:: The Zen Gourmand ::

January 23, 2010 marks the beginning of a new year of monthly wine tastings for the Zen Gourmand’s Wine Club. The season promises to be exciting with a lineup of themes to appeal to every palate, budget and interest.

The coming season also brings a few changes to this informal wine club.

• Regular monthly tastings, allowing you to plan and schedule well ahead of time.
• Membership. It saves you money, brings privileges and you help support a local charity.
• More variety. Not just wine tastings any more but also fortifieds and spirits once in a while as well as evenings of food pairings.
• Special seminars letting you gain indepth knowledge into the world of wine.

Schedule:

• Saturday, January 23: Cozy Winter Wine Tasting REGISTER HERE
• Saturday, February 20: TBD
• Saturday, March 20: TBD

Membership:

• $98/annum, a $200 value
• $5 of every membership goes towards the support of Durham Region’s St. Vincent’s Kitchen. Oshawa.
• Tastings and events at cost
• Includes a $25 Gift Certificate at Julie Moore Spa, Whitby.
• Includes a monthly Club News Letter
• Includes a monthly personalized food and wine paring consultation.
• Additional special privileges as they become available.

Non Members:

• $15 + Cost of tasting/event

Location:

• South Whitby. Specific venue depends on the event and the number of people attending. Announced two weeks prior to event

CLICK FOR CLUB MEMBERSHIP REGISTRATION FORM

CLICK TO REGISTER FOR ANY OTHER EVENT

My entire production of Biscotti for the coming Chrismas season has sold out. You can still get your hands on some of them. All you have to do is follow this easy recipe and make them yourself ;-).
This recipe can be made into a traditional, hard biscotti or if served with a sparkling wine, as a soft biscotti.
Champagne is used as the main wet ingredient and with its fine aromas and effervescence produced a dough of subtle delicacy.

What you need:

4 cups (1L) all-purpouse flour
2 tsp (10ml) baking powder
1/2 tsp (2ml) salt
Grated zest of 1 orange
1 cup (250ml) of slivered almonds, lightly toasted (optional)
3 large eggs (4 if not using champagne)
1 1/3 cups (275ml) granulated sugar
1/4 cup (60ml) vegetable oil (1/2 if not using champagne)
1/2 cup (125ml)of champagne
2 tbsp (30ml) orange juice
1 tsp (5ml) vanilla extract (almond)
1 cup (250ml) dried cranberries

Method:

• Preheat oven to 325F (160C)
• Line large baking sheet with parchment paper
• In a large bowl combine flour, baking powder, salt, orange zest and almonds (if using).
• In a medium bowl beat eggs until fluffy and light in colour
  Beat in the sugar, oil, orange juice and vanilla.
  Stir in champagne.
• Add to flour mixture and stir until nearly absorbed
• Add cranberries and stir until all is well combined
• With moist hands, divide dough in half and form into two loafes about 15 in (38cm) long, about 4 in (10 cm) wide and about 3/4 in (2cm) high, keeping the loafs 2 in (5cm) apart.
  Keep moistening your hands as needed. Smooth the
  loafs into desired shape.
• Bake the loafs for about 35 minutes or until cracks start to appear and the top of the loafes take on a golden colour.
• Remove the loafes and slide the onto a cutting board.
• Cut the loafes diagonally into 1/2 in (1.25cm) thick slices, keeping the knife clean with a damp cloth as it becomes sticky.

For soft biscotti:

• Place the slices on their sides on a cookie sheet and toast lightly on both sides under the broiler.
• Cool on the baking sheet placed on a rack.

For hard biscotti:

• Stand the slices upright on a baking sheet 1/4 – 1/2 in (1cm) appart.
• Reduce the oven temperature to 300F (150C) and bake for an sdditional 30 to 35 minutes or until the biscotti are dry.
• Cool on the baking sheet placed on a rack.