Last Saturday was the 3rd Annual HALL Cabernet Cook-off. We have participated in the event each year, wining 1st place in 2010 with our St. Louis Cut Ribs and coming in 2nd place in 2011 with our Pulled Pork Sliders. Last year countless people asked, “where are the ribs?” “Bring back the ribs!” When the people speak, we listen.
A combination of 15 restaurants and catering companies came together to prepare a unique bite that was paired with the 2009 HALL Cabernet Sauvignon for this event. The chef teams donate their time and offerings in the hope of winning the cook-off, which then benefits a Napa Valley charity of their choice. We work with Napa Humane throughout the year, and we enjoy doing this event to continue
our support of their work.
We fired up our smoker, and before the event officially began, the only smell one could detect was the mouth-watering scent of our ribs. Not to mention any names, but the contestant who was set up directly to our left requested they be moved…might they not have wanted to be in our shadow, oh I mean our smoke? There was never a dull moment, patron after patron, rib after rib, us sharing our story, them licking their lips wanting more. A few even praised the ribs as the best they’d ever eaten!
Some of you have had the pleasure of sampling our ribs at our Smokin’ BBQ headquarters here in Napa. If not, let me tell you…they are amazing! And the magic component that sets them apart from other ribs are the three house-made Q sauces you can use to jazz them up. Cut back to this past weekend, Chef Will spent an entire day reducing the HALL Cabernet Sauvignon and made the best BBQ sauce I’ve ever tasted!
All in all, it was a recipe for success…the Bounty Hunter’s stellar event team, perfectly smoked baby back ribs and a one of a kind Q sauce…and the People’s Choice 1st Place goes to Bounty Hunter!
Congrats to all who worked at this event and thanks for your votes!
--Summer Olson Stubblefield
Event & PR Manager
Bounty Hunter Wine & Spirits in Napa Valley has made it our business to track down the hottest wines the world has to offer and serve them via our catalog, our Wine Bar & Smokin' BBQ in downtown Napa and on our website. Our blog provides a unique, insider's view into what we do every day...taste wine, visit our winemaker friends, tour wineries, attend events and of course, stop to enjoy the simple things in life...food, friends and wine.
Thursday, May 3, 2012
Friday, April 20, 2012
The Thrill of Discovery
Our recent buying trip to Europe started in one of Italy’s last frontiers of winemaking: Sicily. While grapes have been grown on the island for centuries, most of the wine has traditionally been produced in the co-op model. Basically multiple families from the same village would pool their fruit and make their wine as one batch. Quality was an afterthought. It was about high yields (and therefore, high volume) so that the proverbial tap of house wine would never run dry. But the times, they are a changin’.
More vintners are becoming focused on advanced farming and production techniques in the interest of quality. Particularly in the areas surrounding Mount Etna where Nerello Mascalese is king, wine producers are employing practices that would have been unthinkable just a generation ago. And the wines are beginning to find an audience abroad, a key factor to convincing others to follow suit. It’s an evolving mindset which is allowing growers and producers to look further downfield in their pursuit of innovation.
Which leads to me to one of our most exciting discoveries in nearly two weeks of travel through Italy and France. On a postcard day with brilliant blue skies and fresh breezes, we set out from Catania on Sicily’s eastern shore and drove north along the coast to the port city of Milazzo. A haven for vacationers in summer, it was relatively quiet in March, allowing our team to linger at an espresso bar before boarding a ferry to the island of Salina. A fertile oasis of capers and olives, nut trees and, of course, vines, Salina is one of the verdant jewels of the Aeolian archipelago.
Our host was the charming Antonio Caravaglio, a local vintner who had undertaken a bold experiment. Salina is renowned for wines produced from the Malvasia grape, which are nearly always honeyed, concentrated dessert wines. Antonio was convinced that a brilliant and refreshing dry white wine was possible if farmed and produced the right way. Nearly three hours and a buffet of local seafood later, no one at the table needed further convincing.
By happy coincidence, the owner and chef of the best restaurant in town had closed his doors for renovations. Being a friend of Antonio’s, he was happy to bring his team over to showcase both the local cuisine and its affinity for the Caravaglio bianco. Tuna cured in olive oil, shrimp in dill cream sauce, fish cakes, baby clams and mussels, fried fennel, sea bass and the famed gambero rosso (indigenous red prawns) all made an appearance to memorable effect. What wowed everyone involved – and we’re talking about a pretty jaded group of buyers – was the unreal ease at which the dry Malvasia paired with just about everything. With its delicate fruit and a sea spray edge to the finish, it was impossible to think of a more perfect companion to our feast.
