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This cake is like a super moist fallen chocolate soufflé with a delicately crisp crust. It puffs up a lot while it bakes and then falls as it cools – so don’t panic. Be sure to give it at least 20 minutes to cool before serving; if it’s too warm, it will be tasty but much too difficult to cut. – Caprial Pence and Melissa Carey from Caprial's Bistro
This recipe is one of our summer favorites. Try it with some seasonal berries, like strawberries, raspberries or blueberries and pair with some of our REININGER & Helix red wines, like the Helix 2011 Merlot or the REININGER 2012 Syrah.
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This potato recipe is simply delicious, and an excellent side dish for barbecue ribs.. Our recipe selections this time around may seem a little onion crazy, but Merlot is a fantastic pairing with the sweeter onions – Walla Walla Sweets and Red Onions.
Ingredients 4-5 lbs. red new potatoes, scrubbed (we recommend baby reds, but the larger red potatoes are just fine) 1 tbsp. salt 10 oz. bacon 1 red onion, sliced into very thin semicircles 5 tbsp. olive oil 3-4 tbsp. apple-cider vinegar 1/2 c. light brown sugar Freshly ground pepper and salt Directions Add the potatoes and 1 tablespoon salt to a large pot of cold water. Bring to a boil; boil until almost fork tender. Drain. Cook the bacon in a skillet until crisp, about 5 minutes. Remove bacon, drain, crumble and set aside. Pour off all but 1 tablespoon of bacon drippings from skillet. Return the skillet to heat; add onions, cook until soft, about 3-5 minutes. Add 3 tablespoons olive oil, vinegar and sugar; cook, stirring until sugar dissolves, 3-5 minutes. Add fresh ground pepper and a pinch of salt. Heat barbecue to medium hot. Slice the potatoes in half if using baby red potatoes; quarter the potatoes if using the larger reds. Toss with the remaining 2 tablespoons of olive oil and ground pepper. Grill the potatoes until crisp and cooked through, about 4 minutes per side. (If using the baby reds, you may wish to use a grilling tray or basket and grill in two batches.) Return the potatoes to the bowl. Add the dressing and bacon; toss. Serve warm or at room temperature. Makes 6-8 servings. Every June, the Walla Walla Wine Alliance coordinates Celebrate Walla Walla, a weekend exploration of one of the Valley’s most popular grape varieties. For 2016, the focus was on the King of Grapes—Cabernet Sauvignon.
Because of its vigor, Cabernet Sauvignon is planted in just about every wine region around the world; but for its popularity, the grape is comparatively one of the younger varieties. Cabernet Sauvignon is a hybrid between Cabernet Franc and Sauvignon Blanc that ampelographers (botanists who specialize in the classification and identification of grapevines) believe naturally occurred sometime during the 17th Century. What could be better in summer than ribs on the BBQ? We love this recipe because the ribs can be cooked ahead of time in the oven in the morning, then barbecued for 30 minutes prior to serving. Walla Walla and Columbia Valley Merlots and Cabs are noted for their bright acidity, making them a wonderful accompaniment to tomato-based sauces, such as this delicious and unique Espresso Sauce.
We're not sure which Walla Walla winemaker deserves credit for this unique recipe, but we do know that Walla Walla Sweet Onions paired with Walla Walla Merlots are a wonderful combination. Easy to prepare, this recipe is terrific for large gatherings this Fourth of July holiday.
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AuthorMeet Abbie, our Marketing & Events gal. A self-described foodie and oenophile, this East Coast transplant has been exploring Walla Walla and learning about our winemaking processes. Read about her adventures at the winery and throughout Washington’s wine industry. Archives
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