Alex Gambal in Beaune

A long-time island friend and favorite winemaker, our selection of Burgundies would not be complete without offering something from the only American who now owns parcels in the Grand Cru Batard-Montrachet!  All of his wines are fermented by indigenous yeasts, racked only once and bottled by gravity without filtration.  According to Alex, ‘the superb 2009 vintage is a benchmark in the maturation of this fine little Burgundy house.’

To drink or to keep, you decide….just don’t wait too long!

St Aubin ‘Les Murgers des Dents du Chien’ 1er Cru $50

From one of the most famous climats from this small region located next to Chassagne-Montrachet, this wine offers what a village level wine from its next door neighbor does at a fraction of the the price.  Soft citrus and orchard fruit, rich flavors with medium acidity, slightly linear but with a lingering finish.

Suggested Pairing:

Sea Scallops with fresh corn salsa

Puligny Montrachet, $68

A straight-forward village wine that offers hints of soft toasty oak and citrus notes, mostly lime zest.  Fresh and vibrant, this wine is a perfect pairing for the abundant seafood available on the island.  Be sure to save a bottle to pair with Nantucket Bay scallops with a celery purée in the months ahead.

Suggested Pairing:

Lobster!  Lobster!  Lobster!

Bourgogne Rouge “Cuvee des Deux Papis” $30

Alex does it again with a sophisticated single-village wine worth its’ price!  Perfumed nose of spiced red berry that lead to bright middle weight flavors on the palate.  Perfect for those sometimes chilly nights when the fog starts to roll in before we are ready to receive it.

Suggested Pairing:

Salmon with roasted shiitakes

Chambolle Musigny, $70

Perfume of red berries on the nose  and a silky flow of soft, fading  tannins on the palate.  This is a wine that any Pinot Noir lover will appreciate.  Buy a couple bottles for your collection and reap the benefits of aging this wine a few years.

Suggested Pairing:

Coq au Vin, Roast Chicken with potatoes Dauphine

Wine and cheese pairing…is it art?  Perhaps, but it’s not that hard to create.  You are basically seeking a balance of salt and sweet.  Some are intuitive, some more cerebral, but all should bring great tastebud joy that you will want to replicate time and time again.  We start with artisanal cheeses À Point (at peak), or aged to perfection, rotating our inventory based on season and availability.  We taste a lot, and when a combo makes our heart sing, we write it down!

In cheese-plating, as in art, there are no rules, but there are guidelines, such as begin with the mildest and progress to the most pungent.  Ideally, a contrast of milks, countries and textures;  condiments, fruit and crackers are totally optional.  My standard cheese plate usually begins with a Goat and features Comte in the third or fourth position.  Beyond that, anything goes.

Here, we share some of our available cheeses and favorite pairings, just as we do with all of the wines in our store.  Consider a cheese course for your next dinner party–we would love to help you create a Masterpiece.

COUPOLE:
USA (Vermont)/Goat

The Coupole is a fresh, soft, young goat’s milk cheese that is shaped like a small dome and lightly dusted with vegetable ash. It hails from the ambitious new Loire-Valley-style production facility at Vermont Butter and Cheese Creamery, where they have been pioneering innovative dairy products for more than 25 years. As the Coupole ages, a slightly wrinkled skin develops, and the paste softens. Approximately 8 oz.

Suggested Pairing:
Saumur Blanc, Sauvignon Blanc, Unoaked Chardonnay, Maybe Viognier

HOJA SANTA:

HOJA SANTA

(OH-ha SAHN-tah)
USA (Texas)/Goat

Hoja Santa was created by legendary cheese maker Paula Lambert, owner of the Mozzarella Company in Dallas, Texas. Paula thoughtfully created a cheese that reflects its origins, as each of these young goat’s milk rounds is wrapped in a velvety, heart-shaped leaf from the local (and eponymous) Hoja Santa plant. The leaf imparts subtle notes of sassafras, anise, mint, and black pepper to this soft, fresh chèvre.
The Hoja Santas are dried and flipped, then left until a few spots of perfectly edible mold grow on the rind. These are aged for much longer than most fresh goat cheeses. This guarantees that the leaf has lost its chewiness and has infused the white paste with a light grassy note. Approximately 5 oz.

