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HEIRLOOM TOMATO AND BLACK OLIVE TART

Make this colorful savory tart in late summer when tomatoes are at their flavor peak. Serve in thin slices as an appetizer or in bigger portions with a side salad for lunch. The tart also works nicely as a side dish for a roast leg of lamb or roast chicken. Pair with your favorite Temecula Valley Zinfandel.

Makes one 9-inch tart to serve 6 to 8 

Ingredients

Tart dough 

• 1 cup (125 g) unbleached all-purpose flour 
• 1 teaspoon sugar 
• ½ teaspoon sea salt 
• ½ cup (115 g) unsalted butter, at room temperature, in 16 pieces

• 1-1/2 pounds (680 g) heirloom tomatoes, cored and sliced ¼ inch (6 mm) thick, ends discarded 
• 1-1/2 teaspoons sea salt 
• 1 dozen kalamata or black olives, pitted and halved 
• 1 tablespoon extra virgin olive oil 
• 3/4 teaspoon dried oregano, crumbled fine 
• 2 tablespoons (28 g) goat cheese, at room temperature 
• 2 tablespoon plain yogurt, or as needed 
• 1 small clove garlic, very finely minced 
• Basil leaves for garnish 

Directions

In a food processor, combine the flour, sugar, and salt and pulse to blend. Add the butter and pulse until the mixture resembles fine crumbs. Sprinkle 1 tablespoon water over the mixture and pulse until it begins to come together into a dough.

Turn the dough out onto a large sheet of plastic wrap and, using the plastic wrap as a barrier to avoid touching the dough, shape the dough into a ball. Wrap in the plastic, then flatten into a thick round disk. Let rest at room temperature for 30 minutes.

Unwrap the dough and place it in the center of a 9-inch (23-cm) tart pan with a removeable bottom. (Do not use a black metal tart pan or the dough will likely overbrown.) Again, using the plastic wrap as a barrier to avoid touching the dough, press the dough with your hand to flatten it until it covers the bottom and sides of the tart tin. You should have just enough dough to make a thin crust with no trim. Take care to make the dough evenly thick or it may burn in spots. Prick the tart shell with a fork in several places. Lightly cover with plastic wrap and freeze for at least 30 minutes or up to 1 day.

Preheat the oven to 375°F (190°C). Place a sheet of aluminum foil in the tart shell to cover the bottom and top with pie weights or dried beans in an even layer. Bake for 15 minutes, then remove the pie weights and the foil. Return the tart pan to the oven and continue baking until the crust is lightly browned all over, about 15 minutes longer. Set on a rack; leave the oven on.

While the tart crust bakes, place the tomato slices on a double thickness of paper towels. Sprinkle evenly with the salt. Let stand for 30 minutes. Pat the surface with paper towels to remove excess moisture. Transfer the slices to a cutting board and cut them in half, taking care to preserve their shape.

Arrange the tomato slices in the baked tart crust in concentric circles, working from the outside in and overlapping the slices. You should be able to fit all or most of the slices but reserve any extra for a salad. Tuck the olive halves into any crevices. Brush the surface with olive oil and scatter the oregano over the top. Return the tart to the oven and bake until the tomatoes are soft and sizzling, about 30 minutes. Cool on a rack for 15 minutes. The tart is best when warm, not hot.

In a small bowl, blend the goat cheese and yogurt until very smooth. Add more yogurt if needed to create a sauce you can drizzle. Add the garlic (use less, if you prefer) and salt to taste.

Remove the tart from the tin and place on a serving platter. Drizzle with the goat cheese mixture and top with a few torn leaves of basil. Serve warm.

Suggested Pairings:

Doffo Winery ~ 2017 Zinfandel – This Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries. 

Hart Winery ~ Huis Vineyard Zinfandel – This fruity, classic Zin has been aged 12 months in premium American oak and blend with a kiss of Petite Sirah. 

Leoness Cellars ~ 2017 Cellar Series Zinfandel – This wine offers rich aromas and flavors of blackberry and blueberry with hints of vanilla and lavender framed by soft tannins and a long, silky finish.