It’s innovative thinking like Antonio’s vision of a dry Malvasia that promises to move Sicily and its sister islands forward in the wine world. Between serious investment and old-fashioned creative thinking, we suspect you’re going to be hearing a lot more buzz about what’s going on in the southern reaches of Italy.
--Rhett Gadke
Wine Director
More vintners are becoming focused on advanced farming and production techniques in the interest of quality. Particularly in the areas surrounding Mount Etna where Nerello Mascalese is king, wine producers are employing practices that would have been unthinkable just a generation ago. And the wines are beginning to find an audience abroad, a key factor to convincing others to follow suit. It’s an evolving mindset which is allowing growers and producers to look further downfield in their pursuit of innovation.
Which leads to me to one of our most exciting discoveries in nearly two weeks of travel through Italy and France. On a postcard day with brilliant blue skies and fresh breezes, we set out from Catania on Sicily’s eastern shore and drove north along the coast to the port city of Milazzo. A haven for vacationers in summer, it was relatively quiet in March, allowing our team to linger at an espresso bar before boarding a ferry to the island of Salina. A fertile oasis of capers and olives, nut trees and, of course, vines, Salina is one of the verdant jewels of the Aeolian archipelago.
Our host was the charming Antonio Caravaglio, a local vintner who had undertaken a bold experiment. Salina is renowned for wines produced from the Malvasia grape, which are nearly always honeyed, concentrated dessert wines. Antonio was convinced that a brilliant and refreshing dry white wine was possible if farmed and produced the right way. Nearly three hours and a buffet of local seafood later, no one at the table needed further convincing.
By happy coincidence, the owner and chef of the best restaurant in town had closed his doors for renovations. Being a friend of Antonio’s, he was happy to bring his team over to showcase both the local cuisine and its affinity for the Caravaglio bianco. Tuna cured in olive oil, shrimp in dill cream sauce, fish cakes, baby clams and mussels, fried fennel, sea bass and the famed gambero rosso (indigenous red prawns) all made an appearance to memorable effect. What wowed everyone involved – and we’re talking about a pretty jaded group of buyers – was the unreal ease at which the dry Malvasia paired with just about everything. With its delicate fruit and a sea spray edge to the finish, it was impossible to think of a more perfect companion to our feast.
It’s innovative thinking like Antonio’s vision of a dry Malvasia that promises to move Sicily and its sister islands forward in the wine world. Between serious investment and old-fashioned creative thinking, we suspect you’re going to be hearing a lot more buzz about what’s going on in the southern reaches of Italy.
--Rhett Gadke
Wine Director
Tuesday, April 17, 2012
Opening Night at AT&T Park
This past Saturday, April 14th, the Bounty Hunter team got together and rented out the Audi Legends Suite at AT&T Park. With about 50 of our closest friends, we enjoyed a variety of Caymus Vineyards and Wagner Family wines and all of our favorite stadium fare. And the Gigantes did not disappoint!
The ballgame was tied 3-to-3 as we headed into the bottom of the ninth. The stadium was alive, not a fan was in their seat. Emmanuel Burriss led off the inning with a single to right-field off the first pitch that came his way. Ryan Theriot delivered with another single to right-field. Angel Pagan got a free pass and was walked to load the bases. Melky Cabrera worked the Pirates reliever to a full count before putting the ball on the ground which was mishandled by the Pirates shortstop and allowed Burriss to cross the plate for a walk-off win!
After a win like that, there’s never a rush to leave the ballpark and we were all treated to a spectacular fireworks show, complete with rocket-like fireworks shot off from the scoreboard and the boards in left-field. It was a great way to kick-start the 2012 season.
If you missed this game and want to come up to the Legends Suite with us, reach out to your Wine Scout. We’ve secured the Suite again for the September 8th game against the LA Dodgers. We have Alpha Omega on board as our winery partner. There’s nothing like a day at the park with a full glass of Napa Valley Cabernet screaming BEAT LA from the deck of the Legends. Hope to see you there!
If you’d like to catch up with Bounty Hunter and eat some of our Smokin’ St. Louis cut ribs, we’ll be at the Hall Cab Cookoff on April 28th and Auction Napa Valley’s Barrel Tasting on June 1st.
