Sweet and Savory Fried Plantains

Let’s talk about snack foods. I am definitely one of those people who likes to be munching on something tasty a few times a day. I typically like to go the “healthier” route and nom on carrot sticks and hummus but once in a while Icrave something fried, something sweet and something salty. That’s where these puppies come into play. I first discovered my love for fried plantains during my backpacking trip to South America and became instantly addicted. There is also the spicy aji salsa, which adds a bit of acid, spice and creaminess to your palate.

Traditionally, fried plantains or {Tostones} are a favorite snack and side dish in Puerto Rico, Cuba and other Latin American countries. Tostones are salted and eaten much like potato chips or French fries but, in my opinion, are so much better. Trust me, you’ll get addicted! Ole!

Sweet and Savory Fried Plantains dipped in a spicy Aji Salsa

{Serves 4 people – Level Easy}

Ingredients for fried plantains:

3 large ripe plantains
Oil for frying
Salt/water mixture
Salt to taste after frying
Preparation:

Heat the oil to 375 degrees. While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices. Tip: Put the sliced plantains in a bowl of salt water for 5 minutes. This will make them crisp and golden brown when frying.

Fry the slices in the hot oil for 3 minutes. They should be a golden brown in color, crisp on the edges and semi-soft in the center. Remove the plantain slices with a slotted spoon and drain on paper towels. Set aside.

Ingredients for aji salsa:

1/2 head of romaine lettuce
3 jalapenos, fire roasted and deseeded
1/4 cup mayonnaise
3 green onions, coarsely chopped
1/2 bunch of cilantro, chopped
2 garlic cloves
Juice from 2 limes
Salt and pepper to taste
Preparation:

Fire roast the 3 jalapeno chiles on a comal or griddle. Then, roughly chop the chiles, lettuce, garlic, cilantro & green onions. Add all of the ingredients in a food processor or blender. Blend for 3-4 minutes on a medium level. Lastly, add salt and pepper to taste. Serve the tostones on a platter and put the aji dipping sauce in a little container.

Tip: Pair the scrumptious appetizer with Ceja Chardonnay and enjoy!

Apr 30, 2012 at 10:38 AM

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DREAMLAND Premiere

Experience the true California lifestyle!

Two weeks ago my mom and I attended the “Dreamland” movie screening in Sacramento {we attended the world premiere in London last November}. The film features essential elements of California’s lifestyle – cuisine, wine, music, entertainment and film. I’m particularly excited to share this post because my family and I had the unique opportunity to be selected as part of the cast and to represent a wine focused family living in the Napa Valley!

The plot - “DREAMLAND” tells the story of one day in California. Filmed simultaneously from dawn until dusk on November 19, 2010, it follows a remarkable ensemble of Californians who are pushing the bounds of the possible. On this one-day event, a dozen documentary film crews scattered across the Golden State – all working together to tell the story of one day in time by individually capturing unique stories of people and places.

The cast includes entrepreneurs, daredevils, entertainers, scientists, politicians, chefs and technologists who are all in California for the same reason: to make their dreams a reality. Each embodies an adventurous and innovative spirit that symbolizes California.

The film provides detailed snapshots of what makes California so desirable to travelers from around the world – I feel so lucky that I can call this place my home! The film was sponsored by Visit California and will air on PBS this fall and will also be shown on international T.V. channels. Stay tuned for more info! Ole!

Mar 6, 2012 at 12:01 PM

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Running the Napa to Sonoma Wine Country Half Marathon!

My First Half Marathon!

I’ve definitely taken 2012 by storm and signed up to run my first {ever} half marathon in July! A few weeks ago we formed a Ceja Vineyards running team so there will be six of us running the Napa-to-Sonoma Wine Country Half Marathon and I must admit, I’m a bit intimidated. Nervous in fact, but excited to get fit and back on track. Let’s get something straight – I don’t consider myself to be a runner. I played soccer for years during middle school and high school but, come on, 13.1 miles. Ay dios mio! I’m learning that running is more than just a mental or physical endeavor. It’s knowing the right shoes to wear, when and what to eat, how to pace yourself and what music to listen to {among many other things}.

It’s also been helpful and encouraging that I have an enormously supportive group at Synergy {my local gym}. These girls {and guys} are not only motivating, but they are also turning out to be good friends who happen to kick ass! Yesterday’s workout marked day 12 of some intense training and let me tell you, I am SORE. Everywhere. It’s such a good feeling and makes me look forward to seeing where I’ll be in a few months. All I know is that I have to keep telling myself that I can and I will… and dammit, I will!

p.s. Does anyone have any good running advice? Please share, I would love to hear your experiences!

Feb 10, 2012 at 3:14 PM

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Bocce Ball and Wine Anyone?

We can't wait for Spring!

A few years ago my dad, Pedro Ceja, became infatuated with the game of bocce ball and decided to build not one, but two bocce ball courts at our Ceja Vineyards headquarters in Carneros. It’s a fun and addicting game, especially when you put two highly competitive and energetic teams together. The only major rule {that we really enforce} is that you have to have a glass of {Ceja} wine in your hand when you play. Pretty simple, right?

Check out this video to see my dad explaining the bocce ball court construction process. Ole!

With Spring only a few months away, which outdoor games are you looking forward to playing?

Jan 24, 2012 at 2:26 PM

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Ceja in Yosemite!

A few weeks ago my mom and I took a quick trip to Yosemite for the Ahwahnee Vintners’ Holiday Tasting. It was quite an honor to be invited back considering that most of these legendary vintners have been coming for the past 20 years {can you blame them?!}. This place is a nature junkie’s heaven, with its vast array of hiking, waterfalls, biking, lakes, wildlife, breathtaking views and insanely gorgeous scenery.

