Brewer-Clifton Hapgood Chardonnay With Crab Cakes

I have such fond memories of the three-month period during which my husband, Peter, was retired.

We went on great adventures together and he cooked dinner nearly every night.

That was before he accepted a consulting gig which was to last 3 months and has turned out to be more like 14. Alas, the project will eventually end and Peter will retire again;, perhaps more successfully this time.

But bless his heart, over the weekend he rolled up his sleeves, temporarily stepped back in the kitchen, and made delicious crab cakes.

Not only is Peter a pretty darn good cook, he also takes great pride in finding just the right wine from our cellar to pair with the dish he is making.

I’m a lucky gal.

crab cakes with Brewer-Clifton Chardonnay

Peter prepared crab cakes (see recipe below) over a bed of arugula and roasted carrots seasoned with sumac and cumin. He paired this with a 2012 Brewer-Clifton Hapgood Chardonnay from the Santa Rita Hills area of Santa Barbara County.

Brewer-Clifton’s tasting room is a “must stop” place when visiting Santa Barbara County. Located in the Lompoc Wine Ghetto (really just an industrial park), the Brewer-Clifton tasting room is hip, sleek and modern. A cheese board was available at our tasting which showed that the folks at Brewer-Clifton ascribe to the adage:

Taste wine with bread

Visits to the vineyard and barrel room are available by appointment.

The vineyard sits on a relatively small, very specific part of the Santa Rita Hills, surrounded by the Pacific Ocean. The impact of this location on the soil and the effect of the salt air are used to their greatest advantage in making this delicious wine.

Its deep, golden color suggests a richness that is present in every sip.

2012 Brewer-Clifton Hapgood Chardonnay

Here is what the winemaker has to say about the 2012 Brewer-Clifton Hapgood Chardonnay:

“The 2012 Hapgood Chardonnay displays bright golden color. A clonal selection from the Mount Eden vineyard, the wine supports bright and explosive aromas with hints of petrol. On the palate, the wine broadens to give full and voluptuous flavors of exotic fruits with beautiful acidity.”

For a long time, I was not much of a fan of Chardonnay. Visits to places like Brewer-Clifton, Lewis Cellars, and Sojourn have made me realize that I was just drinking the wrong Chardonnays.

Say it with me: “Life is too short to drink crappy wine.”

And now, for your dining pleasure, is the crab cake recipe (adapted from winespectator.com). Peter insists it is quite simple. I wouldn’t know since I was blissfully surfing the internet the entire time he was chopping, mixing and cooking.

Crab Cakes With Old Bay Tartar Sauce

  • 1 pound jumbo lump crab meat
  • 2 teaspoons of Old Bay seasoning
  • 2 eggs
  • 2 Tablespoons of mayonnaise
  • 1 Tablespoon of yellow mustard
  • 1 Tablespoon of butter, melted
  • 1 teaspoon of lemon juice
  • 1 Tablespoon of chopped fresh parsley
  • 1/2 cup of panko bread crumbs
  • Cooking oil (vegetable)
  • Salt and pepper to taste
  • Arugula 
  • Tartar sauce
  • Another couple of teaspoons of Old Bay seasoning
  • Lemon wedges for serving

In a medium bowl, combine eggs, mayo, mustard, melted butter, lemon juice and Old Bay seasoning.

In a large bowl, combine crabmeat, parsley, panko and a pinch of pepper. Combine these ingredients by folding, rather than mixing, to keep the crabmeat in nice big chunks.

Fold the wet ingredients into the crabmeat mixture. Once combined, shape into the desired size of patties.

Heat a large frying pan to medium heat. Add oil, place patties in the pan and cook 6 minutes per side until golden brown.

Combine 2/3 cup of tartar sauce with 2 teaspoons of Old Bay seasoning. Serve alongside the crab cakes over arugula with lemon wedges on each plate.

Serves 4

Stay tuned for more of Peter’s wine pairings in the future.

