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Life's
Little Luxuries Newsletter
June
2006
Inside
this Newsletter
Lorrie’s Wine
Picks
Great wines
for great prices.
Let's Do
Brunch
Spiced up
recipes for a Spring Brunch.
Spring Décor
Wine Art finds
and more...
Editor's
Note
On May 19, 2006, I hosted my first
Life's Little Luxuries wine tasting. Kendall-Jackson was the featured winery.
The tasting was a success in my new home of Little Rock, AR. I was honored to
have Lorri Hambuchen, wine writer for the Arkansas Democrat-Gazette, as one of
my new wine friends at my first tasting. The guests had crab appetizers paired
with Sauvignon Blanc and Chardonnay, crawfish etouffee with Zinfandel and Syrah,
and Goody Cake paired with Riesling. Also, I served smoked Gouda and a garlic,
spinach and herb cheese. The wine and the food were hits. All guests asked,
"When is the next one? I'm there."
The summer is approaching and we
are ready to embrace it by what we wear, eat, drink, and by how we entertain and
decorate. So, I'm giving you some of my best ideas to cover all of those bases.
Brunch is a meal that allows a lot of creativity in its preparation. The fact
that you can have one meal that covers two meal times of the day is appealing to
me, since I like to cook as well as develop recipes to pair with wine for any
time of the day.
I would like to thank a few people for
the support that they have given me, during this post-Hurricane Katrina segment
of my life. I thank Carol Ricci of Kendall-Jackson Wine Estates and Michele
Prinz of Rodney Strong Vineyards. I would especially like to thank Amelia of
Ceja Winery for listening to my New Orleans ordeal on my birthday and sending me
a wine lover’s birthday gift. I did not realize how much I was thought of until
this past birthday in Little Rock, AR. I received a birthday cake and a
crocheted doily from Valesha, a new Little Rock friend; a wine education/tasting
gift from my new wine email buddy, Lorri Hambuchen, and lots of love and gifts
from family and friends.
Even with all the lost, I've gained so
much, so much. Life is complex; I say this all the time. We have to try to live
each day to the fullest, so I do what I do best: search for simple things that
can make people happy. Isn't happiness what we are all looking for? So, read on
and try some of my wine recommendations, recipes, and entertaining and decor
suggestions. I 'll bet you will make someone smile, and then you will smile too!
Lorrie’s Wine Picks
Kendall-Jackson Highland Estates Camelot
Highlands 2004 Chardonnay (Santa Maria Valley): $25
This wine is beautifully balanced, and is filled
with tropical flavors of pineapple, citrus, and with notes of honeysuckle,
vanilla, and a touch of oak. This
wine is just as classy as a wine can get. Try the Crab Cake recipe at www.kj.com
to really make some magic happen! I
would give this wine a score of 94 points.
Kendall-Jackson 2005 Vintner's Reserve
Sauvignon Blanc (California): $10
Two words describe this wine: wonderful and
refreshing. The nose is sweet tropical fruit, combined with floral notes. It
contains flavors of melon, pear, and tropical fruit with a classic Sauvignon
Blanc mineral finish. This wine is perfect for spring and summer sipping or for
pairing with shellfish and grilled or baked fish with a squeeze of lemon. I
would give this wine a score of 89 points.
Kendall-Jackson 2004 Vintner's Reserve
Chardonnay; Jackson Estates Grown (California): $11
This wine is always consistent in its delivery of a
wonderful chardonnay for the great price. Tropical flavors, mixed with citrus
and a touch of oak provide the framework for a classy chardonnay; that's why I
drink it all the time! This wine is great with grilled shrimp, crab cakes, and
other seafood based dishes. I would give this wine a score of 89
points.
Kendall-Jackson 2005 Vintners Reserve
Riesling (California): $12
This wine varietal is what I call Wine 101 due to
the fruit and floral qualities and to the amount of residual sugar. The
combination of peach, apricot, honeysuckle and orange blossom give this wine a
wonderful nose and fruit-laden taste. This pairs well with spicy dishes and also
with cream cheese-based desserts. I would give this wine a score of 86
points.
