Finger Lakes Region Tour for Chocophiles
Wineries in the Finger Lakes Region share their favorite chocolate and wine parings
By Patricia D. Sherman
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
1/4C powdered sugar
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.
4 oz. cream cheese
2 T Framboise (raspberry liqueur)
6 oz. vanilla flavored chips, melted
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
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
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
2C heavy cream
5 egg yolks
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:
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
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
Patricia D. Sherman is editor of the ChocolateAtlas.com
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