Tune in! Podcast Feature

Image via Grace Gatto Photography

Happy Friday loves!

Tune into Latinas: From The Block To The Boardroom Podcast for your dose of inspiration and creativity featuring my mamacita, Amelia Ceja and I. You will have the opportunity to hear us chat candidly about what happens behind the scenes at Ceja Vineyards. We cover topics with host, Theresa Gonzales, about empowering women, favorite food +  wine pairings and how education has played a major role in inspiring us to build a brand. Please tune in and enjoy!

Listen to podcast. x

At Sea with Casa Ceja Wine Club

I feel pretty fortunate to call this life of mine work.I just got back from an eastern Caribbean cruise with 120 of our awesome Casa Ceja Wine Club members. The Celebrity Reflection was our home for seven days, which is undoubtedly the most luxurious and magnificent ships I’ve been on. Our agenda was relaxed but was naturally interweaved with six exclusive wine focused events (heaven for foodies and winos). Some of my favorites included, a winemaker luncheon, a cooking demo and a salsa dance cocktail fiesta, all in which were entertaining, informative and fun!

We set sail from Miami and leisurely made our way to St. Maarten and then to St. Thomas to explore the breathtaking U.S. Virgin Islands. Each stop was simply glorious with stunning panoramic views of crystal clear Caribbean water, lush vegetation and white sandy beaches - paradise in a nutshell.

I

P.S. Stay tuned for the announcement of our third cruise, as this location is a mystery destination.

A Picture Is Worth A Thousand Words...

Mi madre - Amelia Ceja

“If a picture is worth a thousand words then family is worth 10 million…”

I dedicate this post to my mom, Amelia Ceja. Today happens to be her birthday and in honor of her special day I want to take a moment to celebrate her achievements and recognize a very inspiring individual who has not only made an impact in my life but also in the thriving wine industry.

This past week proved to be very exciting! My mom, our family and our business, Ceja Vineyards, were featured on NBCs Today Show {watch the segment HERE}! The interview captured the essence of my mother’s voice, representing a Latina woman that went from ex-immigrant to vineyard worker, to winery owner. I am proud of what she and my entire family have accomplished. We are not perfect. We have our own challenges but as a family we make it work and want to leave behind a legacy that through hard work, sacrifice, passion and dedication, anything is possible.

Photographer, Norma Quintana, took these portraits of my family in 2005. We were honored to have been part of a photo series she shot, titled, Forget Me Not/No Me Olvides.

Back in the day - age 20

Sr. Pablo and dad Pedro Ceja

My Abuelita - Mama Juanita

Uncle - Armando Ceja

{My bro, musician - Navek Ceja}

Happy Birthday Mom! Te quiero muchisimo.

Almond Infused Flan

Someone has a sweet tooth over here and it happens to be me…

Interestingly enough, I grew up in a household where sugar was seldom consumed and NEVER around. My mom is and always has been a health nut. The sweetest thing she ever brought around the kitchen was Honey Nut Cheerios and for birthdays she would make a homemade carrot cake and a flan. Yup, I was one of those kids at school who was trying to trade my apple slices for a couple of Oreos or a Jello chocolate pudding {just writing this makes me smile}.

But let’s get back to why I love making this style of flan. I have to give my mom all of the credit because she has taught me how to make one damn good flan. There are a thousand variations of making this classic dessert but the addition of almonds gives it a creamy and smooth texture. If there is one thing I detest it's eggy flan and this recipe is the complete opposite of that. Finish it off by drizzling a blueberry {or raspberry} salsa to give it that sweet and tart flavor and I promise you people will hound you for this rich and decadent dessert. 

Almond Infused Flan Serves 10 Cook Time: 1 hour   Level: Easy

Ingredients 3 eggs 1 (12 oz) can of evaporated milk 2 (10 oz) cans of sweetened condensed milk 1/4 cup slivered blanched almonds 1/2 tsp pure vanilla extract 3/4 cup sugar 2 tbsp water

Directions

Heat a medium size pan and slowly melt ¾ cup of sugar. Do not allow caramelized sugar to turn brown or burn – it should be golden in color. Be very careful with this step as the caramelized sugar is incredibly hot!

