What can I make with dessert wine?
What can I do with a few unopened bottles of dessert wine that I have lying around? I’m just not intelligent enough to be interested in consuming them. Jean,Solihull “First and foremost, I would challenge the notion that someone isn’t educated enough to enjoy dessert wine,” writes Fiona Beckett of the Guardian newspaper. That is not to argue that Jean would be foolish to investigate alternative applications for her mounted collection. Zero-waste chef Tom Hunt, who is also not a huge lover of the sweet stuff (“Why would I want an extra sweet item on top of dessert?”), uses dessert wine to “bring sweetness and flavor to sweet and savoury meals alike,” such as braised meats or stews, according to the Zero-Waste Chefs Association (just use in moderation).
Use any leftover marsala to make a sauce for chicken, such as the 1970s classic chicken marsala or Nigel Slater’s cream-and-herb sauce, which is delicious with grilled chicken.
He then adds crème fraiche, grainy and dijon mustards, cornichons, and capers and stirs everything together.
Return the chicken breasts to the pan after adding a squeeze of lemon juice.
Alternatively, follow the lead of Nigella Lawson, who in Nigella’s Christmas Kitchen finishes an oven-roasted squash and sweet potato soup with the fortified wine.
Then there are chocolate truffles, which are as follows: To make the truffles, Hunt suggests mixing the wine with some leftover stale cake, rolling them in melted white chocolate (which would be quite nice), and baking them till golden brown.
The flavor would be pleasant and complex as a result of this.” Cake, trifles, panforte (heat with the honey and sugar before pouring over your fruit and nut mix), and syllabubs all benefit from dessert wine, and that includes zabaglione, which happens to be a fantastic holiday treat.
“Gradually beat in four tablespoons of dessert wine, a tablespoon of brandy (optional) and a teaspoon of salt.” Place the bowl over (but not touching) a pan of simmering water and continue whisking until the bowl “drops a reasonably substantial ribbon trail on the surface” when taken from the water.
Then there are cocktails, which may be found anywhere there is dessert wine to be found.
“If that doesn’t work, give it as a present.” And, fortunately – *whispers* – the time for it is rapidly approaching.
These Are the Top Ten Wine Dessert Recipes on Pinterest
We adore both wine and dessert, and it might be difficult to pick between the two at times to satisfy our cravings. Unfortunately, we no longer have to deal with this issue. Wine may help to keep the hunger at away before night, but we’d rather combine our two favorite things and indulge in a dessert created with wine. If making wine ice cream sounds like too much labor, or if wine slushies aren’t your style, try one of these delicious sweet delights in its instead. Pour yourself a cheap rosé, make a list of all your favorite sangria recipes, and peruse the most popular wine dessert recipes on Pinterest.
- 1.Chocolate Red Wine Cupcakes With Marionberry Frosting: Marionberries are a sort of blackberry, and when mixed with chocolate and red wine, they create something absolutely amazing.
- (Image courtesy of Blahnik Baker) Truffles made from dark chocolate and red wine: We can’t think of anything better than wine in the shape of a truffle.
- Take these to your next book club meeting or cocktail party and everyone will enjoy them.
- They take a little time, but they’re mainly hands-off, and the result is a crisp, airy foundation that’s ready to be topped with a variety of ingredients.
- (Image courtesy of Cooks With Cocktails) 4.Sangria Cupcakes: What’s better than Sangria and cupcakes?
- Vanilla cupcakes are infused with fruit, and the icing is spiked with a sweet red wine syrup for a decadent dessert.
- (Image courtesy of The First Year) 5.Strawberry Red Wine Popsicles with Chocolate Dipped Strawberries: Greetings, summer.
Whether you dip them in chocolate or simply eat them with a slab of dark chocolate on the side, you’re sure to appreciate these sophisticated delicacies.
This towering chocolate fantasy will be enhanced with a red wine-spiked coating, making it a dessert to remember.
By infusing them with Champagne, this happy hour delight may serve as a meal as well.
(Image courtesy of Sugar and Soul) There aren’t many words that are as delicious as the phrases pink, Champagne, and buttercream together.
Use your favorite Champagne (pink or otherwise) to make this buttercream, then spread it all over everything.
Red wine is blended with berries and thyme, and the dish is finished with a sour cream topping and a sprinkle of freshly crushed black pepper for an unexpected surprise.
It is made with red wine instead of white wine.
(Image courtesy of Recipe Girl) Follow us on Pinterest for even more simple and delectable cooking ideas.
She is the daughter of James and Sarah James, and she is the daughter of James and Sarah James.
She formerly worked as the Food + Living editor for Instructables.com, where she co-authored three books, including How to Do Absolutely Everything, and as the Think Tank director at Betabrand, where she developed the popular Dress Pant Yoga Pants, which were sold worldwide.
Aside from that, Sarah has worked as a make-up artist for the Blue Man Group and has designed costumes for cinema, theater, and dance performances.
