Strawberry Balsamic Bruschetta

Sometimes, it’s important to just take a minute and acknowledge the important people in life and how they have impacted you.  With National Chardonnay Day around the corner on May 26th, I decided to grab a glass of Wente Vineyards Morning Fog Chardonnay and raise a glass to someone special in my life, my mom.

She was the one who introduced me to cooking, baking, and everything in between.  She has helped teach me the basics of cooking and helped me experiment with crazy new recipes.  She introduced me to the whole world of blogging through her site which I would always help out with, thinking of creative ideas for fun recipes.  She has always tried to hard to support every decision I have made.

One of my favorite things we do together is make Christmas cookies every year! It’s a time where my mom, my sisters, and I all get together and make delicious sugar cookies! My favorite part is still decorating them! We use the same recipe year after year that has a nice almond flavor in both the cookie dough and the frosting and they taste so good! I end up the person who deals with dying the frosting which usually ends up really strange pastel colors which are really pretty, but not Christmas-y at all! It’s just such a fun way to have some bonding time with my family every year and we always make wonderful memories!

To go with our Wente Vineyards Morning Fog Chardonnay, we decided to make Strawberry Balsamic Bruschetta together! It sounded like a fun project and we thought it would pair perfectly with the wine! It was also a great way for us to spend some time together, reminiscing over good times over a great glass of wine.

We loved that Wente Vineyards is a multi-generational vineyard with so many deep family ties which we really connected with! We also tried out their Nth Degree and Riva Ranch Chardonnay which were both phenomenal!

I am very grateful to have the fantastic mom I have and that she is always there for the journey with me!

Strawberry Balsamic Bruschetta

Ingredients

  • 1 cup fresh strawberries (diced)
  • 1 tsp fresh lemon juice
  • 1 tbsp honey
  • 1 tbsp fresh basil (chopped)
  • 3 tbsp balsamic glaze (not dressing, it will be too runny)
  • Mascarpone cheese (softened to spread)
  • French baguette (sliced)

Directions

  1. In a medium bowl, combine diced strawberries, lemon juice, honey, and basil.  Stir to combine.
  2. Spread mascarpone cheese on each baguette slice before topping with strawberry mixture.  Drizzle with balsamic glaze.
  3. Grab a glass of Wente Vineyards wine and enjoy with someone who is apart of your journey!

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Wine Soaked Raspberry Baked Brie

I am very French.  My name is very French.  I’ve been to France.  I absolutely loved French wines, breads, cheese, and such since I went to France many years ago.  Everything tasted so incredible and was always made with such high quality products.  I was so excited to get to try these five wonderful wines today and I made a recipe that is perfect to pair with them! The Wine Soaked Raspberry Baked Brie is made by soaking fresh raspberries in Trimbach’s Riesling and topping a gorgeous wedge of Le Châtelain brie with them! It is phenomenal on a slice of warm baguette!

I had never tried any of these products specifically so this was a whole new experience for me! The Château D’Esclans Whispering Angel Rosé 2016 was from the Côrtes de Provence region in southeast France.  It was fruity and dry wine with such a lovely color!

Next up was the Trimbach Riesling 2014 from Alsace in northeast France.  It left pleasant undertones on my palate and was a dry white wine.

I also had another wine by Trimbach from Alsace, the Pinot Gris 2014.  It was also dry but very full-bodied and quite delicious!

The Mas de Daumas Gassac Sparkling Rose 2016 was from the south in Languedoc.  This was my favorite, I loved that it was sparking and I thought the color was gorgeous!

Lastly, Mas de Daumas Gassac Red 2015 was also from Languedoc.  It was an exceptional robust red wine!

I thought each and everyone of these wines was incredible and would definitely get them again! They were all authentic and so high quality, just as you imagine a French wine to be! I shared them with friends and they all were huge fans of them too!

But you can’t just have a glass of wine, you have to pair it with delicious food too!

Le Châtelain 8oz Brie Wedge is from Meuse in the northeast.  Brie is my absolutely favorite cheese, the flavor goes so well with a variety of wines and toppings!

Président 7oz Butter Bar (unsalted) is the best butter I have ever had.  It is from Normandie! I spread it on a fresh baguette and had it for lunch with a class of the Pinot Gris and it was divine!

Watch the video!

Wine Soaked Raspberry Baked Brie

Ingredients

  • 6oz fresh raspberries
  • 1/3 cup Trimbach Riesling wine
  • Brie*
  • Sliced baguette
  • 2 tbsp sliced almonds
  • 2 tsp granulated sugar

Directions

  1. Preheat oven to 350°F.
  2. In a small bowl, combine wine and sugar.  Stir to combine.
  3. Add in raspberries and stir.  Let sit for 30 minutes to allow raspberries to soak in the wine.
  4. Cut the top rind off the brie.  Place on sheet pan and bake for 10-12 minutes.
  5. Once the brie is done baking, top with raspberries and sliced almonds.  Serve on top of baguette!

*I used an 8oz wedge of Le Châtelain brie but a wheel would work too

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Creamy Carrot Cake Dip

Creamy Carrot Cake Dip – All of your favorite carrot cake flavors, in dip form! It’s super easy to make and perfect for Easter!

It’s carrot cake season! I’ve been trying to jam in as much carrot cake stuff as I can before Easter because it’s just so good! Between this and my Carrot Cake Mug Cake, I have been in carrot cake heaven.  I also whipped up some homemade cinnamon pita chips to dip in but pretzels would be great for dipping too! Sadly, I could only eat a little bit right when I made it as I had a beautiful cinnamon roll from a local restaurant for breakfast and that was all the sugar I needed for today! I’ll be eating the rest for lunch the next few days!

Between making this, the homemade cinnamon sugar pita chips (with a post coming next week hopefully), and making my last Blue Apron meal (Chicken “Under a Brick”), it has been quite the busy day! I had to work, go to Walmart, and then immediately start on all of that today but am looking forward to sitting down to watch one of my favorite movies this evening with a nice cup of green tea! Perfect way to end a lovely weekend filled with movies and delicious food!

Check out the video!

Creamy Carrot Cake Dip

Ingredients

  • 8 oz cream cheese (softened)
  • 2 cups shredded carrots
  • 1 1/2 cups powdered sugar
  • 1/2 cup chopped walnuts (or pecans)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg

Directions

  1. In a medium mixing bowl, combine cream cheese and powdered sugar.  Use a hand-mixer or stir to combine.
  2. Add in remaining ingredients and stir to combine.
  3. Refrigerate until serving.  Enjoy!

Notes

  • Do not get pre-shredded carrots, they will be much to thick.

Recipe adapted from The Speckled Palate

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