Kendall-Jackson 2004 Vintner's Reserve
Zinfandel (California): $14
This wine is filled with dark fruit flavors of
plum, blackberry, and raspberry with distinct cedar and spice flavors that
create a well-structured wine. This wine would pair well with grilled meats,
pizza, and spicy foods. I would give this wine a score of 87
points.
Kendall-Jackson 2003 Grand Reserve Syrah
(Jackson Estates Grown): $24
One word describes this wine: "big." It contains
dark fruit favors of raspberry and plum mixed with pepper, leather and an earthy
spicy finish. This wine would pair well with a big thick juicy steak topped with
sage butter. I would give this wine 87 points.
For now I’ll just tease your wine palate with these
spring picks. Because we know the
real fun is the chase and capture of a good wine, especially if it's a
bargain!
Note: These prices are the current prices that are listed
on www.kj.com. Prices may vary from state to state and from wine merchant to
merchant.
Hint: Having a party and you don't have enough
wine glasses and your budget is limited? Go to Target; I found a set of 12 wine
glasses by Luminarc for $9.99. At that price you can entertain a crowd, and not
break the bank!
. Brunch
Foods
Spring is a time of the year that deserves to be
celebrated, and food is the basic ingredient for a celebration. The next step is
to have the greatest recipes and to find the perfect beverage to complete the
experience. In addition to the recipes here, add store bought goods to the
brunch menu. Buy the sweet rolls or doughnuts. If you like Southern Fried
Chicken, buy it and make a big salad to go along with it. Note: Add some shaved
or crumbled Manchago cheese to a salad of romaine lettuce and roma tomatoes with
buttermilk ranch dressing for a real treat! Another favorite is finger sandwiches.
Buy them too! I invite you to try
these recipes and just sit back and wait for the
compliments.
Note: Cooking is an art and a science. So, try
your hand a being an artist and a
scientist. You'll feel powerful!
Lorrie’s
Special
Coffee
8 tablespoons of coffee grinds (I like Folgers
Classic Roast)
8 cups of cool water
1 tablespoon of Pure Almond
Extract
1 tablespoon of Pure Vanilla
Extract
Add 8 cups of cool water to your coffee maker. Put
coffee grinds in the filter, then add 1 tablespoon of almond extract and 1
tablespoon of vanilla extract over the coffee grinds. Brew coffee. Yield: 6-8
cups of coffee, depending on cup size.
Serving Suggestion: Add sugar or sugar substitute and half and half for
a treat. To add more indulgence, top with whipped cream!
Leftover coffee, once it has cooled, makes
wonderful iced coffee; just add ice, sweetener and half and
half.
Lorrie's Mackerel Cakes
and Tabasco Spicy Pepper Jelly
Makes 6-8 patties
1 (15 oz) can Jack Mackerel
1 large egg
3 tablespoons of finely chopped seasoning (sweet
onion, celery and parsley)
1/4 cup Italian style bread
crumbs
1/4 teaspoon Tony Chachere's Creole
seasoning
Flour,
to dust
1/4 canola oil, to panfry
patties
Take all bones out of the middle of the mackerel
filets, and place in a large bowl. Add egg, chopped seasoning, breadcrumbs,
Creole seasoning and mix until combined. Form 2-3 inch patties and dust each
side with flour. Panfry on medium heat, on each side, 3-4 minutes until golden
brown on each side. Serve with buttermilk biscuits, and spicy Tabasco pepper
jelly. You can order the Tabasco Jelly at www.tabasco.com.
Wine Suggestion:
Kendall-Jackson 2004 Vintner's Reserve Zinfandel or Rodney Strong 2004
Knotty Vines Zinfandel
Note: This recipe and wine pairing may seem
unlikely, but I guarantee it will make a smile appear on your face!
Lorrie's Herb Cheese
Biscuits
2 cups of Baking Mix (I use Jiffy
Brand)
1 tablespoon dried parsley
1/2 teaspoon rubbed sage
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup grated cheddar cheese
Buttery Glaze
1 stick of I Can't Believe It's Not Butter or other
margarine/butter
1 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Preheat oven to 450 degrees.
Combine all dry ingredients, and then add cheese.
