Type of Cuisine: February 2013 Archives

Chicken Crepes with Lemon Cream Sauce

| | Comments (0) | TrackBacks (0)
recipe_Goosecross_Chicken-Crepes-with-Lemon-Cream-Sauce.jpgRecipe: Chicken Crepes with Lemon Cream Sauce
Wine Pairing: Goosecross Chardonnay
Chef: Colleen Topper

One of the chef's favorite dinners to prepare year around! Make the crepes while the chicken is baking, then whip up the sauce. Crisp the crepes in the oven, spoon the sauce on top, and enjoy with Goosecross Chardonnay!


FOOD & WINE PAIRING: Truffle Eggs & Toast & Brut

| | Comments (0) | TrackBacks (0)
Submitted by: Community Cafe & Annex Wine Bar

recipe_CommunityCafe_TruffleEggsToast.jpgRecipe: Truffle Eggs & Toast

Wine Pairing: Kenwood Vineyards Yulupa Cuvee Brut

Ingredients:
  • 4 (1 1/2-inch slices) of English Muffin Bread (We use bread from Costeaux French Bakery in Healdsburg)
  • 8 egg yolks
  • 8 ounces Fontina cheese, sliced
  • Truffle salt, to taste
  • 1 to 2 tablespoons Truffle oil
  • Asparagus spears, sliced
  • Mushrooms, sliced

FOOD & WINE PAIRING: Shortbread Cookies & Champagne

| | Comments (0) | TrackBacks (0)
Recipe: Chocolate Dipped Shortbread Cookie Hearts
Wine Pairing: KORBEL Brut Rose

recipe_Korbel_chocolateDippedShortbreadCookie.jpgSubmitted by: KORBEL Champagne Cellars, Chef Robin Lehnoff

Categories

Archives