Bacon, Smoked Mozzarella and Blueberry Jam Crostini | Friday Night Bites

If you have been following me for a while, you know I have a small, okay, large obsession with crostinis. They are the perfect vessel for placing a combination of tasty ingredients on top of and then devouring. As for the combinations, those are simply an endless list. It can be a simple as some triple cream brie with a dollop of fig jam on top or something more complex with say ten different ingredients. Whatever the amalgamation you choose, it is destined to be remarkable.

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Crostinis have to be a favorite Friday Night Bite for Hubby and me. They are straightforward, delicious and an ideal one to two bite delight. While driving to a meeting in Sonoma this week, I figured I had time to dream up my Friday Night Bite for the week. For some reason bacon and blueberry jam kept dancing in my head. In addition, I had purchased some smoked mozzarella from Trader Joe’s that I was looking forward to using. Why not put all of these together! That was easy.

It was my birthday on Tuesday and needed to attend a meeting in Sonoma for half the day. Once the meeting was concluded, I took the rest of the day off. After my meeting was finished, I decided to stop by one of my new favorite wineries – Keating. It is located at Cornerstone in Sonoma – you know the place with the giant blue chair. If you have not been there, it is a great stop. Keating Wines is a small production winery that sources the best fruit from both the Napa and Sonoma appellations. They offer distinctive high-end Bordeaux varietal wines from Beckstoffer’s Georges III in Rutherford and Cabernet Sauvignon from the 45 year old Montecillo Vineyard in the Mayacamas mountain range. These are just a few of their superior wine choices.

The tasting room is nicely appointed and has such a warm feeling when you walk through the doors. Typically the winery doggie is there to great you as he sits on the chair or couch. He was actually not there when I ventured there this week. I have tried both of the cabs and simply love the 2009 Sonoma Valley Montecillo Cabernet Sauvignon and Keating only produces 220 cases of this wine. It is rich in dark berry flavor particularly blackberries and blueberries with a perfect addition of cedar and smoke. It would be perfect to age for the next five years but if you are like me and can’t wait, you can decant and let breath for an hour prior to enjoying.

If you are heading to Sonoma, please add Keating to your list or simply have a bottle or two shipped to your house – I promise if you love a great Cabernet, you will love this one.

Bacon, Smoked Mozzarella and Blueberry Jam Crostini

Makes 12

Baguette, cut into 12 – ¼ inch slices

4 Slices Bacon, cooked until crisp and broken into thirds for each Crostini

Blueberry Jam

Smoked Mozzarella Cheese (or plain mozzarella)

Flat leaf parsley, garnish

On a cookie sheet, lay the sliced baguette slices and top with a slice of the smoked mozzarella cheese. Bake in a 350 degree oven for 10 to 12 minutes or until just melted. If you prefer a bit more golden, leave in longer. Remove from the oven and top each one with a teaspoon of handmade or store bought blueberry jam. Next add a 1/3 of a slice of the crisp bacon and sprinkle with thinly sliced flat leaf parsley. Enjoy!

Virtual Wine & Appetizer Party for 4 Year Blogoversary + Avocado Toast with Chili Flakes and Lemon

How does time go by so fast?  Someone please explain.  Smile.  Today is my 4 year Blogoversary. I remember the day that I hit the button to click my first post live to the internet – a bit scary but moreover super exciting.  Little did I know; how that first click would change and enhance my life in such a positive way. Big smile.

I said to one of my co-workers that I had a goal to become more technically savvy and learn something new.  That was a few months before the birth of Authentic Suburban Gourmet.  Several, several months later she said to me – you did it!  You accomplished your goal and she was right.  Along with that I pushed myself to continue to learn about photography, finding my voice and mastering the whole social media trend.  I have to say that my photography has improved significantly since day one.  (I quiver a bit looking at the old photos, but it keeps me humble and pushes me to continually strive to the next level)  I understand the social media influence and benefits to helping my blog and connecting with new readers and friends.  Always learning about new things, and that is the fun part.

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If when I started this blog four years ago, I would have looked into a crystal ball and learned that I would meet a bunch of wonderful new friends along the way, I would not have believed it.  That I have to say is the BEST part of having this blog.  I have met and built brilliant friendships with some absolutely outstanding individuals.  Cheers to all of you!

In a recent post, I posed a question about my blog anniversary and if anyone had ideas on how I should celebrate.  Rose from Magpies Recipes mentioned I should throw a virtual appetizer party – she got my creative juices going.  With my blogoversary landing on my “Friday Night Bites” regular posting schedule, it was a perfect opportunity to incorporate this idea and invite food blogger friends to a Virtual Wine and Appetizer Party.  It was the next best thing to actually having everyone over to my house to be part of our Friday night tradition of wine and appetizers. 

