The first wine is Ludovicus D.O. Terra Alta 2010 Celler Piῆol (40% Garnacha, 20% Syrah, 15% Cariῆeῆa, 15% Tempranillo and 10% Merlot). Terra Alta is a mountainous region in the western part of the Tarragona province that has been producing wine since ancient times. Due to the area’s isolation, only in recent years have those wines begun to reach a broader audience.

The Ludovicus found its way down the mountains and across the ocean so we could meet, and I must say I enjoyed our first date. The first impression was fresh and full of dark fruit. The wine glided over my palate and then surprised me with anise and the tart taste of the skin of berries. The tannins were present and masculine, but also supple and fleshy. The wine’s lingering kiss left notes of chervil, clove, and nutmeg. I would describe chervil as earthy but also bright and reminiscent of black licorice. I happened to be enjoying some dark chocolate at the same time, which really softened the wine and created hints of coffee and vanilla. Ay de mi! Am I easily wooed, or do Spanish wines just have this effect on me?

In answer to that question, we have the second suitor of the evening: Barco de Piedra Ribera del Duero 2009 Tempranillo. Just as I was savoring the final moments of my time with Ludovicus, the beautiful violet hue of the Barco de Piedra caught my eye, and I couldn’t help myself. I moved a little closer and leaned into the edge of the glass and right away sweet floral notes tickled my nose and whispered of smoked paprika and spicy red fruit. I didn’t even pretend to be shy. I breathed in deep and took a sip, tasting all that the nose had promised. Then each subsequent mouth-full offered a new surprise. The earthiness was just right and each time we danced, the 100% Tempranillo kept softening and coming together like a good sauce.

Appropriately enough I paired this wine with spicy sausage and peppers in a homemade marinara…wow! The pairing brought the fruit forward, highlighted the vanilla and punctuated the lush finish. I truly enjoyed this wine and look forward to not only a second date, but perhaps a lasting relationship. Yes, I know I sound caught-up in the rush of new love, and with two wines making me swoon in one evening, I sound down right mischievous. Well, cheers to that! Better yet, in the spirit of my continuing love affair…Salud!

Before I share a glass of this delicious wine with you, let me tell you a little about where it comes from. Asti is a province in the Piedmont region of Italy, known for wine, cheese, and of course, truffles. Barbera is one of the most planted grapes in Italy and is believed to have orginated in the wine friendly hills of Piedmont where it thrives today. Barbera is known for low tannins, so it lends itself to drinking young, and like most Italian wines, is meant to be paired with food and friends.

Vietti Barbera D’Asti drinks very well right away, without needing time to open up, which is a good thing as I was not inclined to wait when my friend arrived and opened the bottle. The nose was raspberry, fresh brewed black tea, licorice and subtle earth. I could sit and smell this wine for several minutes and not tire of my discoveries. The initial flavors echoed these same aromas, but also hinted at deeper tones of blackberry and truffles. The finish was smooth and lingering. Paired with friendship and stimulating conversation, I don’t think this wine could have been more generous in its appeal. Thank you Adam!

One piece of advice: This wine begs for some rich food to play with…I would suggest Truffle Tremor cheese from Cypress Grove in California. If you have never heard of this cheese, do yourself a big favor and get some right away. In fact, sample all of Cypress Grove’s cheeses if you get the opportunity. Make sure you have a couple of your favorite red wines on hand, and more importantly, invite a good friend over to share it all with you. Remember, even above good food, the true perfect thing to pair with good wine is always good company. Cheers!

Case in point would be Two Hands 2006 Cane Cut Semillon entitled For Love or Money. This Barossa Valley, Australia late harvest wine gets your attention right away with its cheeky label, but it is the wine itself that really woos you. The golden color catches your eye as aromas of honeysuckle and tropical fruit tickle your nose. I love the smell of honeysuckle. It is one of those smells that transports me to my childhood, living in North Carolina, where you could find it everywhere. My entire schoolyard, when I was in elementary school, was surrounded by a wall of honeysuckle. I remember spending hours pulling out the delicate center of the flowers and tasting the sweet single drop of juice. Those were simple carefree times.

