Sweetly Intoxicating: A Dessert Wine Adventure with Jameson Fink

Instead of a cheese board...try a dessert board for pairing with wine!

Dessert and wine = both divine.

But what about dessert wine? 

Personally, I've never been a huge fan. Generally, the dessert wine and digestif part of the menu intimidate me, and the wines in particular are often a little (dare I say it) too sweet--to the point of being cloying.

But when Jameson Fink, wine expert and official cute person extraordinaire (see photographic proof below), invited me to discover some dessert wines that just might change my point of view, I was open to the experience. You see, he just spent a spell at Finnriver Farm, where they make--among other things--fortified dessert wines.

And I trust Jameson, because he's also a devotee of all things magical and sweet. And he has very passionate feelings about cookies (crispy on the edges, softer on the inside, but it's all about the contrast). Yup, he's a good egg.

So, on Super Bowl Sunday, we met up--I brought a sack of baked goods, and he brought the booze: an assortment of Finnriver dessert wines (Black Currant, Pear, and Blueberry), and some sweetened sparkling wine and some prosecco. Sweet deal!

And as for de-mystifying the dessert wine, my cupcake asked Jameson a question about the wines.

totally not creepy at all, right?

and after that, we popped some corks and (hic) got to work. First, we sampled each of the dessert wines on their own.

The Blueberry wine was a sweet surprise: it was slightly tart, and the berry taste really rounded out the sweetness. It was a very pleasant beverage.

The Black Currant wine was mellow and well-balanced, sweet but not cloying, and with a very fruit-filled finish. Once again, very pleasant, not overly sweet.

The Pear wine was the sweetest of the lot--a little went a long way. This one felt like it needed something to cut through the sweetness. 

Then, we tried pairing some of the sweet wines with the sparkling wine and prosecco, sort of like we were inventing our own sweet aperitifs. The pear in particular was, in my opinion, improved by the dry prosecco, which cut through the sweetness. But my favorite combo? The Black-currant wine with prosecco. Nice, very nice.

And finally, we decided how we'd like to incorporate it into a dessert.

Well, I had brought quite a few options, but we decided that with the strong flavor of the wines, we wanted to let them shine. Like Jameson had said in the video interview with my cupcake, these wines work beautifully with simple desserts, so we decided to assemble some ice cream sundaes--our own "Super Bowl Sundaes"!

After testing which combo of berries and wine tasted best (the winner: blackberries soaked in black currant wine with a spash of prosecco), we made some delicious treats.

They are so easy--and SO good. Here's how you can do it at home.

Black Currant Prosecco Dessert Wine Ice Cream Sundaes

2 servings

Ingredients

• A healthy handful of blackberries (half a cup or so)
• 1/3 cup black currant dessert wine (we used Finnriver)
• a spash of prosecco
• 2 slices pound cake
• 2 large scoops vanilla ice cream
• Glazed or candied nuts, to garnish

Procedure

1. Allow the blackberries to soak for a while in a mixture of blackcurrant dessert wine and prosecco (at least 20-30 minutes), then simmer in a small saucepan until the juices begin to reduce.
2. Remove from heat and let it cool for a few minutes (it will thicken further as it cools).
3. Once it is warm but no longer hot, assemble your sundaes. In two small bowls, place a slice of poundcake, a generous scoop of ice cream, and then spoon half of the berries and sauce on top of each. If desired, garnish with glazed/candied nuts. Consume immediately, and why not--enjoy it with some dessert wine or prosecco too.

Let's Roll Snickerdoodle Whoopie Pie Stuffed Cinnamon Roll Recipe from The Miss Cupcake

CakeSpy Note: This was one of the entries from my "So You Wanna Be a CakeSpy?" Contest--that was too good not to share! Thanks to The Miss Cupcake for sharing the recipe.

Nothing brings families together like Pillsbury cinnamon rolls, or so they say. In this off the wall dessert, the cinnamon roll is just the overcoat to its delicious cake-like insides. Unwrap the cinnamon flesh and feast your eyes and heart upon a snickerdoodle stuffed whoopie pie. Maine, who has claimed the whoopie pie origin, has no rights to this delicious “prize inside” delight. Cookie, whoopie pie, cinnamon roll, Oh my! Mr. Doughboy, now would be a good time to get on that elliptical. *insert “snicker” here…teehhehehe*

Cinnamon Roll:

• 1 package cinnamon rolls, icing included

• Snickerdoodle Whoopie Pies (recipe included)

Directions:

1. Preheat oven to 350*F. Grease a small cookie sheet.

2. Unroll cinnamon rolls. Using four cinnamon rolls per whoopie pie, place one cinnamon roll on the top of each whoopie pie, one on the bottom, and two on the sides. You will need to stretch the rolls to cover the entire whoopie pie.