Suggested Pairing:
Sancerre, Beer, Pernod!

AFFIDELICE:
(ah-FEE-duh-lees)
FRANCE (Burgundy)/Cow

A washed-rind cow’s milk cheese from the Burgundy region of France; it is very similar to Epoisses, which is made is actually made by the same creamery. Its name, Affidelice, comes from the marriage of two words: affiné (ripe) and delice (delight). Affidelice is soft, with a moist, terracotta-colored rind, and is contained in a small, wooden box.
The maturation process is continued at Artisanal Premium Cheese Center in New York, where they wash the Affidelice with Chablis. The resulting cheese has a soft, pungent, spoonable paste with a satiny texture.

Suggested Pairing:
Chardonnay, especially Chablis;  Champagne, Riesling

HUDSON VALLEY CAMEMBERT:
USA (Vermont)/Cow

The award-winning Old Chatham Shepherding Company’s Hudson Valley Camembert is a creamy, soft-ripened cheese made from the milk of Old Chatham’s herd of East Fresian sheep combined with hormone-free cow’s milk from a neighbor’s farm.
The result is meltingly smooth and buttery, with the texture of a triple-crème, it has layers of flavor and nuance. Approximately 5.33 oz.

Suggested Pairing:
Champagne, Chardonnay, Sauvignon Blanc, Riesling

FLEUR DE MAQUIS:
(fluhr doo mah-KEE)
FRANCE(Corsica)/Sheep

Fleur du Maquis is semi-soft, made in Corsica from the milk of the Lacaune ewes.
Its name means “Flower of the Maquis”–maquis being the local term for the typical thickets of rough underbrush where highway robbers and guerrilla fighters used to hang out.  During production, the smallish wheels are encrusted with rosemary, fennel seeds, juniper berries, and the occasional bird’s eye chile.

Suggested Pairing:
Pinot Gris, Beaujolais, Zinfandel

MANCHEGO:
(mahn-CHEH-goh)
SPAIN/Sheep

Manchego is a famous Spanish D.O. sheep’s milk cheese, made exclusively from the milk of sheep grazing upon the plains of La Mancha–the land of Don Quixote! This artisanal Manchego is made from raw milk and aged for several months. The cheese is nutty, sweet, and tangy with a firm texture. After 12 months, the semi-firm cheese becomes tastier, saltier and excellent for grating.

Suggested Pairing:
Quince Preserves + Albarino, Grenache

TALEGGIO:
(tah-LED-joh)
ITALY/Cow

Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic, yet mild in flavor, and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread.

Suggested Pairing:
Warm Baguette + Chardonnay, Nebbiolo Bianco, Nebbiolo

TERRALUNA:

TERRALUNA

UTAH/Cow

Terraluna is produced in Utah from clean raw Jersey cow milk. This firm cheese is in the cheddar family, yet it has an even deeper flavor and a longer finish than most cheddars. The award-winning Terraluna owes its superior quality to the mineral-rich soil where the cows graze, as well as to the fine cheese making skills of its producers.

Suggested Pairing:
Pinot Noir, IPA

PECORINO BALZE VOLTERANNE:
(Peh-co-REE-no DELL-eh BAHLT-zeh VOL-tehr-RAH-neh)
ITALY (Tuscany)/Sheep

A raw organic pecorino from Tuscany and is made with vegetable rennet of wild artichoke. The cheese is aged in oak barrels for 60 days, the rind covered in oak and olive wood ash. This imparts a unique green olive flavor and a long finish. This cheese is firm, toothsome and has a nutty texture.

