Food and Wine Blog

Submitted by THE WINE SCHOOL OF PHILADELPHIA

The Holiday Wine Wish List

Happy Holidays!
We have something quite special for you today: the ultimate holiday wine list, from all of us at the Wine School!

We spent a good part of last weekend in a diabolically fun session. The end result was this over-the-top list of the wines we absolutely, positively hope you get this holiday.

Don’t worry, even if Santa doesn’t hook you up, you’ll probably will find these in a wine tasting class or two…

Here are two from Dave Snyder,the newest member of the staff (congrats, Dave!).

Billecart-Salmon Brut Rosé Champagne NV

The most highly-coveted non-vintage Rosé on the planet. Chardonnay, Pinot Noir and Pinot Meunier blend to create a delicate and complex harmony of fresh strawberries and raspberries carried by crisp seam of minerality. The finish lasts so long you’ll forget how much you paid for the bottle.

Chateau Lynch-Bages 2002

Lynch-Bages consistently produces Bordeaux that far outshines its fifth-growth status. The 2002 vintage is no exception, delivering Lynch-Bages’ signature profile of black currant, cedar and tobacco. A hint of herbs on the finish. Easy to find and a spectacular value, the 2002 Lynch-Bages is a smart gift for any wine lover.

You may know Dave as the notorious food blogger PhilaFoodie and as graduate student from our Diploma Program.

Brian Freedman, who beat our Fearless Leader in a recent Sommelier Smackdown, came up with these two gems:

Gaja Costa Russi Langhe 2004

A rich, dark nose leads the way to aromas of warm hazelnuts and the perfume of fresh white truffle. The palate is pure silk and the flavors run the gamut from grilled rosemary and thyme to ripe dark berry fruit to mocha. One of the finest Barbarescos I’ve ever tasted.

Gaja Ca’ Marcanda Magari Toscana 2004 I.G.T.

This blend of 50% Merlot, 25% Cabernet Sauvignon, and 25% Cabernet Franc is an elegant, modern-style Super Tuscan with a notably deep plum component that borders on something resembling hoisin sauce. The tannins are pure velvet, and a beam of minerality holds it all together. Thoroughly gorgeous.

Brian just spent a day with Angelo Gaja in the Italy, and he has developed a pretty big wine crush. Brian “the Man with the Perfect Hair” Freedman is the most famous of us all. He writes about food and wine for a myriad of publications along with teaching at the school.

Our elder statesman, Frank Cipparone , came up with another two great Italian wines for the holidays.

So Santa’s coming down my chimney, eh? Hope he’s toting a Colpetrone Sagrantino di Montefalco ‘99, a massive, mouth filling wallop of complexity and texture with layers of dark, earthy flavors held in check by a balancing sense of refinement. I’d settle for a Moscadello di Montalcino, preferably from Il Poggione. Delicate, aromatic, sweet melon and honey flavors with a crispy acidity that prevents it from being cloying.. delicious. Hmmm, I’ve been good…maybe he’ll bring cantuccini to go with it!

Frank is running our Academic programs, and the only member of the staff to remain undefeated in our Sommelier Smackdowns.The man is the unofficial historian of the school, ever since graduating from our Advanced Program many many moons ago.

While his title of Historian may be honorary, his title of Beloved Curmudgeon is official.

The budding wine celebrity Maria Valetta offered us the following picks.

Domaine de la Romanee, Le Montrachet Grand Cru 1996, Burgundy, FR

I love Montrachet! So Santa Baby, a bottle of Domaine de la Romanee Burgundy-for Me! Their Le Montrachet Grand Cru 1996 is the essence of the perfect Chardonnay. Richly textured, with a nose of wildflowers, pears and spice wrapped around a core of stony minerality. So hurry it down the chimney tonight!

Villa Calcinaia Vin Santo 1998, Toscana, IT

I’m also wishing for the Villa Calcinaia Vin Santo 1998, from Toscana, Italy to linger over after Christmas dinner. Because indulging in its mysterious oxidized scent of almond pound cake, sprinkled with fresh orange zest and that maple-like sweetness without the syrupy consistency is holiday heaven!

Maria is the co-host to an upcoming Wine show that is scheduled to air in a few weeks in Philadelphia. Maria teaches for corporate and private events for the Wine School, and is a current student in our Advanced Program.

