Tyler is not, as you may have heard, a world famous wine making center. Nor is it renowned for its vineyards. However, quietly and for over a decade one winery has been working assiduously to change that impression: Kiepersol Estates. The winery makes all of its wine from grapes grown on the 66 acres surrounding the wine making facility and tasting room. There are 14 varietals and these are viniferous varieties, the species of vine from which virtually all serious wine is made.
During a recent stay at the winery’s’ B&B, I took a grand tour of the whole operation. Jump for the details.15 Comments »
Last September, we asked you to share your favorite web sites for recipes and you came up with some great ones. A couple of weeks ago I stumbled on Yummly, a recipe-specific search engine with content from many of your favorites, including Epicurious, Allrecipes, and other obscure sites. Yummly provides lots of helpful search filters such as dietary or allergies restrictions. You can set limits on prep time or cost. Even though Yummly pulls content from other sources, it’s all presented in a common format.
There are supposedly social features, where Yummly will learn your tastes and suggest recipes to you. I haven’t used the site long enough to see if those features are useful. I don’t have business association with Yummly, I just find it to be a very cool and useful site.2 Comments »
It’s New Year’s Eve! Here are a couple of sparkling wine recommendations. Mumm Napa, the California branch of the G.H. Mumm Champagne house, has three good options. As a general observation, Mumm’s winemaking objective seems to be to exploit the abundant fruit in California grape harvests when they develop their house style. This is in contrast with the cool climate harvests typical of Champagne, France’s northernmost major wine making region which produce a less fruity wine.
Prices below are approximate. The tasting notes are mine and prices below are approximate.2 Comments »
Hi Dishers! Sorry I forgot to run Food Feedback Friday last week. You were probably busy celebrating with friends and family. Undoubtedly Sharon Hage is your sister-in-law’s best friend and Hage just happened by to whip up a miracle in your kitchen. Or maybe you were lucky enough to snag a reso at Dennifer 2’s new joint, Lucia. OH NO. You were sick the whole time too? Boo. I lived off matzo ball soup from Gio’s New York Deli. E tu? No matter. I’d love to hear all about the delectable and not-so-scrumptious food you have digested lately. (More on Gio’s later.)3 Comments »
The cocktail contest certainly drew in some stiff competition. We had several serious mixologists-in-the-making submit recipes for yummy holiday libations. It wasn’t easy, but we chose Michael Martensen’s Italian Sparkler cocktail (jump for the recipe). While we were blown away by submissions including St. Germain Elderflower Liqueur and the likes of absinthe and heavy cream in some creative concoctions, we love the simplicity and ease of the Italian Sparkler. Easy to make in bulk and oh-so yummy. Congratulations, Michael! You won $100 gift certificate to Central Market. Lucky.
Unfortunately, Michael’s win means our search for the Perfect Holiday Dinner as come to a close. Thanks to Central Market for sponsoring this culinary quest. Happy New Year!
Here’s a recap of The Perfect Holiday Meal:
Six-Ingredient Salad: Mint and Cherry Salad with Toasted Pecans
Appetizers: Winter Roll Ups AND Squash Carpaccio
Main Course: Spicy Pork Tinga and Roasted Corn and Blue Cheese Grits
Dessert: Death by Chocolate Cheesecake with Amaretto Whipped Cream
Cocktail: Italian Sparkler (jump for recipe)
Whilst I was immersed in The King’s Speech at the Angelika Theater, Teresa Gubbins was busily reporting the demise of Dimples Cupcakes.
According to La Gubb’s source for the news, owner Chad Sorrells, the devastation of the Dimples dynasty was due to unsupportive landlords and this article in D Magazine (note to TG: D Magazine is all ital w/ UC m). Read both stories and decide what is fair. Lawsuit? Interesting Mr. Sorrells. You never returned our phone calls.214-939-3636. All lines are open.17 Comments »
Just got my weekly mailer from Central Market and all wine is on sale this week for 20% off 6-12 bottles, 25% off 13 bottles or more! (mixed or the same.) I love wine sales.
If you shop their prepared chef’s case and spend $15 or more it is 25% off also. We used some of their truffle/mushroom paste in our mushroom/truffle risotto on Christmas Eve…amazing. If your New Years is going completely decadent, live lobsters are on sale too for $9.99 a pound.
