Ringing in the New Year

So many exciting things to look forward to this year: we're expanding into more Farmers Markets, planning another Slice of Sonoma cheese and wine pairing party, creating inspired monthly recipes designed to deliver tantalizing new ways to incorporate cheese into your cooking, and continuing to bring the spirit of Sonoma to you here in San Diego.

Beginning the week of January 19th, you'll be able to find Spring Hill Cheese at two new local Farmers Markets:

Carlsbad Village Farmers Market – Wednesdays, 1 p.m. – 5 p.m.
Location: Roosevelt St. between Grand Ave and Carlsbad Village Drive

La Mesa Village Certified Farmers’ Market – Fridays, 3 p.m. – 6 p.m.
Location: 8300 block of Allison Ave East of Spring Street



January Recipe of the Month: Butternut Squash Soup

Ingredient list:

4 tablespoons Spring Hill Jersey Butter (unsalted)
1 cup (1/4-inch) diced onion
3- to 3 1/2-pound butternut squash, peeled, halved, seeds and strings discarded, and cut into 1/2-inch pieces
6 cups chicken broth
Sea salt
Freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/4 teaspoon ground cayenne (optional)
1 cup heavy cream
1/4 cup fresh lemon juice
1/2 cup Spring Hill Quark (plain)
1/2 cup grated Spring Hill Dry Jack or Old World Portuguese Cheese

Directions:
Heat the jersey butter in a large saucepan over medium heat until bubbling rapidly. Add the coriander, cumin, tumeric, cayenne and saute lightly, 1-2 minutes. You'll experience a fragrant toasting aroma. Add the onion and saute until soft, about 10 minutes.

Add the chicken stock and bring to a boil. Simmer for several minutes. Stir in the squash, then simmer gently to let the flavors meld, about 25 minutes. Add the cream and stir slowly, about 5 minutes. Remove from heat and puree the soup in a blender until smooth. Return the soup to the pan and reheat gently. Adjust the seasoning with salt and pepper.

Ladle the soup into bowls (soup should be very hot at this point). Stir fresh quark with a spoon until creamy, and add a dollop of fresh quark and 1/4 teaspoon lemon juice to the center of each bowl, stirring clockwise, 4-5 brisk strokes.

Enjoy, there'll be more to come soon!

Rachel & Anthony
'Slice of Sonoma'

Oh, and, as always, we love hearing from you!

Dec. 11th: A night to remember

Thursday, December 11th, 2008 will go down as a night to remember.

It was the first step towards a dream of rekindling fond memories of tasting tours through the valley of Sonoma in homes throughout San Diego.

'Slice of Sonoma' featured Spring Hill Cheese from my uncle's dairy, with complimenting wines and food paired and presented by my fabulous boys; Brian, Drew, Jamie, Kyle, and, of course, Anthony, thanks for making it happen!

The location, my friend Deb's home in Sunset Cliffs, was a perfect combination of warmth, comfort, and charm. It was elegant yet unpretentious, a place where I could sip Le Revé in my slippers and feel right at home. It felt like Sonoma. There was Kat banging away on the baby grand; Kyle giving a spirited rendition of "Oh Holy Night"; corks popping, pans sizzling, and abundant laughter. The night was documented by another fine gentleman, Chris Hansen, who will be creating an "Eventstory" (click here for an example of what I mean) which will be made available to you soon. And, of course, there would have been no fun, no merriment, in fact, no purpose for the event without each and every one of you, my cherished friends, this is the first of many, many wonderful events to come.

'Slice of Sonoma' Menu (click image to enlarge)

First Course

2006 Sauvignon Blanc, Robledo Family Winery, Lake County

Selected Spring Hill Cheeses Paired with Apples, Pears, Persimmons; Complimentary Chutneys, Jams, Raw White Honey


Second Course

2007 Chardonnay (Unoaked), Valley of the Moon, Russian River Valley
Roasted & Spiced Beet Salad, Crumbled Feta


Third Course

2006 Pinot Noir Larson Family Winery, Carneros

Butternut Squash Soup, Grated Dry Jack



Fourth Course

2005 Zinfandel Millerick Road, Sonoma County

Purée of artichoke hearts and Goat Cheese, Moroccan Olives


Fifth Course

2006 Barbera, Valley of the Moon, Dry Creek

Selected Spring Hill Cheeses Paired with Nuts & Dried Fruit

After careful consideration: ‘Slice of Sonoma’ Dec. 11th Wine List

Monday. Our last day up in Sonoma, and time to review a wonderful weekend of memories:



Preparing delicious meals, laughing, sharing stories, connecting with old friends, and wine tasting at the Heart of Sonoma Holiday Open House!

