Cupcakes Are All The Rage!

My cupcakes on my lovely platter that got broken!

I love watching the cooking channels because,  you can gather ideas and tweak recipes to make them your own. I added a little pure vanilla extract to Ina's Ganache recipe and dipped cupcakes made from Pillsbury's yellow cake mix, okay, I cheat sometimes. These cupcakes look like grown up cupcakes. I like to use Folger's Instant Coffee Granules or Nescafe Taster's Choice instant coffee. Here is Ina's link: 

http://www.foodnetwork.com/recipes/ina-garten/chocolate-ganache-cupcakes-recipe2/index.html

Thanks to the Food Network for allowing us to find great recipes.

Cupcakes have become so popular that there is a show on the food channel entitled. "Cupcake Wars." I think we love then so much because they in a paper lined wrapper and it is "just for you; no knife needed!"

They can be decorated with fresh non-toxic flowers, flowers made of candy, fruit, shimmering sugar, the ideas are limitless. Also,  check out these beautiful cupcake liners  http://www.kitchenkrafts.com/product.asp_Q_pn_E_PP1620. Also, people are putting the cupcakes on tiered serving pieces to really make a grand statement.

http://www.dillards.com/SearchResultList?Ntk=all&Nty=1&N=1000450&storeId=301&catalogId=301&langId=-1&Ntt=Artimono+servers

Williams & Sonoma

http://www.williamssonoma.com

I think that if you have an outdoor party and serve grilled burgers and pair them with red wine; the deep chocolate flavor of the cupcakes will be the perfect end to a casual meal.

Well, burgers have become a little dressy these days, with all the new cheeses and sauces, etc. that can enhance a burger to "gourmet status." Try this Merlot from Rutherford Ranch with the above burger and cupcake pairing and let me know what you think. Note: This wine was a sample provided by Rutherford Ranch Winery http://www.rutherfordwine.com  SRP $18.00

Chef Anne Burrell Inspired Me

I love watching the cooking channel, and I have became a fan of chef Anne Burrell. So, I decided to make her Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese; Anne has it as a topping on a salad, but I choose to serve it as an appetizer.  I paired the appetizer with Segura Viudas Brut Rose`Cava, it was inexpensive and after I bought all of the ingredients, an inexpensive Cava fit into my small budget.

I usually post my own original recipes, but this turned out so well, I felt that I had to share this with you. Of course I used certain brand ingredients like Ecco Extra Virgin Olive Oil by Rutherford Ranch Winery http://www.rutherfordranch.com , Fini Balsamic Vinegar , and LA Bonne VIE Goat Cheese that I purchased from my local Kroger's grocery store.

 Black Mission figs were hard for me to find, but my local Fresh Market had finally got some in, and also had some lovely prosciutto in the deli case. I grilled my tasty appetizers on my Emeril's cast iron grill pan. I purchased a set of his pots about three years ago it was a bonus gift, and the grill pan works well when you want to grill indoors. It has been too hot in Little Rock to grill out doors.

http://www.foodnetwork.com/recipes/anne-burrell/grilled-prosciutto-wrapped-figs-stuffed-with-goat-cheese-recipe/index.html

I want to say thanks to the Food Network for allowing us to find great recipes. This is my first recipe of chef Burrell that I have made, and now I'm gathering up my ingredients to make it again; they were wonderful! I'm sure they would have paired well with a still rose` wine as well, but at $7.99 for the Cava, I felt I could not go wrong!

Cheers,

Lorrie

For The Love Of Wine

Dear Readers,

I just wanted to share with you all an article that heightens my humility, makes me proud, makes me want to cook, review wine,  and share my experiences with you. I hope that this article will take you on a walk into who Lorrie S. LeBeaux is as a person, mother, wife, friend, educator and wine writer.

This was a chalkboard that was hanging in my kitchen of my home in New Orleans, before Hurricane Katrina. I had taken a photo of it to put in the newsletter I started writing in 2005, "Life's Little Luxuries Newsletter."

I saved a bag of photos when I evacuated my home a day before Hurricane Katrina hit New Orleans. Well, I look at the pictures of how my home was set up for entertaining and photos of the dining room and kitchen when I was preparing for a wine tasting event, and just the pictures of my home and life before the storm. The chalkboard has Lorrie's  Wine Picks as the title and a listing of some of the wineries who supported me in the beginning of my writing. Look closely and you can see, Schramsberg, Rutherford Ranch, Honig, and Ceja Vineyards written on the board.  I saved the chalkboard when I returned to my damaged home, the bottom just needed to be wiped off and it now hangs in my kitchen in Little Rock, AR.

