Tag Archives: Wine Pairing

RECIPE: Pistachio and Coconut Pain Perdu

on May 14, 2014

This is a simple traditional French dessert with a little twist. This pain perdu is a livened up French Toast – the secret lies in allowing the bread to soufflé slightly in the oven so it has a wonderful, smooth texture in the center. By crusting the bread with toasted coconut and roasted pistachios, it brings a tropical flavor to the dish that complements Dolce very nicely.

Pistachio and Coconut Pain Perdu

Serves 8; Two halves per person

Ingredients

1 cup pistachios, finely chopped

¼ cup shredded coconut, finely chopped

1 loaf of dense bread or Texas toast, unsliced

5 eggs

1 cup sugar

1 teaspoon salt

1 teaspoon vanilla extract

1 can coconut milk

2 tablespoons dark rum

1 tablespoon butter

Vanilla or caramel ice cream

METHOD

Mix the pistachios and shredded coconut and spread onto a dinner plate. Set aside. Slice bread into 1-inch thick slices. Blend together eggs, sugar, salt, vanilla, coconut milk and rum then pour into a shallow bowl. Immerse the slices of bread in the liquid and soak for two minutes, remove, and allow excess liquid to drip off. Press the bread down onto the pistachio and coconut mixture, then flip over and repeat, being careful not to knock off the coating.

In a skillet pan on medium heat, add a tablespoon of butter and coat the pan. Sear both sides of the bread until golden brown, then remove and place on a sheet pan. Bake the bread at 325ºF until the bread starts to puff up or “soufflé” –this should take about six to ten minutes. Allow to cool for several minutes, then slice diagonally and serve with vanilla or caramel ice cream. Enjoy!

Have you tried any of Chef Trevor Eliason’s recipes? Share your creations with us on Facebook or Twitter!

How We Enjoy Dolce: Custards, Puddings & Creams

on March 17, 2014

With rich flavors of honey, caramel, stone fruit and pineapple, one would think that Dolce is a dessert in itself. This could be true – it may be all you need to end a special meal. Then, the waiter tempts you with fresh bread pudding, or your eyes are drifting to the crème brûlée on the dessert menu. Can you have too much of a good thing? We say nay! Simply remember to keep your dessert less sweet than the wine.

Read on for more tips on enjoying Dolce with desserts that are more luscious than light.

Brulee

Style & Preparation
Crème brûlée, crème caramel, tiramisu, petit pots à la crème, soufflés, flan, ice cream, bread puddings, ice soufflés, crème anglaise, puddings (try butterscotch).

Cooking Techniques
Eggs combined with milk or cream creates a velvety texture… Delicious with Dolce! However, too much egg or cream in the dessert can overpower the wine and seem heavy.

Sweetness
For a delicate balance with Dolce, create lightly sweet and gently rich desserts. Very sweet desserts that are also rich will seem cloying and dense.

Tartness
Add fresh fruit, fruit coulis or sauce (such as raspberry, orange, or lemon) to a dessert that is rich. This slight acidic accent will contrast the creamy richness in the dessert and create a beautiful match with Dolce.

Cream & Richness
Avoid garnishing these desserts with additional cream. When measuring and cooking, it is better to have more cream than egg.

Tips & Notes
If the dessert is rich: Use less sugar. Use as little egg as possible, and use natural sugars.

Don’t forget to tweet your Dolce pairing experiences to @DolceWine!

How We Enjoy Dolce: Savory Pairings

on January 9, 2014

To drink Dolce on its own is a pleasure; as a complement to a delectable dish, it is an experience. With that said, we would like to share with you a series of posts providing a guide to pairing food with our late harvest wine. Transform a simple course into a gastronomical delight!

So far we have only shared dessert recipes from Chef Trevor Eliason, but the balance of rich flavors and delicate acidity in Dolce makes it a wonderful accompaniment to savory bites as well. Impress palates at your next intimate dinner or extravagant soirée with these great tips and tricks:

Most Compatible
Foie Gras, Seared, Chilled Foie Gras Terrines, Foie Gras Mousse.
Noble cheese such as: Roquefort, Stilton, Gorgonzola.
Dry-aged, salty cheeses as an accent: Vieille Mimolette, Asiago, Parmesan, Dry-aged Gouda.
Some cured meats: Prosciutto, Bresaola, Coppa, Culatello.

Style & Ideas
Crumbled Blue Cheese with Raspberry Vinaigrette and Hazelnuts.
Chilled Foie Gras Terrine with Wine Gelée. Seared Foie Gras with Mango Coulis.
Fig Wrapped in Prosciutto with Curl of Parmesan.
One Perfectly Ripened Cheese with Dried Apricots and Fresh Pistachios.

