Hunger Fighter Bob Blumer’s Crab (Cup)cake is a Savory Delight – Visually & Tastefully

Blumer crab (cup)cake recipe
Blumer is an Ambassador to Second Harvest in Toronto and a supporter of Chefs Cycle for No Kid Hungry. He’s pictured here with Chef Mary Sue Milliken, Share Our Strength Emeritus Board Member

Lloyd Cellars is recommending that you embrace and fight being crabby this holiday season. First, by supporting Blumer’s efforts in fighting hunger through Chefs Cycle for No Kid Hungry. You’ll feel so good knowing you’re helping feed hungry children. Second, by embracing Blumer’s savory Crab (Cup)cakes recipe below to share with friends and family this holiday season. This magical recipe, which pairs beautifully with both our Carneros Chardonnay and Sta. Rita Hills Pinot Noir is guaranteed to lift the spirits of even the most committed Grinch in your social circle.


About No Kid Hungry

No child should go hungry in America. But 1 in 6 kids will face hunger this year. No Kid Hungry is ending childhood hunger through effective programs that provide kids with the food they need. This is a problem we know how to solve. No Kid Hungry is a campaign of Share Our Strength, an organization working to end hunger and poverty.


This December, Blumer launched his 12 Drops of Christmas campaign on Instagram @BobBlumer. Every day he is offering an item from his art archives or cookbooks. Where noted, 100% of the selling price will be in the form of a direct, tax-deductible donation to @NoKidHungry, as part of his fundraising for the upcoming 2-day, 200-mile Chefscycle.

Other items—which will be noted—are conventional sales. His first drop was a signed, limited-edition lithograph he illustrated for his book Surreal Gourmet Entertains. It is 22” x 32” on fine art paper. The price is a $200usd, tax-deductible donation to NoKidHungry. He’s covering the postage and is happy to personalize it. There are a few available. DM him on Instagram @BobBlumer to order and arrange for the direct donation.

#chefcycle #nokidhungry #surrealgourmet

Blumer crab (cup)cake recipe

Bob Blumer’s Crab (Cup)Cakes

Bob Blumer

If you're going to feel crabby around the holidays, make it good crabby!

Prep Time 1 hr
Cook Time 15 mins

Course Appetizer
Cuisine American

Servings 4 Crab Cupcakes

Equipment

  • cupcake liners; muffin tin (not uncommon, but crucial); piping bag with a startip (ideal, but not necessary)

Ingredients

  

Crab Cupcake

  • 1 small beet
  • 2 medium russet potatoes peeled and quartered
  • 2 tablespoons heavy cream at room temperature
  • 2 tablespoons butter at room temperature
  • Salt and pepper
  • 1 egg
  • 1 green onion finely sliced
  • 2 tablespoons red bell pepper finely chopped
  • 2 tablespoons bread crumbs or panko
  • 1 tablespoon sour cream
  • zest of 1 lemon + 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons finely chopped Italian parsley leaves
  • 1 garlic clove finely chopped
  • ¼ jalapeño pepper seeds discarded, minced
  • 8 ounces fresh frozen or tinned crab meat (your choices will vary depending on your shopping options. But fear not, all versions will be tasty in this recipe)

Instructions

 

To Finish & Serve

  • Preheat oven to 400°F.
  • Spray interior of muffin tin with spray oil. Line the tin with 4 paper liners. Generously spray interior of liners. Spoon crab mixture into liners. Gently press crab mixture down and flatten level with the top of the tin.
  • Just before putting cupcakes in the oven, reheat potatoes by covering the bowl with aluminum foil and placing it over a pot of boiling water for 5 – 10 minutes. When potatoes are steaming hot, finely grate approximately 1 tablespoon of beet and add it to potatoes. Blend thoroughly with a fork. Add more beet for a deeper color if desired.
  • Bake cupcakes for 8 minutes, or until cakes are fully set, yet still moist. Remove cakes from tin immediately so that they do not continue to cook.
  • Use a piping bag with a star tip, or a table knife to ice the cupcakes.

Notes

Level of difficulty: About the same as making cupcakes from scratch

Advance work: The crab mixture can be prepared earlier in the day, to the point that the cakes are ready to be baked. Bake and ice just before serving; Mashed potatoes can be made earlier in the day then reheated over a double boiler just before serving (add grated beet after reheating)

Keyword Bob Blumer, Crab Appetizer, Lloyd Cellars, Recipe

Our Pescatarian Holiday Continues with Celeb Chef Bob Blumer’s Coconut-Crusted Scallop Lollies

Coconut-Crusted Scallop Lollies
Blumer’s ‘Coconut-Crusted Scallop Lollies’ is a new spin his recipe featured in his previous cookbooks ‘Glutton for Pleasure’ and ‘Surreal Gourmet Bites.’ Don’t miss our link below to gift his current book ‘Flavor Bomb’ with a collection of Lloyd Cellars wines!

Brighten Your Next Holiday Party with Some Tropical Sunshine!

