Cookbook, and it is just lovely. Great recipes and artwork. I also appreciate the wine and drink suggestions. My other favorites are Colorado Cache(at least 25 years old) and the new edition Honolulu Book. It's my favorite souvenir to pick up on travels.
Warm and Smokey Bacon Gorgonzola Dip
7 slices bacon, diced
2 cloves garlic, minced
8 oz cream cheese, room temp
1/4 c half and half
4 oz Gorgonzola or other blue cheese, crumbled
2 T minced fresh chives, plus more for garnish
4 T finely chopped smoked almonds, divided
Preheat oven to 350*. Cook the bacon in a large skillet over medium heat until almost crisp, 4-5 minutes. Scoop out the bacon with a slotted spoon onto a small plate, drain the grease from the skillet and return the bacon to the pan. Add the garlic and continue to cook until the bacon is crisp, 2-3 minutes longer.
Blend the cream cheese and half and half in a food processor until smooth(I just mix this in a bowl with a scraper). Put the mixture in a medium bowl and stir in the bacon and garlic, Gorgonzola and chives. Spoon the mixture into a 2 cup baking dish. Cover with foil and bake until heated through, about 30 minutes.
Stir 3 T of the almonds into the hot dip, then sprinkle the remaining almonds and some minced chives evenly over the top. Serve with grapes, bread, crackers, and/or vegetables alongside for dipping.
Makes 6-8 servings.
The sweet smokiness of bacon shows off the rich and ripe fruit flavors of syrah. If you prefer a cocktail, try a classic Manhattan to complement the richness of this dip.
from Celebrate the Rain, page 20
Warm and Smokey Bacon Gorgonzola Dip
7 slices bacon, diced
2 cloves garlic, minced
8 oz cream cheese, room temp
1/4 c half and half
4 oz Gorgonzola or other blue cheese, crumbled
2 T minced fresh chives, plus more for garnish
4 T finely chopped smoked almonds, divided
Preheat oven to 350*. Cook the bacon in a large skillet over medium heat until almost crisp, 4-5 minutes. Scoop out the bacon with a slotted spoon onto a small plate, drain the grease from the skillet and return the bacon to the pan. Add the garlic and continue to cook until the bacon is crisp, 2-3 minutes longer.
Blend the cream cheese and half and half in a food processor until smooth(I just mix this in a bowl with a scraper). Put the mixture in a medium bowl and stir in the bacon and garlic, Gorgonzola and chives. Spoon the mixture into a 2 cup baking dish. Cover with foil and bake until heated through, about 30 minutes.
Stir 3 T of the almonds into the hot dip, then sprinkle the remaining almonds and some minced chives evenly over the top. Serve with grapes, bread, crackers, and/or vegetables alongside for dipping.
Makes 6-8 servings.
The sweet smokiness of bacon shows off the rich and ripe fruit flavors of syrah. If you prefer a cocktail, try a classic Manhattan to complement the richness of this dip.
from Celebrate the Rain, page 20