South Coast Winery Resort & Spa ~ 2014 Wild Horse Peak Zinfandel – Rich berry fruit and peppery notes with delicate caramel and chocolate.

Recipe & photo courtesy of the Wine Institute of California

HARVEST PLATTER WITH DUELING DIPS

Visit a nearby farmers market or farm stand (or your own garden) to find the season’s best produce for your platter. Think about contrasting color, texture and shape as you assemble your masterpiece. Pair with your favorite Temecula Valley Rosé or Sauvignon Blanc.

Ingredients

Green Goddess Dip 

• ¾ cup (175 g) mayonnaise 
• ¼ cup (60 g) sour cream 
• 3 anchovy fillets 
• ¼ cup (10 g) sliced fresh chives
• ¼ cup (10 g) minced flat-leaf parsley 
• 1 tablespoon chopped fresh tarragon 
• 2 teaspoons lemon juice 
• 1 large clove garlic, sliced 
• Kosher or sea salt 
• White wine vinegar 

 Roasted Red Pepper, Walnut, and Pomegranate Dip 

• 1 large red bell pepper, 8 to 10 ounces (215 to 275 g) 
• 1/3 cup (15 g) soft fresh breadcrumbs 
• 1/3 cup (35 g) lightly toasted and coarsely chopped walnuts, plus more for garnish 
• 1 large clove garlic, sliced 
• 1 tablespoon extra-virgin olive oil 
• 2 teaspoons pomegranate molasses, plus more for garnish 
• 1 teaspoon fresh lemon juice 
• Scant ½ teaspoon toasted cumin seed, pounded fine or ground cumin 
• ½ teaspoon Aleppo or Maras chili, hot paprika, or other medium-hot ground red chili 
• Kosher or sea salt 
• Parsley or cilantro leaves for garnish 

Directions

Green Goddess Dip:

In a blender, combine the mayonnaise, sour cream, anchovies, chives, parsley, tarragon, lemon juice and garlic. Blend until completely smooth and green. Transfer to a bowl and season with salt. Taste and add a splash of wine vinegar if the dressing needs more acidity. 

 Makes about 1 cup (.25 l) 

Roasted Red Pepper, Walnut, and Pomegranate Dip (Muhammara)

Preheat a broiler and position a rack about 6 inches (15 cm) from the element. Broil the bell pepper on a baking sheet until blackened on all sides. Set aside until cool enough to handle, then discard the skin and seeds. Pat the roasted pepper dry on paper towels. 

Put the roasted pepper, breadcrumbs, walnuts, garlic, olive oil, pomegranate molasses, lemon juice, cumin and chili in a food processor and blend until smooth. Add salt to taste and blend again. Taste and adjust the sweet-tart balance to your liking with more pomegranate molasses or lemon juice. 

Spoon the dip into a bowl and garnish with a drizzle of pomegranate molasses, a few chopped walnuts and parsley or cilantro leaves. 

Makes about ¾ cup (175 ml) 

Suggested Pairings:

Avensole Winery ~ 2018 Susan Sauvignon Blanc – Offers aromas of grapefruit and lemongrass, with hints of green apple on the palate, framed by crisp acidity and a long, refreshing finish.

Bolero Cellars ~ 2018 Granacha Rosa – Ripe stone fruits, wild strawberries and rosemary delight the nose; the palate sensation is that of biting a ripe, fleshy & juicy nectarine that has been soaked in white wine. The finish is surprisingly fresh and clean.

Fazeli Cellars ~ 2019 Boland Rooz Sauvignon Blanc – Fresh with a nose that is sweetly grassy and a hint of citrus followed by sour apple.

Lorenzi Estate Vineyards & Winery ~ 2019 Grenache Rosé – The wine has an amazing nose of strawberries and pink grapefruit and the color is an ethereal mix of silver and pink salmon. 

