Welcome to the Viognier Recipes Page!

Ingredients:

• 1/3 cup crumbled blue cheese
• 1/4 stick (or 2 tablespoons) butter (or margarine, whichever you prefer), room temperature
• 12-14 1/2-inch-thick rounds sourdough baguette or french baguette
• a "pinch" Sugar for topping sprinkling

Preparation:

1. Preheat broiler.
2. Mix cheese and butter/margarine in small bowl.
3. Spread cheese mixture over bread rounds, dividing equally.(Spread liberally for extra cheesiness!)
4. Arrange rounds on baking sheet.(Be sure to separate them evenly.)
5. Sprinkle each lightly with a pinch of sugar.
6. Broil until topping is just brown and cheese softens, for about 1 to 2 minutes.
7. Let cool.
8. Arrange blue cheese toasts on your favorite party platter and serve!
   
   
   
   Makes 12-14 servings.

Great as Soup and Salad Toppers!

Ingredients:

• 4-6 whole lobster tails
• 1/2 cup butter, melted
• 1/2 teaspoon ground paprika
• salt and pepper to taste
• 1/4-1/3 cup Casanel Viognier
• ground white pepper, to taste
• 1 lemon - cut into wedges, for garnish

Preparation:

1. Prepare a pot of water, filled a third of the way up, on medium-high heat.
2. Add salt, pepper, white pepper, Casanel Viognier, and a squeeze of lemon to the pot.
3. Boil lobster tails for 10-20 minutes or until orange-ish in color.
4. Remove lobster tails from the pot and place them on a medium baking sheet.
5. Preheat the broiler.
6. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise.
7. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
8. Broil lobster tails 5 to 10 minutes, or until butter is melted and lightly browned, and lobster meat is opaque.
9. Garnish with lemon wedges to serve.
   
   
   Serves 4-6 people

Sure to impress any dinner guest!

Ingredients:

• 2 cups all-purpose flour plus additional for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled

1. Put oven rack in middle position and preheat oven to 325°F.
2. Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.
3. Whisk together flour (2 cups), baking powder, and salt in a bowl.
4. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld.
5. Add eggs 1 at a time, beating well after each addition, then beat in extracts.
6. Reduce speed to low, then mix in flour mixture until just combined.
7. Fold in coconut gently but thoroughly with a rubber spatula.
8. Spoon batter evenly into loaf pan, smoothing top.
9. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.
10. Cool cake in pan on a rack 15 minutes.
11. Run a thin knife around edge of cake, then invert onto rack and cool completely.

For the Frosting:

Ingredients:

• 1 can sweetened condensed milk
• 1 medium package coconut
• 1 med. Cool Whip
• 1 package coconut

Preparation:

1. Pour milk over cake while hot. Let cool.
2. Mix together Cool Whip and coconut.
3. Spread over cool cake.

Yields: 1 loaf

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You're sure to go cocoNuts about this cake!