Prosecco & Chambord Cocktail

We had dinner guests last Friday, and I wanted to serve a light, cooling, refreshing, not too sweet cocktail to kick off the night. I had a bottle of Prosecco on hand and a bowl of raspberries in the refrigerator and thought..." this could be a pretty great combo".  So, I combined ice-cold Prosecco in a large pitcher with Chambord (red & black raspberry liqueur) and added a large handful of fresh raspberries. I poured the mixture into large, chilled, ice-filled glasses garnished with fresh mint. The result? Delicious.

I love how easy it is to prepare this cocktail. It pairs well with appetizers, and because it is not too strong, the drink is perfect for brunch, lunch or pre-dinner appetizers.It doesn't hurt that it is absolutely gorgeous too. Give it a try; I have a feeling you will be making this all summer. Enjoy!

Prosecco & Chambord Cocktail 
(4 servings)

1 750 ML bottle Prosecco, ice cold
1 cup Chambord liqueur
1 cup fresh raspberries
ice
fresh mint leaves for garnish
tall cocktail glasses, chilled

Pour chilled Prosecco and Chambord into a large pitcher. Stir to combine. Add raspberries.

Add three ice cubes to each glass. Pour cocktail over ice. Garnish with mint and serve immediately.

Click Here For Printer Friendly Recipe

Other summer cocktails you may enjoy:

• cucumber cooler with agave simple syrup
• cucumber & sage cocktail
• limoncello
• limoncello, part 2
• limoncello, part 3

Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Summer Cocktails. Do you have a favorite cocktails recipe? Or, if you are not from the state, a favorite summer picnic recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

Feed Me Phoebe: Hibiscus Tea Arnold Palmers, Spiked or Sober
Creative Culinary: Lime Sherbet Float with Strawberries and Prosecco
Virtually Homemade: Strawberry Swirl Pina Colada
Healthy Eats: 5 Classic Cocktails, Slimmed Down
Daisy at Home: Frozen Watermelon-ade
Homemade Delish: Summer Cocktail Delight
Taste with the Eyes: Sublime Franco-Korean Elderflower Soju Martini
Napa Farmhouse 1885: Prosecco & Chambord Cocktail
Red or Green: Fresh Watermelon & Herb Margaritas
The Mom 100: A Peach Cocktail and a Mocktail for Mixed Company
FN Dish: 6 Fruity Riffs on Classic Summer Cocktails

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Heirloom Tomatoes & Two Rice Salad

photo from the Napa Register

On Sunday, August 24th at 3:20 am, a very large (6.0) earthquake struck the Napa Valley of California with most of the damage occurring in the old, historic part of town. I am heartbroken to see the images of some of my favorite buildings "red tagged" and literally shaken off their foundations with roofs collapsed, walls crumbled and windows blown out. My facebook feed is filled with photos of my friends' homes and businesses and wineries in shambles. Picture the interior of your house. Now imagine someone picking it up, shaking it like mad, and then setting it back down. Everything fallen off the walls, dropped out of cupboards, broken glass and plates and heirlooms everywhere. No power...gas off because of the potential for leaks, no running water. That was downtown Napa this weekend.  But Napans are strong and resilient. My heart was full hearing all the stories of neighbors helping neighbors. I am so happy to report that Napa Farmhouse 1885 is doing just fine...so, if you want to help, visit Napa...eat...drink some wine...shop. Enjoy. (and if you can't visit, shop a website from a Napa store or winery.) #Napa Strong!

Now, on to the food! It is Labor Day weekend. (Where did the summer go?) I love the combination of these two salads. Perfect in-season August tomatoes with garlic and a handful of fresh herbs paired with a tangy, lemony wild rice and sprouted brown rice salad full of edamame, cashews and more herbs. This dish is hearty enough to serve as a main course but is delicious with grilled chicken, steak or fish. Added bonus the salad stays fresh for a couple of days so the leftovers make a wonderful lunch.  Have a happy and restful Labor Day everyone..especially Napans!

Heirloom Tomatoes & Two Rice Salad
(serves 10)

Heirloom Tomato Salad
2 cloves garlic, peeled and coarsely chopped
coarse sea salt
1/4 cup extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
freshly ground black pepper
2 pints yellow and red cherry tomatoes, cut in half
1/4 cup basil, torn
1/4 cup Italian parsley, chopped

Using the flat side of a chef's knife, smash the garlic. Add a large pinch of sea salt and continue smashing until a paste forms. Scrape the garlic paste into a medium sized bowl. Whisk in the olive oil, vinegar and mustard. Add a Tsp pepper. Stir in the tomatoes and allow to marinate at room temperature for 1 hour. Add the herbs and stir. Taste and adjust seasonings if necessary.