Mix well. Then add milk and mix well. If mixture is too dry, add a little water,
one tablespoon at a time. Drop by spoonful onto ungreased baking sheet. I like
to use parchment paper on my baking sheet; the biscuits are easier to remove
from the paper. Bake 10-15 minutes. Melt the Buttery Glaze mixture over a
low-medium flame, and stir just enough to mix ingredients. Spoon over the hot
biscuits. Note: These biscuits are great as brunch treats, snacks, or dinner
bread. Enjoy!
Lorrie's "Goody"
Cake
1 (18.5-ounce) package of yellow cake mix without
the pudding (I use Duncan Hines)
1/2 cup of butter, softened
1 egg, beaten
3-4 shakes of ground cinnamon
1 cup of pecans, chopped
coarsely
1 (8-ounce) package cream cheese,
softened
2 eggs
21/2 cups powdered sugar
1 teaspoon pure vanilla extract
Combine first three ingredients in a large mixing
bowl; mix well. Press mixture into a lightly greased or baking-sprayed (with
something like Baker's Joy) 13x9 2-inch baking pan. Shake or sprinkle ground
cinnamon over the top of pressed mixture, and then lightly press pecans on top
of mixture. Bake at 350 degrees for 10 minutes.
Beat cream cheese at medium speed of an electric
mixer until fluffy; add eggs, one at a time, beating after each addition.
Gradually add powdered sugar, beating well. Stir in vanilla. Pour mixture over
first layer, spreading evenly, covering the first layer. Bake at 350 degrees for
35 minutes. Cool and cut into 2-inch squares. Yields about 3 dozen (depending on
how small or big you cut the squares). Note: This cake is rich, that's why I
call it "Goody Cake."
Non-Alcoholic Beverage Suggestion: Lorrie's Special Coffee
Wine Suggestion: Kendall-Jackson Riesling or your favorite dessert
wine.
Creature Comfort
Hint: When your budget permits, buy half bottles of wine
to put in a small decorated "to go” bag along with any of the brunch leftovers.
You guests will feel so special and loved!
Spring
Decor
Spring makes us want to clean house and "freshen"
things up a bit. That means decorate! I don't know about you, but budget is
always a concern of mine, so let's dream big, but purchase inexpensive things to
spruce up the house in the meantime. I always like to dream big, because I've
set goals for myself. So, if you want a big-ticket item, set up a savings
account specified for that item and give yourself a time line, and save
accordingly. I call the end result "decorating progress”! Art: I love the website, www.allposters.com.
The site has so much art, and
I love the wine art on the website. My latest finds from there include
Napa
Chardonnay by Fabrice De
Villeneue and Wine
Peddler by Jennifer Garant. I
think they are delightful. Wine Cabinets: I love the wine cabinets on the Hooker Furniture
website
(www.hookerfurniture.com). Go to their website, put the words “wine cabinets” in
the product search field, and click on “go”; you'll find beautiful wine
cabinets. The Seven Seas Collection wine cabinet (item #500-50-500) is
beautiful. Dinnerware: Spring dinnerware can be colorful or crisp white.
The Quotation
Dinnerware at Pottery Barn
(item # 44-7409071 at www.potterybarn.com) bears a wonderful quote by Virginia Woolf:
"One cannot think well, love
well, sleep well if one has not dined well.” These are white porcelain dishes with other
matching serve ware included in the collection. These are a few of the treasures
that I've discovered while surfing the internet.
Spring Décor Hint: I
mixed yellow gladioli with purple and yellow irises in a tall vase to create a
breathtaking bouquet. Shopping for
flowers at the grocery store is an inexpensive way to enjoy flowers in your
home. We all can live well with a little planning, money, and knowledge. That is why I’m sharing my research with
you!
Planning a brunch or any type of party is
stressful. I hope these suggestions will help you create a memorable event.
Also, the mackerel cakes can be made and shaped into patties and fried when
guests arrive.
Well, I’ve shared a lot with you in this
newsletter, but I have lots more ideas to share. So long until next
month!
Best Wishes,
Lorrie. S. LeBeaux
Editor in Chief