In 30 days, Wine Road – Northern Sonoma County will host the 2011 A Wine and Food Affair on November 5-6. Click here for more information on this great weekend, and how to buy tickets.
One of the unique appeals of this event is the cookbook, Tasting Along the Wine Road. After spending two days driving around Alexander Valley, Dry Creek Valley, and Russian River Valley, tasting dishes prepared specifically to pair with the wines being poured, you get a book with recipes for all of the food offerings as part of your admission price.
In 2010, some of our favorite dishes at A Wine and Food Affair were:
♥ Lemon Ricotta Tart paired with Russian River Valley Chardonnay at Rued Vineyards and Winery;
♥ Chef Shari’s Beef Bourguignon paired with Emily’s Cuvee Russian River Valley Pinot Noir at Mueller Winery;
♥ Braised Pork Shoulder with Red Eye Gravy paired with Cabernet Sauvignon at Kachina Vineyards;
♥ Pulled Pork Sliders with Cabernet Caramelized Onions paired with Cabernet Sauvignon at Martin Ray Winery; and
♥ Petite Sirah-Braised Short Ribs with Gremolata paired with Petite Sirah at Sheldon Wines
Recipes for all of those food offerings are in the Tasting Along the Wine Road Volume 12 cookbook, along with recipes from the other 80 or so wineries that participated in 2010. The recipes are easy to follow and include everything from appetizers to soups to salads to entrees and desserts. In addition, the cookbook also features recipes from a dozen local Inns.
One of our favorite recipes from the Volume 12 cookbook is Apple Streusel Muffins from Highlands Resort in Guerneville. Here it is:
Apple Streusel Muffins
- 1/4 cup butter
- 1 cup sour cream
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- 1 medium apple, cored and diced (peeling is optional)
- 3 Tablespoons brown sugar
- 3 Tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Preheat the oven to 350 degrees.
- Spray a muffin pan with non-stick spray.
- To prepare the batter, melt the butter in a heat-proof dish in a microwave oven, and pour the butter into a large bowl. Allow it to cool slightly. Add the sour cream and eggs, mixing well with a whisk.
- Sift together and stir in the flour, sugar, baking powder, cinnamon, allspice, baking soda, and salt. Stir until just barely mixed. Fold in the walnuts and apple. With muffins, you don’t want to over-mix; just barely blend the ingredients together. Spoon the batter into the greased muffin cups.
- To prepare the topping, mix the brown sugar, granulated sugar and cinnamon together in a small bowl and sprinkle the mixture on top of the muffin batter. Bake for 20 or 25 minutes, until the muffins are firm to the touch and golden brown. Serve warm.