Thursday, September 6, 2012

Thank you for following Vine to Dine.  We've moved and changed things around and now you can find us at  In addition to the recipes that you see here, we'll add new and fun kitchen experiments for your enjoyment.  Subscribe to Gin's Kitchen to get the latest posts.

See you there!

Thursday, April 5, 2012

Spicy Asparagus and Chicken Stir-Fry

California’s Sacramento-San Joaquin River Delta is one of the three primary asparagus growing areas in the state. When Delta asparagus starts to show up in the grocery stores, it’s a sure sign the spring has arrived as the harvest there starts in early March.  Hurry! Get your asparagus while you can as the season lasts just a few weeks. 

Tuesday, April 3, 2012

Ham Mousse

Have a couple of little end pieces of ham in the fridge?  Chop them up and easily convert the flavorful meat into a spreadable dip or sandwich filling.  A breeze to make - whip it up earlier in the day and spread the Ham Mousse on crackers accompanied by a crisp white wine, with friends, relaxing the porch, on a beautiful warmish evening…you get the picture.

Thursday, March 29, 2012

Lemon Bars

Everyone loves Lemon Bars. This is the classic version - flaky shortbread crust topped with a tangy-sweet baked lemon curd.  Finished with a generous dusting of powdered sugar, these Lemon Bars look good, taste good, and they are simple to make.

Here’s a kicked up fast dessert:  plate a refrigerated lemon bar along with a scoop of vanilla ice cream, drizzle a teaspoon of limoncello onto the ice cream, sprinkle all with powdered sugar and garnish with a couple of mint leaves.  Your dinner guests will think you’re the best!

Monday, March 26, 2012

Caramelized Grand Marnier Sauteéd Mushrooms

Mushrooms and garlic are delicious together.  Sautéed in salted butter and finished with a splash of Grand Marnier for caramelized sweetness, this dish highlights both ingredients.

As your guests are enjoy their aperitifs, give them a show, that is, show them how entertaining these Grand Marnier Mushrooms are to make.  A few years ago, part of a sailing crew provided some pre-dinner drama - the Grand Marnier they set on fire got so hot that the plastic light bulb cover from the kitchen hood softened and mishaped and fell into the mushrooms!  After that incident, they sauteéd mushrooms elsewhere.

Tuesday, March 20, 2012

Clean Out the Fridge Soup

When the refrigerator ends up with a variety of odds and ends, it’s time to make soup.  Yep, soup is a great way to meld those foods that are begging to be used.  For a minestrone-like style, all you need is some fresh ground meat (or not, if you’re making a vegetarian-style soup),  garlic, yellow or white onions, veggies, beans, canned or fresh tomatoes, maybe potatoes, and a little pasta. Use whatever you’ve got on hand and take the opportunity to make good use from the little pieces of things in your fridge.

Labels for Your Creations

You've put so much time and effort into your "put up" jobs and you'd like to share them with everyone!  These peel-off labels effortlessly lend a finishing touch.

Found at most office supply stores, these round adhesive 2" Avery labels  fit regular jam lids perfectly.  Download the template at Avery's website and easily add your fonts and artwork.  The labels are also water resistant so that the printing doesn't smear.

What took them so long to come up with these?