The aperitif cocktails and tasty wines were flowing, food was being enjoyed, weather was perfect and the company took the cake. We served up yummy pesto pasta from Dave Lewis, BBQ pork loin from Marko & Jonny Marrs, Gibonitza (recipe to follow)... Susan finished the meal with her famous - and I swear it tastes better every time I have it - bread pudding with 'Charbay' sauce (recipe below). Lordy! THEN, when you thought you had had enough, Kai & Chef Daniel of mindyourtongue.com were so generous to bring us porcini mushroom lasagne and, GET THIS, wasabi cheesecake! And yes, it was delicious! What talented friends we have - Chris Hylton made a tequila sorbetto (with jalapeno, yowza)... I passed it around and it got rave reviews as well :)
We got extremely lucky with the weather, as the following two days were quite wet and a bit windy around here, would have made for an interesting day if it had been raining. Photos will be posted soon! We'll certainly be doing this again, stay tuned for more info :)
Not a dull moment around here, Marko entertained us this morning on KVON am 1440, listen here! He's so great (I know I'm biased, but I'm sure you agree) at balancing humor with education... Try as he did, I didn't join the interview myself, leave it to the pro I say.
We are preparing for Brix Unpaved - going on in Yountville tomorrow night - will you be joining us? Cocktail of the night will be one of my very favorites: Sicilian Greyhound with Charbay Ruby Red Grapefruit Vodka... Oh yeah...
I finally made it to the passport office to get a new one today... Who knew that in order to visit China your passport must be valid for the following six months of your stay? Well, I paid the fee to expedite, they say it will be here in less than three weeks. As we leave 11/10, wish me luck!
Ok, off to the races... stay dry out there ya'll...
Susan’s Bread Pudding with CHARBAY Sauce
Created in 1987, CHARBAY, combines toasty barrel-aged brandy liqueur with barrel-fermented Chardonnay wine. Serve a glass in a snifter with a bowl of piping hot bread pudding.
Bread Pudding:
1 loaf of day-old sourdough French bread
3 ½ cups of milk
3 eggs
1 ¼ cups sugar
1 Tbs. vanilla
1 cup dried cranberries
½ cup dried apricots, chopped
cinnamon
Tear bread into chunks and soak in milk for 1 hour.
Preheat oven to 350 F. Butter a 9 X 12 baking pan.
Combine eggs, sugar and vanilla – mix well. Add the dried fruit. Combine with the bread and milk. Pour into the prepared pan. Sprinkle with cinnamon.
Bake for one hour.
CHARBAY Sauce: (Especially good if made the day before)
¼ lb. Butter
¾ cup confectioner’s sugar
1 egg
6 oz. of CHARBAY Dessert Wine
Melt butter with the sugar in top of double boiler. When butter is melted and sugar thoroughly dissolved, turn the heat off and beat in the egg. Stir in the CHARBAY. (Our 375 ML bottles are approximately 12 oz.)
Note: To make this in a saucepan (without a double-boiler), be sure to use ultra-low heat. Most importantly, turn off the heat and wait until it has nearly cooled before adding the egg.
Enjoy!
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