Cheers!

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Pomegranate Mimosas and Corn Avocado Salsa

As you may know, my favorite recipes are those that are low effort, high impact.

Particularly during the holiday season, when we are busy making our lists and checking them twice, this kind of recipe can be the answer to the pot-luck holiday party challenge.

First up, Pomegranate Mimosas. Perfect for a ladies lunch or Christmas morning, this light and lovely beverage is a nice variation on the traditional champagne cocktail.

Pomegranate mimosas

Pomegranate Mimosas

  • 2 cups of pure pomegranate juice (like Pom Wonderful)
  • 1 cup of pulp-free orange juice
  • 1/2 cup of Cointreau (orange flavored liqueur)
  • Bottle of your favorite Champagne
  • Pomegranate arils for garnish

Mix together the first three ingredients. Be sure to keep this mixture and the Champagne ice-cold.

When you are ready to serve, sprinkle some pomegranate arils in the bottom of the Champagne glass (you can use a Champagne flute or beautiful vintage Champagne glasses as seen in the photo).

Pour some of the mixture and some champagne over the arils (I start with a 50/50 ratio then adjust based on people’s preferences) and enjoy!

I brought this to a luncheon at my pal Woody’s house which was beautifully decorated for the holidays complete with a Christmas village including this.

Christmas village W

Well done, Woody and Mr. Woody!

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Sometimes I think “healthy” and “delicious” are oxymorons when it comes to recipes. That is not the case, my friends, with this gem.

All credit for this low effort, high impact appetizer recipe goes to my friend, Clare.

Corn avocado salsa ingredients

Clare’s Corn Avocado Salsa

  • 3 Tablespoons of white balsamic vinegar (be sure to use white balsamic or the finished product won’t be as pretty)
  • 1 Tablespoon sugar
  • 1 1/2 teaspoon of salt
  • 1 1/2 teaspoon of dry mustard
  • 1 can of white corn, drained
  • 3 avocados, chopped into small pieces
  • 1/2 cup of onion (use a red onion is you like a little kick, or yellow onion if not)

Mix the first four ingredients then add to the bottom three ingredients. Serve with tortilla chips.

Pretty simple, eh?

The only tricky part of this recipe is keeping the chopped avocados from turning brownish. Clare recommends tossing the corn and onion then adding a little of the dressing as you add each avocado.

Be sure to put a tight seal of plastic wrap directly onto the surface of the dip to keep air away from the avocado until serving. But, honestly, this salsa will be gobbled up so fast the avocados won’t have time to transform.

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There you have it. A couple of easy-peasy recipes to share with friends and family. Cheers!

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Is It Fall Yet?

Labor Day weekend traditionally marks the end of summer and the beginning of fall. Although the temperatures outside don’t agree, I know that sweater weather is just around the corner.

Tomorrow is a big day for me – stay tuned for that – and next week I will be sharing a post about why wine vintage matters even to those who don’t cellar their wine.

But today, I’d like to share some random things that have caught my eye.

The Art of Liz Lyons Friedman

I first discovered Liz Lyon Friedman’s beautiful work at the Sausalito Art Festival several years ago. Held every year over Labor Day weekend, this beautiful art festival in Sausalito, California, is one of my favorites.

As I walked past her booth, I couldn’t take my eyes off of Liz’s colorful and intriguing pieces.

Liz creates “linocuts” or linoleum block prints. (See details on her process here.)

Their beauty with a touch of whimsy, speaks to my soul. And, the themes Liz focuses on – wine, friends, life, and love – are the very things I celebrate every day.

We have these fabulous pieces in our house along with her award-winning poster from the 2012 Sausalito Art Festival.

Kitchen Crowd by Liz Lyons Friedman

Kitchen Crowd by Liz Lyons Friedman (used with permission by the artist)

Cooking With WIne by Liz Lyons Friedman

Cooking With Wine by Liz Lyons Friedman (used with permission by the artist)

You can visit Liz Lyon Friedman’s site or find her on Facebook to see more of her talent.

