RECIPES
Cowboy Cookies Supposedly, these cookies were considered the first power bar of the plains, for they kept well and provided energy for long days in the Old West. I am sure they filled their cookies with lots of different nuts, dried fruit and anything else that was nutritious and sustaining. Here is a basic recipe from my mom’s friend and neighbor, with chocolate chips, and you can adapt and change as you wish. This cookie is light, crisp and simply delicious. — Gayle Okumura Sullivan
Ingredients: 1 cup sugar (white) 1 cup brown sugar 1 cup butter 2 eggs 2 cups sifted flour 1 tsp baking soda
½ tsp baking powder ½ tsp salt 2 cups oats 1 tsp vanilla 1 package chocolate chips (12 oz)
Directions: Blend sugars and butter together in a bowl then add eggs. Beat ingredients until consistency is light and fluffy. Sift dry ingredients and then add them into mixture. Mix ingredients thoroughly. Add in chocolate chips and oats into the mixture and mix. You can personalize the recipe by adding in nuts, dried fruits, coconut or your favorite sweet! Scoop up cookie batter and place them onto a cookie sheet. Drop cookies into a preheated 350 degree oven for 12-15 minutes. Wait till cool and enjoy cookie perfection.
Sonoma Stuffing The addition of just a few herbs, spices and alliums can turn a classic mushroom stuffing into a lovely cabernet sauvignon pairing. Pancetta and shallots contribute savory notes, while rosemary adds a dried herb element, in addition to the lovely textural notes from the variety of mushrooms. This homemade stuffing recipe shouldn’t be saved for just Thanksgiving dinner. — Jordan Vineyard & Winery
Directions:
recipe and photo courtesy of:
On a paper-lined baking sheet, dry the torn bread pieces at a low temperature in the oven until just “stale.” Remove from the oven and increase the temperature to 400 degrees F. Leave shallots in the skins and roast for 20 minutes. Remove from the oven and cool. Remove from the skins and dice. Decrease the oven to 350 degrees. Meanwhile, place dried porcini in a non-reactive bowl. Bring 1½ cups seasoned water to a bare simmer and pour over porcini. Cover with plastic to rehydrate. Remove porcini and reserve. Strain the liquid through a coffee filter and reserve. Repeat this process with the dried cloud ears. Once cloud ears are reconstituted, trim off the inedible stems. In a medium pan, melt 2 Tbsp butter, add pancetta and render over medium-low to medium heat. Cook until crispy, about 5 minutes per side. Place the cooked pancetta on a paper towel lined plate and reserve.
Ingredients: ½ brioche loaf with crust, torn into one-inch pieces ½ country French loaf, crust removed, torn into one-inch pieces 4 shallots ½ ounce dried porcini mushrooms ½ ounce dried cloud ear mushrooms ¾ cup butter ¼ cup pancetta, diced 1 onion, diced 3 cloves garlic, chopped
2 celery ribs, peeled and diced 1 tsp fresh rosemary, chopped 1 Tbsp fresh thyme, chopped ¼ cup Jordan Chardonnay 1 pound fresh chanterelle mushrooms 1 pound shiitake mushrooms 4 Tbsp black walnuts, chopped ¼ cup parsley, chopped 2 eggs, beaten
Melt the remaining butter over medium-low heat. Add onion, shallots, celery, garlic, thyme and rosemary, and cover. Stir occasionally until the onions are translucent and soft but have not started to brown (about 5 minutes). Remove cover and add wine and reconstituted mushrooms. Cook until fragrant. Add the raw mushrooms and sauté until tender. Add remaining garnish and cool. Transfer the onion mixture to a large bowl with the pancetta. Add the breads and eggs and combine. If needed, moisten with reserved mushroom liquid. Place in buttered 9×13 dish and cover with foil. Place in the oven and bake for 30 minutes. Remove the foil and bake for an additional 10-20 minutes until the top is golden brown. Remove from the oven and serve.
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