In this season of giving, it’s important to put thought into what you want to share with friends and family, and this extends to what you bring to your table. Sure, there are times when time isn’t on your side and turning a quick appetizer is what makes sense. Other times, and quite honestly it’s a foodie personality trait, we want to serve up a show-stopper both visually and in taste. If you’re looking for a memorable app for your next holiday gathering, these lollies are sure to make a big impression.

In our second installment of Bob Blumer’s seven-part ‘Pescatarian Holiday’ series with Lloyd Cellars, we present his Coconut-Crusted Scallop Lollies recipe. At first glance, it may seem a bit daunting. However, as Bob notes in the recipe below, “Mastering this recipe is like learning how to line dance. If you attempt all of the steps together, it can be intimidating the first time around. But if you tackle each of the four individual steps of this recipe one at a time, they are a cinch to master.”


Purchase Our ‘Flavor Bomb’ Gift Collection Featuring Blumer’s Latest Cookbook & Four Wines!


Coconut-Crusted Scallop Lollies

Coconut-Crusted Scallop Lollies

Bob Blumer

If you're serving up an app at your next holiday party, make it memorable!

Prep Time 1 hr
Cook Time 15 mins

Course Appetizer
Cuisine American

Servings 12 Lollies

Equipment

  • Deep Fryer or Deep Pot to Fry In

Ingredients

  

Apricot-Ginger Dipping Sauce Ingredients

  • ¾ cup of apricot jam
  • ½ jalapeño pepper seeds discarded, minced
  • 2 tablespoons seasoned rice vinegar or freshly squeezed lime juice
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon Dijon mustard

Note: Place all dipping sauce ingredients in a blender or food processor. Purée. Reserve.

    Coconut-Crusted Scallop Lollies Ingredients

    • 1 coconut first timers should buy a spare coconut—or see shortcuts at the end of the recipe
    • 1/2 cup beer
    • cups all-purpose flour divided
    • 1 egg
    • ½ teaspoon cayenne pepper
    • ¾ teaspoon baking powder
    • ½ teaspoon salt
    • 12 medium-size scallops 20/30—which refers to the number of scallops in a pound
    • 3-5 cups peanut oil or vegetable oil, for frying
    • 1 navel orange for presentation
    • 12 6- inch bamboo skewers

    Instructions

     

    • With the coconut and a medium-size bowl in hand, go find yourself a concrete step. Break the coconut in half by banging the center along the equator of the coconut repeatedly on the edge of the step. Split the coconut over the bowl and salvage as much of the coconut water as possible. Reserve the smaller half of the coconut. Bang the larger half on the concrete to break it into smaller pieces.
    • Back in your kitchen, use a table knife to separate the coconut meat from the shell. Then use a vegetable peeler or paring knife to remove the brown skin from the meat. Using the fine-to-medium section of your grater, shred 2 cups of coconut. Reserve in a shallow bowl.
    • Pour coconut water into a measuring cup and if necessary, top off with beer or sparkling water until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water), replace mixture with 3/4 cup of beer or sparkling water.
    • In a large bowl, combine 1 cup of flour, coconut water/beer mixture, egg, cayenne, baking powder, and salt. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter. Reserve.
    • Use a paper towel to pat dry the scallops. In a medium bowl, toss scallops with the remaining ¼ cup of flour, then shake off excess flour. Then skewer one scallop on the end of each bamboo skewer (do this gently so as not to tear scallops with the skewers). Reserve.
    • Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350°F.
    • While oil is heating, dip and roll each scallop in the batter, then pat it down in the coconut shreds so that the entire “lollie” is covered in coconut shreds. Transfer to a plate.
    • When oil is ready, submerge 4 scallops at a time into the oil. (Don’t worry if the skewers go into the oil). Fry for approximately 2 – 3 minutes, or until coconut is golden brown. Rotate once or twice as they fry. Transfer finished lollies to a paper towel.
    • Skim any wayward coconut shreds from the oil. Adjust heat, wait until oil returns to 350°F, and continue with next batch.
    • Cut the bottom off the orange and skewer with lollies. Serve the dipping sauce in the reserved coconut half. (Use a napkin ring, an onion slice, or a small ramekin to support the coconut shell).

    Notes

    Level of Difficulty: Like learning how to line dance. If you attempt all of the steps together, it can be intimidating the first time around. But if you tackle each of the four individual steps of this recipe one at a time, they are a cinch to master.

    Keyword Appetizer,, Coconut, Scallops,

    Our Pescatarian Holiday with Celeb Chef & Author Bob Blumer is Dishwasher Safe

    Blumer's Dishwasher Salmon

    Bob Blumer comes clean on making the Thanksgiving kitchen way more interesting!

    To celebrate the 2021 Holiday Season, Lloyd Cellars and Celebrity Chef and Cookbook Author Bob Blumer will share seven fish recipes beginning the week of Thanksgiving.