They all still communicate with me and send me wines to review. I want to thank them from the bottom of my heart.  Life has it's challenges for all of us, but I hope that my story helps you remember that you can survive even the worst of times and keep on living.

http://www.wine-blog.org/index.php/2010/05/26/how-new-orleans-and-wine-come-together-in-the-same-breath/ Thank you Jo Diaz for allowing my story to be told. Also, thanks to all my friends who provided heart felt comments on the blog article. This was what I called my Wine Diva Display.  I took this photo of some of my favorite wine things, especially my wine sandals. I could sparkle and serve my guests food and wine all night! This was going to be a picture for my newsletter.  Here are some of my other favorite wine related photos of my home before Hurricane Katrina. Boy, we had some good times! Getting Ready for a Wine Tasting 2005 Excuse the lines, that is how the scan scanned these pictures. This picture was taken in my kitchen. Schramsberg Blanc de Blanc and my famous Oyster Appetizers. And this was a photo of the wine cellar never staying filled; there was always some party going on back then. So again, excuse the scanning and I hope that see wine and food are my passions. Cheers, Lorrie PS Have a safe and Happy 4th of July!

Pineapple Soup and Riesling?

Chilled Pineapple Soup Recipe


 Serves 4 to 6

• 1 20.oz can of Dole Pineapple Chunks, with the liquid drained                           
• 1 1/2 cups of vanilla yogurt                                     
• 2 cups of chilled pineapple juice (you can add a half cup more of pineapple juice if the broth is too thick for you)                                 
• 2 teaspoons of pure pineapple extract (I used Olive Nation Pineapple Extract http://www.amazon.com)
• 4 pineapple sage leaves, slightly bruised with a spoon* (I bought this herb plant at a local nursery)    

Preparation

In a large bowl, add the yogurt, and slowly whisk in the pineapple juice and pineapple extract. Then add the bruised pineapple sage leaves, and then add the pineapple chunks and gently stir. Cover and chill for a few hours until very cold!

This wine is great as a refreshing summer soup; but if you are having a meal and drinking Riesling, then this soup would round out a perfect Riesling inspired meal.

Wine Review: Bogle 2009 Riesling

This wine is a light straw color. The nose has aromas of pears and orange zest. The palate is full, round, and honeyed with flavors of juicy pears, a bit of peach, orange zest and lemon drop on the finish. This wine would pair well with Asian fare and light creamy cheeses. An ideal pairing would be a simple appetizer of cream cheese topped with Tabasco brand Pepper Jelly and Ritz crackers. Note: This wine was a sample provided by Bogle Vineyards. http://www.boglewinery.com/ SRP $9.00

                                                         

Wine Review: The Messenger Telegram 2010 Sauvignon Blanc

This is the 2010 vintage. The label is reminiscent of the past with the feather pen, scroll and the wax mark, but the wine is very much the present style of Sauvignon Blanc that we have come to love. This wine has a bit of Riesling that adds that fruit intensity you get on the nose and the palate. 

The wine has a very pale straw color. The nose is very fruit forward with aromas of fresh fruit, like citrus and apricots.  The palate has flavors of grapefruit, lemon zest and apricots.  This wine has a wonderful flavor. It would pair well with seafood, fresh goat cheese, pork or chicken with fresh thyme as one of the ingredients in it's preparation. This wine is also great to sip alone.  I paired it with a grilled shrimp recipe I created to go with the wine's flavor profile.  Note:  This wine was a sample provided by Art & Farm Wine    http://www.themessengerwines.com SRP  $14.00

Try this recipe that I created for this wine. If you can get Gulf Coast shrimp the shrimp will have a better texture; but most shrimp will do fine or try chicken or pork with this marinade!

