Author: Chef Cloud Wine

Ingredients

3/4 fluid ounce pear brandy
5 fluid ounces Champagne or other sparkling white wine
1 tablespoon whole-berry blackberry preserves

Directions

Pour the brandy into a champagne flute. Top with champagne. Gently drop in preserves.

Ingredients

1/2 pound uncooked linguine
2 tablespoons olive oil
2 cups sliced fresh mushrooms
1 cup dry white wine
1/2 pound medium shrimp, peeled and deveined
1 pound steamer clams in shell, scrubbed
1 pound asparagus, trimmed and cut into 2-inch pieces
1/2 pound bay scallops
1/3 cup freshly grated Parmesan cheese

Directions

Fill a large pot with lightly salted water and bring to a boil. Stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes. Drain well in a colander; cover and keep warm.

Heat the olive oil over medium heat in a large pot with a cover that will hold a steamer basket. Add the mushrooms; stir and cook for 3 minutes. Pour in the wine and bring to a boil; add the shrimp.

Put the clams and asparagus into the steamer basket and place the basket into the pot over the shrimp and mushrooms. Cover and steam for 2 minutes. Lift the steamer basket and add the scallops to the shrimp and mushrooms. Cover and continue to steam until clam shells open and seafood is cooked, about 4 minutes.

Tip the clams and asparagus into the pot and combine with the shrimp and scallops. To serve, ladle seafood over the cooked linguine and sprinkle with grated Parmesan cheese.

Ingredients

3/4 cup whole milk
3 eggs
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups all-purpose flour

6 (5 ounce) boneless chicken breast halves with skin
1 cup all-purpose flour
1 teaspoon kosher salt
1/3 teaspoon white pepper
6 tablespoons unsalted butter, divided
3 tablespoons olive oil
1 pound chicken livers, trimmed and halved
3/4 cup dried Bing cherries
1 cup port wine
1 1/2 cups brown chicken stock
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup unsalted butter

Directions

Make spaetzle first: Combine the milk, eggs, salt and nutmeg in the container of a food processor or blender. Blend until smooth, about 30 seconds. Add flour and blend for another 30 seconds, or until smooth. Batter will be thick and sticky.

Bring a large pot of salted water to a boil. Pour some of the batter into a potato ricer held over the boiling water. Press through to form strands. Stir gently as it hits the water to prevent sticking. Simmer until the spaetzle float to the surface then remove with a slotted spoon to a large buttered baking dish. Continue with remaining batter. This can be done up to 2 hours in advance. Let stand at room temperature.

On a sheet of waxed paper or paper plate, combine the flour, salt and pepper. Coat the chicken in the mixture, patting off the excess to leave a fine even film. Reserve excess flour. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add olive oil. When bubbling hot, add the chicken with the skin side down. Cook until golden brown, turn and cook until browned on the other side. Transfer to a platter and tent with aluminum foil to keep warm.

In a separate skillet, melt 2 tablespoons of butter over medium-high heat and add 1 tablespoon of olive oil. Add the chicken livers and cook, without moving, for about 2 minutes per side. Livers should still be pink in the middle. Transfer to the platter with

Ingredients

4 skinless, boneless chicken breasts
2 cloves crushed garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon Cajun-style seasoning
1 cup chopped green onion
1 (8 ounce) package sliced fresh mushrooms
4 slices Swiss cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine oil and garlic in a 9×13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.