tag:blogger.com,1999:blog-49177822003429013702024-03-06T00:28:55.756-08:00Authentic Suburban Gourmet{Food ▪ Wine ▪ Entertaining}Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.comBlogger650125tag:blogger.com,1999:blog-4917782200342901370.post-90296924233183127112023-04-11T13:39:00.008-07:002023-04-11T13:46:48.105-07:00Dinner at Tiffany's<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKPyZOXXBIq7F7xl9awCUu7WgWCHmnLk1OQ2i68uF0maKA-CHcuB6XSuJ8kpZxCkNvpfdp-FLRCz_C8i00Ze7CR_I4yeCRrPohN_XNPpJFs59H-x5sNEbwUEQriH5NhFRGUxoSm5GF6sa4Q7RLS99QQAuIAtuFe7jg9c3MlCV_KoW55l4kqKkYLR7cQ/s3672/02E4F330-211C-4C71-9957-AFADE5E27C7F_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2754" data-original-width="3672" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKPyZOXXBIq7F7xl9awCUu7WgWCHmnLk1OQ2i68uF0maKA-CHcuB6XSuJ8kpZxCkNvpfdp-FLRCz_C8i00Ze7CR_I4yeCRrPohN_XNPpJFs59H-x5sNEbwUEQriH5NhFRGUxoSm5GF6sa4Q7RLS99QQAuIAtuFe7jg9c3MlCV_KoW55l4kqKkYLR7cQ/w400-h300/02E4F330-211C-4C71-9957-AFADE5E27C7F_1_201_a.heic" width="400" /></a></div><p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">There is something magical about a perfect dinner party. Ultimately the magic happens when a great group of people gather at your house for great food, wine, and conversation. Throwing a dinner party is my happy spot and brings me immense joy. It provides me the opportunity to share my passion for food, wine and entertaining with others and the happiness it brings to my friends is a wonderful feeling.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><br /></p><span><a name='more'></a></span><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnXB0r0bm1mc30aJqtKjWNz4VQ3VozSw359HJr-a9lu7ew6GxQdB018tAhzr4QbShCw90LOGCAKeUQG3L536lkrjaFy6_6BGRLtmpWTNlp8Wvccn72RuqyhfAxVs0AUj67pX4s-blIK8aBlOa0kpEzCv-WVSm5bI---fZdMruC9rBI7PIryetIunC7Jw/s3865/F89AE045-AC25-4510-AB92-CADF7D107B62_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3865" data-original-width="3021" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnXB0r0bm1mc30aJqtKjWNz4VQ3VozSw359HJr-a9lu7ew6GxQdB018tAhzr4QbShCw90LOGCAKeUQG3L536lkrjaFy6_6BGRLtmpWTNlp8Wvccn72RuqyhfAxVs0AUj67pX4s-blIK8aBlOa0kpEzCv-WVSm5bI---fZdMruC9rBI7PIryetIunC7Jw/w313-h400/F89AE045-AC25-4510-AB92-CADF7D107B62_1_201_a.heic" width="313" /></a></div><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><br /></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Several weeks ago, I threw a <a href="https://en.wikipedia.org/wiki/Breakfast_at_Tiffany%27s_(film)">“Dinner at Tiffany’s”</a> themed dinner party for long time friends. Thought it would be fun to expound on the iconic movie by continuing the classic blue theme for the dinner table along with 1960’s themed food on the menu. I even purchased small shiny tiaras for the ladies to wear. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmX8aGTIvsjZR8D3bMElkrPhY5px5HRnhlNuww14ItuIpX3GnOoDWIQnO1ohp8JHE3CQjnpLjW10DyLUfZRl0pa55Hx9-m0mr4IVCMEyjBkTv1BsAWAt8GBByGx7jpKG2uuvlY3f5AdogWQhTUo-BI-l6s8pCtyll82eluSBsyP3LCLzBBRlNsPamASw/s4032/F5540FC2-5D54-4A02-B197-228C45B25A8A_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmX8aGTIvsjZR8D3bMElkrPhY5px5HRnhlNuww14ItuIpX3GnOoDWIQnO1ohp8JHE3CQjnpLjW10DyLUfZRl0pa55Hx9-m0mr4IVCMEyjBkTv1BsAWAt8GBByGx7jpKG2uuvlY3f5AdogWQhTUo-BI-l6s8pCtyll82eluSBsyP3LCLzBBRlNsPamASw/w300-h400/F5540FC2-5D54-4A02-B197-228C45B25A8A_1_201_a.heic" width="300" /></a></div><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><br /></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Often, I get asked - how do you throw such perfect dinner parties? I am humbled by the question. It is an opportunity for me to get out “pent up creativity” that benefits my friends. I absolutely love making people happy through food, wine and entertaining. The key to great entertaining skills is planning, organization and creativity. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5gSP8WsNFKB_8BrZF874-bxhHMV9b5I4IrmaKbc2Vh3r4HkmWUk9YbgVb6CcgRStX2K5Xc0ZWlcSXQ56HtgR78WraGtjprcsCLP_NYstYaTevJpsQHxWYIBUx6D6noe-PYuAYj1tjJI_QmE8bDUNcb_WXqWFX3F3uQ05Gnicj2gkrehQAbEa9jmrbg/s4032/B6048B6A-0FFF-4183-BF8B-14269AB370E9_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5gSP8WsNFKB_8BrZF874-bxhHMV9b5I4IrmaKbc2Vh3r4HkmWUk9YbgVb6CcgRStX2K5Xc0ZWlcSXQ56HtgR78WraGtjprcsCLP_NYstYaTevJpsQHxWYIBUx6D6noe-PYuAYj1tjJI_QmE8bDUNcb_WXqWFX3F3uQ05Gnicj2gkrehQAbEa9jmrbg/w300-h400/B6048B6A-0FFF-4183-BF8B-14269AB370E9_1_201_a.heic" width="300" /></a></div><p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p><br /></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">To kick off the dinner planning details, first step is to select a date and guest list. To ensure everyone enjoys the evening, ask about any dietary restrictions or food aversions to aide in your menu planning. To add a special personalized touch, create and print individual menus to add at each place setting. With the “Dinner at Tiffany’s” theme, I found plates that were in that iconic light blue along with little blue boxes with white ribbon filled with chocolate to place on the plates. I kept with the blue and white theme with simple white roses for the flower arrangements and accented with silver chargers for that glittery touch. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-53KQzNrBLFOfUYKhxZljp70uNvW_zERXc7AFlDjFK07C45KdIOf6OSCF5c4WvQAWzR34Ngo_Pc2lDkxDxaIX-ACULymMvBhU3FTZugmpfFEte0lzqrrXI90ZFd4kRLD8vlGr7VvA4Hv2dIPX3n0bXq1MsKHJMQ4LnlUnqU24gWfwDgsAR6lWE_oeQ/s3542/720E87AE-D8E8-4FF1-A74F-7D6AA6E41E87_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3542" data-original-width="3021" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-53KQzNrBLFOfUYKhxZljp70uNvW_zERXc7AFlDjFK07C45KdIOf6OSCF5c4WvQAWzR34Ngo_Pc2lDkxDxaIX-ACULymMvBhU3FTZugmpfFEte0lzqrrXI90ZFd4kRLD8vlGr7VvA4Hv2dIPX3n0bXq1MsKHJMQ4LnlUnqU24gWfwDgsAR6lWE_oeQ/w341-h400/720E87AE-D8E8-4FF1-A74F-7D6AA6E41E87_1_201_a.heic" width="341" /></a></div><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mg-MXFFgTJ1Hg4QfdJj6DOUzU8BqLNCAOdsH0om9lE5pMiYmNzzoYlmJzFGI4RpTcc1Jwp-Q2TkTQLaq6RTihLRUzDPrylb-QcQ4twH_JFzgFbpeuxwo7Uksgooan8ADULEgflnz8-UHP1mZLnLeGnVuB8rxjRXglzyUgZOqZZr35Cu7l1-6EZt0uQ/s2818/9F19EFFD-9FEC-4928-8D0D-17A671555AC9_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2714" data-original-width="2818" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mg-MXFFgTJ1Hg4QfdJj6DOUzU8BqLNCAOdsH0om9lE5pMiYmNzzoYlmJzFGI4RpTcc1Jwp-Q2TkTQLaq6RTihLRUzDPrylb-QcQ4twH_JFzgFbpeuxwo7Uksgooan8ADULEgflnz8-UHP1mZLnLeGnVuB8rxjRXglzyUgZOqZZr35Cu7l1-6EZt0uQ/w400-h385/9F19EFFD-9FEC-4928-8D0D-17A671555AC9_1_201_a.heic" width="400" /></a></div><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><br /></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">My best advice is to create a party planning preparation list that includes your menu, a grocery shopping list and what needs to be done before the party starts (e.g. – clean house, light candles)<i>.</i> Planning and preparation are the key to a successful, relaxing, and fun dinner party. <b>Two days</b> prior to your party, go grocery shopping, set your table, determine your music playlist, print menus, and prepare any food items that can be made in advance. <b>A day before</b> the party, continue to prepare menu items, select, and chill wine, assemble floral arrangements, determine your outfit, and cross off completed items on your party planning list. <b>On the day</b> <b>of </b>your holiday dinner party, finalize any menu preparation, empty dishwasher, and trash, get yourself party ready 2 hours prior to dinner party. <b>An hour prior</b> to guests arriving, set the ambiance with lighting, open wine to let it breath, light candles on dinner table by using battery powered tea lights and light your favorite candles for that extra special touch. I am obsessed with <a href="https://charlesfarris.com/">Charles Ferris V candle </a>– British expedition that is scented with cloves, tobacco, and mint tea. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKFsto8-Bo09HJ8gbBq9AcLBoo6Cs7KJGrtRQTlcvVtAqiCChyNASdJvmuxpH6t0tAAX7Pm26PWn0qF-JxfgTJCvzHEcqt32KJYx-MROZGXmmiU4ZZoJfMSZ6kPdQFahIhG7Y5LenuVysuGJL-b0AQGUGFU2HFjEnUeRdsUgxq0crwWkuvXkB_iU89Q/s4032/5497506B-D035-4C0C-88B0-F703C321A599_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKFsto8-Bo09HJ8gbBq9AcLBoo6Cs7KJGrtRQTlcvVtAqiCChyNASdJvmuxpH6t0tAAX7Pm26PWn0qF-JxfgTJCvzHEcqt32KJYx-MROZGXmmiU4ZZoJfMSZ6kPdQFahIhG7Y5LenuVysuGJL-b0AQGUGFU2HFjEnUeRdsUgxq0crwWkuvXkB_iU89Q/w300-h400/5497506B-D035-4C0C-88B0-F703C321A599_1_201_a.heic" width="300" /></a></div><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><br /></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Now that everything is prepared, have a glass of wine, or take a moment for yourself, so you are relaxed when your guests arrive. Greet each guest when the doorbell rings and let them know how excited that they are here and look forward to a fun evening. A special touch is to serve a signature cocktail to your guests to kick off the evening. A tradition at my house, it to take a “kitchen selfie” with my guests, so I can memorialize the evening. Cherish each moment, keep the conversation light and fun, and don’t worry if something is not perfect – no one will know except you. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUIGsA4FW6wCjPerJERMaG1RV8fmEY6B_FAad00zaKfyFQ9_LhdxLKKUeZ4eY97p8Jmp8qX8L68ISZSnrHuWloJ1LkBhBgITL66ZsFMoEVHQW4Htmu8EUcPVAjwOQpKfAJWq42u8YjJQWVo4NcU-JkJNToEthhBxI9wCj3b72i2PXI2-F4N-Y6IsQXeQ/s4032/88D547D9-0C67-4D8B-846F-CCF845375842_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUIGsA4FW6wCjPerJERMaG1RV8fmEY6B_FAad00zaKfyFQ9_LhdxLKKUeZ4eY97p8Jmp8qX8L68ISZSnrHuWloJ1LkBhBgITL66ZsFMoEVHQW4Htmu8EUcPVAjwOQpKfAJWq42u8YjJQWVo4NcU-JkJNToEthhBxI9wCj3b72i2PXI2-F4N-Y6IsQXeQ/w300-h400/88D547D9-0C67-4D8B-846F-CCF845375842_1_201_a.heic" width="300" /></a></div><br /><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><br /></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"> <o:p></o:p></p>Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com0tag:blogger.com,1999:blog-4917782200342901370.post-58137440766751825442022-10-06T14:05:00.002-07:002022-10-30T13:00:28.869-07:00Tasting Guide | B Cellars<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheT1hFmVvaORN0MxETpxhXv3kMSvHugkMFsrFoXykdbyh6KCPvy2XQwq5alw0oW69Z1pB8C9UvH2z9TXGrvAe1nxXcKUTsKM3LwELbg3SUl3Lxa-fef6CWRnh3Cz12_IsLPH6_4dWiML5YiBkMe9C-aoB7KS6emdq_4REtvEDkV8Hi7dRdPx9UbMY_bg/s3413/FAD51582-98B3-4893-8D45-662E9FD46D3E_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3413" data-original-width="2709" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheT1hFmVvaORN0MxETpxhXv3kMSvHugkMFsrFoXykdbyh6KCPvy2XQwq5alw0oW69Z1pB8C9UvH2z9TXGrvAe1nxXcKUTsKM3LwELbg3SUl3Lxa-fef6CWRnh3Cz12_IsLPH6_4dWiML5YiBkMe9C-aoB7KS6emdq_4REtvEDkV8Hi7dRdPx9UbMY_bg/w318-h400/FAD51582-98B3-4893-8D45-662E9FD46D3E_1_201_a.jpeg" width="318" /></a></div><div class="separator" style="clear: both; text-align: left;">Hubby and I recently visited another wine country gem called <b><a href="https://www.bcellars.com">B Cellars</a></b> in Oakville. It is nestled within some of the world's most celebrated wineries including Silver Oak, Rudd and Colgin Cellars. as mentioned on their website, their vision is "Our vision embraces responsible use and protection of our natural environment through conservation and sustainable business practices. Central to B Cellars purpose is maintaining equilibrium between guest engagement through highly curated, highly personalized wine and food pairing experiences and the primary use of the winery as an agricultural facility. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><span></span><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gBlWkQOgYxNff7BTZ8Jc-mmS4xO84hghZfeQJZlAxkqNkP9siJ4SD3fWpL9QYw_n1sf4L2d73350aQM6k7Fi2i5DxAS8rCguXKYDFQDhkaL5KQzD9UPMlIKuw4dzan9OHvJbePpzFLtfwOvl4VzY5zrnyqnXhJ8M2uIwsi5FIK9oG0-T0aEmrX0Qhg/s3735/883EF108-5C0E-46F8-BCB2-EE1EC951E142_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2801" data-original-width="3735" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gBlWkQOgYxNff7BTZ8Jc-mmS4xO84hghZfeQJZlAxkqNkP9siJ4SD3fWpL9QYw_n1sf4L2d73350aQM6k7Fi2i5DxAS8rCguXKYDFQDhkaL5KQzD9UPMlIKuw4dzan9OHvJbePpzFLtfwOvl4VzY5zrnyqnXhJ8M2uIwsi5FIK9oG0-T0aEmrX0Qhg/w400-h300/883EF108-5C0E-46F8-BCB2-EE1EC951E142_1_201_a.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmxZ0tFYcSfGxNPHrPODdc0owGQRfcfzNvXXWYA9yj5koVDTVQABMK3Y3nclzgSNTxWdcHl77FzbO1StU6kbpv1VMo--oNqLDbSbAsEsMgNi2AagdE_SpJRUzoGCTjBZuHfMURE2ONMLonSdGakb4KzSaho5fPl3W_ll3tHGavGiFqG2CqDczP8O8uA/s4032/0E60B690-B309-4425-B71A-610EDD8E4C28_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmxZ0tFYcSfGxNPHrPODdc0owGQRfcfzNvXXWYA9yj5koVDTVQABMK3Y3nclzgSNTxWdcHl77FzbO1StU6kbpv1VMo--oNqLDbSbAsEsMgNi2AagdE_SpJRUzoGCTjBZuHfMURE2ONMLonSdGakb4KzSaho5fPl3W_ll3tHGavGiFqG2CqDczP8O8uA/w480-h640/0E60B690-B309-4425-B71A-610EDD8E4C28_1_201_a.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;">We entered this stunning property through a long driveway to arrive at the entrance to the tasing room and were greeted by one of the experience hosts - a highly impressive touch and a hint of what type of experience we would be in for.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmqgXJziKMzsPHqMZq14bdaWygpt39qf4HwecCnkkYNszcnWHcYlJX3LzMwX-qrQWsOD_ejXnkVxKg9GGSuLSfP29P6UJtaLV7f9GqvMLiZu5d5mQSOnEQvWDtOTuev3t_O81jrVgGtR0MU9ddHvpDmsk7t6-PyOmi2fmpoxwcfDfKgX9SIfALkd4Og/s4032/D72FC0ED-819B-4A9F-937C-AD3B0F83849E_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmqgXJziKMzsPHqMZq14bdaWygpt39qf4HwecCnkkYNszcnWHcYlJX3LzMwX-qrQWsOD_ejXnkVxKg9GGSuLSfP29P6UJtaLV7f9GqvMLiZu5d5mQSOnEQvWDtOTuev3t_O81jrVgGtR0MU9ddHvpDmsk7t6-PyOmi2fmpoxwcfDfKgX9SIfALkd4Og/w400-h300/D72FC0ED-819B-4A9F-937C-AD3B0F83849E_1_201_a.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">When we entered this beautiful room, we had a feast of the eyes. Our host Christopher greeted us with a glass of Blend 23 and a magnificent bite of culinary genius. It was a cucumber slice with whipped goat cheese, finely diced heirloom peach, cider syrup and a chiffonade of fresh basil. It was a perfect pairing to enjoy.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKlsHEHU2vhfpYnUIdga1i_YgjbCsjOokFjiIc2CHuN2WO2MWQFLOHzXJrp6QSc_TF1DtCzzTG5JI2PD6a_lvqzxiI2SZIu8QvXNAlF2k3bcUb_Sp4sVBSHb_GYCR8fz-OyfAJg2S5NoUOGzUK6Lv75JlzYfwxUDkA_9VpW622OrJMF-EuJPoD6yBPQ/s4032/1ADC1417-D3EF-4DE9-81A5-54C41EE23095_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKlsHEHU2vhfpYnUIdga1i_YgjbCsjOokFjiIc2CHuN2WO2MWQFLOHzXJrp6QSc_TF1DtCzzTG5JI2PD6a_lvqzxiI2SZIu8QvXNAlF2k3bcUb_Sp4sVBSHb_GYCR8fz-OyfAJg2S5NoUOGzUK6Lv75JlzYfwxUDkA_9VpW622OrJMF-EuJPoD6yBPQ/w480-h640/1ADC1417-D3EF-4DE9-81A5-54C41EE23095_1_201_a.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DWOGQcgvlTVwCV0pjqPiQsAexEJPLr-koIgcEJVogyZVWmXrpjyDlHi8H0OLi_0c-04HzMPTc26Bxcjdf0dEPa748KiMKy4sky7IW8C5hy8ROjFmoZL3R2QP72sGUu4I2QlP27iIfbII_wU3NBSbIwuz5EGIrce4V4lFHtrHYya7kWC7Ep0SprPfuw/s4032/84067AD7-F2CC-481B-8CA3-076361EBEB94_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DWOGQcgvlTVwCV0pjqPiQsAexEJPLr-koIgcEJVogyZVWmXrpjyDlHi8H0OLi_0c-04HzMPTc26Bxcjdf0dEPa748KiMKy4sky7IW8C5hy8ROjFmoZL3R2QP72sGUu4I2QlP27iIfbII_wU3NBSbIwuz5EGIrce4V4lFHtrHYya7kWC7Ep0SprPfuw/w480-h640/84067AD7-F2CC-481B-8CA3-076361EBEB94_1_201_a.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;">We took our glass of Blend 23 to tour the gardens and estate.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCY-Qvq36uOWIZxPLtl-IwZahdBnYxQhB5GfLq1o9a9F8JgUs8T8bGzG9AfHBfv-kY10BVTz1TbhD0FNyWKb5I-xn60Txfd1484Of_RDe59AV1rQ3VNGsgw2I6rR1p5enHtOuGNkW8GB7p1RTWHVK9mHMnEeKKExNfLps_kxhX4UyjAyj1kZFFFaN3KQ/s4032/B70EE78E-8B5B-4758-BB00-6262900A4A8B_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCY-Qvq36uOWIZxPLtl-IwZahdBnYxQhB5GfLq1o9a9F8JgUs8T8bGzG9AfHBfv-kY10BVTz1TbhD0FNyWKb5I-xn60Txfd1484Of_RDe59AV1rQ3VNGsgw2I6rR1p5enHtOuGNkW8GB7p1RTWHVK9mHMnEeKKExNfLps_kxhX4UyjAyj1kZFFFaN3KQ/w480-h640/B70EE78E-8B5B-4758-BB00-6262900A4A8B_1_201_a.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;">A wall covered by lush green ivy along with large wood doors was the entrance to the Wine Cave Grand Salon where the stunning caves housed the barrels and luxurious private tasting rooms. We will request Christopher on our next visit and reserve one of these stunning rooms.