Wine Dinner Extra: Liqueur Tasting: Pear Tart

Wine Dinner Extra: Liqueur Tasting: Mexican Chocolate Cake

Mexican Chocolate Cake

Ingredients

Cake:

1 1/2 cups all-purpose flour

1 cup sugar

1/2 cup unsweetened cocoa

2 tsp cinnamon

1 tsp baking soda

1/4 tsp cayenne pepper

1/4 tsp salt

1 cup cold water

1/4 cup canola oil

1 TBS balsamic vinegar

1 TBS vanilla extract

Chocolate Glaze:

1 cup confectioner's sugar

1/2 cup cocoa

6 TBS water

Small fresh strawberries or raspberries

Heat oven to 350F.  Lightly coat an 8-inch round cake pan with vegetable spray.  Combine all the cake ingredients in a mixing bowl and stir until smooth.  Pour into the pan and bake 25-30 minutes, or until a toothpick inserted into the center comes out clean.  Cool in the pan on a wire rack for 10 minutes.  Remove from pan and cool completely. 

When the cake has cooked, mix together the first 3 glaze ingredients, gradually adding water as necessary for consistency.  Glaze cake, then dip each strawberry or raspberry into the glaze and set on top.

Let cake dry approximately 30 minutes. 

Served with a Guaycura Damiana.

Damiana Liqueur (paraphrased from their website):

Damiana Liqueur is a light herbal based liqueur from Mexico. It’s made with the damiana herb that grows in Baha California, Mexico. The bottle is shaped and modeled after the Incan goddess of fertility. Mexican margarita folklore says that the very first margarita ever made was with Damiana Liqueur.

Wine Dinner Extra: Liqueur Tasting: Ginger Creme Brulee

Ginger and Vanilla Bean Crème Brulee

Adapted from: Bon Appetit, February 1999

Ingredients

2 cups whipping cream

1/2 cup sugar

2 tablespoons chopped peeled fresh ginger

1 vanilla bean, split lengthwise

5 large egg yolks

12 teaspoons sugar

Directions

Make custard:
Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan.

Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors.* Strain into large measuring cup.

Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.

Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.

Make Crème Brûlée:
Top a custard with approximately 2 teaspoons sugar. Gently tilt around to evenly coat top of custard. Pour out any remaining sugar into next custard, add a little more if necessary and repeat until all custards are topped with sugar.

Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.

Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften.

Notes:

*At this point, may remove pan from heat and let the mixture continue to steep up to overnight. When ready to proceed, gently reheat, strain and then proceed.

**If you do not have a blowtorch this step may also be completed in the oven under a broiler. Watch carefully as they go from ‘done’ to burned very quickly.

Liqueur:

Domaine de Canton Ginger Liqueur

Wine Dinner Extra: Liqueur Tasting: Thai Coconut Rice Pudding with Mango

Thai Coconut Rice Pudding with Mango

Adapted from: about.com thai food

Ingredients

1 cup Thai Sweet Rice (also called 'sticky rice' OR 'glutinous rice', available at Asian food stores)

1 ¾ cup water, divided

4 Tbsp. brown sugar

1/4 tsp. salt

1 can (14 oz) coconut milk

1-2 ripe mangos, cut into bite-size pieces

1 cup coconut, toasted

Directions

Put the rice and 1 cup water in a rice cooker. Soak for at least 1 hour, up to 4.

Do not drain the rice. Add 3/4 cup (more) water, plus 1/4 can (about) coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir this into the rice. Turn on rice cooker to cook rice.

To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve.

Taste-test the sauce for sweetness, adding more sugar if desired.

To assemble, place a few 'mounds' of sticky rice in each serving bowl. Spoon sauce around the spoonfuls of rice. Top with slices of the mango. Garnish with toasted coconut.

Liqueur:

Orchid Mango Liqueur

Wine Dinner Extra: Liqueur Tasting: Carrot and Jalapeno Salad

Carrot and Jalapeno Salad

Adapted from: The Herbfarm Cookbook

Ingredients

3 quarts water

1 ½ teaspoons salt

1 ½ lbs. carrots, peeled

2-3 jalapeno peppers, seeded and finely chopped

Grated zest and juice of 1 lime

2 tablespoons extra virgin olive oil

2 teaspoons honey

1 teaspoon coarsely chopped fresh or dried fennel seeds

2 tablespoons coarsely chopped cilantro

¼ cup coarsely chopped fresh basil

Directions

Combine the water and 1 teaspoon of salt in a large saucepan and bring to a boil. Slice the carrots ¾ inch thick on the diagonal. Blanch the carrots in boiling water about 2-3 minutes.

In a mixing bowl, stir together the jalapenos thru fennel seeds plus the remaining ½ teaspoon salt. Add the herbs and blanched carrots. Toss to combine.

Cover and let salad marinate at least 1 hour up to overnight. Salad can be served straight from the refrigerator or brought to room temperature.

Notes:

May add 2 tablespoons coarsely chopped mint, as per original recipe.

