Introducing The Wine Atelier & Wine Picks for Thanksgiving!!

I'd like to thank everyone for your patience while The Glamorous Gourmet undergoes some exciting changes and improvements. It's hard to believe the blog I began a few years ago to support the Junior League of Boca Raton's James Beard award winning cookbook, Savor the Moment has grown into a full-fledged website which will be fully functional very soon. Aside from the new site, the biggest change is the addition of The Wine Atelier & Club, our latest vinous endeavor.

The Wine Atelier & Club is an online wine boutique, club and educational treasure trove born of a desire to provide you with access to the latest wine discoveries and trends from around the globe. The Wine Atelier also represents a shift in the way wine is typically sold. The word atelier means "studio" and, unlike with many other retailers, here, you’ll never encounter the daunting “wall of wine” navigable only by relying on critic's scores, a prayer and bit of good luck. Our passion is to help you “empower your palate” through education (the fun kind, I promise!) and sampling a variety of wines and styles from around the world. We find that when our clients learn not only what they like but why they like it, they can navigate the world of wine with confidence, understanding and enjoyment. We are here to provide you with unique, personalized assistance in selecting wines at virtually every price point. Please consider us your friend along this journey of vinous exploration!

Wines for Thanksgiving!

For this most American of holidays, why not serve home-grown American wines? Here are five selections that represent great values while also following a few of my favorite pairing principles that can help you avoid an acute case of Wine Pairing Paralysis (click here for more info). These selections have you covered - no need to tangle with the "wall of wine"! 

If you like bubbles...

Domaine Carneros Brut Vintage 2008
This lovely sparkler comes from the California incarnation of Taittinger Champagne and represents an excellent value given its stellar pedigree! Winemaker Eileen Crane (aka America's Doyenne of Sparkling Wine) is the most experienced Sparkling Winemaker in the United States. Crane was hand-selected by Claude Taittinger to not only develop Domaine Carneros's wines but also oversee the design and construction of the winery. 
The 2008 cuvee is a delightful blend of 57% Pinot Noir and 43% Chardonnay. Approximately 9% of the cuvee underwent malolactic fermentation prior to blending. This sparkler has been aged for three years prior to release and is delicious now yet will also age beautifully in your cellar for a decade or more.
Wine Spectator - 90 points
Price: $29 

If you like Chardonnay or Viognier...

2010 Truchard Vineyards Roussanne, Carneros 
Truchard Vineyards began as a 20-acre parcel of land established in 1974 when Dr. Tony and Jo Ann Truchard came to the Carneros region of the Napa Valley. Over the past 31 years the Truchard Estate Vineyard has grown to 400 acres and in addition to making their own estate wines, the Truchards now sell grapes to more than 20 premier Napa Valley wineries.
Roussanne is a white grape grown originally in the Rhône wine region of France, yet has shown great potential in New World regions such as California, Washington, and Australia. This wine has a kiss of oak and also underwent a partial malolactic fermentation resulting in lovely floral aromas of honeysuckle and fresh apricot highlighted with brioche and vanilla. The palate has a creamy texture with flavors of nectarine and Meyer lemon. Firm acidity provides a lengthy finish of citrus, mineral, and spice.
Price: $18  

If you like Pinot Grigio or Sauvignon Blanc...

2011 Lincourt Steel Chardonnay, Sta. Rita Hills

Bill Foley founded Lincourt in 1996 in the Sta. Rita Hills region of Santa Barbara County. Today the Sta. Rita Hills AVA, established in 2001, is one of California’s well-respected, cool-climate, viticultural regions. This area is exposed to fog and coastal breezes from the nearby Pacific Ocean that create an ideal climate for growing cool-climate grapes such as Chardonnay and Pinot Noir.

Unlike big, oaky Chardonnays, this wine is fermented entirely in stainless steel and is a blend of 98% Chardonnay and 2% Gruner Veltliner. It features lovely aromas of kiwi and citrus zest and the palate is crisp and minerally with notes of lemons and green apples. This wine is very versatile and makes a fabulous aperitif or pairing for a variety of cuisines.
Price: $17   

If you like Pinot Noir or lighter reds...

2009 Shooting Star Blue Franc, Washington State

Owner and winemaker, Jed Steele has been involved in California's wine industry for 43 years. After starting some of California's best known wineries including Edmeades and Kendall-Jackson, he created Steele Wines which reflects his never ending fascination with many different varietals and vineyard locations. His approach allows him to maintain the practice of true craftmanship in the production of their small lot bottlings.

Blaufrankisch (aka Lemberger) is a late-ripening red grape variety known for its ability to produce red wines with approachable tannins and spicy character. This wine is clean and crisp with aromas and flavors of black fruits and berries that complement notes of pepper, cherry and cinnamon. The Shooting Star Blue Franc also has soft tannins, medium body, great color and pairs well with a variety of cuisine. It has a beautiful label too!
Price: $14   

If you like Merlot or Cabernet Sauvignon...