College Football Tailgating

In a couple of weeks, we will be heading to Notre Dame for a home football game.

My mouth is watering thinking of the delicious meatball subs, chili and scrumptious baked goods on hand at the tailgate party our friends so generously invite us to.

This post, It’s Tailgate Season, by my blog friend Vicki at Life in My Empty Nest, is chock-a-block full of amazing recipes for tailgate parties. Vicki found all sorts of great recipes on Pinterest (like this yummy looking bacon cheeseburger meatball recipe from An Affair from the Heart) collected just for us!

I have pinned every one of the recipes shown in Vicki’s post. Now I just have to talk someone into making them for me!

The West Wing Podcast

I’m a nerd. My favorite television show of all time (please don’t tell the housewives) is The West Wing.

I loved that show from the first minutes of the pilot all the way through two terms of Jed Bartlett’s presidency.

Imagine my delight in discovering that there is a podcast, The West Wing Weekly, which is an episode by episode analysis of my favorite show.

Be still, my nerdy little heart.

Hosted by Joshua Malina (who played the role of Will Bailey starting in season 4) and Hrishikesh Hirway (musician, composer, podcaster and political news junkie), the podcasts feature analysis of each episode, behind the scenes stories and visits from many of the West Wing actors.

Netflix is offering every season of West Wing. I have been watching each episode, then listening to the podcast.

The only teensy tiny problem is that Netflix encourages binge watching by starting the next episode as soon as the last is done. I have stayed up waaaaaay too late too many nights hanging out with Toby, Josh, CJ and Donna.

And loving it.

Bounty Hunter Wine Catalog

I’ve shared this gem with you before. I consider the Bounty Hunter catalog to be the best source for online wine purchasing. They also carry spirits.

Bounty Hunter Wine Catalog

The fine folks at Bounty Hunter scour the world, curating a collection of wine based on quality and price. There is something for everyone and you can be guaranteed the wine will be good.

Just this weekend, Peter and I pulled a bottle of wine which we had never had before out of the cellar, a 2007 Pedestal Merlot.

2007 Pedestal Merlot

As soon as I saw the Bounty Hunter sticker on the back of the wine, confirming where we had purchased this bottle, I knew it would be a gem and it was!

When you visit Napa, be sure to visit Bounty Hunter’s Smokin’ BBQ Restaurant and Wine Bar for delicious food and a wide selection of wines. It is right in the heart of downtown Napa at 975 First Street.

That’s my roundup for now. By the way, all of these opinions and endorsements are my own. Other than permission to use images of Liz Lyons Friedman’s art, I have received no compensation from anyone included in this post.

Now, what about you? What’s on your radar? Are you ready for fall?

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Two Melon Soup – A High Impact, Low Effort Recipe

Hi, folks!

We had a busy weekend which started with the celebration of this gal’s birthday.

the birthday girl

You may know her as “Momma” from the comments section of this blog. I know her as the best mom a gal could ever have.

Our two-day celebration was capped off with a delicious dinner at McCormick & Schmick’s.  By the way, did you know that they will print a special occasion message to the guest of honor on the top of your menus? Nice touch, McCormick & Schmick’s.

On Saturday night we had a mini-reunion with part of our Camino de Santiago group at the home of fellow pilgrims, Nora and G.

Before dinner, we plugged our computers into G’s gigantic and gorgeous television to share pictures from the trip. We scrolled through 300+ photos bringing back great memories of a most amazing journey.

In honor of the evening’s theme, Nora prepared a lovely and delicious paella.

paella and two melon soup

Paella is something I enjoy eating but would never attempt to make myself. Nora is a gifted cook who whips up dishes like this with her eyes closed.

I’m delighted to be the frequent beneficiary of Nora’s culinary skills and have, in fact, “borrowed” her recipes for posts (Panzanella salad).

