Macarons Straight from Paris

The French, it seems, know what they are doing when it comes to macarons. These delicate airy cookies are not to be confused with the macaroon. The macaron is a traditional French pastry that looks like a little sandwich filled with cream or ganache while macaroons are dense cookies made, traditionally made with almond or coconut. It’s the delicate, airy meringue-type macaron that come in a variety of flavors and brilliant colors that the French do best. And I for one definitely appreciate the effort!

On a recent trip to Paris, my parents brought back several tiny black boxes filled with macarons from the famed Ladurée bakery. I immediately ate them in one sitting because anyone who knows macarons knows that you have to eat them fresh. And they made the trip from Paris to Napa well. Delicate, airy macarons in flavors like blackberry, lemon and of course chocolate. I was ready to jump on the plane and move to Paris just so I could indulge in macarons every day.

But luckily for me, I live right down the street from Bouchon Bakery in Yountville and they can definitely hold their own with this little cookie. The macarons at Bouchon Bakery are indeed inspired by the famed Paris macarons and come in traditional flavors like chocolate, caramel and vanilla with a wonderful seasonal flavor always thrown into the mix. My favorite is the pistachio macaron. If you visit now, you’ll find pumpkin macarons on the menu…delicious!

If you want to make macarons at home, Epicurious has a recipe for Laduree’s Chocolate Macarons. I have not attempted to make them myself as I found myself walking down the street to Bouchon Bakery for a Pistachio macaron before I even managed to purchase the ingredients. But if you try it out, let me know how it goes.

Written by Linzi

Butternut Squash Pasta

Butternut Squash is now in season. As I write this, I have some baking in my oven that I picked fresh from the garden. I love the way it makes my whole house smell like the warm sweetness of the fall season.

Butternut squash is a winter squash that is native to the western hemisphere, and has been eaten by the natives of Mexico since 5500 B.C. One cup of butternut squash has only 80 calories, vitamins like A and C and lots of Iron. So dig in!

This recipe combines the warm sweetness of butternut squash with the earthy flavors of sage and pine nuts. The dish pairs well with a Pinot Grigio, Riesling or Chenin Blanc.

Ingredients

5 tbsp. butter

About 8-10 medium sized sage leaves

¼ cup lemon juice

½ butternut squash, peeled and cubed

Choice of pasta

Salt and pepper

2-3 tbsp. olive oil

¼ cup pine nuts- lightly toasted in oven for about 2 minutes

Parmesan or goat cheese to garnish

Cut squash into ½-1 inch cubes and place onto baking sheet. Drizzle with olive oil, and salt and pepper and cook uncovered at 450 degrees for about 30 minutes, or until tender. Cook pasta according to directions. While pasta is cooking, melt butter in a sauce pan and cook on low until it turns a golden brown. Add the sage leaves and remove from heat. Add lemon juice and salt and pepper to taste. Drain pasta and pour butter sauce, cubed butternut squash and toasted pine nuts on top. Finish with cheese to garnish.

Recipe by Karen Grimes and Chef Emily Buller

Haber Family Vineyards

This week, we caught up with Ron Haber of Haber Family Vineyards. Ron and his wife Sue-Marie recently released their first vintage of Haber Family Vineyards wines – a 2006 Cabernet Sauvignon from Diamond Mountain. In the future, they will release wine from their Howell Mountain estate. We tried the first release of the 2006 Diamond Mountain Cabernet and were very impressed.

Why did you and Sue-Marie decide to get into the wine business?

Sue-Marie and I wanted to keep active in our future retirement life. One of our passions was the enjoyment of food and wine. After many vacation trips to the Napa Valley, talking with vintners and friends we knew there, we felt that starting a vineyard project could fulfill our passion and also allow us to live in the Napa Valley.

Did you know that Howell Mountain was where you wanted to plant your vineyard from the beginning or did the property find you?

We both loved Napa Valley Mountain wines. We also wanted land that had not been previously planted. We had tasted through the various Cabernet AVA’s and found Howell Mountain wines to be our favorite. The property actually came to us while we were on an airplane. The property was just going to go on the market that day! We made an offer, site unseen, contingent on thoroughly checking the ability of the land to meet our needs. Therefore, we feel that the site found us 100%!

Why did you start with a cabernet from Diamond Mountain?

We planted our site in 2004. We decided that we wanted the Haber Family Vineyards brand on the market sooner that the minimum of six years it takes from planting to having a wine to sell. We found wonderful fruit to buy on Diamond Mountain. The Diamond Mountain fruit allowed us to keep to our love of mountain fruit, add some diversity, and give us the superior quality we were looking for. Diamond Mountain has a pedigree of producing renowned Napa Cabernets. We were thrilled to include this wine as part of our Haber Family Vineyards.

