{ New Cult Wine: Leviathan Cabernet Blend }

Wine is one of my passions. I find it intriguing to try new vintages, styles, varietals, regions and different price points. Wine is something that is a very personal thing – meaning what I may enjoy, you may not. Absolutely nothing wrong with having opinions. That is the beauty of wine tasting.

Several years ago I stumbled upon a wine club for the insider. It is called Porthos and was founded in 2000 by three wine aficionados who were dedicated to finding undiscovered small production and boutique wines in the Napa and Sonoma valleys. Today, they do reach beyond these two famous wine regions. Their mission is to provide personalized service, insider connections and insider scoop.

Often an email pops up in my outlook that alerts me to a special find. I read the description and I am hooked. I click the order form, select the quantity and go to the checkout online. Of course my credit card is already stored for easy ordering. It is way too easy these days. A few weeks ago, such an email popped up. It highlighted a more rare to find wine by the one of the most powerful wine couples in Napa Valley, Andy Erickson (Screaming Eagle, Hartwell, Dalla Valle) and viticulturist Anie Favia (Abreu and Screaming Eagle). The wine was a 2008 Leviathan Cabernet Blend from Napa. Knowing that Screaming Eagle is the mother of all cult wines, this was a must purchase. Porthos even sweetened the deal by including free shipping if you purchase six or more bottles. So I did.

Last night, as one of our traditional Friday night evenings, my husband and I had wine and appetizers. I pulled one of the Leviathan bottles from the cellar. The bottle is a sturdy weight with a simple beautiful label. The word Leviathan refers to a monstrous sea creature mentioned in the Old Testament of the Bible. Also, refers to a very large animal, especially a whale. I guess the bottle is synonymous with the meaning.

Leviathan carries a 96 point rating from the wine insiders at Porthos. This wine is a stunning Bordeaux blend of 40% Cabernet Sauvignon, 36% Merlot, 17% Syrah and 7% Cabernet Franc. Aromas jump out of the glass that resemble coffee beans, smoke, leather, dusty rose and black cherry pie. Once you take your first taste, you experience velvet tannins and quickly changes to intense flavors of dark cocoa, raspberries, caramel, ripe cherries and plums. The finish is reminiscent of dark fruit and an ever so slight sweetness.

It is fun to discover and taste the new up and coming wines from the wonderful wine regions of Napa and Sonoma. Leviathan is one of the new cult wines and is sure to have a following of the grand cult wine of them all, Screaming Eagle. My bucket list includes having just a taste of Screaming Eagle one day. If I just click my ruby red slippers three times, surely dreams can come true.

Fresh Fig and Honey Ice Cream

I scream, you scream, we all scream for ice cream. How many times did you say or hear that when you were a kid? I bet more than you think. My very first job was working at a local ice cream parlor in the Bay Area, called Loard’s Ice Cream. It was one of those old fashioned places that made their own ice cream from pure cream and had great flavors ranging from banana, coffee to champagne sherbet. Of course, all of the standard flavors existed plus seasonal favorites including eggnog and pumpkin.

I worked there for about a year and half and then it was time to move onto the next job. Too much temptation to taste everything there; plus my pants were not as loose as they use to be. It was a terrific first job which taught me organization, customer service and problem solving skills. To this day, I could make any of the various sundaes on the menu – funny how you just don’t forget certain things.

Over the long holiday weekend, my creative juices were flowing. I had the urge on Saturday morning to make homemade ice cream. I had fresh figs – quite frankly I am obsessed with figs this year. I thought the figs would be good in an ice cream, but what else to put with these little treasures. Ah ha - a great compliment would be honey. Now I had my flavor – fresh fig and honey ice cream. Rather than blending the bits of figs in the ice cream while it was being processed, I wanted a more organic texture and experience. After the cream was almost frozen, I blended by hand the bits of fig to give texture and a beautiful appearance when formed into that lovely round sphere of goodness.

On Sunday evening we were invited to our next door neighbors for a rib eye steak dinner with all of the wonderful sides – mashed potatoes, sautéed portabella mushrooms and sautéed zucchini with garlic. It was a great weekend of dining with our great neighbors - one family on Sunday and another on Monday.  We felt very special to have such thoughtful people invite us over.  I always enjoy when dining out or at friends, the experience of being pampered by not actually cooking and someone spoiling me. Don’t get me wrong, I absolutely LOVE cooking for people, but every once in a while, it such a treat to be catered to. I ended up running home to grab the Fig Ice Cream to share with everyone. My scooping skills are still current and everyone enjoyed a bit of homemade goodness.