I asked each friend to share a favorite appetizer, a wine pairing and to share a favorite entertaining tip.  Not too mention each person had such kind words to share and I was extremely grateful.  I was smiling from ear to ear.  Smile.

So here goes ...... I will kick off the Wine and Appetizer Party with a quick toast to all of YOU – my readers, followers and fans of Authentic Suburban Gourmet.  I raise my glass of bubbly to thank each of you and look forward to a fantastic 2013.  May each of you have a happy, healthy and personally prosperous year ahead.  Cheers!!!

Let’s head over to the party and enjoy what all of my friends have brought to the Virtual Wine and Appetizer Party!  Thank you to EVERYONE for the tasty treats and delish adult beverages!

Come join the party and enjoy a glass of wine and a bite or two or three of the tasty appetizers!!!

Kim from LivLife is sharing her newest signature drink and will kick off the party with a toast. She has a wonderful blog and beautiful daughter, and is originally from the Bay Area. Kim -  If a house goes for sale on my street, I will let you know. Smile. Her smile and positiveness is infectious!  

Here is Kim’s contribution to the party:  “Lisa!!  So you know I've always wanted to come to one of your fabulous appetizer parties.  Your weekend events leave me at the opposite end of the state and purely envious.  Hearty congratulations on your blog anniversary, and thank you so much for including me in the Virtual party!  I know you have plenty of wine, but I thought that since it's a celebration, I'd bring my new favorite sparkling cocktail... A nice bubbly Champagne Pomegranate Cocktail.  Bubbles always make me think of celebrations, so here's toasting your and The Authentic Suburban Gourmet's 4 year Anniversary!”

Jean from Lemon and Anchoviesis someone I met early on and began to comment on each other’s blogs. We became friends in the real world and have quite a bit in common.  It turns out that both of our hubby’s share the same love for flying small planes and get together to fly together – never would have thought that my hubby gained a new friends through my blog.  Small world!  I admire Jean’s travel, stunning photos and creative dishes. 

Here is Jean’s contribution:  Hi, Lisa.  Congrats on 4 years of blogging, wow!  You just keep getting better and better! Thanks for inviting me to be a part of your celebration.   Prawns on Crisp Polenta Rounds with Sun-Dried Tomato Dipping Sauce -This is the kind of stress-free appetizer we all need to add to our entertaining arsenals.  The polenta and dipping sauce can be prepared in advance.  All you would need to do is cut the polenta into rounds and crisp them up under the broiler before the guests arrive, cook the shrimp (which only takes a couple of minutes on the stove) and assemble with the dipping sauce.  They are easy to prepare in large quantities and make for a hearty appetizer, eliminating the need to prepare several dishes for one party.  A light, crisp Pinot Grigio would complement these polenta rounds very nicely.  

As for my entertaining tip?  Do as much as you can before the guests arrive so you don't miss enjoying your own party. Prepare a shopping and to-do list at least a week in advance and get as much prep-work and cooking done a day or two before

Liren from Kitchen Confidante is a wonderfully talented food blogger and photographer.  I am in AWE of her photography prowess.  Several years ago Liren opened her home to host a bunch of bloggers for a dinner party when she participated in the Food Buzz Contest.  The dinner was amazing but the best part was meeting her in person and the other food bloggers. BTW Liren literally lives less than 30 minutes away from me.  Here is Liren’s contribution to the party:

I love these croquettes I recently shared: These Shrimp and Potato Croquettes are like a marriage between potato knishes and hush puppies - old favorites that bring back to my childhood back on the East coast. But while they remind me of what many consider rustic snacks, these croquettes have enough elegance to be served at a party, especially with good friends. I would pair these with a hearty Zinfandel or Rioja; these would be perfect to wash down these little pillows of heaven! Happy Blog Birthday Lisa! Liren ox

Gina from SPcookiequeen is someone I had interacted early on in my blogging days.  At that time, I would have never thought we’d meet in person until Jean hosted a blogger brunch a few years later.  It is a bit surreal meeting a fellow blogger that you only know in the “web world” and of course it is better in person.  Gina is full of life and has such a wonderful smile.  She is one heck of a cookie baker and jam maker!  I recently told her she needs to open a bakery called – “Gina’s Cookie Palace” – I hope one day she does. (I would be a frequent customer)  Here is Gina’s contribution:

Congrats on making it 4 years, that's amazing.   Thank you Lisa for letting me celebrate your 4th anniversary with you.  It's quite an accomplishment and I know I'm always hungry and inspired when I stop by over here. I love how your appetizers can sub for a meal.  I was hoping something summery, crunchy and a bit spicy (Sweet Corn and Black Bean Baked Egg Rolls)  would be great for your party.  There is a Gamay Rouge from V. Sattui in St. Helena with it's fruitiness and slight sweetness that would round out those egg rolls perfectly.  Thanks again Lisa, can't wait to see what next year brings for you.  Hope it's all fabulous.

