Serves 6

Ingredients
3 cups baby spinach, washed and spun dry
3 cups arugula, washed and spun dry
2 navel oranges, peeled and sectioned (pith removed); juice reserved
1 ripe Hachiya persimmon, quartered and sliced horizontally
1/2 small red onion, cut in half and sliced thinly
1 pomegranate, seeds only, outer shell and inner pith removed
2 tablespoons pumpkin seeds, lightly toasted
1 avocado

Dressing
1/4 cup fresh juice from the oranges
2 Tablespoons lemon juice + 1 teaspoon
2 teaspoons grainy, stone-ground mustard
1 tablespoons olive oil
Coarse salt and fresh ground pepper, to taste

Directions
In a small bowl, whisk together orange juice, 2 Tablespoons lemon juice, mustard, and oil. Set aside. In a large bowl, toss spinach, arugula, orange slices, persimmon pieces, red onion and pomegranate seeds with only as much dressing as needed to thinly coat the leaves of the greens. Sprinkle with salt and pepper. Toss again.

Halve the avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle with remaining 1 teaspoon lemon juice. Arrange on top of salad, sprinkle with pumpkin seeds. Serve immediately.

In Your Glass
Doug and I enjoy wines from the Savoie (if you are a Chablis fan you’ll enjoy the similar, crisp character), which go nicely with the bright, tangy, citrusy flavors of the salad. Shafer’s Red Shoulder Ranch® Chardonnay is another can’t-miss choice with its fruit bowl of zesty and exotic flavors. 

 

Serves 4

Ingredients

Squash
2 small acorn squash
1 Tablespoon olive oil
1 Tablespoon honey
1 teaspoon garam masala *
1/4 teaspoon salt

Stuffing
2 1/2 cups water
1 cup red lentils
3/4 teaspoon salt, divided
1 teaspoon olive oil
3 teaspoons cumin seeds
2 cups chopped leeks, white and light green parts only
2 cloves garlic, minced
1/2 cup finely diced carrots
1/4 cup thinly sliced shallots
2 tablespoons minced fresh ginger
1/2 cup finely chopped jalapeños
2 teaspoons ground coriander
1 teaspoon ground turmeric
2 medium tomatoes, diced (or canned, diced)
1/4 cup thinly sliced roasted red peppers
Freshly ground pepper to taste
1/4 cup nonfat plain Greek yogurt

Preparation
Preheat oven to 350°F.

To prepare squash: Halve squash through the stem end; scoop out seeds. Cut a small slice off the bottom of each half so it rests flat. Place cut-side up on a rimmed baking sheet. Combine olive oil honey, garam masala and 1/4 teaspoon salt in a small bowl; brush the cut sides of the squash. Cover with foil.
Bake until the squash is tender, 40-45 minutes more. To test for doneness, the flesh should be fork tender. Turn off the oven, tent the squash with the foil and leave in the oven to keep warm.

To prepare stuffing: Bring water, lentils and a pinch of salt to a boil in a medium saucepan. Adjust heat so the water is simmering, cover pan and cook until the lentils are not hard, but still maintain their shape, about 7 minutes. Drain, saving any lentil-cooking liquid; set lentils and liquid aside.

Heat a medium non-stick skillet over medium heat. Add 1 teaspoon olive oil and cumin seeds and toast, stirring, until fragrant, 1 to 2 minutes. Place in a spice grinder and grind until fine. Add back to the pan together with leeks, garlic, carrots, shallots, ginger and pinch of salt. Cover and cook, stirring occasionally, until the carrots begin to soften, about 8-10 minutes. Stir in jalapeños, coriander and turmeric and cook, stirring, 1 minute more. Stir in tomatoes and 1 cup of the reserved cooking liquid from the lentils (if there isn’t enough, make up the difference with water). Bring to a simmer, stirring occasionally, and cook for 5 minutes. Stir in the reserved lentils and simmer until they are soft and tender but not falling apart, 1-2 minutes. If the mixture seems dry, add more cooking liquid (or water). Stir in roasted peppers. Season with additional salt and pepper if needed. Divide the lentil stuffing among the squash (a generous 1 cup per half). Serve garnished with a dollop of nonfat Greek yogurt.

