Wild Mushroom Terrine

Pairing: Rosé

APPETIZER

Wild Mushroom Terrine

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 […]

Sea Scallops with Fennel Marmalade

Pairing: Chardonnay

APPETIZER

Sea Scallops with Fennel Marmalade

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

  • 1 fennel bulb, finely diced. Reserve some of the […]

Mussels in Red Pepper Vinaigrette


APPETIZER

Mussels
IN RED PEPPER VINAIGRETTE

Makes 2 dozen

  • 1 red pepper
  • 1 ts. capers
  • 1/2 cup olive oil
  • 3 T. red wine vinegar
  • 1 T minced onion
  • 1 T minced fresh parsley
  • Sea salt to taste; fresh ground pepper
  • 2 dozen tightly closed mussels
  • 1 lemon

Roast the pepper over open flame […]

Little Sourdough Pizzas

Pairing: Aromatic Whites

APPETIZER

Little Sourdough Pizzas

Note: If you do not keep sourdough, use any recipe for pizza crust.

SOURDOUGH PIZZA CRUST

  • 
1 cup starter
  • 1 cup whole wheat flour
  • 1 cup flax seed or meal
  • 
1 cup semolina flour
  • 
1 T olive oil
  • […]

Herbed Shrimp with Red Pepper Dipping Sauce

Pairing: Aromatic Whites

APPETIZER

Herbed Shrimp with Red Pepper Dipping Sauce

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 […]

Garbanzo Fritters with Jicama Salad

Pairing: Aromatic Whites

APPETIZER

Garbanzo Fritters with Jicama Salad

Serve with Bethel Heights Pinot Gris

FRITTERS

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 […]

Smoked Salmon and Roasted Leek Tartlets

Pairing: Pinot Noir

APPETIZER

Smoked Salmon and Roasted Leek Tartlets

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 […]

Lentil-Walnut Paté

Pairing: Pinot Noir

APPETIZER

Lentil-Walnut Paté

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 […]

Gougère

Pairing: Pinot Noir

APPETIZER

Gougère

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 […]

Fig Paté and a Story

Pairing: Pinot Noir

APPETIZER

Fig Paté and a Story

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 […]