Suggested Pairing:
Pinot Grigio, Sangiovese

COMTE:
(kom-TAY)
FRANCE (Jura)/Cow

Comté is a firm pressed cheese made from the raw milk of red and white Montbeliard cows in the Jura Mountains of France in Franche-Comté. The cheese is produced in small, cooperative dairies, known as “fruitières” which collect the milk from farms within a maximum of 15 miles radius and only produce cheese in the summer months..
Comté is the most popular DOP cheeses in France, and it is claimed that there are more than 83 distinct flavors in Comté, including mountain flowers, apricot, chocolate, butter, cream, butterscotch and grilled bread. It comes in a 1/3 pound block and is tempting to snack on like a savory candy bar!

Suggested Pairing:
Savoie, White Burgundy, Riesling, Gewürztraminer, Bordeaux Blends

GORGONZOLA PICCANTE:
(gore-gon-ZOH-lah)
ITALY/Cow

Italy’s answer to Roquefort, from the region north of Milan. Its rough, reddish rind protects a tender, light yellow, blue-flecked paste that is firm, moist, and buttery. The flavor is sharp and sweet.

Suggested Pairing:
Sauternes, Vin Santo

LA PERAL:

LA PERAL

(lah peh-RAHL)

SPAIN/Cow & Sheep

A gently blued pasteurized cow and sheep milk cheese from Asturias in northern Spain. Also known as Queso Azul Asturiano, La Peral has been made by the Lopez Leon family since the 1920s. The wheels are aged for sixty days just to the point that the blue begins to develop. La Peral resembles an Italian Gorgonzola. It has a slightly crumbly texture that leads to a refreshing finish on the palate. The sheep milk component gives this firm cheese a little olive oil flavor and a pleasant pungent aroma. Rich, moist, buttery, sharp, salty…

Suggested Pairing:
Atop a Medium-rare burger + Rioja & Other Spanish Reds, Cabernet Sauvignon, Port, Amontillado

Cesare Casella and Elisabeth English

The 15th annual Nantucket Wine Festival has wrapped and the clinking of glassware subsided.  It was 5 wowza days of learning and meeting while having the most fun possible.   Most folks have now boarded a plane or boat to carry them home, while we business owners are working overtime to ready ourselves for Memorial Day weekend.  Where did those 5 days go?  It was kind of a blur…

Opening night at the White Elephant was a brief, but essential 2 hour party featuring Veuve Clicquot.  People were electrified for the start of the festival and elated that the gloomy weather prognosis was wrong, wrong, wrong.  My friend Cesare (Salumeria Rosi, NYC) and I continued the evening at The Pearl, where we had plate after plate of inventive morsels (and glass after glass of Veuve rosé) dining at the bar.  Like Cinderella, I was just barely home by midnight.

Farmstead cheese plate

Thursday began with a cheese course for breakfast and 6 glasses of wine.  Perhaps you would call it brunch, in that it was 10am, but breakfast sounds more outrageous and it was my first meal of the day.

I’m all for cheese for breakfast, anyway, but these were special cheeses, selected by Matt Jennings of Farmstead in Providence and Ihsan Gurdal of Formaggio Kitchen in Cambridge and NYC.  It was billed as an Old World-New World “smackdown”, with Matt representing New World American farmstead cheese.  It was amazing how they each had selected, without prior consultation, plates of contrasting, but complimentary cheeses.  Our table loosely agreed that it was a tie for the most part, but for me, the New World Ascutney Mtn. raw cow’s milk  from Cobb Hill Farm commune in Vermont–golden yellow and rich, caramelized flavors–gave Matt the victory.