2011 Cline Cashmere 

What's not to love about cashmere this time of year? Fred Cline founded Cline Cellars near Oakley, CA in 1982 and was responsible for preserving and restoring many ancient vine sites to their rightful condition as premier California wine lands. After relocating his winery to the Carneros region of Sonoma in 1991, a region planted largely to Chardonnay, Pinot Noir and Merlot, Cline pioneered the planting of Rhône varietals including Syrah, Viognier, Marsanne and Roussanne.

The 2011 Cline Cashmere is a delightful and approachable blend of Mourvèdre, Grenache, and Syrah. This wine offers aromas and flavors of bright cherry, raspberry, chocolate and toast with hints of cracked black pepper and plum. It is a versatile reds that pairs well with a variety of cuisines.

Wine Spectator - 88 points
Price: $16  

The Wine Atelier also offers a full range of Sommelier services including Wine Cellar Management and Consulting; Wine Tastings, Parties and Seminars for both private and corporate events; Wedding  Consultations; and Food and Wine Pairings.

While The Glamorous Gourmet & Wine Atelier website is under construction, to purchase these or any other wines for your holiday dinners, parties or gifts please call 561-317-6663 or e-mail stephanie@theglamorousgourmet.com. Mention this post and receive 10% off your purchase of a case of any of the wines mentioned in this post.

Cheers,

 

Super Bowl Sunday Deliciousness: Savor the Moment's White Chicken Chili!

I know I promised you two fabulous interviews but before I post them, I would be remiss if I did not share this delicious recipe with you in time for Super Bowl Sunday!

I initially wrote about this recipe for White Chicken Chili in 2009 as I was cooking my way through the Junior League of Boca Raton's James Beard Award-winning cookbook, Savor the Moment. It is a delicious "go to" one pot meal perfect for satisfying a hungry mob of football fans. In my initial post, I wrote about the preparation of this dish, but I recently realized I did not actually post the recipe. So here it is, my Super Bowl gift to you, the recipe in its entirety! For ease of preparation, you might want to go ahead and substitute the 2 cans of rinsed white beans for the dried ones (I used Bush's Great Northern beans), this saves you from having to soak the dried beans overnight which I have not had much luck with for this recipe. Also, this recipe is easily adaptable so feel free to "make it your own" adding more or less of the ingredient(s) you desire - we like it spicy so I usually add more green chiles. For the beer, a light beer like Corona gives nice flavor without being too heavy but use whichever you like best. Because the recipe contains a beer, it is usually best served with one, how's that for an easy pairing?

I hope you enjoy this recipe as much as we did and have a fabulous Super Bowl Sunday! For more Savor the Moment Super Bowl recipe suggestions please click here. So, Football Fans, will the Patriots or the Giants reign supreme this year? I'd love to hear what you think!

Cheers,

 

White Chicken Chili
from the Junior League of Boca Raton's cookbook, Savor the Moment
 Ingredients
1 pound dried Great Northern Beans
2 1/2 pounds boneless chicken breasts
2 medium onions, chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 (4-ounce) cans chopped green chiles, or to taste
2 teaspoons ground cumin
 1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/2 teaspoon cayenne
5 cups chicken broth
1 (12-ounce) can beer
1/4 teaspoon lemon pepper (optional)
1/4 teaspoon white pepper (optional)
1/4 teaspoon black pepper (optional
3 cups shredded Monterey Jack cheese
salt to taste
Garnish
salsa
sour cream

Directions
Rinse and pick the beans and combine with water to cover in a large bowl. Let stand for 8 hours or longer.
Combine the chicken with cold water to cover in a large saucepan. Simmer for 15 minutes or until tender. Drain, cool and chop the chicken.
Saute the onions in the olive oil in a saucepan until transparent. Stir in the garlic, green chiles, cumin, oregano, cloves and cayenne. Saute for 2 minutes.
Drain the beans and add to the saucepan. Add the chicken broth, beer, lemon pepper, white pepper and black pepper. Bring to a boil and reduce the heat. Simmer for 2 hours or until the beans are tender, stirring occasionally.
Add the chicken and cook until the chicken is heated through. Stir in 1 cup of the cheese. Season with salt.
Ladle into serving bowls, Sprinkle with the remaining cheese. Garnish with salsa and sour cream.
Note: As a time-saver, substitute 2 cans of rinsed white beans for the dried beans.
Serves ten

Still Savoring: "Frozen Lemon Mousse" - the Perfect Summer Dessert!

