The Epicurean Connection

Creole Cream Cheese with Maple Syrup and Strawberries
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Creole Cream Cheese Recipe
Created by Sheana Davis, The Epicurean Connection
Yields 2 cups
2 Quarts whole Milk
¼ Cup Buttermilk
8 drops Liquid Rennet
Cheesecloth, not too thin
In a heavy bottom saucepan, heat the milk and butter milk to 110 degrees. Remove from heat and pout mixture into a glass bowl, add rennet, gently stir and allow to rest for 24 hours at room temperature (between 60-75 degrees). Check your mixture in 4 hours, as you should have small chunks of curd. *NOTE, do not stir at this point. Cover with cheese cloth and allow to rest overnight.
Line a colander with cheese cloth and gently spoon curds into the cheese cloth and allow to drain for one hour and forms one solid pice of creole cream cheese. Gently place in a clean glass bowl, cover and place in refrigerator for 4 hours.

Vermont Style:
Drizzle with Maple Syrup and server with fresh strawberries and mint!
New Orleans Style:
Drizzle with Cane Syrup and serve with Lake Ponchartrain Strawberries and fresh mint.
California Style
Drizzle with farmstead honey and serve with Farmers Market Strawberries and lemon verbena.

Rennet Source:
www.newenglandcheese.com for rennet

Arugula Pesto

Created by Sheana Davis, The Epicurean Connection

Yields 2 cups

½ pound fresh Oakhill Farm arugula, stems removed


4 cloves fresh garlic


1 cup Sonoma County olive oil


¼ cup white balsamic vinegar


½ teaspoon sea salt


½ teaspoon fresh ground black pepper



Place arugula, garlic and olive oil in a food processor and blend until finely chopped.
 Add in balsamic vinegar, salt and pepper. Blend until smooth. Taste and adjust seasoning. 
Serve with fresh baguettes and Delice de la Vallee!

Store for up to 2 weeks in refrigerator or freeze to use at a later date.





Apricot Compote

Created by Sheana Davis, The Epicurean Connection

Yields 2 cups


1 cup dried Sonoma County Apricots, sliced thin

½ teaspoon Meyer Lemon Zest

2 cups Sonoma County White Wine



Place all ingredients in a heavy bottom pot, over low heat and simmer for 30 minutes. Remove from heat, allow to cool and serve with a Sonoma County Cheese course, fresh baguettes and a glass of wine!

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Relish Culinary Adventures
14 Matheson St.
Healdsburg, CA 95448
707.431.9999
toll free 877.759.1004
http://www.relishculinary.com

Locavore's Cheese & Beer:
-Monday, June 22
www.cheeseschoolsf.com

Belgian Beer & Cheese:
-Monday, July 27
www.cheeseschoolsf.com

Summer Cheese & Brews (light, white beers with bright, summery cheese)
-Thursday, August 27
www.cheeseschoolsf.com

April 26, 2009
Women Winemakers of Sonoma County
Conversation and tasting with
Linda Trotta, “Teresina Vintners"
Lynda Hanson, Hanzell Vineyards
Marcy Smothers, Remick Ridge Vineyards and Smothers Winery

Eva Bertran, Executive Vice President at Gloria Ferrer Caves and Vineyards
Moderated by Heather Irwin, The Press Democrat Bite Club
Includes a flight of wines by the guest women winemakers of Sonoma
~~~
All events held at the Sonoma Valley Women's Club
574 1st Street East, Sonoma, Ca. 95476
Doors open at 1:00, conversation and taste times 2:00-4:00
$20.00 per person
Tickets available at Readers' Books, Sonoma
For information please contact Sheana Davis at 707-935-7960 or sheana@vom.com www.sheanadavis.com

Wines to be served:
Gloria Ferrer Blanc de Noirs

Remick Ridge
2003 Cabernet Sauvignon (Certified Organic estate grown)

Hanzell Vineyards
2006 Chardonnay

“Teresina Vintners"
2006 Petite Sirah
(Lodi, Mokelumne River, Ripken Vineyard)
2007 Zinfandel
(Sonoma Valley, Macleod Vineyard)

Spring Ham & Arugula Sandwich
Created by Sheana Davis
1# Ham, sliced thin
½ cup Delice de la Vallee
1 cup Arugula, cut into 1/2 inch strips
Spring Red Onions, sliced thin
1 fresh baked Baguette, sliced lengthwise
sprinkle of fresh cracked pepper and sea salt
Assemble sandwich by slicing baguette lengthwise. Spread Delice de la Vallee on baguette, lay ham sliced on cheese, sprinkle with red onions, arugula and sprinkle with salt and pepper.

Ham Sandwich Chopped Olive Baguette Sandwich
Created by Sheana Davis
1# Ham, sliced thin
Fresh Baked Baguette
½ cup Jimtown Chopped Olive Spread
Laura Chenel Tome, sliced ½ inch thick
Spring Butterleaf Greens, washed and cut into 1 inch strips
Spring Red Onions, sliced thin

Assemble sandwich by slicing baguette lengthwise. Spread chopped olive on baguette, slices of cheese and garnish with greens and red onions.

Grilled Cheese with Ham
Created by Sheana Davis
Place 4 slices ham and 4 slices cheese and grill as directed. Garnish with sweet Alexander Valley pickle.

Grilled Sun Dried Tomato & Ham Sandwich
Created by Sheana Davis
Place 2 tablespoons Timber Crest Farms Sun Dried Tomatoes, 4 sliced ham and 2 tablespoons Delice de la Vallee and grill according to directions.

Grilling Directions: Place the cheese between the slices of bread. Heat one tablespoon of the Clover Storneta butter in a skillet or grill and when melted add the sandwich. Press down bread with a spatula once or twice during the grilling. Grill each side one minute or until golden, add the remaining tablespoon of butter, turn the sandwich over, and cook until cheese is melted and bread is grilled and golden.

Delice de la Vallee, served on Fresh Fava Bean Leaves sprinkled with Rosemary Blossoms.
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Delice de la Vallee, served on rose petals, drizzled with honey
~~~