Patty from Patty’s Food is someone I have known for a while.  When we finally met in person at Jean’s blogger brunch, it was like seeing an old friend you have not seen in long time.  We realized we had quite a bit in common and only lived about an hour away.  Patty makes some delicious treats and I can attest to tasting quite few.  She loves her family and just has a wonderful spirit about her.  I was thrilled when she said she was bringing her tasty cheese puffs to the party.  

Here is Patty’s contribution: Mini Goat Cheese Puffs forFrench Fridays with Dorie. I am bringing an icy cold bottle of Russian River Valley J Vintage Brut sparkling wine to Lisa's virtual wine and appetizer party along with a tray of my favorite mini goat cheese puffs.  The J sparkling wine is a blend of Chardonnay, Pinot Noir and Pinot Meunier and I have to say that's it's one of my favorite bottles to bring to a party.  My mini puffs have a small filling inside that includes soft goat's milk cheese with minced fresh herbs-they pair very well with a flute of sparkling wine and are a lovely way to tease the appetite before dining.  Congratulations Lisa on your 4 year blogoversary and I can't wait to see what everyone else brought to the party!

Priscilla from She’s Cookinlives in Southern California but I wished she lived here in the Bay Area.  She finds the BEST restaurants to eat and my mouth waters every time I read her reviews or see what she posts on Facebook.  Priscilla is a very positive and friendly person.  We have yet to meet face to face BUT I know that will happen.  Smile.  Here is Priscilla’s contribution to the party:  "I'm bringing Blini & Caviar - with champagne of course!"

I always love a party - especially one thrown by such a warm and thoughtful person as Lisa! Plus, I wouldn't want to miss toasting to her 4-year milestone and experiencing what is sure to be a delicious spread of appetizers since I have an inkling as to the guest list ;)

To celebrate I'm bringing my favorite Mad Men inspired appetizer because I adore that era of elegant parties and I have a feeling Lisa does to. Blini & Caviar will Wow your guests, but is actually very easy to make. The appetizer-size blini are quick and easy to make, then simply top with a dollop of sour cream and spoonful of caviar, garnish with rosemary, dill, or chives and you're set.

For special occasions I would share a bottle of Veuve Cllicquot Brut Yellow Label - awarded 91 points by Wine Spectator, it evokes flavors of apricot, peach, vanilla pastry and mineral; racy, with a snappy acidity that complements the saltiness of caviar and luscious sour cream perfectly.

My entertaining tip is to read Lisa's blog for her tips :) Be organized, plan ahead, simple dishes made with quality ingredients always shine, and prepare as much in advance as you can so you can enjoy the party and your guests, too. Also, rule #1 - don't make anything complicated that you've never made before. Cheers!

Azmina from Lawyer Loves Lunch has been someone whose blog I have read for many years.  When I read her post years ago talking about her time on Master Chef, I knew she was a talented cook.  After meeting her in person, she a petite and lovely person who is always smiling and her smile is infectious.  During the holidays at our lunch and cookie exchange, she shared some delicious cookies and could certainly sell these, they were that good.  Here is Azmina’s contribution to the party:  Congratulations again on your four year blog'versary! I'm bringing my Crunchy Beef Samosas to your appetizer party. Thanks again for inviting me :) 

These crunchy, savory beef samosas are the perfect appetizer for any party, be it a large bash with your friends or a cozy date night with your significant other. The flavorful beef mixture is neatly tucked in a wonton wrapper pouch and fried so each samosa is perfectly hot and crispy. The samosas are also totally adaptable so if ground beef is not your thing, fear not because they are equally tasty stuffed with a chicken or vegetable filling. Serve the samosas with fresh cilantro chutney, a cool cucumber raita, or as the hubster likes 'em, with a squirt of ketchup. Make a giant batch, pop 'em in your freezer, and fry them up at a moment's notice. With samosas at the ready, you're ready to have a fantastic party anytime! 

Lisa from Ravishing Hunger is someone that I met while taking a cooking class in San Francisco earlier in 2012.  We were paired together to make an Orange and Olive OilCake.  While chopping and mixing, we engaged in conversation and soon learned that she also had a food blog.  What are the odds – right?  She had put it on hold, but I guess the conversation got her energized again and she brought it to life again.  It was fun for me to share what I had learned and sort of be a mentor for her.  Not too mention she is one heck of a nice girl and very interesting to talk too.  Smile.  