Recipe and photo provided by The Wine Institute of California

RAMEN WITH ASPARAGUS, SHIITAKE, AND EDAMAME

Everybody loves ramen. The noodles are slippery and satisfying, the broth nourishing, and it’s okay to slurp. Use this recipe as a template for your own inspirations. When asparagus is not in season, substitute spinach or mustard greens. If you can’t find edamame (soybeans), try green peas. A quivering six-minute egg continues to cook in the hot broth and adds richness. Pair with your favorite Temecula Valley Gewürztraminer or Riesling.

Serves 2

Ingredients:

• 3 1⁄2 cups (875 ml) rich chicken or vegetable broth
• 1⁄2 cup (5 g) dried bonito flakes
• 1 large egg
• 1⁄2 pound (250 g) fresh ramen noodles
• 2 teaspoons Asian sesame oil
• 4 fresh shiitake mushrooms, about 1 1⁄2 oz (45 g), stems removed, then sliced
• Kosher or sea salt
• 1⁄2 cup (70 g) fresh or frozen shelled edamame
• 2⁄3 cup (70 g) diagonally sliced asparagus tips, in slices 1⁄4 inch (6 mm) thick
• 1⁄4 cup (65 g) white miso
• 1⁄4 cup (30 g) minced green onion, white and pale green part only
• Shichimi togarashi (Japanese seven-spice blend), for garnish

Directions:

Bring the broth to a simmer in a small saucepan. Remove from the heat and add the bonito flakes, sprinkling them on the surface. Let them steep for 3 to 4 minutes, then strain through cheesecloth and return the strained broth to the saucepan.

Put enough water in a small saucepan to cover the egg generously but do not add the egg yet. Bring the water to a boil over high heat, then reduce the heat to a simmer so you can add the egg without jostling it. While the water is heating, prepare a bowl of ice water. With a large spoon, lower the egg into the simmering water, working carefully so it does not crack. Adjust the heat so the egg cooks at a gentle simmer. Cook the egg for 6 minutes exactly. Transfer the egg to the ice water with a slotted spoon. When cool, lift it out of the water and peel.

Bring a large pot of unsalted water to a boil over high heat. Add the ramen noodles and stir well to keep the noodles from clumping. Cook, stirring often, until the noodles are al dente (the timing will depend on their freshness). With tongs, lift the noodles out of the pot and into a sieve or colander. Rinse with cool water and shake well to remove any excess water. Transfer to a bowl and toss with 1 teaspoon of the sesame oil to prevent clumping.

Fill two large soup bowls with hot water from the ramen pot to warm them.

Heat the remaining 1 teaspoon sesame oil in a small nonstick frying pan over medium-high heat. Add the mushrooms and sauté until softened, 1 to 2 minutes. Season with salt and set aside.

Return the broth to medium heat and bring to a simmer. Add the edamame and simmer gently until they are almost tender, 3 to 5 minutes. (You can add frozen edamame without thawing.) Add the asparagus and cook for 1 minute. Put the miso in a small bowl and whisk in enough of the hot broth to make a smooth, pourable mixture. Stir the thinned miso into the broth. Salt to taste.

Drain the hot water from the soup bowls. Divide the noodles and mushrooms between the bowls. Top with the steaming-hot broth, dividing it evenly. Halve the boiled egg and nestle one half in each bowl. Garnish generously with the green onions and shichimi togarashi and serve.

Suggested Pairings:

Bel Vino Winery ~ NV Riesling – Extremely aromatic with intense fruity aromas of nectarine, ripe apricot and pink lady apples.

Danza del Sol Winery ~ 2017 Gewurztraminer – Green Guava, floral, and gingerbread spice.

Mount Palomar Winery ~ NV Riesling – The taste is full with apricot, peach, tangerine, lychee, star fruit and guava. 

South Coast Winery Resort & Spa ~ 2016 Dry Gewurztraminer – Exotic floral scents of roses, citrus, lychee fruit and bubble gum are balanced against the crisp acidity.

Recipe and photo courtesy of the Wine Institute of California

PAN-SEARED SALMON WITH CORN AND POBLANO SALAD

Wild-caught California salmon is one of the culinary highlights of summer in the Golden State. A fresh corn salad with a Mexican accent is the perfect complement and would be just as compatible with halibut fillets, scallops, or shrimp. Pair with your favorite Temecula Valley Grenache Rosé or Sauvignon Blanc.

