Friday, September 20, 2019

Friday Night Pizzas + Domaine Poli Niellucciu Rosé 2018 #Winophiles


This month Payal is hosting the French Winophiles as we explore Corsican wines. Read her invitation here. And, before I get to my pairing, here's what the crew has in store for you. This is what the other #Winophiles are saying about it on their blogs and during our Twitter chat on 21 September at 8 AM PST. To join the Twitter chat, search for the hashtag #winophiles and jump in!

  • Camilla of Culinary Adventures with Camilla pairs Friday Night Pizzas + Domaine Poli Niellucciu Rosé 2018.
  • Cathie from Side Hustle Wino shares Wines from Corsica? Of "Corse".
  • Robin of Crushed Grape Chronicles writes Corsica – An Island and Its Wines.
  • Martin from Enofylz Wine Blog offers Mixiote de Pescado Paired with Domaine Petroni Corse Rosé.
  • Linda at My Full Wine Glass gives us Spaghetti and Meatballs for a Corsican Wine.
  • Gwen from Wine Predator has something delicious planned.
  • Payal at Keep the Peas posts Corsica: The Maquis, The Mountains, The Sea
  • Wendy from A Day in the Life on the Farm shares Corsica: French with a Lot of Italian Influence.
  • Cindy from Grape Experiences says Drench Yourself in the Sunshine of Corsica with Domaine Petroni Rosé Corse 2018 and Provençal Vegetable Gratin.
  • Nicole at Nibbling Gypsy shares Corsican Happiness: Domaine Giacometti Sempre Cuntentu Sciaccarellu with a Flavorful Seafood Stew.

In My Glass

I have poured Corsican wines at least once before. Back in 2017, I paired Corsican Fasgioli Incu Funghi (White Bean Stew withMushrooms) with a 2014 Domaine Petroni Corse Red. This time I tracked down a bottle of Rosé from Corsica: Domaine Poli Niellucciu Rosé 2018.


I bought the bottle knowing nothing about the wine other than it was from the correct location! When I saw 'Niellucciu' as the varietal on the back label, I was baffled. The word looked more like something I would shuffle around on my Scrabble rack in search of a word I could play versus an actual grape. But a little reading told me that Nielluccio is a red wine grape variety that is widely planted on Corsica and possibly indigenous to the island. That is disputed though.

What is known is that it's the principal varietal  used in the production of the Appellation d'Origine Contrôlée AOC red wine Patrimonio, where it must make up 95% of the blend. And it is commonly used to make Rosés.


Its pale hue belies this oddly intense wine. To the eye it's almost completely clear with a tinge of salmon. But once you take a whiff, you begin to see the possibilities of what is to come. On the nose I got rose petals and ripe cherries. On the palate, more of that coastal garrigue comes through. The wine is structured yet delicate and was an absolute treat to pair with some spiced sausage pizzas.

Friday Night Pizzas

At the end of our work and school weeks, sometimes I don't really feel like cooking an extravagant meal...even when I am trying to create a wine pairing. I had a friend pick up some sausages at the farmers' market for me and had thought I'd make some kind of sausage, rice, and beans dish. I asked for venison; they had elk.


When I messaged Jake about the sausage and asked for any ideas, he came back with: "sprinkled over pizza, please." Done. Friday night pizzas are always a hit. And I even bought pre-made dough and sauce. So, it was really, really easy.


  • premade dough
  • premade sauce
  • shredded cheese
  • toppings (I used elk sausage, salami, olive, artichokes, and fresh tomatoes)

Roll the dough out. Top. Bake. Slice. And enjoy! Super simple.


This was the perfect Friday night! That's a wrap for my Corsican wine for September. Looking forward to our exploration of Cahors wines with Nicole from Somm's Table at the helm. Stay tuned!

Apple Sharlotka Cake #TheCakeSliceBakers


Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk*. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! 


Follow our FacebookInstagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. 

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.


The September 2019 selections were...
Apple Sharlotka Cake
Strawberry Verdens Beste
Apricot Mousse Cake
Italian Coconut Creme Cake
Apple Sharlotka Cake
makes one 8" cake + 2 cupcakes

This recipe is slightly adapted from the original because the proportions and instructions, as written, didn't work for me. Also, it made an 8" pan completely overflow. So, round two, I filled it where I knew it wouldn't overflow and used the extra batter to make two cupcakes. And I added some spices that weren't in the original because I love the combination of apple cake and warm Autumn flavors.

