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 […]

Belgian Endive with Curried Crab

Pairing: Aromatic Whites

APPETIZER

Belgian Endive with Curried Crab

Makes 30 appetizers

  • 6 T mayonnaise
  • 2 ts. curry powder
  • 1 T white wine
  • 1 clove garlic, peeled and minced
  • Leaves from any one or several fresh herbs: chives, oregano, thyme or basil…. about 3 T. […]