Beth Case, who (god bless her) has to deal with our Fearless Leader every working day. That alone would drive lesser souls to cheap gin, but Ms. Case manages to keep her eye on the luxury bubbles.

Diebolt-Vallois Blanc de Blancs 2002 is a vintage champagne grown in the coveted grand cru of Cramant. A small grower, Jacques Diebolt along with his wife Nadia Vallois, make exceptional champagnes “the way my grandfather did”. Most of these wines are sold to French restaurants, but a few are exported and well worth seeking out.Being that she is the token musician on staff (she even played at Lilith Fair several years back, which makes her really cool and stuff), she put her other holiday wish to music (check it out on our blog).

Our Fearless Leader Keith Wallace offers the following for his wish list:

Vega Sicilia Unico Reserva Especial

A Solera of the best recent vintages of the Unico Reserva, including the ‘85 and ‘96 vintages. This is the ultimate bottling of a classic Spanish wine. It will will be drinking well into the middle of this century. If Santa brings this to me this Christmas, I hope he also brings me a spacesuit and a jetpack, since I’ll be living in the Jetson-era by the time this is ready to drink.

Château Margaux 1995

In case I don’t live long enough to drink the Vega, then I am asking for the Chateaux Margaux 1995. Is it so wrong to want a perfect Bordeaux? Please, Santa, please?

At this point, Keith is the only instructor who has not attended the Foundation, Intermediate, or Advanced programs at the school. Sure, he developed the programs, but is that really an excuse?

After all, he just got beat by Brian Freedman in the 2007 Finale of the Sommelier Smackdown. Maybe someone should get him a gift certificate to a wine school class this holiday season….

Pete Mitchell is the most senior of all instructors at the school (well, except for Keith).Pete is also the busiest guy on staff, since he runs all our corporate and private events.

He planned on writing a few recommendations, but we only got so far as a cellphone call while Pete was crossing the Ben Franklin bridge.

Pete : “Could I have a receipt? Thanks. You there? Hello? Keith? Yeah, well how about the Rosenblum Petit Sirah? Its going to be poured at local wine stores during the holidays, and there is a coupon.”

Keith: “Cool, and that’s under fifteen bucks. Everyone else is going kinda crazy”

“I figured. Even Dave? Good guy. What is Beth doing?”

Keith Rambles

“Really? Is she nuts? You can’t even buy that anywhere in the states yet”

“I know.”

CRACKLE CRACKLE

“Think I lost you Pete, talk to you later”

Have a great Holiday!

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Submitted by THE WINE SCHOOL OF PHILIADELPHIA

(sung to the tune of White Christmas)

I’m dreaming of a blanc (de blancs) Christmas
All chardonnay, no pinot noir
The Salon is chilling
And artists swilling,
In a 1920s Paris bar

I’m dreaming of a blanc (de blancs) Christmas
Josephine staggers, then a-rights
May my day turn easily to night
And may all of my champagne be white

And the wine, the year, what fills my dreams?

Salon Brut Blanc de Blancs Le Mesnil 1928.

The war to end all wars is over. The collapsed market has yet to lap over onto France’s shores and Salon has become Maxim’s house wine. Paris is overrun with ex-pats, writers, musicians, and artists alike - many living historically hedonistic lives. And I certainly (aye, sadly), was not there.

Created in 1901 by Eugene-Aimé Salon, a visionary obsessed with perfection, Salon was the first blanc de blancs champagne ever created. Monsieur Salon’s idea was to create a masterpiece of balance and elegance. He bought choice land in the Cotes de Blancs (cru Mesnil-Sur-Oger) to cultivate his vines, and made the decision to bottle only vintage years, the first of these shared with friends in 1905.

Officially registered in 1920 – at the urging of said friends - there were only 37 vintages released by Salon in the 20th century. 1928 was one of the great vintages of that century, with champagnes boasting exceptional richness, aromas, complexities, and structures that have rarely been equaled. That is, until 1996.

Another classic harvest, the 1996 has been compared to the mythical 1928 vintage and is said to burst with exuberant and seductive aromas. With eyes closed, rouged lips slightly parted, I dream a pas de deux upon my palate that is nothing short of pure sybaritic pleasure.

