Margaret is gearing up for her next single, “I Ain’t Your Mama,” to hit radio next month. The playful and sassy number is the first release off of her forthcoming full-length CD, tentatively titled Better Now, which is being produced by James Stroud (Tim McGraw, Chris Young, Toby Keith). So while we all wait for those musical goodies, go grab yourself an edible goodie (hummus, anyone?) and continue on after the jump to watch our video Q&A with Margaret.

Note: I checked with LHJ food and entertaining director Tara Bench, and we both say acceptable or not, we’d be right there with Durante eating the stuff by the spoonful. Bench’s creative but less fanatical serving suggestions include whisking a spoonful into a lemon vinaigrette to make a creamy dressing for salad or grilled chicken, or spicing it up with some hot sauce and spreading it on an egg sandwich for breakfast.

After many years cooking professionally I’m pretty skeptical about cookbook recipes. Sure, I have favorite chefs and authors that I love, but for the most part I rarely find 100 percent success with cookbook recipes. This doesn’t mean I don’t have a lot of cookbooks—truthfully I’m thinking about how my collection is getting unruly (hoarder level perhaps). But when I cook from these lovely books, there’s usually some tweaking I have to do with amounts, flavors or cooking times.

Maybe I’m too much of a perfectionist or have high expectations, but when I try a recipe I want it to work! Call me crazy.

I love Home Baked Comfort, the beautiful images, the variety of baked goodness, the perfection that happens each time you try a recipe…you get the idea.

Oh, I also failed to mention I love pretty much any baked good that’s put in front of me, so again, Home Baked Comfort sort of works for me on that level as well. It’s also fun to see contributors from bakers all across the country. Even bloggers like the talented Smitten Kitchen and the amazing Bakerella (see our Q&A with her here) have tasty treats inside.

I think, of the recipes I’ve tried so far the Lemon-Blueberry Drizzle Bread and the Homemade English Muffins are my favorite. However the Bacon-And-Egg-Breakfast Tarts and the Gooey Cinnamon Rolls (with a touch of orange, mmm) were darn close. And not to be left out, homemade toaster tarts anyone? (Check out the video!)

Even if you don’t win one in our giveaway, you’ll want to own this cookbook.

Love,
Your friendly food editor

Full contest rules.

Chef Tiffany Derry's Gnudi with Brown Butter, Peas and Mushrooms

How does chef Tiffany Derry (of Top Chef fan-favorite fame) handle holiday parties for her 70-person (!) family?

“My grandmother is really the only one who can wrangle all of us,” she says. “But I know you also need to plan ahead and make as much as you can the day before. That’s why I love my gnudi pasta dish—you can roll the balls and store them in the refrigerator until you’re ready to cook. Then all you need to do is boil some water, grab a sauté pan, and you’re good to go.”

If you’ve never heard of gnudi, it’s an addicting “naked ravioli” dish (click here for the recipe). Tiffany serves a variation with oxtails at her new restaurant in Dallas, Private Social, but for for the home cook, she’s created a recipe that swaps in easy-to-use mushrooms to complement the savory, gotta-have-it brown butter, and of course, lots of cheese. That’s why she’s teamed up with Sargento—the makers of the natural, unprocessed cheeses Tiffany likes cook with—this holiday season. When the cheese is the star of your dish, quality and flavor matter!

“When you cut into it and you see the melting cheese, you think, ‘Oh yeah, it’s going to be good!’ ” Tiffany says.

Cheese bites not enough to cure your Tiffany fix?  We also asked the chef to spill some of her hopes and dreams with our Ladies We Love questions:

What makes me a lady:
My southern hospitality charm.

Favorite guilty pleasure:
Foie gras. I’m not a big dessert or chocolate fan, but if you give me some foie gras … oh my gosh. I tell people in my group, if we order it for the table, it’s okay if you don’t want any!

Three things on my life list:
I want to visit Thailand—I love Asian cuisine. In fact, I’d also like to go back to China and study their food for two months. And, if I ever slow down, I would love to have a child.

I could have a super power, it would be:
I would have twin so that I could be everywhere. I’d have one that stays at my restaurant, and one that travels the world and does all of the events. I would have the best of both worlds, and nothing would be lacking.

A lady I admire:
Oprah Winfrey. How can you not? She is the ultimate woman. I love that with hard work and just going after her dreams, she made it happen. And now she has her own network. Are you kidding me? How many people have their own network?

