Crabby Crimini Mushrooms

 

These were SO INCREDIBLY tasty! Add on that they were also very easy to whip up and you've got a go-to appetizer that makes people happy.  In fact, I made this for a friend who was wary of mushrooms and needless to say, she's now in love :)

The initial stuffing for these includes your standard equation for deliciousness: garlic, butter, parsley and lemon juice.  But the refreshing addition of lemon zest really made these little guys pop.  It also helped them pair perfectly with the New Zealand Sauv Blanc that I served.  The Food Network recipe called for way more butter than I used - so they were not only really good, but they also qualified for 'semi-healthy' with the reduction of butter.  (Also, I use Earth Balance, which is a non-dairy buttery spread that tastes really amazing.)

After a first round in the oven with the initial stuffing from above - the criminis were ready to receive their second filling: sauteed spoonfuls of shallot, lump crab meat and crisp white wine which had been reducing on the stove top.  A generous sprinkle of panko breadcrumbs along with a few minutes under the broiler and we were in business.  These are some seriously addicting appetizers!  One reviewer called these the perfect balance of 'surf and earth.'

Enjoy!

Here's the recipe: Crabby Crimini Mushrooms

Starborough Sauvignon Blanc with Crabby Crimini Mushrooms

A few nights ago I had a holiday dinner with a long time friend.  She took charge of the main course, leaving me to come up with a delicious appetizer to start us off.  Wanting to try my hand at stuffed mushrooms, I found a recipe in Food Network Magazine that fit the bill.  Since these magic mushrooms are stuffed with crab and accented with lots of lemon zest, I chose to pair the dish with a crisp, citrusy Sauvignon Blanc.  I love wines from New Zealand so I picked up this Starborough wine from Ralph's Supermarket for a reasonable price and it went perfectly with my creation.

For more about Starborough Wines, check out their very informative website:

http://www.starboroughwine.com/

St. Germain Champagne cocktail with Pear Chutney Bruschetta with Pecans and Blue Cheese

La Marca Prosecco

 

La Marca describes prosecco as such: "Grown in Italy, the Prosecco grape is cherished for its expressiveness. La Marca Prosecco is a fresh sparkling wine with a vibrant bouquet of apple, white peach and honeysuckle. The soft, harmonious fruity notes highlighted by pleasant acidity make this wine ideal for any occasion."

Learn more about it at: http://www.lamarcaprosecco.com/

I picked this bottle up at Costco :)

Pear Crostini with Brie, Prosciutto and Truffle Honey

 

These crostini were so delicious and couldn't be simpler to make!  They are truly an effortless appetizer.  Fall fruits, I used pears here, contrast perfectly with a rich cheese like the Saint Andre Triple Cream Brie. 

Inspiration for this came from a late summer crostini I had for my birthday that featured ripe peaches, with burrata cheese and a balsamic reduction.  As we got further into fall, I swapped out peaches for pears and brie for burrata.  These adaptations could be made throughout the year for countless pairings :)

Begin by toasting the bread in the oven, about 5-10 minutes or until the tops just begin to get golden.  Before a second round in the oven, take them out and top each one with a slice of brie.  Back in the heat, leave them just until the cheese softens.  This cheese is so creamy it can end up looking like melted butter if you leave it in there too long!

When the oven in working, finish the prep of the pears and prosciutto.  Slice the pears very thinly and roll torn pieces of prosciutto to top each crostini.  Go to work immediately when you bring them out of the oven.  Top them and bring them to the table.  For an AMAZING finishing touch, drizzle each bite with truffle honey.  It is heaven on earth.  

This deceivingly easy appetizer goes perfectly with a bubbly prosecco :)

Crostini Inspiration

 

These ingredients each look beautifully delicious - I can't wait to put them all together for a perfect appetizer.....

Kila Cava Champagne

 

Terranova Fine Wines says, "Kila Cava has the pedigree of the finest sparkling wines made.  Grown in the Estate vineyards of Vins El Cep in the Penedes comes this vintage 2008 blend of Macabeo, Parellada and Xarel.  Aged 12 months on the lees, the wine retains bright fresh fruit with rich creamy, toasty flavors. Vintage Brut at a non-vintage price!"

Read more or order at: Terranova Fine Wines

In addition, Vino Bello describes it as, "dry and toasty, mimicking Champagne and has flavors of apple, citrus and a touch of grapefruit. It effortlessly cleanses the palate with its bubbles and goes with a wide variety of food. Now it’s not going to make you forget Dom Perignon or Cristal, but at the price, it’s a house bubbly that you can democratically pour for everyone."

Find more information at: Vino Bello