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2003 Silverado Vineyards Late Harvest Semillon

The Late Harvest Semillon from Silverado Vineyards  is truly an indulgence!  It is thick and rich and sweet with flavors of apricot and honeycomb.  Botrytis was allowed to develop naturally on these...

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2004 Espirit de Henri

This is a wonderful, unique Muscat wine from my friends at Cave du Verger des Papes in Chateauneuf du Pape.It has a sweet, refreshing taste that is elegant and fresh with the flavors of mango and...

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2004 Vielle Julienne

This impressive wine from winemaker Jean Paul Daumen is from 100 year old Grenache grapes that grow in Chateauneuf du Pape.  It is full-bodied with flavors of cassis, cherries and raspberries.  The...

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2005 El Molino Napa Valley Chardonnay

Once again, I discovered this wine through the folks at Bacchus and Venus wine shop in Sausalito.  I don’t drink a lot of chardonnay, but I really like this one.  It has notes of citrus and tropical...

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2004 Rosenblum Rock Pile Road Zinfandel

My husband and I first tried Rosenblum’s Rockpile Road a few years ago. We immediately loved its rich taste.  It had hints of vanilla, cherry and black pepper with a bit of spiciness. This wine is...

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2004 Duckhorn Paraduxx

This wine is one of my favorites.  It is a blend of Zinfandel, Cabernet and Merlot.  It has flavors of ripe fruit, vanilla and spices with a long finish.  It sells for about $45 per bottle at Bacchus...

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2002 Eric Ross Old Vine Zinfandel Port

I am a big fan of dessert wines, and I love this port-style wine.  This was another recommendation from my friend, Marcy, at Bacchus and Venus wine shop.  It sells for $32 for a 375ml bottle.  This...

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2004 Saint Prefert Reserve Auguste Favier

This luscious Chateauneuf du Pape wine is made from about 80% old vine Grenache grapes, blended with Cinsault and Syrah.  The winemaker, Isabel Ferrando, believes in organic viticulture and...

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Dominique Bouchet

One of my favorite restaurants in Paris is Restaurant Dominique Bouchet, which also happens to be the name of the chef/owner.  On a visit to Paris last summer, I met my friend Carol there for dinner....

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Pierre Gagnaire

One of my favorite special-occasion restaurants in Paris is Pierre Gagnaire. This is also the name of the chef/owner. This restaurant specializes in small dishes. Not small courses, but small dishes of...

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Pumpkin Flan

Note:  This delightful Pumpkin Flan has a nice rustic consistency and a wonderful Autumn flavor.  It will keep in the refrigerator (covered) for several days. Ingredients For the caramel: 3/4 cup sugar...

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Burnt Sugar Caramelized Banana Chocolate Chunk Ice Cream

Growing up in the South, we had homemade ice cream almost every Sunday afternoon in the summertime.  Our ice cream had a very simple base of cream, whole milk and sugar.   We did not use eggs in it,...

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Boysenberry Cobbler

Baking a cobbler is a perfect way to showcase seasonal fruits.  I found sweet, juicy boysenberries at the market this morning and could hardly wait to get home to use them.  Although I chose...

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Double Chocolate Ice Cream with Salted Toasted Pecans

With autumn at our door, I’m trying to savor one last moment of summer with this double chocolate ice cream with salted toasted pecans.   In this dish, I used my favorite Askinosie chocolate – made in...

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Homemade Cardamom Ice Cream Affogato

There is just something about the flavor of cardamom that makes a super pairing with espresso.  This ice cream is very simple to make.  It is made in the same style in which we made ice cream when I...

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Chocolate Amaretto Truffles

I adore truffles, and they are so easy to make!  If I am flavoring them with a liqueur, herb or spice, I use semi-sweet (around 62%) chocolate so that the flavor of the liqueur, herb or spice comes...

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Fresh Coconut Buttermilk Meyer Lemon Custard

Fresh coconut is always a treat, but you can use frozen or packaged unsweetened coconut instead.  This very simple recipe came about when my husband bought a coconut so that he could drink the coconut...

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Salted Caramel Ice Cream with Dark Chocolate and Toasted Almonds

Growing up in the South, we had homemade ice cream often in the summertime.  Our ice cream had a very simple base of cream,  milk and sugar.   We did not use eggs in it, and we did not cook it.  We...

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Seasonal Mini Frittatas

These mini frittatas use the season’s last corn, along with roasted peppers and onions.  Of course, you can use your own combination of ingredients.  Sauteed mushrooms, herbs, potatoes, roasted...

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Dark Chocolate Tarts

These individually-sized tarts are dense and rich. They really showcase the chocolate so use the best chocolate you can find. My chocolate of choice is Askinosie’s 70% chocolate from beans sourced in...

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