Recipes like Honey-Walnut Semolina Cake with Dried Figs and Bittersweet Chocolate or her Wild Blackberry-Thyme Crisp with Pistachio Ice Cream, take desserts to new heights. The Grilled-Roasted Herbed Turkey with Chardonnay Gravy, accompanied by Winter Squash Grain with Caramelized Onions, Chiles and Thyme, would bring great flavors to any holiday meal table.

    The recipes themselves are simple, showcasing fresh and local ingredients altered in the least possible manner. Minimal fuss and maximum flavor are evident in recipes such as Pork Roast Stuffed with Kalamata Olives and Oregano or the Ginger and Lime-Grilled Halibut with Nectarine Salsa (see on p.55).

    Throughout the book there are plenty of color photos, a useful wine glossary and several “Ask The Winemaker” sidebars, providing short answers to huge questions such as “How do I pair wine with food?” and “How do I store my wine?” As much of the commentary is written in from the personal pronoun “I” the reader feels a sense of conversing with Hanna.

    Indeed, the “rhythm of the seasons” and the warm welcome of family and friends to share good food pervade this collection.

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