|
|
|
|
|
|
Daily Recipe Swap - Daily Menus - Newspaper Food Columns - New Recipes - Recipes by Week/Month |
Hoffman Press Cookbooks
Sample Recipes: Savory Focaccia, Zucchini Zinfandel Chocolate Loaf, Holiday Brandied Fruit Cake, Easy Noodles Romanoff, Little Italy Chicken and Rice, Garlic Slow Cooker Turkey |
| Savory Focaccia A recipe from The California Wine Country Herbs and Spices Cookbook published by The Hoffman Press 96 chefs, winemakers and wineries now share 212 of their best recipes featuring herbs and spices. - ORDER/INFO |
Preheat oven to 450 degrees F. Combine yeast, flour, salt, basil and rosemary. Add olive oil, water, Chardonnay, bacon and sauteed onion. Knead to form dough. Let rise. Punch down and press into a 14-inch, well-oiled pan. Allow to rise until dough has doubled. Bake 10 to 15 minutes until golden. Serving suggestions: Top with smoked salmon, sour cream and chives. Or, use as a crust for a seafood pizza with your favorite shellfish and a mild cheese. Serve with Chardonnay |
| Zucchini Zinfandel Chocolate Loaf A recipe from The California Wine Country Cookbook II published by The Hoffman Press 102 chefs, winemakers and wineries share 172 of their best recipes with you. - ORDER/INFO |
Stir all ingredients together well and pour into a greased 8x5-inch loaf pan. Bake at 325 degrees F for 60 tp 70 minutes. Serve with Martinelli's Zinfandel or Muscat Alexandria. Julie Martinelli - Martinelli Vineyards |
| Holiday Brandied Fruit Cake A recipe from Cooking with Wine published by The Hoffman Press 86 winery chefs share 172 of their favorite recipes for cooking with wine and pairing wine with food. - ORDER/INFO |
Makes 6 small loaves
Mix together the butter, sugar, salt and lemon zest. Beat the eggs in one at a time. Mix together the flour and baking powder. Slowly add and mix until just incorporated. In a small pot, heat the Champagne, Brandy and cherries over the medium flame. Cook until the cherries are plumped and most of the liquid has evaporated. When cool, drain the cherries and add to the batter. Mix well, then fold in walnuts, pecans, raisins and pineapple chunks. Put in small greased and floured, paper-lined loaf pans. Bake for approximately 45 minutes at 350 degrees F until the tops are brown and the cake springs back to the touch. Serve with Champagne (Demi-Sec) |
| Easy Noodles Romanoff A recipe from The Great Little Food with Wine Cookbook published by The Hoffman Press 76 cooking with wine recipes, pairing food with wine, how and where to buy wine, ordering wine in a restaurant, etc. - ORDER/INFO |
Serves 6
Cook noodles as directed on package; drain. Stir margarine into hot noodles. Mix sour cream, 1/4 cup of the chese, Vermouth, chives, salt, pepper and garlic. Stir sour cream mixture into noodles. Place on warm platter. Sprinkle with the remaining 1/4 cup of cheese. Serve with Chardonnay, Semillon or Reisling. |
| Little Italy Chicken and Rice A recipe from The Great Chicken Cookbook More than 400 chicken recipes for every day, each with a nutritional analysis. - ORDER/INFO |
Every big city has its "Little Italy"; Serves 5-6
Season chicken with Italian seasoning, and salt and pepper to taste. In a Dutch oven, heat oil. Add chicken; cook 6 to 8 minutes until brown on all sides, turning occasionally. Remove and set aside. To the drippings in pan, add rice, onion and bell pepper; saute 2 to 3 minutes. Return chicken to the Dutch oven; stir in tomatoes and chicken broth. Cover and bake 45 to 60 minutes until rice is tender and chicken is cooked through. Per serving (approx.): Calories 618, Carbohydrate 26 gm, Protein 56 gm, Sodium 753 mg, Fat 32 gm, Cholesterol 213 mg |
| Garlic Slow Cooker Turkey A recipe from The Great Turkey Cookbook 385 turkey recipes for every day and holidays, each with a nutritional analysis. - ORDER/INFO |
Serves 5
Season turkey lightly with salt and generously with pepper. In large skillet over medium-high heat, warm oil. Add thighs and brown for about 10 minutes. Place turkey in slow cooker and add remaining ingredients. Cook on medium to high setting for 1 1/2 to 3 1/2 hours. Remove garlic cloves from pot. Crush and return to juices if desired. Serve juices over meat. Per serving (approx.): Calories 188, Carbohydrate 5 gm, Protein 24 gm, Sodium 165 mg, Fat 7 gm, Cholesterol 85 mg |