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A Perfect Dessert Recipe Paired With Wine

Published

7 months ago

October 7, 2023

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One of the perks of of being a chef and a cookbook writer is getting to learn from the best in the industry. While shooting books, I get to spend extended hours with the amazing and talented in the restaurant world.

Pairing wine with savory foods I’ve been fortunate enough to spend half my life learning from the greats. Not so much with sweets until I shot The Wine Lover’s Dessert Cookbook with Jennie Schacht and Mary Chec. The First Lady Of Chocolate, Alice Medrich, sums this book up best:

This book is an instant jumpstart, a quick and confidence-inspiring way to start learning and practicing the art of serving wine with dessert…Great new work, And yes, I wish I’d thought of it myself!

The recipes and pairings are the bomb. Here are two of my favorites. Enjoy this deliciousness this weekend while peaches and nectarines are in season!

Fresh Mango-Nectarine Crumble

In this twist on the typical crumble, we’ve baked up a buttery topping to be scattered atop macerated fruit just before serving. Try adapting this with other fruits in season—peaches and blackberries, apricots and cherries, mango and crushed lychees, Fuyu persimmons and seedless tangerines.

Making the Match

The fresh fruit and buttery topping pair well with many wines, from a light muscat to a rich ice wine. Audubon Cellars Late Harvest Chardonnay (California) mirrors both the tropical and stone fruit flavors in this dessert.

Makes 6 servings

Crumble Topping

1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature, cut into 8 pieces
1/2 teaspoon pure vanilla extract

Fruit

2 ripe mangoes, peeled and cut into julienne strips
2 ripe nectarines, cut into paper-thin slices
3/4 cup Moscato d’Asti, or the wine you will serve with the dessert
1/4 to 1/2 cup sugar
1 teaspoon finely grated lime zest
2 teaspoons fresh lime juice

DIRECTIONS:

To make the crumble topping: Preheat the oven to 350 degrees F. Stir together the flour, 1/3 cup sugar, and salt in a medium bowl. Add the butter and sprinkle evenly with the vanilla. Use your fingertips to pinch and rub the butter into the flour until the mixture looks like coarse cookie crumbs. Spread the crumble onto an ungreased baking sheet, squeezing a bit to make granola-like clumps. Bake until golden brown, 15 to 20 minutes, stirring once or twice for even baking. Place the baking sheet on a rack to cool.

While the topping bakes, prepare the fruit: Combine the mango and nectarine pieces in a medium bowl. Add the wine, 1/4 cup sugar, lime zest, and lime juice, and stir gently to avoid breaking up the fruit, adding sugar to taste, if needed.

Pile the fruit into six dessert cups and drizzle each with a tablespoon or two of the juices from the bowl. Scatter the crumble topping over the fruit.

Buttermilk Panna Cotta with Fresh Peaches

Panna cotta, or “cooked cream,” is quintessentially Italian in its simplicity. The trick is to use just enough gelatin to set the cream without compromising its silky smoothness. Here, buttermilk adds a tangy contrast and peaches complement the wine. You could easily substitute berries, plums, or other fruits in season, varying the wine to match them.

Making the Match

Peaches pair well with the muscat canelli grapes used to make Asti and Moscato d’Asti. We love this with La Spinetta Moscato d’Asti (Piedmont, Italy). This also matches well with a delicate, late harvest white wine without oak and not too sweet or heavy, such as a demi-sec Vouvray. Look for a wine with fresh stone fruit flavors that pick up on the peaches, rich cream, and tart buttermilk.

Makes 4 servings

Vegetable oil for ramekins
1 1/4 teaspoons unflavored gelatin
1 cup heavy cream with no additives
1/4 cup granulated sugar
1 cup buttermilk
4 ripe yellow peaches, preferably freestone
1 tablespoon light brown sugar
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice

DIRECTIONS:

Lightly oil four 4-ounce ramekins or custard cups. Pour 1/4 cup cold water into a small bowl and sprinkle the gelatin evenly over the surface. Let soften for 5 minutes.

