I recreated two recipes from the book. The first is a simple, and elegant appetizer;
Goat Cheese and Lavender Honey Toasts (pg 39). It's simply honey simmered with lavender and then whipped together with goat cheese and a little heavy cream and dolloped onto a crustini! For extra flair I added some additional lavender to the plate as well.
The second recipe from the book is a twist on a French classic dessert; the Clafoutis. Traditionally it is made with cherries and is a cross between a pudding and a cake. As my French friend Ivanne has said, it's so rustic a dessert that growing up she and her Grandmother never even pitted the cherries! The twist in this recipe is it's a Fig Clafoutis (pg 158) and as figs are in season now I used beautiful fresh ones (although the recipe gives you the dried fig alternative as well.)
One tip that I took from this recipe that is really a good one is to
I liked the wine pairings offered for this dessert a lot. They suggested either a domestic JC Cellars Late Harvest, Marsanne, Ripken Vineyards from Lodi California or M. Chapoutier Rasteau, Cotes du Rhone from France. Now I must find both to try with the recipe!
If you are someone who loves to cook with what is seasonal and fresh and love the flavors of Sonoma Wine Country and French country style cooking I can not recommend this cookbook enough...and did I mention....there are cocktail recipes too!?