Sweet Wine Cake
Using fresh fruit and sweet Moscato, today’s cake is wrapped in a delicious vanilla cake flavored with just a hint of orange zest and baked to perfection. 1) Enjoy your wine while also eating it. In terms of cooking with alcohol, it’s important to note that it’s quite unusual for anything cooked with alcohol to really contain any “alcohol.” What do you mean? Straightforwardly put, alcohol has a boiling point of 173 degrees Fahrenheit, far lower than the 212 degrees Fahrenheit of water – and less than half of the 400 degrees Fahrenheit at which we’ll be baking today’s cake.
- You are welcome to enjoy today’s cake with a glass of dessert wine!
- 2) A cake that may be used as a canvas.
- Some alternatives include substituting a sweet ice wine, honey wine, or even a sweet dark red wine in place of the dry white wine.
- Also, in case the vanilla in the ingredients list didn’t give it away, you might want to experiment with substituting rum for the wine in today’s cake to take it in a completely other path altogether.
- The cake we’re serving today is light, moist, and almost ‘airy’ in texture.
- 4) It Remains in Place.
- 1) Suggestions for Dessert Toppings (And a quick wine syrup recipe).
Once the wine has begun to boil, reduce the heat to a low simmer, and this is where you can add flavorings (if desired), such as any combination of fresh cinnamon sticks, star of anise, grated ginger, and cloves, and then continue to simmer until the sugar has completely dissolved, before allowing it to cool completely before serving.
- Using some grated dark chocolate after you’ve drizzled the wine syrup on top of the cake, you can really take things to the next level!
- Today’s cake, which may come as a surprise (or not), is best served with a cup of black coffee, preferably topped with a dab of whipped cream.
- As previously said, this is – in my opinion – the ideal ‘dessert wine’ dessert recipe.
- 4) Following Light and Fresh Meals.
- Otherwise, it will be a disappointment.
- For Even More Delightful Desserts.
- These tartlets, which are more or less small pecan pies, are a crowd pleaser like few others, and they go wonderfully with practically any event, whether formal or informal.
- Do you want something sweet to eat for breakfast?
What’s not to love about a recipe that has dark chocolate, cinnamon, and flaky dough? 3)Apple Crisp (also known as apple crispie). This is a traditional apple crisp recipe that every home cook should have in their dessert repertoire, since it is a delicacy that everyone loves. Print
- 2 large eggs, 1 teaspoonlemon zest, 1 teaspoonorange zest, and a teaspoon vanilla extract. 12 cupsall purpose flour
- 1 teaspoon baking powder
- 1 teaspoonsalt
- 14 teaspoon baking soda
- 1 cup sugar
- 8 tablespoonsunsalted butter
- 3 tablespoonsgood quality olive oil. 12 cupsweet champagne, muscat wine, or any sweet dessert wine
- 1 cupred seedless grapes
- 2 tablespoonsraw sugar. 12 cupall purpose flour
- 1 teaspoonbaking powder
- Baking soda
- Preheat the oven to 400 degrees Fahrenheit. Butter a 10-inch circular cake pan and set aside. Mix the flour, baking powder, salt, and baking soda together in a large mixing basin until well combined. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Combine the olive oil, eggs, lemon zest, orange zest, and vanilla extract in a mixing bowl. Using an electric mixer, blend until smooth. On a low speed, add the flour mixture in three additions, alternating with the wine in each addition, beating until smooth after each addition. Smooth the top of the batter into the cake pan that has been prepared. Sprinkle the grapes on top of the batter, followed by the raw sugar. Bake for 35-40 minutes, or until the top of the cake is slightly brown and a cake tester inserted into the center comes out clean. Transfer to a wire rack to cool for a few minutes before transferring to a serving platter. if desired, top with whipped cream if desirable
This recipe card is brought to you byIf You Enjoyed Today’s Recipe. Remember to follow us on Instagram to remain up to speed with everything Living the Gourmet and to get even more delicious recipes, cooking advice, and other helpful hints. Have you tried this recipe yet? Let me know in the comments section here, or submit a photo toInstagram or Pinterest, and I’ll give you a shoutout on Instagram, or pin your image to one of my Pinterest boards, whichever you want! Enjoy! 3
14 Wine-Infused Desserts You Need to Try
When it comes to enjoying a cupcake while sipping a bottle of Cabernet, there is nothing better. Of course, I’m munching on a blackberry Cabernet cupcake. Here are 14 delectable wine-infused desserts that will fulfill your two greatest guilty loves at the same time: wine and chocolate. RELATED: Wine Ice-Cream Floats are now available.
Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream
Only fruit that has been cooked in red wine will be served to us from now forth. Find out how to make the recipe
Merlot Hot Fudge Sauce
Make a significant improvement to your ice cream sundae. Find out how to make the recipe
Chocolate Red Wine Chiffon Cake
A perfect example of how chocolate and red wine are a marriage made in heaven is demonstrated by this dish. Find out how to make the recipe
Strawberries and Champagne Cake Balls
The preparation of this exquisite crowd-pleaser is surprisingly easy. Find out how to make the recipe
Blackberry Cabernet Cupcakes
Keep it a secret, but consume the leftovers for morning. We’re not going to tell. Find out how to make the recipe
Dark Chocolate Red Wine Truffles
Well, don’t you think you’re pretty? Find out how to make the recipe
Drunken Pear Gingerbread
Make a note of this one for the holidays. Find out how to make the recipe
Pavlova With Red Wine Cherry Compote
This Russian meringue delicacy has a crunchy exterior but is light and airy on the interior, thanks to the use of egg whites. Find out how to make the recipe
We’re trying all we can to keep summer around as long as possible. Find out how to make the recipe
Strawberry Moscato Layer Cake
This cake screams “girls’ night out” in every way possible. It should be served with rosé, of course. Find out how to make the recipe
Roasted Wine Soaked Peaches and Plums With Whipped Aquafaba
Isn’t this really a fruit salad in disguise? Find out how to make the recipe
How Sweet It Is: A Guide to Dessert Wine
An absolutely beautiful way to conclude a dinner. Because dessert wines are such a broad category, it is likely that you haven’t yet discovered the kind that suits your tastes and preferences. Sipping a dessert wine while enjoying a creamy flan, a slice of dark chocolate cake, or a cheese board is a fantastic way to end a dinner in the evening. Alternatively, skip dessert altogether and close the dinner on a sweet note with glasses of sauternes, ice wine, or port instead.
Dessert Wine Basics
It should come as no surprise that all dessert wines begin with grapes that have a high concentration of natural sugar. When that natural sugar is transformed into alcohol during the fermentation process, the wine is referred to be “dry.” Wines that have had all of the natural sugar fermented out of them are referred to as “sweet.” In the case of dessert wines, winemakers halt the fermentation process early in order to preserve the natural sweetness. Depending on the grape variety, dessert wines can range from a little hint of sweetness to a full-on sugar-bomb in terms of sweetness.
Acidity is essential in creating a superb dessert wine because it stops all of that sweetness from becoming too cloying and adds depth, vibrancy, and a sense of “lift” to the experience of drinking it!.
Sparkling Dessert Wine
Surprise, surprise, all dessert wines begin with grapes that contain a high concentration of natural sugars. When that natural sugar is transformed into alcohol during the fermentation process, the wine is referred to be “dry.” Wines that have had all of the sugar fermented out are referred to as “sweet.” The fermentation of dessert wines is stopped early in order to preserve the wine’s inherent sweetness. Depending on the grape variety, dessert wines can range from a little hint of sweetness to a full-on sugar-bomb in terms of sweetness and intensity.
Concentrated, Rich Dessert Wine
There are a few of different techniques for creating these exceptionally rich wines. Prior to crushing the grapes, procedures are performed to concentrate the sugar content of the grapes using any of the several ways. One method is to create a late-harvest wine, which involves keeping the grapes on the vine for as long as possible into the growing season in order to get maximum sugar levels, sometimes even until the first frost has arrived (known as ice wine). It is also possible to make wine using the passito process, in which grapes are dried on straw mats, resulting in delicious raisins that are then fermented into wine.
Toutes of these exquisite dessert wines have an opulent, thick texture with complex aromas of honey, marmalade, and spices to complement them.
Dried Dates and Blue Cheese or Blue Cheese Gougeres with Caramel and Salt are two traditional pairings that you should try out.
Fortified wines are typically between 18 and 20 percent alcohol by volume, making them ideal for keeping warm throughout the harsh winter months.
Ruby port, which has more dark, rich fruit to it and is a popular combination with chocolate truffles, whereas tawny port, which has more butterscotch, caramel, and nutty overtones, is a more recent addition to the family of port varieties. Try pairing a tawny port with a cheese plate for an after-dinner feast that will be remembered!
Sherry is a fortified wine produced in the Spanish region of Andaluca, on the country’s southern coast. The first crucial thing to know about sherry is that it ranges from bone-dry and delicate to crazily rich and syrupy, depending on the variety. For dessert, search for sherries in the following three types: cream, moscatel, and Pedro Ximenez. While dry varieties like as fino and Amontillado are popular as aperitifs and are making a reappearance on bar menus as the foundation for cocktails, dessert sherries should be sweet (PX).
Dessert sherries are bursting with rich tastes such as chocolate, toffee, almonds, and figs, among others. PX sherry may be served over ice cream, and cream style sherries pair well with custard-based sweets such as flan or crème caramel, which are both popular in Spain.
Madeira is a fortified wine that was called for the island where it was produced, which is approximately four hundred kilometers off the coast of North Africa. From the fifteenth through the seventeenth century, the island of Madeira served as a port of call for ships sailing to the New World and the East Indian Ocean. The early Madeiras were produced as a wine that could withstand travel: brandy was frequently added to the barrels to keep the wine from deteriorating during the journey. The tremendous heat from travelling around the equator, along with the continual movement of the ships, resulted in the wine becoming organically concentrated and oxidized.
The fact that Madeira has previously been effectively “cooked” means that it is famed for never spoiling: there is Madeira from the late 18th century that is still wonderfully palatable today.
