Wild Mushroom Ravioli
10 ounces mushroom ravioli or cheese-filled ravioli
2 tablespoons olive oil
2 ounces shiitake mushrooms, sliced
4 ounces button (table) mushrooms, sliced
¼ cup of chopped walnuts, shelled and chopped
1 clove garlic, minced
1/4 cup brandy
1 cup heavy cream
1/2 teaspoon nutmeg
Salt and pepper
1/2 cup grated parmesan cheese


Directions: Prepare ravioli according to package directions; drain. Next, over medium heat, pour olive oil in a skillet (or spray Pam Olive Oil) and cook mushrooms until tender. Next add 1/4 cup of chopped walnuts, add garlic and brandy, and cook for 2 minutes. Slowly stir in heavy cream and bring to a simmer. Season with nutmeg, salt, and pepper. When cream has thickened, stir in 1/4 cup of parmesan cheese. Then, stir in cooked ravioli, and gently simmer for 1 to 2 minutes. Serve with parmesan, garnish with walnuts and serve with garlic bread, and salad. Makes 2 servings.

Apple Cinnamon and Walnut Cookies

INGREDIENTS:

½ cup shortening

1 1/3 cups packed brown sugar

1 egg

2 cups sifted all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

1 cup chopped California walnuts

1 cup apples – peeled, cored and finely diced

1 cup raisins

¼ cup milk

1 ½ cups sifted confectioners’ sugar

1 tablespoon butter

½ teaspoon vanilla extract

2 ½ tablespoons half-and-half cream


DIRECTIONS:

Preheat oven to 400 degrees
Beat shortening and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
Stir together flour, baking soda, salt, cinnamon, cloves, and nutmeg.
Stir half the dry ingredients into the creamed mixture. Stir walnuts, apples, and raisins, then stir in remaining half of dry ingredients and milk. Mix well.
Drop from tablespoon 1 ½ inches apart onto lightly greased baking sheet. Bake in the preheated 400 degree oven for 10-12 minutes. Remove cookies from oven, place on racks to cool slightly, and while still warm, spread with glaze.
To make glaze: Combine powdered sugar, butter, vanilla, and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.

 Papagni 2011 SYRAH
RED WINE
Our Syrah displays heady aromas and flavors of an array of concentrated dark fruits including blackberry, plums and some black cherry wrapped up in bittersweet chocolate and spice. Full bodied and superbly balanced with velvety tannins and a ripe cherry finish that seems to go on forever. This wine was aged in 25% new French and American oak barrels. 750 ML ALC 13.7% BY VOL

Papagni 2003 ALICANTE BOUSCHET (PORT STYLE)
DESSERT WINE
Our 2003 Alicante Bouschet is a sumptuous dessert wine. Rich and flavorful with a nose dominated by sweet, toasty black fruits and white pepper that carry through to rich, mouth -filling flavors with soft tannins and a very silky finish. Aged for 9 years in our cellars, this Alicante Bouschet is ready to drink now. Only 95 cases of this exquisite wine were produced. 750 ML  ALC 18.5% BY VOL