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Brunch and Luncheon Dishes A few stuffings: Pumpkin Stuffing Bread Crumb Stuffing Simple Sausage Stuffing Rice Stuffing Italian Sandwiches: Tuscan Sandwich Sonoma Summer Sandwich Ultimate Jack Sandwich Main Dishes Sonoma Flan Skewered Mozzarella Green Rice Torta Trentino Terrine Savoy Sauce or Filling Ricotta Pancakes Banana Pancakes Vegetable Dishes Tomato Caprese Salad Padrone Peppers 2006 Pinot Noir 2006 Sauvignon Blanc 2005 Sauvignon Blanc 2005 Glissando Trentino Terrine This dish is very light and easy to make and which we had once at Mary Buffi's at an elegant luncheon she gave before the races at the Sonoma County Fair. You could also serve it for brunch or take it on a picnic. It is good either hot or cold. The taste is extraordinary. Mary said it came from the border in the north at Trentino. 1/4 cup shredded swiss cheese 6 eggs 1 cup cream few grates of nutmeg 1/2 teaspoon salt 1/8 teaspoon freshly grated pepper 4 tablespoons flour 4 cups lettuce, washed, dried thoroughly and shredded butter Preheat oven to 325 degrees. Put eggs, cream, nutmeg, salt, pepper, nutmeg in a bowl and beat with electric mixer while adding flour a little at a time. Fold in lettuce and cheese. Butter a loaf pan and put in mixture. Bake until a silver knife comes out just about clean, about fifty minutes. (It will cook a little more after it comes out of the oven.) Let cool a little and unmold. Garnish. Although not necessary, this terrine can be served with Savoy Sauce. Enjoy with our 2005 Sauvignon Blanc.

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