So of course For Love or Money had me at the first sniff. Then I took a sip. Concentrated flavors of ripe peach, honey, apricot, orange zest and spice left my mouth watering. The wine was lush and sensual with just the right sweetness. This is a wine that you will not share. Lucky for me, I was alone, so I took my time enjoying this delicious nectar, pairing it with an array of artisan cheeses. I delighted in the lingering finish and waited for each sip to fade before I took another. The smell of honeysuckle kept me strolling down memory lane, having sweet dreams of simpler times. Cheers!

Click here for more information on Two Hands Wines, and explore their other outstanding wines.

Today I am cooking one of my favorite meals: smoked chicken, black beans and rice. Simple and wonderful. You can prepare the ingredients in no time, and then while everything slowly cooks, you can spend your day doing whatever tickles your fancy. What I am doing today is testing out my new rollerskates (yes skates – not rollerblades). It has been many years since I was on skates, so I figure by the time dinner is done, I will have conquered getting around the block. I hope. Don’t worry. I bought knee pads too.

First thing is first. The black beans are cooking in a crockpot, so those have to get going early. I soaked the beans overnight, which you should always do with raw beans. Rinse them first. Then make sure you use a large bowl and fill with water. The water should be much higher than the beans. When you check the beans in the morning, they will have just about tripled in size. Do not dump out the water. Pour the entire contents into the crockpot and turn on high. You could also do this on low heat on the stove top, but make sure you check and stir frequently. You are going to add a few simple ingredients to your beans:

1/2 of a large onion chopped (save the other half to dice and serve on top of the beans)

2 poblano peppers chopped

3 large jalapeños diced (remove the seeds first if you don’t want too much heat)

3 medium carrots diced

salt and pepper to taste (don’t over salt – you can always add more later, but you can’t take extra out)

The beans are ready to go. They will cook on high for 4 hours. Then turn down to low and continue to cook for 2 more hours. You really want to let the flavors come together.

That’s it. Your chicken is ready for the smoker. A young chicken should take about 4 hours. Add more wood for a more smoky flavor. I am lucky to have some plum wood from a tree we cut down, which adds a little sweet smokiness, but choose the wood you prefer. Cherry wood, apple wood, mesquite, and many other options are available. Soak the wood first so it doesn’t burn up too fast. I add a big pile right when I put the chicken on to infuse as much flavor as possible before the skin seals in the juices. Now all there is to do is wait.

That's what I'm talking about.

When dinner is a half hour away, cook up some rice and chop up the rest of your onion. Pull your chicken off the smoker and let it rest for a few minutes. You can break it down into legs, wings, breasts, etc., or you can pull it apart and debone it completely. I prefer the latter. Now serve it up and ring the dinner bell. It’s time to chow! The perfect finishing touch could be a nice glass of Pinot Noir, which goes great with smoked meat and spice. Contrary to popular belief though, I don’t just drink wine. Today a nice cold beer is calling my name. In this case, the voice is that of an Abita Turbodog dark brown ale, brewed with rich chocolate malt and dry hops. Does it get any better than this? Cheers!

We started the tasting with Trefethen 2009 Riesling, a dry and fragrant wine with green apple, peaches, citrus, tropical fruit and a touch of minerality and floral elegance. I tend to favor red wines, but I must say that Trefethen wins me over with both their Riesling and their Chardonnay. The Riesling was a great way to get my palate juicy and alive, ready to accept whatever would come next. That something was a Seared Sea Scallop with Roasted Tomato, Classic Béarnaise, Fingerling Potato Crisp and Fresh Chives. Although other pairings followed that were wonderful, the scallop paired with the Riesling really was divine and easily my favorite of the night. I was surprised to discover, as I snagged my fourth scallop from the passing tray, that the Chef only had tasting notes provided by the winery with which to create his pairings. All I can say is wow!