The wine sessions took up the majority of our time {no complaint here!} but we did have a chance to escape into the forest and explore the park by foot. Despite the freezing chilly weather, it was instantly therapeautic, breathing in the clean and pure smells of pine and fresh rain. We were even lucky enough to see a bear in the middle of our trail, but in the midst of yanking out my camera my mom fled the scene in a yelling panic attack, poor thing {insert laughing here}. Love you mom!

P.s. I could go on for hours about this place but I will leave it up to you to see the beauty of Yosemite… Ole!

Jan 3, 2012 at 12:12 PM

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Give Thanks

Last night’s Thanksgiving feast was decadent and delicious. It was so heartwarming to enjoy the company and conversation of 20 of my closest family members and friends. We did something a bit differently this year and went around our huge “Kings” table and asked everyone to say what they are thankful for. It got me thinking about all the things I’m thankful for in my life {especially today}.

Here’s a random list of little things I’m thankful for today:

Cameras
My immediate family
Skype
Best friends
Best friend’s new baby girl
Adam {my boyfriend}
My Mama Juanita’s Mexican hot chocolate
My abuelitos
Colorful leaves
Feather down comforter
Napa on ice {ice-skating!}
Ugly sweater parties
Dulce {our vineyard cat}
Puss Puss {our cat}
Laughing
Kisses
My cruiser bike
Pandora
Cuddling
Dancing
Books
Movies {Breaking Dawn!}
Fro-yo
Sweater dresses
Dresses
Mac book pro
Crisp mornings
The color yellow
Wine
Tea {Jasmine + Earl Grey}
Supportive, motivating & inspiring people
Being able to travel the world
Living my passions…

Image via

…

What random little things are you thankful for?

I hope you all had a wonderful holiday! I can’t wait to have some leftover stuffing and pumpkin pie for breakfast. 

Nov 25, 2011 at 11:27 AM

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Winemaker Wednesday at 1313 Main Wine Bar and Lounge

Calling All Winos!

Please join my mom, Amelia & me this week {Oct 26th} at 1313 Main for: Winemaker Wednesday, featuring Ceja Vineyards sexy wines. From 5-7pm enjoy a flight of 4 delicious wines paired with tasty bites {$15 for the flight}. Bring a friend or two or three and expect to have a ball! Click here for more info...

The Experience: The first thing you feel when you walk through the glass doors is that you’re in a new and exciting kind of Napa vibe. There’s the modern and sexy interior design and the large bars showcasing over 1,300 revolving lists of fine wines offered by the glass, flight or bottle. Overwhelmed? Don’t be. The staff, who are tremendously helpful and have incredible wine knowledge, will help guide you toward a memorable experience.

In addition, 1313 Main offers a rotating list of 13 craft beers and a selection of small plates from local artisans that will tantalize your taste buds with an assortment of nibbles and savory sides. With its vibrant ambiance and winecentric setting, it’s sure to please any wine, beer or food enthusiast! 

p.s. We hope to see many of your smiling faces this Wednesday… Ole!

Oct 24, 2011 at 11:52 AM

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Discover Film, Food and Wine at the 2011 Napa Valley Film Festival

Discover something new with the 2011 Napa Valley Film Festival! 

We are thrilled to be an official sponsor to the Napa Valley Film Festival, November 9-13, 2011.

The breakdown: Experience an extraordinary independent film festival where inspirational films, intimate conversations and epicurean adventures converge under the sun and stars of legendary Napa Valley.

To purchase festival passes and tickets click here!

You don’t want to miss this inaugural celebration focused on film, food, art and wine!

Check out this fun video of the Sundance NVFF launch party!

Aug 29, 2011 at 4:44 PM

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Cocadas or Coconut Macaroons by Dalia Ceja

Cocadas are a typical coconut candy or cookie that is served in Mexico, Brazil and over much of Latin America. They are oven baked but are served at room temperature to obtain their chewy and soft texture. Dalia Ceja presents her simple yet yummy version of this famed delight incorporating sweetened condensed milk and vanilla extract. Try cocadas with cafe con leche or a bright dessert wine from Ceja Vineyards!

“Cocadas” a.k.a Coconut Macaroons

Ingredients:
3 ½ cups shredded sweetened coconut
½ cup sweetened condensed milk
1 cup chopped pecans
½ teaspoon of vanilla extract

Directions:
Preheat the oven to 400 degrees F.

In a medium-mixing bowl, stir together the coconut, condensed milk, pecans & vanilla extract. Let the mixture sit for 3 minutes.

Roll two tablespoons of mixture into miniature balls and place them onto a parchment lined cookie sheet about 1- inch apart. Bake for 15-20 minutes or until lightly golden brown (watch closely). Remove from oven and cool for 10 minutes. Pair with cafe con leche or a yummy dessert wine!

May 16, 2011 at 2:27 PM

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Making Mexican Wedding Cake Cookies with Dalia Ceja

Dalia whips up one of her favorite desserts: Mexican wedding cookies! Suggested wine pairing - 2008 Dulce Beso Late Harvest White Wine.

Mexican Wedding Cookies

These melt-in-your-mouth cookies are very popular throughout Mexico and are savored throughout the year, not only at weddings.

Ingredients:

1 cup of butter
1/2 cup of white sugar
2 teaspoons of vanilla extract
2 teaspoons of water
2 cups of all-purpose flour
1 cup of chopped almonds
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1/2 cup of powdered sugar

Directions:

In a medium bowl cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds then mix until blended. Cover and chill for 3 hours. Preheat oven to 325 degrees.

Shape dough into balls or crescents. Place on a greased cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in powdered sugar. Store at room temperature in an airtight container.

Apr 27, 2011 at 2:24 PM

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