    Inspired by Winemaker Rob Lloyd’s pescatarian predilections and the annual Feast of the Seven Fishes, Chef Blumer brings his creative and playful twist to each recipe.

    We all know that smiles over delicious food are one of the world’s greatest gifts, especially these days!

    Additionally, the Thanksgiving turkey can be a challenge at times to deliver a juicy bird to the table – and it takes hours. Blumer’s surreal ‘Dishwasher Salmon with Honey-Ginger Sauce’ is, believe it or not, one of the most consistent, quick and entertaining ways to deliver perfectly poached filets to your guests.

    This dish will pair beautifully with both our Lloyd Cellars Carneros Chardonnay and Sta. Rita Hills Pinot Noir!


    Purchase Our ‘Flavor Bomb’ Gift Collection Featuring Blumer’s Latest Cookbook & Four Wines for the Holidays!

    Blumer's Dishwasher Salmon

    Dishwasher Salmon with Honey-Ginger Sauce

    Bob Blumer, host of Food Network's The Surreal Gourmet, has been doing it for years, claiming to have cooked salmon in dishwashers around the world. All you have to do is wrap the salmon tightly in foil, stick the packet in the top rack, and run it on a regular cycle. ~ Food Network

    Prep Time 30 mins
    Cook Time 1 hr

    Course Main Course
    Cuisine American

    Servings 4

    Equipment

    • Dishwasher
    • Heavy Duty Aluminum Foil

    Ingredients

      

    SALMON INGREDIENTS

    • 4 6-ounce salmon fillets, skin off
    • 4 tablespoons freshly squeezed lemon juice about 2 lemons
    • salt and freshly ground black pepper
    • toasted sesame seeds to finish
    • finely sliced green onion to finish

    HONEY-GINGER SAUCE INGREDIENTS

    • 4 tablespoons honey
    • 2 tablespoons soy sauce
    • 2 teaspoons toasted sesame oil
    • 2 teaspoons finely grated fresh ginger
    • 2 teaspoons orange zest
    • ½ teaspoon freshly ground black pepper
    • Asian-style hot sauce to taste optional

    Instructions

     

    SALMON INSTRUCTIONS

    • Place 1 fillet in the center of each square and fold up the outer edges.
    • Cut 4 14-inch(ish) square sheets of aluminum foil.
    • Drizzle 1 tablespoon lemon juice over each fillet. Season with salt and pepper.
    • Fold the last ¼-inch of each seam over itself 2 or 3 times and pinch the aluminum foil extra tightly to create an airtight and watertight seal around each packet (see photo). To test if the packets are airtight, press down gently on each one with your hand. If any air escapes, rewrap. (SEE PHOTOS BELOW)
    • Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire “normal” cycle.
    • While salmon is “cooking”, prepare the honey-ginger sauce.
    • When cycle is complete, take out salmon, discard foil, place one fillet on each plate. (Note: Don’t be concerned about the opaque white beads that appear on the fillets. They are simply a redistribution of the salmon’s natural fats.)

    HONEY-GINGER INSTRUCTIONS

    • To a small saucepan add honey, soy, sesame oil, ginger, orange zest and black pepper.
    • Simmer over medium-low heat for about 3 – 5 minutes, or until sauce begins to thicken. Add hot sauce to taste, if desired. Reserve. Reheat over a low heat just before serving.
    • To Serve Spoon honey ginger sauce overtop each fillet and finish with sesame seeds and green onion.

    Notes

    1. Do not attempt to cook a whole fish (don’t think it hasn’t been tried).
    2. Always place fish packets on the top rack.
    3. Make sure other items in the dishwasher, such as silverware, are securely stowed so that they do not fly around and pierce the foil packets.
    4. Set the dishwasher to the “normal” cycle. Some modern dishwashers have “economy” and “cool dry” settings, which are undesirable because they conserve heat. On the other end of the spectrum, the “pots and pans” setting can overcook the fish.
    5. Run salmon through the entire wash-and-dry cycle.
    6. Only attempt to cook salmon while doing the dishes after you have mastered the art of creating air-tight packages.

    Level of difficulty: As easy as loading the dishwasher

    Shortcuts: Skip the sauce

    Advance work: Salmon packets can be prepared earlier in the day

    Oven method: Don’t have a dishwasher? Bake foil-wrapped packets in a preheated 400°F oven for 12 minutes (imagine that!).

    Keyword Salmon

    Chef Bleifer says, “Do not fear the risotto, embrace its meditative deliciousness.”

    Chef Bleifer Mushroom Risotto

    The making of Chef Rob Bleifer’s Triple-Mushroom Risotto can help reset life’s priorities


    As an everyday staple dish in Northern Italy, we ask ourselves how risotto came to be considered the realm of trained chefs, or at the very least, accomplished home cooks in America. Making risotto does take attention, like systematically stirring in whatever stock a recipe calls for – here Chef Rob Bleifer’s dish is made from chicken and mushroom stock.