Serves 6

Ingredients:

Salad

• 2 large poblano or Anaheim chilies 
• 2 ears yellow corn, husked 
• 1 cup (40 g) very coarsely chopped cilantro 
• ½ small red onion, chopped 
• 2 tablespoons extra virgin olive oil 
• Juice of 3 limes, or more to taste 
• 1 large avocado, ripe but firm, diced 
• 3 ounces (2/3 cup/85 g) coarsely crumbled queso fresco 
• Kosher or sea salt 
• 1 serrano chili, finely minced (optional) 

Salmon

• 4 six-ounce (175 g) skin-on salmon fillets 
• 2 tablespoons olive oil 
• Lime wedges for serving 

Directions:

Make the salad: Preheat the broiler. Put the poblano or Anaheim chilies on a foil-lined baking sheet and broil until blackened on all sides. Let cool, then peel, remove stems and seeds, and dice. Turn the oven to 425°F (220°C). 

Bring a large pot of water to a boil over high heat. Prepare a bowl of ice water. Add the corn to the boiling water and boil 30 seconds, then remove the ears with tongs and plunge them into the ice water to stop the cooking. Drain when cool and pat dry. With a chef’s knife, cut away the kernels. You should have about 2-1/2 cups (350 g). 

 In a large bowl, combine the diced poblano or Anaheim chilies, corn, cilantro, red onion, olive oil, and juice of 3 limes. Add the avocado and queso fresco and toss gently.  

 Season well with salt and add more lime juice if desired. If the salad is not spicy enough for you, stir in some or all of the minced serrano chili.  

 Put 2 tablespoons olive oil in a cast-iron skillet and put the skillet in the preheated oven for 10 minutes. Season the salmon with salt. Place the fillets in the skillet, skin side down, and bake until they just flake when probed with a paring knife, about 10 minutes.  

 Serve salmon immediately with the salad on the side. 

Suggested Pairings:

Churon Inn Winery ~ 2019 Sauvignon Blanc – Well balanced with citrus flavors

Hart Winery ~ 2019 Grenache Rosé – With notes of cherry, watermelon and cranberry.

Leoness Cellars ~ 2019 CS Sauvignon Blanc – Rich citrus and stone fruit aromas are complemented by subtle hints of lemongrass and a crisp, lingering finish.

South Coast Winery Resort & Spa ~ 2017 Grenache Noir Rosé – Light in body, crisp in acidity and very dry, this rosé is the perfect wine for any cuisine and any festivity.

ALMOND MERINGUE TORTE WITH STRAWBERRIES AND RICOTTA CREAM

Like strawberry shortcake but more elegant, this layered dessert needs to rest for a few hours before slicing to soften the crunchy meringue. It keeps for about a day so you can serve half for dinner and enjoy the other half for a decadent breakfast the next morning. Pair with your favorite Temecula Valley Muscat/Moscato or Riesling.

Serves 8

Ingredients
Meringue:

• 3 large egg whites, at room temperature
• Pinch salt
• ½ cup (100 g) sugar
• ¼ teaspoon almond extract
• 6 tablespoons (45 g) finely ground toasted almonds (see Note)
• 2 tablespoons unsalted butter, melted and cooled
• 3 tablespoons sifted all-purpose flour

Filling:

• ¾ pound (350 g) whole-milk ricotta
• 3 tablespoons sugar
• 1 teaspoon brandy
• ½ teaspoon vanilla extract
• 1/3 cup (80 ml) heavy cream, whipped to firm peaks
• ¾ pound (350 g) strawberries, hulled and thinly sliced
• 1 tablespoon sugar
• 1 teaspoon brandy
• 1 tablespoon finely ground raw (unroasted) pistachios, for garnish
• Mint sprig and sliced strawberry, optional garnish

Directions

Make the meringue: Preheat two ovens to 350°F (180°C) or position two racks in the upper third and bottom third of one oven. Line two heavy rimmed baking sheets with parchment and trace three 7-1/2-inch (19-cm) circles on the paper in pencil, two circles on one sheet and one on the other. Flip the parchment over so the batter will not touch the pencil marks.