Here is Lisa’s contribution to the party: Thanks for including me in your upcoming post! Attached is a photo and a link to one of my favorite appetizers for your Virtual Wine and Appetizer Party: Baked Herb Ricotta and Roasted TomatoCrostini is one of my favorite appetizers to make. This recipe is about taking simple ingredients and turning them into something wonderfully delicious. Ricotta is given a boost by the addition of fresh herbs, lemon, and a bit of heat from the crushed red pepper flakes. I add a few roasted tomatoes on top to give a burst of sweetness. Perfect for spreading on top of crostini and finished with a drizzle of olive oil. This appetizer can be prepared the morning of your party and heated in the oven right before guests arrived.

I would pair this appetizer with a bottle of fruity Pinot Gris keeping in the line with the bright flavors of the herbs and lemon. 

The one entertaining tip that I try to abide by whenever I have guests over to my home is to do as much of the cooking in advance so that I can spend quality time with my guests instead of in the kitchen. Having a host or hostess that isn't stressed about making sure everything is perfect or is stuck in the kitchen all evening makes for guests that are relaxed and feel right at home! All my best, Lisa

Last but certainly not least is Rose from Magpies Recipes to whom gave me inspiration for this Virtual Wine and Appetizer Party – thank you Rose!  I recently met Rose at a holiday lunch and gift exchange with fellow food bloggers that Patty arranged.  Rose has a lovely blog and is a gifted photographer.  She has the most adorable son who I swear is a 35 year old man trapped in a 3 year old body.  He is well poised, encompasses the best manners and is super intelligent.  Just darling!  Here is Rose’s contribution to the party:

So excited about your party! Here is my entry: Melted Brie Balsamic Bruschetta Dip.  My one entertaining tip and something I constantly remind myself to do, is to plan well and get as much done prior to the day of the party so that I am not tired or stressed and am able to enjoy friends and family which is of course the most important part of getting together. I am always looking for quick and easy to make appetizer ideas, and was very happy to have found this dip, which has quickly become my favorite and I see myself making it often. 

This appetizer was inspired from a wonderful picnic in Sonoma. It is very easy, effortless and quick to put together and yet, very flavorful and I think looks elaborate and sophisticated. The warmed, gooey round of Brie cheese topped with fresh, juicy bruschetta is a great combination to dip your baguette, crackers or my personal favorite- garlic bagel chips into. We enjoyed it with a bottle of chilled Gewürztraminer from the nearby Gundlach Bundschu. Have a wonderful year ahead Lisa! Look forward to partying with you again :)  

Since it is also my weekly Friday Night Bites series AND we are having a party AND I love making appetizers, I have a super simple one that I am bringing to the party.  Over the weekend I went to lunch with my restaurant club and we ventured to San Francisco to check out ParkTavern in North Beach.  One word – DIVINE!  We shared a bunch of things but I have to say the Avocado Toast with Lemon, Chili and Sea Salt just sang to me.  I could have eaten four or five more of them, but refrained.  Decided to recreate it for all of you!

Avocado Toast with Chili Flakes and Lemon

Makes 4 (simply double or triple to increase amounts)

2 Slices of whole wheat or similar bread with crusts removed

1 Avocado

Chili flakes

Lemon

Sea Salt

Toast on both sides the crustless whole wheat bread.  Cut the avocado in half lengthwise and remove the pit.  With a sharp knife loosen the avocado half from the shell and lay flat on a cutting board.  Slice thin. 

Spread out the desired amount of thin slices on top of the toasted bread, in two rows worked best.  Next squeeze a bit of lemon on top of the avocado and sprinkle with desired amount of chili flakes.  I removed a lot of the white seeds to reduce the heat and simply have the flake portion.  Next sprinkle with salt and then with a sharp knife cut on the diagonal. 

Wine suggestion: Great to serve with a prosecco, dry Riesling or Sauvignon Blanc.  Enjoy!

Blue Cheese Shortbread Bites + New Years Eve 2012

Three, two, one, party!  With 2013 around the corner, do you have your New Year’s Eve celebration plans set?  Are you painting the town red?  Hosting a soirée at your house? Attending a friend’s bash? Relaxing in front of television with a glass of champagne and ringing in the New Year with Ryan Seacrest? No matter what plans you have, as long as you are authentic in your celebratory plans and do what makes you happy, then that is the best way to ring in the New Year.

