Dessert

Pickled Blueberries

Recipe courtesy of Frances Wilson

½ Cup Sugar
½ Cup Unseasoned Rice Vinegar
¼ Tsp Kosher Salt
¼ Tsp Pepper
¼ Tsp Coriander Seeds
1 Star Anise
2 Quarter-Size Slices Fresh Ginger
½ Cinnamon Stick
3 Cups Blueberries
2 Tbs Chopped Shallot

Combine all ingredients except berries and shallot in a medium saucepan. Bring to simmering over medium heat, then reduce heat and simmer 5 minutes. Stir in berries and cook until all of them darken, about 2 minutes. Stir in shallot and let stand at room temperature about 1 hour.

Toasted Almond Gelato

Recipe courtesy of Frances Wilson

1 Cup Sliced Blanched Almonds
1 Cup Heavy Cream
1½ Cups Whole Milk
¼ Cup Plus 1 Tbs Granulated Sugar
1 Tbs Flavorful Honey, Such As Clover Or Millifiori
Pinch Of Kosher Salt
2 Tsp Amaretto
¼ Tsp Pure Almond Extract

Preheat the oven to 375°F. Spread the almonds in a single layer on a clean baking sheet and toast for 12-14 minutes, or until golden brown and aromatic. Remove the almonds from the oven and place them in a medium saucepan. Add the heavy cream, milk, sugar, and honey and place over medium heat, stirring occasionally. When the mixture comes to a boil, remove the saucepan from the heat and set aside to infuse the liquid with the flavor of the almonds. Allow the mixture to cool to room temperature, then strain through a chinois or finemeshed sieve and discard the almonds. Stir in the salt, amaretto, and almond extract. Chill the gelato thoroughly in a covered container, at least 3-4 hours. Freeze it in an ice cream maker according to the manufacturer’s instructions.

Poached Peaches with Rosemary

Recipe courtesy of Frances Wilson

4 Large Ripe Peaches (About 2 Pounds)
¼ Tsp Chopped Young Rosemary
1½ Cups Prosecco
¼ Cup Sugar (Or To Taste)

Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a large bowl of ice water and let cool. Carefully peel peaches, reserving skins. Cut in wedges. Bring rosemary, Prosecco, sugar, reserved peach skins, and 1½ cups water to a boil in a medium saucepan. Reduce heat and simmer until mixture has thickened slightly and looks syrupy, 10-12 minutes. Strain into a clean pan. Add peaches, cover saucepan, reduce heat, and gently poach fruit until the tip of a paring knife easily slides through flesh, 3 -4 minutes. (Very ripe fruit will take less time to cook.) Using a slotted spoon, transfer peaches to a plate and let cool.

Meanwhile, return poaching liquid to a boil and cook until reduced by half, 15-20 minutes. Let cool.

Pavlova

Recipe courtesy of Frances Wilson

3 Egg Whites
6 Oz Sugar
½ Tsp Vanilla
¼ Tsp Vinegar
1 Tsp Cornstarch

Beat egg whites until stiff. Then gradually beat in the sugar. Beat in the vanilla, vinegar and cornstarch. Pipe in circles on a parchment lined baking sheet. Bake in a 300°F oven for 45 minutes. Allow to cool.

Macerated Berries

Recipe courtesy of Malcolm Jessop

2 Pints Seasonal Berries
¼ Cup Sugar
½ Cup J. Lohr Falcon’s Perch Pinot Noir

Place berries in a large bowl with the sugar and stir gently. Add the wine, stir and allow to sit at room temperature for 30-40 minutes. Place bowl in refrigerator (to stop berries from breaking down too much) until ready to serve.

Gateaux De Beaumes De Venise Aux Raisins

Recipe courtesy of Malcolm Jessop
 

Olive Oil
1½ Cups All Purpose Flour
1 Tsp Baking Powder
1 Tsp Salt
¼ Tsp Baking Soda
¾ Cup Plus 2 Tablespoons Sugar
8 Tbs (1 Stick) Unsalted Butter, Room Temperature
3 Tbs Extra-Virgin Olive Oil
2 Large Eggs
1 Tsp Grated Lemon Zest
1 Tsp Grated Orange Zest
1 Tsp Vanilla Extract
1 Cup Beaumes-De-Venise or Other Muscat Wine
1½ Cups Red Seedless Grapes
 
Preheat oven to 400°F.
Brush 10-inch-diameter spring form pan with olive oil. Line bottom of pan with parchment; brush parchment with olive oil. Sift flour and next 3 ingredients into bowl. Whisk ¾ cup sugar, 6 tablespoons butter and 3 tablespoons oil in large bowl until smooth. Whisk in eggs, both peels and vanilla. Add flour mixture alternately with wine in 3 additions each, whisking just until smooth after each addition. Transfer batter to prepared pan; smooth top. Sprinkle grapes over batter. Bake cake until top is set, about 20 minutes. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Bake until golden and tester inserted into center comes out clean, about 20 minutes longer. Cool in pan on rack 20 minutes. Release pan sides. Serve slightly warm or at room temperature.

