Grilled Oysters ANTURAL aphrodisiac foods “Food and love are the universal languages.”~Amelia JANUARY- F E B R UARY 2 0 1 5 61 Amelia Ceja— Proprietress of Ceja Vineyards and Creator of Divine Dishes Extraordinaire Amelia is a female given name. It is a variant of Amalia, derived from the Germanic word amal, meaning “work,” “industrious” and “fertile.” The variant form Amelie is derived from the French equivalent, Amélie. Basil Cinnamon Cacao Oysters Almonds Ginseng Pine Nuts Pumpkin Seeds Cherries Pears Cardamom Celery Artichokes Banana Olive Oil Figs Strawberries Garlic Avocado Chili Peppers Honey Carrots Ginger Coconut Water Arugula Watermelon Chocolate Asparagus Truffle Vanilla Nutmeg Sea Vegetables Red Wine Coriander Pomegranates Salmon Coriander Aniseed The Menu of Love with Heart and Soul • Grilled Oysters with Tomatillo Salsa–served with Ceja Sonoma Coast 2013 Sauvignon Blanc. Amelia says, “What are oysters without Sauvignon Blanc?” Oysters should be medium sized, not too large. When the dish is completed, display it on a platter covered with rock salt. A little Tapatio dashed on top of the oyster gives it a little extra zest. When shopping for oysters, Amelia says, “If they don’t smell like the ocean don’t ever buy them. Also brush the outside of the oysters to get all of the flakes off so it doesn’t go in your mouth when slurping the oyster nectar.” Only slightly grill the oysters, for 2 minutes max, and don’t spill the juice—that is where the flavor is. If you can, be sure and eat these delectable treats from the sea with a bit of awesome Latino salsa music. Amelia’s favorite of all time Aphrodisiacs—“If I had one last thing to eat, it would be this.” Just wait till you try it. . . you will agree too! • Quesadillas with Fresh Guacamole–paired with the Ceja Pinot Noir Carneros 2010 Amelia created a wonderful homemade guacamole for the quesadillas. “I am so excited to share these dishes with my family and friends. It’s really easy to cook well. Plus I like to pre-cook a lot of the recipes.” The aromas of this preparation will send you into nirvana. Serve with your favorite fresh salsa. • Chuletas de Cordero–Rack of Lamb–served with Chimichurri Salsa This dish is so remarkably aphrodisiac that the cookbook author of Romancing the Stove, Amy Riley, included both the rack of lamb and pear recipe in her romantic cookbook for the senses. Watch for Amelia’s cookbook due out October, 2015. Pair with the “Sexy and Seductive Powerhouse” Ceja Cabernet, a perfect match for these succulent and flavorful “Lamb Popsicles.” • Wine Poached Pears Just watching this blend cook was magical and sensual. Who would have thought the transformation of a bottle of Ceja Sauvignon Blanc, pears, vanilla bean, stick of cinnamon, pumpkin seeds, olive oil and cayenne (all a combination of aphrodisiacs) would morph into such a lovely pear reduction syrup married with the luscious mascarpone. Sweet, savory and sexy. And serve with the late Harvest Ceja Dulce Beso. Just read The Art of Eating by M.F.K. Fisher. It’s all about the sensory of eating! For complete recipes for all of the dishes in Amelia Ceja’s Valentine's Day Menu see page 64. Dynie Sanderson is a Napa Valley luxury home realtor at RE/MAX Gold Napa, a food, wine and travel writer, and former publisher of Napa’s GuestWest Magazine.napafoodgal@gmail.com Quesadilla with Fresh Guacamole Wine Poached Pears
NVLife_JanFeb_2015
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