Nibbles and Appetizers (The Starters)


Camembert (Warmed) With Wild Mushroom Fricassee

     The World Series has been known as “The Fall Classic” for decades, but in our family we have recently added our own fall classic. It’s Food & Wine’s recipe for Warmed Camembert With Wild Mushroom Fricassee.      We have always liked soft cheeses, especially Brie, and many times we have eaten it warmed (melted). It was usually served with a sweet topping consisting of apples or apricots, but this recipe takes more of a savory approach. It calls for Camembert which is much like our old favorite, Brie. It…

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Guacamole In A Molcajete (Patio Fare) It’s time to take your culinary entertaining outdoors.      Are you looking for something besides salsa to serve with a pitcher of margaritas? Prepare a delicious guacamole dip made with fresh ingredients and serve it in a molcajete.         A molcajete is a traditional Mexican version of a mortar and pestle). It has a rough surface, so you can use it to crush and grind herbs and spices, making it very functional.  You can actually make the guacamole in the molcajete and then garnish the…

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Ladies cooking a vinaigrette

Chardonnay Vinaigrette Dressing (Cooking With Wine)

“I cook with wine; sometimes I even add it to the food.” – W.C. Fields      At a wine and jazz festival I was attending they offered a course entitled “Cooking With Wine.”  The chef prepared three courses: salad (with a vinaigrette), entrée (with a pan sauce for chicken), and dessert (with berries over ice cream).  Each of the dishes contained a reduction of the wine that was selected to accompany the dish, and the result was a perfect wine/food pairing for each course.      It seemed like such a novel idea…

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