Two Rice Salad
3 cups vegetable broth or water
(1 Tsp sea salt if using water)
1 cup wild rice
3 cups water
2 cups organic sprouted brown rice*
1/2 cup extra virgin olive oil
1/4 fresh Meyer lemon juice
1 Tbsp Meyer lemon zest1 Tbsp tamari soy sauce
3/4 cup green onions, chopped
1 cup edamame fresh or frozen. (if frozen, allow to thaw and follow package directions)
1/4 cup chopped basil
1/4 cup chopped mint
1/8 cup chopped dill
1/2 cup toasted whole seasoned cashews (I bought a
sea salt
black pepper

Wash uncooked wild rice. Place broth or water in a heavy saucepan and, if using water, add 1 Tsp kosher salt. Bring to a boil. Add wild rice and bring back to a boil. Reduce heat and simmer, covered, 50-60 minutes or just until kernels puff open. Uncover and fluff with a fork. Replace the cover and set aside (off heat) until ready to use in the recipe.

Combine brown rice and water in a large saucepan.  Bring to a boil, reduce heat to medium and cook for 5 minutes.  Reduce heat to simmer and cook 40 - 45 minutes until rice is tender and water has evaporated.  Fluff with fork and transfer to a large bowl.  Allow to cool. Set aside.

In the bottom of a large bowl whisk together the olive oil, lemon juice, lemon zest and soy sauce. Add a pinch each of salt and pepper. Whisk to combine. Stir in the wild and brown rice, green onions, edamame, all the herbs and stir to combine.  Season to taste with salt and pepper.  Refrigerate for 1 hour to allow the flavors to meld. Stir in the cashews right before serving.

Mound both salads side by side on a large platter. Garnish with additional herbs if desired.

* I found sprouted brown rice in the grains bins at my local gourmet/health food store.  If you can't find it locally there are many sources available online

It is "Labor Day Recipes" week at Food Network's #Summer Soiree roundup. Do you have a favorite Labor Day recipe?  Share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: Hot Crab Dip with Jalapenos and Scallions
The Heritage Cook: Four Sauces Designed for Grilled Foods (Gluten-Free)
Jeanette's Healthy Living: Grilled Brined Chicken with Homemade Barbecue Sauce
Dishing with Divya: Baked Vegetable Sacks
Virtually Homemade: Roasted Summer Vegetables with Lemon Tahini Dressing
Weelicious: Heirloom Tomato Salad
Elephants and the Coconut Trees: Peach and Blueberry Baked Fruit Pizza
Devour: Cooking Channel's Ultimate Labor Day Party Menu
Dishin & Dishes: Grilled Chicken with Board Sauce
Napa Farmhouse 1885: Heirloom Tomatoes and Two Rice Salad
Domesticate Me: 10 Fabulous Summer Recipes for Labor Day
Taste With The Eyes: "End of Summer Rolls" Caprese-Style
FN Dish: Day-Off Desserts for Labor Day

best,
diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove!
please follow me on facebook-+

I have started sharing my "California Girl in Taos. Please visit and let me know what you think.

time for plum cobbler?

it is plum week at summerfest.  perfect timing because i have been buying bushels of this delicious fruit at our napa farmers' market the past few weeks.  o.k., bushels may be a slight exaggeration...let's just say bagfuls.  i am particularly fond of the bera farms booth at the market.  michelle and her team grow heirloom and vintage varieties of summer fruit which are impossible to find in a regular market.  often, heirloom fruits and vegetables are more delicious than regular versions...but, because they ripen faster and are more fragile, they don't travel well.

 a few weeks ago they had blenheim apricots...so sweet, you must try them next year if you can find them...they are already out of season. i was buying a bagful and michelle, the owner, looked at me and asked "do you make jam?" i laughed (since that is what i do for a living) and said yes. she handed me 20 lbs of blenheim apricots and said "here...these are too ripe to sell and if you don't take them they will go to the compost bin". take them i did...jars of jam and many apricot crisps later i still did not get my fill.