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2r3HNaZ0mMJwzM5nX0ecLJN9khB7c5GYLGerzojjVFZycBHYC-dxPq-cUqCKVW0onyfve2amCRNtvgdYkgkUl6rZSUiHKGqDde0cwVvSakaaBQWD0QIGw3SS38M_Oi0OLDoj6pq7gEmrqXOyBwGNtHRu456xle26_v-psJWZUW5wNXMfBiZAMotJiFA/s4032/4CCB4158-9C68-400C-8CB3-13E999BC3CC9_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2r3HNaZ0mMJwzM5nX0ecLJN9khB7c5GYLGerzojjVFZycBHYC-dxPq-cUqCKVW0onyfve2amCRNtvgdYkgkUl6rZSUiHKGqDde0cwVvSakaaBQWD0QIGw3SS38M_Oi0OLDoj6pq7gEmrqXOyBwGNtHRu456xle26_v-psJWZUW5wNXMfBiZAMotJiFA/w480-h640/4CCB4158-9C68-400C-8CB3-13E999BC3CC9_1_201_a.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-lHqeOrEpnQ_hCt2Ht8uAOiaC9TmvFLiRJd6mihGpNGpTAjFZKk5Zi2ainqdG_XkA8riWkCaMAf7YeQC2_xyzw6_BvbacNzXJNg0b23pmFFy_h6w6zKkb7PFGq2-Xov6RAiU2gt0Rh-c2OQFp_UA5qIGOzkr_u82TCyVnBdVxdqTz8ancWx_vYJGMw/s3553/BB620494-9208-496A-9C97-70377113706E_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2755" data-original-width="3553" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-lHqeOrEpnQ_hCt2Ht8uAOiaC9TmvFLiRJd6mihGpNGpTAjFZKk5Zi2ainqdG_XkA8riWkCaMAf7YeQC2_xyzw6_BvbacNzXJNg0b23pmFFy_h6w6zKkb7PFGq2-Xov6RAiU2gt0Rh-c2OQFp_UA5qIGOzkr_u82TCyVnBdVxdqTz8ancWx_vYJGMw/w400-h310/BB620494-9208-496A-9C97-70377113706E_1_201_a.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyOs18Pz7YQx8YeyUmND2fyzkzJIyCUJcILEZMskbipbuL0YnRdGhtDUfGNa7O1BNycF3JwDH1R2iz_N6t5Dp1gQPH-7ihokoHT4njGd2eFxFnApB3cAhcLzdH0Yoz2HpPuzRfDCnxTDlbdpo1msVZVzEJGwFicprlJ1SWcHy1X3abo4f-1CY6uwMEQ/s4032/5953EFD0-47B8-4B2C-BEA5-0D710FB0203B_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyOs18Pz7YQx8YeyUmND2fyzkzJIyCUJcILEZMskbipbuL0YnRdGhtDUfGNa7O1BNycF3JwDH1R2iz_N6t5Dp1gQPH-7ihokoHT4njGd2eFxFnApB3cAhcLzdH0Yoz2HpPuzRfDCnxTDlbdpo1msVZVzEJGwFicprlJ1SWcHy1X3abo4f-1CY6uwMEQ/w480-h640/5953EFD0-47B8-4B2C-BEA5-0D710FB0203B_1_201_a.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;">Christopher shared that the owners decided not to finish the end of th eaves but other have the natural stone stay exposed with dribble of water visible. Quite beautiful.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_wWHU7Q0FGKp839fWnXLZG35x7W3EH9A_pTOy99Qs8rtr51IE5C1jfolScJPVS7Ljs6UwQF49Ro2RCjhNMcfvXnXQb2DyJcSHE_2OKE766isj3zOitHPvRTx1bJ9V9m13aCDvyPxu4CUN3FRkKKxZo6sgJiaJenXq6LXsEKT5-PY4zePNLIbng1Yt1g/s4032/E2F35FD5-F949-4289-B1C5-E2ED159B4285_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_wWHU7Q0FGKp839fWnXLZG35x7W3EH9A_pTOy99Qs8rtr51IE5C1jfolScJPVS7Ljs6UwQF49Ro2RCjhNMcfvXnXQb2DyJcSHE_2OKE766isj3zOitHPvRTx1bJ9V9m13aCDvyPxu4CUN3FRkKKxZo6sgJiaJenXq6LXsEKT5-PY4zePNLIbng1Yt1g/w480-h640/E2F35FD5-F949-4289-B1C5-E2ED159B4285_1_201_a.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnDZ0WBbtbrOLNlcYtJYHVp0HmSA-RMx1lJBEgeWmL1HoEvmEqP9Jqoa8ybYeIDbgD1-CCb3o5kOz1UDXP0naU7VtHAmB8mA4uBv0pA398Tz_0y9J11HzXAtwl2I-cEnxMmnavL_6z7apNCtxOMBqbKTJX3L1dqdUOHMqLVoUfTqpfotT0jjl79cK4DA/s4032/9999B1F5-8928-4AE5-843E-6E6196675374_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnDZ0WBbtbrOLNlcYtJYHVp0HmSA-RMx1lJBEgeWmL1HoEvmEqP9Jqoa8ybYeIDbgD1-CCb3o5kOz1UDXP0naU7VtHAmB8mA4uBv0pA398Tz_0y9J11HzXAtwl2I-cEnxMmnavL_6z7apNCtxOMBqbKTJX3L1dqdUOHMqLVoUfTqpfotT0jjl79cK4DA/w480-h640/9999B1F5-8928-4AE5-843E-6E6196675374_1_201_a.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;">Several life size human sculptures are sprinkled among the winery grounds. These real life looking sculptures of fully dressed humans were created by the artist Seward Johnson. It adds a bit of whimsy and great photo opportunities for the guests and a conversation starter.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dNKZ8jgakSpcmpkHPcb_qlHn7JVrKfAPMmH5972yup6-HDNv73MEv2awgm142p3cpBZEJzk4t-1m0iwaXRdfmYHBgliMDGqmhyZ208DcMfypcpN3PavRDlWJWKuft4__p_HtcYlq0kWlT6rSFLa4pif8TpcfcKighBU5oZ0SyBQ7hPOKk4gBrHAuzw/s4032/1DCED70E-F383-42B9-A714-87DEC67B0D9B_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dNKZ8jgakSpcmpkHPcb_qlHn7JVrKfAPMmH5972yup6-HDNv73MEv2awgm142p3cpBZEJzk4t-1m0iwaXRdfmYHBgliMDGqmhyZ208DcMfypcpN3PavRDlWJWKuft4__p_HtcYlq0kWlT6rSFLa4pif8TpcfcKighBU5oZ0SyBQ7hPOKk4gBrHAuzw/w480-h640/1DCED70E-F383-42B9-A714-87DEC67B0D9B_1_201_a.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;">The legendary and pioneering grower of Beckstoffer Vineyards is proud of its long term partnership with b cellars. Beckstoffer has a portfolio of seven single vineyard heritage wines. We tasted three different Beckstoffer wines and purchased a bottle of the 2019 Cabernet Sauvignon Beckstoffer Georges III Vineyard. The aromatics are leaning toward the red fruits, plum, raspberries, and cherries, with oolong and white teas, green olives, and peppery spices. The tannins are fine-grained, dusty, and mouth-filling, and the mouth feel is generous, with a full glycerol response around your palate. The flavors are ripe red fruits, wet earth, espresso, orange rind and dusty tannins. We are saving this bottle in our cellar to our 25th wedding anniversary in 2023.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrqhtU5xg__NtaKMixa1qSI6wXaUXb4T08mKOKCGZLtbQ5v8-H6YPJKrTUrmohnU7X6makXdfiRW0q8f87GiwxFOyR9X5hjPdY6s1FfH5YZyfWTrJ4yldlbs2zysCzs9USLmIX981XdzOpm4fWGMT96m_39MRdAmeQOwkxZ1Kqe9atu8eCFjHaclRCg/s4032/CF89E6C5-4E33-4D77-9F42-1F6FBD0EBB92_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrqhtU5xg__NtaKMixa1qSI6wXaUXb4T08mKOKCGZLtbQ5v8-H6YPJKrTUrmohnU7X6makXdfiRW0q8f87GiwxFOyR9X5hjPdY6s1FfH5YZyfWTrJ4yldlbs2zysCzs9USLmIX981XdzOpm4fWGMT96m_39MRdAmeQOwkxZ1Kqe9atu8eCFjHaclRCg/w480-h640/CF89E6C5-4E33-4D77-9F42-1F6FBD0EBB92_1_201_a.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoNAvkGqZfEigD3Y7quCJLTfVX9vh63Xst_duIR7Pv-CsW6qX9UCgrSv9gVT9_R5Arx_EKBhhGem4myATjJgOJ5F0zq5dJEnN2SwJ_ppL9pQ8ip303w4vPLwcYDdFZKVfV9_tfPPLqs_MwuGCjDkNm2RDpOFveZFCgsHVbJG3aUUDJkY_uIm1UC4wVVA/s3560/16A01313-FABF-4B64-B258-088FE722E9C9_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3560" data-original-width="2670" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoNAvkGqZfEigD3Y7quCJLTfVX9vh63Xst_duIR7Pv-CsW6qX9UCgrSv9gVT9_R5Arx_EKBhhGem4myATjJgOJ5F0zq5dJEnN2SwJ_ppL9pQ8ip303w4vPLwcYDdFZKVfV9_tfPPLqs_MwuGCjDkNm2RDpOFveZFCgsHVbJG3aUUDJkY_uIm1UC4wVVA/w480-h640/16A01313-FABF-4B64-B258-088FE722E9C9_1_201_a.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">B cellars has a exemplary chef onsite who creates small bites of exquisite, complex yet approachable bites that pair beautifully with the wineries supreme wines. When the plate of bites arrived, I ate with my eyes first and had to simply immerse myself into the moment. </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gqd9b5nYALg-jpGNNoiCScC1a44ltI-mHXGm2JQzblqXj6p1KBHDSFWq7MRSaaPZmH3UfwMwh0i9NduhoEopHTaqQponzwso0Q_DXzI86YxgzBj0HBvfqwtq9ov_17KAgdpDnduPNLCx3ThJrQtUtQJuQd7uXM-3aVjZ_ky3pzPE4pmLeU0fy15DIA/s3711/28CBDD86-CFB3-4D7A-B8C3-C2E39EB6AA03_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2642" data-original-width="3711" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gqd9b5nYALg-jpGNNoiCScC1a44ltI-mHXGm2JQzblqXj6p1KBHDSFWq7MRSaaPZmH3UfwMwh0i9NduhoEopHTaqQponzwso0Q_DXzI86YxgzBj0HBvfqwtq9ov_17KAgdpDnduPNLCx3ThJrQtUtQJuQd7uXM-3aVjZ_ky3pzPE4pmLeU0fy15DIA/w400-h285/28CBDD86-CFB3-4D7A-B8C3-C2E39EB6AA03_1_201_a.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">The small bites from left to right:</div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Sushi Roll with Wasabi and Fresno Chili Puree (Paired with 2021 Rose)</li><li>Duck Confit in Phyllo Dough, Apple Butter, Apple Relish (Paired with 2019 Calesa Vineyard Pinot Noir)</li><li>Lamb Slider on a Handmade Potato Bun with Mascarpone, Pistachios, Pickled Onion (Paired with 2019 Frediani Vineyard Petite Sirah and 2019 Ehrlich Vineyard Cabernet Sauvignon)</li></ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdD_atqZVwvBaHlwbfvs6PsD1cL1gZpXc7vIlgYHJlyct6c1NK7KJeKEsw9tiMx04eKRzvZ7zcSiVP9Z4L4oTT2W3bnWTJ7m5dCt9AUvJbkXxCza3SP94jxhIpX0kIewIOrZUv1mDZ92gzJDtrbVqWrTKSCm0WbTpP4hBfssRmEtoEblhJ13Hg_8bIA/s4032/7140753C-1266-4463-ADE9-AA41936CD334_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdD_atqZVwvBaHlwbfvs6PsD1cL1gZpXc7vIlgYHJlyct6c1NK7KJeKEsw9tiMx04eKRzvZ7zcSiVP9Z4L4oTT2W3bnWTJ7m5dCt9AUvJbkXxCza3SP94jxhIpX0kIewIOrZUv1mDZ92gzJDtrbVqWrTKSCm0WbTpP4hBfssRmEtoEblhJ13Hg_8bIA/w480-h640/7140753C-1266-4463-ADE9-AA41936CD334_1_201_a.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46LGwf9OWXtpZ52zUb83X7dAmEBBGaeMKn9rk2vrto4VgekIk9lnipgHIFVrubNoRuYcaJ3CNHdW4vUPxbgXLyqy25Cb1CeEmCxIdioJRLDa1YGWXREYTO2yZWteNiFOCLsBxgeSB282Vjhf5RNdt4DDZvZIg-uA5fbXMGvygb-KNH8QcBs69Kyp9iA/s4032/65492420-A7CD-4DF8-AD2E-E5D16FBF2AE9_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46LGwf9OWXtpZ52zUb83X7dAmEBBGaeMKn9rk2vrto4VgekIk9lnipgHIFVrubNoRuYcaJ3CNHdW4vUPxbgXLyqy25Cb1CeEmCxIdioJRLDa1YGWXREYTO2yZWteNiFOCLsBxgeSB282Vjhf5RNdt4DDZvZIg-uA5fbXMGvygb-KNH8QcBs69Kyp9iA/w480-h640/65492420-A7CD-4DF8-AD2E-E5D16FBF2AE9_1_201_a.jpeg" width="480" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLlE-NoDOcGvi92hXK1OXYUigIos4FHbH-aQBf3AxBEFweR9-Iv9Xdq5GSqqm3A4rsb45N7-PFNC69qpxDLKWWKEOQMg8A19-uLMXOi0iN_XDrNgYBOtZtuS4O_gBWij6Upw4AzoJWp73RQrFzFNhEjzXBZe8fhzX7zncX7aSaafHwG8DrroYhQvpag/s4032/E785ACD0-5566-4C17-8AA6-0F58835A6B8E_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLlE-NoDOcGvi92hXK1OXYUigIos4FHbH-aQBf3AxBEFweR9-Iv9Xdq5GSqqm3A4rsb45N7-PFNC69qpxDLKWWKEOQMg8A19-uLMXOi0iN_XDrNgYBOtZtuS4O_gBWij6Upw4AzoJWp73RQrFzFNhEjzXBZe8fhzX7zncX7aSaafHwG8DrroYhQvpag/w480-h640/E785ACD0-5566-4C17-8AA6-0F58835A6B8E_1_201_a.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMbOyxGNEOxVlqrpSwqS2ew4UOsf5Y3Kv4xPyNsebcPN9GnqoxEzPVAzLtCLOXeIKxBWNCykNf453DUupvDRK6mTmI8tdoqFPHmnhj0ShkvZOSmJb1W3kOb-Cozyr8D4KHuavpgvzHg1BeJRIGu1DMQdStyUYOb-xleqTaW16l_o3Pp-Qap8fVZ9M1A/s4032/B912E424-E60E-4EB2-BCBF-981A4138C4E8_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMbOyxGNEOxVlqrpSwqS2ew4UOsf5Y3Kv4xPyNsebcPN9GnqoxEzPVAzLtCLOXeIKxBWNCykNf453DUupvDRK6mTmI8tdoqFPHmnhj0ShkvZOSmJb1W3kOb-Cozyr8D4KHuavpgvzHg1BeJRIGu1DMQdStyUYOb-xleqTaW16l_o3Pp-Qap8fVZ9M1A/w480-h640/B912E424-E60E-4EB2-BCBF-981A4138C4E8_1_201_a.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">I highly encourage you to make a reservation for "The Oakville Trek" - you will not be disappointed. The grounds are beautiful. The wines are divine. The hospitality is on point and will exceed your expectations. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwN8vyFlKJ0ymLedbeHGAxodCO-0SnDrva_ogCBIIHfKAgyTqZnTTIbRQdXKkk0g4HiStkJXzcQcUCRunGUsa7Sw_o9e3iXnXZff4oYEAwGsl9XX7CHCGTcJrTobCeDscl-8Jtmi1UxYmNIT7Ppyx6rVjgul1MYs947-kgYJOTyy3NdT6ypTEcYqtLg/s4032/CDF45DB4-F8BD-4576-A0DF-B93F4370D483_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwN8vyFlKJ0ymLedbeHGAxodCO-0SnDrva_ogCBIIHfKAgyTqZnTTIbRQdXKkk0g4HiStkJXzcQcUCRunGUsa7Sw_o9e3iXnXZff4oYEAwGsl9XX7CHCGTcJrTobCeDscl-8Jtmi1UxYmNIT7Ppyx6rVjgul1MYs947-kgYJOTyy3NdT6ypTEcYqtLg/w400-h300/CDF45DB4-F8BD-4576-A0DF-B93F4370D483_1_201_a.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_wWHU7Q0FGKp839fWnXLZG35x7W3EH9A_pTOy99Qs8rtr51IE5C1jfolScJPVS7Ljs6UwQF49Ro2RCjhNMcfvXnXQb2DyJcSHE_2OKE766isj3zOitHPvRTx1bJ9V9m13aCDvyPxu4CUN3FRkKKxZo6sgJiaJenXq6LXsEKT5-PY4zePNLIbng1Yt1g/s4032/E2F35FD5-F949-4289-B1C5-E2ED159B4285_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p>Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com0tag:blogger.com,1999:blog-4917782200342901370.post-81050734647522403892022-10-01T12:58:00.060-07:002022-10-01T13:15:50.083-07:00Tasting Guide | Sequioa Grove Winery<p></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfthYbfsp0UNv6iBWTuz-2_uUgoO325IL93cNbBEPd-Xcv7MNJFntjqMtwW0AE6Q8d4QItWX9Ln_FiGHwfOMHvY6wNec3Eh-FEZ-CQaGrposLB3j7ZVCRAAkZ4s9LpJQCLYK5vg3aqo7u8P8fWJtYpPIS4_nxwsLbgyD6LZPUszlJLVRAJamg1E6kpg/s4032/AD7955A5-105E-4C12-BDE8-2E8C2A2E0325_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfthYbfsp0UNv6iBWTuz-2_uUgoO325IL93cNbBEPd-Xcv7MNJFntjqMtwW0AE6Q8d4QItWX9Ln_FiGHwfOMHvY6wNec3Eh-FEZ-CQaGrposLB3j7ZVCRAAkZ4s9LpJQCLYK5vg3aqo7u8P8fWJtYpPIS4_nxwsLbgyD6LZPUszlJLVRAJamg1E6kpg/w480-h640/AD7955A5-105E-4C12-BDE8-2E8C2A2E0325_1_201_a.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;">A short drive from our house is the world-renowned wine growing region of Napa Valley that has over 400 award winning wineries that are yet to be discovered. Wineries are trending towards creating a wine experience and encouraging and/or requiring reservations. I believe the best things in life are the experiences we share, savor and discover to create lifelong memories. To take advantage of this world visited wine region, hubby and I have set a goal to visit a new winery per month. We are starting with the wineries that offer a curated food and wine experience. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU6mW_DJnm_WwHp8duvc4X6FBOXnoD7gIxXGH_2VGLN7rHCvzrHqyMf3fncf5KpeA_Zp-vnjfBXCRmaUXOpnj67zB0VDdgzfqKG3SBjxssVJXWwNHawrfUJAafhESLQhE25wwiKD_lPilipfEY_1buY1y1myOmWjw0TIrIls1-hZJkiSpMnrrMqWfdNA/s2403/40B0CDC1-1A9B-46EE-A948-5A265199C9E3_1_201_a.heic" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2403" data-original-width="1889" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU6mW_DJnm_WwHp8duvc4X6FBOXnoD7gIxXGH_2VGLN7rHCvzrHqyMf3fncf5KpeA_Zp-vnjfBXCRmaUXOpnj67zB0VDdgzfqKG3SBjxssVJXWwNHawrfUJAafhESLQhE25wwiKD_lPilipfEY_1buY1y1myOmWjw0TIrIls1-hZJkiSpMnrrMqWfdNA/w315-h400/40B0CDC1-1A9B-46EE-A948-5A265199C9E3_1_201_a.heic" width="315" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">We recently visited <b><a href="https://sequoiagrove.com/">Sequoia Grove Winery</a></b> that was recently named "Best Napa Valley Tasting Room" by Napa Valley Life Magazine. Set among monsterous and majestic redwood trees, as you enter the winery property a sense of calm envelops your entire body. In the heart of Rutherford, this 24 acre estate has a wonderful climate and terroir to grow the grapes that produce superior cabernets and Bordeaux varietals. In addition, Sequoia Grove has the proud distinction of being a Certified Napa Green Winery. The flagship cabernet is their Cambium which is a prize winning blend. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvExF5j10xcBtcssWMA8CmsPYjFZSKeulAihxZtgy1nTyxoN5D2MZudElRWMPn0-A_MJcByjokO3jSvOIZXFSQdGimHfdR332kgJdKULL8Dq1_7bw1jvUicQsIfTlrf2s08ZPYCQGHJk7q1ooAbZkpt6DWwKSWO_el_dFlSpljYZw1jNqeVKMJHskzg/s4032/6D06FBBD-B079-4DB0-9596-C986A5F02757_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvExF5j10xcBtcssWMA8CmsPYjFZSKeulAihxZtgy1nTyxoN5D2MZudElRWMPn0-A_MJcByjokO3jSvOIZXFSQdGimHfdR332kgJdKULL8Dq1_7bw1jvUicQsIfTlrf2s08ZPYCQGHJk7q1ooAbZkpt6DWwKSWO_el_dFlSpljYZw1jNqeVKMJHskzg/w480-h640/6D06FBBD-B079-4DB0-9596-C986A5F02757_1_201_a.jpeg" width="480" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"></div><p></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCbFK4fauC8zxWQKyBul86kO7kowQOg9eZmoshqv--0tdf7QOV-Biy7UWsyWnXsMAl5h3MsagoBpO0uK3B2mVoEKTG-e4rX-XYTAZBayHJrvK2p8q2LRGvAlC-dZJgz3PFF1Gl7Nr0z1cicee5zGIwTQzPr8U1s905qM3DGTAiUacQlY1GoHRHIvq1A/s4032/3FC4E1D3-96AC-4A2D-A87D-70081809C1CC_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCbFK4fauC8zxWQKyBul86kO7kowQOg9eZmoshqv--0tdf7QOV-Biy7UWsyWnXsMAl5h3MsagoBpO0uK3B2mVoEKTG-e4rX-XYTAZBayHJrvK2p8q2LRGvAlC-dZJgz3PFF1Gl7Nr0z1cicee5zGIwTQzPr8U1s905qM3DGTAiUacQlY1GoHRHIvq1A/w480-h640/3FC4E1D3-96AC-4A2D-A87D-70081809C1CC_1_201_a.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">We were escorted to the Cambium tasting room which was simply stunning. Our host was welcomed us with a glass of the 2020 Montana Dorada Vinyards Chardonnay. This was one damn delicious Chardonnay. Trust me! It was paired with the house made rabbit sausage with mustard and a cornichon slice. </div><p></p><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnjvnZrECMdaZpEESxJDPfHVS-kgEiBfxQQOWOKuGwB4enDO-JfP0N-S4rXOYfGIKuyQY2InhBklbJ3IB81xnGObhFtHOqP30kvU1KIjBcNL4TfxeuiLCfGQi2IA_8C4bmmdOKjkxeN9lyUDV7krPjEpCfBaFGo4N27e0El3DBdi1NA1FkQoLpqT4-Q/s3722/648A38F5-AD3B-4864-931A-54A605AE5F39_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3722" data-original-width="2996" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnjvnZrECMdaZpEESxJDPfHVS-kgEiBfxQQOWOKuGwB4enDO-JfP0N-S4rXOYfGIKuyQY2InhBklbJ3IB81xnGObhFtHOqP30kvU1KIjBcNL4TfxeuiLCfGQi2IA_8C4bmmdOKjkxeN9lyUDV7krPjEpCfBaFGo4N27e0El3DBdi1NA1FkQoLpqT4-Q/w339-h420/648A38F5-AD3B-4864-931A-54A605AE5F39_1_201_a.jpeg" width="339" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: left;">We did a sensory tasting with the pre-poured red wines to experience how the flavors of salty, sweet, </span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: left;">bitter and umami are distinctly different when you have different wines. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_HojVecVhu44tzA6MEA21eG5nN7Oo-8MOyx4BMg52eK6GZa0z9YecGy3gMuc9PWgEYwQQspVlnC8iF6AJZHT5GLOtVClBzRwKN2B7sC8LA3UmxxIbRWTwlV6Bq1857-F2s7jGGFBL0yKUy_gZ1zCkUajqvqNmbc8CfM1lR3-bgiI-FwseRow6x1yNw/s4030/9A6B245A-AAF7-4CF6-9E2E-D7AA768E4731_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_HojVecVhu44tzA6MEA21eG5nN7Oo-8MOyx4BMg52eK6GZa0z9YecGy3gMuc9PWgEYwQQspVlnC8iF6AJZHT5GLOtVClBzRwKN2B7sC8LA3UmxxIbRWTwlV6Bq1857-F2s7jGGFBL0yKUy_gZ1zCkUajqvqNmbc8CfM1lR3-bgiI-FwseRow6x1yNw/w400-h300/9A6B245A-AAF7-4CF6-9E2E-D7AA768E4731_1_201_a.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Next a colorful and flavorful plate of unique small bites were set up to pair with the various red wines. From left to right: </div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Duroc Pork Tenderloin with Smoked Potato Gnocchi, Black Garlic, Ricotta, Pickled Mushrooms, Brown Butter | Paired with 2014 Rutherford Ranch Reserve Cabernet Sauvignon</li><li>Grilled Stone Fruit Salad with Toasted Farro, Spiced Pecans, Creamy Balsamic Vinaigrette, Arugula | Paired with 2017 Christian Vineyard Cabernet Sauvignon</li><li>Potato Crusted Halibut with Primavera Sauce, Blistered Cherry Tomatoes, Basil Oil | Paired with 2017 Tonella Cabernet Franc</li><li>Tea Rubbed Duck Breast with Asian Plum Sauce, Duck Dumplings, Jade Rice | Paired with 2016 Cambium</li></ul></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMWkYkIICQB83x6Mv-VQeaMAv6gujwVyUr1u5BLAoZD9MZJNjaDuuzugD6EtDe-QtDuzuXIVlNfiCO8Lt14eTR1ItQaUS8o1fK8dfB8-OiWIPwIbk1BOEEnCIH5N6pqSpjO5excvabgbwgydPqoiNF0-cEWDpF21p2bo5Po1xYgB4oDH_NjeHf5aG9Q/s4032/9E6A3916-5AD1-4164-9056-DFC5D8278AF7.heic" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMWkYkIICQB83x6Mv-VQeaMAv6gujwVyUr1u5BLAoZD9MZJNjaDuuzugD6EtDe-QtDuzuXIVlNfiCO8Lt14eTR1ItQaUS8o1fK8dfB8-OiWIPwIbk1BOEEnCIH5N6pqSpjO5excvabgbwgydPqoiNF0-cEWDpF21p2bo5Po1xYgB4oDH_NjeHf5aG9Q/w480-h640/9E6A3916-5AD1-4164-9056-DFC5D8278AF7.heic" width="480" /><br /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc44u91ldD1T7ItBuXOzFk_HPpAoKK0Hh49SOXf4k-k15Iz4eX607QR5m6HDb90YTo088ARiiANINtbZ2uhaHxi3flhhcwI67HGNzCiDYdnci6BKTSgufRSWgdwr8QH029mFdf5qANuIxmMM63pK9_gGFDi_UbbDKF472k20DNu8g69r6ISlRfOapQ-g/s4032/0A8D8937-62EF-4904-A381-1F0C4BC882F0.heic" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc44u91ldD1T7ItBuXOzFk_HPpAoKK0Hh49SOXf4k-k15Iz4eX607QR5m6HDb90YTo088ARiiANINtbZ2uhaHxi3flhhcwI67HGNzCiDYdnci6BKTSgufRSWgdwr8QH029mFdf5qANuIxmMM63pK9_gGFDi_UbbDKF472k20DNu8g69r6ISlRfOapQ-g/w480-h640/0A8D8937-62EF-4904-A381-1F0C4BC882F0.heic" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbmb-JRfZjBjbCgX9rAFrGMYHsMqBUtMZTG1xjVdNJ8g_QiqRs0OFQhJ9_UKXosc-P6U4Dpi6HKEFW5p3j_m_m9mXfpwCVmq1fBx5eSivXxaKd05X89yagKILIdsZB_B0KHGVbeut8KWSRFM0ItewwgW6FD-kqZFaaNCAQMryHIC9846aoanhs1Pipg/s4032/928F6D25-CAF8-405C-8901-C3F8E114F59E_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbmb-JRfZjBjbCgX9rAFrGMYHsMqBUtMZTG1xjVdNJ8g_QiqRs0OFQhJ9_UKXosc-P6U4Dpi6HKEFW5p3j_m_m9mXfpwCVmq1fBx5eSivXxaKd05X89yagKILIdsZB_B0KHGVbeut8KWSRFM0ItewwgW6FD-kqZFaaNCAQMryHIC9846aoanhs1Pipg/w480-h640/928F6D25-CAF8-405C-8901-C3F8E114F59E_1_201_a.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;">After we finished our food and wine pairing, we were invited to visit the tasting vines in the rear of the winery. They had Chardonnay, Cabernet Sauvignon and Cabernet Franc, among others to taste and enjoy. It was an added special touch. I would highly recommend putting this on your list of fantastic wineries to visit - you will not be disappointed! Cheers!!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAeocv8nZg3oSvILKXYkWKFuJsA9tcT2eNm9_fHdjAVVqdXT_gyj-evuBequPAtBq2-24_LkpAJLGeYk7r6KTfGH6-WAtZLk99_8ACL4P7W6-7wsVvv4L3Oz5dF0ae23cOrKiYcz14Z0nqOEUrSsbflPrRr0xywAWPoS0CUBbYtBeeEo2KoU_uB4rJlA/s4032/2F961A49-FB73-4B52-8CC2-C45C28BE2BCD_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAeocv8nZg3oSvILKXYkWKFuJsA9tcT2eNm9_fHdjAVVqdXT_gyj-evuBequPAtBq2-24_LkpAJLGeYk7r6KTfGH6-WAtZLk99_8ACL4P7W6-7wsVvv4L3Oz5dF0ae23cOrKiYcz14Z0nqOEUrSsbflPrRr0xywAWPoS0CUBbYtBeeEo2KoU_uB4rJlA/w480-h640/2F961A49-FB73-4B52-8CC2-C45C28BE2BCD_1_201_a.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheKj_wNKTFt3zenhyX7V0IL9f0vWE_0zddFpbO6ymsdmJo3r2CfGPSKieXozmcpvbOu3zczHs2eO5NWR94TrOdkc0hsp7PtICYAUDYOgbcA5O_QQYdH6FLWQi-WNrgfEG4Ud92S53APstTVwl4HVwi2PqgN-5IsLKi25EAJwpyAPwFaot96DxrwUJiw/s4032/F4A297B1-5A24-4B4A-A09B-330D3341506F_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheKj_wNKTFt3zenhyX7V0IL9f0vWE_0zddFpbO6ymsdmJo3r2CfGPSKieXozmcpvbOu3zczHs2eO5NWR94TrOdkc0hsp7PtICYAUDYOgbcA5O_QQYdH6FLWQi-WNrgfEG4Ud92S53APstTVwl4HVwi2PqgN-5IsLKi25EAJwpyAPwFaot96DxrwUJiw/w480-h640/F4A297B1-5A24-4B4A-A09B-330D3341506F_1_201_a.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBi16UsYXdpeUpoFrFdnXR30Lzmm-I0DoIPY-S-p9xIMydp3Pa6ccOuqVOUORftOTsBQ1kGkrLjobmpfaXOvMAjHraPfzQcbqqXARTPckEWGL3GAsKTcaiq2NHl6n9T7wvrWmPTWSGR8lfO5P9kGRkf97vHYYloNqKXdG7PImmG-u8RMSKqTZITve5A/s4032/6DE8C34A-D5BF-4BF1-8823-478FDE4AB5F8_1_201_a.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBi16UsYXdpeUpoFrFdnXR30Lzmm-I0DoIPY-S-p9xIMydp3Pa6ccOuqVOUORftOTsBQ1kGkrLjobmpfaXOvMAjHraPfzQcbqqXARTPckEWGL3GAsKTcaiq2NHl6n9T7wvrWmPTWSGR8lfO5P9kGRkf97vHYYloNqKXdG7PImmG-u8RMSKqTZITve5A/w480-h640/6DE8C34A-D5BF-4BF1-8823-478FDE4AB5F8_1_201_a.jpeg" width="480" /></a></div><br /><br /></div><br /><div><br /></div><div><br /></div>Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com0tag:blogger.com,1999:blog-4917782200342901370.post-33189795675870701082022-02-21T15:05:00.001-08:002022-10-01T13:16:53.450-07:00Roasted Butternut Squash Crostini<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pUUmuYQrp9MTKi_Wxgc6b3WyO1M90HsEght1rpmcMxy-uw2vfHuT7iq3ttl8iEapcB4rMyYtzfTWMPa2CBE-ywB6MhDKmeJcWT3WwiiTG_MuHon_Q9Gx4CJZAXYhqpUUxUrkXprSiNP1/s1810/IMG_5225.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1810" data-original-width="1668" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pUUmuYQrp9MTKi_Wxgc6b3WyO1M90HsEght1rpmcMxy-uw2vfHuT7iq3ttl8iEapcB4rMyYtzfTWMPa2CBE-ywB6MhDKmeJcWT3WwiiTG_MuHon_Q9Gx4CJZAXYhqpUUxUrkXprSiNP1/w429-h464/IMG_5225.jpg" width="429" /></a></div><p>Winter is in full swing in the SF Bay Area with chilly temperatures, yet our encouraging rain fall in December has dried up. I am praying to the rain makers to let it pour soon. Butternut squash is one of those veggies that can be both sweet and savory. With my love of crostini, I thought I would make a fall/winter inspired crostini.</p><span><a name='more'></a></span><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DfAqcomSx7woABVMezGFwgnj_Vc-32Wdk_XTroXlYV3ju-BFlOblEcTPftHo_BVzey8Inl_MPnOK8nYDGsHBhzhOXuCWiRuWLeaHlgQNpsCqeClw9OYJqcOV77gRCjJgJR7EMrcW0fnU/s2048/IMG_5229.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DfAqcomSx7woABVMezGFwgnj_Vc-32Wdk_XTroXlYV3ju-BFlOblEcTPftHo_BVzey8Inl_MPnOK8nYDGsHBhzhOXuCWiRuWLeaHlgQNpsCqeClw9OYJqcOV77gRCjJgJR7EMrcW0fnU/w432-h576/IMG_5229.jpg" width="432" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Roasted Butternut Squash Crostini</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Makes 16 Crostini</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 c. Diced Butternut Squash</div><div class="separator" style="clear: both; text-align: left;">2 tbsp. Melted Butter</div><div class="separator" style="clear: both; text-align: left;">2 tbsp. Brown Sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. Salt</div><div class="separator" style="clear: both; text-align: left;">16 Baguette Slices</div><div class="separator" style="clear: both; text-align: left;">Olive Oil for brushing bread</div><div class="separator" style="clear: both; text-align: left;">1/3 c. Pomegranate seeds or Dried Cranberries</div><div class="separator" style="clear: both; text-align: left;">1/4 Cup Panko Bread Crumbs</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp. Garlic Powder</div><div class="separator" style="clear: both; text-align: left;">1 tsp. olive oil</div><div class="separator" style="clear: both; text-align: left;">16 Sage Leaves, cut thin</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350. In a medium baking dish combine the diced butternut squash, melted butter, brown sugar and salt. Mix together and bake for 30 minutes. Let cool for 10 minutes. Using a fork, smash the butternut to a slightly chunky mixture.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Brush each of the baguette slices with olive oil and sprinkle the top of each with a touch of salt. Place onto a baking sheet and toast until lightly brown. Bake for 8 to 10 minutes and turn over halfway during the cooking process. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">To make the panko crumble, in a small sauce pan add 1 tsp of olive oil, panko bread crumbs and garlic powder and toss together. Cook over medium heat for about 4 minutes until lightly brown. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">To assemble, spread about 1 tablespoon of butternut squash on each crostini, top with pomegranate or dried cranberries, sprinkle with panko mixture and then a touch of the thinly sliced sage.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXDgkWho7ilYsUfPK3hORQrIZOgGv3TFMo_wA7iD2GGPA_6raD3t84NbHDx3cki4OTyJbr3KknE8-D2CKBd_BgWwLT3g2XDwzMoaXja7FX2LFqYMfkIqsuY2DpkzveSeRB9V2IYl0PcpU/s2048/IMG_5228.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="567" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXDgkWho7ilYsUfPK3hORQrIZOgGv3TFMo_wA7iD2GGPA_6raD3t84NbHDx3cki4OTyJbr3KknE8-D2CKBd_BgWwLT3g2XDwzMoaXja7FX2LFqYMfkIqsuY2DpkzveSeRB9V2IYl0PcpU/w425-h567/IMG_5228.jpg" width="425" /></a></div><br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com0tag:blogger.com,1999:blog-4917782200342901370.post-91733661989165614682020-08-31T08:30:00.001-07:002022-10-01T13:17:12.756-07:00Warm Spicy Honey & Bacon Figs<div class="separator" style="clear: both; text-align: center;">
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These <b>Warm</b> <b>Spicy Honey & Bacon Figs</b> are a quick tasty appetizer that takes minutes to make and will WOW your guests. Enjoy with a glass of Sauvignon Blanc for a perfect pairing.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: left;"><br /></div>
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<b>Warm Spicy Honey & Bacon Figs</b></div>
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Makes 12 </div>
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5 Fresh Figs, Cut in half with stem</div>
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12 One inch pieces of Bacon (2 to 3 slices of bacon)</div>
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3 Tablespoon Honey</div>
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2 Tablespoon Red Wine Vinegar</div>
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1/4 teaspoon Red Chili Flakes</div>
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Salt for garnish</div>
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Cut bacon into 1 inch pieces, then cook over medium heat until crispy, about 5 to 8 minutes. Set aside on a paper towel.</div>
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Leave 2 tablespoons of the bacon fat in the pan and set aside the remaining. Add the honey, vinegar and red chili flakes. Cook for about 1 to 2 minutes until combined.</div>
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Place each fig cut side down and cook for about 3 to 4 minutes over medium heat. </div>
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Place each fig onto a pretty plate cooked side up. Add a slice of cooked bacon on top of each fig. Drizzle the honey vinegar syrup over the figs and sprinkle a bit a salt on each. Add additional red chili flakes if you like it spicier.</div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com1tag:blogger.com,1999:blog-4917782200342901370.post-64373857004497176842020-04-19T18:08:00.002-07:002022-10-01T15:36:42.295-07:00Best Ever Beer Bread<div class="separator" style="clear: both; text-align: center;">
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I know, it has been WAY too long since I have been posting. I have been super busy and loving Instagram as my social media platform. With this super surreal time, it is hard to believe that we are dealing with a pandemic. I hope all of you are well and safe. Since the stay at home mandate was announced, I have been home cooking up a storm. One of my favorite things that I have made recently is <b>Beer Bread.</b></div>
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My Mom would make beer bread when we were little and I have taken that childhood tradition in adulthood. It is super simple quick bread. You just put all of the ingredients into a bowl and stir. With the surge of folks buying yeast, this is a perfect bread to make since no yeast is required.</div>
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A couple weeks ago, I received a DM from <a href="https://www.kqed.org/checkplease">Check Please Bay Area </a>asking if they could feature my photo of beer bread on Instagram. I said with enthusiasm - YES! I am a huge fan of Check Please Bay Area and was honored to be highlighted on the show. Here is a <a href="https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha">link</a> to the episode if you want to view. </div>
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<b>BEST EVER BEER BREAD</b></div>
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<b>Ingredients:</b></div>
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<li>3 Cup Flour</li>
<li>1 Tablespoon Baking Powder</li>
<li>1 teaspoon Salt</li>
<li>3 Tablespoons Dark Brown Sugar</li>
<li>1 (12 oz) Dark Beer (I used Guinness)</li>
<li>4 Tablespoons Melted Butter</li>
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Preheat oven to 375 degrees. </div>
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<b>Directions:</b></div>
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In a large bowl, add the flour, salt, baking powder and sugar and combine together. Add the beer and mix well until combined. </div>
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Prepare a 9x5x3 loaf pan with non-stick cooking spray and pour the batter to the loaf pan. Pour the melted butter over the top.</div>
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Bake for 50 to 60 minutes. Check the beer bread for doneness by inserting a knife. Once the knife comes out clean, the bread is done. Let cool for about 10 minutes and serve with butter.</div>
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If you don't finish it, it makes great toast the next morning. Enjoy!!</div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com1tag:blogger.com,1999:blog-4917782200342901370.post-26617667482705839032019-10-15T10:00:00.001-07:002022-10-01T15:37:26.433-07:00Tasting Guide | Odette Estate<div class="separator" style="clear: both; text-align: center;">
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<b>Welcome to Tasting Guide!</b> A new blog series highlighting some of my favorite wineries. I can travel to most wineries within 75 minutes or less; so why not point a spotlight on these beauties of wine country.</div>
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I first discovered <b><a href="https://www.odetteestate.com/">Odette Estate </a></b>while surfing Instagram. After seeing the photos, I knew it was a must visit. I particularly enjoy visiting wineries that have the "by appointment" option and you can have an intimate wine experience. Typically, you have a knowledgeable curator who guides you through the history, story and flavor profiles of the winery along with fabulous food pairings. </div>
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Odette Estate produces award winning cabernet sauvignons from the famed Stags Leap District by winemaker Jeff Owens. Odette was a pivotal character from Shakespeare and Proust. In the wine world, Odette was one of the French judges at the infamous Paris Wine Tasting of 1976 when a red wine from Stags Leap District took top honors over their French competitor. </div>
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I made a reservation for hubby and I for "The Estate Tasting" on a Friday late morning. <i>Quick note, this posting is long overdue since we visited there last July - better late than never. </i> It was a perfect mid-summer morning in the valley - not too hot. We first enjoyed a walking tour of the estate along with visiting the production facility. </div>