Cheers,
--Summer Olson Stubblefield
Event & PR Manager
The ballgame was tied 3-to-3 as we headed into the bottom of the ninth. The stadium was alive, not a fan was in their seat. Emmanuel Burriss led off the inning with a single to right-field off the first pitch that came his way. Ryan Theriot delivered with another single to right-field. Angel Pagan got a free pass and was walked to load the bases. Melky Cabrera worked the Pirates reliever to a full count before putting the ball on the ground which was mishandled by the Pirates shortstop and allowed Burriss to cross the plate for a walk-off win!
After a win like that, there’s never a rush to leave the ballpark and we were all treated to a spectacular fireworks show, complete with rocket-like fireworks shot off from the scoreboard and the boards in left-field. It was a great way to kick-start the 2012 season.
If you missed this game and want to come up to the Legends Suite with us, reach out to your Wine Scout. We’ve secured the Suite again for the September 8th game against the LA Dodgers. We have Alpha Omega on board as our winery partner. There’s nothing like a day at the park with a full glass of Napa Valley Cabernet screaming BEAT LA from the deck of the Legends. Hope to see you there!
If you’d like to catch up with Bounty Hunter and eat some of our Smokin’ St. Louis cut ribs, we’ll be at the Hall Cab Cookoff on April 28th and Auction Napa Valley’s Barrel Tasting on June 1st.
Cheers,
--Summer Olson Stubblefield
Event & PR Manager
Thursday, March 29, 2012
What's in your mailbox?
Twice a year I start to get excited about checking my mailbox. For a few weeks a year, that box is less about bills and more about fun. When The Bounty Hunter Catalog arrives, it’s time to celebrate. The heart of my excitement stems from the fact that I know that my friends and family (who also subscribe) are getting this little nugget of joy and soon we will begin a series of informal conversations about wine; what’s new, what’s hot and what’s tasting soooo good.
Over the course of the season I get to know the catalog by visiting and revisiting it – like a trusted friend, I always come back to it and get something new and wonderful to take away. For me, the catalog is like reading the Sunday newspaper – it’s a worthwhile investment of time. Packed with gems and jewels, it’s a treasure trove to discover what fits me and the way I like to enjoy wine (which admittedly is early and often).
So, where to start for this catalog…
The Gaja Grappa is wonderfully grapey and smells purely of the essence of harvest.
The ’08 Laird Napa Valley Cab is speaking my language in a brooding, whisky laden breath.
Holy crap – ’09 Columbia Crest “H3- Les Chevaux” rocked my world – voluptuous, pleasure-filled and at a great price.
Merlot is hot again – Shafer ’09 is intense, powerful and beautifully expressive... a Cab drinkers Merlot!
--Katy Long
Wine Educator
Over the course of the season I get to know the catalog by visiting and revisiting it – like a trusted friend, I always come back to it and get something new and wonderful to take away. For me, the catalog is like reading the Sunday newspaper – it’s a worthwhile investment of time. Packed with gems and jewels, it’s a treasure trove to discover what fits me and the way I like to enjoy wine (which admittedly is early and often).
So, where to start for this catalog…
The Gaja Grappa is wonderfully grapey and smells purely of the essence of harvest.
The ’08 Laird Napa Valley Cab is speaking my language in a brooding, whisky laden breath.
Holy crap – ’09 Columbia Crest “H3- Les Chevaux” rocked my world – voluptuous, pleasure-filled and at a great price.
Merlot is hot again – Shafer ’09 is intense, powerful and beautifully expressive... a Cab drinkers Merlot!
--Katy Long
Wine Educator
Monday, March 12, 2012
A Visit to Continuum
Recently our Wine Scouts had the opportunity to visit Tim Mondavi’s new project Continuum. Here are two excerpts on their experience.
One of the great joys of working in the Napa Valley wine industry is bearing witness to its evolution. It’s hard to see past the laid-back lifestyle to the real passion that motivates the people who dedicate themselves to the vine and write themselves into the fabric of the Valley. Then there are the occasional heroes that wear their passion proudly and, in doing so remind us, like that first “aha” wine moment, of why people like me choose to pack what they can fit in their car and head west.