now plums are in season and, once again, there are vintage and heirloom varieties available.  last week i started buying the red santa rosa and the green shiro varieties.  they are both so amazingly sweet and delicious.  i have been adding them to my smoothies, oatmeal, salads and just eating out of hand as snacks all day long.

two weeks ago, i had a impromptu pool party.  i wanted to serve something not-too-sweet, but delicious for dessert.  i had loads of plums and the ingredients to make this plum cobbler. it was a hit and, served with coconut milk vanilla ice cream, was perfect for a hot summer day.

most of the time i make my cobblers by topping lightly sweetened fruit with drops of biscuit batter and bake until the biscuits are golden brown and the fruit softened and bubbly.  this time i adapted an old martha stewart recipe which calls for a cake type batter being spooned into the baking pan and then topping the batter with fruit.  when you bake it the batter puffs up and covers most of the fruit....some still stays on top.   really, really good!

martha's version calls for white flour and sugar, whole milk and butter.  i wanted a more healthy version...less sweet, full of fiber...just as good.  impossible?  try this version and see for yourself.  i used a combination of almond flour (for the nutty taste) and spelt flour (for the fiber, nutrients, taste and easy to digest properties).  i cut the sugar in half and, to make it even healthier, used coconut sugar instead of cane.  coconut sugar has a very low glycemic index (GI) and is high in micronutrients.  i am on a mission to cut white sugar from my diet so it has been a lifesaver to have discovered coconut sugar. but i still use it sparingly...dessert is a special treat in our house.   so healthy flours, healthier sugar...tons of fruit...yeah!! a delicious dessert i can feel good about serving...  enjoy!

plum cobbler

1 c. almond flour

2 cups spelt flour

3/4 cup coconut sugar

1 tbsp baking powder

1/2 tsp cinnamon

1 tbsp salt
1/2 lb vegan butter (or regular butter)
1 cup coconut milk (fresh, not canned)
2 large organic eggs
3 tbsp coconut rum (or regular rum, or just increase the coconut milk by 2 tbsp)
3 lbs plums (i like using a mixture of red and green) pitted and cut in half
1/4 cup corn starch
2 tbsp coconut sugar
juice from 1/2 lemon (meyer if possible)

preheat oven to 375 degrees.  butter a 13 x 9 inch baking dish and set aside.  in a medium sized bowl, whisk together the almond flour, spelt flour, 3/4 cup coconut sugar, baking powder cinnamon and salt.  in a separate small bowl add the butter and melt in the microwave. whisk in the milk.  when the butter mixture is lukewarm, add the eggs & rum and lemon juice; whisk all ingredients together until the eggs are incorporated into the mixture.  pour the liquid ingredients into the dry ingredients and whisk together until just mixed.   pour into prepared baking dish.

add the plums to the now empty  medium bowl.  sprinkle the cornstarch, remaining coconut sugar and lemon juice over the plums and stir to mix.  spoon plums evenly over batter in baking dish.  place in oven and bake for 45 minutes to 1 hour, or until the top is golden brown, the plums are bubbling and a skewer inserted into the cake comes out clean.

let sit for at least 20 minutes to allow filling to set.  serve warm or at room temperature with ice cream or cream. (we ice cream made with coconut milk and sweetened with agave.  the so delicious brand is amazing)

now it is your turn to participate in summer fest. simply leave your plum tip or recipe or favorite links in the comments below, and then go visit food network and do the same same.   be sure to check out these delicious sounding recipes from the other participating bloggers:
Ingredients, Inc.: Pork, Plums and Rosemary Kabobs
Virtually Homemade: Grilled Plum Pizza With Goat Cheese Cooking Channel: Best Plum Dessert Recipes
BGSK: Grandma Esther's Plum and Walnut Cake
Delicious Lean: Plum Delicious Pork Chops
Daily*Dishin: Roasted Chicken With Plum Chili Salsa
Healthy Eats: 6 Ways to Cook With Plums
Thursday Night Dinner: Plum BBQ Chicken
From My Corner of Saratoga: Plum Upside Down Cake
Cooking With Elise: Vanilla Plum Tart
Sweet Life Bake: Plum Pineapple Margarita
And Love It Too: Plum Pickin' Pineapple Jam
FN Dish: Perfect Plum Recipes

best,
diane
founder
napa farmhouse 1885

do you like us? really like us? then please like our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post.

do you love animals?

the first thing i did when i started my company...before i sold my first item...was to create our vision statement.  the "road map" if you will as to the guiding principles of how the company would be run.  read the entire document here.  one plank in the statement is:

