Light the fire and enjoy a night in with this rich, flavorful soup. The morel cream is delicious and can be made ahead and refrigerated. Enjoy The Cutrer Chardonnay with this decadent soup.

This delightful dessert is a dreamy end to a meal shared with friends. Pair with The Cutrer.

Burrata means “buttery” in Italian and is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow’s milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream. When you cut open a Burrata, it oozes with buttery and creamy panna containing scraps of mozzarella. The cream has a rich flavor and has to be eaten immediately since it is a fresh cheese.

Posset (pronounced pos-it) originally was an English drink made of hot milk curdled with ale or wine and usually sweetened and spiced. Here it becomes a lovely rich dessert. Chef Ash makes it with lime juice, but any citrus juice would work. Experiment by adding spices that you like. This is a wonderful dish to serve with the Sonoma-Cutrer Late Harvest Chardonnay, as the sweetness of the wine and dish pair perfectly.

Pots de crème are usually baked in a water bath but this simpler method I think is just as good. A good 60 % chocolate is all important here. You could also replace (or augment) the espresso powder with vanilla, almond or even mint extract. You could make mud pie pots de crème by adding 1-3 teaspoons of bourbon along with the espresso. Cointreau, orange rind and/or chipotle powder (in moderation) would also work well.

Soy sauce combined with butter is one of the great flavor combinations on rice, greens, poached eggs, grilled meat, fish and more! These flavors weave beautifully together with the Sonoma-Cutrer Founders Reserve Pinot Noir.