The scallops also found their way around the room as we tasted the Trefethen 2008 Estate Chardonnay, the 35^th vintage of Chardonnay for Trefethen. The vineyard is located in the Oak Knoll District of Napa, providing loamy soil and a marine influence that yields a rich, balanced wine that exhibits subtle spice and baked yumminess. I am hard to please with Chardonnay. Many are just too big and too rich or they go the other way and are stripped down, light and too subtle. Trefethen really nails Chardonnay for my palate. I feel not so much like I am drinking a Burgundy, but more like I am tasting the mellow memory of a Burgundy, with just enough richness and spice to delight, without overpowering. And once again, the scallop was a perfect match – like George to Gracie, Fred to Ginger, or the cat’s meow to the bee’s knees! Yes, I am getting carried away.

Now it was time for the reds. The Trefethen 2007 Estate Merlot always surprises me. Hailey said it best I think – “This Merlot isn’t trying to be a Cabernet. It is just the natural expression of the varietal.” This expression included dark cherry, fresh herbs, a little earthiness, plum and unexpectedly smooth tannins. Each flavor was strong but restrained, allowing all the nuance to be appreciated. Then Chef Dan brought out the Chickpea, Eggplant and Bell Pepper Tartlet with Goat Cheese Fondue. Just saying the name makes my mouth water. The flavors were bright, earthy and backed by a great acidity that played nicely with the Merlot. The Goat Cheese provided the necessary richness and the Merlot responded with its own acidity, a quality prevalent in Trefethen wines that makes them ideal for pairing with food.

We moved on, wasting no time in getting to the Cabernets. We tasted both the 2007 Estate Cabernet, as well as the 2005 HaLo Cabernet, named after Hailey and her brother Loren. The Estate Cabernet always delivers. I have enjoyed this wine on many occasions in the past, and I never fail to enjoy the robust dark berry and spice that headline the complex array of aromas and flavors. Chef Dan paired this wine with a Prosciutto and Sage Crusted Pork Tenderloin Crostini with Shaved Reggiano and Roasted Garlic Butter. Do I even need to explain why this was amazing?! I unabashedly enjoyed several tastes. Then we transitioned seamlessly into the HaLo, which was my favorite wine of the evening, in regards to standing on its own. 

HaLo’s deep hue and intoxicating aroma of ripe dark fruit open up into a complex, rich, bold and elegant wine. The lingering finish made me want to wait a little longer between sips, so I could savor the velvety fruit fading slowly from my tongue. This is one of those wines that remind me why I believe in spreading the gospel of great winemaking. Then to top it off, Chef Dan sends out Peppered Filet on an Herb Chip with a Mushroom Duxelle and Horseradish Crème Fraiche. Man it is good to be alive isn’t it? – If for no other reason than to experience a single bite of food paired with the perfect wine. Each was delicious on its own, but the two together were magic. The horseradish could have been too much if the hand that wielded it had been just a touch heavier, but fortunately for us, the balance was just right.

At this point I was wondering how dessert could possibly provide the ultimate punctuation at the end of such a fabulous pairing. Of course I was not disappointed. The Trefethen 2007 Estate Late Harvest Riesling found its way into my glass. This was not my first encounter with this wine, which won me over last year at a Trefethen wine dinner. I just don’t do dessert wines for the most part. I gravitate towards Port, usually a nice tawny. I do love sweets, as anyone close to me knows, but with a wine, it has to be balanced with other things, like spice and acidity. Trefethen not only delivers this balance, but in such a beautiful, golden, fruity, baking spice, mouth-watering way. Paired with Chef Dan’s Caramelized D’Anjou Pear Tartlet with Vanilla Bean Whipped Cream, how could one go wrong?

What a pleasure to be a part of such a great evening. Hailey shared many stories of the wines and the winery with us, creating an even stronger connection to the wines and the stories that they told our palates. Chef Dan did a truly exceptional job of pairing the wines with his food, and I could not say thank you enough. And the wine and food were only part of the experience. I spent the evening catching up with old friends and getting to know new ones. Thank you to Chris and Don, who opened up their home for this event, and thank you of course to Hailey and Trefethen Family Vineyards for creating such beautiful wines. Thank you also to Aleyda, who gave me one of her outstanding hand rolled cigar. Cigars are an occasional indulgence of mine, and this one was robust and rich, just like I enjoy them. I took my time with it later, as I sipped on a glass of Port and savored the memory of a wonderful night. Cheers!