When will your first release of Howell Mountain Cabernet be?

Our first release is our 2006 Diamond Mountain Cabernet Sauvignon. We have only 50 cases of 2007 Howell Mountain Cabernet Sauvignon in the bottle for release in 2010.

What characteristics do you think are unique about your Howell Mountain Vineyard?

The site is unique due to the combination of red volcanic soil and steep, sloped west facing (for great sunlight) land with excellent drainage and is at a high altitude. The combination is perfect together for growing great Howell Mountain Cabernet Sauvignon.

Do you plan on releasing other varietals in the future or are you strictly focusing on Cabernet?

Our first goal is to successfully bring to market our two Haber Family Vineyards Cabernets. If we are successful, we have definitely talked about adding a white wine that would have to live up to the same standards that we are setting for our reds.

Where are your wines available?

Since our production of both Diamond and Howell Mountain Cabernets will be under 400 cases each, we worked very hard to establish a very personal website to market our wines directly to the consumer through our mailing list and the web. We are also working on distribution in NY and NJ and are looking at only one or two more select states to work with distribution. We have successfully placed the wine in a number of very highly rated restaurants in NY and NJ and are working to have our wines with a limited number of key retailers on both coasts.

You can learn more about Haber Family Vineyards online at www.haberfamilyvineyards.com.

Fall is in the Air

Fall is definitely in the air. The mornings are brisk, the days are getting shorter and the Napa and Sonoma Valleys are filled with the aromas of harvest. Fall is one of our favorite times of the year. There is always so much to look forward to – delicious veggies, ripe, juicy grapes, pumpkins, harvest festivals, Halloween, Thanksgiving. This list could go on and on. Here are a few of the ways we enjoy the fall season the most.

Farmer’s Market – it’s hard to beat the ripe, juicy fruit that makes its way to Farmer’s market in the summer. But fall can definitely hold its’ own. There are so many varieties of grapes available right now that it makes your head spin. And the winter squash is not only beautiful to look at but makes some great soups and warm, hearty dishes for a brisk fall evening.

Harvest Festivals – everywhere you look, someone is celebrating the season with a harvest party. Many of these great events are put on by wineries and a good share of them are open to the public. We also love the St. Helena Hometown Harvest Festival & Pet Parade. Spectators come from all over Northern California to participate and watch the Pet Parade. You can’t help but enjoy watching pets of all makes and sizes, dressed up in their best costumes, parading through St. Helena. This year’s festival just happened last weekend. Don't miss out next year!

One-Pot Meals – we love the return of one-pot meals in the fall months. Casseroles, hearty soups, lasagna’s, gratin, you name it. If you only need one pot/dish to cook it, then it fits the bill for the perfect fall one-pot meal. In fact, we just kicked off the season with one of our favorites – Mike's Three Cheese Lasagna.

Grapes – of course we have a fondness for this divine fruit living in Northern California. But beyond the grapes that make our favorite wines, there are so many good grapes to eat and they are filling up the stands at the local Farmer’s Markets and grocery stores. Get your fill while they are abundantly available! We hope you enjoy the season! We have lots of great fall recipes and our favorite fall wines to share with you.

Spiced Pear Pie

The popularity of the pear dates back to ancient times. While the Greek poet Homer referred to pears as a “gift of the gods,” others were developing new varieties of cultivated pears in Rome. Over the years, hundreds of different varieties have been introduced. Today the Bartlett pear is the most popular variety in the United States.

The Health benefits of pears are numerous too. They are rich in vitamin C, with antioxidant properties and filled with fiber. Studies have also shown that eating pears helps protenct women against breast cancer, lowers blood pressure and may reduce the chances of a stoke, and good for colon heath—to name just a few! So Homer was right on track—a true gift from the gods!

Pie Crust

2 cups all-purpose flour

½ tsp. salt

1 ½ sticks unsalted butter

¼ cup ice water

Sift flour and salt together. Cut the chilled butter and margarine into small bits and add to the flour. Work flour and butter together. Add ice water slowly to the pastry, and press pastry together into a ball. Chill dough for at least one hour.