* Garam masala, a blend of spices used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in the spice section of most supermarkets.

In Your Glass
The richness in this dish comes from the carmelization of the squash as well as a bit of hearty olive oil and the blend of savory and spicy herbs. Red wines from Spain’s Rioja region come to mind as a nice compliment to the dish. Some older vintages are now on the market and are tasting great. From Shafer, Doug or I would likely reach first for the Merlot with its enticing red and black fruit flavors.

 

Yield: 8-12 Servings

Ingredients
1 large egg yolk
1 tablespoon Greek yogurt
1/2 teaspoon plus ¼ teaspoon pure vanilla extract
2 tablespoons canola oil

1 1/2 cups plus 2 teaspoons plus 1/3 cup and 1 tablespoon unbleached all-purpose flour
2/3 cup plus 3 tablespoons granulated sugar
1/2 teaspoon plus 2 dashes salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch dice
1/3 cup walnuts, toasted and finely chopped

3 large ripe pears, such as Anjou or Bartlett
2 cups fresh cranberries, picked through, rinsed, and dried
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice

2 tablespoons unsalted butter, melted
1/4 cup packed light brown sugar

Directions
Make the crust: Position a rack near the center of the oven and heat the oven to 400°F.

In a small bowl, mix the egg yolk, yogurt, vanilla (1/2 teaspoon) and oil. Put the flour (1 1/2 cups), sugar (3 tablespoons), and salt in a food processor; pulse until combined. Add the butter and pulse until the mixture resembles coarsely ground cornmeal.

With the processor running, add the yolk mixture in a steady stream and then pulse until the moisture is fairly evenly dispersed, 10 seconds or just until the mixture comes together. Transfer the mixture to a bowl. Gently knead in the chopped walnuts to distribute them evenly. The dough will be a bit of a crumbly mass.

Pour the mixture into a 9 1/2-inch round fluted tart pan with a removable bottom. Starting with the sides of the pan, firmly press the crumbs against the pan to create a crust about ¼ - inch thick. Press the remaining crumbs evenly against the bottom of the pan. Prick the bottom of the crust all over with a fork and freeze for about 10 minutes. Remove from freezer and bake until the sides just begin to darken and the bottom is set, about 15 minutes. Transfer to a cooling rack. Reduce the oven temperature to 350°F.

Filling
Peel the pears, quarter them lengthwise, core, and cut crosswise into 1/4 -inch-thick slices.

In a food processor, coarsely chop the cranberries. In a medium bowl, mix the pears and cranberries. In a small bowl, mix the sugar (2/3 cup), flour (2 teaspoons), cardamom, ginger, cinnamon, allspice, and salt (dash); add to the cranberry-pear mixture, tossing to combine. Spoon the filling into the par-baked crust, leveling the filling and pressing it down slightly.

Make the streusel and bake: In a small bowl, mix the flour (1/3 cup plus 1 tablespoon), brown sugar, and salt (dash). Add the melted butter and vanilla (1/4 teaspoon). Combine with a fork or your fingers until the mixture begins to clump together in small pieces when pressed. Sprinkle the streusel over the filling, breaking it into smaller pieces if necessary.

Bake until the fruit is tender when pierced with a fork and the streusel and the edges of the crust are golden brown, about 50 minutes. If the tart begins to get overly brown at the edges, cover with foil. Let the tart cool on a rack – It’s best when fresh from the oven still slightly warm.