    Perhaps it’s because instant gratification and a lack of patience are a hallmark of American culture, especially today when answers to anything are a quick Siri question away and overnight shipping has become a standard. As a society, we all need to slow down a bit and taste the beauty of life, and the meditative process of making a delicious risotto is something to embrace, not fear.

    Chef Bleifer recommends that you pour yourself a glass of Lloyd Cellars Carneros Chardonnay, take a deep breath, and gently stir his Triple-Mushroom Risotto into existence for the good of humankind…

    Follow the former Food Network Executive Chef’s adventures on Instagram: @chef_robear

    Chef Bleifer Mushroom Risotto

    Chef Bleifer Triple-Mushroom Risotto

    Chef Robert Bleifer

    Chef Robert Bleifer delivers the rich earthiness to the bowl with his Triple-Mushroom Risotto to pair with our Lloyd Cellars Carneros Chardonnay!

    Course Main Course
    Cuisine Italian

    Ingredients

      

    • 8 oz cremini or white button mushrooms
    • 8 oz mixed wild mushrooms
    • 4 cups chicken stock not broth
    • 2 tablespoons extra-virgin olive oil
    • 1 small onion chopped
    • 1 teaspoon salt
    • 1 clove garlic minced
    • 1 cup arborio rice
    • 1/2 cup dry white wine
    • Salt & pepper
    • 3 tablespoons extra-virgin olive oil
    • 1/4 cup dry white wine
    • 1/2 cup freshly grated parm
    • 1 tablespoon chopped flat-leaf parsley optional

    Instructions

     

    • Remove the stems from cremini mushrooms and chop the caps.
    • Trim the stems from wild mushrooms and slice mushrooms.
    • Place mushroom stems into a small saucepan with the stock and 1 cup of water. Bring to a boil, reduce to a simmer and cook covered for 1 hour. Strain and discard mushroom stems.
    • In a medium saucepan, heat 2 tablespoons of oil over high heat. Add chopped creminis and saute for 3 minutes. Season with salt and a few grinds of fresh pepper, reduce heat to medium and continue cooking until the mushrooms have released and then reabsorbed their liquid. Add the onions to the cooked creminis, lower the heat to medium-low and cook for about 7 minutes, or until the onions are wilted, but not browned. Add the garlic and rice and saute for 1 minute, until the garlic is fragrant and the rice is completely coated in oil.
    • Add the white wine and stirring often, let reduce completely.
    • Add 2 ladles of hot chicken/mushroom stock to the rice and stir often, until almost the stock is completely absorbed. Repeat with remaining stock until the rice is tender, but not mushy. If all of the stock has been used and the rice is still undercooked, add water 1 ladle at a time, until the rice is tender.
    • Remove the pan from the heat, stir in grated and season with salt and pepper as needed.
    • Heat a large saute pan over high heat. Add the remaining 3 tablespoons of oil and saute the mushrooms until browned and just cooked through. Season with salt & pepper, deglaze with the remaining 1/4 cup of wine and let the wine reduce completely.
    • If the risotto has thickened too much, add a touch more of the hot stock or water, until the proper consistency. (Perfect risotto is neither pasty nor soupy.)
    • Transfer the risotto to a serving dish and top with the sauteed mushrooms.
    • Top with chopped parsley, if desired.
    • Serve, as in Italy, as its own course, or serve it as a side dish to virtually any fish, chicken, pork, or beef dish.

    Keyword Chardonnay, Chef Robert Bleifer, Lloyd Cellars, Mushrooms, Risotta

    Chef Bleifer’s Roast Pork Recipe Carries the Fourth of July Weekend!

    Chef Rob Bleifer's Fourth-of-July Menu

    Make this delicious Roast Pork with House Rub entree for Saturday dinner; turn leftovers into Sunday picnic sandwiches!

    We’re very excited that the Fourth of July is on an actual weekend this year. (Honestly, it’s kind of a bummer when it lands on a Wednesday, right?) This weekend we’re making Chef Rob Bleifer’s Roast Pork recipe for our Saturday evening entree and pairing it with our Lloyd Cellars Sta. Rita Hills Pinot Noir. Then for our Sunday Fourth of July celebration, we’re going to chop up the leftover pork and toss it with barbecue sauce to make pork sandwiches. This strategy allows for less time in the kitchen and more time to celebrate with friends and family…and to sip more Pinot Noir! Follow the former Food Network Executive Chef’s adventures on Instagram: @chef_robear

    P.S. We plan to make pork tacos on Monday 🙂

    Shop >>> Lloyd Cellars Sta. Rita Hills Pinot Noir

    Roast Pork with House Rub

    Chef Robert Bleifer goes for a classic, pairing pork with our Lloyd Cellars Sta. Rita Hills Pinot Noir. What makes this recipe so satisfying is the rub and the technique to bring it to the table.