Dessert Wine: Why It’s Different From Other Wines and How to Pair It
In the minds of many, the word “dessert wine” conjures up images of syrupy concoctions that leave a bitter taste in the mouth. For after all, in today’s health-conscious age of low-sugar wines, keto diets, and carb-free living, who wants to drink a cloyinglysweet wine that may send your insulin levels skyrocketing and leave a sticky feeling on your tongue for hours after you’ve finished your glass? (It’s possible that there are a handful of you out there.) While the increasing popularity of dry wines (that is, wines that are not sweet) might appear to spell the end of sweet wines, this is not necessarily the case.
To that end, please allow us to provide you with some background information about dessert wine and how it differs from other types of wines.
What IsDessert Wine?
Dessert wine may be defined as any wine that is consumed during or after dessert in its broadest meaning. Dessert wine, to be more exact, is often sweet, has a distinct taste, and has a higher alcohol concentration. For example, Port, Madeira, Sherry, and late-harvest wines are all examples of late-harvest wines. Traditionnal dessert wines having an alcohol content of more than 15 percent by volume (ABV). Nonetheless, low-alcoholdessert wines with less than 10% alcohol by volume (ABV) are available, such Muscadet, Moscato d’Asti, and Brachetto d’Acqui.
- In other words, the amount of sugar that is left over after the fermentation process has taken place.
- A variety of methods were used by winemakers to create essert wines.
- It might be created from late-harvest grapes that have been allowed to raisinate and increase in sugar content as a result of being kept on the vine for a longer period of time.
- Alternatively, it may be sweetened by fortification, resulting in the production of fortified wines.
- While most dessert wines are on the sweeter side, there is a wide range of styles available under the category of dessert wines.
To be clear, dessert wines are not merely sweet, one-trick ponies, as you may have previously believed. They are deserving of a lot more recognition than that.
What to Look for inDessert Wine
Dessert wines, as previously said, are available in a variety of sweetness levels and are available in both red and white wines. Enjoying these mouthwatering sippers with dessert or as dessert in and of itself is recommended. Furthermore, it’s important to note that dessert wines are designed to be served in little wine glasses, similar to the way you’d sip on a snifter of whiskey or bourbon. (Although we must admit that we are great supporters of single-serve wine bottles that eliminate the need for a glass entirely.) If you desire a sweet dessert wine, you will get a sweet dessert wine.
Keep an eye out for the following descriptors:
Different Types ofDessert Winesand Food Pairings
While there are a plethora of wines that may be enjoyed with dessert, the ones that are featured below are the best examples of the genre. In order to avoid any unpleasant aftertaste when matching wine with sweet dessert, it’s recommended to pick a wine that is sweeter than the dessert itself. According to our enthralling guide on acidity in wine, sugar increases acidity, which is why dry wines taste harsh and sharp when served with sweet meals. With that in mind, here are many varieties of dessert wines, as well as delectable food combinations, that may enhance the flavor and overall experience of your dessert.
Despite the fact that it is best known as a sweet red wine, this fortified wine from Portugal is available in a variety of flavors ranging from deep reds to dry white and dry rosé varieties. Chocolate cake, chocolate truffles, and salted caramel desserts are all wonderful pairings for the sweetly complex redtawny port and ruby port. Serve the white or roséport wines with stone fruit, strawberry angel food cake, or lemon meringue pie to complement the flavors of the wine.
This fortified wine from Portugal, although best known for its sweet red varieties, comes in a variety of styles, from rich reds to dry white and dry rosé variants. Redtawny port and ruby port, both with a sweet, rich flavor, are good with chocolate cake, chocolate truffles, or salted caramelized almonds. Serve the white or roséport wines with stone fruit, strawberry angel food cake, or lemon meringue pie to complement the flavors of the wines.
Known for its honeyed aromas of apricot, peach, butterscotch, and caramel, this cherished (and frequently expensive)sweet wine from France’s Sauternais area inBordeaux is much sought after. Sauternesis one of the “noble rot wines,” which include TokajiAszu wine from Hungary and SpätleseRieslings from Germany. It is prepared from grapes that have been damaged by the botrytis cinereafungus.
(This fungus, which sounds disgusting, increases the sweetness of grapes while also imparting a honeyed flavor and aromatic quality.) Served with fresh and dried fruit, as well as heavier sweets such as crème brulee, cheesecake, and custards, Sauternes is a fantastic dessert option.
This fortified wine comes from the country of Spain. Sherry is often served as an aperitif before a meal; however, why not try it after a hearty dinner when you’re looking to wind down? Fruit sweets like Pedro Ximénez are great accompaniments to crème brulee, vanilla ice cream, dark chocolate anything, or just enjoyed on their own as an after dinner treat.
This delicious sparkling wine from Germany is available in a variety of sweetness levels. Its inherent acidity helps to cut through the sweetness of the dish, making it a wonderful companion to a cheese course or cheesecake after dinner. Serve a sweeter Spätlese with citrus-based sweets such as lemon pound cake or lemon cream pie if you have a sweeter Spätlese on hand. Pear tarts and sorbet are also delicious desserts that go together like peanut butter and jelly.