Butter Scotch Crème Brûlee

Recipe from Chef Monique Pizano of Justin’s Appetite for Expression

5 servings
Bake Time: 30-40 min
Total time: 2 ½ hours

Ingredients:

  • 6 egg yolks
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 cups heavy cream
  • 1/4 cup butterscotch chips
  • 1/4 cup turbonado sugar (or 2 tablespoons white sugar + 2 tablespoons brown sugar combined)
Directions:
 
  1. Preheat oven to 300 degrees F
  2. Beat egg yolks, ¼ cup sugar and vanilla in a mixing bowl until thick and creamy. Set aside.
  3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir in ¼ cup of butter scotch chips until combined.
  4. Stir in butter scotch mixture into the egg yolk mixture; beat until combined.
  5. Pour into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  6. Place dishes in pan with a ¼ inch water bath.
  7. Bake in preheated oven for 30-40 minutes or until just the top surface is set. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
  8. Preheat oven to broil. (unless using a torch; recommended for best results)
  9. Sprinkle turbonado sugar evenly (or the combined 2 tablespoons white sugar and brown sugar) over the custard. Place dish under broiler until sugar is caramelized (golden brown), about 2 minutes. Watch carefully, can burn quickly. (if using torch evenly until sugar is caramelized) Remove from heat and allow to cool.

Serve this Butterscotch Crème Brûlee with the J. Lohr Gesture GSM, a blend of Grenache, Syrah and Mourvèdre.

 
 

 

Bing Cherry Cream Cheese Pie

Courtesy of Chef Lola Beth Pokorny, Chef/Owner at Lola's Louisiana Kitchen, Las Vegas, Nevada 

Serves 8 to 10

Crust

  • 2 1/2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 Tbsp sugar

Preheat oven to 350°F. Mix all the ingredients together and press into the bottom of a 9-inch pie pan. Bake for 15 minutes.

Cream Cheese Filling

Place the water and egg yolk in a medium saucepan and whisk together. Add the sugar, flour, heavy cream and salt to the pan, and whisk constantly over medium heat till thick. Remove from heat, add vanilla, and let cool. When near room temperature, whip the cream cheese into the mixture.

Cherry Topping

In a saucepan, bring J. Lohr Estates Pinot Noir to a boil and reduce by half. Stir the cherries and powdered sugar together, and add with the honey to the reduced wine. Cook for 5 minutes, and then put in the refrigerator to chill.

Assembly

Spread ½ of the cream cheese filling about ¼-inch thick on the graham cracker crust. Then spread the cherry topping over the cream cheese layer. Top with the remaining cream cheese filling, cover and chill overnight. Pair with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Falcon’s Perch Pinot Noir Poached Pear with Gorgonzola Ice Cream

Courtesy of Chef Steven Matthews, Chef at HT Grill, Redondo Beach, California 

Serves 4

Poached Pears

Heat the wine in a medium saucepan, add the sugar and cinnamon, and bring to a boil. Add the pears and just enough water to cover them. Return to a boil and reduce heat to a gentle simmer. Simmer for 4 to 5 minutes, turn off the heat, and let the pears cool in the liquid. The pears may be held in the refrigerator for 4 to 5 days stored in the liquid.

Gorgonzola Ice Cream

  • 2 cups cream (40% fat or higher)
  • 1 cup sugar
  • 1/4 cup corn syrup
  • 1/2 cup milk
  • 4 oz crumbled Gorgonzola or other blue cheese

Bring the cream and sugar to a boil, and add the corn syrup and milk. Over low heat, stir in the Gorgonzola and heat until the cheese just begins to melt. Chill the mixture for several hours. Add the mixture to an ice cream maker and churn, following the manufacturer’s directions.

To Serve

  • 4 poached pears
  • 1 qt Gorgonzola ice cream
  • 4 Tbsp crushed toasted walnuts or pecans
  • 1/4 cup caramel sauce, purchased

Cut the poached pears in half and remove the seeds and stems. Slice each half into thin slices, 10 to 12 per half, and fan two pear halves for each plate in a butterfly pattern. Place two scoops of ice cream in the center of the pear slices. Sprinkle the nuts over the top, and drizzle the caramel sauce over each plate. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Chocolate Crunch Torte

Recipe courtesy of Chef Bijan Shokatfard, Executive Chef at Geoffrey’s Malibu, Malibu, California

Serves 4

Chocolate Ganache

Begin this part of the recipe the day before you are serving.

  • 1 lb chocolate chips (semi-sweet)  
  • 1⁄2 cup dark chocolate mousse mix 

Melt chocolate chips over a double boiler. Follow directions on mousse mix and fold into melted chocolate. Set aside.

Easy creme Angliase

  • 1 lb Gianduja chocolate (a sweet chocolate with hazelnut paste)  
  • 1⁄2 cup Pailleté Feuilletine 
  • 1⁄4 lb praline paste 
  • 1⁄4 cup hazelnut oil
In a food processor, blend the praline paste and hazelnut oil together. Melt the Gianduja chocolate over a double boiler, then mix in Pailleté Feuilletine and blend of praline paste and hazelnut oil. Spread out the Gianduja mixture on a buttered sheet pan, and place in the refrigerator to chill. Using desired shape ring mold, punch out a chocolate base. Place the punched out base with ring mold attached on a separate cookie sheet. Fill with melted ganache and chill.

Easy Creme Angliase 

  • 1⁄2 gallon vanilla ice cream 
  • 2 egg yolks 

Melt ice cream using a double boiler, then add egg yolks and whisk occasionally until mixture starts to thicken (approximately 10 minutes). Chill.

Plate Assembly

Heat a kitchen towel with hot water, squeezing excess water out, and gently rub sides of the ring mold until the chocolate crunch can be removed with little or no force. Place torte in the center of the plate and drizzle sauce as desired. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!

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