Yes. I’m dreaming of a blanc de blancs Christmas. Maxim’s in Paris. Cigarettes. Charcoaled eyes. Slinky Poirret.

Memories not mine. Not yet. But soon.

Salon Brut Blanc de Blancs Le Mesnil 1996.

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Submitted by Barry’s Wine Notes & Memories

My wife & I are at the age where we don’t give each other presents at Christmas..we save the money for a break or to go out for a meal. There are no rules about giving ourselves gifts tho..well..that’s my excuse…

Continuing my search for Spätburgunder from the Ahr…I purchased a case of top-end wines from the 2003 & 2004 vintages…all ‘Grosses Gewächs’(First Growths)..

Looking forward over the next 2 weeks to tasting these (hopefully) gems.

Adeneuer 2004 Ahrweiler Rosenthal
Spätburgunder “Grosses Gewächs” trocken

Deutzerhof 2004 Altenahrer Eck
Spätburgunder “Grosses Gewächs” trocken

Kreuzberg 2004er Neuenahrer Schieferlay
Spätburgunder “Grosses Gewächs” trocken

Meyer Nakäl 2003er Neuenahrer Sonnenberg
Spätburgunder “Grosses Gewächs” trocken

Nelles 2003er Heimersheimer Landskrone
Spätburgunder “Grosses Gewächs” trocken

Stodden 2003er Recher Herrenberg
Spätburgunder JS Auslese *** trocken

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Submitted by Barry’s Wine Notes & Memories

After the Yakka Jack I have been bypassing the other bottles
when I visit the cellar…finally decided to ‘risk’ it..
taking the one with the least alcohol…13.5%

The Islander Estate
Bark Hut Road 2003
Kangaroo Island, South Australia
68% Cabernet Sauvignon, 27% Syrah, 5% Viognier
Dark garnet colour; sweetish aroma of the Shiraz and some cedar from the Cabernet..and it works..some cherry and a little vanilla oak..this all takes you into a similar flavour..the ripe Shiraz gives the feeling of sweet tannins..some alcohol but held back…red fruits…I went back to this which is always a good sign..nicely put together..see..I didn’t moan this time!
Points 16.5

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

Piodilei’ literally translates to ‘Pio for the ladies.’ It is so named because the women of the family found this wine particularly appealing–though there’s nothing here that will keep the men from falling in love with it, too. Because it is, in fact, a supremely–and perhaps dangerously–drinkable wine. The oak here is used more as a seasoning than as a focal point, which should be a relief for everyone who’s burned out on overblown California-style chardonnays (though even those are getting more elegant these days). As a result, there is a superb balance between the wine’s tropical fruit character and its richer, more robust notes of vanilla and cream. The finish is long and elegant with a lovely hint of butter–more Burgundian than you’d perhaps expect from Piemonte. But there it is: An Italian white–and a chardonnay to boot!–worth buying in bulk.

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Submitted by Chef Tom Cooks

As the cold weather rolls in, it’s time to roll out some great soup recipes. Honestly, lentils are not really my favorite. My mother loves lentil soup though so I’m always happy to prepare this recipe for her.

1 1/2 cups lentils
1 bay leaf
2 carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
3 tablespoons olive oil
2 cups chicken, vegetable, or beef stock
1/2 cup red wine
water
salt & pepper, to taste

Cook lentils with bay leaf in 3 cups of water until tender, about 1/2 hour. Set aside. Saute vegetables in olive oil in heavy soup pot, add broth, lentils(with liquid) and wine. Simmer for 20-30 minutes, add water if it starts to become too thick. Season with salt and pepper. Serve

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

Burgens Albarino, 2006, Rias Baixas (SP)

Movia Rebula, 2003, Brda (SLO)

Bodegas Hnos Torrontes “Sagta”, 2006, Salta (ARG)

Dom. des Carteresses Rose, 2006, Tavel (FR)

Quinto do Carmo, 2001, Alentejano (POR)

Takler Kadarka, 2006, Szekszard (HU)

Villa Sandi Raboso, 2001, Piave DOC (IT)

Paul Lehner Zweigelt “Claus”, 2003, Mittelburgenland (AUS)

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Submitted by Barry’s Wine Notes & Memories