GNUDI WITH BROWN BUTTER, PEAS AND MUSHROOMS

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6

Ingredients:
1 (15 oz.) container whole milk ricotta cheese
2 ½ cups (10 oz.) shredded parmesan cheese, divided
4 whole eggs
2 egg yolks
1 tsp. nutmeg
¼ cup chives
1 Tbsp. olive oil
1 cup all-purpose flour
4 cup semolina flour, divided
1 Tbsp. salt
1 tsp. black pepper
3 Tbsp. butter
1 cup peas, blanched
2 cups chanterelle mushrooms

Directions:

• In a large bowl, combine Ricotta, Parmesan, eggs, nutmeg, chives and oil. Mix well, then add 1/2 cup of flour using all of the all-purpose and approximately 2 cups semolina, 1/2 cup at a time until it can form a ball without being too sticky.
• Roll gnudi into 1-inch balls. Using floured hands, roll in remaining semolina flour to coat.
• In a medium large pot, heat to a rolling boil. Place gnudi in water for 1 minute or until they float to the surface.
• In a small sauté pan, melt butter until slightly brown; add mushrooms, salt and pepper. Cook for about 5 minutes over medium heat. Add peas and lightly toss with butter.
• Place gnudi on plate and spoon mushroom mixture over; sprinkle with remaining Parmesan.

Tips:

• Gnudi can be described as the filling for ravioli without the pasta, i.e., “nude.”  They are similar to gnocchi made with Ricotta cheese instead of mashed potato.
• Frozen peas can be used; cook according to package directions using the minimum time specified.
• If fresh chanterelle mushrooms are not available, rehydrate dried chanterelles according to package directions. 2 oz. dried = 2 cups rehydrated.
• Other fresh, woodsy mushrooms can be used instead of chanterelles, such as crimini or shitake.

Ever since I got my French bulldog, Smuckers, two years ago, my obsession is designing holiday cards featuring him in festive garb. (I use tinyprints.com.) Last year he was an elf (a pretty angry-looking one); this year he’s dressed as Peeved (left), one of Santa’s lesser-known reindeer. Lest you feel too sorry for him, note that he was paid handsomely in cheese cubes for enduring the three-minute photo shoot. And if you think this makes me a little bit crazy, well…you might be right. But with a face like that, how can I resist? —Jessica Brown, features editor

When my son, Oliver, was 3 we gave him his first Duplo blocks. He loved them so much it started a holiday tradition, and we still give him a Lego set each year. He’s 19 now! —Jeffrey Saks, creative director

When I was little, my parents had one Christmas record that we played over and over: The Andy Williams Christmas Album. Now I have it on CD, and I love listening to it (no matter how uncool) because it brings back good memories of opening presents with my brothers. —Kate Lawler, executive editor

What I love most about the holidays is that my 85-year-old mom is vibrant, happy and healthy and is still around to share this special season with us. —Sally Lee, editor-in-chief

I always feel grateful at Christmastime (when I’m not cursing the crazy crowds, that is) that I live in New York City. This time of year is pure magic in the Big Apple! —Lorraine Glennon, senior books & articles editor

Ever since I’ve outgrown toys, I’m all about the cookies this time of year. Christmas. Hanukkah. Kwanzaa. Las Posadas. Whatever. I’m totally interfaith and multicultural in the month of December. Whoever/whatever you celebrate, I will eat your cookies. And, no matter how Grinchy I get in the hustle and bustle of the holidays, the Charlie Brown Christmas album by Vince Guaraldi always brings a smile to my face. (And gets me dancing like a Peanut.) —Ron Kelly, managing editor

For me, it’s decorating the house. This year I’ve tapped into my inner Martha Stewart by putting a Christmas tree in every major room. My big helper is my 3-year-old, who likes to hang all the ornaments on the same branch. Sigh. —Susan Pocharski, entertainment director

During the holidays, I love to visit Holiday Lane on the 9th floor in Macy’s Herald Square. When I was a little girl, my grandpa used to work at Macy’s. I’d love to visit him during the holidays so I could escape to a magical winter wonderland as I played in the elegant and whimsical displays. My grandpa is no longer with us, but on the 9th floor I become enveloped in the holiday magic and for a moment feel like I’m visiting him again. —Rosie Rotondi, beauty and fashion intern