There are several levels of sweetness in this delicious German sparkling wine. As a result of its inherent acidity, it is an excellent companion to a sweet cheese course or cheesecake after a meal of rich, savory dishes. Serve a sweeter Spätlese with citrus-based sweets such as lemon pound cake or lemon cream pie if you have a sweeter Spätlese available. Pear tarts and sorbet are both delicious desserts that go together like peanut butter and jelly on toast.
In addition to being known as Muscat Blanc in its native country of Italy, Moscato is an extremely popular white wine that has built a name for itself owing to the three F’s that best characterize its character: fizzy, fruity, and flowery. This dessert wine is perfect for enjoying on a spring day or a late summer evening. It is also incredibly flexible. You might serve it with poached pears, grilled peaches, fruit tarts, nutty treats such as biscotti, or whatever else you choose.
In addition to being known as Muscat Blanc in its native country of Italy, Moscato is an extremely popular white wine that has built a name for itself owing to the three F’s that best characterize its character: fizzy, fruity, and flowery. This dessert wine is incredibly adaptable, and it is ideal for enjoying on a spring day or a late summer evening. Serve with poached pears, grilled peaches, fruit pies, nutty sweets like as biscotti, or whatever else takes your fancy!
It’s Time for Dessert in a Glass
Following your education on dessert wines, it’s time to put your newfound knowledge to use in a variety of real-world scenarios. Dessert wines, like any other type of wine, are characterized by a wide range of tastes and characteristics. Despite the fact that there are several “rules” associated with wine consumption, the basic line is that you are free to set your own guidelines. Don’t be afraid to experiment with a bottle of dry sparkling Brut or wonderfully crisp rosé to accompany those funfetti cupcakes you just brought out of the oven.
Who knows what will happen? It’s possible that you’ll enjoy it. That’s the beauty of wine: no matter how you enjoy it, it is one of life’s joys that makes everything else a little bit easier to swallow.
Cherries poached in red wine with mascarpone cream is a delicious dessert. Photograph courtesy of Ben Dearnley A variety of mouthwatering sweets that include wine as an ingredient, from baked peaches with cream to tipsy plums and raspberries.
Riesling-Poached Peaches with Tarragon and Salted Sour Cream
Riesling-Poached Peaches with Tarragon and Salted Sour Cream Credit: Photo Copyright Con Poulos This five-ingredient dessert is a beautiful way to present peaches to guests. Present the fruit halves skin-on or peel them while they are still warm to avoid wasting time. Look for peaches that have a lot of blush on their skin if you want the most rosy color possible. Advertisement Advertisement
Strawberry and Sweet Wine Gelées with Candied Pistachios
HD-201202-r-strawberry-and-sweet-wine-gelees-with-candied-pistachios.jpg Stephanie Shih is credited with this image. The candied pistachios can keep for up to 5 days if they are stored in an airtight container. The gelées can be stored in their ramekins for up to 2 days in the refrigerator. Remove the gelées from the molds immediately before serving.
Chocolate—Red Wine Cake
Frances Janisch’s Chocolate 150;Red Wine Cake is credited with this creation. A recipe in Anne Willan’s 2001 Making this light and fluffy cake with just enough wine in the batter to give it a faint boozy flavor was inspired by the book Cooking with Wine, which you can find on Amazon. Advertisement
Roasted Peaches with Mascarpone Ice Cream
Peaches roasted in the oven and served with Mascarpone Ice Cream Featured image courtesy of James Merrell “Every house has a herb garden,” says Daniel Humm, who lives in Ticino, Switzerland’s southernmost district. As a result, he infuses roasted peaches with a honey-rosemary wine syrup before serving them. Ticino’s food has a significant Italian influence, which is seen in the ice cream, which contains mascarpone.
Strawberry—Red Wine Sorbet with Crushed Meringue
Sorbet made with strawberries and red wine and topped with crushed meringue Jean-Georges Vongerichten takes advantage of the first strawberries of the season to create this delectable dessert to enjoy al fresco. As the red wine sorbet melts, it provides a tart sauce for the sweet, soft berries, which are then topped with crisp bits of meringue, a dash of aged balsamic, and a dollop of fresh whipped cream before serving.
Vanilla Zabaglione with Raspberries
Raspberries and Vanilla Zabaglione are a delicious combination. The ethereal Italian dessert sauce zabaglione (also known as sabayon in French) is made from egg yolks whisked together with sugar and the Sicilian fortified dessert wine Marsala, which is served chilled. The addition of vanilla seeds to the Marsala enhances the flavor, and the addition of whipped cream boosts the decadent factor even further. Advertisement Advertisement
Black PepperRaspberry Sorbet with Prosecco
Strawberry Sorbet with Prosecco (150; Black Pepper 150) Jody Horton is to be credited with this image. James Holmes of Olivia, a restaurant in Austin, used this sweet-savory sorbet to top raw oysters before discovering that it would make a fantastic drink when mixed with Prosecco. A good-quality, store-bought raspberry sorbet is a convenient and delicious substitute.
