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More than 80 vineyards dot the shores of lakes Seneca,
Cayuga and Keuka in New York’s beautiful Finger Lakes Region. Several of the
wineries cater to chocophiles who appreciate fine wines—and fine chocolate.
They don’t mind sharing their wonderful recipes, so wine and chocolate
lovers can enjoy the pairings at home.
First, there’s simple and sublime: Two vintners
recommend a simple piece of dark chocolate to enhance the tasting
experience. Bob Madill at Sheldrake Point Vineyard and Café on Cayuga Lake
says, “We frequently serve our Raspberry Splash with a piece of low sugar
and high cocao (70%) dark chocolate. The dark chocolate sets the stage with
its smooth, creamy richness that then becomes infused with the sweet and
very fresh flavors of the Raspberry Splash, magnifying the yummy factor of
the combination. Simple and simply addictive.” Ruthie Crawford at Lucas
Vineyards, also on Cayuga Lake, recommends dark chocolate to accompany
Cabernet Franc.
Then there’s simply sublime. Three other wineries share
recipes for creations they serve with wines at tastings
“These two recipes are great with wine,” says John
Mcgregor of McGregor Vineyard Winery on Keuka Lake. He recommends a Pinot
Noir (“our 2001 Reserve specifically”) and even a Vignoles for the first
dessert. Betty of the “Oh My God Raspberry Chocolate Bars” was an employee
and the recipe she created has turned into a favorite of visitors at the
winery’s Raspberries, Chocolate and Red Wine Event, says McGregor.
Betty's "Oh My God"
Raspberry
Chocolate Bars
1C flour
1/4C powdered
sugar
1/2C butter
Mix well and press into ungreased 9-inch square.
Bake at 375 degrees for 1-18 minutes, or until
brown.
While warm, spread with 1/2 cup raspberry jam. Cool.
Filling:
4 oz. cream cheese
2 T Framboise (raspberry liqueur)
6 oz. vanilla flavored chips, melted
Topping:
3/4 C semisweet chocolate chips
2 T butter
Melt, then spread over filling. Chill at least 10
minutes. Cut into bars and chill another hour. Store in refrigerator. Makes
3 dozen. Note: don't chill too long after putting on chocolate glaze; it
makes cutting difficult.
McGregor recommends Pinot
Noir or Cabernet Franc with:
Chocolate Raspberry
Surprise
Brownies:
1 C unsalted butter, room temp
1 1/4 C sugar
1/2 C firmly packed golden brown sugar
4 large eggs
1/2 C unsweetened cocoa powder
1 T wild raspberry liqueur
1 t vanilla extract
1/4 t salt
1 1/4 C unbleached all-purpose flour
1 pint fresh raspberries
Glaze:
4oz. semisweet chocolate, chopped
2 T wild raspberry liqueur 2 tsp. hot water
powdered sugar
For brownies:
Preheat oven to 375°F. Grease 9x13 inch pan. Beat 1 cup butter,
sugar
and brown sugar in large bowl until fluffy. Add eggs 1 at a time, beating
well after each addition. Stir in cocoa, liqueur, vanilla and salt. Gently
mix in flour. Pour batter into prepared pan. Sprinkle raspberries evenly
over batter. Bake until tester inserted in center of brownies comes out
clean, about 30-40 min. Cool completely in pan or rack.
Chef Joseph Sutton of Verasions Restaurant and the Inn
at Glenora Wine Cellars on Seneca Lake, has created a rich, fruit-enlivened
crème brulee.
Raspberry Chocolate Crème Brulee
Ingredients:
2C
heavy cream
5
egg yolks
½C
sugar
1T
vanilla extract
½C
cocoa powder
32 fresh raspberries
Four 7 ounce ramekins
Baking dish (square or
rectangular cake pan)
Preheat oven to 275 degrees.
Mix egg yolks, sugar,
vanilla, cream and cocoa powder in a bowl until creamy. You will have lumps
of cocoa powder in the mixture, don’t worry; this is desirable. Put 8 fresh
raspberries into each ramekin..
