Halloween Dinner ~ Pumpkin Shrimp Curry

I made a pumpkin shrimp curry dish for dinner this Halloween. It is definitely one I’ll keep in my recipe archives to make again and again this fall. The pumpkin and butternut squash with a little bit of spice made it the perfect dish for my favorite autumn holiday. 🙂 Yummy and festive!

The recipe is originally from Bon Appétit magazine. I substituted light coconut milk instead of regular, and brown rice instead of white, but otherwise followed the recipe pretty closely.

Pumpkin Shrimp Curry

Based on a recipe from Bon Appétit magazine

2 tablespoons olive oil

1 cup sliced onion

1 tablespoon minced ginger

1 tablespoon minced garlic

1 plum tomato, chopped

1 15-ounce can pumpkin purée

2 cups vegetable broth

1 cup unsweetened light coconut milk

1 1/2 teaspoons curry powder

1/8 teaspoon cayenne pepper

1 cup butternut squash, diced and roasted (toss the cubes with olive oil and salt, and bake at 400 degrees for about 20 minutes, or until tender)

1 pound shrimp, peeled and deveined

1 1/2 teaspoons fresh lime juice

Steamed brown rice


Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with a side of rice and a sprinkling of chopped cilantro.

Welcome 2013 ~ Five Spice Duck Breasts with Caramelized Quince

Happy New Year 2013!

On New Year’s Eve, we celebrated the last day of the year with a few Spanish tapas. My favorite was made with quince paste, Manchego cheese, and Marcona almonds. I had never cooked with quince before, and it really intrigued me! If you’ve never had it, I would describe it as a cross between a pear and an apple, but it needs to be cooked to bring out its sweetness. I love to explore ingredients I have never tried before. It keeps the kitchen fun and interesting.

I stayed with the quince theme for our New Year’s Day dinner. A new fruit for a new year seemed fitting! We had Five Spice Duck Breasts with Caramelized Quince to kick off 2013.  I followed the recipe from Cooking Light magazine pretty closely except that I cut the sugar in the poached quinces quite a bit. Other than that, we thought it was a really exceptional recipe!

Poached Quinces

Based on a recipe from Cooking Light magazine

2 cups water

1/8 cup sugar

1/2 teaspoon black peppercorns

1/2 cinnamon stick

1 (1-inch) julienne-cut lemon rind

2 cored peeled quinces, quartered

Bring first 5 ingredients to a boil in a sauce pan, and cook 2 minutes. Add quinces; reduce heat, and simmer 45 minutes or until tender, stirring occasionally. Remove from heat, and cool to room temperature. Remove quinces from liquid with a slotted spoon. Strain liquid through a sieve into a bowl; discard solids. Pour liquid over quinces.

Five Spice Duck Breasts with Caramelized Quince

From Cooking Light magazine

Poached Quinces from recipe above

1 teaspoon five-spice powder

2 teaspoons minced peeled fresh ginger

2 garlic cloves, minced

2 (12-ounce) packages boneless whole duck breasts, thawed and cut in half

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon thinly sliced green onions

Reserve 3/4 cup poaching liquid from Poached Quinces. Reserve remaining liquid for another use. Cut the quince quarters into cubes; set aside.

Combine 1/2 cup reserved poaching liquid, five-spice powder, ginger, and garlic in a large zip-top plastic bag. Add duck to bag; seal and toss to coat. Marinate in refrigerator at least 24 hours or up to 2 days, turning bag occasionally.

Preheat oven to 400°.

Remove duck from marinade; discard marinade. Sprinkle duck evenly with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Place duck, skin side down, in pan; cook 1 1/2 minutes or until skin is golden brown. Turn meat over; cook 1 minute. Place pan in oven. Bake at 400° for 15 minutes or until a thermometer registers 160° (medium) or until desired degree of doneness. Remove duck from pan, reserving 2 teaspoons drippings in pan. Place duck, skin side down, on a cutting board or work surface. Brush meaty side of duck with remaining 1/4 cup poaching liquid.

