Leading up to my encounter with Molly, I gave one of her recipes a try. And I was pleasantly surprised at how well Coeur a la crème with raspberry sauce accompanied Champagne. We enjoyed this heavenly dessert with good company, and a glass of Moet & Chandon. While it appears difficult, it is, hands down, one of the easiest desserts I’ve made, and by far one of the best. It is light and fluffy yet full of flavor given the richness of cream cheese and white chocolate. And raspberry puree is the perfect addition on top. If you’re thinking about making something sweet for Valentine’s Day, I highly recommend giving this a try.

Coeur a la crème with raspberry sauce

Instead of using a heart shaped mold, I used a colander, which Molly suggests as another option. Although it doesn’t look quite as pretty, it tastes the same. Serves 6-8.

For the Coeur/dome

3 ounces white chocolate, finely chopped (use the best you can find)

One 8-ounce package of cream cheese (not low fat, room temperature)

1 ¼ cups heavy cream

¾ powdered sugar, sifted

Using a 1 ¼ quart colander, first take some damp cheesecloth and line (double layer) the interior completely while leaving enough to extend beyond its edges and enclose the filling completely. Press smooth and let the extra hang over the sides of the colander.

Heat white chocolate in microwave in 22 second burst, stirring until smooth. Set aside and let cool.

Combine cream cheese, ¼ cup of cream, and powdered sugar in bowl, mixing together until light and fluffy. Add white chocolate and continue to mix until silky smooth.

In another bowl, beat the remaining 1 cup cream into peaks, and then fold into cream cheese mixture. Spoon the mix directly into mold, folding cheese cloth over the top. Put the colander on a plate or cookie sheet and refrigerate for at least 8 hours.

For the puree

One 10-ounce bag of frozen raspberries, thawed

3 tablespoons sugar

Combine raspberries (and their juice) with sugar in food processor or blender and blend until smooth. Push the purée through a very fine sieve to remove the seeds. Store in covered container and chill for up to 4 hours.

When ready to serve, spoon a dollop or two into a Ramekin, topped with a spoonful of raspberry puree.

Tonno e Fagioli

2 – 14 oz. cans of cannellini (white kidney beans) rinse and drained

1 cup olive oil

½ cup fresh lemon juice

4 garlic cloves, finely chopped

¼ cup chopped fresh parsley

1 teaspoon salt

1 – 6 oz. can of tuna in oil drained

½ cup green onions, chopped

In a large skillet, combine the beans, olive oil, lemon juice, and parsley: cook until the beans are warm. Add the cooked pasta, and then break the tuna on top in coarse chunks. salt to taste, and garnish with green onions, plenty of black pepper or red pepper flakes.

Bon appétit!

Susanne Park, store owner, has been baking goodies for over 10 years professionally and opened her first store front in December 2008.

I recommend the coconut or red velvet cupcakes, two of my favorites.

The shop was cute and smelled of freshly made waffle cones. They take pride in offering unique flavors, including Ginger, salted Carmel and Honey Lavendar. I convinced myself that both the baby and I needed a scoop so A double scoop was in order. I was pleased with my selection of Maple Walnut and Balsamic Strawberry.

If you are in the mood for a scoop of pure goodness, Molly Moon’s is a must.

Below you will find a handful of reviews to provide a taste for the multitude of dining options available within a short walk or drive from the Kauai Beach Rental Homes in Poipu Kai on the south shore of Kauai.

Located at the Grand Hyatt Kauai Resort, Dondero’s is an award-winning Italian restaurant that offers a fusion of sensations will delight you at our award-winning Italian restaurant. Dine al fresco under the twinkling evening stars overlooking the ocean, or choose the intimate indoor settings with beautiful murals and floor tiles reminiscent of an Italian villa. This enchanting scene is complemented by the delicate and flavorful selections of our creative menu, served by our attentive yet discreet staff. Here, in the restaurant chosen as “Kauai’s Best Italian Restaurant”, each meal becomes a celebration. Reservations are highly recommended. Phone: 808-240-6456

Serving Pacific Rim cuisine The Beach House Restaurant is one of the best restaurants on the south shore and surely one not to miss. Located on Kolopa point right on the ocean guests can enjoy fine dining with a wonderful, romantic atmosphere. As you sit and enjoy an excellent dinner, you can hear the sounds of the waves, feel the fresh ocean air, and if dining at sunset, have a beautiful view of the setting sun. Seating for sunset begins at 5:30 and the kitchen opens at 6:00. Make your reservations well in advance for this is a busy place (call before leaving the mainland). Reservations are highly recommended. Phone: 808-742-1424