One of my favorite holiday traditions is having Pillsbury cinnamon rolls on Christmas morning. We don’t eat them any other time of the year, and I’m sure it started so that my mom didn’t have to get up and cook a big breakfast. But it’s just not Christmas without those gooey rolls—and fighting over who gets to ice them (and then lick the knife). —Amanda Wolfe, senior editor

My favorite thing about the holidays is decorating the tree. That box of ornaments is a history book of my life. There are some that I made for my late grandma when I was a little girl, the hokey “Our First Christmas Together” ornaments we got when my husband first moved in with me, the “Baby’s First Christmas” ornaments with pics of my little ones and even Santa on the beach representing our honeymoon. I can’t wait to pass some of those ornaments on to my girls when they have trees of their own. —Sue Erneta, fashion editor

For me, it’s all about singing! I can’t get through all the verses of “Silent Night” at a candlelight service without getting teary. But the most fun is regaling my adorable, dimpled 3-year-old nephew, Buzz, with my spirited renditions of “Rudolph,” “Let It Snow,” and my favorite duet with my sister: “Pine Cones and Holly Berries/It’s Beginning to Look a Lot Like Christmas.” Hear the Osmonds’ classic 1970s version here and sing along!  —Julie Bain, health director

In the past it’s been cookies, games, presents and spending Christmas day in my PJ’s (in that order). This year, I’m just excited to see my baby’s reaction to all the holiday hoopla. —Erica Metzger, beauty director

I grew up in Tampa, where we were lucky if it was even a little chilly on Christmas Day. I remember my sisters and me riding our new bikes in tank tops and flip-flops. Now that I live in New York, I love that the city turns into a winter wonderland with carolers and pop-up shops and ice skating rinks—it really feels like the movies. But because I’ll always be a Florida girl, I look forward to getting off the plane next week in Tampa, seeing my family and stowing my coat and scarf. The forecast says 76 and sunny! —Amelia Harnish, editorial assistant

What I love most: having a week off work without constantly answering emails and texts from photo shoots. —Clare Lissaman, photo director

Move over, Grinch. My new favorite holiday character is the Christmas Commandant, aka my 5-year-old son, Scott. Around this time of year, he transforms from mild-mannered kindergartner to deck-the-halls drill sergeant: Get that tree! Decorate it! Do it now, Maggot!!! Seriously, though, Scott loves all our Christmas ornaments—even the ugly ones that never meant anything to me have sentimental value for him: “Look! I remember this one!” he’ll say, his voice full of wonder, holding up some hideous plastic bauble I got with a full tank of gas 10 years ago. His appreciation softens my Scroogelike attitude and gets me to appreciate the little things, even when they’re far from perfect. God bless us, every one. —Louise Sloan, senior articles editor

What I love about the holidays—here’s a list:
• Giving my nephews gifts
• Listening to the only Mariah Carey song that I like
• Watching A Christmas Story repeatedly
• Having coffee and opening presents with my parents and sister
• Getting together with friends who are in town from the West Coast.
• Going to Rolfs, the crazily decorated bar near my house, as many times as I can. Love those creepy dolls! —Gabrielle Porcaro, associate fashion editor

My family has always been big on decorating the house at Christmastime. From the kitchen to the living room to the bathroom, every inch gets decked. But this year for the first time, I had my very own apartment to do. So instead of helping my family, I raided the decorations and asked if I could take some for myself. It felt like a pretty big step decorating my apartment for Christmas and I must say, it looks pretty darn good! —Carisa McLaughlin, intern

On Christmas Eve we pack up the car with presents and drive to Boston to be with our cousins on Christmas day. They know how to celebrate. Their whole house is a showcase, decorated with lights and garlands. Their tree is spectacular. We love to be with them. We can be ourselves, laze around, have conversations about anything that comes to mind, eat too much, nap or read a book, and watch silly movies. There is nothing better than being with family! —Vivette Porges, photo associate

My favorite thing to do at the holidays is watch A Charlie Brown Christmas. It’s one of the few things in life that never lets me down, always makes me happy and still feels totally genuine and comforting year after year. I have it on DVD, but I feel like it doesn’t count unless I catch it on TV in December, when the rest of the country is watching with me. —Lauren Piro, editorial assistant

I love getting to see my family during the holidays, but I’m always really excited to see our dog, Sadie. She’s getting older and slower, but she still gets a burst of energy the first time I walk through the door. Plus, I bought her a doggie snuggie for Christmas so I can’t wait for her to try it on! —Sonia Harmon, assistant editor

