Sheana Davis Epicurian Connection Recipes

Rose Petal Jelly
Created & Copyright by Sheana Davis, The Epicurean Connection

1 cup edible rose petals , pink or red is best
1 1/2 cups water
¼ cup rose water
1 teaspoon fresh lemon juice
1 1/2 cups granulated sugar
1 package Sure-Jell pectin

Combine the rose petals, ½ cup water. ¼ cup rose petal water and lemon juice in a blender. Blend until smooth. Slowly add the sugar and blend well. Bring the remaining 1 cup water to a boil in a small saucepan. Stir in the pectin and boil for 1 minute, stirring constantly. Pour the hot mixture into the blender with the other ingredients and blend 1 minute. Store in refrigeration for up to 4 weeks. Serve with Fromage Blanc or Chevre, sweet baguettes and a glass of Rose. Enjoy!

Fig & Olive Tapenade
Created and Copyright Sheana Davis 2007
Yields 2 cups

1 cup dried figs, pitted
½ cup black dry cured olives
1 tablespoon honey
1 teaspoon dried thyme
½ teaspoon fresh ground black pepper
½ cup Sonoma Valley olive oil
¼ cup balsamic vinegar

Place figs and olive in food processor and blend for 30 seconds. Place remaining ingredients in food processor and blend until smooth. Taste and adjust seasoing. You may adjust texture with olive oil if necessary. Enjoy with a glass of Wellington Noir de Noir or Wellington Cabernet. www.wellingtonvineyards.com

Meyer Lemon Olive Tapenade
Created and Copyright Sheana Davis 2007
Yields 2 cups

1 cup green picholine olives, pitted
1 tablespoon fresh garlic, minced
1 teaspoon Meyer lemon zest, chopped fine
½ teaspoon sea salt
½ teaspooon white pepper
1 tablespoon Meyer lemon juice
1 cup Sonoma Valley olive oil

Place olives and garlic in food processor and blend for 30 seconds. Place remaining ingredients in food processor and blend until smooth. Taste and adjust seasoing. Serve with a fresh baguette. Enjoy with a glass of Wellington Roussanne or Wellington Sauvignon Blanc. www.wellingtonvineyards.com

Roasted Red Pepper Tapenade
Created and Copyright Sheana Davis 2007
Yields 2 cups

1 cup roasted red peppers, seeds and skin removed (jarred ok)
1 cup roasted golden peppers, seeds and skin removed (jarred ok)
1 tablespoon fresh garlic, chopped fine
1 teaspoon dried oregano
½ teaspoon fresh ground black pepper
½ teaspoon sea salt
½ cup Sonoma Valley olive oil
¼ cup white balsamic vinegar

Place roasted peppers and garlic in food processor and blend for 30 seconds. Place remaining ingredients in food processor and blend until smooth. Taste and adjust seasoing. Serve with a fresh baguette. Enjoy with a glass of Wellington Syrah or Wellington Zinfandel. www.wellingtonvineyards.com

Crème Fraiche Chocolate Fondue
Created and Copyright Sheana Davis 2007
Yields 2 cups

1 cup crème fraiche
1 cup dark chocolate, chipped or chopped
½ cup raspberry jam
½ cup Wellington Zinfandel

Place all ingredients in a small heavy bottom pan over very low flame. Melt chocolate and gently whisk all ingredients together. Enjoy with chocolate cookies, almond biscotti, dried cherries, dried apricots and a cookie of your choice! Serve with a glass of Wellington Port or Wellington Syrah.
www.wellingtonvineyards.com