Gently warm the cream and sugar in a small, heavy saucepan over low heat, stirring frequently. A drop should feel warm but not hot against your upper lip. Remove the cream from the heat and stir in the softened gelatin for at least 1 minute until it is completely dissolved. Stir in the buttermilk. Divide the mixture among the prepared molds and place them on a plate to cool until they are almost room temperature, about 1 hour. Refrigerate until the panna cotta is set, about 3 hours or up to 4 days. The cream should move in a single jiggle when you shake one of the molds. To avoid condensation, wait until they are completely cold before covering tightly with plastic film.

Prepare the peaches up to 2 hours before serving. Working over a small saucepan to catch their juices, peel the peaches with a sharp knife and cut them into 1/4-inch-thick wedges. Gently stir in brown sugar, lemon zest, and lemon juice a little at a time, adjusting to taste, to bring out the flavor of the peaches. Gently warm the peaches to dissolve the sugar and slightly soften the fruit. Cool to room temperature.

Just before serving, run a thin, sharp knife around the inside of the ramekins to loosen the cream, then invert each into the center of a broad-rimmed soup bowl or serving plate. If the panna cotta does not release easily with gentle tapping, insert the knife between the panna cotta and the ramekin to coax the cream out. Place peach slices decoratively over and around the panna cotta, spooning some of their juices over the top.

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Named one of the 100 Most Creative People in the US by Entertainment Weekly , Frankie captures images for some of the best names in culinary.

Frankie has helped create: The Art of the Bar: Cocktails Based on the Classics;The Model Bakery Cookbook; Miette: Recipes from San Francisco’s Most Charming Pastry Shop; The Green Eggs and Ham Cookbook and The Star Wars Cookbook Series. Follow her on Instagram, Facebook and Twitter.

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Cannabis

Marijuana Milk? It’s A Thing And We Have The Recipe

Published

3 days ago

April 25, 2024

admin

Weekends are made for indulgences – and what could be better than marijuana milk?

Weekends are made for indulgences – donughts, sleeping in, relaxing and maybe a bit of chilling. But what about marrying a childhood treat and relaxing with a little marijuana? Or having a little canna-focus when you get ready for the day? Around 42% of adults aged 19–70 years drink some form of milk – in coffee, in cereal, in a glass or in a variety of other ways. Marijuana milk is a creamy weekend treat.

Today there are 52 types of milk including the original – cow’s milk…the others include goat, soy, oat, white, coconut, almond and more. This recipe is perfect to use in coffee, in a dessert, in a cold glass, or dunking your favorite cookie…add honey or vanilla to give it a sweeter flavor and just has it as a treat.

Canna-Milk

Makes about ¾ cup (the milk reduces slightly during cooking)

1 cup milk (your choice of type of milk)
About 3 grams marijuana (see recipe notes, below)

* This recipe can be scaled up or down using the same ratios

1. Decarboxylate the marijuana. Scatter the marijuana on a lined, rimmed baking sheet; toast at 240 degrees F for 30-40 minutes, turning a few times throughout the baking. Remove from the oven, let cool completely, and then grind it finely. You can also grind it before, but I find that it’s easier to grind after this heating process as it is drier.

2. Pour the milk into a saucepan. Add the marijuana. It will float at first, but as it warms it will become more combined. Place the saucepan over medium heat, and bring the mixture to a simmer, stirring occasionally to discourage scorching on the bottom of the pot.

3. Once the mixture comes to a simmer (with bubbles around the edges and steam coming off the mixture, but not boiling), reduce the heat to the lowest setting. Cook, uncovered, for 30-45 minutes, stirring every few minutes and making sure that the mixture isn’t getting so hot that it scorches the bottom of the pan, and that it isn’t forming a “skin” on top (if it does, just break it up and stir it around) If it seems like the milk is reducing a lot, add ¼ cup more. The mixture will thicken slightly as it cooks; it will also begin to take on a slightly greenish-yellow tint.

