Wannabe Chef Steph

We were so fortunate to have such a beautiful weekend in the DC area!  Luckily I was able to take advantage of the gorgeous weather by making a trip out to the Virgina wine country with friends.  We enjoyed great wine, wonderful food and amazing views, which all-in-all adds up to a fantastic time!

Hanging at Hillsbrough!

Tasting at Sunset Hills

I make trips out to Virginia wineries several times each year.  It usually involves a car full friends and a cooler full of picnic food.  We visit two to three wineries, and choose our favorite to enjoy a bottle of wine and our picnic spread.  This weekend was no exception.  We visited three Loudon County vineyards, Breaux, Hillsbrough and Sunset Hills.  I definitely enjoyed tasting the wines at each vineyard, but have to admit that I always seem to enjoy wine more when accompanied by food!  We decided to picnic at Breaux Vineyard, which had beautiful views and a particularly good Sauvignon Blanc.  Our food included one of my favorite sandwiches, the “Muffuletta,” buffalo deviled eggs, cheese, crackers, fruit, tapenade, and the most delicious coconut cupcakes.

Breaux Vineyard

Muffuletta!

I was first introduced to muffulettas by a colleague from New Orleans, where the tasty treat originates.  Depending on who you talk to, the sandwich is pronounced “muff-uh-LOT-uh” or  “moo-foo-LET-ta.”  Call it what you want, they’re delicious!  The sandwich actually gets its name from the bread with which it is made, a round Sicilian-style loaf.  Unfortunately, it is hard to come by in these parts so I use French bread.  The sandwich is made up of ham, salamis, cheeses, and an especially flavorful “Olive Salad.”  I have read several Muffuletta recipes but have settled on the recipe below.  I can’t guarantee that it is completely authentic, but I can guarantee that it is delicious.

• 1 cup back olives, sliced
• 1 cup queen stuffed olives, sliced
• 1 cup diced gardenia (pickled vegetables)
• 2 tablespoons minced shallots
• 2 teaspoons minced garlic
• 2 tablespoons small diced celery
• 2 tablespoons chopped parsley
• 1 1/2 teaspoons fine ground black pepper
  

  Olive Salad

• 1/2 cup olive oil
• 1 large loaf French bread
• 10 oz. cotto salami
• 10 oz. smoked ham
• 10 oz. Genoa salami
• 8 oz. Mozzarella cheese
• 8 oz. Provolone cheese
• lettuce to garnish

Combine first nine ingredients, preferably refrigerating overnight to allow ingredients to marinate.  To assemble sandwich cut bread in half and hollow out one side.  Drizzle olive oil on bread and fill cavity with olive mixture.  Finally add meats, cheese, lettuce and enjoy!

Time: 40 minutes

Difficulty: Easy

Cost: Est. ~$30

Taste: 9 out of 10

Final verdict: Always a good bet!

The savory taste of the Muffuletta paired well with bold and spicy buffalo deviled eggs, a recipe which I found in a deviled egg cookbook my mom gave me.  I switched it up a bit by garnishing with blue cheese, which I’ll definitely do again.

• 5 tsp Buffalo wing sauce
• 6 hard-boiled eggs, halved with yolks mashed in a bowl
  

  Buffalo deviled eggs

• 1/4 cup softened butter
• 1/2-1 tsp hot sauce
• 2 tsp chopped celery
• salt and pepper to taste

Combine all ingredients and fill egg whites.  Garnish with chopped celery.

Time: 40 minutes

Difficulty: Easy

Cost: Est. ~$7

Taste: 8 out of 10

Final verdict: A fun take on an old favorite

To top it all of my friend Kierstin (an outstanding cook) made the most delicious cupcakes topped with toasted coconut and filled with a light and fluffy frosting surprise.

Kierstin's delicious toasted coconut cupcakes!

The weekend was great and I look forward to my next trip out to the vineyards.  What are your favorite picnic foods and what Virginia vineyards to you recommend?