Thought you might like a sampling of one of the recipes included in my new Wine Tasting in Southern California & Beyond book.

Thornton Winery's Café Champagne's
Baked Brie Wrapped in Puff Pastry
with Honey Walnut Sauce

 

Serve with Thornton 1996 Brut Reserve

2.2 pound wheel of brie, cut into 16 wedges
1 package frozen puff pastry dough (thawed)
1 pound butter
4 ounces honey
1 teaspoon garlic, minced
1 Tablespoon chopped parsley
1/4 cup chopped nuts
1. Roll out thawed puff pastry dough with rolling pin and divide
into eight pieces.
2. Form a rectangle with the brie by using two pieces of brie and
wrap the puff pastry around the cheese. Seal tightly with piece
of puff pastry dough. Bake brie in puff dough at 400 degrees
until golden brown, approximately 10 minutes.
3. Combine honey, butter and garlic in a sauce pan. Heat just
until butter is melted. Place sauce on small plate, sprinkle with
walnuts and parsley. Place cooked, wrapped brie on top.
Serves 8

Here are upcoming events that I'll be at.

Upcoming Appearances

Saturday, September 26 from 10 a.m. to 12 p.m. 4S Ranch Library, 10433 Reserve Drive, San Diego, CA 92127 (858) 673-4697. Local wine authors John Alonge (voted by San Diego magazine "The Best Wine Educator") and Janene Roberts will talk about wine and sign copies of their books.

Saturday, November 21 from 12 to 4 p.m. San Diego Bay Wine & Food Festival, Embarcadero Park North behind Seaport Village. Visit local wine book authors John Alonge and Janene Roberts at their booth. Event has an entrance charge. Go to http://www.worldofwineevents.com/.

Thursday, December 17 at 6 p.m. Warwicks Bookstore, 7812 Girard Avenue, La Jolla, CA 92037 (858) 454-0347. Two cookbook authors will have bite-size treats and two wine authors will have wine samples and books for sale for holiday shopping.