With the weather heating up I can't help but think of one of my all time favorite recipes from "Savor the Moment," Frozen Lemon Mousse. This creamy, citrusy dessert is so light and refreshing it just screams Summer. Much to my surprise, I realized that I've never posted the recipe for this gem before, so voilà, my gift to you!

The recipe is a little labor intensive but, it you are a lemon fan, I think you will find it entirely worth it! Garnished with fresh raspberries and a sprig of mint, this dish is so delicious your guests will be lining up for more. It also serves twelve and can keep in the freezer for up to two weeks but, I have to say, it has never lasted that long in my house.

Please let me know what you think and I hope you truly enjoy this recipe as much I as have. What are your favorite Summer desserts?

Bon Appétit,

Frozen Lemon Mousse (pg. 246)
 4 egg yolks
1/2 cup fresh lemon juice
1/4 cup sugar
1 1/2 tablespoons grated lemon zest
4 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 1/2 cups whipping cream

Garnish
fresh raspberries or blueberries
sprigs of fresh mint

Combine the egg yolks, lemon juice, 1/4 cup sugar and lemon zest in a large bowl and mix well.
Beat the egg whites in a medium mixing bowl until foamy. Add the cream of tartar and salt and beat until soft peaks form. Add 3/4 cup sugar gradually and beat until stiff and glossy. Whip the cream in a bowl until stiff. Fold the egg whites and whipped cream gently into the egg yolk mixture. Spoon into a bowl. Freeze, covered with foil, for 8 hours or longer.
Let the mousse stand in the refrigerator for 1 to 2 hours before serving. Spoon into 12 dessert dishes and garnish with fresh raspberries or blueberries and a spring of mint.
Serves twelve

Sweets for your Sweet: Three Fabulous Valentine's Day Dessert & Wine Pairings!

Let's be honest. While a nice Valentine's Day dinner is, well, "nice," isn't this day of romance really all about the sweets? Candy hearts and chocolates seem to take center stage on this most romantic day of the year. So why not pair your sweets with some fabulous wine as well? 

Here are three fabulous pairings that are guaranteed to satiate your sweetie's sweet tooth. There's a little something for everyone: decadent Fallen Chocolate Soufflé Cakes, "cheeky" Slut Red Raspberries in Chardonnay Jelly and a classic Crème Brûlée. 

For the chocolate lover, you can't go wrong with these Fallen Chocolate Soufflé Cakes from "Savor the Moment" (click link for recipe). I know I have raved about them before, even featuring them in my Kitchen Confidant article in the Sun Sentinel but, hey, what can I say, they are AWESOME! Pair these chocolatey babies with a Brachetto d'Acqui, a sparkling wine from Italy's Piedmont region that's rife with flavors of strawberries and rose petals and a delightful sweetness. It is widely available as well, so be sure to check your local wine store. 

Not really a chocolate lover? Why not try this unique and fruity dessert, Slut-Red Raspberries in Chardonnay Jelly (recipe below). This Nigella Lawson creation is delicious and conveniently can be made the day before and lovingly chill in the fridge until you and your mate are ready to indulge! Use a fruity-style Chardonnay for this recipe, but pair it with a late harvest Chardonnay or a little gem of a wine, Quady Red Electra. The Electra is a California Muscat Wine and, while not readily available, can be ordered directly from the winery. I just love it with this dessert!

If you are looking for something more classic this Valentine's Day, why not go with the Coco Chanel of desserts, Crème brûlée (click link for recipe). This recipe from the Barefoot Contessa is perfection with the addition of vanilla extract and Grand Marnier. You can also make this recipe the day before and impress your loved one by whipping out your kitchen torch and caramelizing the sugar just before serving! Pair this deliciousness with a Sauternes, a French dessert wine that's a blend of Semillon, Sauvignon Blanc and/or Muscadelle grapes that have been affected by Botrytis cinerea aka "noble rot". This bacteria causes the grapes to shrivel, concentrating their delicious flavors and leading to a wine with a heady, wonderful sweetness. 

I really hope you enjoy these pairings, and remember that basically, the key to pairing wine with dessert is that the wine should be at least as sweet as the dessert...if not sweeter. Hope you and your Sweetie have a very Happy Valentine's Day! 


Cheers,

Slut-Red Raspberries in Chardonnay Jelly
1 750ml bottle good fruity Chardonnay
3/4 pint raspberries
1 vanilla bean, split lengthwise
5 sheets leaf gelatin
3/4 cup plus 1 tablespoon granulated sugar
Heavy cream to serve
Place the wine and berries in a bowl and allow to steep for half an hour. Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with the vanilla bean until nearly boiling and leave to steep on one side for 15 minutes.
Soak the gelatin sheets - which you can find in the supermarket these days - in cold water for about 5 minutes. Meanwhile, after removing the vanilla bean, reheat the wine and stir in the sugar until it dissolves; allow to boil if you want to lose the alcohol. Add a third of the hot wine to the wrung out gelatin sheets in a measuring cup and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large pitcher.
Place the raspberries, equally, into six flattish, clear glass serving bowls, and pour the strained wine over the top.
Allow to set in the refrigerator for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the refrigerator 15 minutes before serving.
Serve some heavy cream in a pitcher, and let people pour this into the fragrant, tender, fruit-jeweled jelly as they eat. Serves six.

