Recipes with dessert wines - page 1
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Dessert Wine Recipes - page 1
- 3/4 cup packed dark brown sugar
- 1 teaspoon sea salt
- 3/4 cup sifted cocoa powder
- 2 cups heavy cream
- 1 cup light corn syrup
- 1 tablespoon pure vanilla extract
- 1/3 cup Barrel 29
- 1 tablespoon plus 1 teaspoon unsalted butter
- 1/2 cup chopped bittersweet chocolate or dark chocolate chips
In a small saucepan, combine the dark brown sugar, salt and cocoa powder. Stir in enough heavy cream, a little at a time, to make a paste, and then stir in the rest, along with the corn syrup. Bring to a boil over medium-high heat, making sure to whisk continuously. Reduce the heat to a simmer, add the vanilla extract and Barrel 29, and continue to cook, while whisking, for another 3 to 4 minutes to help thicken the sauce. The sauce will be very glossy and take on a very dark hue (almost black).
To test if the sauce is thick enough, place a small dab of sauce on a clean plate and let stand for 1 minute. If the sauce spreads, keep simmering. The sauce should stay in place when you tip the plate.
Remove from heat and stir in the butter and chocolate. Stir until smooth. The sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
To reheat: Microwave at 50 percent power for about 30 seconds, or warm in a saucepan on low heat.
- 1 pkg (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
- 1 pkg (8 oz.) Cream Cheese, softened
- 2 pkg (8 squares each) Semi-Sweet Chocolate, melted
- MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
- DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and save for another use.)
- Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
- 1 (8oz) package cream cheese
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 3 tablespoons chopped pecans
For the Streusel Topping:
- 4-1/2 tablespoons all-purpose flour
- 5 tablespoons white sugar
- 3/4 teaspoon ground cinnamon
- 3 tablespoons butter
For the batter:
- 2-1/2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1-1/3 cups canned pumpkin
- 1/3 cup olive oil
- 2 teaspoons vanilla extract
- Preheat the oven to 375°. Grease and flour 18 muffin cups or use paper liners.
- To make the filling: in a medium bowl, beat the cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth and set aside.
- To make the streusel topping: in a medium bowl mix flour, sugar, cinnamon and pecans. Add the butter and cut in with a fork until crumbly. Set aside.
- For the batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of the flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
- Place the batter mixture in the muffin cups about 1/2 full. Then add one tablespoon of the cream cheese filling in the middle of the batter. Try to keep the filling from touching the edges. Sprinkle with some streusel topping. Bake for 20 to 25 minutes.
Galen Glen Spiced Wine
From The Martha Stewart Cookbook
Served at the Annual Holiday Open House
- 1 lb butter, at room temperature
- 2 cups sugar
- 12 eggs
- about 6 lbs candied fruit and fresh nuts (choose from: citron, lemon peel, orange peel, cherries, apricots, walnuts, pecans)
- 1/2 cup molasses
- 2 1/2 cups flour
- 2 Tbsp allspice
- Preheat the oven to 275 F. Butter four 8 1/2 by 4 1/2 loaf pans. Line with parchment paper, butter again and flour.
- Cream the butter and sugar.
- Add the eggs, allspice, molasses and flour then mix well. Stir in the fruit and nuts.
- Spoon into prepared pans. Set the pans in a shallow pan with 1 1/2 - 2 inches of hot water.
- Bake for 3 to 3 1/2 hours, until a cake tester comes out clean.
Galen Glen Spiced Wine
- Ingredients for Bread Pudding:
- 1 pound loaf of crusty Italian bread, torn into small pieces
- 6 large eggs
- 1 quart half & half
- 1 5/8 cups Galen Glen semi-dry Riesling
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 (15 oz) can of pumpkin puree
- 4 1/2 tablespoons butter, melted
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons double-strength vanilla
Preheat oven to 350 degrees F. Butter a 9 inch by 12inch pan. In a large bowl, beat the eggs, half and half and Riesling until blended. Add the torn bread and stir to coat with the egg mixture. In another bowl, combine the pumpkin, sugars, melted butter, spices and vanilla. Blend well. Pour the pumpkin mixture over the soaked bread and stir to blend. Pour the bread pudding mixture into the baking dish. Bake 50 - 55 minutes or until set. Serve warm with Ice Wine Cream.
- Ingredients for Ice Wine Cream:
- 1/2 cup Galen Glen Stone Cellar Ice Wine
- 1/2 cup heavy whipping cream
- 1/4 cup sugar.
Place ingredients in a blender and pulse to thicken. Serve over the warm bread pudding.
- 2 cups fine vanilla wafer crumbs
- 1 cup sifted confectioner's sugar
- 1 cup chopped walnuts
- 1/4 cup cocoa
- 3 tablespoons dark corn syrup
- 6 tablespoons Galen Glen Stone Cellar Chambourcin
- Dash of salt
Combine all ingredients and mix thoroughly. Roll into balls (about 2 Tablespoons for each ball). Store in a covered container for several days. Before serving, roll truffles in more sifted confectioner's sugar or cocoa. Pair with Stone Cellar Barrel 29 for a fantastic chocolate lover's treat.
Yield: 50 truffles