Wine Tasting At Fleming's

For $25.00 you can sample 20 wines at Fleming's every Friday during the month of September.  This tasting includes some food, small plates, which were very good as you can imagine.  Stone and I joined Carleen and Daniel for this event.

This elegant appetizer of sweet claw meat was delicious!

Stone sampled numerous wines throughout the evening His favorite was "Taken," a Cabernet Sauvignon/Merlot from Napa Valley.   Its combination exploded with black fruit, chocolate, graphite, vanilla and toasty oak, all carrying into the creamy finish.

This wood fired pizza was flavorful.

After the wine tasting, we convened back at the house.  The table was set earlier in the day, ready for the post wine tasting meal to be served. 

These cookies just say fall.  Pumpkin Pie Ice Cream was the perfect accompaniment and end of an excellent meal.

Ultimate Snow-Capped Gingersnaps

2 1/4 cup flour

1 teaspoon baking soda

2 teaspoon cinnamon

1 1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon kosher salt

1 cup dark brown sugar, lightly packed

1/4 cup vegetable oil

1/3 cup Unsulfured Molasses

1 extra large egg, at room temperature

6 ounces chopped crystallized ginger

Wilton's White Sparkling Sugar for rolling the cookies

1 cup white chocolate with 1 Tablespoon crisco for dipping cookies

Preheat the oven 325' if using dark cookies sheet, otherwise set temp to 350'.  In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses medium speed for 5 minutes.  Turn the mixer to low speed, add the egg, and beat for 1 minutes.  Scrape the bowl with a rubber spatula and beat for 1 more minutes.  With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.  Add the 3 ounces crystalized ginger and mix until combined.

Scoop the dough, press into sparkling sugar.  Bake for exactly 10 minutes.  Let cookies cool on the sheet for 1-2 minutes, then transfer to wire rack to cool completely.  

In a small bowl melt white chocolate with 1 Tablespoon crisco.  Dip part of each cookie into to mixture.  Place onto parchment paper sprinkle with crystallized ginger.  Let chocolate harden. 

Pumpkin Pie Ice Cream

Makes about fourteen 1/2-cup servings

1 1/2 cups whole milk

1 cup packed light or dark brown sugar

2 Tablespoons molasses or dark corn syrup

1 3/4 cups pumpkin puree' (solid pack pumpkin) equals one (15 ounce can)

1 1/2 teaspoon cinnamon

1 teaspoon ginger

1/4 teaspoon freshly ground nutmeg

2 1/2 cups heavy cream

1 teaspoon vanilla extract

In a medium bowl, mix on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1-2 minutes.  Stir in the pumpkin puree', cinnamon, ginger, and nutmeg.  Add heavy cream and vanilla.   Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20-25 minutes.  Add the crumbled cookies during the last 5 minutes of mixing.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight container and lace inn freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.

It taste as though you are eating pumpkin pie.

https://www.flemingssteakhouse.com/locations/tn/knoxville

"Falling" On The Porch With Friends

Fall has arrived in East Tennessee.  The leaves have begun to change with hues of yellow, red and orange.   It seems earlier this year or maybe I'm just getting older and time seems to be moving more rapidly.  Abundant quantities of pumpkins, mums and gourds are piled high at road side markets.  I purchased a few and have some set around the pond and throughout our lawn.  

The table was set earlier in the day anticipating the hours we would spend there.  I arranged a candle in an old wine bottle expecting to still be sitting here as the sun went down.  

Bob opened the champagne as the sound of pop, cracking and fizzing filled the glasses.  The bubbles where like shooting stars going off in all directions.

Jean, Bob, Stone and I sat on the porch gabbing away the hours.  

Hmmm, this kind of looks like dessert, but its actually dinner.  It is Individual Beef Croustades with Boursin & Mushrooms, incased with layers of phyllo dough, drenched in butter and sprinkled with chives. It is then placed on a plate that has been drizzled with balsamic vinegar glaze.  YUM!!!

As the stars lit up the sky and nights darkness fell, I served a Blueberry, Apple, and Coconut Crumble with Coconut Ice-Cream.  This was a perfect end to the meal.

Blueberry Apple and Coconut Crumble

Crumble Topping Ingredients:

1/3 cup sugar

2/3 cup shredded sweetened coconut

1 stick unsalted butter, melted

1 cup all-purpose flour, sifted

Crumble Instructions:

Heat oven to 350'.  Add 1/3 cup sugar, coconut, butter and flour to a bowl and rub with your fingers until mixture resembles coarse breadcrumbs.  Set aside.

