Saturday, January 13, 2018

Valentine's Day Treat, Dessert and Papagni Wine Pairing, Easy Chocolate Raspberry Mocha Cheesecake

Easy Chocolate Raspberry Mocha Cheesecake

2 teaspoons of espresso powder
1 package of cream cheese, softened
2/3 cup of sugar
3 Tablespoons of unsweetened cocoa powder, sifted
2 teaspoons of vanilla extract
1 container of whipping cream
1 graham cracker pie or chocolate pie crust
1 pint of fresh raspberries, washed.


Directions: With an electric mixer, beat cream cheese, espresso powder, sugar, cocoa powder
and vanilla extract, mix until smooth. Fold in the whipping cream, mix well.
Spoon mixture into prepared chocolate pie crust. Refrigerate for three hours.
Dust with cocoa powder or powdered sugar.


Pair your raspberry dessert with a 2011 Muscat from Papagni Vineyards.
If you are in the mood for a red dessert wine, try Papagni 2003 Alicante Bouschet Dessert Wine.


2011 MUSCAT
WHITE WINE
"Our Muscat is pale straw in color with fresh floral aromas and just picked grapefruit.
The palate is rounded, rich and sweet. The honey and apricot fruit flavors are balanced
with a delicate acidity that keeps it fresh through to the lively finish.
A lovely wine to pair with spicy Asian cuisine or serve after dinner
with fresh fruit and angel food cake." ~ Demetrio Papagni 750 ML  ALC 12% BY VOL

2003 ALICANTE BOUSCHET (PORT STYLE)
DESSERT WINE
Our 2003 Alicante Bouschet is a sumptuous dessert wine. Rich and flavorful with a nose dominated by sweet, toasty black fruits and white pepper that carry through to rich, mouth -filling flavors with soft tannins and a very silky finish. Aged for 9 years in our cellars, this Alicante Bouschet is ready to drink now. Only 95 cases of this exquisite wine were produced. 750 ML  ALC 18.5% BY VOL

To purchase Italian Biscotti Cookies: Noni Julie's Biscotti Cookies
To order Papagni Wine: Papagni Wine For Sale

Sunday, November 26, 2017

Leftover Thanksgiving Turkey Soup

Leftover Thanksgiving Turkey Soup
by, Gina Meyers


2 cups of cubed turkey meat, white and dark
½ bottle of white wine (such as Papagni's Pinot Grigio)
2-3 bay leaves
4-6 cups of water
2 garlic cloves, unpeeled and chopped into tiny pieces
4 celery stalks, cut into 1 to 2 inch segments
3 medium carrots, peeled and cut into 1 inch segments, quartered
Salt and pepper to taste
4 Tablespoons of turkey stock from the leftover turkey gravy or the drippings of the cooked turkey (you may also go to the butcher and ask if they have turkey stock)
(substitute 1 to 2 chicken broth bouillon cubes)


Directions, in a crock pot, place all ingredients and put on low for 4 hours.

I used Papagni Vineyards Pinot Grigio in this recipe. Buy wine here:
Place in an Aladdin or Mason jar and give as gifts or store in the glass jars in the freezer. Aladdin Mason Jars, http://www.ginameyers.com, http://www.serendipitymediagroup.com

Sunday, November 5, 2017

Pumpkin Pomegranate Spiced Biscotti, by, Gina Meyers







Pumpkin Pomegranate Spiced Biscotti
1 cup of sugar
4 Tablespoons of butter, softened
1/2 cup of canned pumpkin pie filling
1 large egg
1 1/2 teaspoons of vanilla extract
1/4 cup of pomegranate airls
3 cups of flour
1 Tablespoon of pumpkin spice
2 teaspoons of baking powder
1/2 teaspoon of cinnamon
1/2 teaspoon of salt
1/8 teaspoon of ground ginger
Directions: Preheat oven to 350 degrees. Place all of wet ingredients in a large bowl and beat with an electric mixer. Next, add dry ingredients and blend. Add pomegranate airls as a last step. 
  1. 1. Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide. Place butter or olive oil on the cookie sheet. 
  2. 2. Bake 20  minutes, or until slightly firm to the touch. Cool on baking sheet 5 minutes.
  3. 3. Transfer to cutting board and cut diagonally into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.