In a stand mixer fitted with a whisk, whip the egg whites and salt on medium-high speed until foamy. Add the sugar gradually, then the almond extract. Scrape down the sides of the bowl, then raise the speed to high and whip until the sugar has completely dissolved and the meringue stands in firm peaks when the whisk is lifted.

Remove the bowl from the mixer. Gently fold in the almonds, then the butter, then the flour.

Divide the mixture evenly among the traced circles and spread into evenly thick 7-1/2-inch (19-cm) rounds. Bake until golden-brown and no longer sticky to the touch, 18 to 20 minutes. If you are using one oven, shift the position of the baking sheets halfway through to ensure even baking.

Remove the baking sheets from the oven and lift the parchment sheets onto a cooling rack. When the meringue tortes are completely cool, carefully peel away the parchment. Don’t worry if they stick a little bit.

Make the filling: In a food processor, blend the ricotta, sugar, brandy, and vanilla until smooth. Transfer to a bowl and gently fold in the whipped cream.

In a bowl, combine the strawberries, sugar, and brandy. Toss gently and let stand 5 minutes.

Place one meringue on a cake stand or platter that will fit in the refrigerator. Top with one-third of the ricotta filling, spreading it evenly to the edges. Arrange half of the berries in an even layer on top of the ricotta. Top with another and half of the remaining ricotta filling, spreading it to the edges. Top the ricotta with the remaining berries in an even layer, then place the third macaroon on top. Spread the remaining ricotta filling on top of the torte, then cover with a cake dome and refrigerate for at least 4 hours or up to 1 day.

Just before serving, garnish the top with the ground pistachios and, if desired, with a mint sprig and sliced strawberry.

NOTE: Toast whole raw almonds in a 325°F (160°C) oven until golden inside, about 25 minutes. Let cool, then grind fine in a nut grinder or food processor.

Suggested Pairings:

Baily Winery ~ 2017 Riesling – This cool and crisp white wine is perfect on a summer day, enjoy it poolside with friends and family!

Europa Village ~ 2016 Muscat Canelli – Aromas and flavors of peach, apricot and orange blossom with a nicely balanced residual sugar.

Maurice Car’rie Winery ~ 2017 Moscato – 100% Muscat Canelli, shows delicious floral and fruity flavors of mango, peach and apricot.

Somerset Winery ~ 2019 Riesling – This beautifully light and aromatic wine is floral on the nose and offers notes of spicy cinnamon, baked apples, kiwi and pears.

Recipe and photo courtesy of the Wine Institute of California

PAPPARDELLE WITH ARTICHOKES, PEAS, AND PROSCIUTTO

It’s long past time to bust the myth that artichokes don’t go with wine. This pasta dish is perfectly wine friendly thanks to an assist from pasta, sweet peas, and meaty prosciutto. Chill a bottle of Sauvignon Blanc and prove it to yourself. If you can’t find fresh baby artichokes, substitute frozen artichoke hearts rather than marinated hearts.

Serves 4

Ingredients

• ¾ pound (340 g) fresh pappardelle or fresh egg pasta sheets or ½ pound (225 g) dried pappardelle
• 14 to 16 fresh baby artichokes, about 1-1/2 ounces (40 g) each, or 1 package (9 oz/ 250 g) frozen artichoke hearts (see Note)
• 1 lemon
• 6 tablespoons (90 ml) extra virgin olive oil
• 1 large yellow onion, minced
• Pinch hot red pepper flakes
• 1 sprig fresh mint
• Kosher or sea salt
• 1 cup (150 g) shelled English peas or frozen petite peas, thawed enough to separate
• 2 ounces (55 g) thinly sliced prosciutto di Parma, shredded by hand
• Freshly grated pecorino or Parmigiano Reggiano cheese

Directions

If using fresh egg pasta sheets, start at one of the sheet’s narrow ends and loosely roll the sheet like a jelly roll, leaving a 1-inch (2.5-cm) tail. With a sharp chef’s knife, cut ribbons about 5/8-inch (15-mm) wide. Grab the noodles by the exposed ends, lift them up, and they will unfurl. Repeat with the remaining sheets.