"Stephanie Savors the Moment" Featured in the Sun Sentinel!

I am excited to report, last Thursday's Food Section in the South Florida Sun Sentinel featured an article about my blog, Stephanie Savors the Moment! The piece chronicled the inspiration behind and journey of writing the blog and cooking my way through "Savor the Moment" over the past year, à la Julie & Julia, and the interesting opportunities that have come about as a result. From writing for Cork'd to The Art of Wine & Food Tasting Series at The Museum of Art Fort Lauderdale it has certainly been quite an adventure! I was also humbled and honored to be featured on the cover with one of my favorite Chefs and culinary idols, Nick Morfogen, no less.

It was a pleasure speaking with John Tanasychuk, Sun Sentinel Restaurant Critic and Food Aficionado, who conducted the interview at Chez Miskew last month. For the photo shoot, I prepared four favorite dishes from "Savor the Moment" including the Caviar Pie, Rosemary Roasted Rack of Lamb with Cabernet Sauce, Green Beans and Friends and Fallen Chocolate Souffle Cakes. You can't go wrong with these recipes for entertaining this holiday season! In addition to the recipes and a fabulous photo of my husband Steve (thanks, Hon!), the article also includes wine recommendations for the Thanksgiving holiday and the "Savor the Moment 2010" playlist which is also available as an iMix on iTunes for your listening pleasure.

The timing of the article also couldn't be better with our "Savor the Moment" 10th Anniversary Celebration taking place tomorrow, Friday, November 12th at the Seagate Beach Club. The Committee has been hard at work and we are all looking forward to "A Night to Remember!" Please check out the article and a huge thank you to everyone who has followed my blog over the past year. I am extremely grateful for your support and look forward to lots more food and wine fun in the future.

Bon Appétit,

Savor Soup Season with "Savor the Moment's" Mushroom and Tomato Soup with Vermouth!

Don't you just love Fall? The glorious chill in the air, wearing your favorite cashmere sweater for the first time in months, not to mention the mouth-watering culinary implications. For me, soup becomes a top priority, and apparently I'm in some very good company! After taking a little Stephanie Savors the Moment Facebook poll, it appears there are plenty of you who also share a passion for soup, with preferences ranging from Carrot Soup with Star Anise to Julia Child's Santa Barbara Fish Soup, to "Plain Old" Chicken and Vegetable - definitely my kind of crowd!

After a few weeks of cooking through the "Bread & Breakfasts" Chapter in "Savor the Moment," I am happy to be moving onto "Soups, Salads & Sandwiches" and the timing couldn't be better! I am happy to share with you the recipe for Mushroom and Tomato Soup with Vermouth (pg. 116), a deliciously creamy soup that is sure to warm you up on a chilly, Fall day. In addition to other delicious ingredients, this recipe calls for bouquet garni. "Bouquet garni" is French for "garnished bouquet" and refers to a bundle of herbs either tied together with string or enclosed in a sachet that is used to flavor soup, stock, and various stews.  The bouquet is boiled with the other ingredients, then removed prior to serving. While the herbs included can vary, the one for this recipe call for fresh parsley, thyme, oregano, basil and bay leaf.

In addition to the bouquet garni, fabulous flavor is derived from leeks, garlic, watercress and vermouth, along with great earthiness and texture from the mushrooms. The alcohol in the vermouth is eliminated during the cooking process so don't worry about getting tipsy from eating it! Otherwise, the recipe itself is pretty straightforward; however, I would advise you to be sure and hold on to the top of the blender cover while processing the hot soup or, better yet, remove the center portion of the lid and cover it with a dish towel to keep it from ending up all over your kitchen. As with most soups, the finished product gets better and better the longer it sits, although this soup it so good it probably won't last too long.

I hope you enjoy this recipe and please check out the Stephanie Savors the Moment Facebook Page and give it a "like" to take part in some fun food and wine discussions!

