Holiday stress is over, but can we repair the damage that pressure caused. Many of us got into trouble over the SEASON (Holidays) because we did, said, or maybe even reacted to something totally wrong! Me, what I did was right according to my special friend. “You just said it with the wrong words and tone,” she said ever so sweetly. I did apologized, and was told it’s cool, however I don’t think I was forgiven until I prepared some of her favorites dishes from 2 restaurants (The Hilltop Cafe here in Novato and Meritage in Sonoma).
Her beverage of choice is
from the Martini family, the Lemon Drop.
This recipe is from one of the assistant managers at the Hilltop Café,
Marie Frazer.
1 shot lemon flavored Vodka
Juice from ½ lemon
Splash of sweet and sour
Splash of 7 up
Splash of simple syrup
Granulated Sugar
Rim a chilled martini glass
with granulated sugar. Combine
ingredients in a cocktail shaker with cracked ice and shake well. Strain into glass and enjoy.
For the salad, I called the
executive Chef at The Hilltop, Ed Quirk, because she loves their apple walnut.
¼ pound spring mix
2 tablespoons feta cheese,
crumbled
½ Fuji apple, peeled and
slice thin
3 tablespoons of peppered
walnuts (nuts sautéed in butter and black pepper)
2 – 3 ounces creamy Italian
dressing
Toss ingredients and serve
on a chilled plate.
The entrée comes from
Metitage provided by owner/chef Carlo Cavallo.
Friends, I highly recommend this place on the square in Sonoma
(707-938-9430).
2
boneless chicken breasts
½
stick butter
1
tablespoon olive oil
2
tablespoons each, fresh Rosemary and sage
6
ounces of cabernet
Salt
and Pepper to taste
In sauté pan, add butter and olive oil (olive oil is
added to help raise the smoking point of the butter). Add half the herbs along with the chicken breasts and sauté 3-5
minutes. Add remaining herbs and
cabernet. Turn chicken and sauté 3-5
minutes before turning again. Let
cabernet reduce in half or until chicken is done (if necessary flip chicken
every 1 ½ - 2 minutes until done). Taste for seasoning (salt and pepper).
She likes Cheesecake now this is one of her favorite recipes! Tell me what you think when you make it?
1 6
ounce package (1 cup) Semi Sweet chocolate morsels
½
cup sugar
1 ¼
cups graham cracker crumbs
2
tablespoons sugar
¼
cup melted butter
2 8
ounce packages cream cheese, softened
¾
cups sugar
½
cup sour cream
1
teaspoon vanilla extract
4
eggs
Preheat
oven to 325. Over hot (not boiling)
water, combine semi sweet chocolate morsels and ½ cup sugar. Heat until morsels melt and mixture is
smooth. Remove from heat and set
aside. In a small bowl, combine graham
cracker crumbs, 2 tablespoons sugar and the melted butter. Mix well.
Pat firmly into a 9-inch springform pan, covering bottom and 1 inch up
sides; set aside. In a large bowl,
beat cream cheese until light and creamy.
Gradually beat in ¾ cup of sugar.
Mix in sour cream and vanilla extract.
Add eggs, one at a time, beating well after each addition. Divide batter in half. Stir in melted chocolate mixture into one
half. Pour into crumb lined pan. Cover
with plain batter. With a knife, swirl
chocolate batter though the plain batter to marbleize. Bake 50 minutes or until only a 2 to 3 inch
circle in center will shake. Cool at
room temperature. Refrigerate until ready to serve.
Remember
if you fine your self in hot water, with someone you care for fine out what
they like to eat, Like that old saying “the way to the Heart is through the
stomake.
Again
Happy Year
Peace
Out!
.