Fresh Fig and Honey Ice Cream

½ C. Honey
1 ½ C. Heavy Cream
1 ½ C. Half n Half
¼ C. Sugar
1 t. Vanilla
¼ t. Salt
5 Large egg yolks
6 Large fresh figs, stemmed and chopped into tiny pieces

In a medium sauce pan, add the cream, half n half, honey and salt. Cook over medium heat until it is warm. In a separate medium bowl, add the egg yolks and sugar. Whisk until creamy. Take about a fourth of a cup of the warm mixture and add to the egg yolk mixture and whisk quickly to temper the eggs.

Add the egg mixture to the cream mixture and cook on medium heat while stirring constantly, until the mixture thickens and coats a wooden spoon.

Chill the mixture over an ice bath and let chill in the refrigerator until completely cool. Freeze the mixture according to the manufacturer’s instructions. Once it is chilled, the stir in the chopped fig pieces. Transfer to a plastic storage container and freeze until ready to serve.

Mini Red Velvet Cupcakes

Traditionally we think of Labor Day as a symbolic end to Summer. Often celebrated by hosting or attending a party or BBQ. Actually the first Labor Day was observed on September 5, 1882 in New York City by the Central Labor Union of New York. A few years later, in 1894 it became a federal holiday. I like millions of other people across the country look forward to a well deserved day off.

Living in the Bay Area, we typically experience warm months ahead through about the end of October. This year has been particularly mild on the weather front and I hope that many warm days are ahead. Tonight we are headed to one of our neighbors for Labor Day barbeque festivities. I asked ahead of time what I could bring to help out. I offered a side dish or dessert. My neighbors reply over email was – a dessert would be wonderful. Dessert it is!!

Not having an overwhelming sweet tooth, I pondered what to bring that would please both adults and kids. I have long wanted to make red velvet cupcakes and have been facinated by them. Several months ago I picked up Martha Stewarts Cupcakes. I leafed through the index to see if there was a recipe for Red Velvet Cupcakes and I knew that Martha would not let me down. I adapted the cupcake recipe ever so slightly, since Martha creates recipes near perfection.

Adding my own spin, I made mini versions of these delectible little treats. With the frosting recipe, I substituted half of the butter for shortening to make it lighter and creamier. Using a piping bag with a star tip to dress the top of each little cupcake, it added an elegant touch.

I hope that everyone has a wonderful Labor Day Holiday!  Enjoy!!

Mini Red Velvet Cupcakes

Makes approximately 72 cupcakes

2 ½ C. Flour
2 T. Cocoa powder
1 t. Salt
1 ½ C. Sugar
1 ½  C. Vegetable oil
2 Large eggs
1 t. Red gel-paste food color
1 t. Vanilla extract
1 C. Buttermilk
1 ½ t. Baking soda
2 t. Distilled white vinegar

Preheat oven to 350 degrees. Line mini muffin tins with paper liners.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla. Add flour, cocoa powder and buttermilk slowly and alternate a bit at a time until incorporate. (if you don’t have buttermilk, add about 1 teaspoon of vinegar to the milk and let stand for 5 minutes)

Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Using a small ice cream scoop, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 12 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, use a piping bag with a star tip to frost each of the cupcakes. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

Cream Cheese Frosting

½ C. Butter
½ C. Shortening
1 t. Vanilla
1 (12 oz) package cream cheese
1 lb. Confectioners sugar

Bring the butter and cream cheese to room temperature. In a stand up mixer, cream together the butter and cream cheese until fluffy. Add the vanilla and beat for 15 seconds. Slowly incorporate the confectioner’s sugar until the entire amount is combined. Beat until fluffy – for about 3 to 5 minutes. Use a piping bag and star tip to decorate each mini cupcake.

Simple Heirloom Tomato Pasta Sauce

Last night was the beginning of my mini vacation. I am sure many of you are working super hard and long hours. Getting a break to just relax and unwind is so welcoming. I did not have a ton of energy to create an elaborate meal, so I pursued my refrigerator and found the bag of heirloom tomatoes that our friend brought from her garden. Since they were just on the brink of turning too soft to use in a salad, I thought the flavors would be perfect for a quick pasta sauce.