    Course Main Course
    Cuisine American

    Ingredients

      

    Pork Roast

    • 1 Pork Shoulder about 2 inches thick and 4 pounds.
    • 3 tablespoons vegetable oil
    • 3 tablespoons dry rub recipe below
    • 1 tablespoon kosher salt

    RUB

    • 2 tablespoons ground coriander
    • 2 tablespoons ground cumin
    • 2 tablespoons paprika
    • 2 tablespoons smoked paprika
    • 1 teaspoon dried thyme
    • 1 teaspoon Mexican oregano
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder

    Instructions

     

    • Combine all the rub ingredients in 1 cup jar with a lid and shake until completely mixed. Store for up to 6 months with your spices.
    • Preheat oven to 230 degrees.
    • Rub pork all over with oil. Season with herbs and salt.
    • Place on a large sheet pan or shallow roasting pan and roast for about 4 hours or, when internal temperature is at least 180 and as high as 207.
    • Remove from oven and allow to rest for 15 minutes.
    • Slice and serve either on your favorite bread or with roast potatoes and your favorite seasonal vegetable.

    Notes

    Chop leftover pork, toss with BBQ sauce for delicious leftover sandwiches.

    Keyword Chef Robert Bleifer, Lloyd Cellars, Pinot Noir, Recipe, Roast Pork

    String Theory: Unifying a Single-Bowl Meal with Spaghetti Noodles

    Chef Bleifer Spaghetti and Turkey Meatballs
    The Pastafarians were the first to connect String Theory and single-bowl noodle dishes through abstract thought. We arrived at this saucy mind space after a couple of glasses of Lloyd Cellars Pinot Noir. Image courtesy of venganza.org.

    As the world of science continues to pursue a unifying theory to explain physics, known as String Theory, the culinary world solved the one-bowl meal conundrum centuries ago. In 2005, a team of archaeologists reported finding an earthenware bowl that contained 4000-year-old noodles at the Lajia archaeological site in China. So from Asian noodles to Italian spaghetti (there’s a Marco Polo relativity joke somewhere here), these unleavened dough strings have been the cookery connectors in serving up endless deliciousness in single-bowl servings.

    Our good friend Chef Robert Bleifer, former Executive Chef at Food Network and father, knows the advantages of serving up healthy, one-bowl meals to the family. Here, he shares his Spaghetti & Turkey Meatballs recipe. But, of course, he’s ‘adulted’ the meal by pairing our Lloyd Cellars Sta. Rita Hills Pinot Noir with this tasty and easy recipe. Dish up this combo to friends and family and let your minds wander off to places yet unexplored!

    Make sure to follow Chef Bleifer’s culinary adventures on Instagram: @chef_robear

    Shop >>> Lloyd Cellars Sta. Rita Hills Pinot Noir

    Chef Bleifer Spaghetti and Turkey Meatballs

    Chef Bleifer Spaghetti & Turkey Meatballs

    You'll want to gobble down Chef Robert Bleifer's turkey meatball and spaghetti recipe – each bite followed by a sip from a goblet full of our robust Lloyd Cellars Sta. Rita Hills Pinot Noir!

    Course Main Course
    Cuisine American, Italian

    Ingredients

      

    • 1 pound ground turkey not lean!
    • 1/4 cup fresh breadcrumbs place 1 large slice of bread in a spice grinder or mini-chopper
    • 1/4 cup freshly grated parmeggiano
    • 1 teaspoon dried Italian herbs basil, marjoram, oregano, thyme
    • 1 clove garlic minced
    • 1 egg yolk
    • 2 teaspoons kosher salt
    • 2 tablespoons extra-virgin olive oil
    • 1/2 cup dry red wine
    • 1 cup chicken stock
    • 4 cups marinara sauce
    • 1 pound spaghetti
    • Fresh grated parm and basil for serving optional

    Instructions

     

    • In a medium-large bowl, mix together: turkey, breadcrumbs, parm, herbs, garlic, egg yolk, and salt. Mix thoroughly and form into balls slightly smaller than ping-pong balls. You should have close to 20.
    • Place a large saute pan medium-high heat, add the oil, and brown the meatball on all sides (adjusting the heat as necessary to keep from burning.)
    • When fully browned, deglaze with red wine, scrape up any stuck browned bits and let reduce until just a tablespoon remains. Transfer to a medium saucepan with the stock and marinara. Bring to a boil, reduce to a simmer and cook covered for 45 minutes. If the sauce has gotten too thick, add water to bring back to the consistency of the jarred sauce.
    • Bring a large pot of water to boil and add 3 tablespoons of kosher salt. Add pasta and cook al dente, according to packaged directions.
    • Drain pasta, immediately toss with sauce and serve immediately.
    • Serve with extra grated parm and fresh basil if desired.

    Keyword Chef Robert Bleifer, Lloyd Cellars, Pinot Noir, Recipe, Spaghetti and Turkey Meatballs

    Celebrate National ‘Bloomsday’ with Chef Rob Bleifer’s Herb-Roasted Chicken

    James Augustine Aloysius Joyce was an Irish novelist, short story writer, poet, teacher, and literary critic. He contributed to the modernist avant-garde movement and is regarded as one of the most influential and important writers of the 20th century.

