Cook Up a Mother's Day to Remember

Spring Vegetable and Chevre Tart
Recipe courtesy of Courtney O'Dell of Sweet C's Designs

1

package (2 sheets) puff pastry

1

cup chevre, divided

1

large beefsteak tomato, thinly sliced

8

ounces thin green beans

2

beets, thinly sliced

4

mini zucchinis, thinly sliced

1

egg white, beaten until slightly foamy

Heat oven to 350 F.

On well-greased baking sheet, arrange one puff pastry sheet.

Crumble chevre across pastry. Lay tomato slices then green beans, zucchini and beets over chevre, leaving a 1-inch border around all edges. Crumble second half of chevre on top.

Lightly wet edges of pastry. Slice four 1-inch strips of second sheet of pastry and lay over edges of bottom sheet. (Optional: create basket-weave pattern with remaining pastry dough).

Brush pastry with egg white and bake until pastry is deep golden brown, about 35 minutes. Serve immediately.

Pinot Noir Rosemary Butter
Recipe courtesy of Erin Kennedy of My Thirty Spot Blog

1

cup salted homemade whipped butter (recipe below)

3/4     

cup Cambria Benchbreak Pinot Noir

1

tablespoon fresh rosemary

Fill shallow saucepan with wine and simmer until consistency becomes syrupy (reducing to about 1/8 cup).

Let syrup cool completely.

Add syrup and rosemary to whipped butter and mix. Serve chilled.

Homemade Whipped Butter

1/2     

  quart heavy cream

1/2     

  teaspoon salt (up to 3/4 teaspoon, to taste)

In food processor, mix butter until cream turns to consistency of cottage cheese and starts to separate from buttermilk, about 3-5 minutes of constant mixing. Strain butter from buttermilk.

Use wooden spoon to knead butter in water (just like dough) to remove all remaining buttermilk. Drain and repeat until water is clear.

Remaining whipped butter is ready to serve or for adding flavoring ingredients.