Friday and Saturday we traveled throughout the heart of Sonoma visiting 11 wineries, taking great care to enjoy breathtaking scenery and sample ample amounts of wine. Sunday morning featured lengthy discussion as to which would be most complimentary to our December 11th event.

After careful consideration, we’re proud to announce our selections:

2006 Pinot Noir Larson Family Winery, Carneros
This estate grown and produce Pinot is an enticing balance of Californian and traditional wine making styles. The crisp cherry fruit up front gives way to darker hints of cola, raisin, fig, and tealeaf. There is an underlying hint of earth and loam typical of Burgundian style appellations. Firm tannins give this wine a sharp, clean finish. Delicious.

2005 Zinfandel Millerick Road, Sonoma County
This Zin features Raspberry and plum fruit flavors that balance the wine’s spiciness of white pepper, anise, and a hint of cloves. Loaded with tobacco, cola, and plum aromas accented by pepper flavors, it brings a notably festive cornucopia of flavors to the palate.

2006 Sauvignon Blanc Robledo Family Winery, Lake County
This crisp, bright Sauvignon Blanc features aromas of honeysuckle, fig and mango. Hints of fruit with a green tea and citrus edge complement a finish rich and complex, with a tang of lemon grass.

2007 Chardonnay (Unoaked) Valley of the Moon, Russian River Valley
Citrus blossoms and newly ripened nectarine highlight the delicate aromas of this fresh and vibrant wine. Nuances of honey, apple, and banana add to its complexity. On the palate, bright tropical citrus and grapefruit flavors are balanced with the roundness of ripe pear. Mineral notes come to fore on the crisp, yet long and balanced finished.

2006 Barbera Valley of the Moon, Dry Creek
Bright, lively red plum and raspberry aromas are enhanced by oak extracts of vanilla and toast with a dash of black pepper. Firm acidity and forward fruit make this Barbera a natural food accompaniment.

We look forward to sharing with you our favorite Sonoma wines paired with Spring Hill Cheeses and festive hors d'oeuvres celebrating A ‘Slice of Sonoma’ holiday December 11th at a gorgeous home in Sunset Cliffs, San Diego. Address and directions will be provided upon confirmation of your attendance. Please email us to R.S.V.P., as space is limited and filling fast! We'll also have sign up sheets at our Farmers Markets. Happy Holidays!

Spring Hill Presents: A 'Slice of Sonoma' Holiday

Please R.S.V.P. as space is limited, or call Rachel Peter at (858) 243-9154

Introduction

Growing up in the simple yet sophisticated town of Sonoma
I developed an appreciation for, and commitment to, the
cultivation and sharing of what we call Sonoma ‘culture’.
Some of my fondest memories are of being at Farmers
Markets with my grandparents selling potatoes, vegetables,
and cheese. The environment at those markets created a
sense of community involvement, dedication, respect of
farming, delight in organic foods and responsibility to share
and educate others on the importance that natural food plays
in living a happy and healthy lifestyle.



It comes as no surprise to me that years later I’m bringing
Spring Hill to San Diego and living my dream of providing
you with a "Slice of Sonoma". I’m thrilled to spend my time
offering amazing organic cheese and butter to local farmers
markets, hosting cheese tastings, and bringing my uncle’s
cheese paired with local Sonoma wines to special private
events. My passion is to help my clients feel a connection
with a simpler way of life, where food and drink are relished
and savored once again. I do this by bringing you our
celebrated food and wine pairings, special home deliveries
and in all cases delivering an exclusive, artisan product
embodying the spirit of Sonoma.

