Red Wine Truffles

INGREDIENTS

16 ounces semi-sweet chocolate, coarsely chopped
1 cup heavy whipping cream
1/3 cup red wine (Pinot Noir or Cabernet Sauvignon), at room temperature
1 tablespoon unsalted butter, at room temperature & halved
3/4 cup natural unsweetened or Dutch-process cocoa powder

DIRECTIONS

Place the semi-sweet chocolate in a large heatproof bowl. Microwave in four 15-second increments, stirring after each, for a total of 60 seconds.

Stir until almost completely melted (I had to micro mine for a couple more rounds before the chocolate was melty). Set aside.

Pour heavy cream in a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from heat and pour over the chocolate. Gently begin stirring with a wooden spoon in one direction.

Do not forcefully stir. Once the chocolate and cream are completely smooth, gently stir in the wine and butter until combined.

Cover with plastic wrap pressed on top of the mixture. Let the ganache mixture sit at room temperature for 30 minutes, then transfer to the refrigerator for 3 to 4 hours, or until it reaches a soft, scoopable consistency (I ended up putting mine in the freezer for a bit to speed things along).

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Pour the cocoa powder into a bowl.

Remove the ganache from the refrigerator. Measure 1 teaspoon, roll between your hands into a ball, roll in the cocoa powder, and place on the baking sheet.

Repeat with the rest of the ganache. For pretty presentation, I roll some truffles more heavily in the cocoa than others.

Serve immediately or cover tightly and chill in the refrigerator until ready to serve.

Originally published in The Wine Cellar December 2017.

Red Wine Hot Chocolate

INGREDIENTS

1 1/2 cup milk (I used Homo)
1 cup red wine (Cabernet Sauvignon)
1/3 cup dark chocolate chunks

DIRECTIONS

In a saucepan over medium heat, combine milk and chocolate chips. Whisking constantly until chocolate is melted into milk and you have a thick and creamy chocolate milk.

Pour in red wine and heat until everything is hot.

Pour into 2 mugs or 6-8 smaller glasses and top with whipped cream.

Originally published in The Wine Cellar December 2016.

Red Wine Turtle Cheesecake

INGREDIENTS

Crust:
2 Cups Vanilla Wafer Crumbs
6 Tbsp Butter, melted

Filling:
1 14oz bag Caramels
1/4 Cup Whipping Cream
1/2 Cup Red Wine
1 Cup Chopped Pecans, toasted
2 8oz pkgs. Cream Cheese, room temperature
1/2 Cup Sugar
1 Tsp Vanilla
2 Eggs
1/2 Cup Semi-Sweet Chocolate Chips, melted

DIRECTIONS

Combine crumbs and melted butter in a bowl, then press into bottom and sides of a 9 inch spring form pan. Bake at 350F for 10 minutes.

In a medium sauce pan, heat caramels and whipping over low heat until smooth and well blended, and gradually add wine. Stir slowly, but constantly, until caramel thickens slightly. Pour over the crust. Top caramel with toasted pecans.

Combine in a large bowl, cream cheese, sugar and vanilla with a mixer on medium speed until well blended. Add eggs on at a time, mixing well after each addition.

Blend in melted chocolate, into cream cheese mixture. Pour cream cheese mixture over pecans and caramel.

Bake at 350F for 40 minutes. Remove from oven, and loosen sides of cake from pan; cool cake before removing rim of pan. Chill. Garnish with whipping cream and more toasted pecans if desired.

Originally published in The Wine Cellar November 2016.

Red Wine Cranberry Sauce

INGREDIENTS

2/3 cup Sugar
3/4 cup Dry red wine
1/2 Cinnamon stick (1 1/2 inches)
1 Package Fresh cranberries (about 12 oz.)
1/2 Tbsp Tangerine, clementine or orange zest, or more to taste

DIRECTIONS

In a saucepan over medium heat, combine the sugar, red wine and cinnamon stick; bring to a slow boil. Reduce the heat and simmer for about 4 minutes, stirring occasionally, until the sugar is dissolved and the wine is reduced slightly. Add the cranberries and zest. Simmer for 10 minutes, or until the cranberries are soft and the sauce has thickened. Serve at room temperature or chilled. Amazing with turkey!

Originally published in The Wine Cellar, October 2016.