Fruit Mixture Ingredients:

1/2 cup sugar

1 teaspoon vanilla extract

4 Granny Smith apples, peeled and chopped fine

3 cups blueberries

Fruit Mixture Instructions:

Place  1/2 cup sugar, vanilla, apples, and blueberries in a bowl and mix well to combine.  Spoon into a 10" baking dish.  

Sprinkle crumble mixture on top and bake 20-25 minutes or until golden.

Makes 6 servings

Recipe from: https://www.donnahay.com.au/recipes/blueberry-apple-and-coconut-crumble

Ladies "Fall" for CAbi

As autumn arrives so does the new line of fall clothing from CAbi.  I've been a CAbi girl for some time now and love the ease of shopping, (from your home)  and their style of clothing.  I called Helen, one of the CAbi Sales Consultants, to set a date and time for my show. I invited a few friends, baked up a couple of yummy brunch items and was set to go.

A few items from their fall line.  That Tuscadero Coat is the color of cotton candy and was calling my name.

Check out these pants.  Now you can make a statement in these Diamondback Super Skinny Jeans.  So cool.

 Check out this Infinite Vest. Not only is it warm, but it looks great also.

Decisions, decisions. Whats a girl to do with so many choices.  

Vada had her eye on this Estate Jacket as soon as Helen showed it.

 The adorable Jenn.  How cute she looks in the Cece Shell.

CAbi shows are like going shopping with all your girlfriends. 

Oh yeah, she's gonna get this Estate Jacket.

No Vada, you can't take it with you today.  I will deliver it to you personally as soon as it arrives.

Hmmm, what else catches her eye. So many items to choose from.

What I like about being a part of CAbi is that everyone is trying on clothing and there is a group of women to let you know if it looks good. Hey, I can lie to myself.  I need other women's opinion sometimes.

Becky is there for Jenn!!!

Becky, being a Volunteer Fan, had her eye on this Orange Sleeveless Crossover Tee.

I saw Vada put the Estate Jacket back on the rack.  I know how she feels. You see it, you want it NOW!!!  Luckly it doesn't take long to get your order.  

While Helen explained all the clothing and showed how you can mix and match numerous items, the ladies  enjoyed brunch.  They began with Compari Cocktails and orange juice.  I had boiled eggs, glazed cinnamon scones, chocolate fondue with strawberries and rice crispy treats, glazed cinnamon scones and bacon wrapped tater tot bombs.

Lemon Ginger Scones

Scone Ingredients:

2 cups flour

1/3 cup sugar

1 Tablespoon baking powder

1/2 teaspoon salt

Finely grated zest of 1 lemon

3 Tablespoons cold unsalted butter, cut into 1/4" pieces

1 cup heavy whipping cream, plus a little for brushing

1 egg yolk, beaten slightly

1/2 teaspoon vanilla extract

Lemon Glaze Ingredients:

1 cup confectioners' sugar

1 Tablespoon fresh lemon juice

1 Tablespoon melted butter

2 Tablespoon heavy whipping cream

1 Tablespoon ground ginger, or to taste

Scone Directions:

Heat the oven to 400'.  Line a baking sheet with parchment paper.

Sift the flour, sugar, baking powder, and salt into a large mixing bowl.  Add the lemon zest and mix the mixture with you hands.  Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.

Make a well in the center of the dry ingredients.  Pour in the cream, yolk and the vanilla extract and use a fork to blend the liquids within the well.  Then use a wooden spoon to combine all the ingredients, just until the dough holds together.

Scrape the dough onto a flour dusted surface and then, using floured hands, knead it gently three or four times to form a ball.  Flatten the ball into a disk about 3/4" thick, then cut it as you would a pie into 8 wedges.  Transfer the pieces to the baking sheet, leaving at least 1/4" between them. Brush the tops lightly with cream.

Bake the scones in the center of the oven until golden brown, about 16-18 minutes.  Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.

Glaze Directions:

While the scones continue to cool, make the glaze.  Combine all the ingredients in a mixing bowl, whisk until the mixture is smooth.  If necessary, you can thin with more cream 1/2 teaspoon at a time.  When the scones have cooled for another 10 minutes, drizzle each one generously with glaze.  Makes 8 scones.  

Glazed Cinnamon Scones

Scone Ingredients:

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter

1 egg, separated

3 Tablespoons honey

1/3 cup buttermilk

Crumb Topping:

1-2 Tablespoons turbinado (or sugar)

1/2 teaspoon cinnamon

Glaze Ingredients:

1 cup powdered sugar

1-3 teaspoons milk (enough to make a glaze)

1/2 teaspoon vanilla

Preheat oven to 400'.  Combine flour, baking powder, baking soda and salt.  Cut in butter until mixture is crumbly.