Wine Dinner Extra: Liqueur Tasting: Mushroom Risotto Cakes

Mushroom Risotto Cakes

Adapted from: The Northwest Best Places Cookbook

Ingredients

5 cups chicken stock

½ cup dry white wine

2 tablespoons minced flat leaf parsley

3 tablespoons olive oil

4 tablespoons unsalted butter

1 bunch green onions, minced

2 cloves garlic, minced

½ lb. chanterelle mushrooms, cleaned and thinly sliced

1 ½ cups Arborio rice

½ cup grated Parmesan cheese

Directions

Combine the stock, wine, and parsley in a medium saucepan and bring just to a low simmer.

Heat the olive oil and 3 tablespoons of the butter in a large, heavy skillet over medium heat. Add the green onions and garlic and sauté until beginning to soften, about 3 minutes. Add the chanterelles and continue sautéing until the mushrooms have released their juices, stirring often, 4 to 5 minutes longer. Stir in the rice until it is evenly glossy. Add 1 cup of the hot stock to the rice and cook over medium heat, stirring constantly, until all of the liquid is absorbed. Continue adding stock, 1 cup at a time, about every 5 minutes, allowing the rice to absorb each addition before adding the next. When all the stock has been absorbed and the rice is tender, remove the pan from the heat and stir in the Parmesan cheese. Season to taste with salt and pepper and let cool.

When cook, form the risotto into cakes, using ½ cup for each, and making them about 3 ½ inches across and ½ inch thick. Lay the cakes on a baking sheet lined with plastic wrap, cover with a second sheet of plastic wrap, and refrigerate for 2 hours.

Just before serving, heat the remaining 1 tablespoon butter in a large skillet, preferably nonstick. When the butter is melted and begins to foam, add some of the cakes in a single layer; do not crowd the pan. Cook the cakes over medium high heat until well browned and crusty, about 3 minutes on each side. Cook remaining cakes, adding additional butter as needed.

Notes:

To form cakes, a biscuit cutter may be helpful. Spray with cooking spray, place on tray and put risotto inside to form. Gently pull biscuit cutter straight up to release formed cake.

Wine Dinner Extra: Liqueur Tasting: Panko and Macadamia Crusted Mahi Mahi with Tropical Fruit Salsa

Panko and Macadamia Crusted Mahi Mahi with Tropical Fruit Salsa

Adapted from: Bon Appetit, June 1991

Ingredients

1 ½ - 2 lbs mahimahi (1 inch thick)

2/3 cup panko*

1/2 cup chopped macadamia nuts

2 teaspoons minced fresh cilantro

1/4 teaspoon salt

8 tablespoons (1/2 stick) unsalted butter, melted

Directions

Preheat oven to 425°F.  Place baking sheet in oven to preheat with the oven.

Combine panko and next 3 ingredients in small bowl. Mix in 4 tablespoons butter. Season generously with pepper. Pour remaining 4 tablespoons butter into shallow baking dish. Coat mahimahi with butter.

Place mahimahi on preheated baking dish. Bake approximately 1/2way. Spoon panko mixture atop fish, dividing evenly. Press topping gently to adhere. Continue baking until fish is cooked through.

Portion and transfer to plates to serve. Top with Tropical Fruit Salsa.

Tropical Fruit Salsa

Ingredients

1/2 red bell pepper, cut into 1/4 inch pieces

1 mango, peeled, pitted, cut into 1/4 inch pieces

Fresh pineapple (cored) (about 1 1/2 cups), cut into 1/4 inch pieces

2 green onions, thinly sliced

1/2 to 1 cup cilantro (to taste)

2 Tbs fresh lime juice

Finely grated peel of one lime

1 Tbs olive oil

1 Tbs rice vinegar

1 chopped garlic clove

1/4 tsp cayenne pepper or ~1/2 tsp red pepper flakes (to taste)

Directions

Toss together several hours or one day prior to serving (refrigerate)

Notes:

Additional fruits may be added to the salsa, like kiwi.

Wine Dinner Extra: Liqueur Tasting

Appetizers:
       Smoked Salmon, Capers, Herb Cream Cheese and Crackers
       Kestrel Vitners Pure Platinum 5th Edition

Main Course:
       Panko and Macadamia Crusted Mahi-Mahi with Tropical Fruit Salsa
       Mushroom Risotto Cakes
       Carrot and Jalapeno Salad
      Conegliano Valdobbiadene Prosecco Superiore DOCG Brut
       Valdo Processco Brut
       Montelliana Prosecco Extra Dry

Palate Cleanser:
      G.E. Massenez Frambroise Sauvage (Wild Raspberry Brandy) with Tonic

Desserts:
      Thai Coconut Rice Pudding with Mango
       Orchid Mango Liqueur

       Ginger Creme Brulee
       Domaine de Canton Ginger Liqueur

       Mexican Chocolate Cake
       Damiana Liqueur

       Pear Tart with Toscano soaked in Syrah
       Tefft Cellars 2001 Starboard Huckleberry-Grape Wine