Ingredients
  • 16 ounce cottage cheese
  • 1/2 C butter, softened
  • 1 C organic granulated sugar
  • 1 t pure vanilla paste (extract works, too)
  • 4 large eggs
  • 1/2 C milk (reduced from the original 1 C)
  • 2 C all-purpose flour
  • 3 t baking powder (reduced from 4 t)
  • 2 C peeled, diced apples (she wrote 2 apples, but mine were small, so I used four) + a few slices for the top
  • 1 t ground cinnamon
  • 1/2 t ground cardamom
  • 1/2 t ground ginger 
  • powdered sugar for serving
  • Also needed: 8" baking pan, parchment paper




Procedure
Preheat the oven to 335 degrees F. Line a baking pan with parchment paper and set aside.

Drain the cottage cheese, just through a mesh strainer - no need to wring it dry, in my opinion. Set aside.

In a large mixing bowl, cream together the butter and sugar. Add in the vanilla. Then whisk in the eggs, one at a time, mixing well after each addition. Pour in the milk and whisk until smooth.

Sift in the flour, baking powder, and spiced. Mix lightly until just incorporated. Fold in the cottage cheese and apples. 

Pour the batter into the lined baking pan and top with sliced apple. Bake for an hour or until the top is set. If not done after an hour, check back at five minute intervals. Remove the cake to a wire rack and let cool.


When it's just barely warm to the touch, remove from the pan and dust with powdered sugar.


Serve slices plain or with a scoop of vanilla ice cream for a truly decadent Fall dessert.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

   

Thursday, September 19, 2019

HOW TO: Shuck Oysters + A Few Serving Ideas #FishFridayFoodies



It's time for Fish Friday Foodies' September event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. And Wendy herself is hosting September's event.

She wrote: "Fall is here....that means it is Oyster season. Share your favorite oyster recipe with us. On the half Shell? In Chowder? Added to stuffing? With pasta? The possibilities are endless."

Before I get to my post for the event. Here's the rest of the #FishFridayFoodies' oyster offerings...


I'll admit: I have a love-hate relationship with oysters. I love them. Loved them. But, after one too many oysters in New Orleans when we were there for a SCUBA convention many, many moons ago, I developed a sensitivity to them. Yes, I may have had over a dozen raw oysters on my own. Maybe. In any case, I was miserable - stomach cramping and all - for an entire day. And, ever since, it's a fifty-fifty chance that I'll have the same reaction. I've eaten half a dozen fresh oysters from Morro Bay that didn't affect me at all; then I've eaten just one from Tomales Bay that sent me to bed in tears.

There's no rhyme or reason to it. So, I usually steer clear. But if I can get them super fresh, I usually decide to risk it. First, though, I have to shuck them. Here's ..

How to Shuck Oysters

You'll Need...
  • live oysters (make sure the shells are tightly closed)
  • cold water
  • a dish towel
  • a dull, but stiff knife (I don't have a shucking knife. I used a heavy duty butter knife.)
  • small, shallow bowl

What to do...
Scrub the oysters clean with a brush. Rinse with cold water. Steady the oysters in a dish cloth.


Insert the tip of a knife between the shell halves, and slide it around as you pry it open. Using the knife, pull the muscles away from the top, flat shell and bend the shell back.


Discard the top shell. Leave the oyster in its shell. Nestle the oysters in a bed of breadcrumbs to keep them steady.

A Few Serving Ideas

Steam them in their own juices with some picked garlic and a dab of red chili paste.


Top them with mignonette. This is my cucumber mignonette version.


Stir them into an oyster stew.


Or just toss them on the grill, unshucked! Once they pop open from the heat, slurp them down!

Well, that's it for this month. Next month the group will be sharing recipes for poached seafood. I can't wait.

Frosty Apple Cocktail #AppleWeek #Sponsored

 This post is sponsored in conjunction with #AppleWeek.
I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes.
All opinions are mine alone. This recipe is intended for readers over 21 years of age.

