Chateau du Vieux Corbeau Winery in Danville has released its new Kentucky Proud riesling. It was crafted by winemaker Dominique Brousseau with 100 percent Kentucky grapes from Lone Oak Vineyard in Springfield.
"My goal as a winemaker has always been to use Kentucky Proud grapes and berries to create my Kentucky Proud wines," Brousseau said. "Peter Boone of Lone Oak vineyards produces the best riesling grapes in Kentucky. I am delighted to use his grapes to produce this award-winning Kentucky Proud riesling."
Chateau du Vieux Corbeau is at Old Crow Farm at 471 Stanford Road. The riesling, which has a crisp peachy flavor, is available at Liquor Barn stores in Lexington and Louisville. Call (859) 236-1808 or (859) 236-1775.
You can join the club
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Springhill Winery in Bloomfield is kicking off its Bacchus wine club with a chili cook-off Saturday. Cooks may register their chili in advance by calling (502) 252-9463. There is no entry fee. A prize will be awarded to the chili that receives the most votes. The event will be 10 a.m. to 6 p.m.
Anyone who signs up to become a member of the wine club Saturday will receive a free wine-barrel tasting of the new single-barrel release with master vintner Eddie O'Daniel. The winery is at 3205 Springfield Road. Go to Springhillwinery.com.
Bourbon cookbook: a toast
A special dinner Feb. 27 at Jonathan at Gratz Park will celebrate David Dominé's bourbon cookbook, Splash of Bourbon: Kentucky's Spirit. Four courses featuring recipes from the book will be served. Dominé will discuss the cuisine and culture of Kentucky's signature spirit.
A cocktail reception will feature beverages and light bites from chef/owner Jonathan Lundy's book Jonathan's Bluegrass Table. The cocktail reception begins at 6:30 p.m., and seating for the dinner is at 7. The Splash of Bourbon dinner is $45, and bourbon pairings are available for an additional $20. Call (859) 252-4949.
Here's the menu: potato and leek purée with smoked salmon, Bibb lettuce salad with roasted root vegetables and bourbon molasses vinaigrette, bourbonnaised filet mignon, and orange-bourbon crème brûlée.
Dominé also is author of A Feast for the Eyes: Recipes From America's Grandest Victorian Neighborhood, and he writes a food column for Kentucky Monthly magazine. Lundy was a 2010 semifinalist for the James Beard Best Chef: Southeast award. Jonathan at Gratz Park is at 120 West Second Street.
It's naanwich time
Indian sandwiches offer a world of new flavors for lunch.
Sukhi's Gourmet Indian Foods naanwiches feature naan bread filled with premium Sukhi's entrees, including chicken tikka masala, tandoori chicken and vegan garden vegetable. The naanwiches are available in freezers at Whole Foods Markets for $2.99.
Original Girl Scout cookie
Girl Scout cookies will be on sale at booths around town beginning Feb. 25. Call the Wilderness Girl Scout Council at 1-800-475-2621 to find a troop or booth. The cookies cost $3.50 a box.
The first Girl Scout cookie recipe was created about 1922. During the 1920s and '30s, girls continued to bake simple sugar cookies, package them in wax paper bags and sell them door to door for 25 to 35 cents a dozen. Here's the recipe for the first Girl Scout cookie:
Original home-baked Girl Scout cookie
1 cup butter (or substitute)
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
Cream butter and sugar in a large bowl. Add well-beaten eggs, milk, vanilla, flour and baking powder. Mix well. Roll thin, make trefoil cut-outs (a design shaped like a leaf with three parts), sprinkle sugar crystals on top, and bake at 350 degrees for about 8 minutes, until just golden brown.
Here's a dessert recipe that uses Girl Scout Caramel deLites:
Chocolate coconut caramel dessert
1 box Girl Scout Caramel deLites
Non-stick cooking spray
3 tablespoons margarine, melted
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons plus 11/4 cups milk
11/2 cups non-dairy whipped topping, thawed, divided
1 package (4-serving) instant coconut creme pudding and pie filling
1/4 cup shredded coconut
3 tablespoons semi-sweet chocolate mini morsels
Place cookies in a food processor or blender; process until they are fine crumbs. Spray bottom of 9-inch-square pan with non-stick cooking spray. Combine cookie crumbs and margarine; press evenly in bottom of prepared pan. Using electric mixer, beat cream cheese with sugar and 2 tablespoons milk until smooth. Blend in 3/4 cup whipped topping. Spread evenly over cookie layer. Pour 11/4 cups milk into bowl. Add pudding mix and beat 1 to 2 minutes or until smooth. Pour over cream cheese layer. Chill several hours or overnight. Spread a thin layer of coconut on a baking sheet and bake in 325 degree oven for 6 to 8 minutes, stirring frequently; cool. Just before serving, spread remaining 3/4 cup whipped topping evenly over top of dessert; sprinkle toasted coconut and mini morsels on top of dessert. Cut and serve. Makes 12 servings.