Lemon Curd Scones & Evangeline Chardonnay
Tea-time indulgence with a Chardonnay twist There’s something timeless about a warm, freshly baked scone. This classic recipe—originally by Mary Berry—delivers a light, tender crumb with just the right touch of sweetness. We’ve given it a bright twist, serving with ...
Gluten Free Raspberry Frangipane & Rosé of Pinot Noir
Almond bliss with a raspberry kiss Dustin from Biscuit and Pickles Catering has once again crafted a delightful treat just for our Club Soirée. Each bite of these almond frangipane cupcakes, topped with fresh raspberries, showcases his signature knack for ...
German Stollen Bread & Evangeline Pinot Noir
A Festive Holiday TreatGerman stollen bread has been around since the 12th century, and shares its pedigree with Italian panettone, Polish kek, and Swedish birnenbrot. The dough relies on yeast to rise, and it’s packed with dried fruit and dusted ...
Classic Apple Pie & Lange Estate Chardonnay
The classic apple pie, perfected.There are two key tips for making a truly great apple pie. The first is to mix the dough by hand—a technique learned from a local pastry chef many years ago. Rather than using a food ...
Spiced Plum-Ginger Bread Pudding with Cardamom Caramel
Spice, Plum, and Everything YumWarm, cozy, and irresistibly spiced—this Roasted Plum-Ginger Bread Pudding with Cardamom Caramel is straight from Dustin’s Kitchen (Biscuit & Pickles Catering) made special for our Fall Soirée. Crafted with juicy roasted plums, aromatic spices, and a ...
Flourless Chocolate Cake & Lange Estate Pinot Noir
A Decadent Gluten-Free Pairing Rich, velvety, and effortlessly elegant—this flourless chocolate cake is the kind of dessert that makes any gathering feel special. Originally published in the November 1997 issue of Gourmet, the recipe is beautifully simple yet indulgent, with ...
