Cilantro, Cucumber and Yogurt Sauce

1/2 cucumber, peeled, seeded, and roughly chopped
1/3 C chopped cilantro
1 t grated ginger
2 t minced garlic
1 C plain yogurt
2 T fresh lime juice
salt and pepper to taste

Combine cucumber, cilantro, ginger and garlic in food processor. Pulse to combine well. Add yogurt and pulse until smooth. Season to taste with salt and pepper.

Black Olive, Sun-dried Tomato and Oregano Relish

1/2 C sun-dried tomatoes (not oil packed), chopped
or 2 medium tomatoes, cored and diced
1/2 C black olives (preferably kalamata), pitted, chopped
1/4 C good balsamic vinegar
1/4 C extra virgin olive oil
1 T garlic minced
2 T fresh oregano leaves (or 1 t dried oregano)
1/2 t sea salt
1/2 t freshly ground black pepper
1 t chopped fresh parsley

Combine all ingredients in small bowl. Leave mixture in a refrigerator to blend the flavors for about an hour.

Whipped Cream Flight

Classic Whipped Cream
1 C heavy cream
1 t vanilla extract
1 T confectioners' sugar

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter like. It is important to use a very cold whisk and mixing bowl for best results.




Whipped Cream with Pinot Syrup
1/2-3/4 C Oregon pinot noir
1/3 C sugar

Combine wine and sugar in a small sauce and place on medium heat. Reduce by 3/4 or until the mixture has become a syrup. Chill. Stir the pinot syrup into the whipped cream and chill.



Guinness Whipped Cream
1 bottle of Guinness Stout

Pour one quarter of the stout in a small glass. Pour the remainder in a small sauce pot and place on medium heat. Reduce the stout by 3/4 and place in the refrigerator until chilled. Split the whipped cream into two mixing bowls and stir the stout reduction into on half. Chill both batches until service.

The Guinness whipped cream goes nicely with a good deal of holiday desserts: pumpkin pie, bread pudding, minced meat pies, apple pies.... and on.



Spiced Whipped Cream
1/4 t nutmeg
1/4 t cinnamon
1/4 t allspice
1/4 cocoa powder

Prepare a double batch of the classic whipped cream recipe and dived into two bowls. Mix spices into one of the batches and chilled both batches until service.

Apple Dumplings with Oregon Pinot Noir Whipped Cream

Apple Dumplings
1 C flour
2 t baking powder
1/4 t salt
2 T shortening
1/3 C water or milk
1/2 C sugar
4 apples

Mix and sift flour, baking powder and salt. Cut in the shortening with knives, add the liquid, mixing to a soft dough. Roll on a well floured board to 1/4 inch thickness. Clean, pare and cut apples into halves.  Cut dough in 4-5 inch squares. Place half an apple in the center of each square and sprinkle with sugar and cinnamon. Moisten edge of dough and bring the four corners together around the apple. Pierce with a fork to allow steam to escape. Bake on a greased tin in a moderate oven until soft, approximately 25 minutes.

Oregon Pinot Noir Whipped Cream
To prepare whipped cream:
1 C heavy cream

In a large bowl, whip cream until stiff peaks form. Make sure not to over-beat, cream will then become lumpy and butter like. It is important to use a very cold whisk and mixing bowl for best results.

To prepare Pinot Noir Syrup:
1/2-3/4 C Oregon pinot noir
1/3 C sugar

Combine wine and sugar in a small sauce and place on medium heat. Reduce by 3/4 or until the mixture has become a syrup. Chill.  Stir the pinot syrup into the whipped cream and chill.

Fresh Fig Cake

1 C raisins (or craisens)
1 C figs
1 C walnuts
1 C boiling water
1 t soda
1 t vanilla
1/2 C butter
1 C sugar
2 egg yolks
3 egg whites
1 t cinnamon
2 C flour

Look over and chop the raisins and figs. Dissolve the soda into boiling water and pour over the figs and raisins.  Cream the butter and sugar, ad the beaten egg yolks, then the spices and fruit with the water then the flour, fold in the beaten whites, and add vanilla. Bake for 1 hour in a loaf cake pan in a moderate oven.

You can eat the cake plain or you can frost it with white frosting.