What I most appreciate about the holidays is that for some reason that I have never been able to completely grasp, strangers will say hello, smile, wish you well, hold the door . . . all simple things but meaningful expressions of caring. I work in New York City, so I know that you get what you give. If you smile, people will smile back. If you say “thank you” to someone, he or she will often reply, “You’re quite welcome.” The Big Apple has a reputation for toughness, but I have never found that to be 100 percent the case 100 percent of the time. Still, around the holidays people warm up and act like neighbors. I welcome the change and would like to see it year-round. —Tom Claire, associate managing editor

To all our LHJ friends and families, we hope your holidays are merry and bright!

I’m sorry to report that was me, talking to my five-year-old son—not vice-versa.

Granted, I was a bit tired. It was the end of the day on a Sunday, after a weekend that was nonstop activity. Our last outing had been to a healthy food event at a local public school. My friend Jen is a big advocate of local and sustainable food, and she’d invited us to join her and her kids to the event, featuring a performance by her uncle Tom Chapin, a singer who was debuting his new kids’ album, Give Peas a Chance, all about healthy eating. There would be exhibitions about making veggie smoothies, composting and raising chickens in your backyard.  I figured it would be a fun outing with good music (it was), the boys would have fun playing, and maybe Scott would learn stuff. But me? I’m already an adventurous eater, well-versed in healthy options, I thought. I read “Chick Lit,” this month’s LHJ article on backyard chickens. My mom’s been composting forever. I had nothing to learn.

Enter the radishes. (For more of the story and an easy recipe, read on.)

There was a small farmer’s market attached to the healthy food event, and some of the vendors had brought little two-burner stoves and were serving up tastes of cooked vegetables, to educate shoppers about serving options. “Are those radishes?”" I asked one farmer. Yes, and radish greens, sautéed in garlic and butter. I’d never heard of cooking a radish, and radish greens? Didn’t even realize they were edible.  They were delicious.  Well, shut my mouth—I was learning something. I bought a couple bunches of radishes, planning to recreate the dish at home, substituting olive oil for the butter. I couldn’t wait.

But my little chef had another idea. Scott’s current obsession is making soup. His first was carrot soup, his recipe: Carrots, water, a spoonful of sugar; blend. It was juice, really, but surprisingly good. Now he wanted to make radish soup. Honestly, at the end of a long weekend, it sounded totally foreign and frankly disgusting. I was feeling cranky and I wanted my sautéed radishes, which in my mind had suddenly become comfort food. I certainly didn’t want to try anything newer than that. So I told him no—and then realized, what am I saying? My five-year-old son wants to experiment with new ways of preparing vegetables, and I am trying to stop him?

I came to my senses and guided him, instead, suggesting we start with sautéeing the radishes and radish greens in olive oil with garlic and onion, then add chicken stock, then blend. I still had zero faith in the outcome, and we got into a little battle of wills because he wanted to add the broth immediately and I wanted to wait so I could have my sautéed radishes sans broth and he could take his portion and make the darn soup. Which, I told him, I really didn’t feel like having.

“Mommy, I try things,” he proclaimed, archly, as he poured chicken broth over the radishes in the blender. “And you don’t!” he added, with disgust, pushing the “on” button for emphasis. I couldn’t believe it. I’d worked hard to brainwash him with the idea that trying unfamiliar food is good. “In our family, we try things” is the mantra. And now the little rat was using my own lecture against me! “Of course I’ll try it,” I assured him. “I just don’t want a lot of it.”

So I tried it. Guess what? It wasn’t just good, it was amazing. Kind of like a cross between watercress and zucchini, only more flavorful. Forget the sautéed radishes; I wanted more radish soup. We took my carefully reserved, broth-free portion and tossed it right into the blender.

Maybe next he’ll take my “go green” philosophy and use that against me, too, forcing me to stop using so many paper towels (I admit, I can’t give up my addiction). It’s like having an auxiliary conscience.

Have you had your kids keep you in line, pointing out where you’re failing to live up to your own Mommy lectures? I’d love to hear your stories. 

*Official Rules

Time to Eat

Nothing goes so well together as a juicy burger and a sweet piece of pie and at the 2011 Blue Moon Burger Bash, (part of the New York City Wine &Food Festival) presented by Pat LaFrieda Meats and hosted by Whoopie Goldberg, tasters could get their fill of both!