Pear Mixture

4-5 medium sized pears, sliced

½ cup sugar

1 ½ tbsp. flour

½ cup sugar

½ tbsp. cinnamon

1 tsp. nutmeg

1 tsp. cinnamon

This recipe makes one 9-inch pie. Make pie dough and chill for at least one hour. Roll out dough and place into pie pan. Fill pie shell with sliced pears. Sprinkle with sugar, cinnamon and dot with butter. Roll out remaining pastry and cover and cover the pastry top, seal and crimp rim, then slice a few vents on the top. Bake pie for 45 minutes, or until crust is lightly browned.

Smells like...cat pee?

Wine descriptions are often filled with good sounding, yummy words like tropical fruit, chocolate, citrus, floral. But there is another set of descriptors in the world of wine that you may not want to think exist in your glass. Words like sweat, barnyard and yes, even cat pee often make their way into wine descriptions. Do these descriptors indicate a bad wine? And do we really have to think about that putrid smell of cat pee before enjoying our glass of wine?

Wine descriptors are numerous and allow tasters to work with a common vocabulary to describe the aromas, flavors and texture of a wine. Descriptors can vary significantly from taster to taster. We will all taste a wine in a slightly different way. But the descriptors allow us to put into words what we are experiencing.

Many wine descriptors are easy to grasp and conceptualize, especially if you have spent any time in a kitchen. Words like buttery, citrus, tropical, dark berry and chocolate are pretty straightforward. It gets a little more complicated when you get to descriptors like clean, accessible, earthy and full. These words might mean something slightly different to each taster but they typically can get tasters to a common ground. But what about words like cat pee and sweat? What do they mean and can they possibly indicate anything good about a wine?

Cat pee, sweat and barnyard are words you’ll actually hear quite often if you spend a lot of time reading wine descriptions. New Zealand Sauvignon Blancs are wonderfully crisp, vibrant wines with great fruit aromas and flavors. Yet you will often hear sweat and cat pee when describing a New Zealand Sauvignon Blanc. They don’t indicate anything bad about the wine, just descriptions that help find a common ground for describing the taste of these distinct wines.

Wine descriptors can be a lot of fun and very useful when describing wine. Definitely use lots of ripe fruit, citrus and chocolate descriptors but don’t hesitate to throw in a cat pee now and then.

Events on the Slower Side

Slow food is more than just a way of eating—it is a way of living. The Slow Food movement is growing in popularity as more people around the world find pleasure in cooking food in a way that is as committed to the community and the environment as it is to our own health.

The Slow Food USA seeks to create a dramatic and lasting change in the food system by reconnecting people with the plants, animals, soils and water that produce it. Slow Food wants to ensure equality, sustainability and pleasure in the food we eat. Now more than ever, the Slow Food movement is popping up all around Napa and Sonoma County. Check out a couple of upcoming events with a focus on local, sustainable eating.

Be sure not to miss the Slow Food event at the historic Bale Grist Mill in St. Helena. Co-hosted by the Napa Valley Slow Food and the California State Parks, this event will include a meal prepared with local foods by the Silverado Brewing Company featuring a grain fed Mule Foot Hog, Napa Valley wines, specially brewed “Bale Ale”. There will also be a silent auction and tours and demonstrations of the Grist Mill with Miller Eric Gerhardt. All the proceeds from this events will help keep the much-loved Bale Grist open for others to enjoy.

Also, join the Clif Family Farm as they host a farm party benefit that promises to be an entertaining afternoon filled with food, wine and music. Owners Gary and Kit Erickson and winemaker Sarah Gott will be there to share wood-fired pizzas and delicious food straight from the gardens. There will be farm tours and neighboring wineries pouring including Clark-Claudon Vineyards. The proceeds from the event will benefit The Community Alliance with Family Farmers. The winery is located in Pope Valley, about 15 minutes outside of St. Helena. For more information visit and to purchase tickets www.cliffamilywinery.com/farmparty.

http://www.napavalleyslowfood.org

http://www.caff.org

Summer Squash with Penne Pasta

My garden is now producing an abundant amount of squash, and as a result, I have found myself in search of creative and tasty ways to use my yellow crookneck and zucchini. The heat of the summer, however, does not make me want to cook much. Luckily for me, this is an easy recipe that you can whip up in no time, and it also tastes delicious served cold at a warm outdoor picnic.

1 pound penne pasta
¼ cup fresh parmesan cheese
4 garlic cloves, finely chopped
3 tbsp. olive oil
3 zucchini, sliced
3 small yellow or crook-neck squash, chopped
1 med. White onion, chopped
2 bell peppers, chopped
½ cup chicken stock
5 tbsp. butter

Cook the pasta according to directions. In a large saucepan on medium heat, heat olive oil with garlic, onions and squash, and cook for about 8 minutes. Add chicken stock and butter, and salt and pepper to taste. Poor squash mixture over pasta and add cheese to the top. Serves 4-6.