Sunday, October 29, 2017

Green Bay Packers Cookbook and the Unofficial Giants Cookbook, Don't Stop Believing, by, Gina Meyers





Gina Meyers is best known as the author of The Unofficial Harry Potter Cookbook and Love at First Bite: The Unofficial Twilight Cookbook.  But there’s more to this classically-trained chef than just fantasy novels.  Meyers has also produced cookbooks for fans of two winning teams:  the Green Bay Packers and the San Francisco Giants.  And while the “Laces Out Bacon Wrapped Scallops” in the Packers book are just the same as the “Don’t Stop Believing Bacon Wrapped Scallops” in the Giants book, both are also “healthy and tasty.”

Friday, October 27, 2017

Press Release for Wine Tasting & Noni Julie's Biscotti Cookies for Papagni Winery, "Holiday Spirit Weekend", November 11th and 12th

"Holiday Spirit Weekend", November 11th and 12th, 2017
10:00 a.m.-5:00 p.m., Papagni Winery:
9505 Road 30 1/2

Madera, Ca 93636


















FOR IMMEDIATE RELEASE

Papagni Wines (Madera, California)

Desiring to create a memorable “Holiday Spirit Weekend” for tasting room visitors on November 11th and 12th, (from 10-5pm) Papagni Wines will combine the pouring of selected award-winning wines with yummy Italian Biscotti Cookies from Noni Julie’s Biscottis, hand-crafted chocolates from Fab Delights, various dishes created by Executive Chef, Sherry Rovenstine with Central Valley Caterers, and Soul Full of Heart Author Claude Ball signing copies of his book, plus exhibits from local artists within the celebratory atmosphere of the upcoming Holiday Season.  Papagni’s bold reds (2011 Alicante Bouschet and 2015 Barbera), refreshing whites (2015 Pinot Grigio and 2015 Grenache Rose), and special dessert wines (2016 Muscat and 2003 Alicante Bouschet Dessert), will be enjoyed.  Updated information on recently-released wines will be provided at the sales desk, and escorted winery   tours will be available upon request.  Come and let us kick off your Holiday Season with a Merry Wine Weekend!!!   For more information, please visit: Papagni WineryNoni Julie's Biscotti Italian Cookies

Friday, October 20, 2017

Life Lessons From My Pastor, "Fishing With The Master"





Peter from the bible had many obstacles. He had to overcome the reality of fatigue, it became challenging for him to do the right thing.

But remember when you rely on the experience of the master:

1) He will give you greater blessings.
2) He will give you a greater calling.
3) He will give you greater faith.

Remember to be a fisher for men, not for fish.

So when they pulled their boats up on shore, they left everything to follow the master.
They left the fish, they left their home, their family, their jobs, their livlihood. To Follow the Lord Jesus Christ. So Gob asks us to obey him even when we don't feel like it.



Wednesday, October 4, 2017

BBQ Beans, excerpt from Tailgate Teasers, by, Gina Meyers



BBQ Beans
8 ounces of bacon (can use turkey bacon or Applewood smoked pepper bacon)
Two 28-ounce cans of baked beans
2 red bell peppers, diced
1 yellow and 1 green bell pepper, diced (can use orange bell pepper too)
1 red onion, finely chopped
¼ cup of ketchup
9 ounces of barbecue sauce (your choice for flavor)
6 ounces of molasses, dark
¼ cup of honey
¼ cup of brown sugar
Salt and pepper to taste
(optional) ¼ cup of maple syrup

Directions: cut bacon into small pieces. Heat in a frying pan over medium high heat or cook in the microwave for 3-4 minutes (on a microwave safe plate with a paper towel covering the bacon). Cook until bacon is crisp, set aside.

Heat a large pot over medium heat, add baked beans and bacon and the bacon drippings and bring to a simmer. Add the diced pepper and onions and all of the remaining ingredients and simmer on low for 30 minutes. You may also add the ingredients to a crock pot and cook on warm for a couple of hours.

For this and other recipes, please go to: Tailgate Teasers, by, Gina Meyers