Riesling Gelée with Strawberry Conserve
Strawberry Conserve and Riesling Gel eacute;e are served together.
The gelée is simple to prepare and attractive to look at, and it can be kept refrigerated for up to 2 days.
Stone-Fruit Panzanella with Zabaglione
Panzanella with Stone Fruits and Zabaglione is a traditional Italian dish. Photograph courtesy of Cedric Angeles A typical Italian panzanella (bread salad) blends ripe tomatoes with pieces of toasted stale bread. Chris Cosentino substitutes stone fruits such as apricots and peaches for the tomatoes in this recipe. In order to elevate the dessert, he dollops it with a light zabaglione sauce, which is made of egg yolks whisked with sweet dessert wine and served over the top of the “salad.” Advertisement
Panzanella with Stone Fruits and Zabaglione is a dish from the Italian cuisine. Cedric Angeles is credited with this photograph. Tomatoes and bread cubes are combined in this classic Italian panzanella (bread salad). Stone fruits such as apricots and peaches are substituted for tomatoes in this dish by Chris Cosentino. In order to elevate the dessert, he dollops it with an airy zabaglione sauce, which is made of egg yolks whisked with sweet dessert wine and served over the top of the “salad” Advertisement
Cherries Poached in Red Wine with Mascarpone Cream
Cherries poached in red wine with mascarpone cream is a delicious dessert. Photograph courtesy of Ben Dearnley Topping for poached cherries is made with thick mascarpone cheese and honey, which is lusciously rich. You may serve the dessert warm or cold, depending on your preference. We enjoy it in both forms.
Ask Peter: Using up dessert wine
In the case of entertaining, I offer dessert wine and toss the remainder of the bottle because we do not consume it on a regular basis in our household. Do you have any suggestions on how I may include it into my midweek menu? The reason why dessert wine is sold in half-bottles, I’m sure, is that many people feel the same way you do about dessert. A little glass of the most excellent French Sauternes was served after dinner at a friend’s house on a recent Saturday night. The wine paired perfectly with the cheese we were served, and it served to bring the meal to a close.
- It simply will not keep, in contrast to a digestif, which has a far higher alcohol concentration.
- Alternatively, if it’s a nice bottle without an outrageous price tag, there are a variety of options available for you to consider.
- This may sound overly basic, but it is effective.
- To make a simple syrup, use roughly 500g caster sugar per litre of water (plus your wine) and add a few slices of peeled ginger root, half a vanilla pod, and a slice or two of red chilli – the heat it provides goes well with the sweetness of the syrup.
- It will impart a slight flavor to your pitcher as the ice melts, which will occur more quickly than with a water ice cube since the sugars and alcohol in the ice prevent it from freezing as strongly as water ice.
- The logic for this is that it is, after all, only a liquid — albeit one that is sweet and alcoholic in nature.
- You want a custard that is rich and creamy, therefore the more fat in the cream, the better.
Depending on how sweet your wine is, mix together around 14 cup sugar and five egg yolks until very frothy.
Return the egg mixture to the heated cream and cook over medium-low heat, whisking constantly.
Strain into a clean basin (to eliminate lumps and help it cool more quickly) and whisk every few minutes for a few minutes until it cools down to room temperature.
It’s delicious spooned over a thin fruit crumble or pie, on poached pears (or berries in season), or drizzled over a chocolate fondant.
Traditionally, the first step in creating hollandaise is to prepare a sabayon, which is a frothy egg mixture into which you whisk melted butter.
Unlike a mousse, however, in a sabayon, you only really care about the frothy foamy mixture at the beginning.
In a separate bowl, whisk together five big egg yolks.
As the mixture warms up, whisk it constantly because the eggs will begin to thicken and you will need to keep whisking it in order to include air bubbles.
It’s ready to serve when it looks good and firm (it won’t get stiff), and it must be eaten when still warm.
Throughout our Ask Peter series, executive chefPeter Gordonprovides solutions to your most difficult culinary queries.
You may find out more about Peter by visiting his website, reading his Ask Peter articles, or looking at his recipes on our website.
Easy to ReadDemonstrate your affection with these carefully produced (and attractively packed) homemade treats. Quick ReadOur favorite barbecue recipes, ranging from sausages and steaks to chicken, lamb, fish, and vegetables, are all available on our website.
Recipes supplied by
Wine is a highly flexible component that may be used in a variety of dishes. You can use it to create salad dressing, spaghetti, and even brisket, but by the end of the week, we’d developed a sweet desire for anything sweet. We looked through thousands of recipes to come up with 10 delectable, fantastic desserts that all had one thing in common: they were all made with wine! You may sneak a little leftover wine into one of these desserts to round off a dinner, or you can munch on one of these sweets in between meals throughout the day.
1. Wine Poached Pears FromAng Sarap
Don’t let a drop pass you by! Get the most up-to-date information about beer, wine, and cocktail culture sent directly to your email.
