Kiwi-Strawberry Spinach Salad serves 12
12 C torn fresh spinach
2 pints fresh strawberries, halved
4 kiwi fruit, peeled & cut in 1/4 inch slices
dressing:
Combine in blender:
1/3 C sugar
1/4 C canola oil
1/4 C raspberry vinegar
1/4 tsp paprika
1/4 tsp Wocestershire sauce
next: stir into above:
2 green onions, chopped
2 T toasted sesame seeds
1 T poppy seeds
Pour dressing over salad & toss to coat.
Gorgonzola Cocktail Tarts - makes 45
3 eggs
1 1/2 C 2% cottage cheese
1 C Bisquick
1/4 C melted butter
3 T sour cream
1/2 tsp chopped fresh rosemary
1/2 tsp salt & 1/2 tsp pepper
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1/2 C crumbled Gorgonzola (about 3 oz.)
walnuts or pine nuts for garnish (optional)
*Spray mini muffin pans with nonstick cooking spray
*Whisk eggs & next 7 ingredients to blend
*Stir in Gorgonzola
*Fill each cup with a generous tablespoon of batter
*Garnish with nut
*Bake @ 400 for 25 minutes, or until golden & puffed
*Cool in pans for 5 minutes
Can be prepared in advance. Cool completely & refrigerate. Reheat in oven at 350 for 10 minutes.
Enjoy with our Cabernet Franc or Petite Sirah
Schiacciata all'uva
-Flat bread with wine grapes
2 containers of Pillsbury French Bread
1 T sugar
1 T olive oil
3/4 lb. wine grapes
Leaves from 2 sprigs of rosemary
sugar for dusting
Blue or Gorgonzola cheese
Divide 1 container of bread dough in 1/2 across the center
Press both halves together to form (sort of) a square shape
roll dough to flatten on lightly floured surface
Oil a 9x13 pan
Transfer the dough to the pan
Sprinkle with 1/2 of the grapes & !/2 of the rosemary, & 1 T of the sugar
Lay 2nd batch of dough on top of the grape & herb covered dough.
Cover 2nd layer with remaining grapes & rosemary.
Drizzle with olive oil.
Cover pan with damp kitchen towel, let raise 30 minutes.
Bake at 375 for 30-35 minutes
Sprinkle with cheese last 2 minutes of cooking - until cheese melts
Cool on wire rack until warm
Remove from pan & dust with sugar
Bread can be stored, well wrapped, for up to 2 days & reheated or served at room temperature.
Table grapes can be used, but some of the flavor will be diminished. You can sometimes buy champagne grapes at Trader Joe's.
Antipasto Salad - serves 6
Dressing:
1/4 C olive oil
1/4 C balsamic vinegar
1 T Dijon mustard
1 tsp. dried basil
Salad:
6 oz bag chopped Romaine or Italian blend lettuce
2 medium tomatoes, cut in wedges
1/2 small red onion, thinly sliced
1/2 C sliced strips salami
1/2 C mozzarella, cut into small chunks
1/2 C ripe olives
1/4 C proscuitto, cut in chunks or strips
1/4 C sliced pepperoncini
Place the salad ingredients in a bowl.
Combine the dressing ingredients and drizzle over the salad.
Serve with crusty bread & Pescatore Zinfandel!
Eggplant Parmesan
1 medium sized eggplant, cut in 1/2" slices
1 ball of fresh mozzarella cheese
3 cups marinara sauce - homemade or purchased
1 cup Parmesan cheese
1/4 cup julienne fresh basil leaves
olive oil
Lay eggplant on brown paper (I use a grocery bag torn open) & sprinkle lightly with salt. Let rest for 1/2 an hour.
Rinse salt off & pat dry
Dip both sides of each eggplant slice in olive oil & place in a single layer (using foil on a baking sheet speeds clean up)
Bake @ 350 for 1/2 hour, or until eggplant is lightly brown, but not mushy.
Spread about 3/4 cup of marinara sauce on bottom of 9 x 9 pan
Place 4 eggplant slices on top of sauce, layer each with mozzarella, sauce, basil & Parmesan cheese
Continue until all eggplant slices are used.
Top last slice with remaining sauce & Parmesan cheese
Bake @ 350 for 1/2 an hour, or until bubbly.
Zinful Chocolate Cake
for the cake:
1 box of chocolate cake mix
1 small box of raspberry Jello
4 eggs, room temperature
1 cup of Zinfandel wine
1/2 C canola (or other vegetable oil) oil
for the glaze:
2 T room temperature butter
1/2 C Zinfandel wine
1 C powdered sugar
1/2 tsp vanilla extract
1/2 C chocolate chips
Preheat the oven to 325. Spray a bundt pan with no-stick baking spray with flour.
Mix all the cake ingredients on low speed for 30 seconds. Increase the speed to medium & beat for 1 minute, scraping the bowl occasionally.
Pour the mix into the bundt pan. Tap the pan on the counter to help release any air bubbles.
Bake for 40 minutes in center rack of the oven.
Cool for 10 minutes. Invert onto cooling rack. (May be necessary to loosen the sides of the pan with a knife)
Prepare the glaze:
Combine the zinfandel, sugar, & butter in a medium pan. Bring to a boil & remove from the heat.
Stir in the vanilla & chocolate chips. Stir until the chocolate chips have melted.
Drizzle over the cake, reserving some for individual slices.
Lamb & Zucchini Fusilli with Basil Butter
1/4 C butter 8oz. ground lamb
1/2 C chopped fresh basil 1 lb. zucchini grated (3 1/2 cups)
2 T olive oil 1/4 C dry white wine*
1 onion chopped 2T fresh lemon juice
3 large shallots, chopped 1 lb. fusilli - cooked
3/4 C Parmesan cheese
Melt butter over medium heat. Stir in basil & set aside.
Heat oil over medium heat. Add onions & shallots. Saute until soft (about 5 min.)
Add lamb & saute until cooked through, about 8 minutes.
Increase heat to medium-high. Add zucchini & saute until it is wilted (about 7 min.)
Add wine, reduce heat & simmer until reduced by half (about 5 min.)
Toss all with hot pasta. Season with salt & pepper. Sprinkle with Parmesan.
Serve with Syrah or Petite Sirah.
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