Rosé Cake With Buttercream

Ingredients

Rosé Cake
6 Tbsp Unsalted butter, room temperature
2/3 C Canola oil
1 1/2 C Sugar
1 Tbsp Vanilla extract
2 2/3 C + 2 Tbsp all-purpose flour
1 Tbsp Baking powder
1/2 Tsp Salt
1/2 C Rosé Wine
1/2 C Milk
6 Lg Egg whites, room temperature
Pink food colouring
Fresh Raspberries for garnish, if desired

Filling
3/4 C Seedless Raspberry Jam

Rosé Frosting
6 C Powder Sugar
1/3 C Butter, softened
1/3 C Rosé Wine

Directions:

Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.

In a large bowl, beat butter on medium-low speed with hand mixer until creamy. Add sugar, oil, and wine. Beat until all ingredients are well-combined and creamy. Scrape down the sides and bottom of the bowl and then stir in your vanilla extract. In separate bowl, whisk together your flour, baking powder, and salt. Measure out your milk. With mixer on medium speed, gradually alternate between adding the flour mixture and the milk, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next. Occasionally scrape down sides and bottom of bowl.

In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form. Using a spatula, gently fold your egg whites into your batter. Be sure to scrape the sides and bottom of the bowl so that ingredients are well-combined, and DO NOT to over-mix.

Evenly divide cake batter into prepared pans.

Bake for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking. Cakes will be a light golden brown when done baking.

Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack. Once cooled completely, spread the seedless raspberry jam onto of the one cake and top with second cake. Allow to sit in fridge for 15 min to let the jam and cake combine. Remove from fridge and cover with Rosé Buttercream frosting. Garnish with fresh raspberries.

Originally published in The Wine Cellar September 2018.

Red Wine Chocolate Poke Cake

Ingredients

Chocolate Cake
2 Cups All purpose flour
1 1/2 Cups Sugar
3/4 Cup Unsweetened Cocoa powder
2 Tsp Baking Soda
1/2 Tsp Salt
2 Extra Large Eggs
1 Cup Buttermilk
1/2 Cup Vegetable Oil
3/4 Cup Red Wine, like a Cabernet Sauvignon
1 Tsp Vanilla
1/2 Cup Hot Water

Ganache
1 Cup Whipping Cream
2 Tbsp Butter
2 1/2 Cups Semi Sweet Chocolate Chips
3 Tbsp Red Wine

Whipped Cream Topping
2 Cups Whipping Cream
3/4 Cup Powdered Sugar
1/8 Cup Unsweetened Cocoa
3 Tbsp Red wine
1/2 Tsp Vanilla
2 Tsp Espresso Powder


Directions:
Grease a 9" x 13" cake pan and preheat oven to 350F

In a large bowl, combine all dry ingredients and set aside. In a separate bowl combine eggs, oil, milk and vanilla till well blended. Add wet ingredients to dry ingredients and mix well. Add 3/4 cup of the red wine to batter. Slowly pour the hot water and mix well, while trying not to splash. Pour batter into cake pan and bake for approximately 35 to 40 minutes, or till a toothpick come out clean. Remove cake from oven and poke holes all over. I used the handle of a wooden spoon. Set cake aside.

In a medium bowl, add 2 1/2 cups semi sweet chocolate chips. In a medium sauce pan, over medium heat, bring 1 cup whipping cream and butter to a boil. Remove from heat and pour over the chocolate chips and mix until smooth, add red wine. Pour ganache over cake immediately, spreading over holes. DO NOT let the ganache sit and cool before pouring over cake, as it will become too thick and not soak into the holes as well. Place cake in fridge to cool and soak.

Once cake has cooled, start the red wine whipping cream. Place a medium metal bowl and beaters in freezer for 10 minutes. Measure out ingredients, and add whipping cream, powdered sugar, cocoa, and espresso powder to chilled bowl. Whip till thickened, while still whipping, add vanilla and red wine. Continue to whip until stiff peaks form. Spread whipping cream over the top of cake and garnish with chocolate shavings if desired. Refrigerate until ready to serve.