Okay, it's Friday! And for my Friday #AppleWeek post, I decided that I wanted to share a cocktail recipe. Fridays deserve celebratory libations, right?

You can read my introductory post, peruse the prize packages from our generous event sponsors, and enter the giveaway: here. You won't want to miss out. Really. As far as recipes go, two dozen bloggers have been working hard to bring you over ninety recipes to bring apples to your Autumn table. Here are the Friday offerings for you. There's one more day to come.

#AppleWeek Day Five Recipes

Frosty Apple Cocktail

This cocktail was inspired by event sponsor Torani's product, Green Apple Puremade Syrup.* Quick note: this Puremade Syrup from Torani is a brand-new product; it will be released to customers shortly. I love that Torani Puremade Syrups contain: no artificial preservatives; no artificial colors; no artificial flavors; and no GMOs! I decided to use it in a cocktail as I would any other simple syrup.

Loosely inspired by The Last Word Cocktail, and an apple cocktail recipe I found that used Chartreuse and apple syrup, I concocted this Frosty Apple Cocktail for you all.

Ingredients makes 2 cocktails
  • 1-1/2 ounces gin
  • 1-1/2 ounces Chartreuse
  • 1-1/2 ounces apple syrup (prefer Torani)
  • 1- 1/2 ounces freshly squeezed lemon juice
  • sparkling water
  • Also needed: ice, cocktail shaker

Procedure

Place all ingredients - except for the sparkling water - to a cocktail shaker filled with ice. Shake until chilled, approximately 30 to 45 seconds.


Strain into two glasses and add sparkling water to taste.


Don't forget, you can enter to win products for yourself from all of the sponsors. Visit my kick-off post and enter the rafflecopter. Cheers!


Sponsor Ingredients Used
in This Recipe
Find Torani... 
on the webon Twitter, on Pinterest, on Instagram, and on Facebook.

Disclaimer: Thank you AppleWeek Sponsors:  Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & College, Zyliss, Chocoley, and Torani  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek  recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Nine (9) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

Wednesday, September 18, 2019

Individual Caramel Apple Sharlotka #AppleWeek #Sponsored

 This post is sponsored in conjunction with #AppleWeek.
I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes.
All opinions are mine alone.

Here we are at Day Four of this year's #AppleWeek! You can read my introductory post, peruse the prize packages from our generous event sponsors, and enter the giveaway: here. You won't want to miss out. Really.

As far as recipes go, two dozen bloggers have been working hard to bring you over eighty recipes to bring apples to your Autumn table. Here are the Thursday offerings for you.

#AppleWeek Day Four Recipes

Individual Caramel Apple Sharlotka

Inspired by the Puremade Caramel Sauce from Torani, sugar from Bob's Red Mill, and vanilla paste from Taylor & Colledge, I wanted to make a tasty treat. But, I didn't want an entire cake, so I opted to make personal-sized apple sharlotka. Gotta love these generous sponsors* who sent the bloggers products to use in their recipe creations.


Sharlotka is a classic Russian apple sponge cake. And every year we make it when apples start to appear in the farmers' markets. The smell of this cake baking heralds in the Fall season. Some recipes include a thick dairy such as sour cream or cottage cheese, some don't. I like to use ricotta in mine as it adds a toothy creaminess and, at least in my mind, lessens the sweetness of the cake.

Ingredients makes 12
Sharlotka
  • 8 ounces whole milk ricotta
  • 1/4 C softened butter
  • 1/2 C granulated sugar (prefer Bob's Red Mill)
  • 1 t organic vanilla paste (prefer Taylor & Colledge)
  • 2 eggs
  • 1/2 C milk
  • 1 C flour
  • 2 t baking powder
  • pinch of salt
  • 2 C apples, peeled chopped
  • Also needed: parchment paper, butter, cupcake tin

For Serving
  • powdered sugar
  • ice cream
  • caramel sauce (prefer Torani's Puremade Caramel Sauce)
Procedure
Sharlotka
Preheat oven to 325 degrees F. While the oven heats, butter the cupcake hollows and cut parchment paper to line the bottom of each hollow. Set aside.

Whisk together ricotta, softened butter, sugar, vanilla paste, eggs, and milk. Fold in the dry ingredients until just moistened. Stir in the chopped apples.

