaves, balsamic vinegar, olive oil, peri-peri sauce, tomato paste in a blender or food processor . Blend until all ingredients are combined and the mixture has a relatively smooth consistency. If the mixture is too thick to blend a little more olive oil can be added.
- Place half of the eggplant mixture in a small serving dish. Crumble the goat cheese over the eggplant mixture. Top the goat cheese with the other half of the eggplant mixture. Top the eggplant mixture with the pine nuts.
- Serve with crisp flatbread crackers.
Love these irresistable chocolaty happiness in a biscuit Tim Tams! Dark mint is my favorite.
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