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.

Dark Chocolate Pavlovas with Red Wine Soaked Strawberries and Red Wine Syrup

Ingredients

Pavlovas:
6 Large egg whites
2 Cups castor sugar
3 Tbsp unsweetened dark cocoa powder, sifted
2 Tbsp red wine
2 ounces semi-sweet chocolate, finely chopped

Wine Soaked Strawberries:
1 Pint fresh strawberries halved or quartered
1/2 Cup red wine
1 Tbsp sugar

Red Wine Drizzle:
1 Cup red wine
Whip Cream for garnish - optional

Instructions:

For Pavlovas:
Preheat oven to 350°.

Line a baking sheet with parchment paper. Decide if you want individual pavlovas or one large one. For one large, draw a 9 inch circle on the paper with a pencil. If individual, draw a circle or a little heart shapefor the size of the pavlovas you want. Flip the parchment paper over so the pencil marks are on the bottom.

In a large mixing bowl, beat egg whites until soft peaks form with electric mixer. Then beat in the sugar a spoonful at a time until stiff peaks form. The meringue should start to look shiny. Now sprinkle the sifted cocoa powder, wine and chopped chocolate over the egg whites. Gently fold in the ingredients until thoroughly mixed.Using a spoon gently drop dollops of meringue into each of the circles on the parchment paper. (I could not pipe them because the chopped chocolate would clog the piping bag). Gently even out with a small spatula. Put the meringues in the oven and immediately turn the oven down to 300°.

Bake for about 30 minutes to one hour and 15 minutes depending on the size. The pavlovas should be crispy and dry on top. Press your finger gently past the crust and you should feel a squishy spring like texture. Turn off the oven but leave the pavlovas in there. Open the door slightly and cool completely.

For Strawberries:
Combine all ingredients and refrigerate for at least an hour.

For Wine Drizzle:
Place wine in a small saucepan and bring up to a boil. Turn down to a simmer and let the wine cook down until it is the consistency of syrup. Do not cook until it is hard.

To Serve:
Place pavlovas on a plate, gently place a small dollop of whipped cream on top and carefully spoon strawberries with a little bit of the juice on each pavlova. With a spoon drizzle the wine syrup over the top of each pavlova.

Originally published in The Wine Cellar February 2018.

Creamy Mushroom Soup with Red Wine

Ingredients

2 Tbsp butter
1 medium sweet onion finely chopped
3 cloves garlic minced
1 Lbs crimini mushrooms, diced
1 Tbsp fresh thyme chopped
1/2 Tsp ground cayenne pepper
1 Tsp garlic powder
1 Tsp pepper
5 Tbsp flour
4 Cups beef stock
1 Cup heavy cream
1/2 Cup good red wine
2 to 3 splashes worcestershire sauce
2 to 3 splashes liquid smoke

Directions

In a large pot over medium heat, add the butter and the onions, and saute for 6-8 minutes. Once the onions have softened, add the garlic, mushrooms, fresh thyme, ground cayenne pepper, garlic powder and pepper, and cook for an additional 10 minutes, until mushrooms are cooked and tender.

Sprinkle the flour on top the mushroom mixture, mixing to combine. Add the red wine to the pot, and let simmer 1-2 minutes. Add worcestershire sauce and liquid smoke. Add the beef stock, followed by the cream.

Season to taste with salt and pepper.

Let simmer until ready to serve, at least 15 minutes.

Originally published in The Wine Cellar January 2018.

Chicken Butternut Squash Roll Ups

Ingredients

6 cups Chopped butternut squash (I used frozen)
1 Tbsp Extra virgin olive oil
1/2 Onion, minced
3 Garlic cloves, minced
1 Tbsp Fresh sage, minced
1/2 cup Ricotta Cheese
1/2 cup Grated parmesan cheese, plus additional 1/4 cup
1/2 to 3/4 cup Dry White Wine (I used a Vermentino)
Salt and pepper to taste
3 cups Shredded chicken (I used chicken thighs)
3/4 cup Frozen chopped spinach, thawed and all excess water squeezed out (measure after squeezing out water)
10 Lasagna noodles

Directions

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Add butternut squash, cook for about 10 minutes or if using frozen, use packaged cook time, until softened. Remove with a strainer (leaving water in the pot) and transfer to a food processor.

In a small skillet, heat the olive oil over medium heat. Add the onion, garlic and sage and cook for about 2-3 minutes until fragrant and softened. Transfer to the food processor
with the butternut squash. Add the ricotta, 1/2 cup of the parmesan cheese, salt and pepper to the food processor. Process until the mixture is smooth, scraping down the sides as needed. Set aside.

Return the pot of water to a boil. Once boiling, add the lasagna noodles and cook according to package directions. While lasagna noodles cook, combine the chicken and spinach in a bowl and set aside.

Drain the noodles carefully (so you don't break them). Lay each noodle flat, spread 3-4 tablespoons of the butternut squash puree along the noodles.

Spread the chicken and spinach mixture on top and roll the noodle up. Repeat with remaining noodles. Add the 1/2 to 3/4 cup White Wine to the food processor with the remaining butternut squash puree and process until smooth to thin it out.

Spoon about 1/2 cup of the mixture onto the bottom of a 9"X13" baking dish. Place the rolled noodles in the baking dish, seam side down.

Pour the remaining butternut squash puree on top of the noodles in the dish. Top with remaining 1/4 cup parmesan cheese, cover with foil and bake for 30 minutes.

Remove foil, turn oven to Hi-broil and bake for another 3-4 minutes until top starts to turn golden and bubbly.

Remove from the oven, garnish with additional fresh sage and parmesan cheese, if desired.