3. Bake for 18-20 minutes or until light golden brown and cooked through.

4. Warm icing, pour over cinnamon rolls. Serve immediately

Snickerdoodle Whoopie Pies (Makes about 12 whoopie pies)

Whoopie Shell:

• 1 Vanilla Cake Mix (I use Pillsbury)

• Water, oil, and eggs called for on the back of the box

• 1 cup flour

• 1 tsp. cinnamon

• Snickerdoodle Cookie Dough

Snickerdoodle Cookie Dough:

• ½ cup vegetable shortening

• 1 egg

• ¾ cup granulated sugar

• 1 ½ cups all-purpose flour

• 1 tsp. cream of tartar

• ½ tsp. baking soda

• ¼ tsp. salt

• 1 tsp. cinnamon

• 1/3 cup sugar

Filling:

• 2 egg whites

• 1 1/2 tsp. vanilla

• 1 1/2 cup vegetable shortening

• 1/4 cup flour

• 2 Tbsp. milk

• 5 cups 10x sugar

Directions:

1. Preheat oven to 350*F. Line cookie sheets with parchment paper.

2. Prepare cookie dough by creaming shortening, egg, and sugar. In a small bowl, combine flour, cream of tartar, baking soda, and salt. Slowly add to egg mixture. Place cinnamon and sugar in a small bowl. Roll into small 1-inch balls, cover in sugar mixture, and slightly flatten. Place on cookie sheets about 2-3 inches apart.

3. Prepare cake mix as directed on package. Add flour and cinnamon until combined and smooth. Place dough on cookie sheets (on top of each cookie dough ball) by using a large cookie scoop or two spoons.

4. Bake for 16-18 minutes or firm to the touch and lightly golden brown. Cool for 1-2 minutes and transfer to cooling racks.

5. While baking, prepare filling. Combine egg whites, vanilla, shortening, flour, milk and half of the sugar. Once combined, add the rest of the sugar and mix for 1-2 minutes.

6. Pipe or spread filling between two shells.

7. Serve immediately or cover each whoopie pie with plastic wrap.

Just Doughnut: Doughnut Soup Recipe for Serious Eats

Why eat from "soup to nuts" when you can get all the important stuff in one delicious bowl of Doughnut Soup?

This creamy, dreamy dish is the ultimate in doughnut decadence. It starts by caramelizing glazed doughnuts in a buttery bath, then mixing it with milk and heating the mixture until the flavors merge beautifully in a hot, sweet, very creamy broth. It's my easy-to-prepare take on a dessert served at Chicago'sMoto, a restaurant revered in the world of molecular gastronomy.

Note: Of course, while not mandatory, it's far more adorable when garnished with mini doughnuts before serving.

For the full entry and recipe, visit Serious Eats!

Sweetness by the Pound: A Pound Cake Recipe from Street Treats

CakeSpy Note: Street Treats, a mobile dessert truck in Seattle, recently sent this interesting story and recipe via their newsletter--very fun to see the process behind their recipe development! This was written by the Street Treats team:

We are often asked: How do you find recipes? We are constantly coming up with ideas and testing. We search for recipes from a variety of sources. We make those recipes as written. Then, 99.9% of the time, we make many modifications to the original recipe to decide on the perfect taste.

Recently, we had some of our wholesale clients asking for quick breads or pound cake. I found this pound cake recipe from my grandmother. My grandmother was a great cook! I can still smell her cooking as I write this. She had a real sweet tooth, like myself.

 Nana's pound cake recipe

Ingredients

• 2 1/4 cup flour
• 2 cups sugar
• 1/2 teaspoon salt
• 1/2 t baking soda
• 1 t lemon rind *optional
• 1 t vanilla
• 1 cup margarine *butter is best
• 8 oz pineapple or mandarin yogurt or sour cream
• 3 eggs

Procedure

Combine all ingredients blend on low speed, then on medium speed for three minutes.  Pour into 12 cup bundt pan or tube pan. 325 degrees for 60-70 minutes.