Adapted from: Fine Cooking Tarts and Crisps

In Your Glass
This is a dish that you could take in a few different directions in terms of a wine partner and demonstrates that there’s never just one ideal wine option with food. Doug and I might even continue with the Shafer Merlot or perhaps we would move on to a white Port, which would go nicely with the pear and do a lovely dance with the walnut, all-spice and cardamom. Yet another delicious option is Shafer’s Firebreak®, a Cabernet Sauvignon dessert wine made in the style of late-bottled vintage Ports from Portugal. Not overly sweet, this wine offers an ultra-plush Cabernet richness sure to please.

 

Servings: 8

Ingredients
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon red wine vinegar
1 shallot, minced
1 teaspoon grated lemon peel
1 large fresh fennel bulb, trimmed, halved, very thinly sliced
1 8-ounce Breaburn apple (or other tart, crisp apple) , halved, cored, cut into matchstick-size strips
8 cups washed and trimmed arugula leaves
1/2 cup Pomegranate seeds
1/2 cup Walnuts, coarsely chopped and lightly toasted

Whisk olive oil, lemon juice, vinegar and shallots together in a small bowl. Add salt and pepper to taste. Combine fennel and apple in medium bowl; mix in 2 tablespoons dressing.
Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 8 plates. Sprinkle each with walnuts and pomegranate seeds. Serve.

In Your Glass
Doug and I like to move into dinner offering our guests a glass of white wine. With this salad in mind, I like something with brightness and elegance. The salad has a bit of acidity along with a touch of sweetness from the pomegranates. There are many great wines from which to choose. We may select a Chablis, or a Pinot Gris from Alsace, or, of course, Red Shoulder Ranch Chardonnay.

 

Serves 8

Ingredients

Ribs
16 (2 1/2 to 3-ounce) bone-in beef short ribs, trimmed
1 teaspoon sea salt
3 grinds black pepper
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped shallots
1/2 cup chopped, peeled carrots
1/2 cup chopped, peeled celery
5 garlic cloves, peeled and gently smashed
2 sprigs rosemary
2 cups cabernet sauvignon or other hearty red wine
2-3 cups low-sodium beef broth
1 bay leaf
1 teaspoon all purpose flour
1 tablespoon cold water
1 tablespoon balsamic vinegar

Polenta
4 cups fat-free milk
Sea salt and black pepper to taste
2 teaspoons dried red chili flakes
1 cup dry polenta
1/3 cup grated fresh aged Asiago cheese

Gremolata (optional)
¼ cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
Grated rind of 1 lemon
2 garlic cloves, minced

Heat a large Dutch oven (or a cast iron enameled pan with a tight fitting lid) over medium-high heat. Meanwhile, sprinkle ribs with salt and pepper. Add 1 teaspoon of the olive oil to the pan. Then, add 8 ribs and sauté, browning them for 5-6 minutes. Remove ribs to a holding platter and then repeat with remaining oil and ribs. When brown, remove to platter.

Preheat your oven at this point to 350°F.

Add onion, shallots, carrots, celery, garlic, and rosemary to the pan. Sauté 3-5 minutes. Add wine to the pan and bring to a simmer, scraping pan to loosen the browned bits and them back into the sauce. Simmer until the wine is reduced by a third. Add broth and bay leaf to the pan and bring back to a simmer.

Return ribs to the pan. Cover and bake for 45 minutes. Turn the ribs and bake for another 45 minutes. The meat should be very tender at this point. Remove the ribs from the pan and keep warm.

Over a small bowl, strain the cooking liquid through a fine mesh sieve and discard the solids. Then, skim the fat and discard. Return the cooking liquid to the pan. Whisk together flour and 1 tablespoon cold water in a small bowl. Whisk into the broth and bring just to a boil. Simmer until reduced to about 1 cup. Remove from heat and add vinegar. Keep warm for serving.

Polenta: Bring milk, salt, pepper and red chili flakes to a boil. Turn flame to low and slowly stir in polenta. Cook until thickened, about 4-5 minutes, stirring constantly. Remove from flame and stir in the Asiago cheese.

Gremolata (optional garnish): Combine all ingredients.