Pork Chops in a White Wine Mustard Sauce

INGREDIENTS

3 Tbsp Canola oil
4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
Salt and  pepper
2 shallots, finely chopped
3/4 Cup dry white wine
2 Tbsp Heavy cream
1 Tbsp Dijon mustard
1 Tbsp chopped fresh tarragon
1 Small head frisée (Endive), torn into pieces (about 4 cups)
1 lemon, cut into wedges

DIRECTIONS
Heat oven to 400° F.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Season the pork with ½ teaspoon each salt and pepper. Brown, 2 to 3 minutes per side.

Transfer the pork to a baking sheet and roast until cooked through, 5 to 7 minutes.

Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes.

Add the wine to the skillet and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.

Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining tablespoon of oil and serve with the lemon wedges.

Stuffed Chicken Balsamic Red Wine Reduction

INGREDIENTS

Stuffed Chicken
6 Boneless, skinless Chicken breasts, fillet removed
1 Garlic Cloves, finely minced
3/4 Cup Feta Cheese, crumbled fairly small
1/8 Cup Grated Asiago Cheese
12-14 Grape Tomatoes cut into 1/4's
6-8 Large Basil Leaves, coarsely chopped.
Pinch Salt and Pepper

Balsamic Red Wine Reduction
1 Cup Balsamic Vinegar
1 Cup Red Wine

DIRECTIONS

Stuffed Chicken
Preheat oven to 375F

Cut a large pocket into each chicken breast, careful not to cut all the way through, set a side. In a medium bowl, combine Feta, Asiago, minced garlic, sliced Grape Tomatoes, Basil and salt and pepper. Mix until evenly combined. Spoon about 2 Tbsp into each chicken breast, and place in a 11"X15" glass dish (if you do not have that size, just use 2 smaller dishes). Bake for 25 minutes and serve with Balsamic Red Wine Reduction spooned over the top.

Balsamic Red Wine Reduction
While Chicken is baking, combine in a medium sauce pan, balsamic vinegar and red wine. Bring to a boil, stirring regularly. Remove from heat once there is half the liquid left. Spoon over cooked chicken and serve.

Originally published in The Wine Cellar, August 2016.

Peach & White Wine Sorbet

INGREDIENTS

1 1/2 lbs Peaches (about 6 medium), pits removed and roughly chopped.
1/2 cups Water
1/2 cup +1 TBSP Sugar (If peaches are tart add an extra 1/4 cup of sugar.)
1 whole Lemon (zest and juice)
1 cup White Wine (I used a Müller-Thurgau.)

DIRECTIONS

In a medium sauce pan, combine peaches, water, sugar and zest of the lemon.

Cook over medium low heat until peaches have softened and sugar is dissolved, about 10 minutes. Remove from heat and let cool for a few minutes.

Once cool, add peach mixture to a blender or food processor. Add the juice from the lemon and the cup of white wine. Blend until completely pureed.

Transfer pureed mixture into either a glass container with lid or a tupperware container, and chill in fridge for 4-5 hours.

Transfer container to freezer stirring approximately every 30 minutes for about 3-4 hours. You can also use a ice cream maker if you have one. Follow the manufacturing instructions.

Spoon into dishes and and serve with a fresh a slice of peach as garnish. Enjoy!

Originally published in The Wine Cellar July 2016.

White Wine Artichoke Dip

INGREDIENTS

2 whole garlic heads
4 medium artichokes (about 3 1/2 pounds)
1/2 cup dry white wine
1 cup vegetable broth
1 tablespoon butter
1/4 teaspoon kosher salt
Chopped fresh parsley (garnish)

DIRECTIONS

Preheat oven to 400°.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until a leaf near the center of each artichoke pulls out easily. Remove artichokes from pan.

Combine half of garlic pulp and wine in a small saucepan; bring to a boil. Cook 2 minutes. Add broth; cook until reduced to 1/2 cup (about 8 minutes). Remove from heat; stir in butter and salt. Pour mixture into a blender; add remaining half of garlic pulp. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Sprinkle dip with parsley, if desired. Serve dip with warm artichokes.

Originally published in The Wine Cellar June 2016.

Lemonade by Niagara Mist

Niagara Mist has come out with fun, fast summer drink recipes and we thought we would share them here, for your convenience. Try refreshing Niagara Mist Lemonade! Recipe is below or you can click on the image above if you would rather view a video of this recipe.

