Organic
Green Olives Lemon Basil
Marcona Almond Tapenade
2004 Moon Mountain
Vineyard Sonoma County Sauvignon Blanc
Yields 3 cups
Recipe Created and
Copyright by Sheana Davis, The Epicurean Connection
2
cups Organic Picholine or Preferred Green Olive, drained, rinsed
and pitted
4
cloves Organic garlic, chopped
¼ cup Organic fresh basil, chopped
¼
cup Organic Marcona Almonds, chopped
1 tablespoon Organic lemon zest, chopped
fine
1 tablespoon Organic fresh lemon juice
¼ cup Organic Sonoma
Valley Olive Oil
Sea salt, fresh ground black pepper and chili flakes to taste
Place
olives and garlic in food processor and chop coarsely. Remove ingredients and
place in large mixing bowl. Place basil, almonds, lemon juice, lemon zest and
olive oil in food processor and chop coarsely. Add to olive mixture. Gently mix
together and season with salt, pepper and if desired, add in chili flakes. Serve
with a glass
of 2004 Moon Mountain Vineyard Sonoma County Sauvignon Blanc
and slices of fresh baguettes.
Organic
Fromage Blanc
Persimmon, Pomegranates and
Maple Toasted Pecans
2002
Moon Mountain Vineyard Estate Cabernet
Recipe Created and Copyright by Sheana
Davis, The Epicurean Connection
Yields 2 cups
1
cup Organic Fromage Blanc
¼ cup Organic Pomegranate Kernels
¼
cup Organic Fuju Persimmon, peeled and cut into small ¼ inch cubes
¼
cup Organic Pecans, chopped coarsely
¼ cup Organic Maple Syrup
Place
Fromage Blanc in serving bowl.
In a separate mixing bowl, combine the pomegranate
kernels, persimmon cubes and gently mix. In a separate mixing bowl, fold together
the pecans and maple syrup. Gently fold the ingredients together and pour over
the Fromage Blanc. Serve with a glass of 2002 Moon Mountain Vineyard Estate Cabernet
and slices of fresh baguettes.
Organic
Triple Cream Brie
Sprinkled with 2001 Moon Mountain Vineyard Cab Franc
Cherry
Syrup and Organic Chocolate
Served with Italian Crostinis
Recipe Created
and Copyright by Sheana Davis, The Epicurean Connection
Yieilds 1 cup syrup
1
pound Organic Triple Cream Brie
¼ cup Organic Dark Chocolate, grated
½
cup Organic Dried Rainer Cherries, chopped fine
1 cup 2001 Moon Mountain Vineyard
Cab Franc
In small heavy bottom pot, heat
cherries and wine for 30 minutes or until wine is reduced by half and thickens
to syrup consistency. Remove from heat and allow to cool.
Place
wedge of Brie on a serving platter. Pour Syrup over Brie, sprinkle with chocolate
and serve with a glass of 2001 Moon Mountain Vineyard Cab Franc and slices of
fresh baguettes.
www.moonmountainvineyard.com