"we believe companies need to clearly articulate their philanthropic position so consumers can make informed choices as to the brands they support. napa farmhouse 1885™ is actively involved in our community by supporting not–for-profit groups working to green the planet, care for animals and improve quality of life for people in need. we sponsor neighborhood events and contribute at least 5% of total net profits to not-for-profit organizations."


we have been supporters of napa humane since i started napa farmhouse 1885, usually by donating to their annual event, "cause for the paws".  this year we are walking...and sponsoring a team...for their first walk for the animals.

so....i'm moving my paws for the cause! (and mosey is walking too)

that's right… we are proudly walking in napa humane's inaugural Walk for Animals on august 5, and need your support!

because every animal deserves a healthy life in a happy home, i'm collecting donations to sponsor my participation and meet my fundraising goal!

100% of the proceeds go to the amazing programs and services napa humane offers:
• affordable spay/neuter services
• weekly low-cost vaccination and microchipping clinics
• shelter support services, including the mobile adoption program
• humane education programs serving adults and children alike

Donating through this website is simple, fast, totally secure, and the most efficient way to support my fundraising efforts. (checks and cash are appreciated forms of donations, too, of course—just let me know if you'd prefer to donate offline!)

and hey, you don't have to sit on the sidelines… if you live in/near napa, you can walk with us! register and join team napa farmhouse 1885.  (and for those of you who dislike asking people for money...trust me i am in this camp....you can just register and walk...that would be a big help!)  the walk is short...only a mile...your dog can walk too...and registered walkers get a t-shirt and "goodie bag".  who wouldn't want a goodie bag??!!  here is some additional info from the napa humane website:

100% of proceeds benefit Napa Valley’s pets and their people.

Join us for the inaugural Walk for Animals – a fun Napa Humane event walking a one-mile route through Downtown Napa (with or without a pooch!) in support of pets throughout the Napa Valley.


This short walk goes miles and miles for animals!


Beginning and ending at Veterans Memorial Park on Main Street, registered walkers will receive a Walk for Animals t-shirt and a goodie bag, and enjoy live music, doggie contests, our Napa Humane puppet show, "The Right Pet for Princess Penny," give-aways, and activities with our pet-centric sponsors as we walk together to raise funds for Napa Humane – serving Napa Valley pets and the people who care for them.

many thanks for your support, and don't forget to forward this to anyone who you think might want to donate, too!  once again, if you are able to donate (any amount would be so helpful), please click here to get started.

thank you!

diane and mosey
napa farmhouse 1885

tedx napa valley is this weekend...are you going?

i am thrilled to be an in-kind sponsor for this weekend's first TEDx Napa Valley event.  are you familiar with TED? 

Riveting talks by remarkable people, free to the world

What is TEDx?

In the spirit of ideas worth spreading, TED has created a program called TEDx. TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. Our event is called TEDx Napa Valley, where x = independently organized TED event. At our TEDx Napa Valley event, TEDTalks video and live speakers will combine to spark deep discussion and connection in a small group. The TED Conference provides general guidance for the TEDx program, but individual TEDx events, including ours, are self-organized.
 
so...now you probably want to know about the upcoming event...here is the info from their website:

Empowering Leaders at Every Level


WHAT:
An enjoyable fall afternoon filled with live performances and TED speaker videos at the Napa Valley Opera House. Mingle with other guests during intermission with snacks then have the opportunity to meet the speakers during the after program wine & beer tasting and food sampling.
(click here to view the list of speakers for this year's event)


WHY:
This TED-like experience will be the catalyst to inspire the achievement of common goals. They will ignite excitement which will go on to live locally in the conversations that ensue, and worldwide as part of the TED community.


**The live talks will be taped in real time and the best of the presentations will be submitted to TED in New York for consideration as TEDTalks and potential posting to TED.com, translation into multiple languages for the fast-expanding and global TED.com community.


FOR WHOM:
Attendance at TEDx Napa Valley is for: dynamic thinkers, positive reinforcers, determined citizens, those searching for answers to questions never asked, and those willing to question the answers already given.
We’re seeking to bring together: inspiring teachers, engaging locals, community leaders, innovative individuals, and those with a sense of humor.