Recipe by Karen Grimes

Oh-So-Juicy Peach Cobbler

The ever-so-popular peach is now coming into season! Peaches originated in China and were mentioned in the tenth century B.C. as being the favored fruit of emperors. The peach was brought to America by Spanish explorers in the sixteenth century. Today the peach is the second largest commercial fruit crop grown in the United States (second to apples). Enjoy one of the season’s sweetest treats in our easy-to-make peach cobbler.

Ingredients:
4 ½ cups sliced and peeled peaches
2 ½ cups sugar, divided
1 tbsp. ground cinnamon
1 tsp. nutmeg
9 tbsp. butter
1 ½ cup self-rising flour
1 ¾ cup milk
½ cup water

Preheat oven to 350 degrees. Combine half of the sugar with peaches and water in a pan on medium high heat and bring to a boil, stirring frequently. Simmer for about 10 minutes and remove from heat. Place butter in a baking dish and place in oven to melt. Mix remaining sugar, flour and milk slowly. Pour mixture over melted butter and do not stir. Spoon peaches on top and add the syrup. Sprinkle cinnamon and nutmeg on top. Bake for about 40 minutes. Serve with whipped cream or vanilla ice cream.

Recipe by Chef Emily Buller

Summer's Best Food & Wine Pairing Tips

My ideal vision of summer is sitting by the pool (or in the pool on a hot day) with good friends, a large spread of tasty food and several great wines, preferably at least one that is served extremely chilled. So what food and wine combos work best for celebrating summer? We’ve already tested out quite a few this summer and have come up with a list of our favorite pairings.

Tomato, Mozzarella & Basil

This is a classic summer appetizer combination. And although it may feel a bit overdone at times, there is nothing better than a big, ripe, juicy tomato with fresh mozzarella and basil picked right from the garden. And although tomatoes are notoriously difficult for pairing with wine, we recommend a crisp and refreshing Italian Pinot Grigio. You can’t go wrong pairing a classic Italian dish with an Italian wine.

Corn on the Cob

The sweet, simple flavors of fresh picked corn go well with a crisp and off-dry Riesling or a unoaked Chardonnay that will bring out the sweetness of the corn. A simple and easy way to prepare – cover the corn in butter, salt and pepper and wrap the center with one husk. Cover with aluminum foil and throw on the bbq for 15-20 minutes.

Juicy Burgers

Fire up the grill and throw on some burgers. There’s really no better food for a warm, summer night. Whether you go beef, lamb, turkey or veggie, there’s a wine to match. For beef or lamb burgers, we recommend a California Zinfandel or an Australian Shiraz. For turkey or veggie burgers, go for a Pinot Noir or maybe even a Rose.

Sweet Peaches

You really don’t need much more for a summer dessert than a bowl of just-picked sweet, juicy peaches. Pair with a Moscato d’Asti. The peachy flavor of the wine pairs great with the peaches themselves.

Written by Linzi

A Late Summer Garden

We are now in the heat of summer and if you missed out on planting a garden this spring, you may be regretting that decision as you watch the plethora of fresh veggies filling the stands at your Farmer’s Market. Believe it or not, it is still not too late to plant a summer crop. Here are some of our favorites that you can enjoy well into the late summer and early fall.

Culinary Herbs:
Basil-transplant
Cilantro-sow outdoors
Rosemary-transplant
Marjoram-transplant

Veggies to Plant by Seed:
Watermelon
Beans
Cantaloupe
Corn
Cucumber
Melons
Okra
Gourds

Veggies to Transplant:
Sweet Potato
Tomatoes
Peppers

Lemon Feta Orzo Pasta

I have been looking for the perfect summer pasta dish for quite some time—the no-fail dish that is great served cold at a picnic. And thanks to one of our loyal Local Pairings readers, I have found one that fits the bill. When I first tried this recipe, I was blown away by the fresh mint, combined with savory raisins, basil and zesty lemon. I added grilled chicken which is a great addition, but this would also be a perfect side to grilled salmon.

1 ½ cups orzo
2 Tbsp lemon juice
½ tsp kosher salt
1/8 tsp pepper
1 clove garlic, minced
¼ cup olive oil
½ tsp sugar
½ tsp dried oregano
2 1/2 ounces feta cheese

¼ cup chopped fresh basil
½ cup yellow raisins
½ cup pine nuts or walnuts

Cook the orzo 8-10 minutes in a large pot of boiling water with some salt added. In a bowl, mix olive oil, lemon juice, garlic, salt, pepper, sugar and oregano.

