OCTOBER WINE HARVEST ~ CHAMPAGNE SALAD with PEAR-GOAT CHEESE TARTS

"My only regret in life is that I did not drink more champagne."

~ John Maynard Keynes

~ L. Mawby Vineyard
(Leelanau Peninsula)

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CHAMPAGNE SALAD with PEAR-GOAT CHEESE TARTS

~ A rich blend of autumn flavors from a treasured (November 2006)
SOUTHERN LIVING clipping

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2 (5-oz.) bags gourmet mixed salad greens
1/3 cup dried cranberries

Sugared Walnuts
Pear-Goat Cheese Tarts
Champagne Vinaigrette

Combine salad greens and cranberries in large bowl. Arrange mixture on serving plate. Sprinkle evenly with Sugared Walnuts. top with 8 Pear-Goat Tarts. Serve immediately with Champagne Vinaigrette. (8 servings)

Sugared Walnuts

1 1/2 cup walnut halves

3/4 cup sugar

Stir together walnuts & sugar in heavy saucepan over medium heat, and cook, stirring constantly, 8-10 minutes or until sugar melts and turns golden brown.
Spread mixture in single layer on lightly greased was paper: cool. Break into pieces; store in airtight container up to 3 days.

Pear-Goat Cheese Tarts

1 (15-oz) package refrigerator pie crusts

2 (4-0z) Packages crumbled goat cheese

1-2 ripe chopped pears

2 Tbsp. honey

1/2 tsp. dried thyme

Unfold pie crusts and cut each in half; ct each half into 3 pieces. Place 1 piece into lightly greased muffin cup in a muffin pan. Fold and press pastry piece to form a cup shape. Repeat procedure with remaining pastry pieces.
Bake at 375-degrees for 8 minutes or until edges of pastries are lightly browned. Remove pan to wire rack.
Stir together goat cheese and next 3 ingredients. Spoon evenly into pastry shells.
Bake at 375-degrees 8-10 minutes or until thoroughly heated. Remove to wire rack, and let cool 2 minutes.

Champagne Vinaigrette

1/4 cup extra-virgin olive oil

1/4 cup Champagne vinegar

2 Tbsp. Dijon mustard

2 tsp. honey

3/4 tsp. salt

1/4 tsp. freshly ground pepper

Whisk together all ingredients. Cover and chill at least 30 minutes or up to 3 days.

Note: Pop open a delightful bottle from the many award-winning sparking wines from L. Mawby. You won't be disappointed!

(http://www.lmawby.com/)

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

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OCTOBER JOY ~ AUTUMN MINI-ROAD TOUR (HUBBARD LAKE, MI)

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October." ~ Nathaniel Hawthorne Up driveway and overhead sky (Click on all photos for larger view ) 'Wa-gi-daa-king' Autumn South shore drive South Shore view West Branch River West Shore Drive Tamarack Island Old Marina Down hill Mt. Maria view Down hill Mt. Maria Remains of the Day (October Sunset)

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