If using fresh baby artichokes: Fill a large bowl with water and add the juice of the lemon. To trim the artichokes, peel back the outer leaves until they break off at the base. Keep removing leaves until you reach the pale green heart. Cut across the top of the heart to remove the pointed leaf tips. If the stem is still attached, cut it down to ½ inch (1.25-cm), then trim the stem and base to remove any dark green or brown parts. Cut each heart in half and cut each half into 2 to 3 wedges, depending on size. Immediately place in the lemon water to prevent browning.

If using frozen artichoke hearts, thaw, cut each heart in half, then cut each half into 2 to 3 wedges, depending on size.

Bring a large pot of well-salted water to a boil over high heat.

Heat the olive oil in a large skillet over medium heat. Add the onion and hot pepper flakes and sauté until the onion is soft and sweet, about 10 minutes. Lower the heat if needed to keep the onion from browning. Add artichokes to the skillet (drained first, if fresh) along with the mint sprig, 1 cup (250 ml) water, and a generous pinch of salt. Bring to a simmer, cover, adjust the heat to maintain a gentle simmer and cook until the artichokes are almost tender, 10 to 15 minutes. There should still be several spoonsful of flavorful juices in the skillet. Remove the mint sprig.

Cook fresh or frozen peas in the boiling water until tender, then lift them out with a sieve and add them to the artichokes along with the prosciutto. (Do not discard the boiling water; you will need it to cook the pasta.) The sauce should be juicy; if it seems too dry, add a splash of boiling water from the pot. Taste for salt and keep warm.

Add the pasta to the boiling water and boil until al dente. Fresh pasta will take only 1 to 2 minutes, depending on freshness. For dried pasta, consult cooking time on the package. Just before draining, set aside 1 cup of the hot pasta water. Drain the pasta and return it to the warm pot. Add the contents of the skillet and toss gently with tongs, adding a little of the reserved pasta water if the sauce seems dry. Add 1/3 cup (25 g) of grated cheese, toss gently, and immediately divide the pasta among 4 bowls. Pass additional cheese at the table for those who want it.

Suggested Pairings:

Hart Winery ~ 2018 Sauvignon Blanc – Citrus notes of guava and tangerine, a subtle herbal undertone and a clean peach finish.

Masia de la Vinya Winery ~ 2016 Sauvignon Blanc – Lemon zest, guava, passion fruit & pineapple.

Oak Mountain Winery ~ 2018 Chardonnay – Lightly oaked with French oak imparting rich flavors of vanilla, butterscotch, creme brulee and caramel

Ponte Winery ~ 2018 Reserve Chardonnay – Barrel aged for 10 months in new French oak barrels, this limited-production, subtly buttery reserve is well-balanced with a slight minerality on the finish.

Recipe and photo courtesy of the Wine Institute of California

Cheese & Salumi Board

Ahhh….the beloved cheese board! Add what you love; omit what you don’t. It’s yours to compose. Good cheese counters typically have many selections , like truffled cheeses, luscious triple-cream cheeses, and mini cheeses meant for two. Add roasted nuts, dried fruits, condiments, and crackers. You can purchase mixed nuts in honey but making your own is a cinch. Pair with your favorite Temecula Valley Rosé or Sparkling Wine.

Ingredients

Nuts in Honey:

• ¼ cup (85 g) honey
• 3 tablespoons mixed toasted nuts (walnut pieces, toasted almonds, pistachios)

If the honey is stiff, put the jar in a saucepan of barely simmering water over low heat until the honey liquefies enough to pour. In a small serving bowl, combine the honey and the nuts.

