If you read the Friday Four, or the Facebook page you are familiar with NO Wines. Not only are they delicious, the NO stands for NO oak, NO cork and NO malactic fermentation. All those “NO”s add up to a crisp clean Chardonnay and Sauvignon Blanc that are incredibly food friendly. (And you know that I LOVE that!) The other reason to love NO is that Kathy and Hank Bremer partner with Muss and Turner, Local Three and  Concentrics Restaurants to provide a portion of the sale of NO wines to a breast cancer charity. This year, Cancer Wellness at Piedmont is the recipient. Yey!

Kathy Bremer, with her husband Hank are the winemakers of NO, and Kathy asked me to come out to Serenbe, and idyllic farm, south of Atlanta to help her pour wines for a La Dames d’Escoffier fundraiser. Besides their incredibly helpful and charming, daughter Taylor and friend Emma, Heather Richardson joined us behind the table. Heather is not only a creative stylist, our table was beautiful. But also a surgeon – in fact Heather is the partner of my much loved breast surgeon, Bill Barber. What a treat to be with such wonderful company!

Since I believe that wine should always be served with food, I offered to make a couple of appetizers to pair with the wine. Kathy had brought no only the NO wines, but a Morgan Pinot Noir, a Cigar Box Malbec and Round Pond Cabernet Sauvignon. Yum! I decided on Romesco, the Spanish Roasted-Pepper-Toasted-Almond Spread tucked inside a sweet red pepper and topped with a sprinkle of Manchego Cheese, And a crostini topped with wild mushroom pate made with goat cheese. Both were delicious, (she said modestly:) and good, good pairs for the wines.

As we were close to the start of the 1600 person event, the first hour and a half was fast and furious. Not just because there were so many participants, but many of the wine drinkers circled back around to have a second taste of the wine. What fun! Lots of laughter and meeting the guests. My favorite was the number of hugs exchanged as friends and acquaintances recognized each other – I got to see so many Friday Four subscribers and cooking students and friends.

I promised to post the recipes for the appetizers to many of the folks who stopped at the table, so here they are. You can feel good about making and serving both of these treats. They are veggie, lighter and delicious fare to pair with a good glass of wine or holiday cheer!

Romesco is a sauce from Spain that is thickened with
bread. Easy AND delicious, a real crowd pleaser! It’s a great make-ahead
condiment that can be used in myriad ways! Use it for a bruschetta that is
topped with Manchego and Green Onions; try it as a sauce on whole wheat pasta;
instead of mayo on a sandwich; enjoy it instead of cocktail sauce for shrimp or
plop a spoonful right on a piece of grilled fish or chicken. It also freezes

from TASTE and SAVOR, Delicious Healthy Recipes and Tasty Wine Tips!
1 Cup Slivered Almonds
2 (1”) Slices Rustic
Country Bread
1/2 Cup Sherry Vinegar
2 Roasted Red Peppers
2 TB Tomato Paste
1 TB Fresh Lemon Juice
1 TB Sweet Smoked Paprika
1/2 Tsp each Sea Salt and
Black Pepper
3/4 Cup Extra Virgin Olive
Step One 
a baking sheet, toast the almonds in a 350F oven for 10 minutes. Set aside to
Step Two 
Cube the bread, and place in a bowl with the vinegar for 30 minutes.
Step Three 
In a food processor, grind the almonds; add the vinegar and bread, the peppers,
tomato paste, lemon juice, paprika, salt and pepper. With the motor running,
slowly add the olive oil. Taste for salt and pepper and serve.

Wild Mushroom CROSTINI

3 TB EVOO, divided
4 Green Onions, Chopped

3 Garlic Cloves,
24 oz Wild
Mushrooms, Divided
3 TB Worcestershire
10 OZ Goat
Cheese Log, Room Temp
2 TB Light
Soy Sauce
1 TB Balsamic Vinegar
2 TB Poultry Seasoning
Sea Salt
and Freshly Ground Black Pepper
1 Loaf of
Whole Grain Bread, Sliced

Step One
Sauté the
green onions in one TB of the oil until wilted – add the garlic and sauté until
fragrant. Remove from heat and transfer to a small bowl.  Add one TB oil to the sauté pan.  Chop two-thirds of the mushrooms and add to
the pan. Sauté over medium high heat until mushrooms release their juices.
Remove from the heat, transfer to a bowl to cool.
Step Two
Slice the
remaining mushrooms, and add to the sauté pan along with the remaining one TB
of oil. Add the Worcestershire sauce and sauté over medium high heat until
Step Three
Using the
bowl of a food processor puree the onions, garlic, goat cheese, soy sauce,
vinegar and seasoning. Process until smooth.
Step Four
Remove the
goat cheese mixture from the food processor and add to the chopped sautéed mushrooms,
season to taste with salt and pepper.  Spread
on the crostini and top with a mushroom slice.

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