Desserts

Zinfandel Chocolate Truffles

Posted in Desserts on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Makes 25 truffles

I love chocolate truffles. The outside crunch of the shell combined with the cramy and rich texture of the filling is the perfect way to finish a great Thanksgiving Dinner, or any dinner! The added depth of flavor you get from the Zinfandel wine makes these truffles exceptional.

  • 1/8 pound Butter
  • ½ cup Zinfandel, reduced to 2 Tablespoons
  • 1 pound Chocolate, Bittersweet (the best quality you are willing to purchase)
  • 3 Tablespoons Sugar
  • 1 cup Heavy Cream
  • 1 pound Chocolate for dipping, bittersweet (the best quality you are willing to purchase)

Directions

  1. Chop the first pound of chocolate into small pieces and place in a double boiler with the water slowly simmering. Meanwhile place cream, butter and sugar in a small sauce pan over medium heat and bring just to a simmer and then remove from the heat. Add the chocolate to the warm cream mixture and whisk until smooth. Add the Zinfandel reduction and mix until smooth. This is called “ganache”. Allow to cool, then place in the refrigerator to make sure the mixture is very firm.
  2. Chop into small pieces the 2nd pound of chocolate (for dipping) and place in a double boiler until ¾ of the chocolate is melted. Remove from the heat and stir until it is almost fully melted.
  3. Using a small sorbet scoop, or a teaspoon, scoop 1 ounce or smaller portions and roll into a ball. Briefly using a thin pronged fork or a chocolate truffle dipping fork, dip and remove the ganache “ball” from the chocolate and place on parchment paper and allow to harden for at least 1 to 2 hours.
  4. Serve at room temperature.

Wildflower Honey Ice Cream

Posted in Desserts on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Yield: 1 1/2 quarts (serves 12)

  • 8 each large egg yolks
  • 1/2 cup granulated sugar
  • 2/3 cup wildflower honey
  • 1 1/2 Tablespoons brandy
  • 1 Tablespoon vanilla extract
  • 1 cup milk
  • 2 cups Heavy cream

Place the egg yolks, sugar, honey, brandy & vanilla in a mixing bowl and whisk together to make a smooth mixture. It is not necessary to whip it much at all. Add 1/2 the milk and put aside for a few moments.

Meanwhile, place the other 1/2 of the milk and the cream in a sauce pan and bring just to a simmer. Stir the egg yolk mixture while slowly adding the hot milk & cream. Allow to cool and then place in the refrigerator until it is very cold.

Place the mixture in an ice cream maker and make the ice cream following the manufacturer’s instructions.

Serve the ice cream in a chilled martini glass and top with strawberries marinted in Moscato syrup.

Strawberries in Moscato Syrup

Posted in Desserts on April 15th, 2010 by Bruce Riezenman – 1 Comment

Yield: serves 6

  • 2 baskets ripe strawberries, cut into quarters (if large) or halves
  • 1/4 cup  moscato wine
  • 1/4 cup  granulated sugar

Toss the strawberries with the wine and sugar and let sit for at least 20 minutes, tossing occasionally to coat the strawberries. During the time this mixture sits, the strawberries will give some of their flavorful juices (and lovely color) to the syrup. Generously spoon strawberries and the syrup over ice cream. Decorate with a mint sprig and enjoy!

Watermelon Rosé Granité with Summer Fruit

Posted in Desserts on April 15th, 2010 by Bruce Riezenman – Be the first to comment

This granité offers cold, fresh flavor – perfect for a summer day. Similar to a sorbet or Italian ice, the larger crystals are what appeal to me. It’s the taste of a slice of watermelon infused with wine. Cool as you eat it, and melting quickly on your tongue – it leaves your mouth refreshed and wanting more….

The best part about it, it that you can make this without an ice cream maker. Just place the mixture in the freezer over night and scrape with the fork to create a wonderful and refreshing taste and texture treat!

Yield: 6 cups

  • 1 c  granulated sugar
  • ½ c  water
  • 3 c  watermelon juice
  • ½ ea juice of lime
  • 1 ½ c Your favorite Syrah or Grenache Rosé (not too sweet)

Directions

Place sugar and water in a small sauce pan.