Chris, Hailey, Don, Kazia & Chef Dan

www.Trefethen.com

www.pandccatering.com

www.thespiritofcuba.net (Cigars)

I never get tired of discovering new wines. Anticipation of the journey an unopened bottle might take me on is always hopeful, and if I am lucky on a particular day, the destination is divine. Case in point: K1 Tzimmukin Adelaide Hills 2006 by Geoff Hardy. I knew this Shiraz/Cabernet would be assertive and layered with aromas and flavors, but I wasn’t totally sure what to expect. Tzimmukin is created using an ancient technique of air dried grapes which are slightly raisined, so I had a hunch the juice was going to be right up my alley.

The moment I put my nose into the glass the air was swimming with dark fruits, meat, coffee, anise and a touch of earth. I was also picking up a bit of white pepper and eucalyptus. I kept taking deep breaths as the minutes ticked by. This is a good sign for me. My nose was intrigued. The first sip was silk, and glided across my tongue leaving a lush trail of blackberries and coffee. The cool lingering finish was bitter dark chocolate and firm but supple tannins. Can you tell I fell for this wine right away? I was hopeless. I didn’t even pretend to play hard to get. One sip and I was done for.

Throughout dinner the Tzimmukin softened up beautifully and the wonderful rich mouth-feel had me savoring it as slowly as I could. The Guinness and port wine glazed ribs, stuffed artichokes and collard greens I had made were incredibly rich and full of flavor. The Tzimmukin cut through the fat, played on the spice and brought a much needed robust profile that complemented everything. As I am typing right now, the last several sips are sitting in a wine glass just to my left. I pause here and there to slowly breathe in and then sip this lovely wine, noticing the dark chocolate mellowing and the dried fruit coming forward. Oh how I love the evolution a single bottle can deliver in such a short time.

What more can I say? Somehow the Tzimmukin and I were on a fated collision path ending with the perfect meal and the perfect mood. Perhaps the fact that I was slow cooking ribs and artichokes inspired me to pick something that I knew would be bold and nuanced, or maybe it was the luck after all. Either way I am delighted to share, and hope you can find this wine somewhere near you. Nothing left to do but raise my glass to Geoff Hardy. Cheers!

www.k1.com.au

Twitter @K1bytheHardys

Ever since I moved to Las Vegas I have had friends and neighbors telling me about the restaurants and local spots they love to frequent. Usually the same restaurant names come up again and again. I tell myself that I need to make time to check them out but too often a few places slip through the cracks. One of these great local places I have heard come up in many a conversation is a family owned and operated restaurant called Off the Strip, located exactly where its name implies, specifically west of I-15 on the corner of Southern Highlands and Cactus.

Off the Strip is in a shopping center, nestled between a sushi restaurant and a Hawaiian BBQ joint, where many folks might not expect to find such a hidden gem. The space is intimate, seating maybe 50-60 people, including the small bar. Although they bring you a menu when you sit down, their full menu is actually written on oversized chalkboards hanging over their kitchen, which is completely open to the diners. Their staff looks sharp in Chef’s coats, but the atmosphere is clearly casual and friendly. Their kitchen staff actually does it all. They greet, seat, pour drinks, prepare the food and serve the food, and they do it all with a smile and attention to detail.

With the exception of a few menu items, the offerings at Off the Strip are straight-up Italian. If you know me or read my blog at all, you know my mother is Italian and I have a love for Italian food running through my veins. The menu actually made me feel right at home, featuring eggplant parmesan, artichokes, stuffed mussels, scampi, grilled asparagus, and spaghetti with a “softball meatball”. (Something about that phrase makes me grin from ear to ear.) It would be impossible to tell you about everything we ate since we tried a lot of different things, but I will highlight a couple of my favorites.