Heat reserved drippings in pan over medium-high heat. Add cubed quince quarters; sauté 5 minutes or until golden brown. Remove from heat; stir in sliced green onions.

Remove skin from duck; discard. Cut duck diagonally across grain into thin slices. Divide duck slices evenly among each of 4 plates; top each serving with 1/4 cup quince mixture. Serve immediately.

PS. The leftover quince syrup was a nice addition to a glass of sparkling wine to ring in the new year :).

PPS. The festive little paper hats were free to download and print from http://www.ellinee.com. Super cute!

A little holiday treat ~ Pumpkin Muffins

I have tried many pumpkin muffin recipes since pumpkin is one of my favorite fall flavors, but this is the one I keep coming back to. They are now an autumn/holiday treat that I make every year. (Sometimes I even make them in the spring or summer since they are so good, and canned pumpkin is available year round!) I follow the original recipe pretty closely, except I use 100% whole-wheat pastry flour instead of any white flour. I think the spices and the pumpkin combine well with the nuttier flavors in the whole grain flour. I hope you’ll give these a try! They are definitely a favorite at our house :).

Pumpkin Muffins

Adapted from Ellie Krieger’s book The Food You Crave: Luscious Recipes for a Healthy Life

Cooking spray

2 cups whole-wheat pastry flour

1 teaspoon baking soda

Pinch of salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

3/4 cup packed dark brown sugar

3 tablespoons unsulphered molasses

1/4 cup canola oil

2 large eggs

1 cup canned pumpkin

1 teaspoon vanilla extract

3/4 cup lowfat buttermilk

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

PS. If you don’t have buttermilk on hand, reduced fat sour cream can be a good substitute.

Lots to be thankful for ~ Roasted Pheasant with Chestnuts, Wild Rice and Fennel, Frisée Salad with Blue Cheese, Walnut and Cranberry Crostini and a Pumpkin Cake Roll with Cream Cheese Frosting

Happy Thanksgiving!

We celebrated a little early with family this year, so Rob and I had a quiet and cozy Thanksgiving for two on the actual holiday. I decided to shake things up a bit since we had the traditional turkey and sweet potatoes and all of that last week. For our own little celebration, we had Roasted Pheasant with Chestnuts, Wild Rice and Fennel, Frisée Salad with Blue Cheese, Walnut and Cranberry Crostini and a Pumpkin Cake Roll with Cream Cheese Frosting. If you would like to try something off the beaten path for your holidays, we both thought all three were exceptional! The recipes were twists on the traditional fare, so it still felt like Thanksgiving, but it was fun to try a few new things.

The frisée salad was a festive little starter for our meal. I have to admit, I am not a big cranberry sauce fan, and so the addition of dried cranberries on the crostini was my version of “cranberry sauce.” 😉 I used quite a bit less blue cheese than the original recipe called for, and I was actually able to find a reduced fat cheese by Stella that had a very full flavor. I also used a baguette instead of ciabatta since I liked the size better, and it has fewer holes to let the goodies fall through ;). I made the whole recipe for the crostini, so as to have leftovers as snacks in the coming days.


Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini

Adapted from Bon Appétit magazine

24 ½ or ¼ inch-thick slices of a French baguette, depending on your preference

3 tablespoons walnut oil, divided

1/2 cup chopped toasted walnuts

1/4 cup reduced fat blue cheese, crumbled

5 tablespoons minced shallots, divided

1/3 cup dried cranberries

1 bunch of frisée lettuce

1 teaspoon red wine vinegar

Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.

Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Sprinkle mixture on toasts. Bake until cheese melts, about 4 minutes.

Meanwhile, combine frisée, 1 tablespoon shallots, 1 tablespoon walnut oil, and vinegar in bowl. Serve with crostini on top of the frisée.

