Tilar Mazzeo's Back Lane Wineries of Napa (2nd Edition) PDF

By Tilar Mazzeo

ISBN-10: 1607745917

ISBN-13: 9781607745914

This up-to-date advisor to the small and "secret" back-lane wineries and tasting rooms of Napa profiles over 70 hard-to-find, genuine boutique estates that characteristic world-class, artisanal wines respected through locals and critics.

Beyond the crowded tasting rooms of Napa's well known wineries, there's an actual, welcoming part of the valley ready to be explored: boutique estates run by means of passionate winemakers who handcraft world-class wines. again Lane Wineries of Napa uncovers greater than seventy of those gemstones that locals and critics revere yet few viewers ever see. up-to-date with new wineries, eating places, and native points of interest; maps; full-color pictures; and tips about wine-tasting etiquette, wine transport companies, and itinerary making plans, this consultant will arrange oenophiles and starting wine-lovers alike to stay the nice life--Napa type.

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Additional resources for Back Lane Wineries of Napa (2nd Edition)

Sample text

You’ll need to cook in batches. 2 cups soft winter wheat self-rising flour ½ cup unsalted butter, cubed and chilled 1 cup buttermilk Additional melted butter Add flour to a large mixing bowl. Rub or cut in butter until flour resembles coarse meal. Stir in buttermilk with a wooden spoon until dough is wet. Turn out dough onto a well-floured surface. Sprinkle flour on top of dough. Gently knead the dough and work in the flour, adding more as needed, until dough is no longer sticky and holds its shape.

They have a personality and proudly display a marvelous flavor that can stand on its own with simply a pat of butter or a little more honey drizzled on if your sweet tooth is talking to you. 1½ cups stone ground whole wheat flour ½ cup all-purpose soft winter wheat flour 1 tablespoon baking powder 1½ teaspoons kosher salt 1 cup plus 4 tablespoons heavy cream 1 tablespoon honey Stir together both flours, baking powder, and salt in a large mixing bowl. Stir honey into cream and add to bowl. Stir until dough is wet.

Cut or rub in butter until flour resembles coarse meal. Add remaining ingredients and stir until mixed. Using a ⅓ cup ice cream scoop, drop even amounts of dough onto a baking sheet oiled or covered with a baking mat. Bake in a 450° preheated oven for 15 to 18 minutes or until tops are golden brown. Free Hand P ieces of dough are pinched off and patted by hand to form a rustic biscuit with a free-form shape. No two biscuits will be exactly the same, which adds to the charm. These biscuits come together quicker than rolled-and-cut biscuits.

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Back Lane Wineries of Napa (2nd Edition) by Tilar Mazzeo

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