When orzo is done, add warm orzo to bowl and mix with dressing. Let sit until room temperature. Mix in raisins, nuts, feta and fresh basil.

Pair with a white wine such as Sauvignon Blanc, Pinot Grigio or Riesling.

Modified recipe is from Erica Sweeney, original recipe from The Newlywed Cookbook by Robin Miller.

A Name I Want to Remember

Travel the narrow, wooded and windy road into the heart of the Stags Leap District and you will find a winery of similar character – no straight lines, a deep connection with its natural surroundings and bright bursts of color are all part of the charm of Quixote Winery. When owner Carl Doumani decided to build Quixote Winery, he found inspiration in famed Viennese architect and artist Friedensreich Hundertwasser. The result is a whimsical winery that befits its legendary name.

Contrary to Don Quixote’s famous first line “In a place at La Mancha, which name I do not want to remember…”, Quixote winery is one that you definitely don’t want to forget. It took Hundertwasser ten years to design and build the winery. His philosophy of design centered around several rules that included among others, no straight lines and planting the roofs with grass and trees. Sadly, Hundertwasser did not get to see his completed work. He died in 2000, just before the completion of the winery.

Although you may visit Quixote Winery for the art, the wines are worth the visit themselves. The winery makes two wines under the Quixote label (which Hundertwasser designed for Doumani) and two wines under a second label called Panza. The wines are Cabernet Sauvignon and Petite Syrah. All of the fruit is sourced from the family’s 27-acre, organically farmed estate vineyard. They Quixote Petite Syrah is my favorite – a rich, silky wine with deep and juicy flavors of blackberry, plum and blueberry.

Written by Linzi

Cupcakes for Adults

Photo by Lindsay Garvey, Lindsay Garvey Photography

What is it with cupcakes these days? A dessert that used to be relegated to kids birthday parties has now become a hip indulgence for those with a sweet tooth. Cupcakeries are sprouting up throughout the Bay Area with three recently opened in Napa alone. And the cupcakes they sell are no ordinary cupcakes. With names like Pink Champagne, Black Cherry Jungle and Raspberry Dazzle, there is something that is sure to please everyone.

I’ve never been much of a cupcake person but I now consider myself a convert, seeking out these deliciously moist and tasty mini cakes whenever possible. And luckily for me, Napa has many options. Sift Cupcakery, Gigi’s Cupcakes and Kara’s Cupcakes all opened within the past few months. The cupcakes are mouthwatering delicious and most use fresh, local ingredients.

Treat Yourself to a Cupcake

Gigi’s - At Gigi’s, the cupcakes are so moist and delicious that simple may be best. Go for the Chocolate Chocolate or Double Vanilla. Cupcakes are $3.25 each. 3261 Browns Valley Road in Napa

Sift: a cupcakery - the beauty of Sift is that it’s located inside a clothing boutique (Cake Plate) so you can do some shopping while enjoying your cupcake. They also have a location in Cotati. Be sure to try Pinking of You – a deliciously moist vanilla cupcake with pink buttercream frosting. Cupcakes are $2.75 each. 1000 Main Street in Napa and 7585 Commerce Blvd in Cotati

Kara’s Cupcakes - With five locations across the Bay Area, Kara’s is one of the more well-known cupcakeries. Their newest location is in Napa’s Oxbow Market. Try the Fleur De Sel, an indulgent chocolate cupcake with caramel filling, ganache frosting and fleur de sel. Cupcakes are $3.25 each.

Written by Linzi

Pear Salad on Endive

This is always a favorite appetizer, and a great one to serve at your next outdoor dinner party. It has a light, delicious flavor with creamy Cabozola combined with a sweet and refreshing pear salad, all placed neatly on top of an endive “boat”. This appetizer pairs perfectly with a glass of bubbly.

½lb. wedge Cambozola cheese

1 large pear, finely diced

4 Belgium endive

1 tsp. honey

4 tsp. olive oil

1 tbsp. champagne vinegar

1 shallot, finely diced

1 tbsp. chives, finely chopped

Cut the ends off the endives, leaving the individual endive leaves. Mix the diced pear, diced shallot, chives, olive oil, vinegar and honey together in a small bowl and set aside. Place the Cambozola cheese into a small Ziploc bag and pipe a small amount onto each endive. Then place about 1 tsp. of pear mixture on top of cheese. Finish with a half of walnut or pecan. Serves about 6 (serving 3 per person).

Recipe by Chef Emily Buller