TEDxNapaValley will be hosted in downtown Napa on September 11, 2011 from 12-6 p.m. at the

Napa Valley Opera House – 1030 Main St., Napa, 94559, California.  click here for tickets

the speakers conclude their presentations at 5:00 pm and there is a reception from 5:00 pm-6:00 pm featuring food, wine and beer from local producers.  napa farmhouse 1885(tm)  is proud to be an in-kind sponsor for this amazing event.  we will be preparing appetizer "bites" featuring our farmhouse food.  click here for a list of participating sponsors.

i hope bay area locals will be able to attend this event....for everyone else, have you been to a TED, or TEDx experience?

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

what else is there to do in napa besides wine tasting?

when you blog about living in the napa valley of california, potential visitors assume you are an expert on all things napa. i often receive emails, comments on posts, facebook and/or twitter messages all asking the same question. what else can we do except go wine tasting? a few years ago i would have suggested favorite restaurants, offered "secret" tips for nature drives, walks and hikes...maybe talked about an upcoming show at the opera house...but, to be honest, there was not a lot to talk about. fast forward to 2010 and i am thrilled to announce a change is coming...especially in the town of napa.

napa is now home to some pretty cool hotels....a number of amazing restaurants...an ever growing music scene with venues like the aforementioned opera house and the newly renovated uptown theater. we still have a ways to go regarding shopping....but i think i am most excited about the arts scene. yes...there is art in napa...really, really good art...and it is becoming increasingly easier to stay abreast of all the happenings in the valley. in my opinion, the best way is to view the arts council napa valley's website. currently, the website is promoting "napa valley arts 2010".
per the site:
"Arts Council Napa Valley and the Napa Valley Arts Coalition present, "Napa Valley ARTS 2010", a month-long, county-wide celebration of arts and culture from Friday, October 15 through Sunday, November 14, 2010. You are invited to "Celebrate Creativity" with Napa Valley arts organizations, venues, galleries, wineries and schools at over 100 arts and culture events."

i was honored to be invited to attend and blog about the kick off event, "meet the makers". the official description is as follows:

"this invitational exhibition features over 60 portraits of inspirational "makers" in Napa Valley, photographed by four artists: Suzanne Becker Bronk, Dona Kopol Bonick, Kristine Cummins, and Chick Harrity. The photographers were asked to shoot people whom they considered to be important, influential, master or emerging 'makers' in our community. They chose painters, musicians, actors, and beyond, including: Oscar Aguilar Olea; Layla Fanucci; Jakey Lee; and Robilee Frederick and many others. The exhibition will be on display at Mumm Napa from October 6th through 31st."
the photographers and the "makers" are all extremely creative individuals. i am privileged to be friends with many of the people involved and was curious as to what it felt like being chosen as a "maker". my friend ann trinca (fellow book club member) is a very talented photographer and craft artist. she was the curator and founder of napa nest and has been active in the napa arts scene as an editor of pearl necklace zine and a member of the fruit stand collective...she currently works at the di rosa preserve in napa. ann is probably the most creative person i know. when i asked her what it felt like to be recognized as a maker she replied, "i have long admired the photographers and the other makers...it is such an honor to be included. the whole thing seems a bit surreal...being chosen as a maker is a bit humbling. i am particularly happy to see the number of young people included...it is rewarding to see a new generation in napa being passionate about the arts"

speaking of the next generation, i was thrilled olivia everett was chosen to be a maker. olivia is in her early twenties and is a very talented graphic designer. she serves on the board of directors for arts council napa valley. most impressive, she is co-founder of wandering rose, an organization which encourages/promotes independent, experimental and pop art in napa. (check out their facebook page for more info). olivia told me that being asked to be a maker was "cool. i have always wanted to be an artist. the napa arts community is very strong and getting to know each other is so important. plus, having my mom and dad here to share this experience with me is very cool".
i could write glowing bios of each maker...and each photographer...but, instead of reading, i suggest you hurry and view the meet the makers exhibit yourself...ends 10.31.10. check out the napa valley arts website for the calendar of all events...as of today 117 arts & culture events are planned for the four week period. so yes, there are a lot of things to do in napa in addition to wine tasting...enjoy!
best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ " do you like us? really like us? then please join our facebook fan page & follow us on twitter

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

what is Studio-Store?

oct 2009 update....

yeah! we have a store! o.k....it is a temporary "pop-up" shop called Studio-Store in downtown napa. my friend, the artist valerie raven, and i have moved into a vacant storefront @ 1144 main street, napa ca 94559. we are here until the landlord leases as a long term deal...so we could be here a month? a year? who knows?...but you gotta be creative in this economy.

