Stevenot Winery - Sierra Foothill Wines of Distinction Since 1978

Spinach Ball Appetizers

Serve with Stevenot Verdelho

Serves 6 to 8

SAUCE – Prepare 1 hour in advance

2 tablespoons dry mustard 1 egg
2 tablespoons white vinegar 3 tablespoons Stevenot
1/3 cup Stevenot Verdelho Champagne mustard
1 to 2 tablespoons sugar, to taste Salt and white pepper

Mix dry mustard and vinegar in a small bowl and let sit for 1 hour. In a saucepan mix wine, sugar, egg and the Stevenot Champagne mustard, add the dry mustard and vinegar mixture. Cook over low heat, mixing constantly until light, fluffy and thick. Add salt and pepper to taste. Add a little more Stevenot Verdelho if too thick.

SPINACH BALLS

2 bunches fresh spinach, washed and blanched
1 cup herb stuffing mix, crushed
2 green onions, chopped
1/8 cup grated Parmesan cheese
2 small or 1 large eggs
4 tablespoons butter, melted
1 finely chopped shallot
Dash of freshly ground nutmeg

Make spinach balls: combine all ingredients and mix well. Shape into 1-inch balls, cover and refrigerate or freeze until ready to bake. Bake on an ungreased cookie sheet in a preheated 350 degree oven for 10 to 15 minutes. Serve with sauce and a glass of Stevenot Verdelho and enjoy.