An appetizer that will be a definite staple of every future visit is the Rolled New York. Choice Black Angus New York Strip is sliced really thin and wrapped around grilled asparagus, provolone, basil and sun-dried tomatoes. The final touch is a Marsala sauce we were fighting over as we scraped the plate clean. This description says it all right? The meat was tender and flavorful. The grilled asparagus added a wonderful layer of flavor with the light char. The Marsala sauce should be bottled and sold to the world!

Another highlight of our Off the Strip meal was Chef Al’s Favorite Rigatoni. This combination of cherry peppers, squash, garlic, onions, basil and parmesan cheese over rigatoni is topped with crispy little strips of fried zucchini. I love cherry peppers. My father always spread them on sandwiches, but I never thought of adding them to a pasta dish. They created the perfect zing of bright flavor to balance out the heavy pasta, and then the crispy zucchini provided just the right texture to bring it all together. I was so full by the time this dish came to the table, but I just couldn’t help eating a few bites (well maybe several bites).

Throughout this amazing meal we enjoyed a few bottles of Fat Cat Pinot Noir, which paired with everything. I love the versatility of Pinot Noir and its ability to adapt to so many flavors and ingredients. My mother would have served Chianti or maybe something a little bigger, but I must say the Fat Cat was perfect. The ripe cherry was subtle enough to not compete with other flavors, but bright enough to stand up to stronger flavors. The hint of spice on the end was a great compliment to the garlic, cherry peppers, meats and other spices and herbs we encountered. The best part is we paid less than $10 a glass. You don’t have to spend a lot to drink a good Pinot.

I wish I could tell you about every dish we sampled but you are just going to have to visit Off the Strip and see for yourself. Do yourself a favor and start with the tender, perfectly cooked Calamari. If you live in Las Vegas, you will be joining a long list of local fans whose word-of-mouth has been the sole marketing behind the success of this wonderful cozy Italian kitchen. If you are visiting Las Vegas, get off the strip and visit Off the Strip. You will not be disappointed. When you are there, say hello to Owner Tommy Goldsbury, who will undoubtedly be moving from table to table, spending time getting to know his guests and welcoming them to his family. This passion and genuine hospitality are certainly an indication of why Off the Strip has become a local favorite. So to Tommy and his incredible staff…Cheers!

Visit Off the Strip online at www.offthestriplvn.com.

I love a nice thick bone-in ribeye, so when I saw these two luscious, marbled beauties sitting in the meat case, I knew that we were meant to be. I shamelessly caressed them as I laid them gently in the cart, wondering if anyone noticed the dreamy look in my eye. I practically raced through the store to gather other supplies so I could get home and be alone in the kitchen with my beef. I only marinate steaks when they need a little tenderizing or they are very lean and need a little more flavor. Needless to say, marinade was not necessary on this occasion, so a simple crust of sea salt and black pepper did the trick. Some of you may know that I do love to use my grill/smoker, but the cast iron skillet was calling my name. I heat the pan to about 300 degrees and let the steaks take their time getting to a medium temperature so the fat and the bone can work their magic on the final flavor. The pan should be hot enough to give a nice sear to each side and seal in the juices, without cooking the steaks too quickly.

In the meantime, I had a pan full of mushrooms cooking down and building some nice flavors. I used a mix of baby bellas and button mushrooms coated in butter, sea salt, black pepper and tarragon. I let the mushrooms get a nice brown color as they slowly simmered and absorbed all that butter and seasoning. A few minutes before serving I deglazed the pan with some red wine and put a lid on until the steaks were perfect. Tell me these mushrooms don’t look completely delicious!

When the ribeyes were riding the fence between rare and medium rare I pulled them and let them rest for a few minutes. They were a perfect medium by the time they hit the plate. Add the mushrooms, some steamed asparagus and wild rice and voila!…everything a woman needs for a great meal.

Now let’s take a moment to introduce the love interest if you will. I had actually been thinking about this bottle of wine for days, as if it was beckoning to me from it’s cozy little spot in the wine cooler. I am speaking of La Jota 2001 Howell Mountain Cabernet Anniversary Release. More recent vintages of the La Jota Anniversary Release now go by ”Heritage Release”, but as before, the wine is always the best of the harvest and truly a fine expression of Howell Mountain Terroir (one of my favorites.)

