Cooking with Celosia

Cooking with Celosia Story, recipe and photos by Christine Dionese As the first frost approaches, you’re no doubt gifting extra tomatoes and peppers to the neighbors, blanching broccoli to pop into the freezer and wondering if you can drink enough green juice to deal with all of the kale varieties you decided to grow. Some Read More…

Beef Tenderloin with Brandied Cherries and Peas

Beef Tenderloin with Brandied Cherries and Peas By Brud Holland Makes 6 Six 4-ounce beef tenderloin steaks 1/2 cup brandied cherry juice* Kosher salt, to taste Freshly ground black pepper, to taste 1 tablespoon butter 2 cloves garlic, sliced thin 1 cup brandied cherries, pitted* 2 tablespoons butter 1 tablespoon fresh thyme 1 cup fresh Read More…

Apricot and Roasted Bell Pepper Bruschetta

Apricot and Roasted Bell Pepper Bruschetta By Amy Maltzan 1 red, orange or yellow bell pepper 3 small apricots, pitted and diced 1 garlic clove, minced 2 tablespoons fresh basil, chopped 1 tablespoon red wine vinegar Salt and freshly ground black pepper to taste 1 baguette, sliced on the diagonal Olive oil Preheat the grill Read More…

The Sparkling Hedonia Cocktail

The Sparkling Hedonia Cocktail By Brud Holland Think of this as the FLX version of a Mimosa: A delicious wine cocktail made with a blend of Fox Run Hedonia, Red Jacket Orchards Fuji apple juice and a splash of Sparkling Blanc de Blanc to bubble it up. Fresh or even frozen fruit can be skewered Read More…

Strawberries and Oatmeal Cream

Strawberries and Oatmeal Cream Recipe and photo by Brud Holland I was looking for a Riesling that paired with the subtle flavor of oatmeal, honey and strawberries, along with the not-so-sweet, creamy texture of this dessert. I found it at Red Tail Ridge in their recently released Block 907 Riesling, an Auslese-style wine crafted from Read More…

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