Bon Appétit,

Mushroom and Tomato Soup with Vermouth (pg. 116)
3 ribs celery, chopped
white portion of 1 leek, chopped
1 garlic clove, chopped
2 tablespoons vegetable oil
8 ounce mushrooms, chopped
5 cups peeled, seeded, chopped tomatoes
3 cups chicken stock
1 cup heavy cream
3/4 cup vermouth
2 teaspoons tomato paste
1/4 teaspoon sugar
1 bouquet garni
salt and freshly ground pepper to taste
4 ounces mushrooms, sliced
1 tablespoon butter
1/2 cup chopped watercress
Garnish: chopped fresh chives
Saute the celery, leek ad garlic in the heated oil in  a heavy large saucepan over medium-low heat for 7 minutes or until  tender. Increase the hear to high and add the chopped mushrooms. Saute for 5 minutes or until light brown.
Add the tomatoes, Chicken stock, cream, vermouth, tomato paste, sugar and bouquet garni. Season with salt and pepper. Bring to a boil and reduce the heat. Simmer, covered, for 30 minutes or until the vegetables are tender. Discard the bouquet garni. Process the soup in a blender until smooth. Pour into the saucepan.
Saute the sliced mushrooms in the butter in a small skillet over medium heat for 5 minutes or until tender. Stir into the soup. Stir in the watercress and adjust the seasonings. Cook until heated through. Ladle into soup bowls and garnish with chopped chives.
Note: The bouquet garni for this recipe is made of 2 parsley sprigs, 1 thyme sprig, 1 oregano sprig, 1 basil sprig, and 1 bay leaf tied in a cheesecloth bag.
Serves eight

Cheers to "A Culinary Affair": The 1st Annual Boca Raton Wine & Food Festival!

Indulge in "A Culinary Affair" at the 1st Annual Boca Raton Wine & Food Festival next Sunday, October 10th in the heart of beautiful downtown Boca Raton. This feast for the senses will feature the fabulous cuisine of 70 of South Florida's top chefs paired with wines from around the world, festive live music and interactive educational demonstrations in an event that's sure to satisfy all your culinary cravings!

A Champagne Kick-off Party sponsored by Barefoot Bubbly will open the event to VIP ticket holders from 5-6:30pm followed by General Admission at 6:30pm. Throughout the evening, guests can stroll through the Festival's 7 Culinary Regions featuring the cuisine of France, Asia Pacific, Italy, America, South America and Spain, as well as a Sweet Endings Village. The event's Celebrity Chefs include Concetta Menna of Boca Raton's Anna Vincenzo's, Ron Duprat of Hollywood's Lattitudes on the Beach, Dean Max of Ft. Lauderdale's 3030 Ocean Restaurant and many, many more!

Wine and spirits from around the world will be flowing at over 50 tasting stations with volunteers from the Junior League of Boca Raton pouring some stellar selections! The Cookbook Committee will also be present selling our James Beard award-winning cookbook "Savor the Moment" as well as tickets to our upcoming 10th Anniversary Celebration which will be held Friday, November 12th. Other event retailers include The Spice & Tea Exchange, Boca Java, and I Heart Olive Oil to name a few.

General admission tickets to The Boca Raton Wine & Food Festival are $85 per person; VIP tickets are $125 per person. For more information, or to purchase tickets, visit http://www.bocaratonwineandfoodfestival.com/ or call 561-338-7594. Look forward to seeing you there!

Cheers!

A Provençal-inspired Lunch with the Original Ladies of "Savor the Moment!"

Me and Cindy Krebsbach

Since starting this blog over a year ago, there are two ladies in particular I have been looking forward to having over to Chez Miskew for a "Savor the Moment" lunch. They were instrumental in the creation of the JLBR's James Beard Award-winning Cookbook and have continued to be a wonderful and willing resource for the Cookbook Committee ever since. They have also been incredibly supportive of this blog which I, of course, greatly appreciate. They are both past presidents of the Junior League of Boca Raton and, in case you haven't guessed, I am referring to the inimitable Cindy Krebsbach and Lisa Mulhall. 



The Fabulous Lisa Mulhall!

Cindy was the Cookbook Chairperson and Lisa was Sales Chairperson on the Original Cookbook Committee that rallied an entire league of ladies to create our James Beard Award-winning cookbook. They were even in attendance at the 2001 James Beard Foundation Awards ceremony in New York City and, by their own admission, were delighted and surprised to hear the announcement that "Savor the Moment" had won this prestigious culinary accolade, beating out publications by both Bon Appétit and well-known New York City socialite, Nan Kempner.

In addition to their numerous charitable achievements, these ladies are also alot of fun! When I invited them over a few weeks ago, the Cookbook Committee was hard at work formulating our proposal for the 10th Anniversary Celebration and they were kind enough to help us plan. For lunch, I decided to go with a delicious, Provençal-inspired theme and "Savor the Moment" had the perfect recipes to fit the bill: Pan Bagna (pg. 136), Mesclun with Walnut-Crusted Goat Cheese Rounds (pg. 31) and the Tarte Tatin with Oatmeal Crust (pg. 270). Of course we started the afternoon with a glass of De Margerie Grand Cru Brut Champagne NV for a toast to "Savor the Moment!"