Tim Mondavi is pure vision when it comes to Continuum, his family-run estate on Pritchard Hill, and his purpose is clear; to make one wine, from one specific site and make it on a world-class level. His singular focus is a philosophy that was a voice ignored leading up to sale of the Robert Mondavi family of wines to Constellation. It’s hard to imagine what it must be like to sell your family name, especially one with the importance of his family’s to the California wine industry.
Continuum is a new lease on life for Tim and his family and it’s obvious that they’re putting it all on the line. Even his daughter, Carissa, is able to rattle off every detail of the land from the water table to the soil types, different exposures, aspects of vigor and the highly detailed and proactive ways in which they intend to act as long-term stewards of their amazing property. Tim also has his winemaking approach dialed in like Ben Hogan’s golf swing. He has a very clear picture of the wine he wants to make and how to go about creating it. There are only two elements missing so far. The first is fruit. They are still only about 85% estate fruit from the Pritchard Hill site. In the past, they have utilized fruit from To Kalon to supplement the blend and have a few other tricks up their sleeve as well, but Tim will tell you that he believes that fruit produced on his site on Pritchard will rival anything in Napa Valley as an estate-grown vineyards source; Strong words! The second thing missing is, well, a winery, but that should be up and running soon enough and, having visited the site, let’s just say that, between the wine and the view, you’re going to have a hard time not agreeing that this is the next great story from the Napa Valley. The Mondavi legacy lives!
--Räm Hatley
Wine Scout
Standing in the middle of a vineyard, red volcanic dust coats my jeans up to my knees. When I look south I can see San Francisco. When I look north I have a beautiful view overlooking Colgin Vineyards and Lake Hennessy. It doesn’t take long to realize you are standing in God’s country.
I am standing at the top of Pritchard Hill, in the middle of the Continuum Vineyard. Tim Mondavi recently hosted the Bounty Hunter Wine Scouts. After touring the vineyard we sat down to lunch. An incredible cassoulet was served with the ’06 and soon to be released ’09 Continuum. Both wines show beautifully with lunch. The ’06 is just coming into its own. The tannins have softened and the black fruits are taking on an incredible velvety texture. It was a treat just to hold this wine in your mouth. The ’09 is definitely the big brother of the two. The cassis, cherry and blackberry fruits are bold and the tannins are powerful. There is no doubt it’ s destined to become another classic. Exactly as Tim has fashioned it to be! Even better, we were treated to three hours of listening to Tim talk about his vision and family’s remarkable story. A vision, that in just a few short vintage, has made Continuum one of the most sought-after and magical wines in Napa Valley. Tim Mondavi is an incredible man, with a wealth of knowledge, experience and talent, and it shows in every bottle of his wine.
--Sam Miller
Senior Wine Scout
One of the great joys of working in the Napa Valley wine industry is bearing witness to its evolution. It’s hard to see past the laid-back lifestyle to the real passion that motivates the people who dedicate themselves to the vine and write themselves into the fabric of the Valley. Then there are the occasional heroes that wear their passion proudly and, in doing so remind us, like that first “aha” wine moment, of why people like me choose to pack what they can fit in their car and head west.
Tim Mondavi is pure vision when it comes to Continuum, his family-run estate on Pritchard Hill, and his purpose is clear; to make one wine, from one specific site and make it on a world-class level. His singular focus is a philosophy that was a voice ignored leading up to sale of the Robert Mondavi family of wines to Constellation. It’s hard to imagine what it must be like to sell your family name, especially one with the importance of his family’s to the California wine industry.
Continuum is a new lease on life for Tim and his family and it’s obvious that they’re putting it all on the line. Even his daughter, Carissa, is able to rattle off every detail of the land from the water table to the soil types, different exposures, aspects of vigor and the highly detailed and proactive ways in which they intend to act as long-term stewards of their amazing property. Tim also has his winemaking approach dialed in like Ben Hogan’s golf swing. He has a very clear picture of the wine he wants to make and how to go about creating it. There are only two elements missing so far. The first is fruit. They are still only about 85% estate fruit from the Pritchard Hill site. In the past, they have utilized fruit from To Kalon to supplement the blend and have a few other tricks up their sleeve as well, but Tim will tell you that he believes that fruit produced on his site on Pritchard will rival anything in Napa Valley as an estate-grown vineyards source; Strong words! The second thing missing is, well, a winery, but that should be up and running soon enough and, having visited the site, let’s just say that, between the wine and the view, you’re going to have a hard time not agreeing that this is the next great story from the Napa Valley. The Mondavi legacy lives!