Serving: For each serving, place a 1/2 cup polenta in a shallow bowl and top with 2 ribs, 2 tablespoons sauce and 1-2 teaspoons of the gremolata mixture (optional).

In Your Glass
This short ribs dish offers a whole host of robust flavors and textures for fall. With its heartiness, you’ll find a lot to choose from among Cabernet Sauvignons or Merlots from various wine-producing areas around the world, especially those originating in New World regions. From California, our go-to for a dish like this is Shafer’s One Point Five® Cabernet Sauvignon. Its elegant profile of bold freshness makes it a compelling companion.

 

8 servings

Ingredients

Cake
2 1/2 cups unbleached all purpose flour
1/2 cup white whole wheat flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
4 large eggs
1 cup sugar
¼ cup agave syrup
1 teaspoon lemon zest
1 teaspoon orange zest
1 cup extra virgin olive oil (fruity rather than peppery base flavor)
1/2 cup Greek yogurt
3/4 cup whole milk
2 tablespoons Grand Marnier

Glazed Pears
1 cup sugar
¼ cup water
4 Bartlett pears, peeled, cored and sliced (about 4 cups)
1/2 cup pear juice (or apple cider can be substituted)

Preheat the oven to 325°F. Coat a 9x5 loaf pan with nonstick cooking spray and place a piece of oiled parchment in the bottom of the pan.

Cake: Whisk the flour with the baking powder and salt in a medium bowl. Set aside. In a separate bowl, whisk the eggs with the sugar until combined; add the lemon zest, orange zest, olive oil, yogurt, milk and brandy and whisk again until combined. Add the dry ingredients to the wet ingredients and whisk until combined.

Pour the batter into the prepared pan. Bake the cake until golden brown and a toothpick inserted into the middle comes out clean, about 1 hour and 15 minutes. You may need to cover the cake with foil the last few minutes of baking to prevent the top from becoming too brown.

Let the cake cool on a rack for 30 minutes. Run a knife around the edge of the loaf and invert it onto the rack, removing the parchment carefully. Let cool completely.

Pears: In a medium sauté pan, simmer the sugar and water over medium heat, swirling the pan (do not stir with a spoon) until it is a dark amber, about 5-8 minutes. Carefully fold the pears into the caramelized sugar. Add the pear juice and cook over medium heat until the apples are tender and translucent, another 5-8 minutes.

Cut the loaf into 8 slices and divide among plates. Spoon the apple mixture over the cake and serve.

In Your Glass
A number of classic dessert wines could accompany this cake but instead we might lean toward a white port, “leve secco”, or “light dry”, which hails from Portugal’s Douro region. With a little less alcohol than the other traditional ports, and a hint of sweetness, it complements dessert with lovely almond and vanilla aromas and flavors. Doug and I like to find wines that avoid being overly sweet as they tend to mask some of the cake’s more delicate flavors. Of course I’m also partial to Shafer’s Firebreak made in the style of late-bottled vintage Port.

 

Serves: 4

Light, fresh and clean flavors perfect for a warm Summer’s evening.

Ingredients
4 small zucchini
4 yellow squash
1 fennel bulb
1 pint red cherry tomatoes, halved
2 Tablespoons lightly toasted, coarsely chopped, walnuts
1/2 cup shaved ricotta salata (feta is a good option)
2 Tablespoons Extra Virgin Olive Oil
Juice of 1-2 Meyer lemons
1 cup fresh basil leaves, cut chiffonade
1/2 cup fresh mint leaves, cut chiffonade
Sea salt and freshly ground black pepper to taste

Using a mandolin, julienne the zucchini and squash (only as far as you see the seeds are exposed). Cut tops off of fennel bulb and cut into quarters. Shave thinly.

Toss together the zucchini, squash, and fennel. Just before serving, add the olive oil, lemon juice, basil, mint , salt and pepper. Toss just to coat, then add the cherry tomatoes. If plating, save the ricotta salata for garnish as you plate the salad. If serving family style, shave the ricotta salata over the top of the entire salad and serve.