Back in the early 90’s I used to go on holiday to the Algarve in Portugal. I took my time driving across France and Spain..stopping off and visiting some wonderful eating places. The car was full of our luggage (my wife flew there)…and also there were a couple of cases of wine. Most of the restaurants on the Algarve had a half-decent Vinho Verde..but no real good red wines. So..with my own wine..I was never dissappointed in all the restaurants we visited. Pay corkage and be happy I say…altho owners thought I was ‘loony’ and never bothered to charge..
It was only to the end of our visits to Portugal in the mid 90’s that I noticed a few wine shops with some excellent red wines. This saved me taking any wines with me…I just bought them there and took them to the restaurants. We are talking about a golfing area here…and many visitors would be happy with a house wine…but I want a good wine no matter what I eat .. or where… etc.

In an English run restaurant…which had an adventurous wine-list for the period..I first drank an Esporão wine..and was instantly impressed….so..I was pleased to get hold of the following bottle…

Esporão Reserva 1999
Herdade do Esporão
Reguenos de Monsaraz
Alentejo, Portugal
Medium deep colour; instant rich nose..some spices and herbs and a touch of oak to rein in the masculine style of Portugal. After 30 minutes in the glass..the components knitted together nicely and gave a flavoursome wine with good fruit..tannins a little robust…but try it with a veal steak (as I did)..and it is perfect.
Points 17+

Can’t remember the turbanned gent
being on the label…maybe he
was the genie in the bottle..

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Jericho, New York – December 13, 2007 – Food and Wine Blog, a blog owned by 1800blogger, announced today a new contest at Food and Wine Blog which will begin on December 17, 2007. Each week, Food and Wine Blog will be giving away a new book which highlights either food or wine. The rules of the contest are simple – leave a comment at Food and Wine Blog and you will be automatically entered to win a prize for the week in which you posted your comments. Every Sunday night, one random comment will be chosen from our blog and that person will win a copy of that week’s book. The first winner will be announced on the night of December 23, 2007. When the winner is announced, instructions will be issued on how to claim the prize. The first book that will be given away is “The Sneaky Chef” by Missy Chase Lapine (Running Press, March 2007). All comments which are posted on the blog beginning at 8:00AM, EST on December 13, 2007 will be included for the first week’s prize.

“The Sneaky Chef” website says that the book is full of proven strategies for ingeniously disguising “superfoods” in kids’ favorite meals.

Ken Maciora, CEO of 1800blogger said, “My wife and I recently bought this book for the benefit of our young children. I never knew that being sneaky would be acceptable but this book has made everything about being a sneaky chef beneficial to our children’s health.”

About Food and Wine Blog

Food and Wine Blog, a 1800blogger-owned blog, is one of the industry’s leading blogs that focuses on the food and wine industry. The blog contains wine reviews and critiques as well as wine industry news. Our food bloggers create some of the most interesting recipes on the Internet.

Food and Wine Blog is owned by 1800blogger.com, Inc. Contributing bloggers are selected by our senior management team based upon creativity, relevance of their post to the content on the blog, and the frequency of their posts. Our readers enjoy our contributing bloggers. Therefore, the willingness and aptitude of our bloggers to create interesting and timely content each week is paramount to their inclusion on all of our blogs.
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Submitted by THE WINE SCHOOL OF PHILADELPHIA

First Flight
1. Rocky Gully 2005 Dry Riesling, Frankland River (AS)

Second Flight
1. Omaka Springs 2006 Sauvignon Blanc, Marlborough (NZ)
2. Montes Alpha 2005 Chardonnay, Casablanca Valley (CH)

Third Flight
1. Castillo de Molina 2005 Pinot Noir, Curico Valley (CH)
2. Altesino 2004 Sangiovese, Tuscany (IT)

Fourth Flight
1. Las Rocas 2005 Garnacha, Catalyud (SP)
2. Graham Beck 2001 Syrah “The Ridge,” Robertson (SA)

Fifth Flight
1. Chateau Haut Nadeau 2005 Bordeaux Superieur (FR)
2. Wolf Blass 2002 Cabernet Sauvignon “Gold Label,” Coonawarra (AS)

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Submitted by Barry’s Wine Notes & Memories