Pan Bagna (also Pan Bagnat), which translated, means "wet bread," is a sandwich that is a specialty of Nice, France. It is essentially a Salad Niçoise layered between two pieces of French bread usually consisting of raw vegetables, hard boiled eggs, tuna and olive oil. The delicious "Savor the Moment" version calls for goat cheese, kalamata olives, arugula, radishes, tomatoes, basil and a cooked tuna steak. While the tuna usually called for is cooked through or even packed in olive oil, I grilled the tuna steak until medium-rare, leaving it still nice and pink in the center. Once assembled, the sandwich is then wrapped in plastic wrap, placed in a shallow baking dish with a weighted baking sheet placed on top, and popped in the fridge for 1-6 hours to allow all the fabulous flavors to meld. Not only was this recipe easy to make, it was positively delicious and I cannot wait to make it again!

The Mesclun with Walnut-Crusted Goat Cheese Rounds turned out to be a new favorite as well - easy to put together and very tasty! The dressing calls for minced shallots, Dijon mustard, red wine vinegar and mixed chopped herbs (I used basil and thyme) and has really great flavor. While the recipe calls for only 2 tablespoons of olive oil and/or walnut oil, it wasn't quite enough and I ended up adding about 1/3 cup of oil total, which gave the dressing a great consistency. I used half walnut and half olive oil - walnut oil gives such a fabulous nutty, smoky flavor! The walnut-crusted goat cheese rounds were very easy to assemble and held up nicely in the oven for a few extra minutes. The combination of walnuts and goat cheese gave the salad great texture and melded beautifully with the flavors in the vinaigrette. I will definitely be adding this salad to the rotation!

To drink, I served a deliciously pink, Côtes de Provence Rosé, the 2009 Chateau D'Esclans Whispering Angel. This blend of Grenache, Rolle, Cinsault, Syrah and Mourvedre is done in a dry style with lovely fruit flavors, a delicate, creamy texture and almost spicy finish. If you have not tried this wine, I highly recommend it! Chateau D'Esclans specializes in making rosé and I recently had the chance to taste all four wines in their fabulous portfolio which happens to include the world's priciest rosé, Garrus, that sells for $100 a bottle! (full story here) Luckily, the Whispering Angel retails for around $20 and was the perfect accompaniment to our Provençal-inspired meal.

Cupcake Couture!

While the rest of the meal went off without a hitch, I have to confess, dessert did not - the Tarte Tatin with Oatmeal Crust completely kicked my butt! I am a fan of this classic French dessert that is essentially an upside-down apple tart with apples that are first caramelized in butter and sugar before being baked in the oven. I am not much of a baker but I followed the directions to a tee and even started over once after burning the initial butter/sugar mixture. Sadly, in the end I was left with burnt, apple goop that even a gallon of vanilla ice cream couldn't fix - c'était horrible!  If anyone has made this dish before, I would greatly appreciate any advice. Luckily, I had my back up plan in place: a selection of delicious cupcakes from Cupcake Couture here in Delray Beach. We enjoyed Cocoa Chanel, Christian Louboutinilla, Mound-olo Blahnik and Jimmy Chooocolate cupcakes - all named after designers, how fabulous is that? I am happy to report they more than made up for the Treacherous Tarte Tartin!

After our Provençal-inspired lunch, we flipped through "Savor the Moment" coming up with fabulous and festive ideas for the 10th Anniversary Celebration which will be held Friday, November 12th at the Seagate Beach Club from 7-10pm and is sure to be "A Night to Remember!" For more information and/or to purchase tickets, please visit the Junior League Website by clicking here. I have included the recipe for the Pan Bagna below and hope you enjoy it as much as we did. Cheers to Cindy and Lisa for a delightful afternoon that was definitely one to savor!

XO,



Pan Bagna (pg. 136)
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 garlic clove
salt to taste
1 (16 inch) sourdough or whole wheat baguette
1 tablespoon olive oil 3 ounces mild goat cheese
6 kalamata olives, sliced
1 cup arugula leaves
3 large radishes
pepper to taste
1 (6-ounce) tuna steak, cooked
3 small tomatoes, thinly sliced
8 large fresh basil leaves, shredded
Combine 3 tablespoons olive oil, vinegar, garlic and salt in a blender container and process until smooth.
Cut the bread into halves horizontally. Hollow the bread form both halves, leaving 1 1/2 inch shells. Brush the bottom shell with 1 tablespoon olive oil.
Spread the cheese in the bottom shell. Layer the olives, arugula and radishes over the cheese. Sprinkle with salt and pepper and drizzle with 1/3 of the dressing.
Arrange the tuna over the layers. Sprinkle with salt and pepper and drizzle with half of the remaining dressing. Layer the tomatoes and basil over the tuna. Sprinkle with salt and pepper and drizzle with the remaining dressing.
Fit the top shell over the layers and wrap tightly with plastic wrap. Place in a shallow dish and place a baking sheet on the top. Weight the baking sheet with several 1-pound weights.
Chill for 1 to 6 hours. Cut into 2-inch slices to serve.
Serves four

Save the Date for the "Savor the Moment" 10th Anniversary Celebration!

