American Winery Blog

Pumpkin Pie Cake

I’m sure this recipe has been shared all over the US - but I have to say it’s one of the easiest and best “pumpkin pie” recipes out there.  I am not one for “cheating” but if you hate making pie crust, try this instead.  It makes the equivalent of 2 pumpkin pies and is delicious.

1 32 oz can Pumpkin (pie mixture)
2 12 oz cans evaporated milk
2 1/2 tsp cinnamon
1/2 tsp allspice
4 eggs slightly beaten
1 1/2 cup sugar
1 tsp ginger
1/2 tsp salt
1 box yellow cake mix
3/4 cup chopped pecans
1/2 cup melted butter

1. In a large bowl blend together all but the last three ingredients.
2. Preheat the oven to 350 degrees.
3. Butter/grease a 9×13 in baking pan and pour in the pumpkin mixture.
4. Sprinkle dry cake mix over the pumpkin mixture until covered. Drizzle on the melted butter, and cover with chopped nuts.
5. Bake for one hour. Cool. Best served with real whipped cream!

The final product

My mom has made this recipe every Thanksgiving for as long as I can remember. It’s one of those things I look forward to about Thanksgiving. Pair with Destino’s Rosé of Syrah for a great match.

It’s NOT your grandma’s green bean casserole!

1.25 lbs of steamed fresh broccoli, chopped
1 can cream of mushroom soup
3/4 cup mayonnaise (light works fine, but not miracle whip)
2 eggs
1/2 sweet onion small dice
1.5 cup cheddar cheese
1.5 cups stuffing mix
4 TBS melted butter

1. Preheat oven to 350 degrees.
2. Mix together the mayonnaise, mushroom soup and egg.
3. In a 2-3 quart casserole dish, layer 1/2 the broccoli, half the soup mixture, and half of the cheese. Create a second layer of the same.
4. Sprinkle, spread the stuffing mix on top of both layers, drizzle with melted butter and bake for 30-35 minutes uncovered.

Having grown up in the wine industry, Angela Locati knows wine from many different angles. And, as a friend of the AW family, it was easy to talk her into sitting down with us. Skylite Cellars is one of our newest winery partners, and we are particularly excited to have another winery from our home town on board.  Check out her answers to our questions!

Lindi Kauer: Do you have any winery traditions, crush traditions or events that you are particularly fond of?
Angela Locati: ‘Friends and family’ is an ongoing tradition at Skylite Cellars. From crush to bottling, we recruit family and friends to help.

As far as events; ArtWalk is a big tradition. The first Friday of each month we feature a new local artist in our downtown art gallery and tasting room. We feature fun wine specials and food pairings and the event continues later into the evening. It is a lot of fun showcasing art, food, and wine altogether in one setting not to mention that we have several associates working the event and that always leads to a good time.

LK: What are some practices in the vineyard and in the winery which set you apart or which you are particularly proud of?
AL: In the winery all of our white wines are crafted in stainless steel tanks with no oak regimen. This brings a new world style to our assortment of fine white varietals and blends. The fact that we have so many white wines to offer also sets us apart from many. We are fortunate to have our own Skylite Vineyard producing fabulous high-quality Merlot and Cabernet Sauvignon in small lots. Using as much Estate and Walla Walla fruit is important to us.

LK: What would you be drinking right now if you weren’t drinking your OWN wines?
AL: Personally, I would be drinking IPA. I believe Cheryl would be drinking Stella.

LK: To you – is wine more art or science? What about that do you love?
AL: It must be more art these days. The science of making wine is basic. The art is the creativity behind the scientist. I love the passion that artists have but it is only fair that we now regard winemakers or scientists as artists too.

LK: Other wineries or winemakers you admire?
AL: I have to admire Holly Turner from Three Rivers Winery in Walla Walla. Not only because she is a woman, but because she is talented, got her start at a young age and has worked in many wine producing regions, and still is very down to earth and approachable. Next would be my family’s winery, Locati Cellars, which produces strictly Italian varietals that pair with the foods I have grown up eating every Sunday at family dinner.

LK: If you weren’t a winemaker (in the wine industry), what would you be?
AL: Rich. No, I would probably be in forensics.

LK: What is your favorite food and wine pairing?
AL: Skylite Cellars 2005 Syrah and a rich chocolaty dessert made by Bear at The Marc.

For more information, please visit Skylite Cellars’ website or their profile on AmericanWinery.com.

This recipe is the epitome of fall.  With roasted root vegetables, the sweet smell of curry, and colors that look like swirling leaves, there is no better time to serve it.  Shared with me by my dear friend Shayna, it has quickly become one of my favorite recipes.  Not only is it easy but it takes no more than an hour to dice and simmer your way to happiness.  This delicious autumn soup pairs fabulously alongside Milbrandt Vineyards 2006 Traditions Riesling and Peconic Bay 2006 Riesling.  Both have a bright acidity with a hint of sweetness that matches up perfectly with the ginger and curry flavors of the soup!

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I recently visited Chicago to run the Nike+ Human Race 10K.  Excited about my trip to the windy city, I started hunting out restaurants weeks in advance. Friends offered some great suggestions, but ultimately NAHA’s menu and famed cheese course won out over HUB51’s hip feel and creative drink menu.  Some friends were also in town, so we invited them to join us and made reservations for the special night.

The dining room is very hip with windows lining two walls, low lights and half-moon booths for a sensual dining experience.  We ordered cocktails and appetizers while we perused the wine list.  I was very impressed to see DiStefano Sauvignon Blanc on the wine list along with some lovely bottles in limited production from California.

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