After finding the excellent wines of Adeneuer I have been investigating other vineyards from the Ahr. I read about Maibachfarm and ordered a 6-er mixed case. I was quite excited when I received them..and decided to work my way through them over a period of days.The vineyard was founded in 1998 by the Gatzmaga family.
Maibachfarm, Bad-Neuenahr-Ahrweiler

Ahr, Germany
The wines are all Spätburgunder trockens and
all spend time in Barrique

The first one was
Bachemer Karlskoff 2006
and the next day
Dernauer Hardtberg 2006

I could not separate them tasting-note wise…both closed, very rustical in style…with tannins masking any attractiveness that may or may not appear in the future.Both in a cocoon stage.. there are moments when you think you find something..plummy fruit..strawberries…

Points 15 for both

After the disappointment of the 2006’s I decided to open a 2005 next..
Neuenahrer Sonnenberg 2005

This was much better…pale colour..soft gentle oaky nose..strange..but this reminded me of a Bordeaux…St.Emilion…nice easy mouthful.. a completely different style. Whereas the previous two were like heavy footed bouncers..this was the slim go-go girl
Points 16.5

and finally
Ahrweiler Usulinengarten 2005
Again..very rustical in style..quite decent fruit..but not enticing..I need more from my Spätburgunder
Points 15.5

There is no doubting these wines have their own style..it’s just not mine…
They may develope late..I can only guess.

They all won Gold Medals at tastings..but it’s down to styles and tastes
The other 2 bottles I will hold on to..maybe get a surprise…

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Submitted by Chef Tom Cooks

I love a good breakfast! This weekend I was entertaining guests and I surprised them with this delightful blueberry stuffed french toast. Blueberries happened to be on sale this week at my local grocery store. You could easily substitute your favorite berry into this recipe. Everyone loved it, and I hope you do too!

Non-stick cooking spray
6 eggs
1 teaspoon grated orange peel
2/3 cup orange juice
3 tablespoons sugar, divided
1 Pinch salt, optional
1 cup fresh or frozen blueberries (thawed and drained, if frozen)
8 slices Italian bread, 1-1/4 inches thick
1/3 cup sliced almonds
Blueberry Orange Sauce, see recipe

Preheat oven to 400ºF. Spray a large baking sheet with non-stick cooking spray.

In a medium bowl beat eggs, then add the peel, juice, 2 tablespoons of the sugar and the salt until well blended.

Pour into a 13 × 9 × 2-inch baking pan; set aside.

In a small bowl combine blueberries and the remaining 1 tablespoon sugar; set aside.

With the tip of a sharp knife, cut a 1-1/2-inch wide pocket in the side of each bread slice. Fill pockets with reserved blueberry mixture, dividing evenly.

Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side.

Arrange bread on prepared baking sheet; sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes.
Serve with Blueberry Orange Sauce.

Serves 4 to 6 portions

Blueberry Orange Sauce

3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt, optional
1/4 cup orange juice
1 cup fresh or frozen blueberries
1 cup orange sections (about 2 oranges)

In a cup combine the sugar, cornstarch and salt; set aside. In a small saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries and orange sections. Return to a boil; cook until liquid is released from fruit, about 2 minutes. Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes.

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Submitted by Barry’s Wine Notes & Memories

Back in the ‘Good Old Days’..(late 70’s) you could buy Rioja from the mid 60’s for little money..and they just gushed with oak and vanilla..happy days..in the youth of my wine-drinking. Into the 80’s and many growers tried to ’stretch’ their wines to accommodate public demand. It was 15 years before Rioja convinced me that they were making wines to be trusted.
Nowadays there are some Bodegas still using the traditional method..but many produce a more modern style. This vineyard seems to have found the ‘happy medium’
The vineyard only releases in great years…
some of the vines being 60 years old.
100% Tempranillo..spend 16 months in new
French (Allier) oak barrels.

Esculle de Solabal 2004
Bodegas Solabal
Rioja, Spain
Ruby red with a dark core; very good nose of blackberries and forest fruits..reserved oak…some honey; concentrated flavour, although 14.5% alcohol..this is so well balanced and no heavyweight in the mouth..oak again integrated in firm soft tannins..a little masculine at the moment…some cassis and eucalyptus..good long finish…still youthful but can be drunk…methinks this will develope..and maybe be worth a point more in 5-10 years.