Scoop 1/2 C batter into each hollow and place the pan in the oven. Bake until the top is golden and pops back up when pressed. Mine took about 50 minutes.


Remove the cakes from the oven and let cool for 10 minutes.


Run a knife around the edges, then invert onto a wire rack. Remove the parchment circles from the bottom. After cooling for 10 to 15 minutes, place the cakes on individual serving plates.



Dust with powdered sugar. Place a scoop of ice cream on the side.


Drizzle with caramel syrup and serve immediately. Quick note: this Puremade Caramel Sauce from Torani is a brand-new product; it will be released to customers shortly. I love that Torani Puremade Syrups contain: no artificial preservatives; no artificial colors; no artificial flavors; and no GMOs!

Don't forget, you can enter to win products for yourself from all of the sponsors. Visit my kick-off post and enter the rafflecopter.

Sponsor Ingredients Used
in This Recipe
Find Torani... 
on the webon Twitter, on Pinterest, on Instagram, and on Facebook.



Find Bob's Red Mill...
on the webon Facebook, on Twitter, on Pinterest, on Instagram

Find Taylor & Colledge
on the web, on Twitter, on Facebook, on Pinterest, on Instagram

Disclaimer: Thank you AppleWeek Sponsors:  Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & College, Zyliss, Chocoley, and Torani  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek  recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Nine (9) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

Tuesday, September 17, 2019

Crispy Hot Cider Tea-Brined Chicken Thighs #AppleWeek #Sponsored

This post is sponsored in conjunction with #AppleWeek . 
I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes. 
All opinions are mine alone.

Here we are at the third day of a week-long event all about Fall's darling, the apple. You can read my introductory post, peruse the prize packages from our generous event sponsors, and enter the giveaway: here. You won't want to miss out. Really.

As far as recipes go, two dozen bloggers have been working hard to bring you over eighty recipes to bring apples to your Autumn table. Here are the Wednesday offerings for you.

#AppleWeek Day Three Recipes

Crispy Hot Cider Tea-Brined Chicken Thighs

I decided that I wanted to use the Hot Apple Cider Tea from event sponsor The Republic of Tea* to brine some chicken thighs. After making this, I was reminded that I really should take the time to brine more often. The chicken was so tender and flavorful; it did make a difference.

Ingredients serves 4

  • 4 bone-in, skin-on chicken thighs
  • 1 T oil + more for drizzling
  • 1 organic onion, peeled and quartered
  • freshly ground salt
  • freshly ground pepper

Brine
  • 1/4 C salt
  • 2 C water
  • 2 tea bags (for this I used two Hot Cider Tea bags from Republic of Tea)
  • 1/2 C soy sauce
  • 1 T minced garlic
  • 1/2 t white pepper
  • 1/2 t ground coriander

Procedure

Brine
Combine water, tea bags, and salt in a saucepan and bring to a boil. Reduce heat to a simmer and swirl pan until salt is completely dissolved. Pour in soy sauce and whisk in garlic, white pepper, and ground coriander. Set aside and let cool.

Once the brine has cooled, place chicken in a lidded container and pour brine over thighs until they are completely submerged. Refrigerate for, at least two hours but, as long as a day. Before cooking, remove chicken from the brine and pat dry.

Chicken
Preheat oven to 400 degrees F. Heat olive oil in a heavy-bottomed pan that's oven safe (I used a braiser).


Place chicken thighs, skin side down, and cook for 8 to 10 minutes. The skin should be browned and crispy.

Turn thighs so that the skin side is facing up. Nestle quartered onions in the pan. Sprinkle with salt. Drizzle the onions with oil and return to the oven.

Roast for 18 to 20 minutes. Remove the pan from the oven and let chicken rest for 5 minutes before serving.


Place chicken and onions on a serving platter and serve immediately. I served this on top of some Spanish rice.

Don't forget, you can enter to win two canisters of the Hot Cider Tea for yourself from Republic of Tea. Visit my kick-off post and enter the rafflecopter.

Sponsor Ingredients Used
in This Recipe


Find The Republic of Tea
on the web, on Twitter, on Facebook, on Pinterest, on Instagram

Disclaimer: Thank you AppleWeek Sponsors:  Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & College, Zyliss, Chocoley, and Torani  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek  recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Nine (9) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

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