--Räm Hatley
Wine Scout
Standing in the middle of a vineyard, red volcanic dust coats my jeans up to my knees. When I look south I can see San Francisco. When I look north I have a beautiful view overlooking Colgin Vineyards and Lake Hennessy. It doesn’t take long to realize you are standing in God’s country.
I am standing at the top of Pritchard Hill, in the middle of the Continuum Vineyard. Tim Mondavi recently hosted the Bounty Hunter Wine Scouts. After touring the vineyard we sat down to lunch. An incredible cassoulet was served with the ’06 and soon to be released ’09 Continuum. Both wines show beautifully with lunch. The ’06 is just coming into its own. The tannins have softened and the black fruits are taking on an incredible velvety texture. It was a treat just to hold this wine in your mouth. The ’09 is definitely the big brother of the two. The cassis, cherry and blackberry fruits are bold and the tannins are powerful. There is no doubt it’ s destined to become another classic. Exactly as Tim has fashioned it to be! Even better, we were treated to three hours of listening to Tim talk about his vision and family’s remarkable story. A vision, that in just a few short vintage, has made Continuum one of the most sought-after and magical wines in Napa Valley. Tim Mondavi is an incredible man, with a wealth of knowledge, experience and talent, and it shows in every bottle of his wine.
--Sam Miller
Senior Wine Scout
Wednesday, February 29, 2012
Premiere Napa Valley 2012
Updated 2/19/13:
The Premiere Napa Valley Auction is the toughest ticket of the year. You can’t buy your way in… it’s industry only. The wineries are there to shine with their best wares, and the folks with paddles in their hands don’t like to go home empty-handed. It makes for some spirited bidding and a roomful of very serious wines.
We are excited to see what our ticket in gets us this year. Stay tuned to find out what lots we win! But in the meantime, here are a few gems for PNV 2012:
2010 Martin Est. 'Puerta Dorada' Cab Premiere Napa Valley
2009 Terlato Tete de Cuvee Cabernet Sauvignon Napa Valley PNV
2010 Far Niente 'Martin Stelling' Cabernet Sauvignon Premiere Napa Valley
“Paddle Number One”. It has a nice ring to it. We knocked off a few longtime rival bidders and took home the honor as this year’s champion at the Napa Vintner’s annual Premiere Napa Valley “bake sale.” Our one-of-a-kind scores include an amazing blend from Silver Oak, a single-vineyard bottling from Far Niente and a To Kalon release from PlumpJack among a lineup of a dozen All-Stars. We were pretty pleased with how it all worked out.
Premiere Napa Valley used to be a one-day affair with the barrel tasting and live auction essentially defining the event.
Now in its 16th iteration, Premiere has morphed into nearly a full week of lunches, parties, tastings and general celebrations. A few of our favorite highlights:
Ray Signorello Jr. set the tone for a lunch last week by greeting his guests with a flute of ’90 Cristal. His über-talented winery chef then proceeded to nail four courses in pairing both Signorello wines and a few select cellar gems (seared duck breast and ’90 Leroy Vosne-Romanée “Les Beaux Monts,” anyone?). Perhaps most impressive was how the Signorello “Hope’s Cuvée” Chardonnay fared. The 1998 was the room’s favorite and three vintages in total topped a ’99 Boillot Montrachet that had been slipped in as a ringer.
Cliff Lede’s “Open That Bottle Night” remains an annual favorite. When a gathering of a couple hundred wine pros tries to outdo one another with bottles from their own stashes, things get serious. Cliff himself showed the room how it’s done with a 5L of 1990 Château d’Yquem. There were simply too many amazing wines to list.
The team at the stunning O’Shaughnessy estate up on Howell Mountain hired a paella expert and raided their personal cellar for dozens of older Spanish wines from the Ribera, Priorat, Rioja and Jerez. Everything from obscure white blends to Unico with a little age on it. No wonder we were so excited about the invitation.
Vintner and bon vivant Jean-Charles Boisset raised the bar for how an auction after-party should be done. In transforming his newly-acquired Raymond Vineyards into equal parts Parisian nightclub, red-velvet bordello and a rave with a Mardi Gras theme, no one left that soirée with anything other than smiles and hazy memories. It was the perfect wrap-up to a long week of flesh pressing… as it were.
