Sheana Davis Epicurian Connection Recipes

1/2 cup sweet butter
1 teaspoon garlic puree
1 teaspoon fennel seed, crushed
1 cup whipping cream
1 cup Vella Cheese Company Raw Milk Daisy Cheddar, grated
1/4 teaspoon each sea salt and fresh ground black pepper.

In a small saucepan, sauté butter and cumin seed for 1 minute. Add in whipping cream and continue to heat for one minute. Slowly whisk in cheese.
Season with salt and pepper.

Place fondue mixture in fondue pot over low flame and serve with Niman Ranch lamb skewers, grilled eggplant, grilled red onions and roasted Gold Yukon Potatoes.

~ Paired with ~
1997 Desnudos Merlot
1997 Batto Cabernet Sauvignon

Goat Cheddar & Cumin Seed Fondue

Created by Sheana Davis, The Epicurean Connection

1/2 cup sweet butter
1 teaspoon Cumin seed
1 cup whipping cream
1 cup Redwood Hill Farm Goat Milk Cheddar, grated
1/4 teaspoon each sea salt and fresh ground black pepper

In a small saucepan, sauté butter and cumin seed for 1 minute. Add in whipping cream and continue to heat for one minute. Slowly whisk in cheese. Season with salt and pepper.

Place fondue mixture in fondue pot over low flame and serve with Niman Ranch Lamb Skewers, grilled Eggplant, grilled Red Onions and roasted Gold Yukon Potatoes. Enjoy!

Redwood Hill Fondue

Created by Sheana Davis, The Epicurean Connection

8 ounces whipping cream
8 ounces sweet butter
2 ounces wine of choice
4 ounces Redwood Hill Farm Raw Goat Milk Cheddar
Sea salt and fresh black pepper to taste

Sprinkle with herbs: basil, Italian parsley and thyme

Serve in fondue pots over low flame, with cauliflower, broccoli and Fresh Garlic Crostini.

Serve with caramelized Sweet Potatoes, grilled zucchini and grilled Golden Squash. Enjoy!

~ Paired with ~
1994 Estate Vineyard Pinot Noir
1998 Estate Vineyard Pinot Noir
1999 Frank’s Vineyard Pinot Noir

Holidays 2007

Spring 2007

Apple Blossum Recipes

Phinney Recipes

Fall Cheese Recipes

Pork Tenderloin

Bison Brewing Cheesecake

Recipes for Karina Davis