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FOOD & WINE PAIRING: Chocolate Raspberry Blintzes and Zinfandel

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Submitted by: Chef Lucy Lewand of Camellia Inn

Recipe: Chocolate Raspberry Blintzes with Raspberry Sauce
Wine Pairing: Truett - Hurst Zinfandel Rose (aslo known as Salmon Run Rose)


recipe_CamelliaInn_ChocolateRaspberryBlintzes.jpgAt the Camellia Inn located in Healdsburg, chocolate is celebrated at every opportunity. We have Chocolate Covered Wednesdays when guests receive chocolate treats and chocolate inspired dishes for breakfast. We do chocolate dinners, collect chocolate recipes and observe national chocolate holidays. These chocolate raspberry blintzes are a breakfast favorite among guests. 

Food & Wine Pairing: Baked Brie with Pecans

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Recipe: Baked Brie with Pecans
Wine Pairing: Chatuea Julien 2009 Private Reserve Merlot

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Neither Here Nor Gruyère

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By Deirdre Bourdet

My obsession with fresh goat cheeses often keeps me from buying any other kind.  Chèvre is so delicious on its own, so versatile in cooking, so hardy when forgotten in the refrigerator--I forget that another cheese also boasts all of these characteristics--and looks and tastes entirely, refreshingly, different.

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.

A Cheese For All Seasons

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By Deirdre Bourdet


Shopping for cheese can test the endurance of even the most food-obsessed.  The typical modern cheese counter has so many delicious options from so many interesting places, with flavors and textures and shapes all over the map.  And yet, when it comes down to identifying the cheese that is always in my fridge  at home, the cheese I can eat straight out of the packaging and also serve gussied up with fresh herbs and truffle honey when company unexpectedly drops by, the choice is surprisingly easy.  Fresh chèvre is my go-to.

 

Gables Wine Country Inn Wine and Cheese Omelet

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This recipe serves 12, so its perfect for big brunches or family get-togethers

  • 1 large loaf day-old French bread, broken into small pieces
  • 6 tablespoons unsalted butter, melted
  • ¾ pound domestic Swiss cheese, shredded
  • 1 ½ cups diced baked ham
  • 16 eggs
  • 3 ¼ cups milk
  • ½ cup dry white wine
  • 1 tablespoon German mustard
  • 1/8 tsp. ground red pepper
  • 1 ½ cups sour cream
  • 4 large whole spring onions, minced
  • ¼ tsp. freshly ground pepper
  • 1 cup freshly grated Parmesan cheese

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