Today I’m going to share another of Nora’s recipes with you.

See that pretty bowl of soup served with the paella?

This Two Melon Soup, served chilled, is the perfect, refreshing start to a summertime meal.

Also, Nora assures me that the recipe fits my requirements of being High Impact, Low Effort. The hardest part, she says, is pouring the soup into the bowls.

two melon soup

Nora’s Two Melon Soup

  • 1 ripe cantaloupe, diced
  • 1 small honeydew melon, diced
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons fresh lime juice
  • 1 1/2 Teaspoon minced fresh mint

Puree cantaloupe with lemon juice until smooth. Transfer to a container and refrigerate for at least 3 hours.

Rinse blender then puree honeydew with lime juice and mint until smooth. Transfer to a container and refrigerate for at least 3 hours.

When ready to serve, either:

Transfer purees into two separate measuring cups. With one in each hand, pour simultaneously into the bowl, pouring equal amounts on each side.

or use Nora’s preferred method:

Tip bowl slightly to the side and pour in the desired amount of cantaloupe puree. Pour the honeydew puree into the other side of the bowl as you are lowering the bowl back to level.

Either way might take some practice but the result is beautiful.

Garnish with a mint sprig.

Easy, peasy. Or so I’m told.

Big surprise, Peter and I brought wine to enjoy with dinner.

First up, a bottle of Albariño.

Albariño is a white wine commonly grown in Galicia, the Northwest region of Spain. Galicia is the very same part of Spain we walked through on the Camino of St. James. Along the way, we enjoyed lots and lots of great Spanish Albariño. 

Peter and I brought a bottle from one of the few U.S. producers of Albariño, Hendry Vineyard. It was on a trip to Hendry’s winery in Napa that we first tasted Albariño and fell in love with it.

2014 Hendry Albariño

The 2014 Hendry Albariño ($22) is light and refreshing with good acidity. It is fruity and floral without going over the top. 

Floral, herbal and peachy aromas. On the palate, tangy citrus, nectarine and passion fruit flavors reflect the bright acidity.

– Tasting notes via Hendry.com

Albariño reminds me a bit of Viognier in that it is a pretty versatile food wine. It pairs best with shellfish like mussels and clams but is also great with chicken. It’s the perfect white wine to serve with paella.

For the red wine lovers in the group, we brought a bottle of 2007 Clos Mogador Priorat from Spain.

2007 Clos Magador

This bold red Spanish wine, a blend of Grenache, Syrah, Cabernet Sauvignon and Carinena, is on the opposite end of the spectrum from the Albariño.

The 2007 Clos Mogador Priorat is dark and juicy and immensely satisfying. It brings flavors of licorice, blackberry, and black cherry. It’s a little bit spicy and a little bit smoky.

Oddly, though, because of the hearty nature of paella, this wine played well and did not overpower the flavors in the main course.

You have to love a dish with which you can pair both a light white wine and a bold red wine. Something for everyone.

For dessert, Nora made (you won’t believe this) homemade non-dairy rocky road ice cream with mini-marshmallows, almonds, and dashes of cayenne and red pepper.

That’s what I call a “HIGH EFFORT, HIGH IMPACT” recipe!

We ended the evening re-watching the movie that inspired us to do the walk in the first place, The Way.

This film from 2011 stars Martin Sheen and is written, produced and directed by his son, Emilio Estevez. Dedicated to Sheen’s father, Francisco Estevez, who hailed from Galicia, the film was inspired by a trip Sheen took with Emilio’s son on which they walked part of the Camino. A real family affair.

Although the movie tells the sad story of a dad completing the pilgrimage on behalf of his late son, it also captures the beauty, the community, and the spirit of The Way.

I highly recommend it!

And if you can get Nora to make some Two Melon Soup and paella for you – even better!!

I’ll bring the Albariño.

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