In Your Glass
This salad offers an intriguing balance of bright, distinct flavors with some of the creaminess that the ricotta or feta brings. Annette says she and Doug have enjoyed this on various evenings with a Sancerre (Sauvignon Blanc produced in the Sancerre region of France), a crisp Riesling from the Alsace region of France or a wine closer to home, Red Shoulder Ranch Chardonnay.

 

Serves: 6

Ingredients

Salmon
2 ¼ lbs. fresh Salmon filet (skin on), cut into 6 oz. portions
2 Tablespoons fresh lemon juice
Sea salt and fresh pepper to taste
2 teaspoons turbinado sugar
1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon allspice

Salsa
4 medium ears fresh corn
¼ cup diced red onion
1 small red bell pepper, diced
1/2 cup sliced scallions, include some of the green
¼ cup fresh lemon juice
2 teaspoons olive oil
1 teaspoon agave syrup (optional)
1/2 cup cilantro leaves, (additional for garnish)
Freshly ground sea salt and pepper to taste

Heat grill to medium high, around 400°F. Prepare the salmon first by taking the small bones out of each filet. (Easiest if you use small, needle-nose pliers.) Tear a sheet of aluminum foil large enough to hold all of the salmon filets and place on a platter. Place each piece of salmon, skin side down on the foil. Sprinkle with lemon juice, salt and freshly ground pepper. Mix sugar, chili powder, cumin and allspice. Sprinkle mixture liberally atop salmon. Refrigerate until grill is heated.

Salsa: Clean the ears of corn, removing husk and silk. Grill just prior to putting Salmon on the grill – and just long enough to roast the corn until you see a bit of charring on both sides. Remove the corn to cool.
At this point, slide the foil with marinated Salmon off the platter and onto the grill. Close the grill hood and continue to cook for 2-3 minutes. Reduce heat to 325-350°F and continue to grill until salmon is almost cooked through, approximately 10-12 minutes. Remove from grill and let stand a few minutes before serving.

Salsa: Shave the corn off the ears and place in a medium bowl. Add onion, pepper, scallions lemon juice, olive oil and agave. Toss to coat. Add salt and pepper to taste. Add cilantro leaves just before serving. (Can be made ahead and refrigerated or served at room temperature.)

Plating: Place one (skinless) salmon filet on plate (skin will stick to the foil for easy removal of the cooked fish). Spoon 1/3 cup salsa (or more as desired) over top of each salmon filet. Garnish with additional Cilantro.

In Your Glass
It’s tempting to play it safe and serve this entrée with a white wine but Annette says she and Doug have enjoyed the delicious rewards of being more adventurous. Their favorite wines with this have been lighter style reds such as a fruit forward Pinot Noir from Burgundy or even a richer style red such as Shafer’s Merlot – something juicy to go nicely with both the richness of the salmon and the flavors of the chili crust.

 

Serves: 6 - 8

A fun twist on traditional Strawberry Shortcake. And the term ‘pazzo’ refers to an Italian word for crazy. Adding a bit of Balsamic seems a bit crazy at first, but please hold judgment until you try it!

Ingredients
1 cup whole blanched almonds, toasted lightly
¾ cup whole wheat flour
1/2 cup all purpose flour
1/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Dash ground nutmeg
8 Tablespoons cold, unsalted butter, cut into small pieces
2 Tablespoons ice water, plus more as needed

Sweetened Ricotta
12 ounces fresh ricotta cheese
¼ cup crème fraiche
2 Tablespoons sugar (or more to taste)
1/2 teaspoon vanilla extract
1 teaspoon finely grated lemon peel
Pinch of sea salt

Strawberries ‘Pazzo’
2 cups of fresh strawberries, quartered
2 Tablespoons superfine sugar
2 Tablespoons Balsamic vinegar (or more to taste)

Crisps: Pulse the almonds in a food processor until coarsely ground. Add flours, sugar, baking powder, salt, cinnamon and nutmeg; pulse to combine. Add the butter, a little bit at a time, pulsing until the mixture resembles coarse meal.