Originally published in The Wine Cellar April 2018.

White Wine Cookies

Ingredients

1/2 cup white wine
1/2 cup sugar
1/3 cup oil (I used canola oil)
1/4 Tsp salt
1/2 Tsp baking powder
2 1/4 cups flour
1/4 cup sugar for coating
1/2 Tsp ground cinnamon


Directions:
Preheat oven to 350°.

In a medium mixing bowl add wine, oil, sugar, salt and baking powder and
mix well, gradually add flour, a little at a time, until it all comes
together. Transfer to a slightly floured flat surface and knead lightly
approximately 10 times. Dough will be soft, so don’t work it too much. Cut
off a little dough at a time, roll into a small chubby rope (about 5" long)
and bring ends together to form a circle. In a small bowl mix 1/4 cup sugar
and 1/2 tsp cinnamon. Dip cookie in sugar and and place on parchment paper
lined cookie sheets, bake for approximately 25-30 minutes, or golden in
colour. Enjoy!

Originally published in The Wine Cellar March 2018.

Mini Pumpkin Cheesecakes with White Wine Caramel Sauce

Ingredients

2/3 C Crushed Gingersnaps
2 Tbsp Melted Butter
1 pkg Cream Cheese
1 Can Pumpkin Puree
1/4 C Sugar
1/4 C Brown Sugar
1/2 Tsp Pumpkin Pie Spice
1/4 Tsp Cinnamon
1/4 Tsp Nutmeg
1 Tsp Vanilla
2 Eggs

Directions

Line muffin tin with heavy duty muffin liners( i use the foil lined liners). In a medium bowl, combine gingersnap crumbs and melted butter. Sprinkle into the bottom of each liner, and press down with back of spoon. Bake for 5 minutes. In a large bowl mix cream cheese, pumpkin puree, sugars, spices and vanilla. Add eggs a mix till fluffy. Pour into cups 2/3 full. Bake at 325F for 25-30 minutes. Cool in pan on wire racks, then remove and refrigerate. Drizzle Caramel sauce before serving.

White Wine Caramel Sauce

Ingredients

1 c sugar
1 c Sweet White Wine (like German Riesling)
2 Tbsp salted butter

Directions

Place 1 cup of sugar a large saucepan (larger than you would ever think you would need). Heat the sugar over medium heat. DO NOT STIR the sugar, until the edges start to melt. After that point, you can stir the sugar occasionally to aid the melting process. (This will take about 15 minutes, be patient.)

While the sugar is melting heat the wine in a small saucepan. Simmer over low heat until it has reduced by half. Remove from the heat.

Once your sugar has completely melted, reduce the heat to medium low and continue to cook it to a deep golden/amber color. (This will take about 10 minutes.)

Once the sugar has reached that beautiful dark caramel color, remove it from the heat. Gently pour the wine reduction into the caramelized sugar, drizzling it down the side of the pan. Your sugar will bubble, sputter and steam (all of the water and alcohol in the wine is instantly coming to a boil because the sugar is so hot).

Your sugar will turn into a solid mass. Heat your sugar and wine mixture over medium heat, stirring occasionally, until the sugar has melted again and the mixture begins to thicken, 15-20 minutes. Remove the pan from the heat and mix in butter, stirring until the mixture is smooth. Store any unused caramel sauce in the refrigerator for up to 2 months. The caramel sauce will harden in the fridge, soften it by heating for a few seconds at a time in the microwave.

Originally published in The Wine Cellar October 2017.

Red Wine Crème Brulee

INGREDIENTS

6 Egg Yolks, room temperature
1 Tsp Pure Vanilla Extract
3 Tbsp Red Wine
2 Cups Heavy Cream
½ Cups Sugar
4 to 6 Cups Boiling Water
Topping
Raw Sugar

DIRECTIONS
Preheat oven to 315F. Place 6 ramekin dishes in a oven safe dish the is at least 3 inches deep; set aside.

In a medium bowl, whisk together egg yolks, vanilla and wine until combined; set aside.