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I love the architecture of the doors that led us to the production facility - simple yet so artistic.</div>
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We arrived back at the vineyard view estate lounge for the tasting experience. There was a total of seven people for our tasting along with our expert guide. The room was simple, elegant and embodied a distinct Napa Valley vibe. (Hubby on the couch)<br />
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We enjoyed four different Cabernets from Odette, Plumpjack and Cade; all part of the Plumpjack group of wineries. The <b>Odette Estate Cabernet</b> was especially notable. It is a blend of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot - a class Bordeaux blend. The wine was medium body with intense notes of ripe dark fruits, floral notes of violets and lavender and noticeable hints of vanilla. On the palate, the dart fruits were front and center along with creamy vanilla and chocolatey notes that lingered.</div>
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The Cade wine was simply AMAZING! Since the wine originates from the high elevation Howell Mountain, the winemaker Danielle Cyrot crafts wine that is both intense and powerful, while maintaining a balance of fruit, acid and oak that these complex wines reflect approachability and age worthiness. My mouth was watering when tasting the <b>2015 Cade Estate Cabernet Sauvignon from Howell Mountain.</b> The aromas were simply exuding notes of raspberry, black cherry, cedar, boysenberry, mint graham cracker and hints of floral notes. I swirled in the glass then took a hefty sip of this divine wine to experience tastes of cherry, coffee, dark chocolate, plum and cocoa nib. Okay - I had to buy a couple bottles of this liquid gold to take home.</div>
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Being relative locals, we had interesting table mates to converse with. The couple who sat across from us were from Miami and quite the wine aficionados. Arriving a bit late, two girls and a guy arrived to the tasting table - super friendly and chatty. They flew up from Southern California to attend a wedding in Calistoga. We ended up sharing the story of how we met each other and our love for watching the Real Housewives series. Yes, hubby loves the Real Housewives and BravoTV in general - I am one lucky girl. </div>
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Towards the end, they were attempting selfies and thought I would help them out by taking a photo of them on their phone. As we rapped up the tasting, each of them genuinely expressed how nice it was to meet us and the guy shook our hands. I thought how thoughtful and polite. We thought to ourselves, what great people but at the same time, there was a familiarity with the girl with the Australian accent.</div>
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Unbeknownst to us until the next day, the guy was <b><a href="https://en.wikipedia.org/wiki/Glen_Powell">Glen Powell</a></b> who starred in the movie <b><a href="http://www.hiddenfigures.com/cast-and-crew">Hidden Figures</a></b> playing John Glenn..... great movie by the way. He is set to be in the <b><a href="https://www.mensjournal.com/entertainment/top-gun-maverick-everything-know/glen-powell-will-be-in-the-movie/">new Top Gun movie</a></b> in 2020. He was joined by his girlfriend, <b><a href="https://extratv.com/page/about/renee-bargh/">Renee Bargh </a></b>who is a co-host on Extra and his talented singer/songwriter sister <b><a href="http://www.lesliepowellmusic.com/">Leslie Powell.</a> </b><br />
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Each time I have the pleasure of attending a private tasting experience, I am transported to my ultra happy place. I am always amazed at the wonderful people I end up meeting and the vast array of excellent wines we get to taste. I am truly blessed and appreciate each day. Next time you are in Napa, put Odette on your list of wineries to visit - you won't be disappointed. I promise. Cheers!</div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com1tag:blogger.com,1999:blog-4917782200342901370.post-55960677936711646092019-08-30T06:30:00.000-07:002019-08-30T06:30:02.698-07:00BBQ Bacon Wrapped Shrimp | Friday Night Bites<div class="separator" style="clear: both; text-align: center;">
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<b>Hello ASG friends! </b> I have been a bit M.I.A. lately. A lot has gone on in the last month and half.</div>
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My daddy passed away on 7.18.19 at 6:47pm. I know it not rational but I thought my dad would live forever. It has been super surreal but at the same time, I am lucky that he has given me numerous signs that he doing well. He is now in heaven. I will always miss and love my daddy.</div>
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I had this post photographed at the beginning of July and it just sat stored in my draft posts. Slowly I am realizing our new normal with out my daddy. It has been hard on my mom, but she is such a resilient person and is surrounded by our close family, so we are all supporting each other. Taking one day at a time, enjoying each day and remembering all of the good times is the best medicine.</div>
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I whipped up this super easy appetizer that has a touch point on all of the senses - hearty, salty, crunchy, smoky, sweet and a magnet to your eye with the textures. </div>
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<b>BBQ BACON WRAPPED SHRIMP</b></div>
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Makes 12</div>
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12 jumbo shrimp (deveined)</div>
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1/3 cup BBQ sauce</div>
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4 crispy strips of bacon</div>
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1/3 cup crushed potato chips </div>
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2 tablespoon minced flat leaf parsley</div>
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<b>Instructions:</b></div>
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Cook the slices of bacon until crispy and let cool. Over a small bowl break the bacon into small pieces and add the crushed potato chips. Toss and set aside.</div>
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Prepare the jumbo shrimp by deveining and pat dry with a paper towel. Preheat an indoor or outdoor grill. Brush each shrimp with BBQ sauce using a pastry brush and place on grill. Grill the shrimp over direct, medium heat for 5 to 7 minutes, turning the shrimp halfway through the process. Be careful not to overcook the shrimp or else it will become tough.</div>
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Place onto a platter and drizzle a bit more BBQ sauce over each jumbo shrimp and then sprinkle the bacon potato chip topping on each. ENJOY!</div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com1tag:blogger.com,1999:blog-4917782200342901370.post-27786777518662747552019-07-12T06:30:00.000-07:002019-07-12T06:56:47.087-07:00Deviled Eggs with Bacon Potato Chip Dust | Friday Night Bites<div class="separator" style="clear: both; text-align: center;">
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<b>There is something extraordinary about a perfect deviled egg.</b> This week's Friday Night Bites certainly hit utopia in the deviled egg world for me. Literally for months, I have been working towards perfecting the hard boiled egg. After many, I mean many tries at getting the peel to not rip away the egg white layer or have small dents, I believe I have finally hit that plateau. </div>
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I kept experiencing the imperfect vessel for the creamy yolk filling by having dents and parts of the white break off when peeling the shell. It kept sticking and was incredibly frustrating. Then I had success. The key was chilling the hard boiled eggs overnight versus just in the ice bath. The feeling was one of elation, delight and satisfaction for conquering a simple problem that was plaguing me for months.</div>
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The second revelation came when I made the simple topping - Bacon, Potato Chip dust. Yes I said dust. Maybe I exaggerated a bit, perhaps a crumble of sorts. In any event, the crunchy, salty, smoky and earthy crumble was out of this world delicious. With the classic deviled egg filling and the surprise topping, this two bite wonder was a symphony for my mouth.</div>
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<b>Deviled Eggs with Bacon Potato Chip Dust</b></div>
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Makes 12 </div>
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<b>Ingredients</b></div>
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6 eggs</div>
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1 teaspoon vinegar</div>
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Pinch of salt</div>
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5 Tablespoons Mayonnaise</div>
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1 small pinch of salt</div>
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1 teaspoon Yellow Mustard</div>
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2 Slices Crispy Bacon</div>
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4 Potato Chips (I prefer Lays)</div>
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Use a medium pot and fill two thirds with cold water. Add the vinegar and a pinch of salt. Gently place the eggs into the pot. Cook on high until the water comes to a boil. Turn down the heat to low and let cook for 15 minutes. Gently remove the eggs and place the eggs into a ice bath. Let sit for 15 minutes. Dry off the eggs and place in the refrigerator for at least 2 hours or overnight.</div>
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Over the sink with low running water, you can peel the eggs. Gently tap onto the side of the egg to crack the shell to start the peeling. </div>
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Cut each egg in half not lengthwise. Cut off the ends of each half of egg very slightly to aide in standing up on a plate. </div>
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Remove the egg yolks and add to a bowl. Use a fork to break apart the yolks into very small pieces. Add the mayonnaise, salt and mustard. Whip together until super creamy. </div>
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Add to a pastry bag with a star tip and pipe yolk mixture into each egg half.</div>
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Crush the crispy bacon and potato chips into small pieces and mix together in a small bowl. Top each egg with a generous pinch of the mixture. ENJOY!</div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com1tag:blogger.com,1999:blog-4917782200342901370.post-72279825903350663272019-06-07T06:30:00.000-07:002019-06-07T06:30:06.538-07:00Grilled Corn and Avocado Crostini | Friday Night Bites<div class="separator" style="clear: both; text-align: center;">
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<b>One of the best things about summer approaching is the <a href="https://brentwoodsweetcorn.weebly.com/">white sweet corn from Brentwood!</a></b> It is simply the sweetest and tastiest corn in the Bay Area. You know how I love a good crostini - well this week, I have a super tasty one that has the sweet white corn and avocado with a Mexican twist throughout.</div>
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I believe a perfect crostini has texture, flavor and is visually beautiful. I think this one checks all of the boxes. Hubby simply loved them. You can enjoy it with a chilled sauvignon blanc or a really cold beer from your favorite brewery.</div>
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Your friends and family will think you are super fancy when you make these but you will know that they are fairly simple. They would be a perfect started for your next BBQ or al fresco dinner party. They just scream summer!</div>
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Hubby and I enjoyed them for our traditional Friday Night Bites. Lately we are obsessed with the Freeform show - <a href="https://freeform.go.com/shows/the-bold-type">The Bold Type.</a> It is like Sex and the City for Millennials. Although we are not millennials, we do always say......"we are like little kids in adult bodies with jobs". </div>
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<b>GRILLED CORN AND AVOCADO CROSTINI</b></div>
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Makes 16 Crostini</div>
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<b>Avocado Spread</b></div>
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2 Ripe Avocados</div>
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1/2 Teaspoon Garlic Powder</div>
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1 Tablespoon Fresh Lime Juice</div>
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2 Pinches of Salt</div>
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Cut the avocado in half lengthwise, then using a sharp knife tap with a bit of force the seed to remove. Use a spoon to empty the avocado into a medium bowl. Repeat process for the 2nd avocado. Use a fork to mash and cream together the avocado. It is perfectly fine to have a few lumps. Add the garlic powder, lime juice and salt. Mix well. Set aside in the refrigerator.</div>
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<b>Grilled Crostini</b></div>
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16 Slices of really good sourdough baguette</div>
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Olive Oil</div>
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Salt</div>
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Brush each slice of baguette with a touch of olive oil and sprinkle with a small touch of salt. Use a grill or grill pan to toast each crostini. Turn often to ensure it doesn't burn too much. You want some grill marks to enjoy that smoky flavor. Remove and let cool.</div>
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<b>Grilled Corn</b></div>
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2 ears of sweet white corn.</div>
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Olive Oil</div>
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Red wine vinegar</div>
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Salt</div>
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Remove husks and silk. Brush with olive oil. Set onto a grill or grill pan. Grill for about 5 minutes until you start to see grill marks, then remove. You will only have a few marks, since you still want the corn to have a crunchy texture. Use a large sharp knife to cut off the kernels and place into a bowl. Toss with 1 tablespoon of olive oil and 1 teaspoon of red wine vinegar and a pinch of salt. Set aside.</div>
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<b>Handmade Tortilla Chips</b></div>
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2 Street Taco Corn Tortillas</div>
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Cut the tortillas into one inch by 1/4 inch strips. In a large skillet, add a couple tablespoons of olive oil and heat on medium high heat. Add the tortilla strips. Cook until light golden brown. Watch carefully so they don't burn. Remove and place onto a paper towel and season with a touch of salt. Set aside.</div>
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<b>Assembly</b></div>
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1/4 Cup of Cilantro, packed</div>
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1/2 Cup Cotija Cheese, crumbled (If you can't find, Feta works)</div>
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2 limes</div>
