Can’t get away? No problem. Put on the CD, pop your favorite bottle of wine and prepare the perfect wine country dinner. It’s the next best thing to staying in one of wine country’s romantic inns. With 100 easy to follow recipes from 21 acclaimed wine country chefs, Tasting The Wine Country cookbook is a handsome reference with inspiring paintings, quotations, and photography. The Mike Marshall Quintet will set the mood combining 12 selections from classical, bluegrass, Latin, and jazz. Life is good!
Sound of Sunlight
Children's Song No. 6
Tasting the Wine Country
-Recipes from Romantic Inns and Resorts
-Music by the Mike Marshall Quintet
-Cookbook with Music CD Boxed Set
Great food, wine, and music for perfect getaways at home
Performances by Grammy-Award winning musicians
Inspiring paintings, quotations, and photography
Chefs from 21 acclaimed wine country inns and resorts offer scrumptious dishes for breakfast and dinner, all formatted for the home cook.
Inspiring paintings, quotations, and photography will transport you to the wine country.
The joyful music CD combines classical, bluegrass, Latin, and jazz by the Mike Marshall Quintet. To your health and happiness!
View a sample recipe:
Roasted Chestnut Soufflé with Spiced Cider Drink
Recipe courtesy of Bernardus Lodge
Carmel Valley, California
From Tasting the Wine Country
This light but flavorful soufflé and spiced cider drink harmonize perfectly. The chestnut soufflé base can be made 1 day in advance.
10 chestnuts, peeled and coarsely chopped (see Basics)
1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract
1/3 cup (3 oz/125 g) sugar
4 teaspoons Cognac or brandy
3 egg yolks
6 egg whites
3 tablespoons sugar
1/2 teaspoon fresh lemon juice
Preheat the oven to 350°F (180°C). To make the base: In a small saucepan, combine the chestnuts and all the remaining base ingredients. Cook for 20 minutes over medium-low heat, or until the chestnuts are soft. Transfer to a blender or food processor and purée. Cover and refrigerate for at least 2 hours or overnight.
Preheat the oven to 400°F (200°C). Coat the bottom and sides of four 8-ounce (250-ml) soufflé dishes or ramekins with butter, sprinkle with sugar, and knock to evenly coat.
In a medium bowl, beat the chestnut purée and yolks together until smooth. In a large bowl, beat the egg whites until foamy. Add the sugar and lemon juice and beat until soft peaks form. Stir one-fourth of the whites into the purée, then fold in the remaining whites. Spoon into the prepared dishes and bake for 13 minutes, or until puffed and golden but still soft in the center. Serve immediately.
Makes 4 soufflés
Spiced Cider Drink
A warm and soothing drink to enjoy with chestnut soufflé.
4 cups (32 fl oz/1 l) apple juice
2 cinnamon sticks
4 long strips tangerine zest
1 teaspoon minced peeled fresh ginger
1 tablespoon honey
In a medium saucepan, combine all the ingredients and bring to a simmer over low heat. Remove from heat, cover, and let steep for at least 20 minutes. Strain and pour into cups to serve.
Makes 4 cups (32 fl oz/1 l)
21 contributors, 224 pages
The Aerie Resort, Malahat, British Columbia
Applewood Inn & Restaurant, Guerneville, California
Auberge du Soleil, Rutherford, California
Belhurst Castle, Geneva, New York
Bernardus Lodge, Carmel Valley, California
Birchfield Manor Country Inn, Yakima, Washington
Clifton, The Country Inn & Estate, Charlottesville, Virginia
Gaige House Inn, Glen Ellen, California
The Harbor House Inn, Elk, California
The Ink House, St. Helena, Califonia
Inn on the Twenty, Jordan, Ontario
The Kenwood Inn and Spa, Kenwood, California
Madrona Manor Wine Country Inn & Restaurant, Healdsburg, California
The Maidstone Arms Inn and Restaurant, East Hampton, New York
Meadowood Napa Valley, St. Helena, California
Oak Knoll Inn, Napa, California
Rose Inn, Ithaca, New York
Simpson House Inn, Santa Barbara, California
Sonoma Mission Inn & Spa, Sonoma, California
Stonepine Estate Resort, Carmel, California
Youngberg Hill Vinyards & Inn, McMinnville, Oregon