You can tell I am a big fan of La Jota Vineyard Co. and I knew that this bottle would be perfect with dinner, but I really had no idea just how good. One of my major criteria for falling in love with a wine is simple. The first taste should already be outstanding and should harness great potential for things to come. Then the wine should evolve with time and food and each evolution should be equally exciting. This La Jota Cabernet delivered all of that and more.

The first impression on the nose was tar, dark ripe fruit and white pepper. I spent several minutes just inhaling the deep and dark aromas. The first taste was an explosion of raspberry, dark chocolate and espresso. The rich mouth feel seemed to really take shape once paired with the meaty fatty ribeye. The combination of the two in my mouth was so synergistic that it was hard to tell where one ended and the other began. The mushrooms were a nice surprise. The La Jota really brought the characteristics of the mushrooms to the forefront, showcasing the inherent earthiness and the bright hints of tarragon. I found myself slowly savoring each bite and sip as if it were my last. Towards the end, the lingering finish of the wine became subtle minerality and a bright herbal note that almost mimicked the tarragon. My mouth is watering now as it remembers this recent encounter. I truly did not want the meal or the wine to end. My only consolation is the bottle of La Jota Cab Franc sitting in my wine cooler waiting for its chance to shine. Don’t worry darling. Your time will come. Until then…Cheers!

I haven’t gone home to my Mom’s for Christmas in three years. Usually I am working through the holidays or spending time with other family, all of whom are scattered throughout the country. Everything that is Christmas to me is because of the traditions that my mother created. This year I was finally heading home for Christmas, but with both of my dogs being old and sick, I knew I needed to be here instead, so I just canceled my flight. Sigh. So I will have to rely on memory and imagination to inspire me this holiday season. I can already see myself walking through the front door of my mother’s house and into the sights and smells of Christmas that I know so well…

I can picture the beautiful tree covered in ornaments that each tell a story of their own. Ornaments that were crafted on a kindergarten desk hang next to iridescent crystal orbs. Funny little frames with pictures of pets we have loved and lost over the years adorn the same branches as ornaments that my mother collected from all over the world. Our Christmas tree is the holidays all by itself, capturing a multitude of memories and freezing them in time. One year, my mother tried to send me a box full of all the ornaments that were mine so I could decorate my own tree. I went home to my mother’s that year for Christmas and brought the box with me. The ornaments belong on my mother’s tree, which is the only tree that matters to me.

Not too far from the tree, hanging on the mantle of the fireplace, are the stockings that my mother made when we were kids. My brother’s stocking is made from the jeans he was wearing when his team won the tee-ball championship a million years ago. Each stocking tells a story, and Santa still fills them up no matter how old we get. He always leaves me a bag of Werther’s Originals which it takes me all year to eat. Santa still leaves presents under the tree too, and Mom finally stopped trying to fool us with different wrapping paper.

In the midst of the Christmas tree, the stockings, the German Christmas pyramid, the little town of Bethlehem with the glowing star, and the sounds of Andy Williams, The Carpenters and Bing Crosby singing Christmas songs, there is the unmistakable smell of Christmas emanating from the kitchen. If you take a deep breath, you can smell Christmas Cream Cheese Cookies, Sour Cream Cookies, Hershey Kiss Cookies and Pumpkin Torte. Every year when we were kids my mom would give friends and family a package full of goodies, and if they were old enough, a bottle of her homemade Kahlua. I often find that most of my holiday memories are in the kitchen. As we got older, the only thing that changed was beverage choices…from milk or eggnog? to wine or a cocktail?

The main event for my family is actually Christmas Eve. By the time we get to Christmas day, we are eating leftovers, munching on cookies and snuggling up in our pajamas to watch old Christmas movies. Christmas Eve is when we really celebrate. Dinner always begins with my mother reading the story of the birth of Jesus from her father’s bible. This is a tradition that goes back to when my Mom was a little girl. Then we all take turns reading letters that we have written to each other. This is the part that always surprises our friends and loved ones who join us for Christmas. I never know if it because they think we are hopelessly cheesy or totally cool. Sometimes the letters are in the form of stories or poems, but usually they are just from the heart, saying all the things that we love and are grateful for about each person at the table. We always read out loud, laughing and crying and pausing for a long embrace when words fail us. Be warned: anything you write inside a Christmas card will be read out loud in front of the entire family. It’s fun not to tell newcomers this part!

