It’s picnic season! Our favorite alfresco menus highlight the fresh fruits and vegetables of the season, from tangy chicken salads, spring pea flatbreads and watermelon capreses to the mini apricot cake recipe we’re sharing below.
We love to wrap them while they’re still warm from the oven, then tuck them in our picnic basket, along with a chilled bottle of Dolce Napa Valley. The late harvest wine’s stone fruit flavors, silky texture and soft vanilla undertones are a heavenly match for these tiny cakes.
Cheers to summertime!
Wine Pairing: Dolce Napa Valley
Makes 12 Small Cakes
1 cup Butter
¾ cup Sugar
1 ½ teaspoons vanilla
2/3 cup almond flour
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
3 apricots, halved, pit removed and cut into ¼ inch pieces
Preheat oven to 350. Spray your muffin tin with pan spray and set aside.
Sift flour, almond flour, baking powder, and salt together in a bowl.
In a large bowl, use an electric mixer to beat butter and sugar together, occasionally scraping down the sides, for about five minutes. Your butter and sugar should be light and fluffy. Set your mixer on low and add the eggs one at a time. Add your vanilla, and then slowly mix in the dry ingredients in three parts.
Divide your batter into 12 muffin tins, filling each tin about a third. Top with sliced apricots and bake for 20 minutes, until the centers are fully cooked. Remove and cool on a baking rack for five minutes before removing the muffins from the tins. Allow them additional cooling time while you pack your basket with a chilled bottle of Dolce Napa Valley and all the additional essentials you’ll need for a summertime picnic.
On the eve of our 2020 harvest, EnRoute Winemaker Michael Accurso penned this letter to all of our teams here at EnRoute and at the Far Niente Family of Wineries & Vineyards. We wanted to share his compelling, uplifting words with all of our winery family and friends.LEARN MORE
This Beef Tenderloin with Roasted Sweet Potatoes is a dreamy recipe to cook with your favorite culinary partner in crime. Inspired by the golden blooms of mustard sprouting up between our vineyard rows, Far Niente Chef Sarah Walz encased the tenderloin with toasted mustard seed to give it a Napa Valley twist. Slice it thin; top with our classic red wine shallot sauce.LEARN MORE
Although 2007 was our first vintage for EnRoute, we've been enchanted by Russian River Pinot Noir for nearly three decades. We're clearly passionate about our wines.LEARN MORE