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| Wine and Food Philosophy |
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| The Strawberry is the fruit of the genus, Fragaria, of which the name Fraga refers to its fragrance. Our modern day strawberry F. X anassa is a descendant of a natural hybridization of F. virginiana, an east coast variety favored by Native Americans and F. chiloensis, a variety found on the west coast in North and South America, most notably Chile. In addition to one cup providing 140% of our daily required vitamin C, strawberries are also packed with flavonoids, primarily quercetin and kaempferol, which aid in keeping our bad (LDL) cholesterol from oxidizing and damaging artery walls. They also contain something called ellargic acid which binds to cancer causing chemicals, making them inactive and prevents carcinogens from binding with DNA. This anti-oxident power makes it a SUPERSTAR fruit, perfect for summer! |
| Serves 4 1 Pint Fresh Strawberries, quartered 1/2 cup Crumbled, Blue or Feta Cheese 1/2 cup Walnut halves 2 bunches Watercress, trimmed & washed DRESSING: 2 teaspoons Champagne vinegar 2 teaspoons Sherry vinegar 21/2 Tablespoons Mayonnaise, Yogurt or Silken Tofu 1-2 teaspoons Dijon Mustard 1 Tablespoon Shallots, minced Fresh ground pepper To taste 1. Whisk the first four ingredients together in a bowl and then mix in the shallots and pepper. 2. Fold the 3/4 of the strawberries, the cheese and the walnuts into the dressing. Toss with the watercress. Garnish the salad with the remaining strawberries. |
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| 2 pints Strawberries, rinsed and dry 6 ounces Dark chocolate, buttons (I like Ghiraradelli 60% cocoa bittersweet buttons 1 Tablespoon Corn syrup 1 Tablespoon Butter 6 ounces Chopped Walnuts or any nut of choice (optional) 1. Slowly, melt the chocolate, cornsyrup and butter together in a heat proof bowl over a saucepan with 1-2 inches of simmering water. The bowl should not sit deeply into the sacepan and there should be 3 to 5 inches of space between bottom of the bowl and the simmering water. When the chocolate is 80% melted, remove it from the heat and stir until smooth. 2. Gently, holding the strawberry by its stem end, dip clean, dry strawberries into the chocolate about 75% of the way in starting with the tip. Carefully, roll the strawberry in the chopped nuts. Lay them on a parchment or foil lined sheet pan or a ceramic plate to cool and dry. |
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| Suggested Wine Pairings Chenin Blanc, Dry to Sweet Moscato d'Asti Pinot Noir, light-bodied one Riesling, off-dry to sweet Voignier Beaujolais Banyuls Port Ice Wine |
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| Coming soon! |
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