For those of you receiving this newsletter, thank you for
beginning this journey with Anthony and I as our cheese
and wine loving friends, we look forward to sharing some
of life's simplest pleasures with you here in San Diego.

- Rachel Peter

Flavors of Fall

Foods help connect us with changes in seasons and Fall in
Sonoma brings to San Diego a bounty of rich, savory flavors
(even if it is still 75+ degrees out here). I use this time to get
creative in the kitchen and taste the cornucopia of Autumn.
From classic to smoky to a hint of spice we have great ideas
to share with your family and friends. Our enticing cheese,
wine, and food pairings are a classic treat this holiday season.

Butternut Squash Soup & Dry Jack Cheese.
Wine pairing - Sauvignon Blanc.

Rack of Lamb & Garlic Quark.
Wine pairing - Syrah.

Fondue & Smoked Mike’s Firehouse Cheddar.
Wine pairing - Cabernet.

Roasted root vegetables & Sage Goat Cheddar.
Wine pairing: Chardonnay

(P.S. Cheese of the Month Awarded to Smoked Cheddar,
perfect for any occasion.)

Recent Event Menus

Torrey Pines Celebrate the Craft hosted by Chef Jeff Jackson:

The Nov. 2nd, 2008 weekend celebration featured the finest food artisans from across California's broad culinary spectrum, featuring area growers, vintners and suppliers to sample products and meet those who created them.

We spent Sunday pairing our cheeses with creations by Amiko Gubbins, chef extraordinaire formerly of Parallel 33 restaurant, Bread & Cie Bakery, Jack Fisher confections and renowned reds from Robert Craig Winery.

Celebrate the Craft Menu:

Slice of Dry Jack

Favorite Wine Pairing: Robert Craig’s Affinity


Slice of Old World Portuguese on Walnut Raisin Sourdough Bread topped with Amiko's Pomegranate & Fig Jam

Favorite Wine Pairing: Robert Craig’s Mt. Veeder Cabernet


Grated Goat Peppercorn Dry Jack on Toasted Crostini topped with Seasonal Dried Fruit Ginger Infused Chutney

Favorite Wine Pairing: Robert Craig’s Howell Mountain Cabernet


Fresh Strawberries dipped in Vanilla Bean and Lemon Quark

Paired with handcrafted by Jack Fisher truffles


San Diego Fine Arts Society Fall Event:

On November 7, 2008 we showcased Spring Hill Cheese at the San Diego Fine Arts Society Fall Event, spectacularly held at a private home in San Diego to celebrate art, sustainable foods and fine wine by Leonesse Cellars.

An organic, local, sustainable menu created by Annie Lorie featured produce from the Garden of Eden Growers Collective, La Milpa Organic and Spring Hill Cheese.

SDFAS Menu:

Garlic Cheddar

Creamy textured, full-bodied cheddar enhanced by garlic for a lively taste.
Perfectly aged and considered one of the finest cheddars in the country.

Paired with a perfectly ripened delicate sweet persimmon.

Complimentary wines - Red wines: Meritage, Cabernet Sauvignon, Pinot Noir.


Smoked Yellow Cheddar

Cheddar meets the smokehouse and a unique taste and texture emerges.
Its bold, mouthwatering taste creates a distinctive cheddar for the Autumn Season.

Paired with Roasted Almonds.

Complimentary wines – Red wines preferred; especially a Syrah or Cabernet Franc.


Dry Jack

A traditional Northern California cheese similar to a parmesan, aged for 9-12 months.
Hand rubbed rind of bittersweet dark coco powder, black pepper and olive oil.
An astonishing award winning cheese to remember.

Paired with a crisp, slightly tart, semi sweet apple, white honey, lavender flower.

Complimentary wines – Light refreshing wines full of fruit: Riesling, White Merlot.


Goat Peppercorn Dry Jack

A flavorful goat’s milk dry cheese with a distinct peppery flavor.
Uniquely aged (9months) and a favorite amongst goat cheese aficionados.

Paired with a selection of seasonal chutneys.

Complimentary wines – A balanced Chardonnay or Sauvignon Blanc.