Points 17.5+

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

With truffles, roses, and perhaps violets on the nose, this wine has a sense of perfumed levity that’s just irresistible. There’s a freshness here, though the fruit is far from the focus as the wine is rich with notes of cinnamon, cocoa, and Southeast Asian spices, especially on the finish. The tannins, while well-integrated, have some serious grip, and I expect this wine will continue to improve for a decade or more. And like all the best 2004 Barbarescos I’ve tasted, the restrained elegance of the vintage shines through beautifully here.

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Submitted by Chef Tom Cooks

I prepared this simple dish last night. My family loved it… I always dip my pasta in the juices from my chicken francese, so why not make a similar sauce for pasta ?

Ingredients:

2 ⁄3 cup olive oil
2 ⁄3 cup freshly grated Parmesan cheese
1⁄2 cup fresh lemon juice (from about 2 lemons)
3⁄4 teaspoon salt, plus more to taste
1⁄2 teaspoon freshly ground black pepper, plus more to taste
1 pound spaghetti
1⁄3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)

In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3 ⁄4 teaspoon of salt, and 1⁄2 teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.) Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still fi rm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1⁄4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

That’s what Christmas means to me.

As does bacon. And cookies. Bacon. Bacon.

But in the spirit of the holidays, I have decided to let this season be a little bit about you too. Thus, I am giving each and every one of you a very very special gift: Lard Cookies (aka Swedish Ginger Cookies). Well, a recipe for lard cookies. You can cook them yourselves.

The magic of these cookies lies in the fact that one uses cooled bacon grease in place of butter. Those smokey, porkie flavors - along with the savory-sweet spiciness of ginger, cloves, cinnamon, and molasses - is a combination that is loved by vegans (I forget to tell them and by then they’re three to four cookies in) and meat-eaters alike. This little gem of a cookie will not fail you this holiday season. So roll up your sleeves, toss aside that butter, and get to frying! With two pounds of bacon left over to snack on, well, you can just thank me later.

(Adapted from Nelle Branson in the “Trinity Episcopal Church Recipe Book,” 1982 Edition.)

3/4 cup bacon fat, cooled from 1.5-2 pounds Oscar Mayer bacon.

1 cup sugar, plus 1/4 cup for dusting cookies

4 tablespoons dark molasses

1 large egg

2 cups all-purpose flour

1.5 teaspoons kosher salt

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1. In food processor fitted with metal blade, combine all ingredients. Spin until dough forms.

2. Chill the dough in refirgerator for a few hours.

3. Preheat oven 350 degrees. Line two cookie sheets with parchment paper.

4. Drop the dough in 1-tablespoon lumps, form into balls, roll in sugar, space 2 inches apart and press flat with fingers. Bake in oven 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, transfer to baking rack to finish cooling.

MMmmmmmmm. Pair with a mulled wine made with a meaty syrah or zinfandel. Or simply enjoy these delightful little bits of heaven with a nice old-fashioned glass of cold milk.

Lastly, the Happiest of holidays and May god bless us one and all!

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Submitted by The Cheap Gourmet

Perfectly seasoned, this mock Guacamole Dip made from frozen peas tastes just as good as the “real” thing, but without the fat or the guilt! Serve with a basket of homemade low-fat Tortilla Chips and your guests will be raving about your spectacular snack for weeks to come.

Consider creating individual recipe cards for low-fat mock Guacamole Dip and Tortilla Chips and provide a copy to each of your guests. Insert inside their holiday card or leave a stack on the table. Chances are the recipe cards will disappear as quickly as this guilt-free healthy holiday snack!

Low-fat Mock Guacamole Dip
Yields: 1-3/4 cups
Serves: 14
Prep Time: 15 minutes
Chill Time: 2 hours

Ingredients:
2 cups frozen tender-sweet Peas
1/4 cup sweet onion, finely chopped
2 cloves Garlic, minced
2 Tablespoons fat-free Sour Cream
1 Tablespoon fresh Lime juice (or use bottled, if desired)
1/2 teaspoon Tabasco Garlic Pepper Hot Sauce
1/2 teaspoon Sea Salt
1 Plum Tomato, seeded and chopped
1 Tablespoon fresh Cilantro, finely chopped

Directions:

Homemade Low-fat Tortilla Chips
Yield: 80 chips
Prep Time: 5 minutes
Bake Time: 6-8 minutes

Ingredients:
10 8-inch fat-free flour Tortillas

Directions:

Transfer pea guacamole into serving bowl and place in center of serving tray. Arrange chips on serving tray and let the party begin!