Warm enough to dissolve the sugar. Allow to cool.

Cube sweet watermelon and remove the seeds. Place in a blender and puree.

Combine watermelon juice, sugar water, lime juice and wine.

Place in a glass baking dish in the freezer so the mixture is approximately ½ – 1 inch deep. Set overnight. Once it is frozen, run a fork through and scrape the ice gently to create large crystals. Continue this process until you have created a loosely textured granité. Return to the freezer and use as you’d like. Or leave it in the freezer and scrape as you need it!

Summer Fruit in Rosé syrup

  • 4 ea  medium sized ripe peaches (can be yellow or white or a combination of the two)
  • ¼ c  Grenache or Syrah Rosé
  • ¼ c  granulated sugar (may vary depending on your preference and the
  • sweetness of the peaches)
  • 1 cup  blueberries

Directions

Wipe the peaches clean and leave the skin on (it adds flavor and color to the syrup). Cut them in half and remove the pit. Then cut each half into 4 wedges and cut each wedge in half. This will give you 16 pieces from each peach. Place the peaches in a bowl and add the sugar and wine. Gently toss together until the sugar is dissolved and the peaches are coated. Toss occasionally and marinate for 30 minutes – an hour. The peaches should soften a bit and the syrup should take on a slight rosé color from the peach skins and some peach flavor as well. Add the blueberries for the last 15 minutes.

Vanilla Panna Cotta

Posted in Desserts on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Yield 2½ cups

  • 1 3/4 teaspoons gelatin (1.75 sheets)
  • 2 Tablespoons cool water
  • ½ cup milk
  • 1 ½ cups heavy cream
  • 1 ½ each vanilla beans, split & scraped
  • ¼ cup brandy
  • 60 grams sugar, granulated
  • pinch salt
  • 1/2 cup heavy cream, whipped (makes 1 cup)

Directions

  1. Sprinkle the gelatine over the water in a small bowl and allow to “bloom” for 5 minutes.
  2. Meanwhile, combine the rest of the ingredients in a sauce pan (including the scraped vanilla bean seeds and the pods), bring to a simmer & turn off immediately. Allow to sit for 5 minutes.
  3. Pour into a bowl that has been placed over an ice bath. Bring the temperature down to 140 degrees, add the gelatin and stir to dissolve. Bring the temperature down even more until it is slightly cool to the touch. Whisk in the whipped cream. Pour into bowls and allow to chill and set for at least 3 hours.

Strawberries with Pinot Noir Reduction

Posted in Desserts on April 15th, 2010 by Bruce Riezenman – Be the first to comment
  • 1 bottle (750ML) Gallo of Sonoma Pinot Noir
  • 1 cinnamon  stick
  • 1 vanilla  bean (cut length wise)
  • 1 1/2 cups granulated sugar
  • 4 pints strawberries – sliced

Place all  ingredients (except strawberries) in a stainless steel saucepan and simmer over medium to low heat until 50% reduced (approximately 25 minutes).  Remove cinnamon stick and vanilla bean – chill.  Add four pints of cleaned sliced strawberries.  Marinate for one to four hours, serve with Biscotti.

Strawberries in a Gewurztraminer Syrup

Posted in Desserts on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Makes enough for 8

  • 1 large basket of strawberries (at least 16-20 strawberries)
  • 3 Tablespoons of brown sugar
  • 3 Tablespoons of Gewurztraminer wine

Directions

Quarter the strawberries, and toss with the wine and sugar. Toss every 10 or 15 minutes until the syrup is smooth and the strawberries have started to soften on the edges. It is best to marinate in the syrup for 1 hour.

Pour the berries and syrup over cake or ice cream or just eat them on their own.

Remember to share!

