Tasting The Wine Country Cookbook and CD

SKU
SKU1397
Wine cooking and tunes. Tasting The Wine Country Cookbook and CD
Tasting The Wine Country Cookbook and CD Can’t get away? No problem. Put on the CD, pop your favorite bottle of wine and prepare the perfect wine country dinner. It’s the next best thing to staying in one of wine country’s romantic inns. With 100 easy to follow recipes from 21 acclaimed wine country chefs, Tasting The Wine Country cookbook is a handsome reference with inspiring paintings, quotations, and photography. The Mike Marshall Quintet will set the mood combining 12 selections from classical, bluegrass, Latin, and jazz. Life is good! Music CD: Vintage Niagara Piacenza Sound of Sunlight Solera Long Weekend Tra Vigne Carmel Children's Song No. 6 Minor Swing Golliwog's Cakewalk Opus 2 Odeon Tasting the Wine Country -Recipes from Romantic Inns and Resorts -Music by the Mike Marshall Quintet -Cookbook with Music CD Boxed Set Great food, wine, and music for perfect getaways at home Performances by Grammy-Award winning musicians Inspiring paintings, quotations, and photography Chefs from 21 acclaimed wine country inns and resorts offer scrumptious dishes for breakfast and dinner, all formatted for the home cook. Inspiring paintings, quotations, and photography will transport you to the wine country. The joyful music CD combines classical, bluegrass, Latin, and jazz by the Mike Marshall Quintet. To your health and happiness! View a sample recipe: Roasted Chestnut Soufflé with Spiced Cider Drink Recipe courtesy of Bernardus Lodge Carmel Valley, California From Tasting the Wine Country This light but flavorful soufflé and spiced cider drink harmonize perfectly. The chestnut soufflé base can be made 1 day in advance. Soufflé Base 10 chestnuts, peeled and coarsely chopped (see Basics) 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract 1/3 cup (3 oz/125 g) sugar 4 teaspoons Cognac or brandy 3 egg yolks 6 egg whites 3 tablespoons sugar 1/2 teaspoon fresh lemon juice Preheat the oven to 350°F (180°C). To make the base: In a small saucepan, combine the chestnuts and all the remaining base ingredients. Cook for 20 minutes over medium-low heat, or until the chestnuts are soft. Transfer to a blender or food processor and purée. Cover and refrigerate for at least 2 hours or overnight. Preheat the oven to 400°F (200°C). Coat the bottom and sides of four 8-ounce (250-ml) soufflé dishes or ramekins with butter, sprinkle with sugar, and knock to evenly coat. In a medium bowl, beat the chestnut purée and yolks together until smooth. In a large bowl, beat the egg whites until foamy. Add the sugar and lemon juice and beat until soft peaks form. Stir one-fourth of the whites into the purée, then fold in the remaining whites. Spoon into the prepared dishes and bake for 13 minutes, or until puffed and golden but still soft in the center. Serve immediately. Makes 4 soufflés Spiced Cider Drink A warm and soothing drink to enjoy with chestnut soufflé. 4 cups (32 fl oz/1 l) apple juice 2 cinnamon sticks 4 cloves 4 long strips tangerine zest 1 teaspoon minced peeled fresh ginger 1 tablespoon honey In a medium saucepan, combine all the ingredients and bring to a simmer over low heat. Remove from heat, cover, and let steep for at least 20 minutes. Strain and pour into cups to serve. Makes 4 cups (32 fl oz/1 l) Cookbook Contributors 21 contributors, 224 pages The Aerie Resort, Malahat, British Columbia Applewood Inn & Restaurant, Guerneville, California Auberge du Soleil, Rutherford, California Belhurst Castle, Geneva, New York Bernardus Lodge, Carmel Valley, California Birchfield Manor Country Inn, Yakima, Washington Clifton, The Country Inn & Estate, Charlottesville, Virginia Gaige House Inn, Glen Ellen, California The Harbor House Inn, Elk, California The Ink House, St. Helena, Califonia Inn on the Twenty, Jordan, Ontario The Kenwood Inn and Spa, Kenwood, California Madrona Manor Wine Country Inn & Restaurant, Healdsburg, California The Maidstone Arms Inn and Restaurant, East Hampton, New York Meadowood Napa Valley, St. Helena, California Oak Knoll Inn, Napa, California Rose Inn, Ithaca, New York Simpson House Inn, Santa Barbara, California Sonoma Mission Inn & Spa, Sonoma, California Stonepine Estate Resort, Carmel, California Youngberg Hill Vinyards & Inn, McMinnville, Oregon
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