Last year at this time I was preparing for an intimate New Years Eve soiree that I was hosting at our house.  Entertaining for me is an opportunity to let my creative juices flow, gather good friends together and share in great conversation and many laughs.  One of my long time friends Denise came to the Bay Area for the holidays, so it was a perfect reason to host a wine and appetizer party at our house for her and about a dozen plus other friends.  A good time was had by all with good friends, great conversations, tasty food, special wines and indelible memories.

This year Hubby and I decided to celebrate with just the two of us by enjoying a wonderful bottle of bubbly and sharing tasty appetizers.  Perhaps to ring in 2014, we will host a bash at our house.  Until then, I am looking forward to having a party for two and ringing in the New Year with my hubby.  We will be feasting on an array of appetizers along with enjoying a few glasses of French bubbly.  I have featured a few of the tasty appetizers we will be enjoying.

Blue Cheese Shortbread Bites, Truffled Popcorn and Caprese Bites

Speaking of bubbly, thought I would share with all of you a Quick Guide to Champagne and Sparkling Wine:

Facts

Authentic champagne, a sparkling wine must come from the Champagne region of France and must be made using the “methode champenoise”, in which secondary fermentation occurs in the bottle.  Other sparkling wines are made using “methode traditionelle”, “bottle fermented” or methode champenoise” on the label.

Alternatives

• American Sparkling Wines such as Roederer Estates (by Champagne Louis Roederer), Domaine Chandon (by Moet & Chandon) and Domaine Carneros (by Tattinger) are a few French producers in California.
• Cremant are sparkling wines made outside of the Champagne region in France and still utilize the methode champenoise to produce these sparkling wines.  Brut Rose is a perfect example of Cremant with it’s lovely coral color, berry aromas and a dry finish.
• Cava is from Spain and is the sparkling wine that is primarily produced in the Penedes region in Catalonia.
• Prosecco, one of my favorites is made from the Moscato Bianco grape in the Peidmont region in Italy.
• Blanc de Blancs is made only with chardonnay grapes and goes well with light foods
• Blanc de Noirs is made solely from pinot noir and pinot meunier grapes and often have a deeper color which pair well with meats and cheeses.
• Rose can be all pinot noir, pinot noir & pinot meunier or a blend of all three grapes.  The color comes from leaving the skin on during the fermentation process for a period of time and is called “saignee” which means bleeding.  Rose pairs well with food.

Dry versus Sweet

Review the label to determine the level of sweetness:

• Extra Brut – totally dry
• Brut – dry
• Extra Dry – Medium dry
• Sec – slightly sweet
• Demi – Sec: Fairly sweet
• Doux – Sweet

Chilling

According to the French, the correct way to chill a bottle is to use a champagne bucket filled with a combination of water and ice should reach the perfect temperature in 15 to 20 minutes.

Food Pairing

Champagne is a wonderful beverage to pair with many foods.  Here is a quick list of both traditional and non-traditional pairings to try:

• Hard cheeses – Cheddar, Gouda and Parmesan
• Breaded and fried mushrooms with a Srirachi dipping sauce
• Gruyere Gougeres
• Mac and Cheese
• Truffled Popcorn
• Deviled Eggs
• Handmade Potato Chips with Sea Salt
• Crab Cakes
• Butternut Squash Risotto
• Mini Bacon, Lettuce and Tomato Sandwiches
• Chinese Egg Rolls
• Classic Cheese Fondue
• Individual Baked Cheese Soufflés
• Figs wrapped with Prosciutto
• Duck Fat Fried French Fries with Rosemary

Opening Champagne

A toast to you!! I want to raise my virtual glass of champagne and toast each of you and wish you all the best in 2013.  May it be a year filled with much happiness, good health and your own personal prosperity.  May you have many new learning experiences, expand your imagination, be grateful for every day, accept new challenges and recognize opportunities.  Of course, may it be filled with delicious food and wine!  Cheers!

Blue Cheese Shortbread Bites

Makes 36 Shortbreads

½ Cup Sharp Blue Cheese, room temperature

3 Tablespoon Butter, room temperature

½ Cup Flour

¼ Cup Cornstarch

½ teaspoon pepper

¼ teaspoon salt

1/3 Cup Walnuts, chopped

Topping

Ricotta Cheese

Mango Chutney

Candied Walnuts

Combine the blue cheese and butter in a food processor; process until creamy.  Add the flour, cornstarch, pepper and salt to the processor and pulse to combine.  Next add the walnut nuts and process until incorporated.  Do not over process.  Remove the dough from the food processor and shape into a ball and then flatten into a disk.  Wrap in plastic wrap and chill for one hour until firm.

Preheat oven to 325 degrees.

