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Starters & Soups 31

Cream Cheese Combos

by Rosina Tinari Wilson Magazine Issue: U.S. Vol. 2.3 Cream Cheese Combos  Cut several blocks of cream cheese into bite-size cubes. Spread cubes out on your platter. Using any of the following ingredients (fresh or canned), arrange in a red-and-green checkerboard pattern: a) Strips of roasted red pepper and jalapenos b) Sun-dried tomato quarters and pesto c) Cranberry […]

3 years ago https://winexmagazine.com/cream-cheese-combos/
Cream of Carrot Soup Flavored with Vanilla and Clove

by Joncarl Lachman Magazine Issue: U.S. Vol. 5.3 Cream of Carrot Soup Flavored with Vanilla and Clove  1 1/2 lbs. carrots, peeled and large diced 5 cups chicken stock 1/4 cup heavy cream 2 T butter 1 vanilla bean, spit and scraped or 1 T vanilla extract 5 whole cloves Salt Freshly ground black pepper […]

3 years ago https://winexmagazine.com/cream-carrot-soup-flavored-vanilla-clove/
Cucumber Shooters

by Bob Blumer Magazine Issue: U.S. Vol. 5.5 Cucumber Shooters  (yields 12 shooters) 8 cucumbers (the conventional field variety) 1/4 cup fresh mint, stems removed before measuring 1 shallot, minced 1 jalapeño, stem and seeds discarded, minced 2 T freshly squeezed lime juice 1 clove garlic, minced 4 T extra-virgin olive oil 2 T Champagne […]

3 years ago https://winexmagazine.com/cucumber-shooters/
Curried Cashews

by Bob Blumer Magazine Issue: Internet Only Curried Cashews  (serves 6) 1 t ground ginger 1 t dry mustard 2 t ground turmeric 1/2 t ground cardamom 1/2 t cayenne pepper 1/4 t ground cinnamon 1/4 t fennel seeds 1/2 t salt 2 T olive oil 1 lb. raw cashews 1) Preheat oven to 350 degrees […]

3 years ago https://winexmagazine.com/curried-cashews/
Gai Hor Bai Toey (Chicken in Pandanus Leaves)

by Debbie Elkind Magazine Issue: U.S. Vol. 5.4 Gai Hor Bai Toey  (Chicken in Pandanus Leaves) If you can’t get pandanus leaves or don’t want to fry the chicken, this dish is also excellent when the marinated chicken is baked, covered, for about 30 minutes. If you do use leaves, be sure to remove them […]

3 years ago https://winexmagazine.com/gai-hor-bai-toey-chicken-pandanus-leaves/
I Am the Walnut

by Bob Blumer Magazine Issue: Internet Only I Am the Walnut  (serves 6) 1/2 t ground cinnamon 1/2 t ground cloves 1/2 t aniseed 1/2 t ground ginger 1/2 t cayenne pepper 1 t dried thyme 1/2 t salt 2 T olive oil 1 lb. shelled walnut halves 1) Preheat oven to 350 degrees Fahrenheit 2) Grind […]

3 years ago https://winexmagazine.com/i-am-the-walnut/
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Drink
Merlot Sideways
Is the “Sideways Effect” still in effect…
1 day ago

Wine X Magazine Staff Wine X Online Edition   Some of you younger readers may not know this, but all the way back in 2004 they used to play movies in a big room with a big screen. You paid your money, sat with others wanting to see the same movie, and snuck in your […]

Lompoc Wine Ghetto
1 month ago

Wine X Staff Wine X Magazine Online Edition   Two words you don’t often see together…” wine and ghetto” or even “ghetto and Lompoc”, for that matter. And, anyway, what is a “wine ghetto”?   Where is it located? All good questions… Quick background on the Santa Barbara wine region. Located about 100 miles north of […]

Going Star Wars Kid on a Champagne Cork
2 months ago

Wine X Staff Wine X Online Edition   Insta and Tick Toc video have gone nuts with Somms and Somm-ma-bees going Freddie Kruger on a perfectly nice bottle of wine.  When it goes right, its totally cool.  When it goes wrong, its totally cool.  So basically win-win. Right? Right? So, last NYE we did a […]

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X Rated Wine Reviews & Bitches
  • 2017 Loring Sierra Mar Chardonnay
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Wine, Food & a Slice of Vice.   Delightfully snarky, proudly irreverent, and yet light on our feet.

First published in the 90’s, Wine X Magazine’s mission is to bring new wine drinkers into the category and ripen them until they’re ready for mainstream or  until they just get bored with us…. (that never happens)

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