For you chocolate lovers! A luscious brownie recipe from the kitchen of Susan (MacLeod) Murphy. We pair these brownies with either the Merlot or Zinfandel.
• ½ pound butter (2 sticks)
• 5 oz unsweetened chocolate (Trader Joe’s
Unsweetened Belgian Baking Chocolate)
• 4 eggs
• 2 cups sugar
• ½ cup unbleached all-purpose flour
• 1 tsp Vanilla
• Your choice: 2/3 cup chopped walnuts OR
pecans OR semi-sweet chocolate chips
Pre-heat oven to 350 degrees Prepare 9x12 inch baking pan and line with wax paper OR grease and flour.
Place butter and chocolate in microwave safe bowl. Melt in microwave, removing to stir frequently. Do not
overheat. When melted, set aside to cool. Meanwhile beat eggs and sugar until lemon colored. Beat for 5+ minutes, add vanilla and gradually stir chocolate mixture into eggs & sugar. Add flour mixture gently into batter, mixing only until blended. Fold in walnuts/pecan/chocolate chips Pour into prepared pan, bake for 25-35 minutes, until center is barely set. Do not over bake. Cool and sprinkle with powdered sugar.
Avocado, Hearts of Palm, Seafood Salad
The freshly made herbal dressing compliments the sweet shrimp (or crab) and round smooth flavors and textures of the avocado and hearts of palm. The key is the fresh dressing!
INGREDIENTS: (Adapted from Sunset Magazine, Fall 2006)
• 1/4 cup chicken broth
• 3-Tbsp extra virgin olive oil
• 2-Tbsp white wine or rice wine vinegar
• 2-Tbsp drained capers
• 2-Tbsp fresh lemon juice
• 2-Tbsp minced shallots
• 2-tsp Dijon mustard
Mix broth, olive oil, vinegar, capers, lemon juice, shallots and mustard. If desired, cut hearts of palms into bite sizes and marinate for 5-15 minutes in dressing. Remove hearts of palm from dressing, arrange on plate. Add parsley and shrimp to dressing bowl. Slice avocado and arrange with hearts of palm. Spoon shrimp and dressing over avocado and palms. Sprinkle with chopped egg whites and yolks, if desired. Salt and pepper to taste. Serves 6.