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!!
2 sticks softened unsalted butter
big 1/2C powdered sugar
1 egg yolk
1 1/2 Corcoran Cello
3/4C heavy cream
2 lemons (zest + juice)
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.