Ingredients:

• 1/3 cup granulated sugar
• 1/2 cup boiling water
• 1 cup fresh lemon juice (about 4 large lemons)
• 3 cups Niagara Mist wine
• Fresh or frozen whole fruit, such as strawberries, cherries, raspberries, or blueberries
• Ice

Steps:

• Make simple syrup by whisking sugar in boiling water until dissolved; cool to room temperature.
• Stir in lemon juice. TIP: lemon syrup can be made ahead & stored in the refrigerator for up to 5 days.
• To serve, combine 1 part lemon syrup to 2 parts Niagara Mist wine. TIP:To make a pitcher, combine the whole batch of lemon syrup with one 750mL bottle of Niagara Mist wine.
• Fill glasses with fruit & ice. TIP: Using frozen fruit will help keep your lemonade nice & cool on a summer day without diluting the flavour.
• Pour lemonade over fruit & ice and garnish with fresh lemon.

Additional Tips:

A cherry or berry flavoured wine is delicious in this summery drink. We used Niagara Mist Black Cherry Pinot Noir, but also try this recipe with these other delicious Niagara Mist flavours: Raspberry Merlot, BluePom White Merlot, Strawberry White Zinfandel, or Wildberry White Zinfandel.

Makes about 6 servings, or 1 pitcher.
Cheers!

Vanilla Mist Iced Tea by Niagara Mist

 

Niagara Mist has come out with fun, fast summer drink recipes and we thought we would share them here, for your convenience. Try this twist on a classic, Vanilla Mist Iced Tea! Recipe is below or you can click on the image above if you would rather view a video of this recipe.

Ingredients:

• 3 bags vanilla flavoured rooibos or black tea
• 2 cups boiling water
• 1 cup fruit nectar (such as peach, pear, or mango)
• 2 cups chilled Niagara Mist wine
• Ice
• Fresh mint leaves

Steps:

• Steep tea bags in boiling water for 15 minutes.
• Squeeze & remove bags. Cool to room temperature. TIP: steeped tea can be reserved for 24 hours in the fridge.
• Stir fruit nectar into cooled tea.
• Divide tea mixture between four ice-filled glasses.
• Top up with Niagara Mist wine & stir to combine. TIP: For a single glass or a pitcher, the ratio is 2 parts each tea and wine, to 1 part nectar.

Additional Tips:

We used Niagara Mist Strawberry White Zinfandel, but other great Niagara Mist wines to use include Orchard Crisp Riesling, Peach Chardonnay, White Pear Pinot Grigio, or Strawberry Mango Moscato.

Makes 4 servings.
Cheers!

Fruity Winesicles by Niagara Mist

Niagara Mist has come out with fun, fast summer drink recipes and we thought we would share them here, for your convenience. Try Fruity Winesicles! Recipe is below or you can click on the image above if you would rather view a video of this recipe.

Ingredients:

• 1/3 cup granulated sugar
• 1/3 cup boiling water
• 1 cup your favourite Niagara Mist wine
• 3 cups Niagara Mist wine
• Thinly sliced fresh fruit pieces such as sliced peaches, kiwi, nectarines, mango, raspberries, blueberries, blackberries, or strawberries

Steps:

• Make simple syrup by whisking sugar in boiling water until dissolved.
• Cool to room temperature. TIP: Syrup can be made ahead and stored in the refrigerator for up to 1 week.
• Combine wine & simple syrup. Stir well to blend.
• Place a few pieces of fruit in each popsicle mold. TIP: Use complementary or contrasting fruits for a pretty effect.
• Top up popsicle molds with wine mixture. Insert sticks.
• Freeze for at least 8 hours, or until solid.

Additional Tips:

For a two-toned effect, purée 3/4 cup fresh or frozen fruit and blend with half the wine mixture. Fill molds halfway with wine-fruit puree; insert sticks and freeze for 3 hours. Add pieces of fruit and remaining wine mixture to fill molds. Freeze for remaining 5 hours.

Try with your favourite Niagara Mist wines and an endless combination of fruits!

Makes about 6 to winesicles, depending on size of molds.
Enjoy!

