Like the POP of a champagne cork, the new year is off like a shot!  We remember when January used to be a quiet month with plenty of time to catch up on all those projects that were put off throughout the year.  Well...not so anymore!  We are on to February, and hopefully, another amazing year in Clarksburg!

  

Cheers,   

The Bogle Family & Staff

Vines stay dormant through all these freezing temperatures we've been having...

  

Wow...15 years of Port and Chocolate here at Bogle!  We are so pleased to be hosting yet another year of fun for sweet tooths and sweethearts alike!

  

This year, we have the following line up:

• Live Music!  One-Eyed Reilly and Douglas Newton & The Shwamigos will be on stage from 12-4 daily!
• Brick Oven Pizza will have their fabulous pizza pies for sale if you come hungry!
• And of course...we'll have what you are really looking for:  the Petite Sirah Port, the strawberries, the Stilton, the chocolate...the love!

Tickets are $10 per person ($5 per club member)
No reservations necessary!  No kids or pets...thanks!

  

  

 

  

This year, Bogle staffers are exited about our line up of events! Several are, for the first time, available to all guests, not just club members.  Click here to see what we have in store for 2013...there's a little something for everyone, including:

• Artist Receptions
• Educational Seminars
• Blow Out Bashes
• Intimate Winemaker Dinners
• Friday Alfrescos
                            ...and much more!!!

Keep your eye on the website for information about each event, dates and times, ticket prices and details on how to attend.  We will also list what is upcoming here in our monthly newsletter.

  

One thing is for sure...we Bogle's know how to  have fun!  We hope you are able to join us in Clarksburg in 2013!!

 

Friday, February 22nd               6pm-9pm

  

Ingredients:

4 boneless, skinless chicken breasts

1-2 chorizo sausages, finely chopped

1 cup aged yellow cheddar cheese

3/4 cup finely pureed sundried tomatoes

2 cloves chopped garlic

1 cup fresh cream

Salt & Pepper, to taste

• Preheat oven to 375 degrees.
• Over medium high heat, saute the chorizo until cooked, allow to cool,  then keep in fridge until needed. 
• Butterfly the chicken breasts, then stuff with 1/4 cup chorizo and a handful of cheddar.  Pinch closed.
• Place in a pan with a bit of liquid (vegetable stock or wine) and bake 15-20 minutes. 
• When done, top with the Sundried Tomato Pesto Cream Sauce and serve. 

Ingredients:

1 package quality lobster ravioli

1 large garlic clove, grated

1/4 tsp sea salt

1/8 tsp black pepper

1 cup dry white wine (Bogle Sauv Blanc!)

3/4 cup seafood broth

1/4 cup apricot brandy

1 cup diced shrimp

1 cup diced scallops

2 T. heavy cream

• Bring a large pot of salted water to boil.  When ready, add the ravioli and turn off the heat.  You can cover it, but do not let it boil for an extended period of time.  It is okay to boil in the beginning, but when you turn off the heat, it should die down.  It should cook gently in the very hot water while you prepare the sauce.
• In a large, heavy saucepan, saute the garlic in the seafood broth over medium heat briefly. 
• Stir in the salt and pepper, then the wine.  Let the wine bubble up. 
• Add the shrimp and scallops and let it cook about 2 minutes, then add the cream.
• Taste to adjust seasonings, adding more salt if necessary.
• Turn off the heat, cover and let the shrimp and scallops sit until the pasta is cooked and drained.  Check the shrimp for doneness before using.
• Pour over the ravioli on the plate and serve with another glass of Bogle Sauvignon Blanc or Chardonnay.

Ingredients:

Butter and flour for timbale molds 

3/4 cup all purpose flour

1 cup unsweetened cocoa powder

1 tsp. kosher salt

3 large eggs

3/4 cup plus 2 T. granulated sugar

1/2 tsp. pure vanilla extract

24 T. unsalted butter, melted and just slightly warm

6 oz. semi-sweet chocolate, such as Vahlrona or  Scharffenberger) chopped into chip-sized pieces

Confectioner's sugar, for dusting

*Note:  Bouchon uses 2 oz. fleximolds.  Chef says you can also use 3 oz. molds.

  

• Preheat oven to 350 degrees.
• Butter and flour twelve timbale molds.  Set aside.
• Sift the flour, cocoa powder and salt into a bowl, set aside.
• In the bowl of a mixer fitted with a paddle attachment, mix together the eggs and sugar on medium speed for about 3 minutes, until very pale in color.  Mix in vanilla.
• On low speed, add about 1/3 of the dry mixture, then 1/3 of the butter, and continue alternating with the remaining flour and butter. 
• Add the chipped chocolate and mix to combine. (At this point, the batter can be refrigerated for a day.)
• Put the timbale molds on a baking sheet.  Place the  batter in a pastry bag without a tip, or a very large plain tip, and fill each mold about 2/3 full.
• Place in the oven and bake for 20-25 minutes.  When the tops look shiny and set (like a brownie) test one cake with a wooden skewer.  It should come out clean but not dry--there may be some melted chocolate on it.
• Transfer the bouchons to a cooling rack.  After a couple minutes, invert the timbale molds and let them cool upside down in the molds.  Then carefully lift off the molds. 
• Best eaten the day they are baked, dust the bouchons with confectioner's sugar and serve with ice cream or whipped cream and berries.  A nice glass of Petite Sirah Port might be nice too!!