Type of Cuisine: October 2009 Archives

Halloween Treats

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Trick or Treat? Well, treats of course! Whether you have kids or your a kid at heart, we have some fun recipes for you! So, set aside that store bought candy and get ready to taste some really wicked treats! Just click below to get your spook-tacular Halloween underway!

Chocolate Candy Corn Truffles
"Dark chocolate and bitter orange offset the sweetness of candy corn in these fun but fancy truffles."

Double-Chocolate Caramel Apples
"Indulge in the ultimate chocoholic experience by dipping the caramel apples in both semisweet and bittersweet chocolate."

Pumpkin Patch Cakes
"Petite pumpkin-shaped cakes. Dust with confectioners' sugar, finish them with colorful frostings, or pipe on smiling or scary jack-o'-lantern faces."

Caramel-Dipped Apples
"Delicious caramel apples...decorate with toffee bits, mini M&Ms, candy sprinkles, etc."

What's your favorite treat to make for Halloween?

fish_wine_country.jpgSubmitted by Viansa Winery & Vineyards

Viansa's 2007 Chardonnay offers flavors of Apple, honeydew melon and toasty oak with a crisp clean finish. This wine was 50% barrel fermented and 50% stainless steel tank fermented. A deliciously fresh wine that pairs nicely with a cheese and fruit platter, grilled fish or light pasta dishes.  Drink now through 2010. Visit Viansa.com/lifestyle for recipes like "Pepper and Prosciutto Frittata".

Red Wine Braised Lamb Shank

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submitted by VirginiaWine.org

pall.jpgby Melissa Close, Executive Chef of Palladio Restaurant

Executive Chef Melissa Close has directed Palladio's kitchen since the fall of 2000, continually working to bring authentic Italian Cuisine to Central Virginia. Raised in Alabama, Melissa has been in the restaurant business since she was 16 years old and is a distinguished graduate from the New England Culinary Institute, Alumna of the Year in 2005. She has focused on Italian cuisine since working for award-winning chef Frank Stitt at Bottega Restaurant & Cafe located in Birmingham, Alabama in the early 90's. Her quest to refine her fluency in Italian cuisine led her to San Francisco's Rose Pistola Restaurant.

mel-2.jpgAfter taking a hiatus to work for one of her early culinary mentors and fellow Charlottesville chef, Craig Hartman, at The Cliff House at Pikes Peak in Manitou Springs, Colorado, she was drawn back to Italian cuisine when asked to take the Executive Chef's position at Palladio Restaurant. She has brought both national and international recognition for Palladio Restaurant through her constant striving to create menus with the freshest ingredients found locally and internationally. During the restaurant's annual closing in January, Melissa and her staff travel across the Atlantic to stage in some of Italy's finest establishments to expand their knowledge of Italian cuisine. Melissa and her staff's commitment for excellence has won her induction in the Chaine des Rotisseurs, and three invitations to create dinners at the world-renowned James Beard House in New York City, a great honor bestowed upon select chefs in the country.

Butter is Forever

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By Deirdre Bourdet

Most ingredients go in and out of style, depending on the latest health craze or foodie fad. This doesn't of course affect their deliciousness, or deter the converted from continuing to use the items in our own cooking once they have fallen out of fashion with the rest of America.

So I'm sure I wasn't the only one whose heart soared when Julie & Julia hit the silver screen this year, trumpeting the timeless and unparalleled glory of butter to audiences near and far. Sweet vindication! I almost cheered at the scene where Julie sets a pound of butter in front of Julia's portrait in the Smithsonian.

Mexican Souffle & Guacamole

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recipeAvalon.jpg
Submitted by Avalon B&B

This breakfast recipe is one of our most popular!  It is as easy to prepare as it is delicious.  We serve it with homemade guacamole, pico de gallo and homemade baked tortilla chips. Enjoy!

Mexican Souffle

Ingredients
  • 7 oz can of Ortega green chilies (whole or chopped)
  • 1 ½ cup Jack cheese, grated
  • 1 ½ cup Cheddar cheese, grated
  • 12 eggs
  • 1 cup milk
  • 1 tsp salt
  • 1 tsp garlic powder (or 1 small clove of fresh garlic)
  • 1 tsp cilantro, fresh or dried
  • 1 tsp oregano, fresh or dried or ground
  • 1 tsp cumin powder
  • ½ tsp ground pepper


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