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Take a grilled crostini and spread a couple tablespoons of the avocado. Next top with a tablespoon of the grilled corn, then top with a large pinch of the Cotija cheese and tortilla chips. Finish with a few cilantro leaves and a bit of lime juice. Enjoy!!!</div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com1tag:blogger.com,1999:blog-4917782200342901370.post-51170624325056253212019-05-31T06:00:00.000-07:002019-05-31T06:00:06.989-07:00Goat Cheese and Radish Crostini | Friday Night Bites<div class="separator" style="clear: both; text-align: center;">
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<b>I got the light just right. </b>Yeah! I am practicing a new set up to take my food photo shots - in my living room. I have two large windows that I raise the blinds and reposition the furniture to set up my board and props. Last weekend we had rain off and on, which then darkened the sky. A dark sky is not good for photoshoots. Luckily for me, the rain passed and the light returned.</div>
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On a recent trip to Wholefoods, I found these beautiful radishes and thought what can I make with them. As I popped them into my basket, I strolled down to the wall of cheese and spied a nice block of <a href="https://www.cypressgrovecheese.com/cheese/soft-ripened-cheeses/humboldt-fog/">Humboldt Fog Goat Cheese,</a> then my appetizer idea came to life.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidESh28JkAO2MQ4sU4uVayKGOWvRkE69BH6Gtt1AtDO9aJT8zkmShIhy-yo_qEyrSX1JkV8wLfpKF2BV1Xl4qkHIwhvDwFiLDYXiSk1cRt4hLWr1rytVcsiky002YV63vZDJ4D3Cs26dCC/s1600/IMG_2366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidESh28JkAO2MQ4sU4uVayKGOWvRkE69BH6Gtt1AtDO9aJT8zkmShIhy-yo_qEyrSX1JkV8wLfpKF2BV1Xl4qkHIwhvDwFiLDYXiSk1cRt4hLWr1rytVcsiky002YV63vZDJ4D3Cs26dCC/s640/IMG_2366.JPG" width="426" /></a></div>
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The goat cheese has floral notes, herbaceous overtones and a clean citrus finish along with a distinct creamy texture. With the spicy bite of the radish, the two compliment each other nicely. I grilled the crostini to add a smoky element. A quick drizzle of olive oil, a pinch of salt and a topping of fresh micro greens simply finishes this elegant yet easy appetizer. Perfect to enjoy with a glass of chardonnay.</div>
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<b>GOAT CHEESE AND RADISH CROSTINI</b></div>
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<b>Makes 12</b></div>
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12 Slices of Sourdough Baguette</div>
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3 to 4 Radishes, thinly sliced</div>
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Humboldt Fog Goat Cheese</div>
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Olive Oil</div>
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Micro-greens</div>
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Salt Pepper</div>
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<b>Grilled Crostini</b></div>
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Slice off 12 half inch slices from the baguette. Brush each side lightly with olive oil. Place onto grill or grill pan. Cook over medium heat and continue to rotate until lightly charred and golden brown. Sprinkle with salt. Let cool.</div>
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<b>Assembly</b></div>
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Spread about a tablespoon or two of the Humboldt fog goat cheese over each crostini. Place 3 to 4 slices of the radish over the goat cheese. Drizzle with a touch of olive oil, sprinkle a touch of salt and pepper then garnish with the micro greens. Enjoy!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgww2A-3LeuphPOrcPqzjAjwQRaYoDBehRXvo7n-wgArCns7g0u6s83KnoHnE1zb-rWwx6s_vO0JPWHidMo_fU76_SyLG-szNKmsiArBgNtvVfXG1pKqTp7clg9fQ_ml1QASjgusCPEhlrU/s1600/IMG_2372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgww2A-3LeuphPOrcPqzjAjwQRaYoDBehRXvo7n-wgArCns7g0u6s83KnoHnE1zb-rWwx6s_vO0JPWHidMo_fU76_SyLG-szNKmsiArBgNtvVfXG1pKqTp7clg9fQ_ml1QASjgusCPEhlrU/s640/IMG_2372.JPG" width="426" /></a></div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com0tag:blogger.com,1999:blog-4917782200342901370.post-33977994896603675032019-05-03T05:30:00.000-07:002019-05-03T05:30:07.214-07:00Bloody Mary Deviled Eggs | Friday Night Bites<div class="separator" style="clear: both; text-align: center;">
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<b>There is something completely satisfying about a deviled egg. </b> Not quite sure what it is. It is an old school treat that has come back into vogue. I was chatting with a friend the other day and she said that one of her friends hosted a cocktail party with a deviled egg bar .... how cool is that?</div>
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I have always loved a really good Bloody Mary. When I say really good, it is one that starts with Clamato juice, garlic, celery seed, hot sauce and horseradish plus a few other secret ingredients. Then it is sits for a day or two in the fridge to get happy. To be in style now, the more toppings the better - celery, bacon, green beans to name a few. I thought why not mix the two for bite or two of just plain darn goodness. Thus the Bloody Mary Deviled Egg was born.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkYEIi7OCqrNVqV0fwdiGXvJs2Jc_VrEeXeho-kEcjpkTryfzhZt89hG38U9OR-FRmXgbHoImutJDMuyNM4UiC9rX42iw9gpYreL0rRRpTTzbLlAQQT5D6I4bUTObeG4Y9hGbro9ZGtdE/s1600/IMG_2126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkYEIi7OCqrNVqV0fwdiGXvJs2Jc_VrEeXeho-kEcjpkTryfzhZt89hG38U9OR-FRmXgbHoImutJDMuyNM4UiC9rX42iw9gpYreL0rRRpTTzbLlAQQT5D6I4bUTObeG4Y9hGbro9ZGtdE/s640/IMG_2126.JPG" width="426" /></a></div>
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I would suggest making the eggs a day ahead of time then garnish when you are ready to serve. These little delights will "wow" your guests, create conversation and will be memorable. You will be deemed "the hostess with the mostess". </div>
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If you are like me, you have struggled over the years with perfecting the perfect hard boiled egg that has the shell peel easily. I think I am still on the quest but have come close.</div>
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<b>BLOODY MARY DEVILED EGGS</b></div>
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Makes 24</div>
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<b>Cooking Hard Boiled Eggs</b></div>
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12 Eggs</div>
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Salt</div>
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Vinegar</div>
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In a large shallow pan carefully place the 12 eggs then fill with water to cover 1/2 inch above the eggs. Add a teaspoon of salt and 2 teaspoons of white vinegar. Cook on high until the water comes to a boil.</div>
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Once it comes to a boil, turn off heat and cover with a lid and let sit for 14 minutes. Then place the eggs into a ice bath and let cool for 5 minutes. Roll each egg to gently break the shell, then peel each one.</div>
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<b>Deviled Egg Filling</b></div>
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6 Tablespoon Mayonnaise </div>
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2 teaspoon Yellow Mustard</div>
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1/2 teaspoon Salt</div>
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Cut each egg lengthwise and remove the yolk into a medium bowl. With a fork, break the egg yolks until fluffy. Add the mayonnaise, mustard and salt and whip with a fork until creamy. Place into a pastry bag and pipe the mixture into each egg.</div>
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<b>Deviled Egg Garnish</b></div>
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6 Slices of crispy bacon - (each slice broken into quarters)</div>
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6 Haricot Vert (French Green Beans)</div>
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1/4 Cup finely chopped Celery</div>
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6 Small Cherry Tomatoes - cut into quarters</div>
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24 Slices of Radish</div>
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Celery Salt</div>
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Hot Sauce</div>
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2 Tablespoons Flat Leaf Parsley - Finely Chopped</div>
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12 Green Olives with Pimento - cut in half</div>
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Top each egg with bacon, bean, tomato, radish and olive. Sprinkle a bit of celery, celery salt and hot sauce. Then sprinkle the parsley. Enjoy!</div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com0tag:blogger.com,1999:blog-4917782200342901370.post-79042389597352502722019-03-08T06:30:00.000-08:002019-03-08T08:04:50.405-08:00Roasted Beet & Yuzu Ponzu Crostini | Friday Night Bites<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bczekRkd4TStyV9H_bhQvyr8JlJ7vKVzvGHLCZ2YLb-1cCbpf2BenWBNym6noFI3iOnlzBjRTzCl70TOE72M1hMQ8T-MuZmKf2w_3Qv1NZy4XZ6kTvWeNUGst6sFsgQxCidOQTUvbtRc/s1600/IMG_1947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1161" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bczekRkd4TStyV9H_bhQvyr8JlJ7vKVzvGHLCZ2YLb-1cCbpf2BenWBNym6noFI3iOnlzBjRTzCl70TOE72M1hMQ8T-MuZmKf2w_3Qv1NZy4XZ6kTvWeNUGst6sFsgQxCidOQTUvbtRc/s640/IMG_1947.JPG" width="464" /></a></div>
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<b>Happy Friday Peeps! </b> Life has been busy lately and trying to catch up on my blogging. Recently my friend <b>Jean</b> from <a href="https://lemonsandanchovies.com/">Lemon & Anchovies </a>was kind enough to host a photography meet up at her lovely home. I have long admired her photography skills and she generously offered to teach me some tricks of the trade. I learned about shooting manual mode and all about <a href="https://www.adobe.com/products/photoshop-lightroom.html?sdid=KKTJE&mv=search&ef_id=EAIaIQobChMIhoXq9dPk4AIVxx-tBh0NfgMGEAAYASAAEgLO2_D_BwE:G:s&s_kwcid=AL!3085!3!301413810239!e!!g!!lightroom">adobe lightroom.</a> I must say that I was invigorated after spending the day together.</div>
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This post is the result of my inspirational day with Jean. I even painted the board with hues of gray and white as my backdrop for this colorful crostini.</div>
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I recently began taking my food photos in my living room where I have a lot of natural light and I am really pleased with the results. Prior to this new found photography location in my house, I set up a photo studio in the guest bedroom. It worked fine for many years, but I am a person who consistently wants to perfect my craft. My head is swimming with creative ideas for the blog and a future project that I am working on.</div>
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As many of you know, I simply adore a good crostini. I was excited when I dreamed up this little delight and love the colors, variety of flavors and height. It may look complicated, but trust me - super simple to assemble and make.</div>
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You can make the beets a day or two ahead of time which helps with the preparation time. I bought the golden & red beets from the farmers market but you can also buy pre-done red beets from <a href="https://www.traderjoes.com/">Trader Joe's </a>if you want to save time.</div>
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<b>ROASTED BEET & YUZU PONZU CROSTINI</b></div>
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<b>Roasted Beets</b></div>
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3 Medium Golden Beets</div>
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3 Medium Red Beets</div>
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Olive Oil</div>
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Ponzu Yuzu</div>
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Trim both ends of the beets. Set onto a baking sheet. Drizzle with olive oil and gently rub over each beet. Cook for 45 to 60 minutes with a 350 degree oven. Check to see if the beets are cooked through by piercing with a sharp knife. If it goes through smoothly, then the beets are done. Remove from the oven and let cool.</div>
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Once cool, take a paring knife and remove the outer layer of peel. Cut each beet into 1/4 inch slices then in half again. </div>
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Place the red beets in a bowl and the golden beets in another bowl. Drizzle the yuzu ponzu over each bowl of beets, about 2 tablespoons on each. Lightly toss with a spoon and let rest.</div>
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<b>Lemon Ricotta Spread</b></div>
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1 Cup Whole Milk Ricotta</div>
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Zest of One Lemon</div>
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2 Tablespoons lemon juice</div>
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Add the ricotta, lemon zest and juice to a bowl. Whisk until slightly fluffy. Set aside.</div>
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<b>Grilled Crostini</b></div>
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Baguette</div>
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Olive oil</div>
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Salt</div>
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Slice 16 half inch pieces of the baguette. Brush each side lightly with olive oil and season with a touch of salt. Using a grill or grill pan, cook until you have medium dark grill marks on each side. Set aside.</div>
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<b>Crostini Ingredients</b></div>
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1/2 Cup thinly sliced Red Onion</div>
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1/2 Cup thinly sliced Fennel</div>
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1/4 Cup chopped Pistachios</div>
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1/2 Cup Micro Greens</div>
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Fleur de Sel</div>
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<b>Assembly</b></div>
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Spread about a tablespoon of the lemon ricotta on each grilled piece of baguette. Lay 2 red beet and 2 golden beet slices on each crostini. Sprinkle with a touch of fleur de sel. Top with fennel and red onion. Sprinkle a few pistachios on each then a touch of the micro greens for color. Place onto a large platter and serve.</div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com0tag:blogger.com,1999:blog-4917782200342901370.post-87468089803734752892019-02-04T07:00:00.000-08:002019-02-04T07:00:10.277-08:00Roasted Golden Beet Salad with Grilled Lemons<div class="separator" style="clear: both; text-align: center;">
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<b>An inspirational trip to the farmers market resulted in this sublime roasted golden beet salad. </b> Do you all get inspired when browsing through the market? Depending on the time of the year, different yields of types of vegetables and fruits. The winter has more rustic hearty vegetables that simply warm your heart and belly. I have always loved beets where I know others that simply can't stomach them. I believe it is how you prepare them and the recipe you use that creates a tasty dish.<br />
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I chose golden beets for this salad - less staining opportunity and the color is just beautiful especially with a sprinkle of green mint for that pop of color. The added complexity of flavor is the thinly sliced grilled lemons that add both acidity and a smoke flavor. Then the salty marcona almonds add the crunch and nutty umami.</div>
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<b>ROASTED GOLDEN BEET SALAD WITH GRILLED LEMON </b></div>
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Serves 4</div>
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<b>BEETS</b></div>