For the pheasant dish, I followed the recipe pretty closely. I did omit the butter when called for and used olive oil instead. I also needed to cook the pheasant longer than 40 minutes to get the breast meat to 160 degrees. If you haven’t ever had pheasant before (like we hadn’t) it has a very mild taste, but it is definitely not chicken or turkey. It was less gamey than I expected. A nice refreshing change from our usual poultry choices :). The sizes of the pheasants were also perfect for two with leftovers. I used two little 2 lb birds. (If you are in the Seattle area, Don and Joe’s Meats in Pike Place Market carries pheasant along with many other specialty meats. It’s a fun place to visit if you are looking for a little culinary adventure!)


Roasted Pheasant with Chestnuts, Wild Rice and Fennel

Adapted from MarthaStewart.com

2 cups fresh chestnuts

3/4 cup wild rice

1 teaspoon salt, plus more to taste

2 pheasants (about 2 pounds each)

1/4 cup fresh rosemary, finely chopped

1 clove garlic, minced

6 shallots, 2 minced and 4 slivered lengthwise

Freshly ground pepper

2 tablespoons plus 2 teaspoons olive oil

2 fennel bulbs (about 8 ounces each), sliced thinly crosswise

1 cup homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat

Preheat oven to 425 degrees. With a sharp knife, make two crosscut gashes on flat side of chestnuts. Place on a baking sheet, and roast for 15 to 20 minutes. When cool enough to handle, peel off skins and set aside.

Rinse rice well. In a medium saucepan, combine with 3 cups water. Bring to a boil, reduce heat, cover loosely, and allow to simmer for 25 minutes. Remove from heat, add 1/2 teaspoon salt, and let sit for 10 minutes. Drain, and set aside.

Rinse pheasant, and pat dry. Combine rosemary, garlic, minced shallots, and salt and pepper to taste. Rub cavity with mixture. Season outside with salt and pepper. Tie pheasant’s legs together with kitchen twine. Tuck wings under breast.

Reduce heat to 350 degrees. Pour 1 tablespoon oil in a roasting pan over medium heat. Brown bird evenly on all sides, about 15 minutes. Place breast side up; transfer to oven. Cook for about 40 more minutes, basting often, until legs are a little loose when you shake them.

Meanwhile, pour 1 teaspoon oil in a skillet. Add slivered shallots, and cook over medium heat for 5 to 6 minutes. Transfer shallots to a bowl.

Pour another 1 teaspoon oil in skillet. Add fennel slices, and cook for 5 minutes. Transfer to bowl.

Pour remaining tablespoon oil in skillet. Add chestnuts; cook for 2 minutes. Add 1/2 cup stock and 1/2 teaspoon salt. Bring to a boil and simmer until reduced to a glaze, about 10 minutes. Add remaining stock; simmer until again reduced to a glaze, about 5 minutes. Transfer to a plate.

Add rice, shallots, fennel, and 1 cup water to skillet and cook for 5 minutes. Add chestnuts. Season to taste with salt and pepper. Serve with pheasant.

For dessert, we had a pumpkin cake roll with cream cheese frosting. I reduced the sugar from the original recipe and I made a simple Neufchatel frosting for the middle instead of the traditional full fat cream cheese filling. The presentation was quite beautiful, but I must say, it looks harder to make than it actually was. My favorite kind of recipe! 😉


Pumpkin Cake Roll with Cream Cheese Frosting

Adapted from Cook’s Country magazine

cup cake flour, sifted

teaspoons pumpkin pie spice

teaspoon baking soda

Pinch of salt

large eggs

cup sugar

cup canned pumpkin puree

16 ounces Neufchatel, room temperature

3/4 cup confectioners’ sugar, plus more for garnish

For the Cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet and line with greased parchment paper. Whisk flour, spice, baking soda, and salt in medium bowl; set aside. With electric mixer on medium-high speed, beat eggs and sugar until pale yellow and thick, 6 to 10 minutes. Add pumpkin and mix on low until incorporated. Fold in flour mixture until combined. Spread batter evenly in prepared pan. Bake until cake is firm and springs back when touched, about 15 minutes. Before cooling, run knife around edge of cake to loosen, and turn out onto clean sheet of parchment paper that has been dusted with confectioners’ sugar. Gently peel off parchment attached to cake and discard. Roll cake and fresh parchment into log and cool completely, about 1 hour.

