If you are looking to stay in this Valentine’s Day, we have a few recipes that will be great additions to your menu. Customers’ interest in dessert wines and sparkling wines always peak around this time of year. So we have included some great recipes using our Vidal Blanc Sparkling Wine, Maximum Port and Vidal Blanc Ice Wine. One of these recipes is surprisingly savory using our Maximum Port. We hope you enjoy. All of these recipes are staff-tested. Thank you Kandy and Kathy!
Peach & Sparkling Wine Sorbet
This light and fresh sorbet can be served as a palate cleanser in between courses or as a dessert after a rich, savory meal. Please note that this recipe requires an ice cream/sorbet maker. Makes 1 quart.
1 1/2 pounds peaches (Can substitute frozen, unsweetened peaches for fresh)
1/2 cup sugar + 1 Tbs
3 tsp lemon zest
3/4 cup Creekbend Vidal Blanc Sparkling Wine (substitute Muscat Canelli for a little extra sweetness)
2 Tbs fresh lemon juice
Put peaches in a large saucepan and cover them with boiling water. Cook 2 minutes, drain and rinse under cold water. Peel peaches; halve them and remove pits. Slice and transfer to food processor. Coarsely puree and pour into a bowl.
Bring sugar and 1/2 cup water to boil over medium-high heat. Add 2 tsp lemon zest and simmer 3 minutes. Remove from heat and cool 10 minutes. Strain syrup into peach puree and blend well. Add Vidal Blanc Sparkling Wine, lemon juice and remaining teaspoon of lemon zest. Stir well and refrigerate until well chilled. Transfer to ice cream/sorbet maker and freeze.
Ice Wine Berries with Vanilla Bean Whipped Cream
This is an easy topping for your favorite chocolate cake or pound cake. You can also serve it on its own for a light and delectable dessert. Don’t forget to pair it with a glass of Vidal Blanc Ice Wine. It is deliciously divine! Makes about 2 cups.
2/3 cup strawberries, rinsed, drained well, tops removed and quartered
2/3 cup each raspberries and blackberries, rinsed and drained well
2 Tbs Creekbend Vidal Blanc Ice Wine
Gently toss berries with ice wine and let macerate for 30 minutes before serving.
Vanilla Bean Whipped Cream – Makes about 2 cups.
1 cup heavy whipping cream
2 Tbs vanilla infused sugar. You have to plan ahead to make this, but it is worth it and very easy. Follow this link to learn how to make your own.
Vigorously whisk cream and sugar together in a large bowl until soft peaks form. Serve immediately with your favorite flourless chocolate cake and ice wine berries.
1 oz dried Porcini mushrooms
8 cups chicken stock
4 Tbs butter
2 shallots, minced
4 oz fresh Shiitake mushrooms, 1/4″ slice
12 oz white mushrooms, 1/4″ slice
1/4 cup flour
1/4 cup Oliver Winery Maximum Port
1/2 tsp dried tarragon
salt & pepper
Combine dried Porcini and broth in saucepan and bring to a boil. Reduce heat and simmer, partially covered, for 40 minutes. Pour broth through a cheesecloth-lined strainer, reserving broth. Rinse mushrooms well and coarsely chop.
Add butter to saucepan over medium heat. Add shallots and cook, stirring until softened, approximately 1 minute. Add shiitake and white mushrooms and increase heat to medium-high. Cook, stirring frequently, until mushrooms have released their liquid, approximately 5-7 minutes.
Reduce heat to medium-low and sprinkle flour over mushrooms. Cook and stir well, scraping bottom of pan, for 1 minute. Gradually add broth and Maximum Port. Add the chopped porcini and tarragon and bring to a boil. Reduce heat to simmer, partially covered for 20 minutes. Season with salt & pepper to taste.
Serve soup garnished with creme fraiche or sour cream and a sprinkling of chives. So warm and filling on a cold day.
10 oz unsweetened baking chocolate
3/4 cup butter
5 egg yolks (save the whites)
3/4 cup sugar
3/4 cup Maximum Port Wine
1/2 cup flour
5 egg whites
1/2 tsp cream of tartar
3 Tbs sugar
1 cup walnuts (optional, but yummy)
1 cup semisweet chocolate chips
1/2 cup butter
1/2 Tbs corn syrup
1/2 cup Oliver Maximum Port
1/2 tsp vanilla
In a double broiler, melt unsweetened chocolate and 3/4 cup butter, stirring occasionally, until smooth. Set aside to cool to room temperature. Preheat oven to 350 degrees. Grease 10-inch bundt or tube pan.
In large bowl, beat yolks and 3/4 cup sugar on high until light and fluffy, approximately 5 minutes. Gradually stir in the 3/4 cup of Maximum Port and flour. Fold into the cooled chocolate mixture.
In a clean bowl, whip egg whites & cream of tartar until frothy. Gradually whisk 3 T sugar and continue to whip until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Quickly fold in walnuts, if using. Pour into prepared pan.
Bake for 35-45 minutes, until tester just comes out clean. Cool in pan for 10 minutes. Invert onto serving plate and cool completely.
To make glaze: In a double broiler, combine chocolate chips, butter and corn syrup. Stir frequently until chocolate is melted. Stir in remaining port wine and vanilla. Mix until smooth. Set aside to cool for about 30 minutes. Pour glaze over cooled cake and serve.
We hope you will enjoy these recipes. Please make them and let us know how they turned out in the comments section. We LOVE comments, almost as much as we love wine!