Thinking Spring…..

Greetings FriendsAs we slowly progress towards longer days of sunshine and less chilly days, it’s impossible not to think about Spring and our upcoming 2022 season. We are anxious to welcome our friends and family back to Sandy Ridge and Entertain you Deliciously. During the winter months, much time is spent developing new recipes and expanding our wine offerings.

There is one particular addition this year that I’m very excited about. Albariño will find a placement on our list as this Old World wine pairs beautifully with our cuisine. Pronounced “ahl-bah-ree-nyoh”; Albariño (or Alvarinho) is a thick-skinned green grape varietal originating from Spain. The variety shows high acidity and a fine texture of citrus, stone fruit, and mineral elements that pair phenomenally with Spanish and Mediterranean seafood and vegetarian dishes. On top of that, Albariño can mature in oak or on lees for a luscious style and a creamy taste.

In Spain, Albariño plantings make up more than 90% of the total plantings in Rias Baixas. The diverse mini climates of this wine region leads to unique sub-regions and variations between vineyards and vintages. To awaken your palates and prepare you for this delicious wine I’m sharing a favorite tapas recipe for you to prepare at home.

Cheers to interesting food and wine pairings and to SPRING 

Chef Jamie’s Savory Pecan Fig Tarts

Ingredients

Filling

1 cup chopped fig

1/2 cup chopped calamata olives

3 tbs reduced balsamic vinegar syrup

2 tbs chopped capers

1 egg

1/2 cup brown sugar

2 tbs maple syrup

2 tsp vanilla extract

1 tbs butter soffened

1/4 tsp salt

3/4 cup pecans toasted at 350 for 5minutes

Dough

1/2 cup ground pecans

4oz cream cheese

1/2 stick unsalted butter softened

1 cup a/p flower

Directions

Grind pecans then add flour (1 cup).

Pulse cream cheese (4 ounce) and butter with pecan flour (1 cup) mix only until ball forms.

You may have to work the dough a little with your hands to incorporate the remaining flour (1 cup).

Chill dough well wrapped in plastic.

Spray the bottom of tart shells, press about a teaspoon of dough in with thumb (original recipe says the size of 1-inch balls), chill again.

Make sure dough is pressed well into muffin tins.

Prebake shells 325 for 15 minutes.

Place 1/2 teaspoon of goat cheese in bottom of prebaked tart shell.

Top with 1 measuring teaspoon of filling mixture and bake 10 additional minutes or until golden brown.

Enjoy!!!!