This is how I will serve the Delice to my friends today when they arrive from NOLA!

2010 Sonoma Valley Cheese Conference
February 20-24, 2010
Hosted by Sheana Davis, The Epicurean Connection
Sonoma California

Max McCalman, Dean of Curriculum at the Artisanal Cheese Center and author of The Cheese Plate; Cheese, a Connoisseur's Guide to the World's Best; and of Mastering Cheese
Ari Weinzweig, Co-Founder Partner & CEO, “Zingerman’s Community of Businesses”
Mateo Kehler, Cellars at Jasper Hill,
Steven Rosenberg, Liberty Heights Fresh Chief Eating Officer
Judy Creigthon, Cheese Educator
Juliana Uruburu, The Pasta Shop
Janet Fletcher, Author and Cheese Columnist
Gordon Edgar, Rainbow Grocery Cooperative
Dee Harley, Harley Farms
Sam Mogannam, Bi Rite Market
Chris Sawyer, Sommelier

~~~
Sponsors:
Zingerman’s
Artisanal Cheese Center
Cheese Plus
Bi Rite Market
Cheese School of San Francisco

Additional information coming soon!!! 2010 is looking fine! Ig Vella is going to review my outline Monday, then I can print a title and seminars in addition to each Max and Ari have amazing suggestions for the conference. I am totally excited!!!!

DELICE DE LA VALLEE & CHIVE BISQUITS
CREATED BY SHEANA DAVIS
2 cups all purpose flour, sifted
1 tablespoon baking powder, sifted
1 teaspoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chilled butter, grated
1/4 cup of freshly chopped chives
6 ounces fresh goat cheese, crumbled
1 cup buttermilk
Preparation:
1 Preheat oven to 400°F. Prepare a baking sheet pan or bake on non stick baking sheet.
2 In a large bowl, sift together flour, baking powder, sugar, baking soda, salt and pepper in a large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Stir in the chives. Sprinkle in cheese and add in buttermilk; stir with fork just until a sticky dough forms, careful not to over mix.
3 Turn dough out onto a lightly floured surface and knead gently for one minute with floured hands. Do not over-knead! Form into a round, about 1 inch inch thick. Cut the round into 8-10 wedges. Gently brush buttermilk over the top prior to baking.
4 Arrange wedges about 1/2 inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack.
Makes 8-10 large biscuits. Best eaten just baked and warm, with a taste of butter and honey. Sprinkle with Chive Blossoms!

New Orleans Food & Wine Festival
May 19-24, 2009
www.nowfe.org

New Orleans Food & Wine Experience
May 22, 2009
Grand Tasting
www.nowfe.org


New Orleans Food & Wine Experience
May 23, 2009
Grand Tasting
www.nowfe.org

Savvy Gourmet
Wine and Cheese Event TBA
www.savvygourmet.com

Artisinal Cheese
Craft Brews and Artisan Cheeses of Northern California
Murray's Cheese Shop
June 26, 2009

Artisinal Premium Cheese
June 27, 2009
Unique Wines and Artisan Cheeses of Sonoma County
www.artisanalcheese.com

Fancy Food Show New York
Cheese Works Booth
June 28-30, 2009
www.specialtyfood.com

Fancy Food Show New York
Craft Brew & Artisan Cheese Class
June 29, 2009
www.specialtyfood.com

Franklin Peluso Family Polenta Recipe
Created by Franklin Peluso and Sheana Davis

6 cups chicken stock
2 cups polenta (slow cooking style)
2 teaspoons sea salt
¼ cup sweet butter or olive oil
1/2 lb Franklin’s Teleme cheese, cut into 1 inch pieces

¼ cup sweet butter or olive oil
1 teaspoon fresh garlic, chopped fine
2 cups brown Crimini mushrooms, cut into quarters
¼ teaspoon sea salt
¼ teaspoon fresh ground black pepper
1 teaspoon dried thyme
½ cup white wine

In a heavy bottom saute pan, melt butter and saute garlic until golden. Add in mushrooms, sea salt, black pepper and thyme. Saute until golden and add wine, allowing to simmer for 10 minutes or until wine is reduced by ½. Taste, adjust seasoning and set aside while preparing polenta.

In a heavy bottom stock-pot over a low flame, bring chicken stock to a simmer. Add in butter and sea salt. Slowly pour in polenta, continuously whisking to avoid any lumps. Allow to simmer for 12-15 minutes or until polenta is soft. Stir in Teleme and continue to simmer, uncovered, stirring constantly until smooth and creamy. If mixture begins to stiffen and dry, additional warm water. Taste, adjust seasoning.