Suggested Cheeses:

• Laura Chenel Aged Crottin
• Cowgirl Creamery Mt. Tam
• Cypress Grove Truffle Tremor

Accompaniments:

• Crackers and flatbreads
• Sliced baguette
• Prosciutto di Parma, thinly sliced
• Sopressatta, thinly sliced
• Black and green olives
• Dried apricots, Medjool dates, and other dried California fruits
• Roasted pistachios in shell
  

Suggested Pairings:
Carter Estate Blanc de Noir Sparkling ~ Notes of strawberry and raspberry with a lovely structure that finishes off-dry with just the slightest hint of sweetness.
Hart Winery 2018 Rosé of Sangiovese ~ Lightly pink, near-dry, delicately scented and flavored Rose′ wine.
Miramonte Winery 2018 Rosé ~ Hints of watermelon, honeydew, sugar-dusted cantaloupe, fresh flowers, strawberry + watermelon candy and a sleek finish
Thornton Winery Brut Rosé ~ You’ll appreciate its complex aromas and flavors along with a lingering finish.

Recipe and photo courtesy of the Wine Institute of California

Dungeness Crab and Avocado Tostadas

Unlike the bean- and cheese-laden tostadas served in many restaurants, these are featherlight and heart healthy. The salad-like topping helps stretch the costly crabmeat, and you’ll save money by buying a cooked crab and extracting the meat yourself. Packaged tostada shells come in a variety of sizes; use any size you like. Serves 4

Ingredients
2⁄3 cup (130 g) finely diced tomato
1⁄3 cup (40 g) finely minced green onion, white and pale green part only
1⁄4 cup (10 g) chopped fresh cilantro, plus whole leaves for garnish
1 clove garlic, finely minced
1 serrano chile, finely minced
2 large, ripe avocados
2 limes, 1 halved, 1 quartered
Kosher or sea salt
8 corn tostada shells, about 5 inches (13 cm) in diameter
1 head pale, crisp romaine lettuce, about 6 ounces (185 g), halved lengthwise, then very thinly sliced crosswise
1⁄2 pound (250 g) Dungeness crabmeat
1⁄3 cup (75 g) crema (Mexican-style sour cream)
Mexican-style hot sauce or Tabasco sauce, for serving (optional)

Directions
In a large bowl, combine the tomato, green onion, chopped cilantro, garlic, and as much of the minced chile as you like. Halve and pit the avocados, then scoop the flesh from the skin and add to the bowl. Squeeze the juice of 1∕2 lime over the avocado. Using a fork, mash the avocado coarsely, incorporating the other ingredients in the bowl as you work. Season with salt and add more juice from the other 1∕2 lime as needed to achieve a guacamole with good flavor.

Top the tostada shells with the guacamole, dividing it evenly and spreading it to the edges. Top each tostada with the romaine and then with the crab, dividing them evenly. Drizzle each tostada with 2 teaspoons crema. Garnish with cilantro leaves and serve immediately with the lime wedges and with the hot sauce, if desired.

Suggested Pairings:

Callaway Vineyard & Winery – 2016 Special Selection Chardonnay ~ Pairs with herb chicken, pork chop, grilled shrimp and pasta with cream & butter sauces.

Chapin Family Vineyards – 2016 Sauvignon Blanc ~ Pairs well with fish, salads, and soft cheeses.

Maurice Car’rie Vineyard & Winery – 2017 Sauvignon Blanc ~ A mouth-watering, deeply satisfying delight, with pleasant herbal and grapefruit aromas on the nose. Babes are engulfing stripper dudes cocks eag Stud enjoys playing with a large ass Joseline Kelly loves getting her teen pussy eaten and fucked Stripper gets his hard dong delighted by chick A ballet slipper wearing whore gets plowed After interview busty babe fucked Amazing redhead babe with big boobs Jessica R fucks with Latina boy Juan Largo https://www.watchfreepornsex.com/tags/xxnx-india/ Naturally beautiful brunette in fishnets gives a great erotic solo show Pornstar wannabe teen wants to be famous Teen Jesse Parker Gets Spanked Hard Horny mom Saskia is interested in the young guy in towel Leaked Amateur Russian Sextape Porn cd xx porn

Wiens Family Cellars – 2018 Chardonnay ~ Green Apple, Meyer Lemon, Almond.