I followed my cheese & wine breakfast with a champagne lunch.  A rock star champagne lunch, actually, meaning the cuisine of Seth Raynor (Pearl, Boarding House, Corazon del Mar) paired with the champagnes of Veuve Clicquot in an exquisite outdoor setting.  It was the 2nd annual “Nantucket Women of Wine luncheon” hosted by Veuve, and Mother Nature must have been in full favor of the event.  It was a lovely opportunity to connect with other businesswomen from the Nantucket community and luxuriate in  food and wine splendor–French Kiss oysters poached in Grande Dame, Grande Dame-braised lobster and toasted vermicelli…!  Poor Dominique Demarville (Chef de Cave)–he arrived late, newly initiated to the troubles of fog, airlines and island transportation.

Of course, one does not ideally follow these two events by going to work for the rest of the day, but alas, duty calls.  It was a busy afternoon of visits and sales and before I knew it, it was time to pour at the Comte Senard table at the Nantucket Wine Festival Gala.  If I was to be behind one table and taste wines of only one winery for the entire evening, this was where I wanted to be.  One, because Beatrice Senard is so fabulous and chic, and two, because the wines were possibly the best of the night.  Beatrice greeted me with a welcome sip of Bourgogne Blanc and from there, we progressed to the Premier Cru Les Valozieres, and TROIS GRAND CRU….2009 Clos des Meix, 2007 Les Bressandes, 2006 Les Paulands.  What a pleasure!

I did manage to sneak a taste of Alex Gambal’s 2009 Puligny Montrachet from winemaker Fabrice Laronze en route to our table and also had a night cap of Tim Mondavis 2008 Continuum while noshing on porchetta from Salumeria Rosi.  From there, Mark and I joined Cesare and Lia Tolaini-Banville of Tolaini Estates for a late bite at Lola 41, before continuing on to the obligatory bottle of Veuve rosé at, where else, The Pearl.  I forfeited the Coach in lieu of the Pumpkin, and stopped by the Club Car for a midnight tune at the piano on the way home.

Dominique & Cesare

Nevertheless, Friday began at 5am, when my feline alarm clock encouraged me to rise.  It was a big day and there were preparations to be made;  we had two major wine events scheduled at currentVintage.  First off, Lia Tolaini-Banville was pouring Terlano “Vorberg” Pinot Bianco plus two Tuscan reds and Cesare was hand-carving 30-month cured prosciutto paired with Petticoat Row Bakery baguettes.  The prosciutto melted in your mouth like none other and the bread was perfectly chewy and delicious.  Next was our Veuve Clicquot champagne tasting and bottle signing with Dominique.  We held the same event last year and all who attended were euphoric over meeting the gentile winemaker and sampling the beautiful wines from his hands in such an intimate setting.  It was one giant photo op, as we took group pictures with Dominique and a 1931 Veuve yellow taxi.  That was last year–this year was a mob scene.  There was hardly time to pop the Grande Dame as festival goers and winemakers packed the house.  It was the largest turnout for a retail store of our size ever, according to Veuve, a testament to Dominique’s popularity and the majesty of Veuve Clicquot.

What next?  Oh, yes–it was opening night at Ventuno, the new Italian restaurant from the team behind Straight Wharf restaurant and Provisions.  The opening was hotly anticipated as it was in the former location of beloved island institution, 21 Federal.  Although the end of the 21 era provoked nostalgia, and even tears, the new reign offers excitement and imagination in its menu and wine list, both welcome on the Nantucket culinary scene.  It was a who’s who table, organized by Sarah Powers of Kobrand, including Mike Trujillo, winemaker of Sequoia Grove (and a few other prestigious properties), and Chris Silva, the charismatic, fun-loving CEO of St. Francis Winery.  Cesare guided us through the offerings, both food and wine, and we proceeded to order almost everything on the menu, sometimes twice.  Highlights from the intriguing and affordable wine list included the lovely Ceretti Arneis and dry, but layered GrosJean Freres Petite Arvine.  The pasta star of the table was most definitely braised rabbit strozzapretti, although I loved my whole wheat pasta with ramps, morels and ricotta, as well.  Teeth brushed and tucked in just before the clock struck 12.