With the machine running, add the ice water, 1 Tablespoon at a time. Add enough just until dough starts to come together. You may need to add more water – if so, add 1 teaspoon at a time. Wrap the dough in plastic wrap and refrigerate until cold and slightly firm, 20-30 minutes.

Preheat oven to 350°F. Roll dough out to 1/3 – 1/2 inch thickness on a lightly floured work surface and cut with a round biscuit cutter. Cut out 6-8 circles. Transfer the rounds to baking sheets lined with parchment. (Roll out remaining scraps and repeat.)

Bake until the edges of biscuits turn golden brown, about 30 minutes.Transfer to wire racks. Let cool completely. When serving, place a dollop of the ricotta on the crisp and top with the berry mixture.

Sweetened Ricotta: Place the ricotta in a fine sieve and set it over a bowl to drain for 10-20 minutes. Discard excess liquid. Stir together the ricotta, crème fraiche, sugar, vanilla, lemon peel and salt. Refrigerate until serving.

Strawberries ‘Pazzo’: About 30 minutes before serving, toss the strawberries with sugar and vinegar. Keep at room temperature until service.

Plating: Place the biscuit into a shallow bowl, top with ricotta and then strawberries. Enjoy!

In Your Glass
Annette says this one is great with a blanc de noir Champagne, an unexpectedly lovely way to finish a meal. She and Doug have also enjoyed this with a well-chilled, Marsannay rosé or Shafer’s Cabernet dessert wine called Firebreak – each brings its own alluring flavors and textures.

 

Serves: 6

Ingredients
1 Tablespoon Olive Oil or Canola Oil
1 1/2 pounds asparagus, stalks peeled and coarsely chopped (about 2 cups)
¼ cup chopped shallots
1 cup chopped leeks, both white and tender green parts
1/2 cup chopped, peeled celery
¼ cup chopped, peeled carrot
1-2 cloves garlic, minced
1 Tablespoon chopped fresh thyme
1/2 cup white wine
6 cups vegetable or chicken stock
2 cups freshly shelled English Peas
1 Tablespoon freshly squeezed lemon juice
Sea salt to taste

Nonfat Greek Yogurt mixed with lemon juice for garnish
6 Tablespoons Greek Yogurt
2 teaspoons fresh lemon juice

Whisk together and refrigerate until ready to serve.

In a stockpot, heat the oil and sauté the shallots, leek, celery, and carrots until just translucent. Add the asparagus and continue to sauté until soft, 3-5 minutes. Add the garlic and continue to sauté just until the aroma of garlic is noticeable. Then, add the wine, simmer and reduce by half, scraping pan to incorporate into soup. Next, add the stock and bring just to a boil. Turn down heat to a simmer for 10-15 minutes, until all vegetables are soft. Add the peas and cook for 5-6 more minutes just until they are soft.

Remove from heat and allow to cool slightly. Pureé with an immersion blender (one of my favorite tools!) if available or alternatively in a blender in small batches. If using a blender, as when pureéing anything warm, leave the blender top ajar and place a dishtowel over the top to catch any soup that escapes.

Serve the soup warm or cold garnished with a swirl of the Greek Yogurt with lemon.

In Your Glass
With the bright yet delicate springtime flavors of this soup we have enjoyed a glass of Shafer Red Shoulder Ranch Chardonnay as well as a selection of wines from Chablis (also Chardonnay). It's also great to try some lesser-known whites such as an elegant Vermentino from Tuscany’s Bolgheri coast with its fruit forward essence and pleasurable minerality.

