Crab, Spinach and Brie Dip (10 servings) by St. Francis Winery Executive Chef Dave Bush
Pair with St. Francis Sonoma County Chardonnay 2010
(I've always had a soft spot for St. Francis wines!)
Ingredients:
1 medium leek (white part only)
1 medium Vidalia or other sweet onion
1 cup wilted baby spinach squeezed dry of all liquid, chopped
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaves
1 pound fresh jumbo lump crab meat, picked clean of all shells
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste
Salt and white pepper to taste
Directions:
Preheat an oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish.
Trim and finely chop leek.
In a large bowl of water wash the leek well and lift from water into a mesh strainer to drain.
Finely chop the onion.
Squeeze dry and finely chop the spinach.
Discard rind from Brie and cut into 1/4-inch pieces.
In a heavy skillet cook the leek, onion, and garlic in oil over moderate heat, stirring, until pale golden; stir in the spinach.
Add the wine and cook, stirring until almost dry.
Add the cream and simmer for 1 minute. Add the Brie stir constantly until it just begins to melt.
Remove the mixture from heat and stir the in the herbs.
In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture.
Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden. Serve with warm Crostini.
Fallen Chocolate Soufflés (6 soufflés) by St. Francis Winery Executive Chef Dave Bush
Pair with St. Francis Sonoma County Merlot 2007
Ingredients:
13 ounces bittersweet chocolate
6 ounces butter (1.5 sticks)
2.5 tablespoons cocoa powder, unsweetened
6 tablespoons sugar
6 egg whites
2 cups mixed berries (strawberry, blackberry, raspberry)
1 cup whipping cream
2 tablespoons powdered sugar
Directions:
Preheat oven to 375°F
Coat the inside of 6-3 inch (6 ounce) ramekins, then coat with sugar shaking out any excess.
In a double boiler melt the butter and chocolate together until smooth, remove from the heat.
Sift the cocoa powder and sugar together, stir the sifted ingredients into the melted chocolate and butter mixture.
Whip the egg whites until they form soft peaks; gently fold in to the chocolate.
Pour the batter into the prepared ramekins and bake until fully risen, about 25 minutes; remove and cool for at least 10 minutes before serving or cool completely and reheat before serving.
While soufflés are cooling whip the cream with the powdered sugar until medium peaks form.
Cut the strawberries in half or quarters depending on the size and mix with berries and a sprinkle of sugar.
Place the berries in the center of each soufflé, top with the whipped cream and serve immediately.
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