Handley Cellars in Anderson Valley, Mendocino County, enjoys the cool climate perfect for sparkling wine. This rich appetizer is fabulous with the Handley Brut Rosé. Interested in Handley sparklers? They have a waiting list for their Handley Cellars sparking Brut and/or Brut Rose from their library. http://www.handleycellars.com
Fig, Goat Cheese & Prosciutto Appetizers
18 dried black mission figs
¼ lb. prosciutto, sliced very thin
¼ lb. Humboldt Fog Goat Cheese
Cut stems off the figs and cut a slice down one side.
Fill with a small nugget of cheese.
Wrap in a half slice of prosciutto, secure with a toothpick and place on a flat baking sheet.
Bake in 350˚ oven for about 10 minutes.
Note: Other varieties of dried fig can be used. Larger ones need to be cut into bite-sized pieces. Bacon is a good substitute for prosciutto. Use a third of a slice of thin sliced bacon, or just a square of thick bacon.
This vegetable dish is a terrific Thanksgiving add-on
from Handley Cellars. It’s especially good with a rich red like Handley’s Ranch House Red, a blend of Pinot Noir, Syrah and Zinfandel. Enjoy!
Kale with Shallots and Bacon
2-1/2 lbs. kale
10 slices bacon, cut into short strips
2 c minced shallots
Fresh ground pepper
Clean and rib kale, discard stems.
Stack a few kale leaves and roll lengthwise into a cigar shape. Cut crosswise into 1/4″ wide strips with a sharp knife. Repeat with remaining leaves.
Cook bacon in a heavy saucepan or skillet over moderate heat until crisp, stirring occasionally.
Transfer bacon to paper towels to drain.
Pour off most of the fat, reserving 3 tablespoons in pan.
Add shallots and sauté about 1 minute, turning often with tongs.
Cover and continue to cook kale until tender, about 6 minutes.
Toss with bacon.
Add salt and pepper to taste.