Zinfandel Spiced Pears

Posted in Desserts on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Serves 4

  • 5 ripe but firm pears, such as Bosc, Bartletts, or Anjou
  • 1 cup Zinfandel
  • 1 cup light brown sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons butter
  • 4 whole cloves
  • cinnamon

Directions

  1. Combine the wine and brown sugar in a small mixing bowl, whisk until combined and set aside.
  2. Peel the pears.  Using a corer, start at the tip of the stem making a tunnel in the pear but do not go through to the bottom.  Use a small knife to help remove the central core.
  3. Place the pears upright in a baking dish just large enough to hold them.  Sprinkle the pears inside and out with lemon juice.  Whisk the wine/sugar mix again and pour, filling the pear cavities and adding the remaining around the pears.  Dot each cavity top with a pat of butter, adding the remaining to the sauce.  Sprinkle with cinnamon. Place the cloves in the wine mixture surrounding the pears.
  4. Cover and seal tightly with plastic wrap, then aluminum foil.  Place in a 400 degree oven and bake for approximately 30 minutes until the pears are cooked but still slightly firm in then center.
  5. Allow the pears to cool. Collect all the cooking liquid and place in a small sauce pan. Reduce over medium heat until it is syrupy. Halve the pears and cut in thick slices. Toss with the reduced zinfandel syrup.

Peaches in Pinot Gris Syrup with Vanilla Ice Cream and a Crisp Almond Cookie

Posted in Desserts on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Enough for: 6 people

  • 4 each medium sized ripe peaches (can be yellow or white or a combination of the two)
  • 4 Tablespoons Pinot Gris
  • 4 Tablespoons sugar (may vary depending on your personal taste and also the sweetness of the peaches)
  • pinch salt

Directions

Wipe the peaches clean and leave the skin on (it adds a beautiful color to  the syrup). Cut them in half and remove the pit. Then cut each half into 4 wedges and cut each wedge in half. This will give you 16 pieces from each peach. Please peaches in a bowl and add the sugar and wine. Gently toss together until the sugar is dissolves and the peaches are coated with the sugar and wine mixture. Toss occasionally and let these marinate for at least 30 minutes. The peaches should soften a bit and the syrup should take on a slight rose color from the peach skins and some peach flavor as well.

Cookies:

  • 1 ounce golden brown sugar
  • 2.5 oz  butter
  • 4 ounces light corn syrup
  • pinch  salt
  • 3 oz (vol) all purpose flour (sifted)
  • 1 cup  oats
  • 1 cup  toasted almonds,. Medium ground

Combine the butter, sugar,. Corn syrup and salt. Bring to a boil. Add  flour and stir in until it is completely incorporated. Add oats and almonds. Let cool. Place 3/4 – 1 ounce scoops on a non-stick baking pan, separated by at least 3inches. Bake at 325 degrees until golden brown. The batter will flatten out and form a thin circle of liquid cookie dough. It will be soft when warm and crisp when cool.

Option: you can take them out when warm and fold or curve them and allo wthem to cool in an interesting shape.

To make the dessert:

You will need:

  • The Peaches
  • At least 6 Crisp cookies (or more!!), broken in half if they are large
  • 1 pint of your favorite vanilla ice cream (or other flavor: blackberry sorbet can be a good lower calorie substitute)

Divide the peaches and all the syrup into 6 fun bowls. Top with a scoop of ice cream in the center and then place 1 or 2 cookies sticking out around the edge. Garnish with a piece of mint or a few almonds and blue berries.

Peaches with Mascarpone Zabaglione

Posted in Desserts on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Serves 6

  • 3 large yellow peaches
  • 8 oz. strawberries
  • 2 oz. caster sugar
  • 7 fl. oz. red wine
  • Zabaglione:
  • 4 oz. mascarpone cheese
  • 7 fl. oz. double cream
  • 2 oz. caster sugar
  • mint sprigs and toasted flaked almonds, to garnish

Directions

  1. Halve the peaches, remove the pit and slice thinly. Hull the strawberries and slice. Sprinkle both with the sugar and pour over the wine. Marinate for 45 min.
  2. For the zabaglione, whisk together the mascarpone, cream & sugar until stiff.
  3. To serve, divide the fruit between six martini or similar glasses and spoon over the red wine. Place a spoonful of zabaglione off-center and garnish with mint sprigs and toasted flaked almonds. Serve immediately.