Joel Gott at cV

Saturday–let the Grand Tasting begin!  currentVintage had a new location this year, sandwiched between Cain and Frog’s Leap in the cooking demo tent.  We showed our cV Signature RRV/Sonoma wines alongside vintage grape-themed jewelry from the 1930s-70s, both to unanimous (as much as we could hear) praise.  Between the Grand Tasting sessions, we hosted Joel Gott for a tasting & bottle signing of some of his favorite wines.  He threw in a fashion show, modeling western shirts and departing with a new addition to his wardrobe.

Joel Gott in his new old shirt

Saturday night, I attended a wine tasting party, featuring Bodega Chacra, Sequoia Grove and St. Francis paired with Pi Pizza and Pappardelle Bolognese from the Pasta Goddess.  Given the preceding 72 hours, I thought almost nothing could dazzle me, but the Sequoia Grove chard, St Francis VV Zin and trio of Bodega Chacra Patagonia Pinots totally wowed.  So did the charming Piero Incisa della Rocchetta, founder of Bodega Chacra and member of the Tuscan family that brought us Sassicaia.  His totally cool vibe and euro-style made it even more of a surprise that he’s crafting exceptional single-vineyard Pinot Noir in the hinterlands of Patagonia from 55-80 year old vines…we might have to go and visit.

The only thing that got me through Sunday was knowing that the next day was Monday.  We had another awesome day at the Grand Tasting and I got around to visit some old friends and savor some new wines, as well.  The grand tasting segued into a Sinskey Family BBQ at the Boarding House, where Rob Sinskey poured his Abraxas and POV and Maria grilled duck sliders.  And just to gild the lily, there was a NWF staff party that night at the Lombardi barn, featuring a veritable feast of roasts and pastas and 200 or so leftover bottles of wine.  I joined briefly to toast the team and sup with Ray Coursen of Elyse, and then, it was homeward to savor it all.

In the vineyard with Tim Mondavi, daughter Carissa, and Bayla of Continuum

GUESS WHO’S COMING TO THE NANTUCKET WINE FESTIVAL 2011?!

Oh, how we love the Nantucket Wine Festival…the annual ritual of welcoming old friends and making new ones—meaning, of course, people AND wines.  We’ve made many friends at the NWF through the years, and brought other friends to the event, both luminaries and patrons.  This January, Mark and I had the distinct honor of meeting Tim Mondavi and luring him to be the Nantucket Wine Festival Luminary of the Year.   His legacy as the winemaker for Robert Mondavi is laudable as is his impressive new label, Continuum Estate, and its commitment to excellence in winemaking.  Continuum makes “a single red wine produced with clarity of focus at the highest quality level”, a blend of varieties from the cabernet family, and aspires to the level of a first growth Bordeaux.

We have in stock or can order wines from any of these producers, including Continuum Estate.  Our selection is all the more compelling due to the inclusion of  these esteemed makers.  Offered here are some photos of the many friends of currentVintage–on both our turf and theirs.

Lunch with Tim and Carissa Mondavi

Alex Gambal in Beaune

Sean Larkin in currentVintage

Jack Larkin of Jack Larkin in cV

with Don & Joanne of Shibumi Knoll

John Arns and Sandy Belcher in currentVintage

with Ray Coursen at Elyse

Sonoma Coast lunch with David Hirsch

Maria and Rob Sinskey

Tyler Thomas, Donelan winemaker, at Cyrus

Michael & Fiona Ragg of Mischief & Mayhem at cV

Michel Anglada of Anglada-Deleger, in Beaune

Domaine Comte Senard in Aloxe-Corton

with Kristen at Newton Vineyard

Hourglass

Seminar with Elton Sloane of Robert Craig Winery

Andy Peay pouring for me and Ziggy the Wine Gal

Magnificent Palmaz winery

Big Bottles at Miner Family

Cesare Casella, Chef-Owner Salumeria Rosi Parmacotto, NYC

*Napa*Sonoma*San Francisco*Carmel*Santa Barbara*Ventura*Pismo Beach*Santa Monica*Palm Springs*LA*Boston*New York* *Montreal*Greenville*Charlotte*Asheville…

