Gorgonzola Mousse                                                                   

 24 oz. Neufchatel or cream cheese, room temperature

8 oz. Gorgonzola cheese, crumbled, room temperature

1 Tbsp ground black pepper

1 Tbsp finely chopped fresh rosemary

1 cup lightly toasted chopped walnuts.

Put cheeses in microwave for approximately  30 seconds or until soft but not cooked

Stir in pepper, rosemary and walnuts until a smooth creamy texture.

Refrigerate in air-tight container for two hours or up to one week.  Mousse should be firm, not runny, and can be spread on crostini, French bread, or served in individual ramekins with bread sticks for dipping.  Makes enough mousse for 20 people to have 2-3 appetizers each.

Serve with St. Barthélemy Cellars Cabernet Sauvignon Port.

 A DATE WITH ROSEMARY

 Split one date in half length wise.

Stuff with creamy goat cheese

Sprinkle with rosemary and top with a toasted slivered almond.

Serve as an appetizer with St. Barthélemy Merlot Port

Chocolate Dipped Kettle Chips

Serves 6

4 ounces dark chocolate, broken into small pieces

1 teaspoon vegetable oil

9 ounce bag salted kettle-cooked potato chips

Chopped pistachios, for sprinkling

Coarse salt, for sprinkling

Cayenne pepper, for sprinkling

Line a baking sheet with parchment or waxed paper.

In a small microwave-safe bowl, combine the chocolate and vegetable oil.  Microwave on high, stopping to stir every 30 seconds for 1 or 2 minutes, or until the chocolate is melted and smooth.

 One at a time, dip the chips into the melted chocolate and set on the baking sheet.  Sprinkle with one of the toppings.

 Refrigerate for 30 minutes.

Enjoy with St. Barthélemy Cabernet Sauvignon or Petite Sirah Ports

Adapted from Rachael Ray Magazine

Glazed Pearl Onions In Port With Bay Leaves

Makes 10 servings

 3 - 10 oz. bags unpeeled pearl onions, root ends trimmed but left intact

(or use same amount of onions found in frozen foods at Trader Joe’s)

 3 cups St. Barthélemy Merlot Port

1 1/2  cups low-salt chicken broth

4 bay leaves (preferably fresh)

2 Tablespoons dark brown sugar

1 teaspoon balsamic vinegar

 If using fresh onions, cut X across root ends using a sharp knife; place in large bowl.  Pour hot tap water over onions; let soak 1 hour. 

 Remove onions from water and peel.  Transfer either the fresh onions or the thawed, frozen onions to large pot.  Add Port, broth, bay leaves, and brown sugar; bring to boil, stirring until sugar dissolves.  Reduce heat to medium.  Simmer until onions are tender when pierced with sharp knife, about 30 minutes or less for the frozen onions.  Using a slotted spoon, transfer onions to bowl.  Boil liquid in pot until syrupy and reduced to 3 tablespoons, about 15 minutes.  Discard bay leaves.  Stir vinegar into Port reduction.  Season to taste with salt.  Pour Port reduction over onions.  Serve warm or at room temperature.

Can be made 2 days ahead.  Cover and chill and bring to room temperature before serving.

Great side dish for Thanksgiving.  Serve with St. Barthélemy Cellars Merlot Port.

Lite Berry Cheesecake

Serves 10 

 Low-fat cream cheese, sour cream and cottage cheese in place of ricotta, yields a creamy cheesecake

 Cake:

Cooking spray

1/2 cup graham cracker crumbs

3/4 cup, plus 2 teaspoons, sugar, divided

1 tablespoon butter, melted

1 pound 2% reduced-fat cottage cheese

1 (8 oz.) block reduced-fat cream cheese, softened

3/4 cup reduced-fat sour cream

3 tablespoons all-purpose flour

2 eggs, room temperature

2 egg whites, room temperature

1 teaspoon vanilla extract

 Topping:

4 cups strawberries or blackberries

1/3 cup seedless raspberry jam or orange marmalade

 Preheat oven to 300F. Coat a 9 inch springform pan with cooking spray.

1. Combine cracker crumbs, 2 teaspoons sugar and butter.  Press evenly on bottom of pan.
2. Place cheeses in bowl of a food processor; process until smooth.  Add 1/4 cup sugar, sour cream, flour, eggs, egg whites and vanilla; process until smooth.  Pour into pan and bake 55 minutes or until just set.  Cool on wire rack.  Refrigerate several hours or over night.
3. For topping, remove rim from pan and arrange berries on top of cake.  Stir jam with a whisk until smooth.  Spoon over fruit.  Some berries will not be entirely covered.

 Enjoy with St. Barthélemy Cellars Pinot Noir Port

 Recipe by Jean Kressy

Mango Chicken Boats With Macadamia Nuts

 Serves 8 to 10  

 About 25 minutes

 3 cups shredded cooked chicken

1 cup chopped mango

1/2 cup chopped celery

1/3 cup chopped green onions

1/4 cup lemon juice

1/4 cup each crème fraîche (or sour cream) and mayonnaise

1 tsp. salt

1/2 tsp. pepper

Belgian endive spears from 3 large heads

1/4 cup chopped roasted, salted macadamia nuts

1. Combine chicken, mango, celery, green onions in a large bowl.
2. Whisk together lemon juice, crème fraîche, mayonnaise, salt, and pepper.  Add to chicken mixture; stir gently to combine.
3. Spoon chicken salad onto endive spears, then sprinkle with macadamia nuts.

 Serve as an appetizer with St. Barthélemy Cellars Pinot Noir Port

 POIRES AU PORTO

(Pears in Port Sauce)

6 firm pears, not quite ripe.  Use Bosc or red pears

2 cups St. Barthélemy 2001 Zinfandel Port

½  cup sugar

2 cups water

 Peel pears but leave whole.  Core, using a melon baller, leaving stem end intact and cut a thin slice off bottom so they stand upright.

Bring port, sugar and water to a boil.  Place pears in liquid, lower heat and simmer about 35 minutes, turning occasionally until tender.

Remove pears with slotted spoon and cool.

Reduce liquid by boiling vigorously for about 10 minutes until sauce is syrupy.

Chill.  Pour sauce over pears and serve with a dollop of vanilla ice cream and St. Barthélemy Zinfandel Port.

PORT ROYALE

 Open your Holiday festivities with a Port Royale!  A wonderful way to welcome guests to your home or party.

 Directions:  Pour a splash (½ oz or less) of St. Barthélemy Cellars Syrah port in the bottom of a champagne flute.  Fill the glass with your favorite brut Champagne or sparkling wine.  Toast the Season!

SPICY CAJUN PECANS                             

 1 lb. pecan halves

1/3 cup sugar

¼ cup butter

¼ cup orange juice

1 ¼ tsp. ground cinnamon

½ tsp. ground cayenne pepper

¼ tsp. ground nutmeg