    Our Sta. Rita Hills Pinot Noir is a Classic Pairing with Roast Chicken and a Good Read

    June 16th is National Bloomsday, commemorating the life and legend of Irish writer James Joyce. The significance of June 16 is taken from his 1922 novel, “Ulysses,” which takes place on June 16, 1904, and follows a day in the life of the story’s protagonist Leopold Bloom. (Coincidently, “Ulysses” was published just after the end of the Spanish Flu Pandemic.)

    Throughout Ulysses, food plays an important role in revealing the characters’ personalities. Food and its consumption receive a complex and subtle significance reflecting social class, temperament, and offers opportunities for interaction.

    Lloyd Cellars is all about the role food plays in our lives, and over the past year-and-a-half, the impact it’s had on the hospitality world and especially restaurants. We’re celebrating the resilience of restaurateurs, chefs, servers, and front- and back-of-house folk with our ‘Back to Fine Dining’ campaign to inspire people to get out and support!

    We’re also sharing recipes from our friend Chef Robert Bleifer to inspire families to once again gather around the table with friends to break bread and toast to better times. We thought Chef’s Herb-Roasted Chicken recipe was a good fit for the day, though we’re sure Joyce would have requested the bird’s livers fried.

    Enjoy and remember to follow Chef Bleifer on Instagram at @chef_robear!

    Click here to order our Sta. Rita Hills Pinot Noir

    Chef Bleifer Herb-Roasted Chicken

    Chef Bleifer is all about the spatchcock technique – the chicken cooks more evenly as it's on a level surface, so the breast and thigh meat are done at the same time. It's all about balance, just like our Lloyd Cellars Sta. Rita Hills Pinot Noir, a blend from the Rio Vista and La Viña vineyards.

    Ingredients

      

    • 1 chicken 4-5 pounds
    • 2 tablespoons extra-virgin olive oil
    • 3 sprigs rosemary stems removed and chopped
    • 4 sprigs thyme stems removed and chopped
    • 4 sprigs marjoram stems removed and chopped
    • 1 large clove of garlic sliced thin
    • Salt & pepper to taste

    Instructions

     

    • If you choose, you can marinate the chicken at room temperature for 2 hours before cooking, or just go straight into the oven.
    • Spatchcock the chicken, aka remove the backbone, so that the chicken can lay flat for cooking.
    • The easiest way to remove the backbone is to cut along each side of the backbone with kitchen shears, starting next to the tail and working your way down towards the neck.
    • Once the backbone is removed, either press hard on the middle of the breast to help flatten the chicken or make a slight cut on the underside by the keel bone to make this easier.
    • Once the chicken is spatchcocked, gently slide your fingers under the skin and place half of the chopped herbs and garlic under the skin.
    • Rub the chicken all over with olive oil.
    • Season liberally with salt and pepper and season the underside with the remaining chopped herbs and garlic.
    • Heat oven to 400.
    • Place the chicken on a large sheet pan or shallow roasting pan and place in oven with the legs towards the back of the oven. Roast for 1 hour and 15 minutes, rotating the chicken after 45 minutes. An instant-read thermometer should register 160 in the breast and 180 in the thighs.
    • If you had marinated the chicken at room temperature, cooking time should be somewhat shorter. Begin checking the internal temperature after 60 minutes.
    • When the chicken is cooked, remove from the oven and place on a carving board and let cool for 15 minutes before cutting and serving.
    • Serve with rice or potatoes and your favorite seasonal vegetable.

    Source material: https://nationaltoday.com/bloomsday/

    Chef Robert Bleifer’s Curried Chicken Salad Pairs Beautifully with Lloyd Chardonnay

    Chef Bleifer Curried Chicken Salad
    Photo courtesy of Institute of Culinary Education
    Curry Up and Try This Delicious Food and Wine Pairing

    As we transition from spring to summertime, outdoor dining and picnics can become a weekly event. Creating simple all-in-one dishes that hold up well to time and travel is a winning strategy. Chef Robert Bleifer’s Curried Chicken Salad is the perfect East-meets-West dish that can be served on bread, in a lettuce wrap, or over a fresh green salad. We hope you enjoy and remember to follow Chef Bleifer on Instagram at @chef_robear!

    Tip: keep your curry on the milder side when pairing with wines.

    Need more of our Lloyd Cellars Carneros Chardonnay? Click to order here!

    Chef Bleifer Curried Chicken Salad

    Chef Bleifer Curried Chicken Salad

    Chef Robert Bleifer

    Chef Robert Bleifer created this East-meets-West simple and classic recipe to pair with our Lloyd Cellars Carneros Chardonnay!