Moisten a 10-inch square baking dish by sprinkling in a few drops of water and then pour in caramelized sugar to coat its bottom. Set baking dish aside to allow sugar to cool and harden. Feel free to put baking dish in the fridge.

In a blender mix eggs, evaporated milk, condensed milk, almonds and vanilla extract at high speed for 2 minutes. Transfer mixture to a glass bowl and gently stir with fork until all bubbles disappear. Preheat oven to 375° F.

Pour egg mixture over the caramel coated baking dish and place it inside another, larger baking dish (12 x 14 inches). Add one cup (or as needed) of water to larger dish (this technique is known as "Baño Maria") and place mid-rack of preheated oven for 30 minutes or until the surface of the flan is golden and firm. Allow flan to cool for 10 minutes.

To serve, cut around the edges with sharp knife and gently shuffle baking dish side to side until flan is loosened. Invert a serving platter or tray on top of flan dish and hold sides together and turn flan upside gently yet swiftly - the caramel will be liquefied and delicious. Cut flan into squares and get ready to serve!

Optional – Blueberry Salsa 1 cup fresh or frozen blueberries 2 tbsp lime juice 4 tbsp water 4 tbsp sugar

*Raspberries are a great alternative

Add blueberries, lime juice, sugar and water in a food processor or blender and mix for 3 minutes. Add more sugar or water as needed. Lastly, drizzle salsa over each flan square and enjoy!

Mussels in a Spicy Pinot Noir Broth

This time of year makes me crave hot, comfort food from my mom, Amelia. One of my favorite dishes is her spicy mussel Pinot Noir broth with longaniza {Mexican sausage}. It’s decadent, delicious and paired with a toasted sourdough baguette is simply to die for. Enjoying this dish on a cold winter night relaxing by the fire is my idea of heaven. Oh yes, and let’s not forget the glass {or bottle} of Pinot Noir to accompany the dish.

Recipe included below… Ole!

Mussels in a Spicy Pinot Noir Broth {From Amelia Morán Ceja’s Kitchen} Serves 12 people

Ingredients

• 5 pounds mussels, well cleaned
• ¼ cup olive oil
• 2 red bell pepper coarsely chopped
• 1 sweet Maya onion (or any sweet onion) thinly sliced
• 2 leeks thinly sliced crosswise
• 1 pound cleaned and sliced crimini mushrooms
• 8 finely chopped garlic cloves
• 8 tomatoes finely diced
• ¼ cup fresh basil leaves
• ¼ cup coarsely chopped cilantro
• 1 Bay leaf
• ½ teaspoon Mexican oregano
• 5 dried California chiles
• 5 dried Ancho chiles
• 5 garlic cloves
• ¼ teaspoon cloves
• 4 quarts nonfat chicken broth
• 1 cup Ceja Pinot Noir

Directions:

Briefly toast the dried peppers on a skillet or hot pan. Be careful not burn them, because if this happens it makes the dish taste bitter. Place roasted chiles in a bowl with 2 cups chicken stock and let stand until softened. In a blender, liquefy with 5 garlic cloves and ¼ teaspoon cloves – set aside.

Add olive oil to a 10 quart pot, sauté the coarsely chopped red bell peppers, onion, leeks, mushrooms and chopped garlic for 5 minutes. Add the diced tomatoes, basil leaves and chopped cilantro and continue cooking for 10 minutes. Add the rest of the chicken broth, the red pepper sauce, the Pinot Noir wine, bay leaf and Mexican oregano and bring to a boil – simmer gently for 10 minutes. Add the well cleaned mussels, mix well and turn off the stove. All mussels will open, and if not, turn the burner on and cook for two more minutes. Lastly, enjoy with a glass of your favorite Pinot Noir!

p.s. I'm in NYC this weekend attending a friend's wedding. I can't wait to share my adventures with you next week! 

[typography font="Homemade Apple" size="22" size_format="px"]I hope everyone has a fantastic weekend![/typography]