I am very happy to announce the upcoming "Savor the Moment" 10th Anniversary Celebration! Mark your calendars, my friends, because The Cookbook Committee is planning for a fabulous event that is sure to be "A Night to Remember."

The party will take place Friday, November 12th at the beautiful Seagate Beach Club in Delray Beach (pictured below). The event will feature a fabulous cocktail party, enticing silent auction with exciting lots tailored specifically to local foodies, a delicious selection of hors d'oeuvres and desserts from "Savor the Moment" and live entertainment. An afterparty will follow at the Seagate Hotel.

Our event is to celebrate the 10th anniversary of the Junior League of Boca Raton's "Savor the Moment, Entertaining Without Reservations," the first ever Junior League Cookbook to win a James Beard Award as well as the wonderful women responsible for its creation. This book is the result of some amazing teamwork by an outstanding group of women dedicated to improving and giving back to their community.

On behalf of the Cookbook Committee, we look forward to seeing you (this means you!) on November 12th! Tickets for the event are $75 per person and are on sale now. Please contact me to purchase yours, or they will be available through the Cookbook Committee at the General Membership Meeting on Tuesday at the Wyndham Garden Hotel in Boca Raton. Online purchasing will be available shortly - stay tuned for more information! 

Cheers,

It's the First Anniversary of "Stephanie Savors the Moment" & the Top Ten Recipes - so far!

WOW - I can't believe it's been a YEAR since starting this blog! With over 120 recipes from "Savor the Moment" under my belt and plans for the 10th Anniversary Celebration underway, I'm on the home stretch to completing my goal by November. What a milestone!

I have to say it's been quite an adventure so far and I've definitely learned alot. How to segment a grapefruit, the best way to melt chocolate, how to make bread from scratch - these are just a few of the skills I've picked up along the way. It's also been wonderful sharing the delicious recipes of the Junior League of Boca Raton's James Beard Award-winning Cookbook with family, friends and fellow bloggers. The fact that "Savor the Moment" was the FIRST Junior League Cookbook to ever win a James Beard Award - the culinary equivalent of an Oscar - is definitely something to be proud of!

As I mentioned, the Cookbook Committee has some fabulous plans in the works to celebrate the cookbook's 10th Anniversary, so stay tuned for more information! We have a fabulous committee this year that is looking forward to honoring "Savor the Moment" and the wonderful women who made it all happen. Cheers to you, Ladies!

Also, since I am frequently asked what some of my favorites are, I've decided to include a Top Ten list of the recipes I have made so far. Let me tell you, folks, it was no easy feat narrowing it down to ten! There are just so many excellent recipes to choose from. So, in no particular order, here goes...

My Overall Top Ten (so far!)
1.   Sun-Dried Tomato Mousse (pg. 72)
2.   Chutney Chicken Salad (pg. 130)
3.   Tomato Basil Seafood Stew (pg. 177)
4.   Roasted Sea Bass in Prosciutto (pg. 178)
5.   Grilled Swordfish with Tomato and Arugula Salsa (pg. 182)
6.   Rosemary Roasted Rack of Lamb with Cabernet Sauce (pg. 154)
7.   Mustard Pork Chops with Brie (pg. 165)
8.   Filet Mignon with Shallot Sauce (pg. 149)
9.   Frozen Lemon Mousse (pg. 246)
10. Fallen Chocolate Soufflé Cakes (pg. 254)

I hope you give these fabulous recipes a try and share them with your friends and family! Also, to purchase your copy of the fabulous, award winning "Savor the Moment" Cookbook, please click this link. Remember, ALL proceeds from cookbook sales go to support the Junior League of Boca Raton's local community projects. Thanks to all of you for the positive, encouraging comments and support and for making this journey so much fun - Cheers!

XO,

Now That's a Good Muffin: "Savor the Moment" Poppy Seed Muffins!

I have to admit, ever since Betty White hosted Saturday Night Live a few weeks ago, I can't help but snicker when I hear the word "muffin." White plays Florence Dusty a "rock star in the confectionery world" who can "shake it, break it and sprinkle it" with the best of them! If you missed that episode check out this link and you'll see what I mean.