    Course Main Course
    Cuisine Indian

    Ingredients

      

    • 1 tablespoon canola oil or safflower or sunflower
    • 2 teaspoons Madras curry powder
    • 1/4 cup mayonnaise
    • 2 ½ cups chopped cooked chicken leftover or rotisserie
    • 1 small apple chopped into ¼ inch pieces
    • 1/4 cup chopped toasted walnuts
    • 1 small stalk celery chopped into ¼ inch pieces (optional)
    • Salt & pepper to taste my chicken was very well seasoned, and I didn’t need to add additional salt
    • Bread and baby romaine for serving

    Instructions

     

    • Add oil to a small saute pan, stir in curry powder and place over low heat. 

      Stir often for about 3 minutes, or until the curry mixture gets fragrant and just starts to bubble. 

      Pour the curry into a medium bowl and add mayo. 

      Stir in remaining ingredients and season with salt andpepper to taste.

      Serve with bread and greens.

    Notes

    Chef Bleifer Curried Chicken Salad

    Keyword Chardonnay, Curried Chicken Salad, Lloyd Cellars

    Former Food Network Exec Chef Rob Bleifer Partners w/Lloyd Cellars – Serves Up Savory Biscotti as Starter!

    Che Bleifer Cameo - Savory Biscotti
    Chef Robert Bleifer
    Chef Rob Bleifer teases his Lloyd Cellars ‘Back to Fine Dining’ six-part recipe series with his Savory Biscotti

    As part of our June 2021 celebration of getting ‘Back to fine dining’ (yes!), we’re excited to announce our partnership with Chef Robert Bleifer, who most recently served as Executive Chef & Vice President of Culinary Production for Food Network for 24-years. Chef Rob has created six recipe pairings to share with our Members and fans, which we’ll dole out in a six-part blog series now through June!

    Chef Rob was responsible for everything from managing the kitchen of 18 Food Stylists and Recipe Developers to coordinating with Production teams, Chefs/Hosts, Guest Chefs, and much more. He was also an on-air presence, judging numerous Food Network Challenges, catering the three Food Network Wedding specials, and many other “cameo” appearances.

    We invite you to follow Chef Rob on Instagram @chef_robear! He’s got a lot of new projects in works and you’re going to want to be the first to know!

    FYI, sister winery Prescription Vineyards is also celebrating ‘Back to Fine Dining’ by being the exclusive wine sponsor for Tampa Bay Restaurant Week this June 17 through 27. Click here to learn more…

    We’re going to jump-start Chef Rob’s series with something we’ve never seen before, a Savory Biscotti recipe to pair with our Lloyd Cellars Carneros Chardonnay. This certainly redefines the idea of ‘breakfast for dinner.’

    Happy home cheffing!

    Chef Bleifer's Savory Biscotti

    Chef Bleifer Savory Biscotti

    Sure, you love biscotti with your coffee in the morning, but now it's wine-thirty and you're still craving pastry. Chef Robert Bleifer comes to the rescue with his Savory Biscotti to pair with our Lloyd Cellars Carneros Chardonnay!

    Course Appetizer
    Cuisine Italian

    Ingredients

      

    • 2 1/4 cups all-purpose flour
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • 1 tablespoon fresh thyme chopped (or 1 teaspoon dried thyme)
    • 2 teaspoons fresh rosemary chopped (or 1 teaspoon dried rosemary)
    • 4 large eggs
    • 2 tablespoons extra-virgin olive oil
    • 1/2 cup grated parm
    • 2 tablespoons honey

    Instructions

     

    • Set an oven rack to the middle shelf and preheat oven to 350.
    • Line a cookie sheet with parchment.
    • In a large mixing bowl, whisk together, flour, salt, and baking powder.
    • In a medium bowl or large measuring cup, whisk eggs and then whisk in oil and cheese, herbs, and honey.
    • Add the egg mixture into the flour mixture and mix with a rubber spatula.
    • With floured hands, transfer the dough to a floured work-surface.
    • Roll into a log about 12 inches long and 4 inches wide (it will be flat).
    • Place the log on the cookie sheet and bake for about 20 minutes, until the dough is firm to the touch and lightly golden in color.
    • Cool the log on a rack and lower the oven temperature to 325.
    • With a serrated knife, cut the log into 1/4 inch wide cookies (slice straight across for shorter biscotti or at a 45 degree angle for longer biscotti.
    • Place the sliced biscotti cut-side down onto the cookie sheet and bake for an additional 15-20 minutes, or until dry and golden.
    • Cool on racks and serve immediately, or when fully cool, store in an air-tight cookie tin for several days.

    Keyword Chardonnay, Chef Robert Bleifer, Lloyd Cellars, Savory Biscotti

    We Duck for Lloyd Cellars Sta. Rita Hills Pinot Noir!

    Gastronaut Bob Blumer's Liberty Duck Breast
    Jim Reichardt and daughter Jennifer of Sonoma County Poultry. Click the FeedPeopleDuck.com logo above to see a list of featured restaurants! (photo: radiomisfits.com)

    In the fifth and final installment of our Blumer Recipe Series, we champion small ranchers like our friends at Liberty Duck

    Throughout the United States, there are local ranchers and farmers whose specialty is raising ethically produced foods. Many of these folks had created such a demand for their quality products that they only had enough to sell exclusively to restaurants. Then the pandemic hit, and again the word for 2020 pivot became a necessity with these producers having to open up direct-to-consumer channels immediately. Not an easy task.

