One of My Favorite Quotes...

As Benjamin Franklin said...

"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance."

Cheers!

Recipe Week ... #5 ... Viognier Dressing

We all tend to start our holiday
meals with some sort of salad so I went through my recipe book to find this absolutely delicious dressing...

Zesty Mustard Viognier Dressing

Ingredients:

1 c. Mayonnaise

1/4 c. Dijon Mustard

1/4 c. Viognier Wine

1 Tbsp. Sugar

1 tsp. Honey

1/4 tsp. Black Pepper

1/4 tsp. Salt

This yields approximately 1.5 Cups.

Whisk all ingredients together until smooth and creamy...Enjoy!!

Cheers!!

Recipe Week ... #3 ... USB Brownies

It is Wine Wednesday and what better recipe to add but Brownies made with Corcoran USB "Port-style" wine. This recipe was created by Karen and she loves to pair them in the tasting room so the next time you stop by, ask for one of Karen's famous brownies :)

USB Port Ghirardelli Brownies

For 16 brownies, you will need:
8”x8”, 9”x9” or 11”x7” pan
1 box of Ghirardelli Brownie mix
½ c. USB Port
1/3 c. vegetable oil
1 egg

For 24 extra thick brownies, you will need:
13”x9” pan
2 boxes of Ghirardelli Brownie mix
1 c. USB Port
2/3 c. vegetable oil
2 eggs

1) Preheat oven to 325 degrees. Prepare baking pan by lightly greasing or spraying with non-stick cooking spray.
2) Place dessert wine, oil & eggs in mixing bowl & stir until fully mixed. Add brownie mix & stir until well-blended. Spread in prepared pan. Let it sit at least 30 min. before baking.
3) Bake 45-50 min. for 16 brownies. Bake 50-55 min. for 24 brownies.
For glass pan, add 5 min. to the bake time. Cool completely in pan before cutting. Do not over bake. Store in a tightly covered container.

Enjoy with a glass of USB!

Cheers!

Recipe Week...1st up... Lemon Bars by Tony

Monday...the week prior to Thanksgiving when we are pulling out our recipe books and planning for all those holiday gatherings.

I would like to offer several recipes that are made using Corcoran wines, so if you have something you have created, let us know!!

Here is my first one, LEMON BARS, which was created by one of our favorite customers, Tony!

Enjoy, I sure am!!

Crust:

2 sticks softened unsalted butter

big 1/2C powdered sugar

1 egg yolk

2C flour

Filling:

8 eggs

1 1/2 Corcoran Cello

1/2C sugar

3/4C heavy cream

2 lemons (zest + juice)

oven 350

In processor, mix crust. Knead on floured counter. Add powdered sugar if too sticky. Spray oil 13x9 pan. Press into pan. Bake 15-20 min til golden.

Whisk eggs, sugar, lemon, zest, and Corcoran Cello til combined. Stir in cream. Pour over crust. Bake 15-20min til set. Cool on rack. Fridge. If you fridge while still warm it will weep.

Cheers!