Caramel Frosting

3/4 cup brown sugar, firmly packed
6 Tbs Butter
1/3 cup milk
2 cups confectioners sugar
1/2 tsp vanilla
1/4 tsp salt

Directions:
Melt butter and brown sugar. Add milk and boil for two minutes. Chill. Add confectioners sugar, vanilla and salt and beat until thick.

Recipe complements of Jennifer Myers

Rosemary Mustard Pork with Peaches

2 One Pound pork tenderloins, trimmed
Kosher salt and freshly ground pepper
Vegetable oil, for the grill
3 firm ripe peaches, halved, pitted and cut into wedges
1/2 cup dry white wine
1/3 cup packed light brown sugar
1 lemon
2 teaspoons whole grain mustard
1/4 teaspoon chopped fresh rosemary, plus 1-2 small sprigs

Directions:
Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning until marked, about 10 minutes. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon. Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board. Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.

Serve with Rappahannock Noblesse Rouge, preferably 2011.

Recipe complements of Rappahannock Wine Cellars.

Cannellini Beans with Black Truffles

2/3lb Shelled Cannellini Beans
Salt
3oz Black Truffles
1/2 cup extra virgin olive oil
1/2lb Pancetta
9 Tbs thyme vinegar

Directions:
Cook the beans for 5 minutes in a pot of boiling water, drain. Cover with cold water, add salt, return to gentle boil and cook til nearly tender, about 45 minutes

Meanwhile, grate 2/3 of the truffles. Drain the beans, reserving half of the cooking water. Add the olive oil, grated truffles, pancetta, and pepper. Cook 10 minutes, or until tender. Slice the remaining truffles with a truffle slicer. Serve the beans hot, garnished with truffle slices.

Serves 4.