Thanksgiving gives us the opportunity to use earthy, rich, spicy flavors in our food and cocktails. Think smokey, honey, cherry, bourbon and a twist of winter citrus in front of a roaring fire. First, the appetizer… Spicy Sausage Stuffed Mushrooms With Aged Gouda Cheese Sauce Makes 10 appetizer servings (2 stuffed mushroom caps per serving)…
appetizer
Enjoy Special Club Champagne With Chili-Lime Crab Salad
One of my favorite Spring recipes by Sue Zemanick, Food and Wine Magazine (with a few little twists that I enjoy with this salad). I chill appetizer bowls and appetizer forks in the freezer for serving this salad. Chile-Lime Crab Salad With Tomato And Avacado 4 servings 5 tablespoons fresh lime juice 2 1/2 tablespoons vegetable oil…
Champagne + Truffles = Amazing Evening With Friends
This winter has been extraordinarily cold in Southwest Virginia so a warm fire in a cozy kitchen surrounded by good friends, truffles and champagne was especially welcoming. We toasted the evening with… NV André Clouet Champagne 1911 Only 1911 bottles of this Champagne are made each year. Each bottle is numbered by hand. My bottle number…
My Favorite Recipe For Baba Ganoush
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…
A Toast To Summer…Fresh Green Pea With Radish And Lemon Zest Toast + CAVA
. Fresh Green Pea With Radish And Lemon Zest Toast Bakery fresh baguette slices toasted. Cook fresh green peas until almost mushy. Add butter, sea salt and a dash of fresh cream. Mash peas. Top baguette slices with mashed peas. Top peas with mandoline thin slices of radish, lemon zest and freshly ground black pepper. Serve…
Roasted Red Pepper And Artichoke Tapenade Toast Rounds
I was recently asked to try some Wisconsin Cheese recipes and write a review on the results. The first recipe that caught my eye was a Tapenade recipe that I knew would be perfect for one-bite hors d’oeuvres. The original Recipe for the Roasted Red Pepper and Artichoke Tapenade can be found on the Eat Wisconsin Cheese…