Serves: 6

Ingredients
2 pounds Halibut (6 filets)
1 Tablespoon Hoisin sauce
2 Tablespoons lemon juice
1 Tablespoon finely minced lemon zest
1 Tablespoon white wine
1 Tablespoon canola oil
Freshly ground sea salt and pepper to taste
1 teaspoon olive oil
6 lemon wedges (for garnish)

Soba Noodle Salad
12 ounces soba noodles or other wholegrain pasta
3/4 cup buttermilk
11/2 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice
11/2 teaspoons fresh lemon zest
3 Tablespoons minced chives
1 cup watercress
1 cucumber, peeled, seeded and julienned
1 scallion, sliced thinly
Freshly ground sea salt and pepper, to taste
Red pepper flakes to taste

Preparation: Rinse halibut under cold running water and pat dry. Remove any bones. Combine hoisin, lemon juice, lemon zest, white wine and canola oil. Place halibut in a glass dish with just enough room for all filets to lay flat. Pour marinade over halibut, making sure to coat both sides. Cover. Let marinate 30 minutes in the refrigerator.

While the fish is marinating, bring a large pot of lightly salted water to a boil. Add soba noodles and cook until al dente. Drain and rinse under cold water.

Mix together, olive oil, lemon juice and zest, chives, and salt and pepper to taste. In a large bowl, gently toss soba with buttermilk mixture. Add watercress, cucumber, scallion and salt, pepper and red pepper flakes. Toss to incorporate. Serve or refrigerate until ready to eat.

To prepare halibut: Heat a non-stick sauté pan to high heat. Add olive oil and swirl around pan. Add halibut pieces. Sauté just until halibut looses it’s interior translucency – a little bit of translucency is fine since the fish will continue to cook a bit once removed from the heat. Remove from the pan.

To serve: Place one serving of the dressed soba noodles on serving plate. Top with seared Halibut. Squeeze lemon juice over halibut just before serving – or allow guests to make the choice. Enjoy!

In Your Glass
This is one of those great dishes that we have loved trying with both red and white wines. A Shafer Merlot can be a delicious companion as can a Pinot Noir or a white with a medium to full body, such as a favorite Sémillon.

Serves: 6 - 8

Ingredients
4 large eggs, separated
1 cup granulated (baker’s) sugar
2 teaspoons vanilla
3 cups lightly toasted walnuts, finely ground
1/2 cup ground bittersweet chocolate

Caramel Sauce for garnish, optional
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream

Preheat the oven to 375°F. Cut parchment in a circle to fit the bottom of an 8-inch round cake pan. Butter and flour once parchment has been laid into the pan. With an electric mixer and paddle attachment, beat the egg yolks and sugar together until light and fluffy, 4-5 minutes. Stir in the vanilla.

In a separate bowl, beat the egg whites until they just hold stiff peaks using the whisk attachment. Fold 1/3 of the egg whites into the egg yolk mixture. Add the walnuts and chocolate and stir to blend. Fold in the remaining egg whites just until incorporated.

Pour the batter into the prepared pan and bake for 45-55 minutes or until firm and golden brown. Cool before removing the cake from the pan.

To serve: cut into wedges and garnish with a drizzle of caramel sauce (optional) or a scoop of vanilla gelato.

Caramel Sauce Recipe
Yield: Makes a little over one cup of sauce

Note: Before you begin, make sure you have everything ready to go, your “mise en place”, the cream and the butter measured out and next to the pan. It is important to work quickly, with all ingredients at hand, or the sugar may burn.

Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. (It is important to use a pan with high sides since the addition of the heavy cream will cause the caramel to foam up considerably.) As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

Once the butter has melted, take the pan off the heat. After 5 seconds, slowly add the cream to the pan and continue to whisk to incorporate.

Whisk until caramel sauce is smooth. Let cool in the pan for a couple of minutes, then pour into a glass jar and let sit to cool to room temperature. Once cooled, you can store in the refrigerator for up to 2 weeks. Warm before serving.

In Your Glass
We've enjoyed finishing a meal with this cake and a little of Shafer's Firebreak, a Cabernet dessert wine, or a double espresso.