Another year of Premiere is in the books and we have the battle scars to prove it. Kudos to the Napa Vintners – and really the whole Valley – for once again bringing their A-game to the week. It has truly become a world-class party.
--Rhett Gadke
Wine Director
The Premiere Napa Valley Auction is the toughest ticket of the year. You can’t buy your way in… it’s industry only. The wineries are there to shine with their best wares, and the folks with paddles in their hands don’t like to go home empty-handed. It makes for some spirited bidding and a roomful of very serious wines.
We are excited to see what our ticket in gets us this year. Stay tuned to find out what lots we win! But in the meantime, here are a few gems for PNV 2012:
2010 Martin Est. 'Puerta Dorada' Cab Premiere Napa Valley
2009 Terlato Tete de Cuvee Cabernet Sauvignon Napa Valley PNV
2010 Far Niente 'Martin Stelling' Cabernet Sauvignon Premiere Napa Valley
“Paddle Number One”. It has a nice ring to it. We knocked off a few longtime rival bidders and took home the honor as this year’s champion at the Napa Vintner’s annual Premiere Napa Valley “bake sale.” Our one-of-a-kind scores include an amazing blend from Silver Oak, a single-vineyard bottling from Far Niente and a To Kalon release from PlumpJack among a lineup of a dozen All-Stars. We were pretty pleased with how it all worked out.
Premiere Napa Valley used to be a one-day affair with the barrel tasting and live auction essentially defining the event.
Now in its 16th iteration, Premiere has morphed into nearly a full week of lunches, parties, tastings and general celebrations. A few of our favorite highlights:
Ray Signorello Jr. set the tone for a lunch last week by greeting his guests with a flute of ’90 Cristal. His über-talented winery chef then proceeded to nail four courses in pairing both Signorello wines and a few select cellar gems (seared duck breast and ’90 Leroy Vosne-Romanée “Les Beaux Monts,” anyone?). Perhaps most impressive was how the Signorello “Hope’s Cuvée” Chardonnay fared. The 1998 was the room’s favorite and three vintages in total topped a ’99 Boillot Montrachet that had been slipped in as a ringer.
Cliff Lede’s “Open That Bottle Night” remains an annual favorite. When a gathering of a couple hundred wine pros tries to outdo one another with bottles from their own stashes, things get serious. Cliff himself showed the room how it’s done with a 5L of 1990 Château d’Yquem. There were simply too many amazing wines to list.
The team at the stunning O’Shaughnessy estate up on Howell Mountain hired a paella expert and raided their personal cellar for dozens of older Spanish wines from the Ribera, Priorat, Rioja and Jerez. Everything from obscure white blends to Unico with a little age on it. No wonder we were so excited about the invitation.
Vintner and bon vivant Jean-Charles Boisset raised the bar for how an auction after-party should be done. In transforming his newly-acquired Raymond Vineyards into equal parts Parisian nightclub, red-velvet bordello and a rave with a Mardi Gras theme, no one left that soirée with anything other than smiles and hazy memories. It was the perfect wrap-up to a long week of flesh pressing… as it were.
Another year of Premiere is in the books and we have the battle scars to prove it. Kudos to the Napa Vintners – and really the whole Valley – for once again bringing their A-game to the week. It has truly become a world-class party.
--Rhett Gadke
Wine Director
Monday, January 2, 2012
Bounty Hunter's Bread Pudding
Makes 8-10 portions
Ingredients:
3 sourdough baguettes cut into 1-2" large chunks
7 eggs
1 qt heavy cream
1 ½ C brown sugar
¾ C white sugar
1 tsp cinnamon
½ tsp nutmeg
2 tbs vanilla extract
¼ lb butter, diced small
Directions: Mix all ingredients gently by hand. Add 4 cups of seasonal fruit of your choice and mix on last time. Spray large muffin tins with non-stick spray and bake @ 350° for 25-30 minutes.
Ingredients:
3 sourdough baguettes cut into 1-2" large chunks
7 eggs
1 qt heavy cream
1 ½ C brown sugar
¾ C white sugar
1 tsp cinnamon
½ tsp nutmeg
2 tbs vanilla extract
¼ lb butter, diced small
Directions: Mix all ingredients gently by hand. Add 4 cups of seasonal fruit of your choice and mix on last time. Spray large muffin tins with non-stick spray and bake @ 350° for 25-30 minutes.
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