4. Remove from heat and let the mixture cool completely (I let it cool with the marijuana still in the mixture; extra infusing couldn’t hurt, right?). Strain through a mesh strainer or cheesecloth into your storage container. Place in the fridge, and enjoy as you see fit.

Recipe notes:

Dosage: dosing your marijuana milk can be tricky because of the differing strengths of strains and your personal tolerance. I personally found that about 3 grams per cup of milk was a good amount. For me, each “serving” was about ¼ cup. So, each serving had about 1 gram of marijuana, which for me is a little more than the average joint. If the average joint is far larger or smaller for you, you can adjust this recipe accordingly.

Dilution: The milk will reduce during the cooking process. You can either add more milk during the cooking process if it is losing a lot of volume, or you can mix a little milk in after your batch of cannamilk has cooled, so that it will bring it back to the original amount of liquid.

Storage: Store your canna-milk as you would store regular milk, in a sealed container in the fridge. Keep in mind, the expiration date on your milk is still going to be the expiration date for your canna-milk, so consume with that in mind!

Serving suggestions

How should you use your canna-milk? Here are just a few ideas:

* Mix it into some mac & cheese

* Stir it in your coffee or tea

* Add it to cake frostings or fillings

* Make your morning cereal better

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bartenders

The Best Day Drinking Guide With Recipes

Published

4 months ago

January 7, 2024

admin

Sometimes day drinking just feels right. Football games, brunch with friends, a sun day, apré skiing. Here hte best day drinking guide with recipes to enjoy the day. The biggest rule is drinking enough water, it’s important to be eating throughout the day, an empty stomach can cause problems. Aside from those two, moderate and have fun. While beer and Bloody Marys are the usual, try some of these to add zest to your day drinking adventure!

Erik Hakkinen, Head Bartender, Zig Zag, Seattle

“My favorite two low-octane drinks are Campari and grapefruit juice (2 oz Campari, 4 oz fresh grapefruit juice), and then Bonal and tonic (2 oz Bonal, 2-4oz good tonic, like Fever Tree, East India Imperial, squeeze of lime). So simple, so delicious! I like both served as long drinks.”

Ramon Garcia, Bar Director, Alchemist, San Francisco

KISS N’ TELL

1 oz Manzanilla Sherry
1 oz Dolin Blanc Vermouth
.5 oz Rosemary syrup
.25 oz Lemon juice
1 bar spoon Laphroaig 10yr Whisky
1 small pinch of salt
4 oz La Croix Peach Pear sparkling water

Shake all ingredients with ice except La Croix Peach Pear and double strain into a Collins glass filled with ice. Top off with La Croix Peach Pear Sparkling Water. Garnish with 3 pear slices and a rosemary sprig.

Rosemary syrup:

1 cup Sugar
1 cup Water
3 Rosemary sprigs

Bring water to a boil and add sugar, then simmer until sugar dissolves add the rosemary sprigs and let them steep for 30 mins. Strain the Rosemary and store in a nonreactive containers.

Morgan Weber, Co-owner, Eight Row Flint, Houston

ALL DAY LONG

3 oz Lillet Rosé
2 oz Topo Chico
½ oz Fresh Lemon
¼ oz Rich Simple
2 dashes grapefruit bitters

Build in Collins glass full of ice. Garnish with fat grapefruit peel, oil expressed into glass.

Krissy Harris, Creative Director, The Wren, NYC

RUBY ROSE SPRITZ

“This cocktail is currently on our brunch cocktail menu (also, that’s my daughters name).”

1 oz Martin Miller’s Gin
¾ Aperol
¼ Giffard Black Rose Liquor

Shake & Strain into a Highball glass. Top with Schofferhofer Grapefruit Bier.

LOOK MA! NO HANDS

“We serve this at the Wren off menu, but we call it a Dirty ‘Delo.”

Modelo Especial can
Valentina Hot Sauce (or equally good brand)
Salt
Lime

Use lime to wet the lip of the can new opening. Dip can into salt. Open can. Pour healthy dose of Valentina into and around the opening. Garnish with lime wedge.