In a medium sauce pan over medium heat, combine cream and sugar. Cook until mixture begins to boil and all the sugar is dissolved. Remove from heat. Slowly add approximately ¼ cup of the hot mixture into the egg mixture, whisk until well mixed. Continue to do this with all the hot mixture until it is all incorporated in the egg mixture.

Pour custard into ramekins. Fill oven safe dish with boiling water till water is half way up the sides of the ramekin.

Bake for 50 to 60 minutes, or until set. Place ramekins on wire rack to cool to room temperature; about 1 hour. Cover and refrigerate for 2 hours.

Preheat broiler. Unwrap the custards, sprinkle raw sugar on top of each custard. About 1 tsp for each. Place ramekins on a baking sheet, and place under the broiler for 2-3 minutes, until sugar is melted and brown.

Refrigerate for at least 3 hours and serve cold.

Originally published in The Wine Cellar April 2017.

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.

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.

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!

White Wine Autumn Custards

INGREDIENT LIST

Caramel Sauce
1c Brown Sugar
1/2 c Half and Half
4 Tbsp Butter
1 Tbsp Vanilla
Pinch of Salt

Graham  Crust
1/2 c Graham Crumbs
1/4 c Granulated Sugar
1 Tbsp & 1 tsp Butter, melted
1/4 tsp Cinnamon
1/8 tsp Nutmeg

Custard
2 c  Milk (Homogenized)
2 Tbsp  Corn Starch
6 Tbsp  Granulated sugar
2 Yolks
2 Tbsp  Butter
1 tsp Vanilla
Pinch of Salt

Poached Apples
2 Large Granny Smith Apples
1 Tbsp  Lemon Juice
2 c White Wine (Off-Dry)
1 c Water
3/4 c Granulated sugar
1/4 tsp  Cinnamon
1/8 tsp Fresh Grated Ginger

1/4 c Pecans, chopped for Garnish


DIRECTIONS

For caramel sauce, combine sugar, cream, salt and butter into sauce pan over medium heat. Stir slowly but constantly until mixture blends and starts to thicken, about 5-7 minutes. Remove from heat to add vanilla, return to heat to allow it to thicken a little more. About 1-2 minutes. Pour into a glass container and refrigerate till ready for use.

For graham crust, preheat oven to 350F. Take a baking sheet and place 4, 3 ½ inch diameter ramekin dish on it. In a small mixing bowl combine graham crumbs, sugar, cinnamon and nutmeg. Take 1 Tbsp and 1 tsp butter and melt. Pour melted butter over crumb mixture and blend well. Put 4 Tbsp of graham mixture into each ramekin. Using the back of your tablespoon, press crumbs along the bottom and up to half way up the dish, thinning it as you move up. Bake 10-15 minutes or until lightly browned. Allow to cool as you make custard.

For the custard, separate egg yolks and put into a medium bowl and whisk in 1/2 c milk. Set aside. Then in a sauce pan, combine sugar, cornstarch and salt. Slowly whisk in milk a little at a time to avoid lumps. Over medium heat, stirring constantly, bring to simmer and remove from heat. Leave burner on. Spoon 1/2 c of hot mixture at a time into set aside egg milk mixture. Mix well with each addition till no more is left in pot. Return custard into sauce pan and return to heat, stirring slowly to thicken. About 4-6 minutes. Pour custard into each graham crust ramekins and press a small piece of saran onto each custard surface so skin doesn’t form. Refrigerate till ready for about an hour or till ready to serve.

For the poached apples, in a shallow dish pour lemon juice in. Peel, core and slice each apple and toss slices in lemon juice to stop browning. Remove apple slices and  place them in a medium bowl. Pour 1 c white wine over apple slices and let sit for approx. 15 minutes to really absorb the flavour of the wine. Remove apples and pour wine into sauce pan with remaining wine, water, sugar ginger and cinnamon. Heat over medium heat until sugar dissolves. Simmer for 5 minutes, then add apples, cover and simmer 4 minutes or until tender. Remove from heat and let cool.

Take chopped pecans and toss in a warm frying pan. Over medium high heat, toss them until they become toasted. Watch carefully.