For the Filling: Place the room temperature Neufchatel cheese in a food processor, and blend with ¾ cup confectioner’s sugar until smooth.

To Assemble: Gently unroll cake and spread with frosting, leaving 1-inch border at edges. Re-roll cake snugly, leaving parchment behind. Wrap cake firmly in plastic wrap and chill completely, at least 1 hour or up to 2 days. Remove plastic, dust with confectioners’ sugar.

All Hallow’s Eve ~ Black and Orange Halloween Pasta

Happy Halloween!

We had a fun little Halloween dinner tonight based on the colors of the holiday – Black squid ink pasta and Kalamata olives with orange butternut squash and bell peppers. It not only looked festive and elegant, but the flavors also worked very well together. I would highly recommend it for your next Halloween dinner party if you’d like to try something new and fun :).

The trickiest part of the recipe was finding the black pasta. If you live in the Seattle area, Pasta & Co. has it in stock.  The flavor is about the same as typical pasta, but the look really stands out. I think it’s well worth the hunt for this recipe.

Black and Orange Halloween Pasta

From Epicurious.com

2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks

2 orange bell peppers, cut into 1-inch pieces

4 garlic cloves, thinly sliced

1 tablespoon thyme leaves

1/2 teaspoon hot red pepper flakes

1/4 cup extra-virgin olive oil

1 pound black linguine or spaghetti (squid or cuttlefish ink pasta)

1/2 cup pitted Kalamata olives, chopped

Preheat oven to 425°F with rack in middle.

Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil, and 1/2 teaspoon each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots, 25 to 35 minutes.

While vegetables finish roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.

Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add vegetable mixture to pasta in pot and toss to combine.

We paired dinner with a red wine by Owen Roe Winery called Sinister Hand. Ooooh, spooky! 😉 Also yummy! 🙂

Halloween Season ~ Applesauce Spice Muffins

I made a couple of batches of applesauce spice muffins to warm up the house on chilly October days. The original recipe was from Gourmet magazine, and it can be found at Epicurious.com. I used a few tricks to make these treats a little healthier, though ;).  I substituted whole-wheat pastry flour for the all-purpose flour, I reduced the sugar a little and I replaced the butter with a blend of canola oil and light sour cream.

Applesauce Spice Muffins

Muffin Ingredients:

1 1/2 cups whole wheat pastry flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Pinch of salt

2 large eggs

1 cup lightly packed light brown sugar

¼ cup canola oil

¼ cup and 3 tablespoons light sour cream

1 cup unsweetened applesauce (cinnamon or plain work well)

1 cup pecans or walnuts, coarsely chopped (optional)

Topping Ingredients:

1 1/2 tablespoons granulated sugar

1/4 teaspoon cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

¼ cup sliced almonds (optional)

Put your oven rack in the middle position and preheat to 400 degrees. Grease the muffin pan or line it with cupcake papers.

Stir together the flour, baking powder, baking soda, spices, and salt in a medium bowl. In a large bowl, whisk together the eggs and brown sugar, then whisk in the canola oil and sour cream until well combined. Stir in the applesauce. Add the flour mixture to the wet mixture until the flour is just moistened. Stir in the nuts at this point if you are using them. Divide the batter between 12 muffin cups.

For the topping, stir together all of the topping ingredients with the almonds if you are using them.  Sprinkle evenly over the muffins.