RELATED: Great Fall Whiskeys

HIGH ROAD

“I like to pre-spice the tequila by slicing 1-2 jalapeños and adding them to the full bottle of tequila. I taste every hour or so until I get to the desired heat level. That way, it’s a consistent drink every time. This was on our brunch cocktail menu and will come back!”

1 oz El Jimador Blanco or Herradura Silver
½ oz Del Maguey Vida Mezcal
1 oz Pineapple Juice
¼ oz Agave
½ oz Lime Juice
3 slices Jalapeno

Add all ingredients to a shaker, add ice and shake. Pour into a salt rimmed rocks glass.

COCCHI CUP

2 oz Cocchi Americano Bianco
1 oz Lime
cucumber & mint

Add all ingredients to a shaker, add ice. Dump contents into a pint glass adding ice to fill glass. Top with Ginger Beer.

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Cannabis

Make Some Marijuana-Infused Turmeric Hot Cocoa

Published

4 months ago

January 3, 2024

admin

It is cold outside, which means it time to turn to a classic warm drink – cocoa. Except this modern version has marijuana and turmeric

When the temperatures drop, people turns to they’re a classic love. A survey of those over 21 or found the nation’s favorite winter drink is a cocoa classic: hot chocolate. It is the top choice of women (35%), men (30%), and adults under the age of 50 (34%). So why not give it al modern flair – make some marijuana-infused turmeric hot cocoa.

In India’s Ayurvedic medical culture, turmeric powder or juice is given to people with many gripes, particularly for pain and inflammation. Somewhere in the internet, golden milk was touted as an ‘ancient Indian secret’ and though it’s often added to milk in India, this concept seems to be an interpretation rather than an authentic classic. Interpretation being the specialty of any chef looking to stash the power of cannabis, a desire to take hot cocoa to the next level spawned this awesome take on two favorites.

What you end up with is quite delicious and is the perfect vehicle to get maximum benefit from turmeric. Combining it with hot cocoa is utterly divine, adding the devils lettuce, makes it not only literally intoxicating, it’s ingredients push through both the THC and turmeric’s curcumin faster and better than most consumables. Black pepper and cardamom, both enhance your stone and help the turmeric work its magic, and since everything is fat soluble, it will play nicely together.

Cannabis Infused Golden Hot Cocoa

Recipe by Danielle Guercio

2 T Cocoa
1 T Demerara sugar
1 tsp Turmeric
3-5 Black cardamom pods (OR dip a toothpick in essential oil and then dip in milk)
A few cracks of a black pepper grinder
A ½ inch nub of fresh ginger
¼ c Half and half (you can use any milk here dairy or not)
½ tsp Cannabis coconut oil or butter*
⅔ c Boiling water

In a mug, add cocoa and sugar put aside. If you are using a milk frother, lightly crack spices except turmeric and add to mug with cocoa. Without a milk frother, use a dry saucepan to lightly toast the cardamom and pepper before heating milk, do not boil, do not pour milk over flame.

While milk is heating, boil water separately and pour over cocoa, stirring thoroughly. Remove milk from heat and stir in infused oil and turmeric. Let stand for a few seconds, then slowly pour over cocoa.

*Cannabis Infused Coconut Oil

Put ¼ cup coconut oil in a clean mason jar with decarboxylated starting material (20 min at 225 in a sealed container for raw cannabis, 10 for hash and wax). Seal the Mason jar and placed in a warm water bath for 1 hour. Cool the Mason jar to room temperature and place in a freezer overnight. The next day, defrost and place in a water bath once more, just to heat through. Strain if using raw cannabis. If using a concentrate or hash you won’t have to strain the material.

If you want to get really weird, you can use some boozy rum cream with the milk, and it will be mildly alcoholic, but incredibly tasty. Drink up when you’re feeling under the weather in any way–inflammation doesn’t just mean injuries and sore muscles, it counts for sinuses and PMS too.

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