Once ready for serving, take saran off custard and top with poached apples, drizzle with caramel sauce and sprinkle with toasted pecans.

Originally published in The Wine Cellar October 2015.

Wine Gummies - NOT FOR KIDS!

INGREDIENT LIST

1 c Red Wine - split in half
4 Tbsp Unflavoured Gelatin
2-3 Tbsp Honey or Maple Syrup
Silicone Molds

Note: I used a fruity Wine - Raspberry Peach Sangria, but a nice Merlot works well also, just add an extra Tbsp of honey

DIRECTIONS

Over low heat, slowly warm 1/2 c of wine in small saucepan. Do not heat any higher otherwise alcohol will start to cook off.

Once the wine is warm, gradually whisk* in gelatin and keep mixing till dissolved. Add maple syrup or honey (I used honey).

Remove from heat and add in remaining wine.

Slowly pour into silicone mold** and refrigerate for 2-3 hours. Makes about 15 gummies depending on the mold used.

Once set, slowly remove from mold and enjoy. Wine night will never be the same :)

* If any foam forms while whisking, you can used a spoon, and spoon it off.
** If you have any gelatin that doesn’t dissolve properly, you can strain before pouring into molds.

Originally published in The Wine Cellar June 2015

White Wine Lemon Poppy Seed Loaf

INGREDIENT LIST

1 1/2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp poppy seeds
3 eggs
1 c sugar
2 tbsp butter
1 tsp vanilla
1/3 c lemon juice
1/2c White wine ( use a wine that has citrus notes)
1/4c coconut oil
Zest of one lemon

Lemon Glaze
1 c powdered sugar plus 1 tbsp
2 tbsp Milk
1 tsp Lemon Juice

DIRECTIONS

Poppy Seed Loaf
Preheat oven to 350 degrees.

Combine flour, baking soda, baking powder, poppy seeds and salt in a large bowl.

Using a mixer in a separate bowl, combine butter and sugar. Add eggs and mix until fluffy.

Then add vanilla, lemon juice, zest and white wine.

Combine the wet ingredients into the dry, then add oil. Mix until smooth.

Pour batter into a greased and floured loaf pan and bake for 40-45 min until toothpick comes out clean.

Lemon Glaze
Combine powdered sugar, milk and lemon juice in bowl and beat on low with a mixer.

When loaf is cool, pour glaze and allow to set before slicing. Enjoy!

Originally published in The Wine Cellar May 2015

Red Wine Brownies

INGREDIENT LIST

Brownies
3.5 oz semi sweet chocolate, chopped
1/2 c butter
1/2 c red wine or port
1/2 c brown sugar
1/4 c sugar
2 eggs
1/2 c flour + 2 tbsp
1/4 c cocoa
1/4 tsp salt
1/2 tsp Vanilla

Glaze
2.5 oz semi sweet chocolate
1 Tbsp butter
3 1/2 Tbsp red wine or port


DIRECTIONS

Brownies
Grease and flour 8X8 pan and preheat oven to 350F.

Melt butter and chocolate either in double boiler or in the microwave in 40 sec intervals, until smooth. Set aside.

In a medium bowl, combine flour, cocoa and salt. Set aside.

In a large bowl, whisk together eggs, sugars, and vanilla. Once well combined, add wine. Now add the flour mixture, and whisk till batter is smooth and has thickened slightly.

Pour into prepared pan and bake for 30 min. Depending on oven, you might need more time. If needing more time after 30 minute marker, watch brownies. A undercooked brownie is better than a overcooked brownie. These brownies are very moist and fudgy.

Glaze
In a microwave safe bowl or glass measuring cup (I like the glass measuring cup, it’s easier to pour), melt chocolate in microwave for 40 second intervals until smooth.

Next, stir in butter. Then add wine until well combined (if it looks like the chocolate is slightly pulling away from wine, it is ok as it will come together once cooled).

Now pour over warm, not hot, brownies. Make sure you tilt pan side to side to ensure entire brownie is coated.

Allow to cool and slice into approximately 1.5 inch squares. Store in an airtight container for up to a week, if they last that long ;)

Originally published in The Wine Cellar April 2015.