3. Rosé Cupcakes FromBetty Crocker
Originally published on July 24, 2015.
Chicken with sweet wine & garlic
- 1 free-range chicken, roughly 1.5kg/3lb 5oz (joined into 8 pieces)
- 4-5 tbsp olive oil
- 2 shallots, finely diced
- 200ml sweet wine, such as Sauternes
- 300ml chicken stock (see below for instructions on how to prepare your own)
- A sprig each of parsley, thyme and bay tied with thread 200g chestnut mushrooms
- 1 head garlic
- 50 g butter
- 3 rounded tablespoons crème fraîche
- A squeeze of lemon juice if desired
- STEP 1Squeeze the flour into a big food storage bag and set it aside. Add the chicken pieces two at a time, shaking vigorously between each addition to coat evenly. In a large skillet, heat 2 tablespoons oil over medium heat. Add a couple pieces of chicken and sear on both sides until thoroughly browned. You’ll need to do this in batches, and you might need a little extra oil or fat to get the job done. Toss the pieces into a large saucepan or flameproof casserole
- STEP 2Heat 1 tbsp oil in a big skillet over medium heat, then add the shallots and cook until softened but not browned. Allow the wine to bubble for a few minutes, until it has been somewhat reduced. Bring the stock, herb bundle, and seasonings to a boil in a large saucepan. Pour the sauce over the chicken. STEP 3Cover the pan closely and cook for 45 minutes, or until the chicken is tender and the sauce has thickened and decreased
- STEP 4While the chicken is cooking, split the garlic head into individual cloves and place them in a small pan with enough water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is soft. Drain the water and run it under cold running water to chill it off. STEP 5Heat half of the butter and a splash of oil in a frying skillet over medium heat until melted. Cook the mushrooms over a moderate heat, stirring often, until they are barely softened. Pour into a mixing basin. Remove the pan from the heat and stir in the remaining butter and a splash of oil. Add the garlic and cook, stirring the pan occasionally, until it is lightly browned. Season gently
- STEP 6In a large mixing bowl, combine the mushrooms and crème fraîche
- Bring to a boil. After 5 minutes, taste and adjust seasoning, as well as adding a splash of lemon juice if necessary. Transfer the chicken and sauce to a heated dish and scatter with garlic.
Once the chicken has been jointed, cut the backbone in half and place it in a pan with the leg and wing tips, 1 carrot, 1 celery stalk, and 1 onion, all roughly chopped. Cook until the bird is done. 1 bay leaf, 1 thyme sprig, a few black peppercorns, and a pinch of salt are all good additions. Bring to a boil, then decrease the heat to low, cover, and cook for 30 minutes. Remove the strainer and put it to use.
Baking With Wine, Dessert Recipes
When I was little, one of my favorite memories of the vineyard was the wine-filled chocolates that my father used to sell at the winery. In addition, many times a year, he would ship down a case of his sparkling wine and a case of Pinot Noir to a firm in California that made chocolates with wine in them. You might be thinking of those cheesy gift boxes that appear around the holidays, loaded with various types of alcohol packaged in plastic-tasting chocolate bottles. You’re not alone. These, on the other hand, were different.
- Even as a child, I found them to be entertaining!
- For those searching for inspiration to wow visitors at their next dinner party or just for the ideal dessert to pamper their significant other, here are some really inventive (but yet simple!) dessert recipes to get you started on your culinary journey.
- Homemade marshmallows are really simple to make, yet they are sometimes disregarded in the dessert industry.
- I can’t think of a better way to spend my birthday.
- 2.Hot Chocolate with Red Wine through Wholeheartedly Please allow me to reiterate.
- Is there anything else I can say?
Serve with the marshmallows mentioned above, which have been dipped in red wine chocolate ganache.
Use a fruity wine like our 2012 Zinfandel to create this dish.
Chocolate truffles and red wine are a frequent dessert match, and they are always a good place to start.
Although the truffles are supposed to be dusted with cocoa powder in the recipe below, I believe they’d be as great with a sprinkling of handmade red wine sea salt instead.
David’s Tableau Vivant (Vivant Tableau) 4.Pavlova with a glass of red wine Cherry Compote is a dessert made with cherries.
However, if you can whip cream and beat eggs in a mixer, then you can create this dessert.” “If you can beat eggs in a mixer, blend sugar and cherries together in a pot with wine, then whip cream on top of it all, then you can make this dessert.” While the red wine cherry compote is undoubtedly the showpiece, it may also be used as a sauce for vanilla bean ice cream or drizzled over freshly baked brownies or blondies to serve as a finishing touch.
- After all, who doesn’t enjoy cherry sauce over any dessert, whether it’s served with or without red wine?
- Cake made with German Riesling and apples from Foodal The only thing better than this cake for an autumn dessert is a pumpkin dessert recipe (although there are a few.million pumpkin dessert recipes floating around out there that are also extremely fall-inspired).
- Is there no German Riesling on hand?
- When paired with our 2015 Pinot Gris, this cake would be really delicious.
- Simple white cake covered with berries has a way of making my heart sing, and this is one of those cakes.