Okay enough already – now we eat! The Christmas Eve tradition is a standing rib roast, which my mother always prepares perfectly (medium to mid-rare) and serves with baby peas, wild rice and warm bread. If my brother is present for the festivities, then my mom makes everything times two, because he eats as much as the rest of the family combined. Several bottles of wine are usually circulating the table, including another family tradition, sweet Italian bubbly. We eat and drink and talk each other’s ears off until we are stuffed and soused in the most perfect way. All of this wonderful food and drink, combined with the beautiful din of conversation, laughter and clinking glasses makes for a holiday soundtrack that I could hear again and again, knowing every note by heart.

Finally the evening winds down. The old foggies crash early and the younger folks stay up late nipping a little more homemade Kahlua from the liquor cabinet. We listen to music, watch movies, play board games and generally answer all of life’s greatest questions before we eventually give in to the tug of the warm cozy beds awaiting us. We all shuffle upstairs, usually carrying my twin sister, who could sleep standing up on a roller coaster. Tonight I think we will all sleep well. And just in time, I might add, for Santa to make her appearance before sneaking back up to bed. Morning will bring Christmas….and although I am over a thousand miles away, in my heart I am home.

Wishing you a holiday spent with family and loved ones…Cheers!

My own contribution to this feast, besides a couple bottles of wine, was a green bean casserole and my family’s traditional Pumpkin Torte, a dessert that stands in a league of its own. By the end of the day, so many people had asked for the recipe, that it seemed only appropriate that my next blog should be spreading the word about this divine holiday treat.

I had forgotten how easy Pumpkin Torte actually is to make. It takes a little time, but every step is simple. My mother would hand us the recipe when we were kids and we would make it all by ourselves. This dessert has layers, so we shall start with the crust:

1^st Layer

3 cups crushed graham crackers (I use cinnamon graham crackers)

½ cup sugar

1 stick melted butter

Mix ingredients together and then press evenly into the bottom of a lasagna pan. Your crust is done!

2^nd Layer

16oz cream cheese, softened

4 eggs

1 ½ cups sugar

Beat ingredients together until smooth. There will still be some small lumps of cream cheese. Don’t worry. This will cook and melt into the rest. Pour over the crust and spread evenly. Bake at 350 degrees for 30 minutes, or until the edges are golden brown. I tend to go with 25 minutes, which seems to work perfectly. Set the pan aside to cool and let’s get going on the next layer.

3^rd Layer

2 cups pumpkin (buy “pure” pumpkin and not pumpkin “pie”)

½ cup milk

½ cup sugar

3 egg yolks (save the whites)

½ tsp salt

1 Tbs cinnamon

All of these ingredients will go together in a double boiler (or heavy pot). When the mixture warms up and thickens, add 1 envelope of plain gelatin and ¼ cup water and mix thoroughly. In a separate bowl beat the three egg whites until almost stiff. Add ¼ cup sugar and continue whipping until stiff. Fold into the pumpkin and then pour over the cooled cream cheese layer. Cover and refrigerate. When you are ready to serve, the final topping is fresh whipped cream (do not use anything in a can or tub…that is not whipped cream people.) When your whipped cream starts to thicken, add a ¼ cup sugar and a tablespoon of pure vanilla extract and beat for another minute. Spread your fresh whipped cream over the top of your torte and your scrumptious, crowd pleasing dessert is ready to go!

How sweet it is!

Usually this is where I pour myself a glass of wine, but with this dessert, I can do much better than that. I paired this Pumpkin Torte with a cocktail, consisting of 1 oz Godiva Chocolate Liqueur, 1/2 oz Aged Dark Spiced Rum, milk and a dash of cinnamon. Oh yes, life is good, and my list of things to be grateful for begins with a bite and a sip…Cheers!