Fill each ramekin about
three-fourths full with the egg mixture and place in baking pan. Fill pan
with hot water, about half way up the sides of the ramekins. Gently put the
baking pan in the preheated 275 degree oven and bake for 1 hour. When the
crème brulee is done, take the ramekins out of the pan and refrigerate
overnight. You will notice the cocoa powder did not melt all the way
leaving little chocolate crisps in your now ready to eat crème brulee.
Enjoy this recipe anytime
with a glass of Glenora Raspberry Rosé or Port.
Chef William Cornelius of
Petioles Restaurant at Logan Ridge Winery on also on Seneca shares
two chocolate recipes and suggests accompanying wines:
Tidings Torte
1 Sara Lee Pound Cake (thawed)
12 oz.
semi sweet chocolate chips
1 T
coffee
1 t
vanilla extract
8 oz. sour cream
Slice pound cake horizontally
into as many layers as you can (6 at least), stacking layers so you can
re-assemble the cake as it was when you started.
Melt the chocolate chips with
the coffee in a double boiler or the microwave. If melting in the microwave
take the chips out before they are completely melted and stir them to finish
melting. This will prevent burning.
Add vanilla and sour cream
and stir until well blended.
With wax paper under the
bottom layer begin spreading the chocolate mixture over each layer and
restack the layers as they were originally. After putting on the last layer,
cover the outside of the cake with the chocolate mixture.
Chill for several hours
before serving. Slice very thin and serve with Glenora Port.
Chocolate & Coffee Pudding With a Raspberry-White Chocolate Cream
Serves 18 (full portions)
Pudding
Pudding
topping
9 oz. /
2 ¼ C. flour 1 qt.
strong raspberry coffee
2 T.
baking powder 10 oz. brown sugar
Pinch
of salt 8 oz.
sugar
6 oz. /
¾ C. butter 6 T
cocoa powder
3 oz.
chocolate chips
12 oz.
/ 1 ½ C. sugar
9 0z. milk
1 t vanilla
Whipped
Cream
2 pkg.
white chocolate instant pudding
1 qt.
heavy cream
1 C raspberry puree
Preheat oven to 350°. Use 2
– 9”x13” baking pans coated with a no stick cooking spray.
Sift the flour, baking
powder, and salt into a mixing bowl. Set aside. Melt the butter,
chocolate, and sugar double-boiler style, stirring occasionally. Remove
bowl from the heat and add to the flour mixture and stir well. Stir in the
milk and vanilla. Mix well (a wooden spoon works best). Then, divide
mixture into the two sprayed baking pans.
For the pudding topping:
Prepare a 12 C. pot of coffee (typically 48oz.), pour java into a medium
sauce pan and reduce to 32oz. / 1 qt. Allow to cool.
Mix together the brown sugar,
sugar, and cocoa powder in a bowl, then sprinkle this mixture over the
pudding mixture evenly between the two pans. Pour the reduced coffee evenly
over the surface of each pudding pan, but be gentile so as not to disturb
the even surface.
Bake 40 minutes, or until the
pudding has risen and set up. The coffee mixture will have formed a rich
and creamy sauce underneath.
As your pudding bakes,
prepare the whipped cream. Follow the package directions of the White
Chocolate Instant Pudding, but use both packages blended with a quart of
heavy whipping cream and a cup of raspberry puree.
The pudding can be served
warm from the oven with raspberry whipped cream.
For a great wine pairing, try
it with Logan Ridge Rose of Cabernet Franc.
For more information:
Finger Lakes Region
www.fingerlakeswinecountry.com
Sheldrake Point Vineyard and Café
www.sheldrakepoint.com
Lucas Vineyards
www.lucasvineyards.com
McGregor Winery
www.mcgregorwinery.com
Logan Ridge Winery
www.loganridge.com
Glenora Winery,
www.glenora.com
By Patricia D. Sherman, editor of the
ChocolateAtlas.com |