The event was a gluttonous feast of burgers, cooked on the new Hamilton Beach outdoor grill, milkshakes (at a station manned by Duff Goldman) and of course, the ultimate in pie indulgence.

For the first course, chefs from 20 different restaurants dressed their burgers in explosively delicious flavors using jalapeño, bacon, cheddar and other secret ingredients and presented them for judging by some of the biggest names in food: David Burke, Adam Richman, Andrew Zimmern and Anne Burrell.

As tasty as the burgers were, I had my eye on the massive dessert table jam packed with endless rows of pies created by Dangerously Delicious Pies which were, in fact, dangerously delicious. 

I was in heaven going back for 2nds, ok maybe 3rds, and my favorite was the chocolate pie. It was just as creamy and delicious as the Ladies’ Home Journal Chocolate Covered Pretzel Pie. Check out the recipe for our amazing chocolate pie, along with many other tempting varieties, in the October issue and bake up some decadence. — Cathie Yun

WIN IT ALL! Just write a comment below about Breast Cancer Awareness

Ford Warriors in Pink  (2 tees, hoodie, and travel mug – as seen in our October issue!)
Get them here!  100% of net proceeds help support Susan G. Komen for the Cure

Avon Nailwear Pro (Nail enamel in ‘Pink Power’ – as seen in our October issue!)
Get it here! 100% of net profits donated to the Avon Breast Cancer Crusade

Elaine Turner (Studded leather wrap bracelet)
Get it here!  100% of the proceeds from these bracelets will be donated to the Nellie B. Connally Breast Cancer Center at MD Anderson

KitchenAid Cook for the Cure

Get it here! KitchenAid’s pink items benefit Susan G. Komen for the Cure   all year long, not just October. In honor of the 10th anniversary of this partnership, KitchenAid is committing to a minimum of $450,000 in donations to Komen in 2011, supported through the sale and registration of pink KitchenAid products together with celebrity chef auctions and grass roots efforts that encourage cooks to get friends and family involved.  

Smashbox “O-gloss”
Get it here! Through the end of October, the entire purchase price will be donated to the Breast Cancer Research Foundation

Ghirardelli Intense Dark Chocolate Bars (20 total, 4 flavors)
Get them here! Through the end of December 2011, specially marked pink ribbon packages of Intense Dark™ will carry a code inside the package redeemable for a $1 donation to the National Breast Cancer Foundation

Counting for a Cause (Rose gold-dipped bracelet)
Get it here! 50% profits from each sale benefit The Karmanos Cancer Institute

Yoplait Bag with BCA products (Two coupons for FREE  yogurt, tote bag, journal, keychain, pen, and pink lid collection kit)  Get Yoplait yogurt at your local grocery store to ensure freshness! Yoplait donates 10 cents for every pink lid redeemed by December 31, 2011 to benefit their Save Lids to Save Lives campaign  {up to $2,000,000.00}

Pure Fiji Frangipani products (Hydrating body lotion, coconut sugar scrub, coconut milk bath soak, body butter, nourishing exotic oil, handmade coconut soap, and island candle)
Get them here! 10% of all sales from the Frangipani line that are purchased during the month of October will be donated to Susan G. Komen. Pure Fiji is also donating products to the survivors that participate in the Susan G. Komen race in Denver, Colorado.

Glass Eye Studio & Seattle Chocolates (Hand- blown glass white floppy bowl with strawberry crème truffles)
Get it here! Through the end of October, for every set purchased a $10 donation will be made to Susan G. Komen for the Cure

Taylor Kenney (Poppy Earrings – as seen in our October issue!)
Get it here! 30% of sales will be donated to Susan G. Komen for the Cure

Susan G. Komen For The Cure’s ‘Promise Me’ (Fragrance)

Get it here! With every fragrance sold, a donation of 13.5% of sales is made to Susan G. Komen for the Cure , with a minimum guarantee of $1,000,000 dedicated to breast cancer research, education, screening and treatment.

