Recipes from Spring Wine Walk 2012

Lemon-Parsley Gougeres


  • 6 tablespoons unsalted butter
  • 1 teaspoons coarse salt
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup all-purpose flour
  • 5 large eggs
  • Zest of 1 lemon
  • 3 scallions, finely chopped
  • 3 tablespoons finely chopped fresh curly-leaf parsley


  1. Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butter has melted. Remove from heat; stir in flour. Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more.
  2. Remove from heat. Using a wooden spoon, beat in 4 eggs, 1 at a time, until they are incorporated and smooth. Stir in zest, scallions, and parsley.
  3. Transfer mixture to a piping bag, and cut a 1/2-inch opening. Pipe 1-inch rounds onto baking sheets lined with parchment paper. Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment. If not using immediately, freeze up to 1 month in airtight containers or resealable plastic bags.
  4. Preheat oven to 400 degrees. Whisk together remaining egg and 1 teaspoon water in a small bowl; lightly brush on top of each puff. Bake until lightly golden brown, about 20 minutes. Serve immediately.

* from

Lemon White Chocolate Cookies


  • 1 3/4 cups all-purpose flour
  • 1 cup fine semolina flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 tablespoons extra-virgin olive oil
  • 1 large egg plus 1 egg yolk
  • 3 tablespoons limoncello or other sweet lemon liqueur
  • 1/2 teaspoon vanilla extract
  • Finely grated zest and juice of 1 lemon
  • 8 ounces white chocolate, chopped
  • 1/2 cup pistachios, finely chopped


Whisk the all-purpose flour, semolina flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes.

Whisk the olive oil, whole egg, egg yolk, limoncello, vanilla, lemon zest and lemon juice in a large liquid measuring cup or bowl. Add to the butter mixture and beat on medium speed until smooth. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover the dough with plastic wrap and chill 30 minutes.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 2-inch-long, 1/2-inch-thick logs; arrange about 2 inches apart on the prepared baking sheets. Bake in batches until golden around the edges, about 18 minutes, rotating the baking sheets halfway through. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.

Meanwhile, put the white chocolate in a heatproof bowl and set over a saucepan of barely simmering water (do not let the bowl touch the water); stir until the chocolate melts. Drizzle the cookies with the melted white chocolate and sprinkle with the pistachios. Let set at room temperature, about 15 minutes.


The delicious cheese puffs that Bek made can be found here on the Pioneer Woman blog!

Lemon Rosemary Butter Cookies

Makes about 40 cookies

The rosemary and lemon aromas of these cookies will make your kitchen smell like an Italian bakery.
  • 4 oz. (1 stick) butter, softened
  • ¼ cup sugar
  • 1 tsp. finely chopped rosemary
  • ½ tsp. finely grated lemon zest
  • 2 egg yolks
  • 1 tsp. vanilla extract
  • 1 cup flour
  • ⅓ cup corn flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup turbinado or sanding sugar for decorating

1. Beat butter, sugar, rosemary, and lemon zest with electric mixer 3 minutes, or until creamy. Beat in egg yolks and vanilla.

2. Whisk together flours, baking powder, and salt in bowl. Add to butter mixture, and beat until just combined. Shape into 2 1-inch-wide logs. Wrap in wax paper, and chill 2 hours.

3. Preheat oven to 325°F. Spray 2 baking sheets with cooking spray. Slice cookies into 1/3-inch-thick rounds. Place turbinado sugar in bowl and press one cut side of cookies into sugar. Place sugar-side up on baking sheets. Bake 15 minutes, or until golden brown on bottoms. Transfer to wire racks to cool.

*from Vegetarian Times magazine

Herb Cheese Terrine

This cheese terrine has become a staple at all Bekah Kate’s wine events…but I can’t take the credit for it.  It is a recipe Susan Vrabec gave to us at the very first Herb and Flowers Cooking Class she ever did here.  It is originally from Renee Shepherd of Shepherd’s Seeds in Felton, CA.  Although I have altered it slightly.


1 lb cream cheese, Softened

3/4 lb unsalted butter

1 cup finely grated Asiago cheese (or very fresh Parmesan)

2 lg cloves garlic, finely chopped

3/4 cup fresh basil finely chopped ( or 4 T dried)

1/4 cup fresh oregano, finely chopped (or 2 T dried)

2 t Worcestershire sauce

3/4 cup toasted pine nuts coarsly chopped

3/4 t White pepper

1/2 cup parsley, finely chopped (or 1 T dried)

7 slices provolone cheese, round, thinly sliced


In a large food processor, cream together cream cheese, butter and cheese til smooth.  Add the garlic, garlic, basil, oregano, worcestershire and pepper. Combine thoroughly.    Add the pine nuts and parsley and mix again.   Line a round container (at least 4 cups in size) with plastic wrap.  Layer the bottom with provolone cheese slice, then add a layer of the soft cheese mixer.  Continue to alternate layers of provolone and cheese mixer til at least 5 layers.  Cover with plastic wrap and refridgerate overnight.Remove from the refrigerator and let stand about 15 minutes before turning out on serving platter.  Garnish with Herb leaves or edible flowers.  Serve with crackers.  Enjoy!  This recipe also freezes well.

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