Amorosa Sabayon   

Chocolate Sauce   

Lemon Meringue   

Pairs with Cellardoor 2008 Estate Dessert Red

Lemon Curd

2 Cups of Sugar

Zest of 6 Lemons

8 Eggs

1 ½ Cups of Lemon Juice

1 Lb Unsalted Butter

To Prepare:

 Whisk all ingredients together in the bowl of a double boiler

Cook over double boiler to mixture reaches 180°f

Strain curd through fine mesh or cheese cloth to remove any lumps

Allow mixture to chill to 140 °f

In blender puree mixture with a pound of butter

Frozen Lemon Mousse

1 Cup of Prepared Lemon Curd

½ Cup of Whipped Cream

Fold together and freeze

Rosemary Shortbreads

I Lb All Purpose Flour

6 oz of Powdered Sugar

Pinch of Salt

1 Vanilla Pod, scrap out seeds and discard pod

13 oz of Unsalted Butter, cut into small cubes and chilled

½ tsp Fresh Rosemary, chopped

To Prepare:

Sift together flour, sugar and salt

Using a pastry cutter or fork cutter butter into dry ingredients to form stiff dough

Add vanilla seeds and rosemary to dough

Wrap dough in plastic warp and chill for 2 hours

Preheat oven to 325f

Roll dough to 1/8^th of inch thick on a dry surface and cut into desired shapes

Prick short breads with a fork and transfer to a baking sheet

Bake at 325°f for 6-9 minutes until shortbread is firm and slightly golden

Meringue

1 Cup of Sugar

6 Tbsp of Water

6 oz of Egg Whites – 6-7 eggs

To Prepare:

Combine sugar and water in a sauce pan over low flame and cook to 260°

Whip egg whites on high speed of mixer until soft peaks form

Slowly drizzle in the hot sugar while whipping on high speed until firm and fluffy

Transfer meringue to pastry until needed

Mascarpone Rice Pudding with Sugar Toasted Almonds   

Paired with 2008 Serendipity

 Yields: 4-6 servings

4    oz       Long-Grain Rice

2    cups    Milk

1               Vanilla Bean

pinch         Cinnamon

2    cups    Half and Half

3/4 cup      Sugar

1    cup     Mascarpone

1/4 cup     Slivered Almonds 

 Place rice in a heavy saucepan, stir in the milk, vanilla bean (scraped), and cinnamon, bring to a simmer, and cook, stirring, until most of the milk has absorbed, 30-40 minutes. Stir in all but a tablespoon of cream and continue cooking until the rice is very tender, another 30-40 minutes.

    Remove from heat, stir in all but a teaspoon of the sugar, cover, and allow to cool until lukewarm, about 30 minutes. Remove vanilla bean and stir in mascarpone.

Mix almonds with reserved cream, then toss with reserved sugar. Place on a foil-lined pan in 350* oven and toast them until they are lightly browned. Break apart and sprinkle over rice pudding.

Strawberry Crostata   

Mocha Tart, Chocolate Truffle (Raw Vegan)   

Pairs with Syrah

Crust

2 C almonds, soaked and dehydrated

¼ C cacao Powder

3 Tbsp maple syrup

1 Tbsp coconut oil

1 tsp vanilla

½ tsp salt

Filling

1 ½ C cashews

½ C + 2 Tbsp cold coffee

½ C + 2 Tbsp agave

½ C coconut oil

½ tsp vanilla extract

¼ tsp salt

1 C + 2 Tbsp cocoa powder

Crust- Place prepared almonds in a food processor and pulse into a coarse flour. Add remaining ingredients and lightly pulse until well mixed. Press into 9-inch tart pan with removable bottom. Chill until ready for use.

Blend all ingredients in Vita- Mix until very smooth. Fill crust and chill in freezer until firm. Can be kept in refrigerator or freezer for a longer shelf life.

Yields 1 9 Inch Tart

Chocolate Truffles

3/4 C raw cacao powder

1 ½ C cashews, soaked 2-4 hours

¾ C raw agave

1 tsp vanilla extract

1 tsp cinnamon

½ tsp salt

1 tsp vanilla extract

3/4 C cacao or coconut butter liquefied

Blend all ingredients except for the cacao butter in vita-mix until smooth. Slowly add the cacao butter and continue to blend until completely incorporated. Pour into bowl and place in the refrigerator for 15- 30 minutes until mixture becomes firm enough to scoop and mold. Using a small ice cream scoop make 2 tbsp size balls. Roll in cacao nibs or cacao powder to coat.

Makes about 2 dozen truffles

Vanilla Citrus Macaroons (Raw Vegan)   

Pairs with Serendipity

1 ¾ C dried coconut

1 C almond flour

1 C cashew flour

¾ C maple syrup

1/3 C coconut oil

¼ C orange juice

1 Tbsp orange zest

1 ½ Tsp vanilla extract

Pinch Sea Salt

Mix together dry ingredients. Add wet ingredients to dry mixture and mix thoroughly. Place small scoops of batter onto Te-flex sheets and lightly press down. Dehydrate 1 day or up to 24 hours.

Transfer to dehydrator screens and dehydrate 1 more day.

Yield 22-24 cookies.

Creme Brulee   

1 cup             Milk

1 cup             Heavy Cream

1                   Vanilla Bean

6                   Egg Yolks

5 oz               Sugar

Method :

Boil together milk, cream, vanilla. Remove from heat, cover and let steep for 10 mins.

Whisk together yolks and sugar. Temper with liquid.

Sweetheart Poached Pear   

POACHED PEAR

IN SWEETHEART

1 cup water

1 cup Sweetheart wine (for less grape-like flavor use Amorosa or N'Ice ice wine coming soon!)

½ cup sugar

2” strip of lemon zest

2 tsp lime juice 

6 pears

In a saucepan just large enough to hold the 6 pears, place all ingredients aside from pears.  Bring to boil, reduce heat and simmer until sugar is dissolved.

Peel the pears, leaving stems.  Trim the bottoms to make a stable base.

Add the pears to the saucepan.  Cover and simmer over medium heat until tender – about 15 minutes.  Turn once or twice. 

Remove from heat and let cool in liquid.  Pears will keep in the refrigerator for several days.

Serve pears upright with a scoop of vanilla ice cream.  Garnish with a small bunch of Concord grapes and a sprig of mint.