Wine for Dessert Recipes Apple Cake Tatin, Poached Pears, and Tini Bellini Jello Shooters

Thank you to everyone today who attended the Wine for Dessert demo at Harvest Ridge.  Here are the recipes for the things we made today.  I hope you all had a great time and that you were inspired to make some desserts of your very own.


Apple Cake Tatin

8 oz granulated sugar

3 oz water

3 oz unsalted butter

3 medium sized apples, suitable for cooking such as Gala, Fuji or Granny Smith – peeled, cored, and cut into 1/4 wide slices


Put water and sugar into a sauce pan and cook over medium heat until sugar is a light to medium amber caramel.  Lower heat and gradually add butter, whisking constantly until the butter is all incorporated and emulsified.  Remove from heat and pour into greased baking dish.  (you may also prepare the caramel in an oven safe sautee pan).  Arrange apple slices in pretty pattern and allow caramel to cool slightly.  Prepare your favorite pound cake recipe according to instructions.  Pour batter over caramel and apples. Bake according to recipe directions.  Cake is done when a cake tester inserted comes out clean.  Remove pan from oven and immediately invert onto plate or cake stand.  Allow to cool completely before cutting.

Meanwhile make butter sauce.  Place 1/2 Cup granulated sugar in sauce pan with just enough water to moisten the sugar.  Should be the consistency of wet sand.  Cook sugar until its a light amber caramel, the color of honey.  Slowly add 2 cups of Hard Apple Cider.  Bring to a boil and then reduce to a simmer.  Add another 1/2 Cup of granulated sugar.  Cook until liquid has reduced by half.  Lower heat and whisk in 3 oz (6 Tbsp) of unsalted butter until smooth and glossy.  Pour butter sauce over cake.  Devour!


Poaching Liquid

Place equal parts (by weight or volume) water, wine, and sugar into a large pot.  Bring to a boil and lower to barely simmering.  Add your fruit of choice.  Flavorings such as citrus peel or spices may be added.  Cook fruit until desired consistency.  Remove from heat.  Fruit will continue to cook as the liquid cools.  Store in an airtight container in fridge for up to 2 weeks.  Poaching liquid may be reused up to 3 times.  Poaching liquid can also be used as a flavored simple syrup for cocktails and drinks.  Enjoy


Wine Jello Shooters

Place 1 3/4 Cups water and 3/4 Cup sugar into a sauce pan.  Bring to a boil.  Mean while, place 1 cup of sparkling white wine in a bowl.  Sprinkle 2 envelopes of unflavored gelatin over the white wine.  Place 2 additional cups of wine in a 6 cup measuring cup.  Allow gelatin to bloom for 1 to 2 minutes.  Pour a small amount of the hot sugar water into the bowl with the gelatin, allowing gelatin to melt.  Pour gelatin mixture into the pan with the remaining hot sugar water.  Whisk gently to ensure all the gelatin has melted.  Pour mixture into measuring cup with remaining 2 cups of wine.  Stir gently to incorporate all together.  Pour gelatin into small shot glasses, champagne flutes, or serving vessel of choice along with diced canned peaches.  Allow gelatin to set in fridge for 24 hours to set completely.  Enjoy


Wining and Dining: Hosting a Party on a Whim Event at Harvest Ridge Winery, 1/16/06

Entertaining and opening your home to friends and family is one of the most rewarding things you can do, but it can also be one of the most stressful.  But it doesn’t need to be.  No one expects you to whip up a 7 course chef’s tasting menu.  You shouldn’t over complicate things, especially since you want to spend time with your guests, but you should also look like you put in a little bit of effort.  Trust me, thought and effort goes a long way.  Here are a few simple recipes you can make at home in no time to bring your entertaining game to the next level.  Remember, keep it simple and don’t add to your stress level.  I hope you enjoy these recipes as much as I do.

Spinach Artichoke Dip

2 (10 oz) packages of frozen spinach, thawed and drained
2 (14 oz) cans artichoke hearts, drained and chopped
½ cup mayonnaise
½ cup sour cream
1 cup grated parmesan cheese
1 cup pepper jack cheese or sharp white cheddar
Healthy pinch of fresh cracked black pepper
Healthy pinch of red pepper flake
Salt to taste

What to do:

Combine all ingredients together. If serving cold, chill for 2 hours before serving. Serve with tortilla chips, crackers, or cubes of fresh bread. (Can it get any easier than that??)

If serving hot, mix all ingredients together, reserving half of the pepper jack or cheddar cheese. Place mixture in greased baking dish. Top with remaining cheese and bake at 350°F until hot and bubbly. Serve with tortilla chips, crackers, or cubes of fresh bread.



Black Bean Hummus

2 (15oz) cans low sodium black beans, drained
1 medium sized jalapeno, seeded
1 tsp ground cumin
1 tsp salt
2 tsp lime juice
1 tsp minced garlic
1 tbsp minced onion, dried
1-2 tbsp olive oil
1 tbsp cilantro, freeze dried or fresh

Place all ingredients in a food processor, except olive oil. Pulse until well combined. Turn processor on and stream in olive oil while running until nice and smooth. Add more olive oil if needed. Place hummus in serving bowl and garnish with a drizzle of olive oil and chopped cilantro. Chill until ready to serve. Serve with tortilla chips or vegetables.



Apple Chutney

6 Granny Smith Apples, peeled, cored and diced
1 large yellow onion, diced
2 tsp fresh ginger
1 cup orange juice
¾ cup Apple Cider
1 cup light brown sugar
½ tsp dried mustard
¼ tsp minced garlic
¼ tsp red pepper flake
1 ½ tsp kosher salt
¾ cup golden raisins

Place diced onions in a medium sauce pan set over medium heat.  Sweat onions in canola oil until soft.  Add all remaining ingredients except raisins.  Simmer until apples are tender and liquid has reduced by half.  Mash with potato masher until apples are broken up.  Remove from heat and add raising.  Allow chutney to cool completely.  Serve with crackers and any type of cured meat.



Old Bay Candied Peanuts

125 g granulated sugar (about ½ Cup)
40 mL water (2 tbsp plus 2 tsp)
165 g dry roasted peanuts, unsalted
1 tbsp Old Bay

Place water and sugar in a medium sized sauce pan.  Bring to a boil.  Once sugar and water has boiled, add peanuts and stir constantly until  the sugar has crystalized, will take about 5 mins.  Just before the sugar has crystalized, add the Old Bay.  (be prepared to stir a lot)  Once sugar has crystalized, reduce the heat and continue to stir until the sugar and nuts have browned slightly.  Pour nuts onto a parchment lined sheet pan and separate to prevent them from clumping.


If you have any questions, please leave in the comments below.  I hope you had a wonderful time at Harvest Ridge and that you feel inspired to throw your next party.  Enjoy these recipes, make them your own and may they make you the host(est) with the most(est)!