60+ Days on the fly!

vintage finds, wine discoveries, dining, family, friends, fun

Only one month to go in 2010, but the year is already overflowing with wonderful times, great adventures, fabulous memories.  The last eleven months have been filled with annual traditions (Daffodil Day, Nantucket Wine and Film Festivals) as well as travel, friends and new experiences.

cV continued to get a lot of press and was featured in a gorgeous 6-page spread in Cape Cod Life.  There were numerous trips…California, NYC, St John, France…and we launched our signature cV wines, including our 2008 currentVintage “Boschetti Vineyard” Pinot Noir.  There were wine tastings, photo shoots, and VIPs–the store practically  pulsated with energy and inspiration!

Most importantly:  I got engaged (!), then, currentVintage had its first store engagement (he proposed to her in cV!) and, our little Rosie (*star employee*) got married.

Here’s a look at a few highlights…

Our first proposal at cV!

She said "I do"! Congrats Brendan & Kate!

Rosie & Ivan got married!

Getting engaged at the Wauwinet...

...on our 8th anniversary!

11th Annual Lingerie Fishing Tournament

Wendy Schmidt & Co at Petticoat Row

Dominique Demarville of VCP!

Content at Caneel Bay

Stylist Julie Biondi (ctr) & friends

cV models in Cape Cod Life

MLK Jr Day at Glide in San Fran

B-52s Kate Pierson in cV

modeling Cheryl Fudge (who just opened a store in Santa Monica)

Actor Sarah Fraunfelder modeling for cV

Burgundy:)

Many a Grand Cru...

with LA Lifestyle Chef & "Food to Flowers" Author, Lulu Powers

Meursault & Margaux

NFF Party with Kim Corkran of Cape Air, Kate Brosnan & Tom Scott of Plum TV, Caterer Susan Warner

going to The Bazaar in LA, Pre-Grammys

La Superica in Santa Barbara

with Dan Kosta of Kosta Browne

cV Signature Wines launch at Nantucket Wine Fest

Michael Ragg of Mischief & Mayhem, Burgundy

Daffodil Day

at The Vanderbilt in Newport

From a humble Croque Madame to a hearty Boeuf Bourguignon to the rarefied offerings of Michelin-starred temples to Haute Cuisine, Burgundy is a gourmand’s mecca.  Here are some of our favorites…you can see why.  Connoisseur’s tip:  When doing the Michelin restaurants, think lunch, not dinner.  They’re often a remarkably good value in comparison.

If you need a bottle of Auxey-Duresses or a Puligny-Montrachet before you can get to Puligny, head to cV for a selection of white & red Burgundies to delight the senses.

Relais & Châteaux L'Abbaye de la Bussière

Grounds of L'Abbaye de la Bussière

L'Abbaye de la Bussière

Escargot at l'Abbaye de la Bussière

Hostellerie de Levernois

Michelin One-Star in Levernois

Restaurant Le Montrachet, Puligny-Montrachet

Denis at Restaurant Le Montrachet

The beloved fromage course

There are certain must-dos in Beaune:  A glass of wine at Bistrot Bourguignon, Dinner at Ma Cuisine, The Saturday market, un café at Baltard, a tasting with Alex Gambal…and for me, a visit to Marie-Pierre Vintage.  Imagine our surprise when we popped in and discovered that a friend of ours was working there!

When you get to that point when you are done with butter, cream and jambon persillé, consider the Indian-inflected cuisine of Via Mokis and a pint at Pickwick’s Pub.

I just had the most amazing week in Burgundy.  I won’t tease you with the names and nuances of every Grand Cru we savored, but here is a little photo log.  Eat your heart out.