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8 Large Golden Beets</div>
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Olive Oil</div>
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To prepare the beets, preheat the oven to 350 degrees. Wash each beet to rinse off any excess dirt. Trim both ends. Toss in olive oil and place onto a cookie sheet. Bake for 60 minutes or until tender and can easily poke with a knife. Let cool. </div>
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Peel with a knife the skin on all beets. Slice into half inch slices. Chill for 30 minutes.</div>
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<b>GRILLED LEMONS</b></div>
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1 to 2 lemons, sliced 1/4 inch and seeds removed</div>
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Coat all prepared lemon slices and grill until char marks appear. Remove and let cool. Cut into quarters.</div>
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<b>VINAIGRETTE</b></div>
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1/3 Cup Olive Oil</div>
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3 Tablespoons Lemon Juice</div>
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2 Tablespoon Honey</div>
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Salt and pepper to taste</div>
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Add to a small glass jar with lid and shake well. Taste and adjust as needed.</div>
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<b>ASSEMBLE SALAD</b></div>
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Creme Fraiche</div>
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Mint</div>
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Marcona Almonds</div>
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Salt and Pepper</div>
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In a large bowl add the chilled beets and toss lightly with the vinaigrette. In another bowl, artistically spread cream fraiche on the bottom. Add the beets on top then garnish with thinly sliced mint, marcona almonds and the grilled lemons. Season as needed.</div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com0tag:blogger.com,1999:blog-4917782200342901370.post-37081679947002499922019-01-25T06:30:00.000-08:002019-01-25T06:30:00.812-08:00Grilled Honey Glazed Tangerine & Prosciutto Crostini | Friday Night Bites <div class="separator" style="clear: both; text-align: center;">
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Friday Night Bites - woo hoo! A perfect bite with all of the tasty elements wrapped into a 2 to 3 bite wonder. It has smoky, salty, sweet, creamy, crunchy, savory and herbaceous goodness. The other beauty to this appetizer is that it is easy to make. Trust me.</div>
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With a new year, comes a time for reflection. What have you accomplished? What do you have yet to accomplish? Setting goals each year is a cathartic exercise and the best way to propel forward. One of my goals is to blog more and work on perfecting my photography skills. What are your goals?<br />
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I was chatting with a co-worker a few weeks ago and he could not stop raving about <a href="https://en.wikipedia.org/wiki/Marie_Kondo"><b>Maria Kondo</b>,</a> the organizing maven from Japan. I am pretty much a clean and neat freak, so I thought do I really need to invest in getting hooked on her Netflix series? Well I finally sat down to check it out last weekend. What a great show! The one thing I took away was her folding method for your drawers - I will be tackling that over the next month. </div>
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Okay - back to this Friday Night Bite. This Grilled Tangerine and Prosciutto Crostini is simple but packed a ton of flavors. The recipe below is rather loose but I know you can adapt it. Smile. This would be absolutely supreme with a glass of Sancerre or Sauvignon Blanc. Both would compliment the citrus on the crostini and the profiles of these wines. </div>
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<b>GRILLED HONEY GLAZED TANGERINE AND PROSCIUTTO CROSTINI</b></div>
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<b>Makes 12 Crostini</b></div>
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<li>12 Slices of Baguettes</li>
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Brush each baguette slice on both sides with olive oil. Grill on each side until slightly charred. Remove and sprinkle lightly with salt. Let rest until cool.</div>
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<li>24 Tangerine <i>(Mandarin Oranges are a good substitute if needed) </i>segments</li>
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Peel each tangerine, remove and extra pith and place into a bowl. Sprinkle honey over them and toss until all are coated. Place onto a hot grill or grill pan. Turn until you see char marks. Remove and let cool.</div>
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<b>To assemble:</b></div>
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<li>Ricotta</li>
<li>12 slices of Prosciutto cut in half</li>
<li>1 Container of Ricotta</li>
<li>Salt and Pepper</li>
<li>Rosemary Sprigs</li>
<li>Honey</li>
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Place all of the grilled crostini on a platter. Top each one with about a tablespoon or two of ricotta. Spread almost to the edge of each one. Sprinkle with salt and pepper. Top with prosciutto then 2 tangerine segments. Add a small rosemary sprig and drizzle with honey. Serve and enjoy!</div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com1tag:blogger.com,1999:blog-4917782200342901370.post-89810261419884869142019-01-12T12:56:00.001-08:002019-07-04T14:49:50.094-07:00Charred Za'atar Cauliflower & Romanesco Salad <div class="separator" style="clear: both; text-align: center;">
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<b>Happy 2019! </b>I know it has been a while since I have posted. Been a bit more active on Instagram and plan to make an authentic effort to blog more in 2019. Blogging still brings me joy and that is what it is all about. Speaking of joy - this salad brings me tremendous happiness. The combination of earthy, smoky, sweet and crunch is a perfect bite of joy.</div>
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Back in December, we had our 8th annual "Food Blogger Gourmet Potluck and Cookie Exchange". I met a tremendous group of food bloggers years ago that I now call my good friends. Although we do not get the opportunity to see each other live as often as we would like - when we do, it was like we saw each other yesterday. Do you have friends like that? It is the BEST! </div>
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Here is a group shot of us - from left to right: <a href="https://kitchenconfidante.com/">Liren</a> , <a href="http://pattysfood.com/">Patty,</a> me, <a href="http://www.lawyerloveslunch.com/">Azmina</a> and J<a href="https://lemonsandanchovies.com/">ean</a>. (Sorry we missed Lisa and <a href="http://www.spcookiequeen.com/">Gina</a> this year)</div>
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I wanted to make a colorful, tasty and unique salad for this years gourmet potluck. I imagined this salad and it came to life. I learned about Za'atar as a new spice blend that is simply amazing and versatile. You might be asking yourself - what the heck is Za'atar? It is a condiment generally made with ground dried thyme, oregano, majoram, toasted sesame seeds and salt. May also include sumac. It is quite tasty - give it a try. If you can't find it at the store, order online.</div>
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<b>CHARRED ZA'ATAR CAULIFLOWER & ROMANESCO SALAD</b></div>
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<b>Salad </b></div>
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2 Cups Cauliflower florets</div>
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2 Cups Romanesco florets</div>
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2 Tablespoon Za'atar</div>
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3 Tablespoons Olive Oil</div>
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In a large bowl add the florets and toss with the olive oil and Za'atar seasoning. Add to a grill pan or regular grill. Cook for 5 to 10 minutes until lightly charred but not burned. Remove to cool.</div>
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<b>Vinaigrette</b></div>
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1/2 Shallot, minced</div>
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1 Garlic Clove, minced</div>
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1 Tablespoon Honey</div>
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1 teaspoon Dijon Mustard</div>
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3 Tablespoon Champagne Vinegar</div>
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1/2 Cup Olive Oil</div>
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Salt & Pepper to taste</div>
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Place all the ingredients into a small mason jar and shake well. Let it sit for at least an hour for the flavors to develop.</div>
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<b>Toppings</b></div>
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1/2 Cup Pomegranate Seeds</div>
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1/2 Cup Chopped Medjool Dates</div>
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1/2 Cup Toasted Pine Nuts</div>
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Italian Flat Leaf Parsley for garnish</div>
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<b>To Assemble</b></div>
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Use your favorite shallow bowl for visual affect to serve. In a separate bowl toss the charred cauliflower and romanesco with the vinaigrette then add to the serving bowl. Top with all of the garnishes leaving the flat leaf parsley for last.</div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com1tag:blogger.com,1999:blog-4917782200342901370.post-86138973749839552452018-10-05T06:00:00.000-07:002018-10-05T06:00:07.189-07:00Fig Cocktail + Gruyere Baked Olives | Friday Night Bites<div class="separator" style="clear: both; text-align: center;">
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A well engineered cocktail transports you to a different level. When you pair it with a nibble that is simple yet sophisticated, you have hit nirvana. As many of you know, I am simply obsessed with figs. This year I discover tiger figs at Trader Joe's and made 40 pint jars of my infamous <b><a href="http://authenticsuburbangourmet.blogspot.com/2012/10/friday-night-bites-balsamic-fig-jam.html">Balsamic Fig Jam</a></b>. I have discovered a passion and appreciation of a great cocktail. I decided to create a signature fig cocktail to celebrate the beginning of fall, since figs are the quintessential sign fall is around the corner.<br />
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A great cocktail deserves the perfectly paired nibble. These baked olives in a simple cheesy pastry are the most magical bite you have had in a long time. If you like salty, cheesy, creamy and textural bite - this is yours to devour. </div>
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This cocktail has hints of sweet, herb, fruit and bitter. They key to perfection is to muddle to unfold all of the flavors of the ingredients then shake to blend perfectly.</div>
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<b>FIG COCKTAIL</b></div>
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Serves one </div>
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<b>INGREDIENTS</b></div>
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1 oz. Gin</div>
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1 oz. St. Germaine Elderflower Liquor</div>
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1 oz. Chadonnay</div>
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1 oz. Fresh Lime Juice</div>
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2 Fresh Figs - (Remove stem and cut in half)</div>
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1 Tablespoon Fresh Rosemary Leaves</div>
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In a martini shaker, add the fresh figs and rosemary. Use a muddler and mash until almost pureed and rosemary is quite bruised. Add the gin, elderflower liquor, chardonnay and lime juice plus a handful of ice. Place lid on and shake well.</div>
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Pour through a the strainer on the top of the martini shaker into a pretty glass. Garnish with a rosemary twig and fresh fig. Enjoy!!</div>
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<b>GRUYERE BAKED OLIVES</b></div>
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Click <b><a href="http://authenticsuburbangourmet.blogspot.com/2014/05/white-cheddar-olive-poppers-friday.html">here</a></b> for the recipe. Simply substitute gruyere for the cheddar.</div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com0tag:blogger.com,1999:blog-4917782200342901370.post-74731045412098305172018-09-14T06:00:00.000-07:002018-09-14T06:00:03.029-07:00Bite Sized BLT's | Friday Night Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NXs8h_CT_zm-K1XHPP3TviPwC_8uIUaDAa0zmWNnK_09QJwx2-1p0hpQbggjUEJ-yx-wN2Cawiyh3bNmwHgr40Zh4Wi6EtR0m5F6hdWunIF88cb4W65XGe_FJoOS0ep7PyHSUMnwiWNv/s1600/IMG_1745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NXs8h_CT_zm-K1XHPP3TviPwC_8uIUaDAa0zmWNnK_09QJwx2-1p0hpQbggjUEJ-yx-wN2Cawiyh3bNmwHgr40Zh4Wi6EtR0m5F6hdWunIF88cb4W65XGe_FJoOS0ep7PyHSUMnwiWNv/s640/IMG_1745.JPG" width="426" /></a></div>
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I know it has been a while since I have posted. Life has been busy during the summer. I made these little delights for Friday Night Bites and was quite please with how they turned out. It was a perfect bite of crunch, savory, salty, smokey, spicy and a slight twist on a classic.</div>
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I have always loved a great BLT sandwich since being a kid. I mean - who doesn't love bacon. I quite frankly can't think of anyone. This is the perfect little two bite wonder to serve to a small or large crowd. I added the twist of sautéed garlic to the mayo to spice it up. </div>
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The red onions and arugula add another level of flavor to this classic treat. The only thing I would change going forward is not have the bread be too toasted - I would have the center of the bread be a bit softer to enable the bite to be easier, along with a tad more golden hue to the top of the toasts.<br />
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This is a super easy recipe that is a bit ad hoc. You can make the amount more or less depending on the number of mini sandwiches you want to make. I have the recipe for the garlic mayo to make 1 cup - you can save any extra for a later date or whatever else you might use mayo for. </div>
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<b>BITE SIZED BLT</b></div>
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Makes 12</div>
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24 Two inch rounds of Toasted White Bread</div>
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12 Slices of Roma Tomatoes</div>
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1/4 Cup Slices Red Onions</div>
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1 Cup Arugula</div>
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6 Slices of Bacon - Cooked Crispy</div>
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<b>Garlic Mayo</b></div>
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1/3 Cup of Peeled Garlic Cloves</div>
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3 Tablespoons Olive oil</div>
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1 Cup Mayo</div>
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Add the olive oil and peeled garlic cloves to a medium skillet and cook over low medium heat until soft. Remove from heat and let cool. Remove garlic cloves from oil and mash with a fork then add to the cup of mayo and mix well. Let cool in the refrigerator.</div>