But I digress, on my recent baking marathon I encountered the "Savor the Moment" recipe for Poppy Seed Bread (pg. 89) which, it turns out, can also be made as muffins. After baking two breads in a row I thought, hey why not mix things up a bit? (I know, how do I come up with these crazy ideas.) Historically, I can't say that I've been the biggest "poppy seed" fan - not that I don't like them but I have never been one to seek them out. Well, let me just tell you, my fellow foodies, these muffins are a revelation! I think it may not have as much to do with the poppy seeds, however, as the delicious flavor combo of almond and vanilla extract and the perfect level of sweetness.

Also contributing to the deliciousness is that after they come out of the oven they are then glazed with a mixture of orange juice, sugar and more almond and vanilla extract - a double whammy of fabulous flavor. I'm not kidding, these muffins are delicious! As tasty as they are though, they aren't the most beautiful muffins I've seen. They browned a bit around the edges but the center stayed a pale, blond color with some cracks and crevices - probably due to my lack of baking acumen but I'm not exactly sure... In any event, you will easily forgive their less than perfect appearance once you bite into one of these, spread with a little (or a lot) of butter. Give them a try this weekend!

XO,

Poppy Seed Bread (you can also make as muffins)
Bread
3 eggs
1 1/2 cups milk
1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons ) unsalted butter, softened
2 1/3 cups sugar
1 tablespoon plus 1 1/2 teaspoons poppy seeds
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups flour
1 tablespoon plus 1 1/2 teaspoons baking powder
1 1/2 teaspoons salt

Almond Orange Glaze
3/4 cup sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
For the bread, mix the eggs, milk, butter, sugar, poppy seeds and flavorings in a large bowl. Combine the flour, baking powder and salt in a small bowl. Add the dry ingredients to the egg mixture on cup at a time, mixing well after each addition.
Divide the batter between 5 greased 5-inch loaf pans or 12 greased muffin cups. Bake at 350 degrees for 35 to 45 minutes for bread or for 20 to 30 minutes for muffins or until a wooden pick inserted n the center comes out clean.
For the glaze, mix the sugar, orange juice and flavorings in a bowl. Pour over loaves or muffins while still warm. Makes five small loaves or one dozen muffins.**

**Baking notes:
- Do not skip the almond extract!
- I sifted my flour before combining with the other ingredients
- I used salted butter and didn't add the full amount of salt
- Baking time for my muffins was 25 minutes
- I actually got 20 muffins from the recipe using standard muffin tins - bonus!

Accessorizing: It's Not Just for Clothes Anymore!

Think of your favorite outfit. You know, the one you can count on to make you look fabulous no matter what day of the month it is. You wish it could remain in your wardrobe forever but unfortunately, times and trends change. Sometimes, it's possible to extend the lifespan of said outfit by implementing a little creativity and mixing up your selection of earrings, shoes, or handbag - it's actually quite doable! Such is the case with this classic recipe for Banana Bread that takes on a delicious new spin with a fabulous new accessory: coconut topping!

The recipe for the bread itself is pretty straightforward, like a classic Chanel suit, you have a pretty good idea of what a Banana Bread is going to look like. I've always used sour cream in my Banana Bread recipe to ensure just the right level of moistness that is the hallmark of a perfect loaf. "Savor the Moment's" Sour Cream Banana Bread (p. 87) takes it to another level adding a deliciously sweet "tiara" of coconut, brown sugar and chopped pecans. As with any changes to a classic, I was not sure if it would be an improvement or an unwelcome distraction from the original. I am happy to report the topping was delicious and was a welcome alternative to a casual, "naked" bread.

Once the bread is baked you simply melt the brown sugar and butter in a saucepan, add the pecans and coconut and spoon over the bread while still warm. I will definitely be adding this recipe to my repertoire for those times when I'm looking to accessorize an old favorite. Give it a try and let me know what you think and remember, you can purchase your very own copy of "Savor the Moment" by visiting http://www.jlbr.org/.

Cheers,

Sour Cream Banana Bread
Bread
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 eggs
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
1 cup sour cream
2 ripe bananas
1 1/2 cups chopped pecans

Coconut Topping
1/2 cup packed brown sugar
5 tablespoons butter
3/4 cup chopped pecans, toasted
1 cup sweetened flaked coconut
For the bread, sift the flour, baking soda and salt into a large bowl. Beat the sugar, eggs butter and vanilla in a medium bowl. Add the sour cream, mashed bananas and pecans and mix well. Add to the dry ingredients and stir until well combined.
Pour the batter into a greased and floured large loaf pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan.
For the topping, combine the brown sugar and butter in a saucepan. Cook over medium heat until the butter is melted, stirring to blend well. Remove from the heat and stir in the pecans and coconut. Spoon over the loaf while warm.
Makes one loaf