This sauce is not elaborate or complicated, just plain simple but packs a big punch of flavor. The key is to season it well and cook just long enough to form the traditional flavors. I tend to let it cook until the liquid begins to thicken and then it is perfect. I guess if you got impatient, then you could add a tablespoon or two of tomato paste to hurry it along.

During the day an email popped up on my computer and it was titled “Feng-Shui (read – please don’t delete)". Being a curious person and knowing that it was from a trusted friend, I had to open it up and read it. Typically when I get these, I glance and delete. However, this one was different and the message inside really resonated with me and I wanted to share it with all of you. Really basic stuff, but sometimes we get moving so quick with our daily lives, that a little reminder every once in a while is just what we need. Enjoy.

• Give people more than they expect and do it cheerfully
• Marry a man/woman you love to talk to. As you get older, their conversational skills will be as important as any other.
• Don't believe all you hear, spend all you have or sleep all you want
• When you say, 'I love you,' mean it.
• When you say, 'I'm sorry,' look the person in the eye
• Be engaged at least six months before you get married
• Never laugh at anyone's dreams. People who don't have dreams don't have much.
• Love deeply and passionately. You might get hurt but it's the only way to live life completely.
• In disagreements, fight fairly. No name calling.
• Don't judge people by their relatives.
• Talk slowly but think quickly.
• Remember that great love and great achievements involve great risk.
• When you lose, don't lose the lesson.
• Remember the three R's: Respect for self; Respect for others; and Responsibility for all your actions.
• Don't let a little dispute injure a great friendship.
• When you realize you've made a mistake, take immediate steps to correct it.
• Smile when picking up the phone - the caller will hear it in your voice
• Spend some time alone.

Simple Heirloom Tomato Pasta Sauce

1.2 Lb. Heirloom Tomatoes, stemmed and diced

1 Small White Onion, fine dice
2 T. Olive Oil
3 Garlic Cloves, minced
Salt and pepper
1 Package (8oz) Linguine Pasta (Trader Joe’s Spinach and Chive)

Over medium heat add the olive oil and onions and sauté until translucent. Add the heirloom tomatoes and cook for about 10 minutes over medium heat then add the minced garlic. Season with salt and pepper and continue to cook for another 15 to 20 minutes on medium low heat. The flavors will combine and the sauce will begin to thicken.

Boil the linguine according to the package instructions. Drain and either add to the sauce or spoon the sauce over the noodles. Garnish with parmesan cheese.

Deviled Eggs with Crab and Chipolte Aoili

Deviled eggs – were they considered evil at one time, hence the name? Why not call them heavenly eggs? I found out they originated way back in ancient Roman times and then spun off to other parts of the world. These popular little gems even have their own special serving trays in all sorts of shapes, colors and sizes. What an honor for these little two bite wonders, to have their very own dish especially created just for them.

I must admit that for years I relied on the deviled eggs that my Mom would make. Still not sure what she exactly puts in there, but they are the best ones I have had. She will make them especially for my husband on occasion, since he loves them so much, especially the ones she makes.

Over the years, I have developed my own recipe for these little tiny bites of joy. I am sure there is a cookbook out there that is all about deviled eggs and if there is not, then someone needs to create one. One of my account executives told me that he had deviled eggs over the weekend that were mixed with finely minced crispy bacon and cheddar cheese. It was piped into the egg halves – almost a take on the baked potato. Imagine it topped with a bit of crème Fraiche and minced chives. A perfect bite or two of wonderfulness!

I am not typically one to get too freaked out with all of the media and the food concerns. With the recent egg concerns, I have been purchasing organic brown eggs that are locally produced. While at the grocery stores, I have noticed that the eggs are still flying out the door and brown eggs seem to have risen in popularity.

Would love to hear about your creative deviled eggs recipes!

(Chives from my garden - love the chive blossom)

Deviled Eggs with Crab and Chipotle Aioli

Eggs

8 Hard boiled eggs
4 T. Mayonnaise
1 T. Dijon mustard
¼ t. Salt

Hard boil the eight eggs and let cool to room temperature. Cut in half lengthwise and remove the yolk. Place into a bowl and break up with a fork until lumps are gone. Add the mayonnaise, mustard and salt. Whisk with a fork until creamy. Taste and adjust seasoning if desired. Chill for one hour.

Chipotle Aioli

½ C. Mayonnaise
1 T. Chives, finely chopped
1 Garlic clove, finely minced
½ t. Lemon juice
1 large Adobo chili
Salt and pepper

Add all of the above ingredients into a food processor until smooth. Taste and adjust seasoning as desired. Place into a container with a lid and refrigerate until ready to use.