Lulu & Elisabeth (with an S) wearing Vintage Lilly at currentVintage on Nantucket

Lulu in FOOD TO FLOWERS wearing Vintage Lilly from currentVintage!

How wonderful it was to take the collective magic carpet ride that is Lulu & Co.  I am speaking both specifically about the super fun book signing we hosted featuring Lulu’s new book, FOOD to FLOWERS, at currentVintage, and what it’s like to be around the Powers girls, in general.  Wherever Lulu goes, there is a flurry of  energy, ideas and yes, magic.  Her particular combo of culinary chemistry and personal charisma has taken her from apprentice in the kitchen of Sarah Leah Chase on Nantucket to titillating the tastebuds of Madonna, Will & Jada Pinkett Smith, Arianna Huffington and Bill Clinton in LA.  In addition to great talent and entertaining savvy, Lulu has excellent taste and style, as evidenced by her preference for vintage clothing and the fabulous pieces that she has collected from currentVintage.

Lulu in Allure Magazine wearing currentVintage

“If a dinner party is like a relationship, then a cocktail party is like a fling–all the fun and none of the commitment.”–Lulu Powers in  Food to Flowers

The book is a lovely lesson in simple but thoughtful and chic entertaining–who couldn’t use a lesson in that?–beautifully photographed by Lulu’s husband, Stephen Danelian.  Below are a couple of the simply delightful recipes included in Food to Flowers.  To purchase the book, visit currentVintage (for a signed copy), your local bookstore or http://www.lulupowers.com

EDAMAME BRUSCHETTA

Edamame:
2½ cups, plus ½ cup shelled edamame, at room temperature
1 cup fresh mint leaves
½ cup fresh parsley leaves
salt and pepper
½ cup olive oil

In food processor, blend 2½ cups edamame, mint, parsley, salt and pepper to taste until smooth. Add oil and remaining ½ cup edamame, and blend until mixture is slightly chunky.

To Serve:
2 packages rice crackers, about 30 crackers
4 strips bacon, cooked until crispy and broken into small pieces
½ cup finely grated Gruyère cheese

Place dollop of edamame mixture on rice crackers. Top with bacon and garnish with Gruyère.

MILLION DOLLAR BARS

“Taste just one of these treats and you’ll understand the name. My mom’s English friend, Mrs. Kennedy, introduced the Powers clan to Million-Dollar Bars. She wouldn’t part with the recipe, so my sister Sarah and I came up with one ourselves. The problem is that you can’t eat just one.”–Lulu

1½ cups all-purpose flour

½ cup sugar

¾ pound (3 sticks) unsalted butter

(1 stick at room temperature & 2 sticks chilled and cut into pieces)

½ cup packed brown sugar

Two 14-ounce cans unsweetened condensed milk

¼ cup heavy cream

12 ounces semisweet chocolate chips

Makes 35 bars

1. Preheat the oven to 325°F.

2. Sift the flour into the bowl of a food processor. Add the sugar and the chilled butter and pulse until the mixture resembles crumbs.

3. Press the mixture into a 9 x 13-inch pan sprayed lightly with nonstick cooking spray and bake for 30 to 35 minutes, or until light golden. Let cool in the pan.

4. In a medium saucepan, melt the brown sugar and the remaining stick of butter. Add the condensed milk and stir constantly over medium-high heat until the mixture thickens slightly and becomes light golden in color, 3 to 4 minutes. Remove the caramel from the heat and pour evenly over the cooled cookie mixture. Let cool slightly.

5. In the meantime, melt the chocolate in a bowl over a pot of simmering water and gradually whisk in the heavy cream until smooth.

6. Pour the melted chocolate mixture over the caramel and spread it evenly with a small offset spatula or by tapping the bottom of the pan on a hard surface.

7. Cool the bars in the refrigerator until set and cut into squares. If the chocolate hardens, let the bars stand for at least 1 hour at room temperature before cutting. They will keep for 1 week on the counter and 2 weeks in the freezer.