(As always, restaurants are welcome to post their menu in the comments section.)
jump here for the New Year’s Eve menus… Continue reading "Let’s Get This New Year’s Party Started"4 Comments »
Earlier this year I was introduced by chance to Nicholas Cole Cellars in Walla Walla, WA. While on vacation in the region we read about the winery and decided to pop into the converted car dealership tasting room for a taste. We were immediately drawn into the space, and more importantly, the intense, elegant wine.
With a focus on creating high quality, artisan red wines in the region Nicholas Cole has often been the recipient of high praise and recognition from wine publications and competitive awards. Their Camile blend, named after owner and winemaker Mike Neuffer’s grandmother, is a Bordeaux style blend of Cabernet Sauvignon, Cabernet Franc and Merlot with the percentage of each changing slightly each year. The 2006 vintage highlighted Cab Franc, with lots of green aromas, cracked pepper and earthiness, with Merlot and just 3% Cab Sauv. The Reserve has become a favorite, with the 2005 blending Cab Sauv, Cab Franc and a hint of Petit Verdot. A bold, complex wine with great fruit intensity, with hints of chocolate, licorice and nutmeg. Aged 36 months in 100% new French oak the wine was great when we tasted it in August and will continue to age nicely softening the tannins the next few years.2 Comments »
It’s the LAST DAY to enter your recipes for Wine or Sparkling Wine Cocktails in our Central Market Recipe Contest! We’ll announce the winner tomorrow, and they will receive our final $100 gift certificate to Central Market. That is if they can tear it from our own hands. (Kidding.) But really, today’s the last day of the contest, people. Let’s go out with a bang. Jump for the entry form, and good luck!
Happy Christmas Eve! If you have today off and you’re not quite ready to sink into family time just yet, here’s our suggestion: take a minute to enter your favorite Wine or Sparkling Wine Cocktail in our Central Market Recipe Contest. It’ll just take a moment, and you could win $100 to Central Market. Yep, that easy. We’ll announce the winner Wednesday, Dec. 29. Jump for the entry form.
Today begins our final category in our Central Market Recipe Contest as we build the perfect holiday meal! Admittedly, it’s my favorite category: Wine or Sparkling Wine Cocktail. Submit your favorite cocktail recipes that include wine, and you’re entered to win a $100 gift certificate to Central Market. We’ll announce the winner Wednesday, Dec. 29. Jump for the entry form.
Congratulations to Kristin Arena of Plano! Her “Death by Chocolate Cheesecake with Amaretto-spiked Whipped Cream” recipe won in the Dessert category of our Central Market Recipe Contest! Kristin receives a $100 gift card to Central Market! See – and try – her recipe after the jump.
Stay tuned to SideDish, as tomorrow we’ll begin accepting entries for our last category of the Recipe Contest: Wine or Sparkling Wine Cocktail. Yum.
Death by Chocolate Cheesecake with Amaretto-spiked Whipped Cream
Submitted by Kristin Arena, Plano
-20 Oreo cookies
-1/2 stick butter, melted
-2 1/2 packages cream cheese, at room temperature (leave on counter for at least 2 hours prior to baking)
-1 cup of sugar
-1 1/2 teaspoons of vanilla extract
-3 tablespoons all-purpose flour
-1 cup of sour cream
-10 ounces of semisweet chocolate chips, melted
-Fresh mint leaves (optional)
Preheat oven to 325 degrees.
For the crust:
In a food processor, pulse the Oreos until they are crumbs. Add the melted butter and pulse until all the crumbs are coated. Press onto the bottom and about an inch up the side of a spring form pan and set aside.
For the filling:
In a large mixing bowl of an electric mixer, beat the cream cheese on medium speed until light and creamy. Add the sugar and vanilla extract. Mix well and scrape down the sides. Add the flour and beat again until smooth. Add the melted chocolate and sour cream and mix thoroughly. Add the eggs, one at a time, beating well after each addition. Take the bowl off the mixer and, with a spatula, scrape down the sides and give it one last good stir, making sure everything on the bottom of the bowl is incorporated.
Pour boiling water into a casserole dish and put into the bottom rack of your oven to help prevent the cheesecake from cracking. Pour batter into the prepared pan, and bake for 45 minutes to an hour, or until the center is just about set, on the middle rack of the oven. When ready, shut off the oven and open the door slightly. Let the cheesecake cool completely in the oven for about an hour. Keep the cheesecake in the spring form pan and refrigerate overnight. Remove from pan after completely after chilled. Garnish with sliced strawberries and mint if desired.