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Submitted by The Cheap Gourmet

It’s that time of year where holiday desserts are offered at office parties, home parties, school parties and family gatherings. The next few weeks, The Cheap Gourmet will focus on providing a variety of recipes that you can serve or take to holiday gatherings. No worries, I’ll also be including low-fat, low-calorie desserts along with appetizers and a variety of healthy party foods!

Today, I’d like to share one of my favorite holiday dessert recipes with you - the Banana Split Brownie Pizza. This recipe is super easy to make and perfect for any party. You can take it to the office, serve it at parties or give it as a gift. It tastes so yummy that you might want to make an extra just for YOU!

This recipe requires the use of Parchment paper and a baking stone. If you don’t have a baking stone, you can use a regular pizza pan. However, do not attempt to make this without the use of parchment paper or you’ll end up with a big mess in your oven. You can purchase parchment paper in most grocery stores at a cost of around $3.50. Once you use parchment paper in your baking endeavors, you’ll wonder how you ever got along without it! It makes things slide right off and eliminates sticking so you’ll always have perfect desserts!

Banana Split Brownie Pizza
Serves: 16
Prep Time: 15 minutes
Bake Time: 15-20 minutes

Ingredients:

1 (21-ounce) package Brownie Mix
1/2 cup Applesauce
1/2 cup Water
1 Egg
1 (8-ounce) package Cream Cheese, softened (use Light Cream Cheese, if desired)
1/2 cup Confectioner’s Sugar
2 medium Bananas, sliced 1/2-inch thick and tossed in lemon juice to prevent browning
1 cup fresh Strawberries, sliced
1 (8-ounce) can crushed Pineapples, drained
2 Tablespoons Walnuts, chopped
4 Tablespoons semi-sweet Chocolate Chips

Directions:

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine brownie mix, applesauce, water and egg. Mix by hand as per package directions.
Place a sheet of parchment paper on top of a 15-inch Baking Stone or pizza pan.
Pour brownie mixture on top of paper and spread into a 14-inch circle.
Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and allow to cool completely.
In a small bowl, combine softened cream cheese and powdered sugar. Mix by hand or using an electric mixer until smooth.
Using an icing spreader or butter knife, spread cream cheese mixture over top of brownie crust.
Slice bananas and dip in small amount of lemon juice to prevent browning. Drain excess lemon juice and place banana slices on top of cream cheese mixture.
Slice strawberries length-wise and place on top of of brownie pizza.
Add crushed pineapple to pizza.
Sprinkle walnuts and chocolate chips on top of fruit.
Chill for at least one hour; longer if possible.
Cut into 16 wedges and serve.

For those watching their calorie intake one slice of Banana Split Brownie Pizza contains approximately 250 calories and 7 grams of fat.

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Submitted by Chef Tom Cooks

I hope you all have been enjoying the new Cooking Video section on my site. Fee free to browse or add more cooking videos. Here is a recent video addition that demonstrates how to prepare a Thai style Basil Chicken Fried Rice.

View the video here

In this episode Dim and Cathy Geefay cook Thai basil chicken fried rice . Thai recipes, Thai ingredients, Thai cooking instructions included… Click Here for more Thai cooking video recipes.

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

First Flight
1. E. Guigal 2001 Hermitage Blanc, Northern Rhone (FR)
2. Domaine Fontaine-Gagnard 2004 Chassagne-Montrachet 1er Cru “La Grande Montagne,” Burgundy (FR)

Second Flight
1. Quartz Reef 2003 Pinot Noir, Central Otago (NZ)
2. Belles Soeurs 2003 Pinot Noir, Willamette Vallery (OR)

Third Flight
1. M. Chapoutier 1999 Chateauneuf-du-Pape, Southern Rhone (FR)
2. Cuvee des Coteaux 1998 Cornas, Northern Rhone (FR)

Fourth Flight
1. La Spinetta 2000 “Pin” Monferrato Rosso, Piemonte (IT)
2. Palmina 2002 Nebbiolo, Santa Maria (CA)

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