Sunday, July 25, 2010

Bailey's Irish Cream Cake

I first made this cake for the Grandparent's day celebration at St. Vincent de Paul High School (my kids went there). Everyone loved the cake! I hope you try it! If you have recipes you would like me to share, send them to my email address, I'd love to post your favorites! xo

1 pkg Chocolate Cake Mix, with pudding in the mix
3/4 C Oil
1/8 C Water
1/4 C Vodka
3/8 C Bailey's Irish Cream Liquer
4 Eggs

Combine cake mix, oil, water, vodka, liquer and eggs in a bowl. Beat until smooth. Pour into a Bundt pan sprayed with Pam. Bake at 350 degrees for 40-50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey's and powdered sugar to a thick consistency and drizzle over cake.

Friday, July 23, 2010

Arugula Pesto & Gorgonzola Bites

This appetizer is great with the West Wind Wines Sangiovese, but you can try it with your favorite red wine or beverage! The Arugula pesto is amazing on pasta or as a sandwich spread. Create something of your own with it! xo

1 – 6 ounce Bag Arugula or Rocket
1 T Olive Oil
1 T Lemon Juice & Zest
Salt & Pepper to taste
1a Chip
1/2 C Gorgonzola, Crumbled
1 Bag Salted Pita Chips
1 Small Bag Candied Pecans, Available at Trader Joe’s, Chopped (purchased), I chop them by hitting the bag with a rolling pin, it works well and doesn’t make a mess!
In the bowl of a food processor place arugula, olive oil, lemon juice & zest, salt & pepper. Process until it looks like pesto. Place in a bowl.
Place a dollop of the arugula pesto on a pita chip, top with Gorgonzola and sprinkle with candied spicy pecans, serve.
Makes 30.

Thursday, July 22, 2010

Rosemary Focaccia & Capricious Aged Goat Cheese

This interesting combination will excite your palate especially with your favorite Merlot, of course we paired it with West Wind Winery's version. xo


1 Rosemary Focaccia, sliced lengthwise
1 C Dark Chocolate, Shredded
2 C Capricious Aged Goat Cheese, Shredded
4 T Fresh Rosemary, Roughly Chopped
Heat oven to 450. Place halves of focaccia, cut side up on a parchment lined baking sheet. Shredding chocolate is a bit tricky, I like using a large chunk and place it in the microwave for 10 second intervals so it is soft but not liquid. Then hold with a paper towel and grate on a grater or in your food processor. Sprinkle each side with 3/4 C shredded chocolate, then top with 1cup aged goat cheese and sprinkle each with 2 T rosemary. Bake for 10-15 minutes or until cheese is light brown and bubbly. Cut into desired size pieces and serve.

Wednesday, July 21, 2010

Date Mint Bites

We paired this flavor explosion with West Wind Wines Grenache. A flavorful red wine, try it with your favorite red! xo

8 Dates, Pitted and Sliced into round 4 pieces
32 Mint Leaves
32 Frozen Blueberries
Placed sliced dates on a parchment lined baking sheet, poke mint leaf into center of date and top mint leaf with a partially defrosted blueberry. Refrigerate until ready to use. Makes 32.

Tuesday, July 20, 2010

Burgandy Lamb Tips with Avocado Appetizer

This is a hearty appetizer with great flavor. Enjoy with West Wind Winery Malbec!

½ lb Lamb Roast, Cut into bite size pieces
¼ C Red wine
½ C West Wind Malbec
1 T Montreal Steak Seasoning
1 Avocado, Cut into cubes
2 T Summer Savory, Chopped Finely
2 T Tarragon, Chopped Finely
Toothpicks
In a saucepan combine lamb, red wine, malbec, & Montreal Steak seasoning. Heat to simmer and cover, cook for 1 hour or until meat has absorbed the wine,looks a bit purple and is very tender. Mix summer savory and tarragon together. Assembly: pick up a cube of avocado with a toothpick, dip into the finely chopped herbs and then pick up a piece of lamb. Can be warm or cold, assemble just before serving.

Monday, July 19, 2010

Major Grey’s & Mascarpone Spread

This interesting appetizer was also part of the West Wind Flights & Bites Pairing. Each day I will post a recipe from the pairing. This was paired with the Muscat Canelli, a dry, fruity wine, it would also pair well with Champagne, Sauvignon Blanc or Chardonnay. This recipe contains Lychee Fruit, it is available now at Trader Joe's and can also be found canned. xo

8 oz Mascarpone Cheese

3 T Major Grey’s Chutney

4 Lychee Fruit, Peeled & Seeded

4 T Sweetened Coconut

1 t Lemon Juice

1 Box Water Crackers

Small Slices of Chili Mango ( available in the Mexican Market)

Combine mascarpone cheese, Major Grey’s Chutney, lychee fruit, coconut and lemon juice in the food processor and process until smooth. Spread on Water Cracker and top with a slice of chili Mango.



Sunday, July 18, 2010

Deb's Blood Orange Mignonette

I am back! I have been working lots and yesterday it was Flights & Bites for my dear friends John & Cynthia's West Wind Winery. This is a wine pairing I have done for them for the past 4 years. It is truly a labor of love! Pairing food with Cynthia's wines is a blast! The best part is that all the proceeds from the wines go to Gilead House, a home here in Novato for single Mothers and their children. So yesterday Drake's Bay Oyster Company donated some of their fabulous oysters to the event! Thank you Drake's Bay and the wonderful Ginny! I came up with this twist on a mignonette for Cynthia's Sauvignon Blanc. Yummmmmmmmmmmmmmmmm! We got rave reviews...let me know what you think! xo

1 C Seasoned Rice Wine Vinegar
1 T Blood Orange Juice, Fresh or Bottled
2 T Shallots, Finely Minced
2 T Cilantro, Finely Minced
Pinch of salt
Combine and refrigerate. When ready to serve on Drake’s Bay Oysters, spoon over oysters in the shell!
Add a little olive oil and this would be a great salad dressing!