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<b>Assemble</b></div>
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To assemble, spread garlic mayo on each side of the toasts. Place a few pieces of arugula on top, then a slice of tomato, then half of slice of bacon cut in half, then onion, then more arugula and finally the top of the other toast. Use a fancy toothpick to secure the mini BLT together. Repeat until done. ENJOY!</div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com0tag:blogger.com,1999:blog-4917782200342901370.post-37143700571222659072018-05-25T06:30:00.000-07:002018-05-25T06:30:07.900-07:00"Markle Sparkle" Cocktail | Friday Night Bites<div class="separator" style="clear: both; text-align: center;">
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<b>The day millions of royal fans across the globe have been waiting for finally arrived. </b> The Royal Wedding of course and it certainly did not disappoint. Tradition, elegance and love were definitely in the air last Saturday. Like many, I was glued to the television to watch the spectacular historical moments. From the array of distinctive fascinators to the abundance of flowers embellishing all corners of the St. George's Chapel to that phenomenal yellow dress worn by Amal Clooney - I knew I was in for hours of witnessing a traditional yet modern mark on history. Some would say a pre-emptive positive turn to the future and what we can expect.<br />
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To celebrate the royal festive occasion, I created a modern yet traditional high tea with a signature cocktail called - <i>"Markle Sparkle"</i>. Hubby and I enjoyed Orange Scones with Raspberry Jam and Lemon Curd, Deviled Eggs and Tea Sandwiches (Chicken Salad and Cucumber). The wedding was iconic, memorable and inspirational all at the same time. Some of the significant moments for me were:</div>
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<li>The Dress designed by <a href="https://www.givenchy.com/america/en/maison-clare-waight-keller-biography.html">Clare Waight Keller</a> was magnificent. It was contemporary yet classic. The neckline was sublime and no doubt will be a trend setting style in the coming weeks and months. Personally I love the simple and classic lines and lack of frills.</li>
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<li>The choir singing "Stand By Me" simply produced goosebumps for me. Extremely moving and full of meaning. </li>
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<li>Bishop Michael Curry's <a href="https://www.nytimes.com/2018/05/19/style/bishop-michael-curry-royal-wedding.html">sermon </a>was invigorating. I loved seeing the expressions (an lack of on some) from the guests. Each word was carefully chosen and had profound meaning. "Ultimately there's power in love. Don't underestimate it. Ultimately the source of love is God himself, the source of all of our lives. There's an old medieval poem that say's, where true love is found, God himself is there."</li>
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<li>Meghan riding from <a href="https://www.clivedenhouse.co.uk/">Cliveden House</a> to Windsor Castle was a touching moment. I can only imagine the indelible surreal moments created between mother and daughter in the vintage Rolls-Royce Phantom IV. </li>
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<li>The hand holding between Harry and Meghan during the ceremony along with the gentle yet intense eye contact they had. You know there is true love between them.</li>
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About a month ago, I worked with my sister-in-law on a fund raiser for my nephew's school. It is called "Tabletop" and the idea is to select a particular theme and decorate your table. As you can guess by now, our theme was "Markle Sparkle". My sister-in-law asked if I wanted to partner with her in 2017 for the 2018 tabletop - of course I said yes and I have a theme for us - "Markle Sparkle. We went all out to create a bridal shower of sorts for Meghan. Check out a few photos below of the day. Fun was had by all with the "Meghan and Harry" selfie station.</div>
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<b>MARKLE SPARKLE COCKTAIL</b></div>
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<b>INGREDIENTS:</b></div>
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Prosecco</div>
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St. Germaine Elderflower Liqueur</div>
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Blackberry Syrup</div>
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Blackberries</div>
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Fresh Thyme Sprigs</div>
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<b>BLACKBERRY SYRUP:</b></div>
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3 Cups Blackberries</div>
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1/4 Cup Sugar</div>
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1 Cup Water</div>
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Add all of the ingredients to a medium sauce pan. Heat on high until bubbly. Reduce heat and simmer for 15 minutes. Let cool. Add to a blender and pulse until smooth. If too thick, add a touch of water.</div>
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<b>ASSEMBLY:</b></div>
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In a champaign flute, add 3/4 ounce of elderflower liqueur then slowly add the prosecco until there is about an inch and half left of glass. Stir gently. Let bubbles relax. Next add about a tablespoon of blackberry syrup and stir gently. Garnish with 2 blackberries on a decorative toothpick and add fresh thyme sprig. Enjoy!!</div>
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Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com0tag:blogger.com,1999:blog-4917782200342901370.post-21974796820887829212018-04-27T13:46:00.001-07:002018-04-27T13:46:21.852-07:00Bacon, Ricotta & Honey Crostini | Friday Night Bites<div class="separator" style="clear: both; text-align: center;">
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<b>What is better then bacon?</b> In my book ..... nothing! The key to great bacon is to cook is low and slow on a griddle until it is crispy but certainly not burnt. The flavor stays true and a crispy delight is ready to enjoy.<br />
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This week's Friday Night Bites is a simple yet complex in flavor and texture. You have a crispy, earthy bread, creamy ricotta, crispy bacon, sweet honey, herby chives and a touch of fleur de sel. It satisfies all of the senses in your mouth. If you are having guests over or just hanging at home, this crostini is simple to make and it will leaving you wanting another and yet another.</div>
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I would suggest a chilled glass of Dry Riesling, Sauvignon Blanc or French Sancerre. These wines are light, not too full bodied and will cut some of the fat from the bacon and ricotta. Out of the three, I would choose a Sancerre any day. In contrast to sauvignon blancs from elsewhere, especially New Zealand, great Sancerres are characteristically restrained rather than exuberant, perfumed with citrus and chalk rather than bold fruit tones. The aromas and flavors of lime, grapefruit and lemon, floral and herbs along with minerality are present - a catchall impressionistic description of a quality found in many wonderful wines.</div>
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<b>BACON, RICOTTA & HONEY CROSTINI</b><br />
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Makes 12 Crostini<br />
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<b>INGREDIENTS</b><br />
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6 Slices Bacon, cooked<br />
12 Slices Sourdough Baguette<br />
3/4 Cup Whole Milk Ricotta<br />
Honey<br />
3 Tablespoons Chivies, small chop<br />
Fleur de Sel<br />
Olive Oil<br />
Salt<br />
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<b>INSTRUCTIONS</b><br />
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<b>To make the crostini:</b><br />
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Slice 12 pieces of the baguette about 1/2 thick. Brush olive oil on each side and season with a touch of salt. Lay on a baking sheet. Cook for 5 to 6 minutes on each side at 350 degrees. Remove and let cool.<br />
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<b>To assemble:</b><br />
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Spread about 1 tablespoon of ricotta on each toasted piece of bread. Break up a half of piece of bacon in to 3 or 4 pieces and lay on top. Drizzle with honey and garnish with a sprinkle of chives and fleur de sel. Serve and enjoy!<br />
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com3tag:blogger.com,1999:blog-4917782200342901370.post-63891829073215765282018-03-30T07:14:00.000-07:002018-03-30T07:14:37.488-07:00"The Aviator" Cocktail + Kicked Up Chex Mix | Friday Night Bites<div class="separator" style="clear: both; text-align: center;">
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<b>Yippee Skippee .... it is finally FRIDAY! </b> I think that means it is time for Friday Night Bites and this week I thought I would share another sublime cocktail with all of you. Noted for its stunning purple color, this old-school gin cocktail is a standout. It is a cocktail that was created before Prohibition by a bartender at the Hotel Wallick in New York. It is made with gin, maraschino liqueur, creme de violette and fresh lemon juice. The creme de violette is such a unique addition and makes this cocktail a true standout and often referred to the "forgotten classic". It is flowery, assertive yet sweet but a liqueur worth trying.</div>
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There is something about a true classic and the feeling that it evokes. A sense of purpose, tradition, consistency, quality and a sense of being remarkable. I do love classic things but at the same time, I love trying new things. Perhaps it is the Gemini in me. I have always been someone who loves a classic look but mixes it up with something unique that stands out - a touch of modernism. That is true for my style of dress and how my house is decorated. I believe it helps build individuality. Being comfortable in your own skin is such a liberating feeling and so empowering. If this cocktail could speak, perhaps that is what it would reveal about itself.</div>
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Speaking of classic, the chex party mix is just that. I recently whipped up a batch using the classic recipe but found that the flavors were good but not bold enough for my palate. I increased the butter, Worcestershire, garlic and onion powder along with the seasoned salt plus adding a few drops of tabasco sauce. The end result is one addictive snack that you will make over and over and over again. My sister in law came over last weekend so we could plan a fund raiser for my nephews school and could not stop eating this tasty treat. I asked her if she wanted me to put it into a bowl closer to us and she immediately said no - it would be too addictive and she couldn't stop. </div>
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<b>AVIATOR COCKTAIL</b></div>
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Make one cocktail</div>
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<b>INGREDIENTS:</b></div>
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2 oz. Gin</div>
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1/2 oz. Fresh Lemon Juice</div>
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1/2 oz. Luxardo (maraschino liqueur)</div>
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1/2 oz. Creme de Violette</div>
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In a cocktail shaker, add ice then all of the above ingredients. Shake really well. Pour into a cool cocktail glass through the strainer portion. Garnish with a l<a href="http://www.luxardo.it/products/gourmet/the-originai-maraschino-cherries.html">uxardo maraschino cherr</a>y and a lemon twist.</div>
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<b>KICKED UP CHEX PARTY MIX</b></div>
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<b>INGREDIENTS:</b></div>
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3 1/2 Cups Corn Chex Cereal</div>
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3 1/2 Cups Rice Chex Cereal</div>
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2 Cups Wheat Chex Cereal</div>
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10 Tablespoons Butter</div>
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3 Tablespoons Worcestershire Sauce</div>
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2 teaspoon Lowery Seasoned Salt</div>
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1 Tablespoon Garlic Powder</div>
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1 Tablespoon Onion Powder</div>
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6 Shakes of Tabasco Sauce</div>
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<b>To prepare the chex party mix:</b></div>
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In a large bowl that is microwave proof, melt the butter. Once it is fully melted, add the worcestershire sauce, seasoned salt, garlic and onion powder and tabasco sauce and stir well. Transfer to a smaller bowl then add the dry cereal. Slowly drizzle the sauce over the cereal and mix well with a large spoon or your hands until everything is well coated.</div>
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Preheat the oven to 350 degrees. Spread the mixture over two large baking sheets and bake for 10 mintues. Halfway, toss the mixture lightly then finish cooking. Remove and let cool. If you like it a bit saltier, lightly sprinkle more seasoned salt. Store in a large plastic bag. Enjoy!!</div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com0tag:blogger.com,1999:blog-4917782200342901370.post-78188075070116498042018-03-23T05:44:00.000-07:002018-03-23T05:44:01.129-07:00Orange Bourbon Fig Compote | Friday Night Bites<div class="separator" style="clear: both; text-align: center;">
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<b>I am dreaming of forwarding time to mid summer right now. </b> You may ask ....... why? It is fig season of course. Smile. I do simply adore figs, well actually kind of obsess over them - oh those glorious figs. It has been almost two years since I made my last big batch of Balsamic Fig Jam. I typically set aside a whole day and bang out 80 half pint jars of this delightful crowd pleaser. Besides enjoying it at home, it is my "go to" hostess and holiday gift to share with others. I have friends who wait in anticipation for it and one friend even has her whole family asking - when are you getting more fig jam?</div>
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Instead of using one of my last two jars of Balsamic Fig Jam, I thought I would whip up a simple fig compote. I guess it is simple in preparation but complex in flavor. This compote has citrus, star anise, allspice berries and bourbon. Yes, I said bourbon. A splash or two or three or four or even five is what makes this compote zing! I discovered these Spanish Tortas at Whole Foods several months ago and have been hooked ever since.</div>
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They are olive oil tortas called <i>"tortas de aceite"</i> in Spanish by <a href="http://inesrosalesusa.com/">Ines Rosales</a>. She began making these in 1910 by hand and selling them at the train station in Seville, Spain. Quickly she could not keep up with production and started a company by utilizing the local village women to assist in making them. Fast forward to today, the tradition continues and they are still made by hand with the same recipe Ines Rosales created over 100 years ago and made in small batches. I enjoy the original flavor that has a sweetness yet savory flavor along with rich olive oil and anise seed. They would be perfect with manchego and a touch of quince paste to be quite traditional Spanish. I thought the combination of Gruyere and my Orange Bourbon Fig Compote would do the trick. The combination certainly did not disappoint. I highly encourage you to check out these crackers and make a bit of the fig compote that can be used for many different things.</div>
