Hello everyone! Happy first day of April…I am so excited that Spring is upon us! I cant complain too much about this past winter as it was pretty mild compared to ones we’ve had in the past, however I’m still happier to know that the cold temperatures are now behind us. As an update, I just finished the April wine club email newsletter which included what’s in season with Spring recipes for all my members and suggested M wines that will best pair with Easter Dinner! I wanted to give you insight to what society members experience monthly with recipes so in my blog I’m going to share one with you! Interested more in becoming a MCWG Society Member? Email me at firstname.lastname@example.org and Id be happy to share!
1 packet active dry yeast
1⁄2 tsp. sugar
1 3⁄4 cups flour, plus more for dusting
1⁄2 tsp. kosher salt
1 tbsp. unsalted butter
1 oz. ramps (about 5), trimmed, stems diced and leaves cut into 2″ pieces
1⁄8 oz. morels (about 10)
1 tbsp. olive oil
4 oz. mozzarella cheese
Freshly ground black pepper, to taste
Grated Parmesan, for serving
In the bowl of a stand mixer fitted with a hook, combine yeast, sugar, and ¾ cups water heated to 115°; let sit until foamy, about 10 minutes. Add flour and salt and mix on medium speed until dough forms. Increase speed to medium-high and knead until dough is smooth, about 5 minutes. Cover bowl with plastic wrap and let rise 30 minutes.
Heat oven to 450°. Melt butter in a small skillet over medium-high; cook ramp stems and morels until ramps are soft, 2 minutes, and set aside. Divide dough into 2 balls. On a lightly floured surface and working with one ball of dough at a time, roll dough into an 8″ circle about ¾” thick. Place onto a parchment paper-lined baking sheet. Divide oil between dough, then top with cheese, ramp stems, morels, and ramp leaves. Bake 15 minutes, rotating pans halfway through; remove from oven and top each with an egg. Cook 5 minutes more, or until egg is lightly set. Finish with black pepper and Parmesan and serve immediately.
MCWG VISION AND PURPOSE:
M Cellars Wine Girl aka MCWG was piloted at M Cellars with the vision of bringing a personal, real life “human touch” to the wines and everything that goes on behind the scenes. Primarily via social media and a newly developed wine club society, MCWG interacts with patrons of M Cellars on a daily basis. From food pairings to cocktail recipes, from history of wine varietals to personally responding to clients wine related requests, she provides an above and beyond the tasting room experience.