When to Serve
As a First Course: Foie Gras or Cured Meats.
As the Cheese Course: Served after the Main Course.
As Dessert: Any cheese course with Dolce can be served instead of dessert.

Notes for Savories
Keep these dramatically contrasting flavors very simple. Use very few ingredients. Avoid cluttered plates. Always taste your creation with the wine before serving them, to ensure a dynamic match!

We’d love to hear about your adventures in pairing with Dolce — send us a tweet (@DolceWine) or comment below with your pictures and ideas. Bon appétit!

RECIPE: Brown Derby Meyer Lemon Cake with Whipped Crème Fraîche

on October 3, 2013

This is a variation of a cake from the very famous Brown Derby Restaurant in Los Angeles, where many of the deals were made in Hollywood in the 20s and 30s. The original recipe uses grapefruit juice and zest. We decided to use Meyer lemons instead because we have a tree right outside the winery kitchen door, which nearly falls over, loaded with lemons, every summer.

Ingredients:
Serves 6

½ cup hazelnuts, ground
1 cup cake flour
¾ cup sugar
1 ½ teaspoon baking powder
½ teaspoon salt
¼ cup Meyer lemon juice
¼ cup olive oil
3 eggs, separated
¼ teaspoon cream of tartar

1 cup heavy cream
½ cup powdered sugar
½ cup crème fraîche

Cake Preparation
Sift together ground hazelnuts, flour, sugar, baking powder and salt into a mixing bowl. In another mixing bowl, add the lemon juice, olive oil and egg yolks. Make a hollow in the center of the dry ingredients, add the wet ingredients and beat until smooth.
In a standing mixer with the whisk attachment, add the egg whites and cream of tartar to the bowl. Beat until the egg whites are stiff, but not dry. Gradually fold the egg whites into the egg yolk/flour mixture. Do not over stir. Pour into an ungreased, eight-inch baking pan. Bake at 350˚F for 25 minutes, or until the cake springs back when lightly touched with your finger.

Crème Fraîche Preparation
To make the whipped crème fraîche, add heavy cream to the bowl of a standing mixer with the whisk attachment. Whip on medium for a minute, then add sifted powdered sugar. Whip until the cream stiffens, then add the crème fraîche and whip for another minute or until it resembles whipped cream again.
Slice and place cake onto plates. Add a dollop of whipped crème fraîche. Enjoy with a glass of Dolce.

Holiday Sweets

on December 10, 2012

Still have pumpkins on your porch? Chop one up, drizzle with olive oil and bake, covered, for 2 hours at 350˚F, or until super tender. Scrape the pumpkin flesh from the skin and purée. If you see liquid coming out of the purée, just dry it out in a 300˚F oven for 10-20 minutes on a sheet pan. We used sugar pie pumpkins from a local farm for our recipe, but by all means, keep life simple and open a can of pumpkin purée. This traditional dessert pairs magnificently with the complex sweetness of Dolce and will help you savor every sip.

Click here for a printable pdf.

Pumpkin Cheesecake

Executive Chef Trevor Eliason

Pair with 2007 Dolce, Napa Valley

Ingredients:

Crust

3 ounces graham crackers {getting measure equivalents from Trevor}

1 ounce slivered almonds {ditto}

1 tablespoon sugar

4 tablespoons butter, melted

Filling

24 ounces cream cheese, room temperature

15-ounce can puréed pumpkin (or homemade pumpkin purée)

3 whole eggs

1 egg yolk

¼ cup sour cream

1 ½ cups sugar

½ teaspoon cinnamon, ground

1/8 teaspoon nutmeg, ground

1/8 teaspoon clove, ground

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Method:

Preheat the oven to 350˚F. Place graham crackers, almonds and sugar in a food processor bowl and pulse until finely chopped. Add melted butter and combine. Press graham cracker mixture into 9-inch spring form pan. Bake for 7 minutes.

For the filling, you will need an electric mixer with the paddle attachment. Beat the cream cheese until smooth, scrape down the sides, then add the pumpkin purée and combine. Add the eggs, egg yolk, sour cream, sugar and the spices, then add the flour and the vanilla. Beat together until well mixed. Pour into the crust, spread out evenly and place in the oven for 1 hour. Remove from the oven and let cool for 20 minutes, then cover with plastic wrap and place in refrigerator for 3 hours before serving.

Slice and serve with a glass of 2007 Dolce.

Click here for a printable pdf.