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...
View Article2004 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...
View Article2004 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...
View Article2005 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...
View Article2004 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...
View Article2004 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...
View Article2002 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...
View Article2004 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...
View ArticleDominique 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....
View ArticlePierre 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...
View ArticlePumpkin 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...
View ArticleBurnt 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,...
View ArticleBoysenberry 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...
View ArticleDouble 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...
View ArticleHomemade 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...
View ArticleChocolate 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...
View ArticleFresh 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...
View ArticleSalted 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...
View ArticleSeasonal 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...
View ArticleDark 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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