Bake until the muffins are puffed and golden, about 20 minutes. A wooden skewer inserted should come out clean.

Happy Halloween!

Wedding Anniversary, Part 2 ~ Curried Apple Salad with Mizuna, Sprouts and Prosciutto

The first course of our anniversary dinner was a curried apple salad with mizuna, sprouts and prosciutto. It blends Asian, Indian and Italian ingredients, but we thought it really worked well together. We love trying new things, and this is something I would never have thought to combine on my own. That’s why I love the creativity of the etoile chef! It keeps things fresh and new. If you’d like to try something a little off the beaten path, I would highly recommend it!

I based this salad on Domaine Chandon’s Heirloom Apple With Curry And Ginger Prosciutto Salad. For my own spin, I used less olive oil for the dressing and less salt for the apples. I also used a little more mizuna and prosciutto and a little less ginger as a matter of preference.

Curried Apple Salad with Mizuna, Sprouts and Prosciutto

2 ripe apples, cut into 1/4 inch half-moon slices

1 teaspoon madras curry powder

1 teaspoon lemon juice

1 tablespoon olive oil

Salt to taste

In a small bowl, whisk all of the ingredients together except for the apples. Then toss the apples with the dressing until well coated. Set aside.

1/2 oz ginger (peeled and sliced into paper thin matchsticks)

4 ounces mung bean sprouts

8 slices of prosciutto

8 large basil leaves (cut into thin strips)

1 tablespoon olive oil

Generous handful of mizuna leaves

2 teaspoons rice wine vinegar

Salt to taste

Combine the olive oil, vinegar and salt in a large bowl, and whisk well. Toss the remaining ingredients, except for the prosciutto, into the vinaigrette.

To assemble, place the mizuna mixture on two individual salad plates. (I splayed it out so the pretty leaves all faced the edge of the plate.) Bunch up 4 pieces of prosciutto for each plate, and place them among the leaves. Then top it all with the apple slices.

Serves 2.

Happy 2011! ~ Julia Child’s Clafouti aux Poires

Happy 2011!

I have been on a little Julia Child kick this winter…I watched the movie Julie & Julia again, I am reading My Life in France and I tried a couple of recipes from Mastering the Art of French Cooking, Vol. 1. One of those recipes was for a pear clafouti, which we had as our first dessert of the new year. It’s one of the recipes in the book that isn’t heavy with butter or cream, so I actually followed it pretty closely. The woman knew what she was doing, so who am I to fiddle with her recipes too much? 🙂 The only minor substitution I made was skim milk instead of whole.

Clafouti aux Poires

3 cups peeled, cored and sliced ripe pears (about 1 1/2 lbs)

1/4 cup cognac (I used VSOP Hennesy Privilege)

1/3 cup granulated sugar

1 cup skim milk

Another 1/3 cup granulated sugar

3 large eggs

1 tablespoon vanilla extract

Pinch of salt

1/2 cup all-purpose flour

1 tablespoon butter

Prepare the pears, and let them soak in the cognac and 1/3 cup sugar for about an hour.

Preheat your oven to 350 degrees. Place the baking dish (I used a casserole dish) into the oven to preheat.

Place the ingredients from the milk to the flour in a blender  along with the remaining cognac and sugar poured out from the pears, and blend at top speed for a minute.

Take your baking dish out of the oven when it is hot, and lightly butter the bottom and sides. Pour a 1/4 inch layer of batter into the bottom. Spread the pears over the layer. Then pour the remaining batter on top so the pears are covered.

Bake on the middle rack for about an hour, or until it is puffed and browned and a wooden skewer inserted in the middle comes out clean. Serve warm.

I hope you enjoy this sweet start to the new year! Bon appétit!