Place the chilled dough on a piece of plastic wrap and cover with another piece of plastic wrap.  Roll the dough out to about ¼ inch thick.  Remove the top plastic wrap and cut into 1-inch circles using a fluted cookie cutter.  Place on a cookie sheet with parchment paper.  Repeat until all the dough is used.  Bake until light brown, about 20 to 25 minutes.  Let cool.

To assemble, spread about 1 teaspoon of ricotta cheese on top of each shortbread and place a small dollop of mango chutney on top of ricotta then garnish with a small candied walnut piece.  Enjoy!

Note:  Blue Cheese Shortbread recipe from Cocktail Food by Mary Corpening Barber and Sara Corpening Whiteford

Zucchini Soup with Gruyere Croutons + Dinner Party Highlights

I love to entertain!  From the planning of the menus, to designing the table settings and decorations to matching the wine to the various courses – the entire process brings me much joy.  The greatest gift for me is bringing good friends together and sharing an evening together with tasty food, delicious wine and fun conversation.  Once I have a date on the calendar, my creative spirit goes into high gear. 

Last night was such a gathering.  My dear friends Melissa and Rich along with Pam and Tom joined hubby and I for a special dinner party at our house.  Time flies by way too quickly; we had not seen Melissa and Rich for a bit, however, when I opened the front door, it was like no time had passed.  That is the beauty of good friendships – the time gap closes immediately.  It was a double treat to see Pam and Tom two weekends in a row. Smile.

Me, Melissa and Pam

A moment of remembrance. It is weighing heavy on my mind and I would be remiss not to take a moment to reflect on the tragedy in Connecticutthat occurred on Friday.  My thoughts and prayers go out to the family and friends of the victims.  Incidents like this remind us how valuable each and every day is, along with cherishing our loved ones. Not having children of my own, but an Auntie to four wonderful nephews, this hits me hard to imagine what these folks are going through.  It is a time to send many prayers and positive thoughts and support to those impacted families. 

It was extra special to have long time great friends over to share an evening together.  With our house all decorated for the holidays, it is one of my favorite times of the year to entertain and spend time with friends.  I wanted to make the evening extraordinary by sharing classic dishes that are worth repeating over and over again and proven winners.  I selected some special wines to share with our friends and to pair with the various courses.

We began with a glass of J Vineyards & Winery 1999Vintage Brut with a few frozen blueberries added for a bit of pizzazz.  This delightful wine has tiny elegant bubbles with a bright pear and citrus notes. I never want my guests to go hungry; I tend to make enough food for a small army.  Along with our sparkling wine, we noshed on Shaved Brussels Sprouts withTruffle and Parmesan and Brie Cups with Grape Salsa.  (recipe coming soon) With the bright flavors and effervescence of sparkling wine, the pairing was perfect.

We advanced to the dining room to begin with the Crab Cakes with Srirachi Aioli and a glass of Laurent Reverdy 2009 Sancerre. It is from Trader Joe's and very reasonable at $13 to $14 per bottle. The dry crispness of the wine was perfect with the rich crab cake.  Having a small starter or amuse bouche is a terrific method to share with your guests the tone of the evening and give a treat to their palates.  Next on the menu was the Zucchini Soup with Gruyere Croutons.  I decided to pair this with a Pinot Noir from Breggo which sits in the Anderson Valley.  This wine displayed intense aromas of black cherry along with undertones of earth and sage, along with a supple mouth feel and delightful finish. 

Now it was time for the Grand Dame of the evening – The AsianBraised Shortribs with Orange Hoisin Sauce on top of Sour Cream and GarlicMashed Potatoes.  This is hubby’s absolute favorite dish that I make and always a top notch winner at my dinner parties.  Tonight was no exception.  To honor this dish and our good friends we shared a very special wine – Lancaster Estates 2005 Estate Bottled Nicole’sfrom Alexander Valley. This Bordeaux style wine is a combination of Sauvignon Cabernet and Merlot. From the tasting notes on the Lancasterwebsite, this wine exhibits a ripe raspberry jam, black cherry and chocolate characteristics along with hints of plum, clove and lavender.  All I can say, this wine certainly has the “wow factor”.  We also enjoyed the Estate Cabernet Sauvignonsince we were all in love with the Lancasterwines.

With full bellies, there was still a bit of room for a bite or two of something sweet.  When planning the menu, I originally was going to make an espresso and chocolate bread pudding with salted caramel sauce, but decided to put that on hold for an event I am hosting in January.  My food bloggerlunch and cookie swap that I attended on Thursday provided me the perfect dessert – a lovely cookie platter full of tasty treats.

All in all, a memorable evening full of great friends, tasty wines and delicious food was had by all.  Cheers!