Separate the egg white and yolk.  Set the egg white aside.  

In a separate bowl, mix egg yolk, honey and buttermilk.  Add to the dry ingredients and store until just combined.

Form dough into a ball on a floured surface.  Roll or pat out to half an inch in thickness and eight inches in diameter.  Cut into eight equally-sized pieces.

Transfer to a parchment lined baking sheet.  Whisk the egg white until froth forms and brush over the tops of scones.  Mix turbinado and cinnamon together and sprinkle over egg-white topped scones.

Bake at 400' for 10-12 minutes.

Mix together powdered sugar, milk and vanilla until glaze forms.  Drizzle over scones after they bake.

Recipe from: http://moneysavingmom.com/2011/01/glazed-cinnamon-scones-recipe.html

Bacon Wrapped Tater Tot Bombs

Ingredients:

2 cups frozen tater tots, at room temperature

pepper jack cheese, cut into strips to fit tater totS

bacon, quartered

1/4 cup brown sugar

Instructions:

Preheat oven to 400'.  Lightly oil a baking sheet or coat with nonstick spray.  One at a time, wrap each tater tot with cheese, then with bacon piece.  Dredge each tater tot in the brown sugar, pressing to coat. Secure with tooth pick if desired. 

Place tater tots seam side down onto the prepared baking sheet.  Place into oven and bake for 20-25 minutes, using metal tongs to turn at halftime.  Drain some of liquid in pan at halftime to help crisp up.

I made this up using frozen tater tots the day before and put them in the freezer, then let them come to room temp. right before baking.  YUM

Recipe adapted from: http://damndelicious.net/2014/07/26/bacon-wrapped-tater-tot-bombs/

http://www.cabionline.com

Making Sushi At Avanti Savoia

Chef Karen Crumley, Chef Consultant La Cucina Sushi Chef/ Instructor at Avanti Savoia was the teacher of our cooking class at the gourmet store at your door.   There where six of us that showed up for her class, eager to learn the skill of making sushi.   She started with rice.  Who knew you had to wash rice?  And then let it soak for a bit.  I've never had much luck making rice. Now I know why, plus she used a rice maker which I do not own.   After she got the rice started, she then moved on to knife's.  Again, who knew there was so much to know about knifes?  I bet Chef Karen wouldn't like my knifes.  She proceeded to show how to cut up the vegetables.  There is a lot of prep work and skill to make sushi! If I cut that cucumber while holding it like she did, I would slice though my thumb.  

Stone doesn't spend much time in the kitchen other than eating.  So this is really new for him.  If you think about it, you have to be pretty skilled with knifes to make sushi. Him being a surgeon, prep work was easy with his knife experience.

Carleen's first shot at making Sushi.

Check this out, she did superb.

See how skillful Stone is with a knife.

The best part of the class is eating what you make.

These where cone-shaped known as a hand-roll. They tasted good, but I prefer mine in a roll and then sliced. 

The key is not to use to much rice.

Excellent!!!

Look at Stone.   Hmmm, I can see he knows how to do this.  No more excuses. He can make dinner (sushi) for me.  That is a perfect roll.

Well, maybe we can make them together since mine looks pretty good to.  Besides, it was a lot of fun.

I couldn't wait to finish slicing the roll. I was so hungry.

Stone added a little sliced onion to his.

Carleen added some raw tuna to this roll.

Our rolls tasted just as good as anything I've had in a restaurant.

I know, you wished you had some at this moment.

Look how colorful these are.  I put a dab of wasabi, then dipped them into soy sauce and YUM, YUM, YUM!!!

I ate each and every roll I made.

BEAUTIFUL, I added what I called sushi sprinkles (sesame seeds).  It gives it a little crunch.

The key to perfect slices is a sharp knife and then dipping it into water to keep it from sticking to the rice.  Just looking at this picture is making me hungry for some, NOW!

Ok, this one was Stone's. He had a little issue going on. It doesn't really look like sushi, but more like stir-fry. I think he might have misunderstood what the instructor said.

Qual Eggs

Yes, we ate them raw.  They were very creamy, and so cute.

We had a great group of Sous Chefs in training at Avanti Savoia.  Carleen, Stone, Me (Brenda), Danielle, who had the cutest hair style, our Sushi Chef Instructor Karen Crumley, Rick and Jonathan.
Karen was a great instructor and everyone had a very good time.  Hopefully with these skills, we will all be able to go home and continue to make sushi.  I look forward to taking more classes at Aanti Savoia in the future.

http://www.avantisavoia.com