Harvest is certainly not the most relaxed time of the year. Waking up in the middle of the night to pick the grapes in the freshness of dawn, running back and forth between the vines and the vats to make sure that everything happens on time and in harmony: ripeness, fermentation, maceration, etc., always keeping an eye on the sky, in case it might spoil the party.

Vendanges au Château de Nages

But harvest also is the time of much celebration. It’s the culmination of a full year’s work, when the vines deliver their promise.  It’s the excitement of experimentation, trying to make the best possible wines each year.  and finally… it is snack time!

 

Bourboulenc, pink, tangy and beautiful

Each year, Tina delivers home cooked fare to eat on the run.  Giving us stamina in the winery, they literally fuel the team. This week, besides baking us one of those sweet treasures, Tina accepted to reveal her special recipe for one of the team’s favorites. Here’s one of the secrets of a great vintage: The Blondies’ Recipe

Tina's Blondies Makes about 32 blondies

Ingredients

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup refined sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cups all-purpose flour
  • 1 cup chocolate chips
  • 1 cup chopped pecans
  • 2 cups flaked coconut

Preparation

Butter and flour 13- by 9-inch baking pan. Preheat oven to 325F. Spread coconut on a baking sheet lined with wax paper. Bake in oven for 5 min, then turn them and bake for another 3 min. Let them cool and preheat oven to 350F. Cream together the butter and the sugars, beating the mixture until it is light and fluffy. Add the eggs 1 at a time, beating well after each addition, and beat in the vanilla with last egg. In another bowl combine the next 3 dry ingredients (the salt, the baking powder, and the flour). Add the flour mixture to the butter mixture, and beat the batter until it is just combined. Stir in the chocolate chips, pecans and the coconut, spread the batter evenly in baking pan and bake for 25 min. Cool completely and then cut into squares or diamonds, according to geometrical preferences.