    A great example of this is the San Francisco Bay Area’s Sonoma County Poultry, producers of Liberty Duck, some of the finest duck raised in the nation. Sonoma County Poultry was founded in 1992 by Jim Reichardt, a fourth-generation duck farmer, in response to chefs’ demands for a larger, meatier, more flavorful duck. Their Liberty Ducks are a strain of Pekin Duck that was developed in Denmark and is suited to a slower, less stressful style of rearing. Of note, the Reichardt family has been raising ducks since the early 1900s in the Bay Area.

    Currently, in addition to supplying the finer Bay Area Restaurants with their fresh duck needs, Sonoma County Poultry ships Liberty Ducks directly to restaurants and individuals across the United States. In the western United States, shipping is accomplished economically by using Golden State Overnight. Further east, they use UPS Next Day Air Saver or Two Day Air service (source: libertyducks.com).

    We have been extreme fans of Liberty Duck for decades, and can certainly remember the days when we could only taste it at our favorite Bay Area restaurants – direct ordering was about impossible. In celebration of Gastronaut and Author Bob Blumer’s new cookbook, Flavorbomb, he has paired his Pan-seared Liberty Duck Breast recipe below with our Lloyd Cellars 2017 Sta. Rita Hills Pinot Noir.

    We’d be remiss if we didn’t mention that Jim Reichardt’s daughter, Jennifer Reichardt, has become an integral partner in Sonoma County Poultry over the years. She is also an accomplished winemaker and launched her own label in 2016, Raft Wines. She produces classic varietals such as Syrah, Grenache, and Sangiovese, yet more rare varieties for Califonia such as Primitivo and Grenache Blanc!

    Check out Eatwild.com to find quality regional products throughout the United States and Canada!

    Gastronaut Bob Blumer's Liberty Duck Breast

    Pan-Seared Liberty Duck Breast

    Duck has the texture of a fine cut of steak, but a flavor that is deeper and far more distinctive. That’s why it’s a perennial favorite of French chefs. Cooking a whole duck can be an unwieldy experience because of the thick layer of fat that insulates it. Fortunately for those of us whose kitchens don’t come equipped with six-burner stoves and an army of sous chefs, duck breasts deliver all the flavor without the fuss.

    ~ Pair with Lloyd Cellars 2017 Sta. Rita Hills Pinto Noir

    Cook Time 20 d

    Course Main Course
    Cuisine American

    Servings 2 People

    Ingredients

      

    • 2 6 – 8-ounce Liberty boneless duck breasts
    • ½ teaspoon salt
    • teaspoons coarsely ground black pepper divided
    • 2 shallots diced finely
    • 2 tablespoons balsamic vinegar
    • 4 tablespoons black currant jam ideally unsweetened, black cherry, or similar preserve
    • 2 tablespoons Crème de Cassis

    Instructions

     

    • Preheat oven to 350°F and set out a cookie sheet lined with aluminum foil
    • Use a paper towel to pat dry duck. Using a sharp knife, score four ¼-inch-deep cuts across the duck skin at a 45-degree angle. Sprinkle ¼ teaspoon salt and pepper over the meat side of each duck breast.
    • Heat a heavy pan over high heat. When pan is hot, add duck breasts to the dry pan, skin side down, and cook for approximately 5 minutes, or until skin is brown and crispy. Flip and cook for 2 more minutes.
    • Remove pan from heat, reserve the drippings in pan, and transfer duck breasts, skin side up, to cookie sheet. Bake on the top rack of the oven for about 7 minutes for medium rare, or to your desired degree of doneness.
    • While duck is roasting, carefully discard all but two tablespoons of duck drippings from the pan. Return pan to medium heat and add shallot. Stir occasionally for 3 minutes, or until shallot begins to turn golden. Remove from heat, Add vinegar to the pan and stir with a wooden spoon to loosen up the browned bits left by the duck. Add jam, Cassis, and remaining teaspoon of black pepper. Return to heat and stir occasionally for 3 minutes. Reserve.
    • Remove duck from the oven, cover with aluminum foil, and let rest, for 5 minutes. Slice each breast at a 45-degree angle into ¼-inch-thick strips (properly cooked duck should resemble medium-rare steak). Arrange in a fanlike pattern on a warmed plate and spoon cassis compote overtop. Serve immediately.

    Notes

    Advance Work

    Duck and sauce can be prepared an hour in advance. In this case, duck should be slightly undercooked and left uncut. Reheat in a 425°F oven for 3 – 4 minutes just before slicing and serving. Sauce should be rewarmed just before serving.

    Liquidity

    Lloyd Cellars 2017 Sta. Rita Hills Pinot Noir

    Keyword Bob Blumer, Liberty Duck, Lloyd Cellars, Pinot Noir