the entire napa farmhouse 1885™ collection, along with cool art from valerie , is available for purchase...so please come and visit....we are open wednesday through saturday from noon to six. and sign up for our mailing list for notices of all the special events we have planned....

i will post updates and photos soon....oh, and for those of you who have emailed me asking why it has been so long since i posted...this is the reason....we spent the past few weeks moving in and setting up...but i am working on a new blog post to be published this weekend...how does a fresh fig, bacon, blue cheese tart with balsamic drizzle sound?

best,
diane
napa farmhouse 1885™
"live a green live of style"™

follow me on twitter

to learn about our company...and receive special offers only available to our preferred customers...please sign up for our email list....on the right hand sidebar of this post....thanks!

want some ice cold limoncello this summer?

if you want to make your own, you must start now...it takes 80 days before it is ready. limoncello is a delicious italian liqueur...very, very lemony...traditionally served straight from the freezer. the first time my husband and i visited italy, it was june...unbearably hot...and we discovered limoncello was the perfect...cool you down...after dinner treat. needless to say, we had a lot of limoncello on that trip.fast forward many years to when we purchased our farmhouse. the first year we planted meyer lemon, lime and mandarin orange trees. wow...napa is this magical place where..."if you plant it it will grow"...our trees started producing fruit the first year...and now it is hard to keep up...so let's start with the meyer lemons which are ripe NOW!!...familiar story to regular readers...many of my "go-to" recipes are inspired by fruits, vegetables or herbs from our garden...and meyer lemon recipes are no exception. in fact, next monday and tuesday will be spent making my meyer lemon marmalade...a family/friends favorite...and this year i will be offering it for sale on our website...i have spent the past few weeks putting lemons in everything...cakes, pies, lemonade, candied peel, vinaigrette, sauces...you name it..i have juiced millions (only a slight exaggeration) and frozen for year round use..and yesterday..started this year's batch of one of our favorite traditions...limoncello...cause the memory of that first trip to italy...and the smell, taste, look of the country...stays with me...

i have been thinking a lot about italy lately..i love visiting that country...have been fortunate to have been there numerous times for business and pleasure...and living in napa is very similar in many ways...the weather, the terrain, the emphasis on fresh, local, sustainably grown food, the wine...many, many things. my husband is 100% italian, his grandparents immigrated here when they were young...i am 1/2 italian...but my family has been here forever so no italian speaking grandparents on my end...in any case, italy is very special to both of us...so for christmas this year, my husband and i did something a bit different for our gifts to each other. we decided a few years ago that we had enough "stuff"...didn't need more...and would give each other gifts of things we could do together...part of the "i am finally retired from corporate life and can be home more often" lifestyle. last year we did a series of concerts at the opera house here in napa...this year we gave each other "conversational italian" classes. our joke is that... going forward...if we have a disagreement...we can only argue in italian...gestures and all. we figure we will be laughing so hard we will forget about the argument...our first class was thursday...we had a blast...and if you will indulge me...i will practice a tiny bit in some blog posts....i seem to have a large number of regular readers from italy...so please feel free to correct me when necessary.

anyway, back to the limoncello...this recipe is easy...delicious..and will become a favorite of your family and friends too...but here is the twist...this will be an interactive recipe...let's make it together...i am encouraging everyone to give it a try...so i am only going to post a bit of the recipe at a time...the following recipe is just for the first part..make it now...it needs to infuse for 40 days...then i will post the next set of steps...it will then sit for another 40 days...then, sometime near the end of april it will be ready...just in time for all of us to share a toast to summer.

this recipe makes a lot but, trust me, never too much..and it keeps indefinitely in the freezer...makes 20 8.5 oz bottles..but you can reduce by 1/2 or even 1/4 (i wouldn't..my friends actually stop by on summer mornings, ask for a bottle..and proceed merrily on their way!)

note, i have experimented with many versions of limoncello...but i discovered this recipe a few year ago in sunset magazine and this has become my favorite...the addition of a small bit of rosemary is brilliant...thank you sunset...

meyer lemon limoncello

step 1

36 meyer lemons

two 4-in rosemary sprigs, washed and dried

2 bottles (750 ml. each) 100-proof vodka such as stolichnaya or smirnoff

2 1-gallon glass jars with a tight seal

peel lemons with citrus peeler, taking only the zest (the top layer). avoid any white pith. put a sprig of rosemary in each jar. place half of zest in one jar and remainder in second jar.