Casa di Amici is located on Nalo Road past Brennecke’s heading toward the Hyatt. Enjoy grand piano music and great food at this Poipu restaurant. Small and intimate, the food is delightful and portions are large. Tucked away in a quiet neighborhood above Po’ipu Beach, this “House of Friends” has live classical piano music on weekends and an outside deck open to sweeping ocean views. Entrées from the internationally eclectic menu include a saffron-vanilla paella risotto made with black tiger prawns, fresh fish, chicken breast, and homemade Italian sausage. When you call for reservations, you may want to ask for a table on the lanai although it only tables for 2. Very nice!! They have a good, reasonably priced wine list. Phone: 808-742-1555

Keoki’s Paradise is located in Poipu Shopping Village, Keoki’s has a main dining room and a more informal area, both of which serve outstanding food, including seafood, burgers, and BBQ ribs, for a reasonable price. Known for its tropical decor with waterfalls and greenery, Keoki’s gets an “A” for both quality and quantity. Bargains are available like fish tacos for under $5.00. If you take along a coupon (usually on the counter at the nearby Whalers store), they will give you a large free ice cream “mud pie” dessert, which itself has a $4.00 value. Enjoy local live entertainment in the lounge Thursday and Friday evening, and Sunday afternoon. Phone: 808-742-7534

Cascading waterfalls and koi-filled ponds surround you at Ilima Terrace, which is 3-minute walk from Kauai Beach Rental Homes. Gentle tropical breezes and lush greenery create the feeling of dining in a secluded sanctuary. Serving breakfast and lunch daily, this open-air casual restaurant at the Grand Hyatt Kauai Resort is the ideal spot to plan another perfect day in paradise. Enjoy fresh banana pancakes and a fresh fruit smoothie for breakfast or a grilled ahi sandwich before a game of tennis. On Sunday the terrace features an extensive buffet offering a sumptuous array of all your favorite breakfast treats although it’s a pretty pricey. Phone: 808 742 1234

Joe’s on the Green is located at Kiahuna Golf Club Joe’s is a great place for breakfast whether you have just finished a game of golf or are simply craving a traditional breakfast. Phone: 808-742-9696

For more than five years, the Kalaheo Steak House has been serving some of the best, most reasonably-priced steaks on Kauai. The cozy, knotty-pine interior is both pleasant and informal, with comfortable booths along the wall and roomy tables set with fresh flowers and candles. The restaurant prides itself on the finest of ingredients. The “Steakhouse Combo” with top sirloin and Kalaheo shrimp, sautéed in butter, garlic and topped with parmesan cheese were so delightful on the palette. Every meal is served with a fresh salad and we highly recommend the house dressing and blue cheese crumbles. Kalaheo Steak House offers one of the best values on Kauai, as two can dine in style for less than $50. Phone: 808-332-9780

Situated on Kalapaki Beach in front of the Kauai Marriott Resort, Duke’s is a popular open-air restaurant dedicated to surfing legend Duke Kahanamoku. In addition to stunning ocean views, guests at Duke’s enjoy a modern menu of fresh Island fish and prime steaks, complemented by tropical ocean breezes and spectacular views. A casual menu, tropical cocktails and contemporary Hawaiian entertainment are featured in the downstairs Barefoot Bar. Phone: 808-246-9599

Specializing in local cuisine, Hamura’s is known for the best Saimin on the island and for a great price too! Hamura’s is a Kauai institution — and is something that needs to be experienced when you are in Kauai just like snorkeling or scuba diving. Phone: 808-245-3271

• Butternut Squash Soup- This simple soup has Fall written all over it. It’s easy to prepare and can be done ahead of time. We roasted butternut squash, garlic, little yellow potatoes and a variety of pearl onions. Once pureed, I added some chicken stock, heavy cream and minced sage over heat.
• Variety of sandwiches- Lunch wouldn’t be complete without a sandwich. I decided to go with three choices: classic egg salad, pesto cream cheese and English cucumber and salami and sharp cheddar with Dijon mustard.
• Fall Salad- To accompany the soup and sandwiches, we enjoyed a salad featuring spicy walnuts, feta and Granny Smith apple over a bed of lettuce, with a Dijon lemon vinaigrette.
• Cupcakes- Recipe courtesy of the famous Magnolia Bakery in NYC, I prepared vanilla cupcakes with a cream cheese frosting.
• Chocolate Chip Reese’ Cookies- A favorite of all who know Jaylene and her family, her mom brought this delicious bites featuring a mini Reese Pieces Cup.
• Cream Cheese Brownies- Courtesy of Shelby Reed, these rich goodies definitely satisfied our chocolate fix.

