Meal & Memories - Nadine Begin
Item No. 5028  •  In Stock

Meal & Memories - Nadine Begin
Meal & Memories - Nadine Begin

Read the memoirs of Chateau Chantal founder, Nadine Begin through her years on a Michigan farm, in the convent, and finally as B&B chef. Full of recipes from each distinct segment in Nadine's life.

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Sample Recipe:

Luscious Apricot Bars Served with Chateau Chantal Late Harvest Riesling

½ cup Chateau Chantal Gewurztraminer wine
1 cup dried apricots
1 stick unsalted butter, softened
¼ cup granulated sugar
1 1/3 cups all-purpose flour
1 cup packed light brown sugar
2 large eggs
1 cup chopped walnuts
½ tsp. baking powder
½ tsp. vanilla
¼ tsp. salt
Confectioners’ sugar for dusting

Preheat oven to 350°. Simmer apricots in Gewurztraminer wine to cover in a small saucepan, covered, for 15 minutes. Drain, then cool to room temperature and finely chop.

Beat together butter, granulated sugar, and 1 cup flour with an electric mixer on medium speed until mixture resembles coarse crumbs. Press evenly over bottom of a greased 8-inch square metal baking pan (nonstick) and bake in middle of oven until golden, about 25 minutes.

Beat together, in same bowl, chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, salt, and remaining 1/3 cup flour on medium speed until combined well.

Pour topping over crust and bake in middle of oven until topping sets and becomes golden for about 25-30 minutes more. Cool in pan on a rack and cut into 12 bars. Dust with confectioners’ sugar.