Toppings


1/3 C. Crab, lump meat
1 T. Chives, minced

To assemble:

Place the egg halves onto a platter. Put the egg yolk mixture into a piping bag and use the star tip to pipe into the egg halves. Once you have that complete, then top each one with a pinch of crab. Then add a tiny dollop of the chipotle aioli and garnish with a small pinch of chives. Refrigerate until ready to serve.

Homemade Cocktail Sauce

Several weeks ago my husband and I ventured to Costco for various items that we needed. As with our trips to this giant warehouse store, I always find things that were not on my mental list, but I must have. I tend to always pick up in the refrigerated section, lump crab meat that is already packaged. It is produced from Chicken of the Sea and is a 16 oz. vacuumed sealed package of jumbo lump pasteurized crab meat. It has a long shelf life and tastes like it was picked the day before. So incredibly sweet and no fishy taste.

Typically I always purchase the cocktail sauce from the grocery store and it tastes great. I thought I would challenge myself to create my very own cocktail sauce. After quite a bit of research, I found the ingredients and determined my allotments of measurements. I tasted it and then added a bit more of a few items. The outcome was virtually the exact tasting sauce that came from the jar. We watched “Real Housewives of D.C.” that was on TiVo, while enjoying this decadent treat.

Dungeness Crab with Homemade Cocktail Sauce

Cocktail Sauce

½ C. Heinz Chili Sauce
1/3 C. Ketchup
1 T. Horseradish Sauce
2 t. Worcestershire Sauce
¼ t. Salt
1 T. Fresh squeezed lemon juice
¼ t. Cayenne pepper

Add all of the ingredients to a small bowl and stir together. Let sit for about 1 hour in the refrigerator prior to serving.

Use fresh or Jumbo Lump Pasteurized Crab Meat (16 oz.) from Chicken of the Sea.

Simply place as much crab meat as desired on each serving dish and spoon on top the homemade cocktail sauce. Garnish with chives. Enjoy.

Quinoa, Corn, Avocado & Heirloom Tomato Salad Sherry Vinaigrette + Maybach Wine

Friday night. One of my favorite evenings – the work week has come to a close, the beginning of the weekend is starting and it means relaxation for two days. Last night my husband and I had a dear friend over for dinner. As with our Friday night traditions, it is enjoyed with a good bottle of wine and delicious food. Our friend brought over an exceptional bottle of wine. It is one that I have never heard of before, but I had heard of the exceptional product that they make. The wine is Materium and produced from Maybach Family Vineyards.

Wilhelm Maybach came from humble beginnings as a trainee in a German orphanage. He went on to invent the high-speed internal combustion engine and in 1901, as chief engineer and business partner to Gottlieb Daimler, design and build the first Mercedes cars. For one hundred years, the name maybach has been associated with quality at the finest level.

They created the wine in the same fashion to honor their heritage. The wine is from a single hillside vineyard above the Silverado Trail which produces a deeply concentrated Cabernet Sauvignon. It has undertones of cedar, oak, smoke and rich deep berry fruit. The aromas and flavors were memorizing and it was a perfectly executed Cabernet.

Earlier in the day, I took a client to lunch at Bocanova in Oakland’s Jack London Square. This restaurant celebrates the flavors of South, Central and North America. Each time I eat there, I enjoy the Quinoa salad and it is different each time. Quinoa is pronounced - "Keen - Wa". I duplicated the Quinoa, Corn, Avocado & Heirloom Tomato Salad with Sherry Vinaigrette. We enjoyed a flat iron steak with Montréal steak seasoning that my husband cooked on the grill. A great Friday night and kick off to the weekend.

Quinoa, Corn, Avocado & Heirloom Tomato Salad—Sherry Vinaigrette

1 C. Quinoa
3 Cobs of corn, remove corn kernels
1 C. Heirloom tomatoes, cut into quarters
2 Avocados cut into cubes
½ C. Olive oil
2/3 C. Sherry vinegar
1 large handful of arugula
Salt and pepper

Cook the quinoa according package and let cool. In a large bowl, add the corn, tomatoes and avocado along with the quinoa. Sprinkle on top the olive oil and sherry vinegar and toss. Season with salt and pepper and taste to determine the proper levels. Adjust the olive oil and vinegar is needed. Lastly add the arugula and toss. Serve in a large bowl or individual.