Monthly Archives: June 2013

RECIPE: Brioche Bread Pudding

by on June 19, 2013

This is a very simple dessert–just remember to assemble when everything is fresh and warm. This dessert goes great with all kinds of seasonal fruit: in springtime, source ripe strawberries and raspberries; in summer, look for beautiful stone fruit such as peaches or cherries; and in the fall, consider poaching apples or pears. This dish pairs well with Dolce because of the soft textures that come from the pudding and the fruit-forward nature of Dolce.

Brioche Bread Pudding with Berries and Whipped Cream

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Ingredients:

1 loaf brioche, cut into 1-inch cubes

1 quart half-and-half

½ vanilla bean

10 egg yolks

1 cup granulated sugar

Seasonal fruit

Method:

Preheat oven to 220˚F and place the brioche cubes in an 8” X 10” baking pan.

Heat the half-and-half in a heavy-bottomed, medium sauce pan. Scrape the vanilla seeds into the half-and-half and add the bean pod. Bring the mixture to a gentle simmer, but not to a boil.

In a medium bowl, add the egg yolks and sugar. Whisk until combined. Once the half-and-half has simmered, slowly temper into the egg mixture—whisking the egg mixture while adding the hot liquid a little at a time. This process helps infuse flavors without cooking the egg. Discard the vanilla bean pod. Pour hot pudding base over the brioche and cover with plastic wrap. Press the plastic wrap into the mixture to help the brioche absorb the liquid, then cover the plastic wrap with a sheet of foil.

Place an empty jelly roll pan on the center rack of the oven and place the pan of brioche bread pudding on the cookie sheet. Fill the cookie sheet with warm water, forming a water bath around the pan. Bake for 40 minutes at 220˚F. When you check the pudding, the liquid should still be loose and will provide a delicious sauce for the pudding

Serve immediately, or set aside and re-warm when ready to serve with fruit, whipped cream and a glass of Dolce.

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Location, Location, Location: The Dolce Vineyard

by on June 13, 2013

From Noble Rot to Liquid Gold – the key to Dolce’s sweetness begins in the vineyard. Our late-harvest wine comes from a delicate blend of Semillon and Sauvignon Blanc grapes grown in Coombsville and Oak Knoll. Inspired by the French Sauternes-style, the Dolce vineyard is gently tended to grow healthy and ripe fruit that will hang longer into the season, with hopes of growing Botrytis. The beneficial mold desiccates the clusters, concentrating sugars and flavors to produce our very special dessert wine.

Our Semillon grapes are grown in Coombsville, at the base of the Vaca Mountains. The crescent-shaped embrace of these mountains protects the vines from wind, allowing the morning mist to linger into midday – a necessity to any vineyard attempting to develop Noble Rot. Large canopies are also grown to cover the fruiting zone, trapping humidity and creating the right conditions for Noble Rot to prosper. To grow these unique grapes for Dolce wine, healthy vines and healthy soils will not suffice; the vineyard requires meticulous care and the cool touch of Mother Nature to take mere grapes and turn them into delightful nectar.