Chocolate Truffle Torte
Ingredients:
1 lb. bittersweet chocolate
8 ounces (2
sticks) unsalted butter
6 large eggs
Preparation:
One 8-inch springform pan at least 2½
inches high buttered and bottom-lined with buttered parchment paper or wax
paper. Wrap outside of pan with a double layer of heavy-duty foil to prevent
seepage. One 10-inch cake or roasting pan to serve as a water bath.
Preheat oven to 425 degrees.
Melt chocolate and butter together, whisk until smooth. In a separate bowl,
beat eggs with a whisk beater until triple in volume and soft peaks form when
beater is raised (about 5 minutes). Using a large wire whisk or rubber spatula,
fold ½ the eggs into the chocolate mixture until almost
incorporated. Fold in the remaining eggs until just blended and no streaks
remain. Finish by suing a rubber spatula to ensure the heavier mixture at the
bottom in incorporated (very important). Scrape into prepared pan and smooth
with spatula. Set the pan into the larger pan and surround it with 1 inch of
very hot water. Bake 5 minutes. Cover loosely with a piece of buttered foil and
bake 10 minutes. (The cake will be soft, but it should be.) Let the cake cool on
a rack for 45 minutes. Cover with plastic wrap and refrigerate until very firm,
about 3 hours.
To unmold, have ready serving plate and flat plate at least 8 inches in
diameter, covered with plastic wrap. Wipe the sides of the pan with a hot, damp
towel. Run a thin metal spatula around the sides of the cake and release the
sides of the springform pan. Place the plastic-wrapped plate on top and invert.
Wipe the bottom of the pan with a hot, damp towel. Remove the bottom of the pan
and the parchment paper, reinvert onto the serving platter.
The torte may be topped with fresh whipped cream, raspberries and/or
raspberry sauce.
Enjoy with a glass of Rutherford Hill Port.
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Portuguese pot roast
Serves 10-12
Ingredients:
5-7 lbs. pork roast (boneless, trimmed of fat,
tied)
5-6 medium yellow onions, sliced
3/4 cup Dry French Vermouth
1 Tbsp olive oil
1 large can chicken stock
3 bay leaves
Marinade Ingredients:
1 head of garlic, peeled, crushed
1 tsp oregano
1 Tbsp
black pepper
3 Tbsp salt
1 tsp red wine vinegar
Preparation:
Marinade paste: Peel and crush
garlic. In a mortar, grind oregano, salt, and black pepper. Make this into a
paste by adding red wine vinegar until it’s about the consistency of tomato
paste. Rub this paste onto the roast. Place in plastic wrap and allow to
marinate for 24 to 48 hours in the refrigerator.
Pre-heat oven to 325° F. Brown onions in olive oil in a
large pan. Remove onions. Scrape most of the paste off the pork and then brown
it in the same pan. Put onions and pork into the dutch oven and deglaze the pan
with ¼ cup dry French vermouth. Add this into dutch oven along with another ½
cup of vermouth. Then add chicken stock to fill the dutch oven to within a half
inch of the top of the roast. Add 3 bay leaves to the stock. Put lid on dutch
oven and bake for 5 hrs. Remove strings and then feast!
Enjoy with a glass of Rutherford Hill 2000
Winemaker's Blend.
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CHICKEN CACCIATORE WITH MUSHROOMS
Ingredients:
4 chicken breasts (6-8 oz. each, boneless,
skinless)
1 Tbsp extra-virgin olive oil
2 cups
button mushrooms, sliced
1 small garlic clove, crushed
½ cup dry white wine
1 can plum tomatoes (Italian-style, with juice)
½ tsp dried oregano
2 Tbsp fresh parsley, chopped
salt and
black pepper, to taste
Preparation:
In a large skillet, heat oil over med-high heat. Add
the chicken and mushrooms and cook until golden (about 3 minutes per side). Add
the garlic, salt, and pepper and stir until blended. Transfer the chicken and
mushrooms to a side dish. Add the wine to the skillet. Increase the heat to high
and boil the wine, scraping up any browned pieces from the bottom of the skillet
until reduced to a thin film. Add the tomatoes and heat to boiling, breaking the
whole tomatoes into pieces with the side of a wooden spoon. Return the chicken,
mushrooms and any juices to the skillet. Add the dried oregano. Bring to a
gentle simmer over medium-low heat, stirring occasionally. Cover and cook until
the chicken is cooked through (about 8 minutes). Transfer the chicken to a
serving platter. Boil the tomato sauce over high heat, stirring occasionally
until slightly thickened (about 3 minutes). Add salt and pepper to taste. Spoon
the tomato sauce over the chicken and serve.
Enjoy with a glass of Rutherford Hill 2001 Syrah.
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