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A terrine is considered a country-style paté, and while it takes some time to assemble, and requires you to have a way to grind meat, it stores in the refrigerator for up to 10 days ahead of when […]
Note: This marmalade can be used for many other recipes, including a side dipping sauce for shrimp or pork tenderloin. It makes about two cups.
To serve 30 appetizers
Makes 2 dozen
Roast the pepper over open flame […]
Note: If you do not keep sourdough, use any recipe for pizza crust.
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Serve this appetizer (6 to 8 portions) with Bethel Heights Pinot Gris
Here is a very tasty, simple appetizer, especially if you have small containers of red pepper sauce handy in your freezer. I […]
Serve with Bethel Heights Pinot Gris
1 ½ cups cooked garbanzo beans
Soak overnight – one cup dried beans Day two: Drain. cover with two inches clean water and add a teaspoon dry mustard to the cooking water. Cook till […]
This recipe is inspired by Diane Morgan, who authored a cookbook entitled Salmon. I served these tasty tartlets at room temperature for our fall Cellar Club event, and they were a hit. I am […]
This healthy appetizer will surprise you. It tastes more like traditional liver paté than you would imagine. Very good choice for a lighter, vegetarian option. I like to serve it with apple slices as well as crackers […]
These cheese pastries are traditionally served with Pinot noir, originating in Burgundy. The following recipe comes from Gourmet’s Menu Cookbook. There is a similar recipe, but without the addition of placing a second gougère on top of the first (see […]
By Marilyn Webb, June 2001
Our friend, Joanie Drabkin, had a treeload of figs one late summer, and I happened to get a piece of the action. Very ripe. Almost dead ripe. (I begin to understand […]