pour 1 bottle vodka over jar of rosemary and zest. repeat with second bottle of vodka over second jar of rosemary and zest. let jars sit undisturbed in a cool, dark place for 40 days...

to be continued

the traditional way italians drink limoncello is straight from the freezer in a well chilled small glass...like a shot glass...some people mix with club soda or sparkling water...i say no...no... no...go for the straight version...but experiment...and i know i said "after dinner"...but you will find early afternoon, before dinner, sitting around the pool, relaxing on the porch...etc...are all really cool choices..

here's to summer...

please let me know if you decide to participate in the limoncello making party...would love to read about your experience...oh yeah...and if you ask me how i am doing today, i will say..."molto bene, grazie. e tu?" (very good..and you?)

arrivederci!

diane

diane padoven

napa farmhouse 1885™

"live a green life of style"™

please sign up for our mailing list on the sidebar of this blog....

follow me on twitter

three thanksgivings??

yes, i was fortunate enough to be able to celebrate thanksgiving three times this year. first, my friends richard and caitlin decided to throw a "canadian thanksgiving" bash on october 12th. then we had our traditional holiday on thanksgiving day. finally, we created a new tradition..."vegan" thanksgiving on friday...as some very good friends of mine are vegan and they kinda miss out during the traditional meal. happily, i have not concluded the thanksgiving memories series yet...so i was thrilled when caitlin sent me her write up of the canadian thanksgiving festivities...and i will share the vegan day tomorrow...

caitlin is a new friend..just met her this year...and feel very fortunate that this extremely kind, giving, intelligent and funny person has come into my life...she moved here from canada last year and was feeling a bit homesick, so she took charge of introducing one of her traditions to her new friends here in napa...i confess that i did not know much about this holiday...other than seeing the date posted each year on my franklin/covey day planner!! i learned that thanksgiving is similar to ours..a celebration of harvest albeit without the pilgrim/native american theme. the food is pretty much the same...and, although the official day is a monday, caitlin said that canadians hold their feast dinner sometime during that long weekend...ours was a sunday night...i could go on and on describing this magical evening...but caitlin did a lovely job of telling the story....introducing caitlin...

"Canadian Thanksgiving has always been just that. Red and orange maple leaves, hikes in brisk fresh air, crisp Macintosh Apples and of course turkey with all the trimmings and lots of laughter with friends and family.

Celebrating the early October Harvest has always marked the transition into the cold, harsh Canadian winter. This holiday has always been a favorite of mine and moving to California I was afraid I would lose my holiday roots. How wrong I was with the beautiful Canadian thanksgiving I was able to share with my American friends.

We truly celebrated with the culture and flare that makes the Napa Valley so special. A beautiful sunny day in the heart of the Carneros region of Napa was the backdrop for the truly remarkable day. An outdoor table for 25 was set with the amazing design skills of Richard Von Saal. His kindness, passion and eye for detail was beyond evident with a barn wood center piece, dichroic glass chandelier, an eclectic mix of vintage pieces, and of course many bottles of the delicious wine that makes the Napa Valley world famous.

The food was a beautiful potluck of classic Thanksgiving food complete with a rosemary white wine turkey from Martha Stewart Everyday Foods, freshly baked Asian pear pie, winter salad and the best (I’m not kidding), Persimmon and fig preserves from Napa Farm House 1885.
Aside from the successful wine industry, gourmet food revolution, a lifestyle focused on health and wellness, and an appreciation for the arts the people are what make the culture of the Napa Valley so special. How lucky was I to be thousands of miles away from my family and spend a celebrated holiday with 25 amazing people. Only in California will you find around one table such an interesting and diverse group of folks as we had. Artists, entrepreneurs, doctors, photographers, writers, environmental activists, an editor of a lesbian magazine, wine makers, gallery owners, a professional dirt biker, and designer who all shared lots of laughter and great stories.

My mom will be happy to know that our family tradition of expressing what we are grateful for was carried on around this amazing dinner table of new friends. What was I thankful for? Of course all my new American friends who came together in celebration of food, friendship, and laughter. I can hardly wait to do it all over again for the American Thanksgiving tradition!"

was your holiday traditional..or did you mix it up? please share your stories in the comments section of this post...and check back tomorrow for "vegan thanksgiving"!

best,

diane

napa farmhouse 1885™

"live a green life of style"™

follow me on twitter