Misty Freeze by Niagara Mist

Niagara Mist has come out with fun, fast summer drink recipes and we thought we would share them here, for your convenience. Starting with our favourite - Misty Freeze! Recipe is below or you can click on the image above if you would rather view a video of this recipe.

Ingredients:

• 2 cups frozen fruit, such as strawberries, peaches, mango, mixed berries, or cherries
• 2 cups your favourite flavour of Niagara Mist wine
• 1/4 cup honey or maple syrup

Steps:

• Combine fruit, wine, and syrup in a blender.
• Blend until smooth. TIP: If using berries with seeds, strain before proceeding, if desired.
• Pour into 2 ice cube trays.
• Freeze at least 4 hours, or until firm. TIP: 'Wine cubes' can be transferred to a zip top bag and stored in the freezer for up to 1 week.
• Transfer 'wine cubes' to blender and blend until slushy. TIP: Add a splash of Niagara Mist wine to adjust consistency to taste.
• Pour into stemmed glasses to serve. Serve with straw or spoon if desired.

Additional Tips:

For a granita-style slushy, pour the mixture into an 8-inch square, baking dish. Freeze for at least 6 hours. Use a fork to scrape into a slushy texture. Spoon into glasses. Serve with a spoon or top with additional wine for a drinkable dessert.

For a two-tone slushy, combine half each of the wine and syrup with two contrasting fruits (such as blueberry and peaches or mango and strawberry). Freeze each combo in an ice cube tray. Blend cubes in batches and alternately pour into glasses.

Try an endless variety of fruit & Niagara Mist wine combinations!

Makes 4 servings.
Cheers!

Drunken Cheese Bread

INGREDIENTS

1/2 baguette, sliced in 2 inch slices
1/2 small yellow onion
450 grams cooked ham, thinly sliced
3/4 cup White Wine
1 1/2 cup Gruyere cheese, grated
1 clove garlic, finely minced
Pinch Black Pepper

DIRECTIONS

Heat oven to 400F. Grease a 9 inch baking dish with butter and place bread in buttered pan. Scatter ham, onion, and garlic over bread. Pour the wine (I used Pinot Grigio, but feel free to use any dry white wine) over the bread and top with pepper and Gruyere cheese.

Bake for approximately 20 minutes until cheese has melted and the edges brown. Serve hot. Just put out plates and let people dish themselves. Easy!

Originally published in The Wine Cellar, May 2016.

Coq au Vin

INGREDIENT LIST

4 pounds chicken legs, split
Pinch Kosher salt
Freshly ground pepper
1/4 cup canola oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 medium shallots, chopped
1 1/2 cups dry Riesling
1 1/2 cups chicken stock
4 thyme sprigs
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound mixed mushrooms, sliced
1/2 cup crème fraîche
2 teaspoons fresh lemon juice
Finely chopped tarragon, for garnish

DIRECTIONS

Preheat the oven to 300°. Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate. Cook the remaining chicken, then pour off the fat and wipe out the casserole.

Heat the remaining 2 tablespoons of canola oil in the casserole. Add the onion, carrot, celery and shallots and cook over moderate heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the wine and simmer for 1 minute, scraping up the browned bits from the pot. Add the chicken stock and thyme and bring to a boil.

Nestle the chicken in the casserole; cover and braise in the oven for 1 hour, until tender.

Meanwhile, in a very large skillet, melt the butter in the olive oil. Add the mushrooms and cook over high heat, without stirring, until well browned, 5 minutes. Season the mushrooms with salt and pepper and cook, stirring, until tender, 3 to 5 minutes; transfer to a plate.

Transfer the chicken to a plate. Strain the braising liquid through a fine sieve into a heatproof bowl, pressing on the solids; skim off the fat. Return the braising liquid to the casserole and boil until reduced to 1 1/2 cups, 3 to 5 minutes. Whisk in the crème fraîche and lemon juice and season with salt and pepper. Add the mushrooms and chicken to the sauce and simmer for 3 minutes.

Garnish with tarragon and serve. Enjoy!

Originally published in The Wine Cellar April 2016.