Zucchini Soup with Gruyere Croutons

Serves 6 to 8

1 large White Onion, small dice

2 Tablespoons Olive Oil

10 Cups Zucchini, diced (about 10 zucchini)

6 Cups Chicken Stock

1 Tablespoon + 1 teaspoon Curry Powder

Salt

Pepper

In a large stock pot, add the diced onion and olive oil and cook over medium heat, until onions are translucent.  Add the 1 tablespoon of curry powder to the onion mixture and cook for 5 minutes.  Add the diced zucchini and mix well and cook for 3 or 4 minutes.  Season with salt and pepper. Next add the chicken stock and cook on medium heat for about an hour until the zucchini is super soft.

Use an emulsion blender to puree the soup.  Add the teaspoon of curry powder and cook for another 10 minutes.

Gruyere Croutons

Slice the desired amount of sour dough baguettes in ¼ inch thick slices.  Toast lightly on both sides under a broiler.  Add a small slice of gruyere cheese to each toasted slice and place under the broiler until bubbly.  Remove and let cool.  Serve on top of each bowl of soup along with a few sliced green onions or chives for garnish. 

Friday Night Bites | Jalapeno Cheddar Crackers

I pre-ordered the new Barefoot Contessa Cookbook – Foolproof and it finally arrived last week at my office.  I could hardly wait to browse through all of the recipes to see what I would make first.  After looking through, the Jalapeno Cheddar Crackers just leaped off the page and those would be the first recipe.

I have to say that I am not a jealous person, but today I was.  I was browsing facebook today and saw a few of my co-workers who went to Palo Altoto attend Ina Garten’s in person book signing.  How cool that they got to meet Ina!  If you asked me which celebrity chef I would love to meet and hang out with, it would have to be Ina.  I have all 7 of her books and this new one makes eight.  Ina has a knack for making simple recipes that always come out perfect and taste fantastic.  It is only appropriate that her latest book is titled – “Foolproof”. 

I read the recipe over a couple times and decided to double the jalapeno and substitute the chipotle chili powder for the traditional version.  I found some extra sharp white cheddar cheese from Trader Joe’s that was simply perfect.  I just had to indulge in a slice or two of cheddar while making the dough. 

These crackers are simple, jam packed with flavor and perfect for the Friday Night Bite series.  You can make the dough ahead of time, then simply slice and bake.  You can kick these up a notch by serving a bit of chili jam along side.  A great wine pairing for these crackers is a crisp Sauvignon Blanc.  One of my all time favorites is from KimCrawford from Marlborough, New Zealand.  It is a high-spirited wine that is overflowing with flavors of pineapple and stone fruit with a hint of herbaceousness.  On the nose is a spray of citrus and tropical fruits along with a slight grassy undertone.  It is bright, fun and consistently a perfect Sauvignon Blanc in my book.

Jalapeno Cheddar Crackers

Makes 32 to 34 crackers

2 cups flour

1 teaspoon salt

1/8 teaspoon baking powder

14 tablespoons cold butter, diced

5 ounces extra sharp white cheddar, grated

2 tablespoons minced seeded jalapeno pepper

½ teaspoon chili powder

3 tablespoons ice water

1 egg beaten with 1 tablespoon milk, for egg wash

Fleur de sel or sea salt

Place the flour, salt and baking powder in a food processor and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal.  Add the cheddar, jalapeno, and chili powder and pulse again.  With the food processor running, add the ice water all at once.  Continue to pulsing until the mixture begins to form a ball.  Dump the dough onto a floured board and roll it into a 14-inch log.  Wrap in plastic and refrigerator for at least one hour.

When ready to bake, preheat the oven 400 degrees.  Line a sheet pan with parchment paper. 

Cut the dough in 3/8-inch thick slices.  Place the crackers on the prepared sheet pan, brush with the egg wash, and sprinkle with the fleur de sel.  Bake for 12 to 15 minutes, until golden brown.  Serve slightly warm or at room temperature.

Friday Night Bites | Bourbon Cocktail Meatballs

Hubby LOVES a great cocktail meatball!  If he could enjoy these little nuggets of joy everyday, I am sure he would.  Recently on Pinterest, one of my social media addictions (smile), I came across this recipeand immediately pinned to make and share on my weekly series – Friday Night Bites. I essentially doubled the sauce recipe, altered a few measurements and added a bit of garlic powder.

We had plans last weekend to get together with one of our neighbors for wine and appetizers.  This gathering had been completely overdue.  With exceedingly busy lives, it seems more challenging to set aside time to simply enjoy getting together with friends and get a mutually convenient date on the calendar.  Last weekend was that weekend – we made it work – yeah!

