Chefs consult with HW and contribute recipes periodically – send us your recipes too!
With new recipes in hand, it really comes down to us in the kitchen drumming up new culinary-art. For me, I feel pretty relaxed in the kitchen cooking. I know my way around the colors and textures of visual food-presentation on a plate. I explore blending fresh herbs and spices. And like any cook I admire, I almost always deviate with my own creativity rather than following a recipe exactly. Whether it is replacing oil with applesauce or cranberries, or maybe whipping in an extra egg into a cake, I think from years of watching my mom, I got most of my culinary skills either by osmosis or by genetics. A favorite wine quote of mine is that W.C. Fields “I cook with wine, and sometimes I even add it to the food.” No matter how many times I’ve heard that, it still makes me chuckle. Cooking dinner in the winter months with the glow of a candle, a glass of good wine and TWO cooks in a home-kitchen, brings back many cherished memories for me with great friends and family. So pour yourself a glass of our wine and try these recipes, even without any changes – they are really fabulous, enjoy!  MaDonna

1. In a medium-large soup-pan combine 1 can chicken broth and 3/4 cup onion and simmer until tender; cover and cool.
2. Transfer the broth mixture into a blender or processor. Process until smooth.
3. Return mixture to saucepan. Add remaining ingredients except for those that are set aside. Over medium heat bring to a low boil; stirring consistently, reduce heat, fold in cream, and garlic and heat thoroughly -do NOT boil.
4. Combine the set aside chopped onion and parsley together in a bowl for garnish.
5. Take the sliced orange rounds and cut one side of the rind only to the center
6. To serve, ladle the soup into bowls; twist the orange slices in opposite directions and place one on top of each soup bowl. Spoon a small amount of the parsley mixture over the orange then dash with a hint of ground nutmeg

Pork via Burgundy, Kabob (serves 6)
Pork-loin is a lean, low fat cut of meat. I feel good eating pork, the other white meat, because it is nutritious. But it’s also a little easier on our digestive system then the richer red meats. I love that these kabobs have a Chardonnay* glaze– the other Burgundy wine. The acidity in the wine acts as a tenderizer and I like to surprise people sometimes, and have them explore new things.
Ingredients:
1/2 cup apricot preserves (try raspberry or orange-marmalade if you prefer)
3/4 cup fresh orange juice
1/2 cup water
1/4 cup Chardonnay*
2 tbsp cornstarch
4 branches fresh rosemary
1 tablespoon fresh minced cilantro
1.5 pounds pork tenderloin, cubed for kabobs
1 large red bell pepper, coarsely chopped for kabobs
1-2 fresh green bell pepper chopped for kabobs
1/8 cup sesame seeds
Kabob skewers
Salt and pepper to taste

1. Place wooden kabob skewers in a bowl of water and set aside.
2. With a blender thoroughly combine the orange juice, Chardonnay, preserves and water with the cornstarch.
3. Transfer the orange juice mixture to a saucepan and stirring constantly, bring to a boil. Cook for about 2-3 minutes to cook the starch. Mixture will thicken.
4. Build kabobs, alternating pork cubes and green peppers. Sprinkle with salt and pepper.
5. Place on the grill for about 4 minutes each side until done.
6. Using a pastry brush lightly glaze the kabobs. If you would like to return the kabobs to the grill to caramelize the apricot glaze only leave them on for a VERY short time because the glaze may burn.
7. On a clean platter lay out the rosemary branches; on top these branches place the cooked kabobs.
8. Garnish the kabob with a sprinkling of sesame seeds followed by a touch of cilantro.
9. Cover the platter of meat tightly with foil and allow to stand approximately five minutes. This steam bath will release the flavor-oils in the herbs to infuse the cooked meat with sensuous, earthy aromas.

1. To a large, clean saucepan add all the seasonings. Add the olive oil, butter and onions, and sauté on warm until tender.
2. Next mix-in approximately 4 cups of cooked noodles. Toss the noodles in the seasoning mixture over low heat. Add extra salt/pepper to taste, garnish with minced parsley and serve.

Steam Dark Green Vegetables
Choose long stemmed broccoli flowerets, Brussels-sprouts or Swiss chard to create an inviting flavor contrastService Choice:Serve buffet style, pass dishes family style or dish each plate individually. Mix up your service style for different occasions. (Individual service is most formal but we recommend using plate covers to keep individual servings warm)

Garnish Optional:
Just before the meal is presented, add two or three fresh red berries or yellow cherry tomatoes to the plates or serving dishes for an extra touch of color.

* Ask for premium Cabernet Sauvignon & Chardonnay wines by Hidden Wineries in CA restaurants.