Origins Make a Difference (Skin Rejuvenating Treatment - as seen in our October issue!)
Get it here! Through the month of October, $5 from every North American sale of this treatment will be donated to the Breast Cancer Research Foundation

Bobbi Brown Pink Ribbon Collection (High Shimmer Lip Gloss & Lip Color)
Get it here! (while supplies last 10/1/11 – 12/31/11) Bobbi Brown will donate $10 from the sale of this limited edition set to the Breast Cancer Research Foundation

Ann Cares (Pink jewel ring – as seen in our October issue!)
Get it here! 70% of the proceeds benefit Breast Cancer Research Foundation 

Emma Stine (Blush Rosette Earrings)
Get it here!  30% of sales will be donated to Susan G. Komen for the Cure 

Sonia Kashuk Proudly Pink (5 piece purse brush set – as seen in our October issue!)
Get it here! Available for one year, 15% of this set will benefit the Breast Cancer Research Foundation

 *Official Rules

On the menu was Asian-style noodles paired with Asian coleslaw. We started with the dressing for the coleslaw: low-sodium soy sauce, red pepper flakes, sugar, olive oil and vinegar. Then I learned how to seed a cucumber and the easiest way to chop a red pepper: just slice the sides off and throw away the rest. I felt like a real chef!

After that, we moved on to the noodles, which just took mixing ramen, chicken broth, a little bit of garlic, mixed vegetables (a bag of frozen is fine) and a lean cut of pork in a skillet. Bring to a boil. You can substitute any protein you want—chicken, beef, shrimp—and it’s still heart healthy. The whole thing took a little over 30 minutes.

Easy! After the cooking fun, I was able to bask, as well as feast, in my accomplishments. I wolfed down the meal I created and I realized I should definitely be cooking more. It felt good knowing that I had made something myself. If I can do it, you can, too. It’s fun, and a good way to slim down.

“Just getting back to home cooking can lead to healthier diets because restaurant foods are always higher in fat and sodium,” says Rachel K. Johnson, Ph.D., professor of nutrition at the University of Vermont and an AHA spokesperson.

Here are Dr. Johnson’s tips for getting back into the kitchen:

• Try new things to find good, simple recipes that the whole family enjoys.
• Make a shopping list to save time.
• Get your kids involved. They’re more likely to eat healthy food if they’ve participated in the kitchen.

You can find lots of quick, good-for-you recipes at the Simple Cooking with Heart website to get started (Click here and here for the recipes we made at the event). Head to their website, and commit to cooking more. It’s the first step to a healthier heart!

Lindsay’s Couscous, Lentil and Blue Cheese Salad
1 cup lentils, cooked
3 tbsp lemon juice
1 cup couscous, cooked
½ tsp salt
¼ cup olive oil
1 large garlic clove, minced
1 head romaine or other lettuce
1 lemon, cut into wedges
6 plum tomatoes or 1 small beefsteak, cubed
¼ cup mint leaves, chopped
¾ cup (3 oz) blue cheese, crumbled

The key to this recipe is making it once and then adjusting it to taste, though you might nail it on the first go. Salt and pepper the cooked lentils to taste, having stirred in 1 tbsp lemon juice. In a separate large bowl, add 1 tbsp oil to cooked couscous and fluff. In a small bowl make the dressing: To minced garlic whisk in remaining 2 tbsp juice and 3 tbsp oil and salt and pepper to taste. Then stir the lentils and dressing into the couscous and refrigerate for at least 3 hours. Before serving, shred romaine on a platter and stir tomato, mint and cheese into salad, then turn salad onto romaine. Garnish with lemon wedges and additional tomato wedges. Makes plenty for leftovers.

Wine Parings:

2009 Marilyn Merlot (Napa Valley; $30) With a full body and wonderful mouth feel, this wine’s mature red fruit and toasted oak flavors in a well-balanced acidity make it fun to sip, and its dried-herb bouquet invite you to pair it with Lindsay’s salad recipe. It also happens to have a long, smooth finish that mellows to memories of chocolate and vanilla—consider it built-in dessert.

2007 Simi Cabernet Sauvignon (Sonoma; $25) This wine’s price is no reflection of its quality: It drinks like a $100 bottle and it makes a bold statement, showing aromas of red cherry and blackberry with hints of licorice, toasted oak and spices and its palate offers more of the same, plus generous vanilla and caramel in a long finish. This is (need I repeat?) a big, bold, strapping wine.

To pair the Simi Cabernet Sauvignon with the salad recipe above, stir some cooked cubed ham or cold cooked bacon bits in before serving. The reason for larding up the salad is to add to the welcoming viscosity of the cheese—it gives the wine’s acidity something to balance out. Just add fresh baguette slices for a complete meal.