Sweetest Day ~ Butternut Squash Soup with Pear, Cider and Vanilla Bean and Cider Glazed Salmon

Happy Sweetest Day! This is one of those little holidays that gives us an excuse for a little celebration. I am all for that :). I decided to make a special dinner menu to mark the occasion. The recipes were from a really good book I read this year called A Homemade Life: Stories and Recipes from My Kitchen Table. It was written by an author who lives here in Seattle, Molly Wizenberg, who has a well-respected recipe blog called Orangette. I read the book in the spring and have been saving these two autumn recipes until now. They are a little gourmet, a little decadent, and very delicious. Perfect for a fall evening that feels a little special.

The first recipe I made was a butternut squash soup with pear, cider, and vanilla bean. It’s a very funky combination, I know, which is why I had to try it! It just sounded so unique and special with the vanilla. Both Rob and I agreed it was a very nice and refreshing flavor combination. I would highly recommend it! I lightened the recipe a touch by using less half and half, and replacing the other portion with skim milk. It was still very creamy and silky because of the squash, so we didn’t miss the extra richness at all. I also only needed 1 tablespoon of olive oil instead of 3. Other than those two little details I followed the recipe, so I am just passing it along in all of its goodness :).

Butternut Squash Soup with Pear, Cider and Vanilla Bean

1 tablespoon olive oil

2 lbs of peeled and seeded butternut squash cut into 1-inch cubes (about 4 cups)

2 peeled and cored pears cut into 1 inch cubes (about 2 cups)

1 chopped
white onion

1 cup apple cider

4 cups low sodium chicken broth


¼ cup half-and-half

¼ cup skim milk

1 vanilla bean

Add the oil, squash, pears and onion to a large pot over medium low heat, and cook uncovered for about 10-15 minutes, stirring occasionally, until the onion is translucent and the pears are soft. Add the cider and bring it to a boil over medium high heat. Add the broth, lower the heat to medium low, and simmer partially covered for about 30 minutes until everything is tender.

Carefully puree the mixture in small batches in a blender. Return the soup to the pot and continue to cook over medium low heat, uncovered, until it has reduced to a thick and creamy consistency that you like. While the soup is bubbling, put the half-and-half and milk in a small saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds with the back of a knife. Put the pod and seeds in the dairy and put the pan over low heat until it is just steaming, but not boiling. Strain the vanilla pod from the mix and set aside. When your soup has reduced to the thickness you desire, stir in the vanilla mixture. Season with salt to taste and enjoy!

Makes 4-5 servings

The main course was a cider glazed salmon dish. It was so simple, but so delicious. Isn’t that the way with the best recipes? 🙂 I used half and half instead of all cream, but other than that detail I followed the recipe. I usually don’t use cream or butter, but because you only need a little bit of this glaze to make an impact, I didn’t skimp. I think a little bit is just fine :).

Cider Glazed Salmon

1 tablespoon butter

1 medium shallot, cut in half and peeled

2 cups apple cider

2, 3 or 4 salmon fillets (depending on the number of portions)


½ cup half and half

In a large skillet bring the shallot, butter and cider to a simmer over medium high heat.

Place the salmon in the cider blend, cover and simmer gently. Flip half way through. For every inch of thickness the salmon needs about 10 minutes to cook until it is just cooked through.

Remove the fish from the pan and cover with tin foil.

For the glaze, raise the heat under the pan to medium high, add a pinch of salt and simmer until the liquid is reduced by about 2/3. It will be a slightly thickened. Reduce the heat to medium and add the half and half. Bring to a boil, stirring frequently, until the mixture darkens to a light caramel color.

Plate the salmon and top with a spoonful of the glaze.

Rob also treated me to special little chocolate pumpkin truffles for dessert. One of my favorite local chocolatiers called Moonstruck Chocolate makes creative little pieces to go with the seasons. Almost too cute to eat….Almost :).


Wine Pairing

We had a new wine tonight from Columbia Winery called Romance Red. Since Rob and I had our wedding reception at that winery, it seemed like a good choice for a romantic evening celebration :).