Amizetta
We learned about barreling down and crushing when Perry
McFaddin Clark shared the growing and bottling process for Amizetta wine his
family produces in Napa Valley. The talk was at the McFaddin-Ward House and the
wines are named for his mother; the family is tied to the McFaddin family. The
packed house learned how grapes grow on a terrace and the climate, weather and
other dangers that could nip a vine in the bud, as it were. Each plant has an
expected lifetime value of about $2,000 and a hungry gopher could wipe that out
in a day. That’s why owls are on the payroll. It takes a lot of love to get
that bottle to your table. The program offered a taste of three very fine wines
and appropriate pairings in the lovely visitors center.
One of the offerings came with some much-discussed
curry-cheese spread on toasted English muffins. I remember that my mother would
prepare these for receptions. The aroma brought me back by decades.
I couldn’t resist putting something on Facebook about the
tasting the speaker’s sixth grade teacher in California caught it.
Back to the muffins. They are called Curried Moroccan Muffins
in the classic “Lagniappe” Junior League cookbook. It includes recipes from
their luncheons. Mother was a regular at the Jackie Lytle’s table at Lagniappe
Luncheons at Patrizi’s Other Place, The Tower club and the Beaumont Country
Club. Jackie’s table mainly consisted of members of the Woman’s Club of
Beaumont, an organization that had a great need of appetizers and hors dooeuvres
for their own entertaining at their historic club house. They created an
adaptation that was a hit at doffees and teas. They always gave verbal credit
to the Junior League. This is the recipe in Mom’s “Food Glorious Food”
cookbook.
Curried Cheese Olive Canapes
1 small can ripe olives, chopped
2 cups Monterey Jack cheese, grated
One half cup fresh parsley, minced
Cayenne pepper
1 tablespoon instant onion
1 to 2 teaspoons curry powder
1 garlic clove, pressed
Mayonnaise to make spreading consistency
Butter, softened
1 package sourdough English muffins
Spread butter on muffin halves
Combine all other ingredients using just enough mayonnaise to
make a stiff spread. Divide mixture on muffin halves and spread. Refrigerate to
firm up.
When ready to serve, cut with electric knife into 6
pie-shaped segments. May be frozen at this pint. To serve, bake until cheese
bubbles in 400 degree oven.
#TexasToDo
Now
here’s a hashtag I can get behind. If you love Texas – of course you do! – go
ahead and snap some of your favorite scenes and post them as #TexasToDo and
then the world will see and want to come to Texas. As a proud Texan, you can
show off everything from our bluebonnets and wide open spaces to culinary
delights and historic architecture. Don’t forget good times at festivals.
Locals showing they love Texas encourages everyone to visit us and spend their
valuable tourism dollars in the Lone Star State. It is a beautiful win-win.
ddoiron@panews.com
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