Originally published in The Wine Cellar December 2017.

Pork Loin Stuffed Acorn Squash

Ingredients

2 acorn squash
1 (14.5 oz) can no sugar added sliced peaches, drained
2 Tsp grated fresh ginger
1 Tbsp soy sauce
2 garlic clove, minced
1/2 Tsp sriracha (Thai hot sauce)
1 lb pork tenderloin, trimmed
1/2 cup white wine
Salt & pepper, to taste
2 Tbsp olive oil

Directions

Preheat oven to 350F. Cut off and discard the top third of each squash. Cut a thin slice from the bottom, pointed end to create a flat surface.

Scoop out and discard the seeds and pulp. Stand the squash cavity side up on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and season with salt and black pepper.

Bake until tender, 20 to 25 minutes. Set aside on the baking sheet. Meanwhile combine the peaches, ginger, soy sauce, garlic and Sriracha in a blender or food processor
and blend until smooth. Set aside. Sprinkle the pork tenderloin lightly with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and sear on each side until golden brown (4-5 minutes per side).

Place the tenderloin on the prepared baking sheet. Using a pastry brush, brush two tablespoons of the reserved peach sauce over the surface of the pork. Place in the oven for 18-20 minutes.

Remove from oven and cut into bite sized pieces. Place the remainder of the peach sauce in a small saucepan and add the white wine. Bring to a boil over medium-high heat and then reduce to a simmer. Simmer for about 10 minutes.

Pour peach sauce over the pork tenderloin pieces and toss to coat. Fill each squash with the pork pieces and return squash to oven and bake for another 15 min. Remove from oven and serve.

Originally published in The Wine Cellar November 2017.

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.

Slow Cooker Red Wine Pulled Pork

Ingredients

1 Large Onion, thinly sliced
4 Garlic Cloves, finely grated
½ C Chicken Stock
½ C Dry Red Wine (I used a Malbec)
1 Tbsp Brown Sugar
1 ½ Tbsp Chili Powder
2 Tsp Salt
1 Tsp Cumin
¼ Tsp Cinnamon
½ Tsp Smoked Paprika
2 -3 splashes Worcestershire Sauce
1 Cup BBQ sauce (I used a spicy bold one)
4 lbs Pork Loin

Directions

Place thinly sliced onion in the bottom of the slow cooker. In a large mixing bowl, place brown sugar, chili powder, salt, cumin, smoked paprika, and cinnamon together and mix well. Add wine, chicken stock, worcestershire sauce, bbq sauce and garlic in to the spices. Set pork loin on top of onion slices and pour the spice mixture over top of loin. Set slow cooker to low and cook for 8 hours. Once done cooking, remove the loin from the sauce and shred using 2 forks, set aside. Pour off liquid from the slow cooker, set aside. Return the meat back into the slow cooker and slowly add the liquid back in to the slow cooker till desired consistency. Serve on buns.

Originally published in The Wine Cellar September 2017.

Rocket Salad with Grilled Salmon and White Wine Dressing

INGREDIENTS

1 pack Arugula
1 Head Endive, chopped
8 Strawberries sliced
1 Avocado, sliced
½ Cup Goat cheese, crumbled
2 Filets of salmon, grilled
¼ Red Onion, thinly sliced
Candied Pecan Halves (Recipe Below)
1 C Sugar
½ Tsp Cinnamon
1 Tsp Salt
1 Egg white beaten
1 Tbsp Water
1 Lbs Pecan halves
2 Tbsp Dry white wine
2 Tbsp lemon juice
½ Tsp honey
½ Tsp mustard
½ Tsp salt
¼ Tsp Ground Pepper
4 Tbsp Extra-virgin olive oil

DIRECTIONS

White Wine Dressing
Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.

Candied Pecans
Preheat oven to 250F.

Mix sugar, cinnamon, and salt together in a bowl. Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture.

Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.

Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

Grilled Salmon
Preheat the grill to high.

Brush the salmon on both sides with 1 teaspoon oil and lightly season the flesh side with black pepper.

Put skin-side up on a lightly oiled baking tray. Grill the salmon for 8 minutes, or until just cooked through. Carefully peel off and discard the skin from each fillet and place on top of the salads.

Salad
In a large bowl combine arugula, endive, onion. Split greens and onions onto 2 to 4 plates, top with sliced strawberries, sliced avocado, crumbled goat cheese and a few pecans. Place ½ of a salmon filet on top of the greens and drizzle dressing on top.

Originally published in The Wine Cellar, August 2017.

Red Wine Poached Eggs Benedict

INGREDIENTS

Hollandaise Sauce
4 Egg Yolks
1 Tbsp Lemon Juice
½ Unsalted Butter, melted
Pinch of Cayenne
Pinch of Salt
Poached Eggs
4 Eggs
2 bottles Red Wine (something light like a Pinot Noir)
4 slices Back Bacon
2 English Muffin

DIRECTIONS

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.   Place the bowl over a saucepan containing barely simmering water (the water should not touch the bottom of the bowl). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Brown bacon in a medium skillet and keep warm.

Now for the eggs. In a medium saucepan heat wine to a high heat without boiling. Crack each egg into a small bowl. Once wine is hot enough, stir wine with a spoon, in a circle to create a whirlpool (this will give the egg the nice shape). Once you have a good swirl going, drop an egg from the bowl in to the swirl. Cook for  3 to 3 ½  minutes.

While eggs are cooking toast English Muffin. Place toasted English Muffin on plate, top each with slice of bacon. Place poached egg on bacon and top with hollandaise sauce. Serve.

Originally published in The Wine Cellar, July 2017.