Amaretto-spiked Whipped Cream:
-1 small container heavy whipping cream
-1 teaspoon of vanilla
-1 shot of amaretto
-1/4 to 1/2 cup of powdered sugar
Pour all of the heavy cream into a large bowl. With a mixer on medium speed, begin whipping the cream. When it begins to form, add the vanilla and amaretto and mix well. Add 1/4 of the cup of powdered sugar and keep beating until soft peaks form. If the whipped cream isn’t sweet enough, add more of the powdered sugar until it is to your desired taste. Store in the refrigerator and serve alongside the cheesecake.
Sponsored post. Please support our advertisers.
Great work is being done (and created for happy tasters) by the outstanding local chefs who participate in the Chefs for Farmers events, as we have noted previously (in Dallas October 19 and Ft. WorthDecember 5). The organization, started by Chef Matt McCallister (formerly with Stephan Pyles) and his dynamic wife Iris, is designed to raise awareness for using local ingredients from local farmers in the area will give a portion of the proceeds of their next dinner to The Family Place, one of the areas most important centers helping families with the goal to end domestic violence.
This time dinner recognizes one of Dallas’ classic spots - Highland Park Cafeteria, with Dallas chefs creating two dishes, served via the cafeteria line, using farm fresh, local ingredients. While in queue guests will be able to visit with the participating chefs about their dishes while listening to the DJ sounds of Jennifer Miller and Paul Perendes.
The group of chefs participating in the dinner is yet to be released but we do know Chef McCallister will be back in town to participate. The $85 tickets don’t seem to be available yet, but they will be available here shortly. This looks like it will be a great night of food and friendships for a great cause. If you can’t make it out to the dinner, keep the goals of Chefs for Farmers in mind. Regional farmers like Tom Spicer, JT Lemley and the Tassione’s are producing amazing crops from our local Texas soil. The Friends of the Dallas Farmers Market page has a handful of them that participated in their roundtable ealier this year with their locations.2 Comments »
This morning, at the construction site of his new Cane Rosso pizzeria in Deep Ellum, Jay Jerrier took delivery of an oven that’s going to change the way Dallas thinks of pizza. There are only a couple dozen true Neapolitan ovens in the United States. This is the first one in Dallas. Jerrier has been waiting for the thing for months, following its construction in Italy and its long voyage across the sea. When he got it this morning, he had to fight the urge to rip off the shrink wrap. His general contractor told him to leave it on so the shiny red oven wouldn’t get dirty from all the dust kicked up by the workers who are finishing out the space. An authentic Neapolitan oven, so you know, has a much shallower dome than other pizza ovens, giving it better heat-conducting properties. This morning Jerrier also got a special dough-mixing machine that he says will make a big difference in his crusts. He’s shooting to have the place open February 1.16 Comments »
(As always, restaurants are welcome to post their menu in the comments section.)
jump here for the New Year’s Eve menus… Continue reading "Where To Party (and Dine) in Dallas On New Year’s Eve"3 Comments »
If you have a spirits fan that you still need a holiday gift for head over to Sigel’s today and tomorrow for some personalized gifts. Mainly on Thursday at the Greenville location for etched bottles of Knob Creek Bourbon. This is a favorite and one we pour often at home – pick it up for a deal and with a special etched personalization from 6-8pm. Full details from Sigel’s below.
1 Comment »
Gentleman Jack Rare Tennessee Whiskey
Tasting and Bottle Engraving
Wednesday, December 22nd, 5pm – 8pm
Sigel’s - Uptown (3209 N. Fitzhugh)
“Personalize your Gift this year”
Holiday Special – $27.99 , Reg. 31.99
Knob Creek Bourbon
Custom Bottle Engraving
Thursday, December 23rd, 6pm – 8pm
Sigel’s - (57578 Greenville Ave.)
“make your gift unique with a custom engraving”
Holiday Special – $29.99, Reg. 33.99
Grey Goose Vodka
Tasting & Bottle Engraving
Thursday, December 23rd, 1pm – 4pm
Sigel’s - Addison ( 15003 Inwood Rd.)
“Custom engrave your holiday message”
Holiday Special – $28.99, Reg. 33.99
Fast & furious–that’s how we roll this time of year, especially when it comes to posting holiday menus.
(As always, restaurants not listed are welcome to post their menus in the comments box.)
jump for the Christmas Day menus… Continue reading "Hey, Procrastinators! Christmas Day Is Just a Few Days Away; Make Your Brunch Reservations Now."