We enjoyed a mini progressive wine and appetizer get together.  Hubby and I started over at our neighbor’s house to enjoy a lovely bottle of Riesling from Germanyalong with a beautiful spread of tasty appetizers.  The final stop in this mini progressive appetizer dinner was our house.  We joked by asking each other, “Who was going to drive to the next house?” If you know me, I never want my guests to go hungry, so of course I cooked up a feast of appetizers.

The Bourbon Cocktail Meatballs were the hands down favorite.  They could not be simpler to make.  I served a 2009 Sonoma Valley ‘Montecillo’ Cabernet Sauvignon from Keating Wines. This wine has dark fruit that was prominent on both the palate and nose, along with hints of cedar and a smoky edge and was perfectly balanced.  I picked up three bottles on my last trip to Sonoma. In my opinion, this is a hidden gem of a winery in Sonomaand well worth a visit!

Bourbon Cocktail Meatballs

1 Pound Frozen Meatballs (I used the party meatballs from Trader Joe’s)

1 Cup Ketchup

1 Cup Brown Sugar

½ Cup Bourbon Whiskey

2 Teaspoon Fresh Lemon Juice

2 Teaspoon Worcestershire Sauce

¼ Teaspoon Garlic Powder

In a medium sauce pan, combine all of the ingredients except the meatballs.  Mix until well combined.

Place the frozen meatballs into the sauce and combine.  Let cook on medium heat until slightly bubbly.  Reduce the heat to low and simmer for at least one hour.  Serve with toothpicks or small cocktail forks.

Friday Night Bites | Zucchini Crostini

Can you believe that today is November first?  I am grappling with how quickly time is going this year.  I know fall is upon us, since we in the Bay Area have already had a few rain storms along with our Indian summer.  This weekend it really hits home, we turn the clocks forward.  Yikes – it will be dark so early.  The good news is that it gets lighter earlier, which will make easier to get out of bed during the work week.

It is also time for Friday Night Bites - my weekly series that highlights a tasty appetizer along with a delightful wine pairing.  While browsing through recipes a few weeks ago, I came across this recipe for Zucchini Crostini. I altered it slightly. Say “Zucchini Crostini” a few times out loud and you will begin to laugh.  Are you laughing yet? Smile.

I am completely game for a fun Crostini that packs bursts of flavors and this one certainly did not disappoint.  My hubby is not a zucchini fan; however, over the years I have been able to convert him.  He certainly enjoys my zucchini soup and my stuffed zucchini with sausage and melted mozzarella cheese.  Now with this appetizer, I can add another zucchini favorite to the list.  The key is to make the mixture at least an hour ahead of time to let the flavors meld together, then top the toasted Crostini.

I pulled a 1998 V. Sattui Morisoli Vineyard Cabernet Sauvignon from our wine cellar to enjoy.  As my hubby said, it had that “library smell”, which means you could tell that it was aged well.   He associates the library smell with the scent from old library books, which is a good thing I guess. Smile.  The library scent can also be translated to black truffle, cedar, dusty earth and leather which were present on the nose.  On the palate, deep black cherry, wild blackberry and plum and chocolate were evident.  Overall, it was an extremely enjoyable wine that we enjoyed with our zucchini Crostini. 

(My Instagram photo of our wine)

Zucchini Crostini

Makes 20

3 to 4 medium zucchini (about 1 pound)
2 teaspoons salt, plus more to taste
2 garlic cloves, minced
1/3 cup shredded basil
2/3 cup marcona almonds, toasted and finely chopped
1 tablespoon thyme leaves, chopped
1/2 cup grated Parmigiano-Reggiano cheese
1 teaspoon fresh lemon juice
½ teaspoon finely grated lemon zest
4 tablespoons extra-virgin olive oil (plus extra to brush crostinis)
Freshly ground black pepper
1 Sour dough baguette, cut into ½ inch slices (About 20)

Using a box grater, coarsely grate the zucchini. Place the shredded zucchini in the middle of a clean kitchen towel and sprinkle with the 2 teaspoons of salt. Let sit for 5 minutes, then squeeze the towel to remove excess moisture. Repeat until as much liquid as possible has been released, then transfer the zucchini to a bowl.

Add the garlic, basil, almonds, thyme, Parmigiano-Reggiano, lemon juice, lemon zest and 4 tablespoons of the olive oil to the zucchini; toss to combine. Season to taste with salt and pepper and refrigerate for an hour.

Brush each slice of the baguette with olive oil on both sides and bake at 350 for about 10 minutes.  Flip the Crostini halfway through the baking time to ensure even browning.  Add more time if needed until each one is golden brown. Let cool. Top each slice of bread with about 3 tablespoon* of the zucchini pesto and serve immediately.