Dark Chocolate Stout Cake with Irish Cream Cream Cheese Icing

INGREDIENT LIST

Dark Chocolate Stout Cake
1 cup Stout beer
1 cup + 1 tbsp   butter
2/3 cup cocoa powder
1 3/4 cups caster/superfine sugar
2/3 cups sour cream
2 eggs
1 tbsp vanilla extract
2 cups plain flour
2½ tsp baking soda

Irish Cream Cream Cheese Icing
4-5 cups sifted icing sugar
1/2 cup butter at room temperature
8oz cream cheese at room temperature
4-6 tbsps  Irish Cream (to taste)

DIRECTIONS

Dark Chocolate Stout Cake
Preheat oven 350°F and butter and line a 9" springform pan.
Melt the butter into the Stout in a saucepan over low heat.
Whisk in the cocoa and sugar and take the saucepan off the heat.
Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.
Whisk in the flour and baking soda until combined.
Pour the cake batter into the pan and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.
Leave to cool completely in the pan as it is quite a damp cake and could collapse.

Irish Cream Cream Cheese Icing
Cream the butter and icing sugar together until well mixed.
Add the cream cheese in cubes slowly until incorporated.
Add in Irish Cream  and continue mixing for 5 minutes until the icing is light and fluffy.
Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of a Stout. If you want, you can cut the cake in half and put icing in the center. There will be enough. Enjoy.

Originally published in The Wine Cellar March 2016.

Cheesecake With Red Wine Chocolate Ganache and Strawberries

INGREDIENT LIST

Cheesecake
2 pkg (each 8 oz/250 g) cream cheese
3/4 cup (175 mL) granulated sugar
3 eggs
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) vanilla
Pinch salt
3 cups (750 mL) sour cream

Crust
1 cup (250 mL) graham cracker crumbs
1/4 cup (175 mL) granulated sugar
2 tbsp (25 mL) butter, melted

Red Wine Ganache
2 oz dark chocolate, chopped into a few pieces
1/2 C unsalted butter
2 oz red wine (I used a Shiraz)

DIRECTIONS

Cheesecake & Crust:

• In bowl, stir together crumbs, sugar and butter until well moistened; press onto bottom of lightly greased 8 or 8-1/2-inch (2 or 2.25 L) spring form pan. Centre pan on large square of foil; press up to side of pan. Bake in centre of 325°F (160°C) oven for 8 to 10 minutes or until set. Let cool.
• Meanwhile, in large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or until smooth and light, scraping down bowl twice. Using low speed, beat in eggs, 1 at a time, beating well after each addition and scraping down bowl often. Blend in lemon juice, vanilla and salt, then sour cream. Pour over crust.
• Set spring form pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up side of spring form pan. Bake in centre of 325°F (160°C) oven for 1-1/4 hours or until shine disappears and edge is set yet centre still jiggles slightly. Turn off oven. Quickly run knife around edge of cake. Let cool in oven for 1 hour. Remove from water and transfer to rack; remove foil and let cool completely.

Ganache:
Place the chocolate and the butter in a microwave-safe bowl.
Microwave for 10 seconds and then remove and stir.
Repeat step 2 until the chocolate is all melted.
Slowly pour in the wine and mix thoroughly.
Place in the refrigerator until it hardens enough to easily pour but not too runny, about 5 minutes.

Garnish with fresh strawberries and serve with a nice Red Wine like our KenRidge Australian Shiraz.

Originally published in The Wine Cellar February 2016.

Pork and Apple Stew

INGREDIENT LIST

1 ½ lb. pork roast, trimmed and cubed

2 Tbsp Olive Oil

¾ c flour

1 tsp garlic powder

1 lg. onion diced

1 ½ c chicken stock

2 garlic cloves, minced

1 ½ c white wine like a Gewürztraminer

1 tsp dry mustard

1 Tbsp dry rosemary, crushed up

3 bay leaves

½ small cabbage, shredded

3 lg. Potatoes, peeled and cubed

2 granny smith apples, peeled, cored and diced

Salt and pepper to taste

DIRECTIONS

Place flour and garlic powder in bowl. Coat cubed pork in flour and add to stock pot with oil on med high heat.  Toss in onions. Cook pork till browned on the outside. Pour in stock and add minced garlic, dry mustard, rosemary and bay leaves. Reduce heat to medium low and toss in potatoes and wine. After about 10-15 minutes, add cabbage. Once veggies are very close to being done, put apples in pot and cook for 10 min. Remove from heat and serve with a fresh hot loaf of crusty bread.

Originally published in The Wine Cellar January 2016.