Recipe and photo courtesy of the Wine Institute of California

Wine Country Recipe ~ Deviled Egg Trio

Deviled eggs disappear fast at parties, especially when they’re dressed up with smoked trout or caviar or made extra devilish with harissa. Serve with your favorite Temecula Valley Rosé or Sparkling wine for the perfect pairing.

Ingredients
1-1/2 dozen large eggs, at room temperature
½ cup plus 1 tablespoon (125 g) mayonnaise, or more as needed
1 tablespoon Dijon mustard
Kosher or sea salt and freshly ground black pepper

With smoked trout:
¼ teaspoon prepared horseradish, or to taste
1-1/2 ounces (45 g) smoked trout
Fresh dill for garnish

With harissa:
1 teaspoon harissa paste, or to taste
Fresh cilantro leaves for garnish
Maras chili or hot paprika for garnish

With caviar:
1 tablespoon thinly sliced chives
1 ounce (25 g) California sturgeon caviar or salmon roe

Makes 36 deviled egg halves, 1 dozen of each type

Directions:

Bring a large pot of water to a boil over high heat. Prepare a large bowl of ice water. Working in 3 batches of 6 eggs each, use a large spoon to lower the eggs one at a time into the boiling water, reducing the heat to keep the water from jostling the eggs against the pan and cracking them. The water must boil but not too vigorously. Simmer for 10 minutes exactly, then use a large slotted spoon to transfer the eggs to the ice water. Remove when cool and peel. Cut in half lengthwise and scoop the yolks into a bowl.

Add the mayonnaise and mustard to the yolks and mix vigorously with a fork or spoon until creamy and completely smooth, adding a touch more mayonnaise if necessary. Resist the temptation to use a food processor or mixer, which could cause the filling to break; the filling will become smooth if you work it persistently. Season to taste with salt and pepper.

Divide the mixture evenly among 3 bowls. You should have about 2/3 cup (150 ml) per bowl.

For the smoked trout deviled eggs: Stir in the horseradish, then fill 1 dozen egg halves with the mixture, using a spoon or a piping bag fitted with a star tip. Top each egg half with a small piece of smoked trout and garnish with a wisp of dill.

For the harissa deviled eggs: Stir in the harissa paste, adding more if desired. Fill 1 dozen egg halves with the mixture, using a spoon or a piping bag fitted with a star tip. Garnish each egg half with a small cilantro leaf and a sprinkle of chili or paprika. Bermain casino online indonesia terutama melalui agen royal99bet di indonesia, telah melahirnya banyak member berutung. Royal99bet sebagai situs judi casino online yang menjamin permainan yang fair play. Situs casino online yang tersedia di situs tersebut memiliki sangat banyak sekali jenisnya.

For the caviar deviled eggs: Stir in the chives, then fill 1 dozen egg halves with the mixture, using a spoon or a piping bag fitted with a star tip. Top each egg half with a small spoonful of caviar, dividing it evenly.

Suggested Pairings:

Akash Winery ~ 2018 Parlez Vous Rosé – This fresh, dry style rosé, has aromas of strawberry, plum, and cranberry with a crisp lime finish.

Hart Winery ~ 2017 Rosé of Sangiovese – Lightly pink, near-dry, delicately scented and flavored Rose′ wine, very much in the dryer, food-friendly European style.

Thornton Winery ~ NV Brut – Apple, pear and tropical aromas meld with toasty yeast flavors, while the finish is long and creamy.

Recipe and photo courtesy of the Wine Institute of California

Holiday Spiced Mulled Wine

Spiced mulled wine is a winter favorite — warm, flavorful, and always so comforting! And, it’s incredibly easy to make. We’re definitely going to give this recipe a try over the holidays.

Ingredients:

4 cups apple cider
1 (750-ml) bottle of your favorite Temecula Valley red wine
1/4 cup honey
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise
4 oranges, peeled, for garnish

Directions:

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve. Paskolos smulkiajam ir vidutiniam verslui, greitieji kreditai internetu visą parą bedarbiams, automobiliui be užstato su vekseliu, Luminor ir SEB bankų vartojimo paskolos būstui https://paskolos-internetu.eu

Recipe courtesy of the Food Network/Ina Garten