Friday, July 13, 2018

Melon and Blueberry Medley

This recipe is from Jacques Pepin "Heart and Soul in the Kitchen."  I love his fruit dessert recipes.
NOTE: when I made this in April 2018 for the Minocqua Society of Unusual Women, aka, the wine club, I made a raspberry sauce and added fresh blackberries.

Serves 4

1 ripe melon such as Cavaillon, Charantais or cantaloupe (2.25 - 2.5 pounds)
1 cup blueberries
1/3 cup maple syrup
3 T fresh lemon juice
4 fresh sage springs

Peel the melon as you would an apple, remove the green flesh. Cut the melon crosswise in half and remove the seeds with a spoon. Cut 2 slices or rings, about 3/4 inch think from each melon half. (Save the rest of the melon for another use.)

Combine the blue berries, maple syrup, and lemon juice in a bowl.

At serving time, place a ring of melon on each of the 4 plates. Fill the hollow centers with the blueberries and juice. Garnish each dessert with a spring of sage. Serve

Other references
Wine and Fruit Pairing Chart

Pairing Late Summer Fruit with Wine and Spirits.
Who knew, melon and port.

Cantaloupe Spinach Salad
This looks delicious

Crispy Prosciutto with Melon relish
Pairs with Chardonnay

Summer Melon Salad with Prosciutto
Serve with Prosecco

Sunday, March 11, 2018

Green Chili Chowder

Dianne made this when we tasted across Sauvignon Blancs from New Zealand, France, Chili and the US.  It was a great pairing. It has a spicy kick.

Sunday, February 25, 2018

Sunday, February 18, 2018


Link to recipe

 1hr 45mins



  1. Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
  2. Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
  3. Brush cookie sheet with olive oil.
  4. Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
  5. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
  6. In the bottom of the prepared baking dish arrange half of the eggplant slices.
  7. In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
  8. Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
  9. Arrange the remaining eggplant slices over the beef mixture.
  10. PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
  11. In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
  12. Pour the cheese sauce over mixture in baking dish.
  13. Bake in a preheated 350 degree F oven for 45 minutes.
  14. Cut into squares.
  15. Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.

Friday, February 2, 2018

Cheese Tart or Tarte au Fromage Blanc

I wanted to serve a dessert from Alsace as we studies wines from that region. I found this recipe online from Brigille's Kitchen.

Note: regarding wine pairing: Because this dessert is not overly sweet or fruity, it pairs best with more neutral whites such as Pinot Blanc, or even a sparkling Crémant if you wish to finish your meal on a fresher note. The Cremant was perfect!

6 servings

For the dough:

  • 1 1/3 cup all purpose flour
  • 1/2 cup butter
  • 1 T. vegetable oil
  • 1 T. fine sugar
  • 1/4 cup cold water
  • pinch of salt
For the filling:
  • 1# fromage blanc or 16 oz ricotta cheese drained. I used store ricotta.
  • 1/3 cup heavy cream or creme fraiche. I used heavy cream
  • 3 eggs at room temperature
  • 2/3 cup fine sugar
  • 3/1/2 Maizena or corn starch.  I used corn starch
  • 1 lemon
  • pinch of salt
Preparation Steps:
  1. Prepare the pastry dough in a large bowl, blend with your fingers the flour, sugar, butter, vegetable oil and salt until mixture resembles bread crumbs. Gradually add the cold water, mixing until a crumbly dough begins to form. Do not overwork the dough. Add more water as needed or more flour if it is too wet and sticky. Form a ball and dust with flour. Wrap in wax paper for 1 hour in refrigerator.
  2. Preheat oven to 400 degrees. Butter a 9 inch deep sided pie  plate. On a lightly floured board, roll out the pastry dough into a circle and place in the pi plate. Prick the bottom of the pastry shell all over with a fork and chill for 10 minutes before baking.
  3. Wash and dry the lemon and then grate the rind in a bowl. Add and mic together the drained cheese, the cream, 3 egg yolks, corn starch, and sugar.
  4. Beat the egg whites with a pinch of salt to stiff peak stage and fold gently into the cheese mixture with a spatula.
  5. Pout the filling into the pastry shell and smooth the surface with a spatula. Make for 40 minutes or until the filling is puffed and golden. Let the tart cool before serving.