After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
1-2 lbs. of large de-veined shrimp
2-3 Tablespoons of Paul Pruhdome’s Cajun Seasoning
1 lemon, cut in quarters
1 1/2 lbs. good quality brie cheese
Stone Ground Dijon mustard
1 French or Italian Baguette