It’s the second night of Passover and we are hosting the Seder. I just finished making the best part of the meal – these Amazing Passover Chocolate Toffee Matzo. I’ll be surprised if anybody eats anything else! Hag Sameah! Happy Passover!
For 30 servings
6 whole matzos
1 cup salted butter
1 cup dark brown sugar, packed
20 ounces semisweet chocolate chips
1/2 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking sheets, breaking them in half if needed.
Melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.
Bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. Set aside to cool until the toffee coating is firm, about 15 minutes.
Place the semisweet chocolate chips into a microwave-safe bowl and microwave on Low until the chips are just melted (do not let the chocolate overheat or scorch). Spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. Place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. Remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.
Only a day and a half left and the vineyard will be stripped naked of its fruits. You can see the sense of excitement this provides to Julien! From left to right, Julien, Miran and Edouard.
The Grand Tastings continue! Also on Saturday from 2:30-5:30pm, Beth Ann will be pouring Twelfth Night at Henry’s Wine Cellar in Beverly, MA. Twelfth Night is newly arrived at Henry’s and we look forward to introducing the wines to customers on the North Shore.
Max will be pouring Twelfth Night at the Vin Bin in Hopkinton, MA for their Grand Tasting on Saturday from 2-6pm. Should be a great time! Details here
The crew picked 11 tons today in record time. For the math whizzes, this is the equivalent of 11,000 kgs x 62% juice extraction rate / 0.75 liters per bottle or 9,093 bottles of PN! No wonder why the team was proud at the end of the day. From left to right, Edouard, Miran, Julien and Corentin.
Corentin (being from Belgium) will probably object to this, but our little enclave is slowly becoming known as the Little Paris of Central Otago. This picture was taken as we enter the final stretch of the 2014 harvest. From left to right, Edouard, Antony, Julien and Corentin.
This is a picture of the grapes fermenting inside a large tank. Those grapes were picked on the first day of harvest and will be part of the bottle you drink in 2016.
We are at the half mark of the 2014 harvest. So far so good. Everybody is in great spirit and the fruit is looking amazing. A deserved drink at the end of the day and tomorrow is a day off for the team. Back at it on Sunday!
Come join Beth Ann on Friday, April 4 from 5-7pm at Pemberton Farms Marketplace in Cambridge where she will be pouring all three Twelfth Night wines. Sip some wine and stock up on all your gourmet food and wine needs!
I was away this weekend and did not return until late Sunday afternoon. Since I didn’t have time to make a big Sunday dinner, I turned to my favorite quick, healthy meal – a frittata. I took a look in the fridge and came out with broccoli rabe, tomatoes, a bit of basil and some feta cheese. Voila! The makings of a yummy frittata. The acidity of the tomatoes and the feta made it the perfect pairing with the 2013 Twelfth Night Sauvignon Blanc. A crispy green salad, some crusty bread and dinner was on the table. Elsa had dibs on the leftovers for lunch this week. Bon Appétit!
Frittata with Broccoli Rabe and Tomatoes
1 Tablespoon olive oil
1 small onion finely diced
1 small bunch broccoli rabe chopped
1 cup grape tomatoes halved
¼ cup basil chiffonade
½ cup Feta or fresh goat’s cheese
½ cup Gouda or other mild cheese
8 large eggs
Salt & pepper
Preheat broiler to high.
Heat the olive oil in a 12” sauté pan and add the onion. Cook until translucent – about 3 minutes. Add chopped broccoli rabe and cook about 5 minutes. Add grape tomatoes and basil and cook another 3 minutes.
In a bowl, beat the 8 eggs with salt and pepper. Pour gently into the sauté pan with the veggies and cook over low to medium heat for about 5 minutes. Sprinkle the two cheeses over the top and put under the broiler for about 5 minutes until the top of the frittata starts to turn golden. Remove from pan onto a large plate and cut into wedges. Serve with a green salad, crusty bread and of course a nice glass of 2013 Twelfth Night Sauvignon Blanc.