Pairing Chocolate with Wines for Valentine!

 

   

Wine and Chocolate pairing

As with all food and wine pairings, chocolate and wine pairing is personal, and it often comes down to taste buds. The rule of thumb when pairing wine with food or chocolate is to find foods that complement the wine rather than match it. Perhaps the best rule with wine as with chocolate, is to indulge in what you love. Be guided by pairing suggestions, but if you find a combination you particularly enjoy, go with it!

In general, the creamier the chocolate, the lighter the body of wine. The richer the chocolate, the fuller the body of the wine.  Similar to formal wine tasting, you can experiment with a varieties of chocolates. Work from light white chocolate through milk chocolate and end on the drier notes of dark chocolate with light-bodied to full-bodied wines. By starting with the more understated nuances of white chocolate and ending with dark or bittersweet chocolate, you will keep your palate from starting on overdrive and missing the subtle sweet sensations found in more delicate chocolate choices (and wine).

What is the difference between Milk Chocolate and Dark Chocolate?  Milk chocolate contains 30-40 % cocoa solids, whereas dark chocolate contains at least 60 % cocoa solids.

How do I choose the best quality chocolate? Chocolate that has a glossy surface and is free from blemishes is the best quality. If the surface is cloudy or gray, this may be a sign that chocolate is old or has been subject to extremes in temperature or handling. Be sure to read the ingredients list. Example: if a dark chocolate has synthetic vanillin rather than pure vanilla, the flavor may be altered.  

 

White Chocolate and Wine Pairing Suggestions:  While white chocolate is not a true chocolate, you may still want to include it with a wine pairing. White chocolate tends to be more mellow and buttery in flavor, making it an ideal candidate for the sweeter styles wines	ü  Brachetto d’Acqui ü  Ice wine ü  light Sherry ü  Moscato d'Asti ü  Rosé Port  ü  Sweet Rosé ü  Tokaji Aszù
Milk Chocolate and Wine Pairing Suggestions:  Since milk chocolate is part chocolate, part cream, it's not only delicious but versatile to pair. Milk chocolate is made from dark chocolate that has a lower cocoa solid content and higher sugar content.	ü  Alsace Pinot Gris ü  Champagne ü  Gewurztraminer  ü  Lambrusco ü  Light Port ü  Lighter Pinot Noir ü  Madeira ü  Malvasia delle Lipari ü  Mavrodaphne of Patras ü  Muscat ü  Petite Sirah ü  Riesling ü  Sauternes ü  Vin Santo ü  Viognier
Dark Chocolate and Wine Pairing Suggestion:  Unlike Milk chocolates, dark chocolates needs more attention while pairing. Dark chocolates contain more polyphenols, which gives it a bitter taste. It requires bolder strong red wines with dominant fruit or berry notes, with higher alcohol levels.	ü  Amarone della Valpolicella ü  Banyuls ü  Barolo Chinato ü  Bordeaux ü  Cabernet Sauvignon ü  Dry Marsala ü  Malbec ü  Merlot ü  Ruby Port ü  Sangiovese  ü  Shiraz ü  Vin Santo del Chianti

Read more »

Limoncello Sugar Cookies

 

Limoncello Cookies 

(Yields 20-24 cookies)
1 stick cold unsalted butter  
1½ cups granulated sugar
1 egg
2 ½ cups organic all­-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2-3 tablespoons Limoncello
Zest of two large lemons
1 tablespoon lemon juice

Icing optional:
1 cup confectioner sugar
2 -3 tablespoons limoncello

 

Limoncello 

1.     Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.

2.     In a food processor pulse the sugar and butter together until well blended. Add the egg and mix until well­ combined and creamy.

3.     In a bowl, stir in and mix flour, baking powder, salt, limoncello, lemon zest and lemon juice. Add 1/3 of the flour mixture and pulse a few times.  Repeat two more times. Allow the mixture to sit about 3 minutes to allow lemon flavor to develop. Transfer to a bowl. If some butter should stick to the bottom of the processor, just take out and mix with the fork in the bowl.

4.     Scoop the cookie dough by the tablespoon full and roll into a ball.  You can also use a small scooper. Place cookie dough onto baking sheet, spacing about 1½­ inches to 2 inches apart. Lightly press each cookie down. Bake 10 to 12 minutes or until lightly golden. Depending on thickness it may take a minute or two longer. Cool.

5.     If you like you can mix the confectioner sugar with limoncello to create a glaze.  When cookies are cool, drizzle over the cookies.

 

 Limoncello undoubtedly is one of the most famous and widespread liquors typical of the area of the Amalfi Coast. In Italy it is served as a digestive after meals. I like to prepare chicken, shrimp, and other seafood with a splash of Limoncello.  It is also used for desserts as in my recipe above, I replaced lemon juice with Limoncello. Since I am not a patient baker, I used the food processor to quickly pulse and bring the dough together within minutes to make these delicious cookies.  I like to serve them as is. If you prefer, you can add the glaze on top which is also very simple to make.  Then put that Limoncello back in the freezer for next time!

 

Read more »

Regina cookies (Sicilian Sesame Cookies)

Sesame cooking with fresh zest and juice of oranges

Sesame Cookies - Regina Cookies 

4 cups unbleached all-purpose flour

1 tablespoon baking powder

1 pinch salt
2 sticks unsalted butter, softened at room temperature

1 cup sugar

2 large eggs
1 teaspoon vanilla extract
zest 2 oranges

Juice of 1 – 1 ½ oranges

2 cups raw sesame seeds

Preheat oven to 350F degrees. Line a baking sheet with parchment paper.

Dry ingredients: In a large bowl, sift together the flour, baking powder, and salt.

Wet ingredients: In another large bowl, add the butter and sugar; blend well with an electric mixer until creamy. Add the eggs, zest, vanilla, and juice of 1 orange; blend again. Add the dry ingredients in three to four batches;  continue beating on low speed until the dough is fairly smooth.  If the dough is a little dry, add a little more juice of orange, a little at a time and mix well. Pinch off a piece of dough and see if it forms a ball easily. Make small golf size balls first, then roll into an oblong shape, about 1 ½ inches long. (The dough should be coming together well, it should not be too soft to the touch)

Rolling the cookies in the sesame seeds

Place the sesame seeds in a plate and roll the cookies into the sesame seeds, pressing them so the seeds stay on. Place the cookies on the baking sheets keeping the cookies 1- 1 ½ inches apart. Bake 20-25 minutes or until lightly browned at the bottom. Cool, and store in airtight containers. Baking time depends on size of cookies.  The sesame seeds on cookie should be slightly golden.  Makes about 2 dozen depending on size.

Baking the sesame cookies 

I have made these cookies before by following a traditional recipe that my mom used to make....they turned out a little too dry for me.  So, I experimented with orange zest and juice instead of adding more butter or eggs and they were simply delicious, beautifully scented!

These are great dunkers! Growing up my dad would dunk these cookies in red wine, while I would dunk them in my mother’s freshly made lemonade. I still prefer the lemonade. 

Read more »