Almondine & Golden Currant Compote
Created and Copyright by Sheana Davis,
The Epicurean Connection
Yields 2 cups
1 cup golden currants
2 cups SL Cellars Pour La Vie Almondine
½ cup Marcona Almonds, finely chopped
In a heavy bottom pot, simmer golden currants and SL Almondine for 30 minutes or until the Almondine is thick and syrupy. Remove from heat and stir in Marcona Almonds and allow to reset for 2 hours at room temperature. Serve with Fromage Blanc, a sweet baguette and a glass of SL Cellars Almondine. Enjoy!
Raspberry Framboise Compote
Created and Copyright by Sheana Davis,
The Epicurean Connection
Yields 2 cups
1 cup fresh raspberries
1 cup raspberry puree, unsweetened
2 cups SL Cellars Pour La Vie Raspberry Framboise
In a heavy bottom pot, simmer raspberries and SL Cellars Pour La Vie Raspberry Framboise for 45 minutes or until the SL Cellars Pour La Vie Raspberry Framboise is thick and syrupy. Remove from heat and allow to reset for 2 hours at room temperature. Serve with Fromage Blanc, a sweet baguette and a glass of SL Cellars Pour La Vie Raspberry Framboise. Enjoy!
Herbed Dry Cured Black Olives
Created and Copyright by Sheana Davis,
The Epicurean Connection
Yields 2 cups
2 cups Gaeta Dry Cured Black Olives
1 teaspoon fresh thyme, chopped fine
1 teaspoon fresh rosemary, chopped fine
½ cup Parmesan Reggiano, grated fine
½ cup Sonoma Valley Olive Oil
½ teaspoon fresh ground black pepper
In a small mixing bowl, gently mix all ingredients together. Enjoy with a Glass of Mabaroshi Cabernet Sauvignon, a sweet baguette and a wedge of fresh wedge of Parmesan Reggiano. Enjoy!
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