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<b>ORANGE BOURBON FIG COMPOTE</b></div>
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Makes approximately 2 Cups</div>
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<b>INGREDIENTS</b></div>
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<b>For the compote:</b></div>
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16 oz. Dried Mission Figs, remove stem and cut into quarters</div>
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2 Cups Boiling Water</div>
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1/4 Cup + 2 Tablespoons Bourbon</div>
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5 Whole Star Anise</div>
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12 Whole Allspice pods, lightly crushed</div>
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Peel of one Orange</div>
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Peel of one Lemon</div>
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1/4 Cup Lemon Juice</div>
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2 Tablespoon Sugar</div>
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1/8 Teaspoon Salt</div>
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3 Sprigs Fresh Thyme</div>
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1/4 teaspoon Nutmeg</div>
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<b>To prepare the compote:</b></div>
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In a medium pot, add the boiling water, 1/4 cup bourbon and the figs. Let soak for 20 minutes. </div>
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Toast the star anise and allspice pods in a small sauce pan until fragrant, then add to the pot. Next add the lemon juice, nutmeg, sugar, orange and lemon peel, salt and thyme. </div>
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Bring to a boil, them reduce to a simmer for about 15 minutes or until thickened. Let cool and remove the star anise, thyme sprigs and peels. Take 3 orange peels and slice thin and add back to the pot. Add the 2 tablespoons of bourbon and stir. Store in a jar in the fridge until ready to enjoy with cheese and crackers. </div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com0tag:blogger.com,1999:blog-4917782200342901370.post-28252297478778451132018-03-16T07:00:00.001-07:002018-03-16T07:00:10.072-07:00Warm Goat Cheese with Herbs and Spices | Friday Night Bites<div class="separator" style="clear: both; text-align: center;">
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<b>Just imagine .... warm goat cheese, flavored olive oil and warm crunchy bread - now that is my idea of heaven in my mouth. </b>The infusion of citrus, spice and earthy herbs is a sublime combination along with the tangy goat cheese and crunchy baguette. Add a touch of fluer de sel and this bite is simply perfect. Goat cheese has a pristine white color and distinct flavor that is one of the most amazing cheeses in the world - a humble basic for some, a gourmet delight for others.<br />
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The key to this delightful simple last minute appetizer is the assortment of herbs and spices. The sweetness of the allspice berries and cardamom are best with a tad of toasting in a saute pan to bring out the height of flavor to infuse with the oil. I am fascinated with the look and fragrance of the star anise which is indigenous to northeast Vietnam and southwest China. The distinct shape adds to the visual appeal of this dish.<br />
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The other secret to the success of this appetizer is the garlic and orange peel. There is just something about fabulous citrus and garlic have a unique marriage that is a lasting bond. I added quite a bit of garlic since when it gets soft in texture and taste, it is so perfect to smear over crunchy bread.</div>
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<b>Wine Notes:</b> I would suggest serving this appetizer with a crisp, chilled Sauvignon Blanc which is one of the classic pairings with goat cheese. One of my favorites is the one from Kim Crawford in Marlborough Australia. It has a pale yellow color with aromas of lifted citrus, tropical fruit, and crushed herbs. This wine has a vibrant acidity and a fullness mouth feel and you can identify tropical fruit, passion fruit, melon and grapefruit. It is typically about $15.00 to $18.00 per bottle and widely available. Run, don't walk, to pick up a bottle today.</div>
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<b>WARM GOAT CHEESE WITH HERBS AND SPICES</b></div>
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<b>INGREDIENTS:</b></div>
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<b>For the flavor infused oil:</b></div>
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1/2 Cup Olive Oil</div>
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2 teaspoon Allspice Berries</div>
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1 1/2 teaspoon coriander seeds</div>
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1 Tablespoon Cardamom Seeds</div>
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8 Cloves Garlic, peeled and lighly smashed</div>
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3 3-inch strips orange zest</div>
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2 Fresh Bay Leaves</div>
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2 Star Anise Pods</div>
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1/2 teaspoon crushed Red Pepper Flakes</div>
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Take the allspice berries, coriander and cardamom and slightly crush with a large knife and the palm of your hand, then add to a sauce pan and toast over medium heat for a couple minutes. Add the olive oil, bay leaves, red pepper flakes, star anise and garlic. Cook over low heat for 30 minutes, then let sit for 20 minutes to slightly cool.</div>
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<b>For the appetizer:</b></div>
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Warm baguette, torn into small pieces or slices</div>
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8 Oz. Fresh Goat Cheese - room temperature</div>
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Fleur de Sel</div>
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In a shallow bowl that is at about 12 inches wide, break the goat cheese and spread evenly. Take the olive oil mixture and pour over the goat cheese. Serve with a couple knifes to scoop of the goat cheese, herbs and spices along with the infused oil. Season each bite with a bit of fleur de sel.</div>
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*Adapted from Bon Appetit</div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com0tag:blogger.com,1999:blog-4917782200342901370.post-24527036819334483402018-03-09T06:30:00.000-08:002018-03-09T07:05:46.932-08:00Sublime Bar Nuts + "The Last Word" Cocktail | Friday Night Bites<div class="separator" style="clear: both; text-align: center;">
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<b>There is something special about enjoying a craft cocktail with sublime bar nuts. </b> The bar is raised even higher (no pun intended) when you are sitting at a swanky, hip bar with cool music playing and having your significant other or close friend next to you. You could even simply be sitting at the counter in your kitchen with the lights dimmed and have a bar experience.<br />
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I dove into the challenge of creating this vibe with my favorite cocktail - "The Last Word". <span style="background-color: white; color: #333333; font-family: "bitter" , "georgia" , serif; font-size: 15.4px;">This complex, herbal cocktail will win any argument. Equal parts gin, chartreuse, maraschino liqueur and fresh lime juice, make this an old-fashioned cocktail that feels awfully modern. As they say - what's old is new again. Its equally-portioned ingredients make for easy scaling: mix up a triple or quadruple batch to serve several folks at once. The history of this cocktail has some interesting details - check it out <a href="https://en.wikipedia.org/wiki/The_Last_Word_(cocktail)">here</a>.</span></div>
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For several weeks, I have been working on perfecting a simple yet complex in flavor bar nut recipe and finally I am happy with the recipe I am sharing with all of you. I have been trying to perfect a nut mix that I found at Whole Foods and just can't quite get the flavor profile. I examined the ingredients and researched other recipes but nothing was quite right until now.</div>
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Several years ago, hubby and I attended the wedding extravaganza of our dear friends. It was a 4 day event with parties each night from San Francisco to Marin. Each one more elaborate the next. One that still sticks in our memory was at a stunning house in San Francisco that had an elevator, a spectacular view of the bay and a sunken bar. This bar was set aside in a room that was all paneled in wood with leather swivel chairs and included a bar tender for the evening. I felt like I was at a swanky bar in New York. To this day, we always wish for a sunken bar. One can dream - right?</div>
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<b>SUBLIME BAR NUTS + "THE LAST WORD" COCKTAIL</b><br />
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<b>SUBLIME BAR NUTS</b><br />
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3 Cups Assorted Nuts<br />
4 Tablespoon Butter<br />
3 Tablespoon Brown Sugar<br />
1/4 teaspoon Cayenne Pepper<br />
1 teaspoon Worcestershire<br />
1 1/2 teaspoon Onion Powder<br />
1 1/2 teaspoon Garlic Powder<br />
Lowery's Season Salt<br />
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Preheat oven to 350 degrees. In a large glass bowl add the butter and melt in the microwave then add the brown sugar and cook for 1 to 2 minutes until bubbly. Immediately stir in the cayenne pepper, worcestershire, onion and garlic powder. Cook for another 30 seconds in the microwave. Toss in the nuts and coat really well. Spread evenly onto a baking sheet. Cook for 10 to 12 minutes or until golden brown. Season with salt. Let cool and serve.<br />
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<b>THE LAST WORD COCKTAIL</b><br />
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1 oz. Gin<br />
1 oz. Green Chartreuse<br />
1 oz. Maraschino Liqueur<br />
1 oz. Fresh Lime Juice<br />
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Chill the glass. In a martini shaker add 1/2 cup ice. Add the above ingredients to the shaker and shake for about 10 seconds. Pour through the strainer portion of the shaker into the chilled glass. Add a slice of lime or lime peel for garnish. Serve and enjoy!! Cheers to you!<br />
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com0tag:blogger.com,1999:blog-4917782200342901370.post-4261590896122835152018-03-02T07:10:00.000-08:002018-03-02T07:10:25.705-08:00Peach, Balsamic and Basil Tartine | Friday Night Bites <div class="separator" style="clear: both; text-align: center;">
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<b>Rain glorious rain! </b> The Bay Area has been a bit starved this year for rain. December, January and into February were rather dry months. Five years ago we experienced the beginning of drought much the same way, so as you can imagine, we were all getting nervous. Yesterday, March 1st brought much needed rain and it was really coming down. The forecast calls for more rain ahead over the weekend and next week - thank goodness! We can only hope that March and April bring buckets of rain to ward off a drought.<br />
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We even had snow on the two highest mountains - Mount Diablo and Mount Hamilton - it was certainly a rare site here. Check out my <a href="https://www.instagram.com/p/BftwFa-lud0/?taken-by=authenticsuburbangourmet">Instagram</a> and you can see a photo of snow on Mt. Diablo. It only stayed a day or so, but it was all the buzz here in the bay area.</div>
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A lot of times, I gain my inspiration for our Friday Night Bites while browsing through the grocery store. I do love to shop. Not only for the traditional clothes, but for food. Being a foodie, the grocery store is on a different level for me. My favorites are Whole Foods, Trader Joe's and our new giant Safeway. Between the three, I can get everything I need. I was in Safeway and spotted peaches. I thought it was a bit early in the season, but they turned out to be pretty darn good. I must confess that when the traditional peach season arrives, it is a happy time in my household.</div>
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One of my favorite appetizers is a crostini or tartine. I am obsessed with the idea of creating something that packs a ton of flavors and textures all on a piece of bread. I went a bit old school and picked up a small tub of <a href="https://presidentcheese.com/products/cheese-spreads/rondele-president-garlic-herbs/">Rondele</a>, garlic and herb flavored cheese. You know you all see this in the cheese isle and never take a second look, but you should. It is so tasty and can turn a plain crostini or cracker into a flavorful bite. I recommend letting it come to room temperature first to make the spreadability factor work in your favor. My other favorite flavor is reduced balsamic. No need to spend a ton of dough on super aged balsamic, simply heat over medium heat for about 5 to 10 minutes until the vinegar reduces to a syrup consistency. The heating method "ages" the balsamic and sweetens it too. If it gets too thick, just add a touch of balsamic to loosen it.</div>
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<b>PEACH, BALSAMIC AND BASIL TARTINE</b></div>
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Makes 6 Tartines</div>
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<b>INGREDIENTS:</b></div>
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2 Peaches</div>
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6 Slices of Rustic Country Bread</div>
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Basil</div>
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Rondele Cheese</div>
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Fluer de Sel</div>
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Basil</div>
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1/3 Cup Balsamic Vinegar</div>
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<b>INSTRUCTIONS:</b></div>
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<b>To prepare the reduced Balsamic:</b></div>
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Add the balsamic vinegar to a small sauce pan and cook on medium heat for 5 to 10 minutes. It is key to watch it the majority of the time, so you don't burn or overcook. Once you start to see it reducing, you can take it off the heat and let cool. </div>
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If it is not thick enough, simply add it back to the heat and reduce until a syrup consistency. If it is too thick, add a touch of balsamic and stir to loosen the mixture. Once you do this a few times, you will be able to perfect the method.</div>
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<b>To prepare the tartines:</b></div>
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This is a lose recipe and very easy. Toast the rustic country bread until light brown and let cool. Spread each slice with the Rondele cheese. Add about 4 to 5 slices of peaches to each one. I would cut the peaches about 1/4 inch thick. Lay on a platter and drizzle each one with the reduced balsamic. Top with a few torn basil leaves and sprinkle a touch of fluer de sel on each one. Enjoy right away!</div>
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<br />Lisa | Authentic Suburban Gourmet http://www.blogger.com/profile/16675637408905454094noreply@blogger.com0