Lorrie's Apricot Ginger Citrus Grilled Shrimp

Ingredients

• 16 medium to large shrimp (devained, peeled with tails intact)
• 1/3 cup of Extra Virgin Olive oil ( I used Ecco by Rutherford Ranch) http://www.rutherfordwine.com/products/product.php?productid=16154&cat=258&page=11
• I teaspoon of Balsamic vinegar
• 1/4 cup of orange juice
• 1/4 teaspoon of liquid smoke *(if doing indoor grilling)
• 1 1/2 teaspoons of Victoria Taylor's Ginger Citrus Seasoning http://www.vgourmet.com
• 2 Tablespoons of Apricot Preserves ( I used sucker's)
• 1/8 teaspoon cayenne pepper or a pinch more to taste
• 1/2 teaspoon of sea salt
• 4 bamboo skewers (soaked in water for at least 30 minutes)

Preparation

Peel and devain shrimp, but leave the tails intact (some stores have the shrimp already devained).  Then whisk all the above ingredients together, except for the bamboo skewers (smile). Coat the shrimp by tossing them gently with your clean hands. Let them marinate for at least an hour in the refrigerator, a little longer is better. Put four shrimp on each skewer, and then grill on a clean, lightly greased indoor grill pan or an outdoor grill. Baste with the leftover marinade. Cook until the shrimp are pink, (about 6 minutes or so) , the shrimp will turn pink, when done when turned on both sides. If you are using an indoor stove grill pan, coat it with oil, I used olive oil, or you could use canola oil. The slight sweet and spicy flavor went well with the wine.

I had to grill inside, it was too hot outside in Little Rock!  But you really need a good ventilation system. In New Orleans some people suck the crayfish heads; I could never bring myself to do it, and I am from New Orleans! I think you will enjoy sucking the tails of this shrimp recipe, because the sweetness is adhered to the tails. Note:You can double this recipe.

Try this recipe with this wine and send a comment!

Cheers,

Lorrie

Note: The olive oil and ginger citrus seasonings were samples provided for review. See links.

   

Wine Review: the girls in the vineyard 2009 Sauvignon Blanc

First let's start off with the label; it is creative and fun! The text is creatively written to look like a grapevine. The name of the wine is written in a shimmery shade of red; that says, "Hey, we have fun and you will too when you drink this wine." Well, that is what I see when I look at the label, and that is what I experienced. This wine has a light/pale straw color. The nose has aromas of grapefruit, lemon zest and a hint of apricot. The palate has those same flavors of the nose's aroma, with a bit of minerality. This wine is crisp and clean. It is a Sauvignon Blanc that is great to sip alone or to pair with food, due to a nice dose of acidity.  I paired this wine with Cypress Grove Chevre Dill goat cheese http://www.cypressgrovechevre.com.  I would also pair this wine with appetizers containing spinach and artichokes, seafood,  especially grilled shrimp on skewers. Note:   This wine was a sample provided by Art & Farm Wine http://www.thegirlsinthevineyard.com  SRP $18.00

 

Spinach and Artichoke Pinwheels

Ingredients

• 1 (10-ounce) package frozen chopped spinach, thawed
• 1 (14-ounce) can artichoke hearts, drained and chopped
• ½ cup mayonnaise
• ½ cup grated Parmesan Cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1 (17.3 ounce) package frozen puff pastry, thawed
• Egg wash (1 egg whisked with a tablespoon of water)
• Dash of Sea salt

*Parchment paper for baking

Preparation

Preheat the oven at 400 degrees

Drain spinach well, pressing between layers of paper towels

Stir together spinach, artichoke hearts and next 5 ingredients

Thaw puff pastry at room temperature for 30 minutes

Unfold pastry and place on a lightly floured place or on heavy plastic wrap

Spread one half spinach mixture over pastry sheet, leaving an 1/2 inch border

Roll up pastry, jelly-roll fashion, pressing to seal seam, wrapping in heavy duty plastic

Repeat procedure with remaining mixture and pastry

Freeze 30 minutes, cut into ½ inch thick slices

These can be frozen up to 3 months

Brush with egg wash before baking. Place pinwheels on a parchment paper lined cookie sheet

Bake at 400 degrees for 20 minutes or until golden brown

Yield 4 dozen

Wine Review: J. LOHR 2007 Hilltop Cabernet Sauvignon

This wine has a deep garnet color. The nose has aromas of dark fruit, primarily dark plums and cherries, along with hints of coffee and spice. The palate's flavors mirror those of the nose. The wine has a lovely smooth mouth feel with soft tannins.  This wine's profile makes it a great wine to sip alone or to pair with food. The finish has a nice length, and the wine is well balanced.

 I would pair this wine with a rib eye steak or gourmet burger. Cahill Porter cheese would also make a great pairing with this wine.  Note: This wine was a sample provided by J. LOHR Vineyards & Wines http://www.jlohr.com SRP $35.00