- Or perhaps it’s a simple dessert that’s light enough to be eaten without the need to be transported home, yet sweet and gratifying enough to make you feel like you’ve really indulged in a sweet treat.
- When fresh berries aren’t in season, I’m sure a wine-infused berry compote made from (gasp!) frozen berries would be just as tasty in the interim.
How adorable are those little creatures?
With the greatest characteristics of your favorite red wine, this light and fluffy chocolate cake is a treat.
So, tell us, what dessert dish would you make with wine as an ingredient the next time you pull out the flour and sugar?
Are you looking for something else?
Maija Teppola, the youngest child of Laurel Ridge founders David and Susan Teppola, is in charge of the company’s social media.
She is the voice of LR’s social media accounts, including Facebook, Instagram, and the company blog. When she’s not working for the winery, you can find her teaching yoga or experimenting with her kombucha concoctions in the kitchen of her home.
Five Desserts That Go with Red Wine: Cabernet Sauvignon Edition
Assume you have some excellent cabernet sauvignons in your cellar that you want to show off during a dinner party, from appetizers to dessert and everything in between. As the last meal approaches, anticipation is strong for the presentation of a dessert that pairs well with red wine. Is your strategy equal to the challenge of constructing a bridge to dry cabernet? Cabernet and chocolate tastings are frequent in wine country, but let’s be honest: Cabernet sauvignon and chocoholics shouldn’t be meeting in this manner.
However, because cabernet’s strong tannins and bitter, astringent flavor clash with dark chocolate, neither can come out on top in this battle.
We’ve devised four desserts that pair perfectly with dry red wine, four of which are sweet and one of which is savory, to establish a symbiotic interaction between dry red wine and dessert.
Chocolate Crinkle Cookies
With a few modest tweaks to any recipe, this famous Christmas cookie–typically dusted with a snow-like sprinkling of white powdered sugar–can be paired withAlexander Valley Cabernet Sauvignon to great effect. Our favorite is theCook’s Illustrated version, but if you don’t have a Cook’s Illustrated subscription, Gimme Some Oven also has a fantasticcrinkle cookie recipe that you should try. Replace all-purpose flour with black cocoa flour from King Arthur Flour, and use dried raspberries instead of powdered sugar for the crumble topping.
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Jordan culinary festivals frequently include this simple macaron recipe, which is quite easy to make. In this step-by-step video on how to create macarons, you’ll learn strategies and techniques for baking the ideal French macaron cookies in a variety of flavors, as well as a basic macaron filling recipe that can be used for any flavor of macaron. By substituting raspberry jam for the buttercream in this recipe, you can make it a dessert that pairs well with red wine, especially the 2014 Jordan Cabernet Sauvignon.
And if you want to be even more creative, try mixing in a little amount of finely chopped fresh thyme into the batter before baking.
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Adapted from the Bravetart cookbook by Stella Parks, this cake contains less sugar and is suitable for serving with red wine. Parks infuses red wine right into the cake batter in order to create a bridge between a dessert that works well with red wine and the rest of the meal. Rather of using dark chocolate, we go a step further and utilize organic, raw cocoa powder instead. Many people believe that dark chocolate is the ideal pairing for red wine because it has less sugar, but the dark chocolate flavor actually competes with the tannins in the red wine, making it a poor choice.
Using raw cocoa powder as a base for this reworked combo is essential to make it work. Make sure to pick a wine that has milder tannins and less alcohol, and finish with a dusting of dried raspberry powder to really bring it home.
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If you’re searching for a fruit-based dessert to offer, blackberry cobbler is a classic summertime treat that can now be enjoyed all year long thanks to the availability of frozen berries. In this dish, we use blackberries to represent the fruit found in Jordan Cabernet, and we minimize the amount of sugar to make the combination sing.
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In Europe, as most people are aware and have practiced, the last course does not always need to be sweet. A tasty meal’s conclusion is frequently applauded. To receive acclaim for a beautiful cheese dish that has been adorned with an exquisite sweet and salty membrillo may be quite an accomplishment. Although red wines, and cabernet sauvignon in particular, might be difficult to match with cheese, here is a link to some of our favorite cabernet sauvignon-cheese combinations. The Spanish delicacy membrillo, also known as orquince paste, is the centerpiece of this cheese dish.
It’s also fairly simple to put together.
Add some roasted hazelnuts to the presentation, which will help to balance out the tannins in the wine, and you’ve got yourself a full and exquisite dessert.
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On Hawaii, Todd Knoll acquired an early attachment to the land and the water, which he credits to his upbringing in the island state. At Jordan Winery, he caters to hundreds of heirloom vegetables, fruits, and herbs that are grown on the estate. He also prepares hors d’oeuvres and meals for guests, as well as making olive oil and tending to the estate’s honeybees and chickens. Visual artist at heart, Chef Knoll spends his spare time with his son and his wife, Nitsa Knoll, exploring the different terrain of Sonoma County with camera and pencil in hand, photographing moments in nature that will serve as inspiration for his next meal.