To quench guests’ thirst, I served hot cider and a cranberry spritzer for the mothers-to-be, and champagne with raspberries for those looking for a little pick me up.

We’ve stopped by last minute to select wine for dinner, and have lost track of time while wandering in and out of the aisles, which are decorated with wines from all over the world. One Sunday afternoon last spring, we enjoyed a bottle of Sinister Hand on the patio with some friends and Harry (our little white shaggy dog) in tow.

Focused on being “more than just a wine store,” owners Penny Sweet and Larry Springer, longtime residents of Kirkland, pride themselves on a reputation for good service and knowledge stemming from serving the Eastside for over 20 years.  Their no-nonsense approach to the world of wine makes for an approachable and interested staff.  If you’re in need of a recommendation or education on wine itself, TGC is the spot.

They also offer drop-in tastings on Wednesday and by-reservation tastings on Saturday.  For folks with little room to expand their personal cellar, TGC offers climate controlled wine storage open to the public.  

The Grape Choice

7 Lake Shore Plaza

Kirkland, WA 98033

Phone: (425) 827-7551

Overlooking the Columbia River and Wenatchee community, owners Mark & Karen Wade, planted grapes near their orchard in spring of 1998 and their first crop debuted in 2000. In Mark’s words:

“The origin of Fielding Hills Winery began in 1919 when my grandfather, Isham Fielding Wade set off to find his place in the world. Settling in Eastern Washington, he started a family and a trade, both tied to cultivating the land. The winery name is a tribute to him and the character qualities he lived. I believe his legacy is found in each glass of Fielding Hills wine.

Today, as I look at our family vineyards and enjoy the resulting wine, I think he would approve. My desire is to be closely connected to the wines of Fielding Hills, from the land to the glass.

Land, family and time-honored winemaking methods have produced truly satisfying wines of exceptional character, structure and varietal expression.”

As for my experience at FHW last month, I had no idea what to expect, and jumped at the chance to help when invited by Karen. I enjoy wine and want to learn more about the process, so why not? It turned out to be a gorgeous day (sunny and 90’s), and as I turned the corner I spotted a group of folks enjoying themselves outside a garage- not your typical tasting room. The first shift had finished up and the volunteers were enjoying snacks and wine at a picnic table. Inside, the second shift was gearing up to begin as Mark and Karen welcomed friends and family anxious to help. From start to finish, 6-7 people assisted with the following tasks:

1. Depalletising- brand new empty wine bottles are removed from the original pallet packaging delivered from a manufacturer. Get them ready to fill with wine.

2. Inject some carbon dioxide into each bottle to reduce the level of oxygen in the bottle (this helps to preserve the wine and prevent unwanted fermentation in the bottle).

3. Each bottle is set into a filler which fills the bottle  with just the right amount of wine… no spills. The filler used at FHW could accommodate 6 bottles at a time so I had to move fast.

4. The bottle is handed to someone running a corker, where a cork is compressed and pushed into the neck of the bottle, sealing the fine wine until the consumer is ready to enjoy.

5. After filling and corking, a plastic or tin capsule is applied to the neck of the bottle in a capsular.

6. Next the bottle enters a labeling machine where a label is applied.

7. Finally, we carefully packed the wine into boxes, ready to be sold.

I was assigned to the bottling machine, which I found to be lots of fun and a great way to strengthen your biceps (repetitive movement with full wine bottles in hand). Throughout the afternoon, I was able to sample a handful of wines from the barrel, including the 2006 Tribute, which is my favorite.

Also, I didn’t realize how advanced the machinery involved in the process would be, the process was very clean and efficient, with just the right amount of involvement for everyone who was there to help. If you ever get a chance to help out with bottling, I highly recommend it as a fun learning experience and a chance to be a part of the wineries community.

If you’re interested in reading more, The Wenatchee World posted a feature story on the winery and their bottling process. Also, to view pictures from the bottling, visit here.