For more information about Street Treats or to follow them around Seattle, visit their website!

Sweets to Eat: Twinkie Tiramisu Recipe for Serious Eats

It's official: Hostess, the maker of Twinkies, has filed for Chapter 11.

While this doesn't necessarily mean the demise of the iconic treat, it's as good an excuse as any to stockpile on the sweet snack cakes and make something amazing:Twinkie Tiramisu.

This dessert is not difficult to make: basically, what you're doing is swapping Twinkies for ladyfingers in a traditional Tiramisu recipe. The sponginess of the Twinkies soaks up the flavors of the espresso-and-cream mixture, and they lend a little extra creaminess to the final dish. It makes for a fine mix of pinkies-out dessert and guilty-pleasure junk food.

Note: This dessert is made with raw eggs. There is a slight risk of salmonella or other food-borne illness. To reduce this risk, it is recommended that you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

For the full entry and recipe, visit Serious Eats!

Honey, I'm Home: Pear and Honey Custard Tart Recipe from Macrina Bakery

Image: Macrina BakeryOh, hey, honey.

Whatcha doin', honey?

Whatcha want to eat, honey?

The answer: Pear and Honey Custard Tart. This recipe comes by way of Macrina Bakery, and is 100% delicious.

Here's how you make it happen in your own home.

Pear and Honey Custard Tart

Makes 1 (10-inch) tart

• 1/4 cup whole almonds
• 1 recipe Sweet Almond Dough at room temperature (recipe below)
• 3 cups white wine
• 3/4  cup granulated sugar
• 3 pears, peeled, halved, and cored
• 1 cup heavy cream
• 1/2 cup honey
• 2 eggs
• 2 tablespoons unbleached all-purpose flour
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract

Procedure

1. Preheat oven to 350°F.
2. Spread almonds on rimmed baking sheet and toast for about 10 minutes, or until golden brown. Let cool, then finely grind in food processor. Set aside for garnishing the tart.
3. Using your fingers, press the Sweet Almond Dough into a 10-inch tart pan with a removable bottom. Form an even crust, about 1/8 inch thick, over the bottom and all the way up the sides of the pan. (It's important that the crust be the same thickness on the bottom and the sides.) Chill in the refrigerator for 30 minutes.
4. Line the chilled tart shell with a piece of parchment paper and fill it with dried beans or baking weights. Bake on center rack of oven for 20 to 25 minutes, or until crust is golden brown. Carefully remove paper and beans and set tart shell aside to cool. Leave the oven on.
5. Combine wine and sugar in a medium, heavy-bottomed saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, whisking occasionally. Gently place pears in hot wine, rounded sides down, and poach for 7 to 10 minutes, or until pears are fork-tender. Remove pears with a slotted spoon and set aside to cool. Continue simmering the poaching liquid until it has reduced by half its volume, then set it aside to use as glaze on the finished tart.
6. Combine cream, honey, eggs, flour, vanilla extract, and almond extract in a medium bowl. Mix well with a whisk.
7. Place cooled, pre-baked tart shell on a rimmed baking sheet. Slice the poached pears in half again lengthwise and arrange them in the bottom of the tart shell. (At the bakery we like to spread the slices out in a fan-like pattern.) Pour the custard filling over the pears, filling the shell to just below the top. Place baking sheet on center rack of oven and bake for 50 to 55 minutes, or until custard is set and golden brown. Let the tart cool on a wire rack for 30 minutes, then remove the sides of the pan.
8. Warm the reduced wine glaze over a low heat until it thins, then brush the surface of the tart with a little glaze. Sprinkle ground toasted almonds around the outer edge.

Sweet Almond Dough

This cookie-like dough is easy to make and even easier to work with. Rather than rolling out the dough, you simply press it into the tart pans by hand.

Ingredients

• 1/4 cup whole almonds
• 1/2 cup granulated sugar
• 1  1/2 cups unbleached all-purpose flour
• 1/2  teaspoon pure vanilla extract
• 1/2  teaspoon pure almond extract
• 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled

Procedure

1. Preheat oven to 350°F.
2. Spread almonds on rimmed baking sheet and toast for about 10 minutes, or until golden brown. Let cool, then finely grind in a food processor. Measure out 2 tablespoons of ground almonds and set aside. (The remaining ground almonds will not be needed.)
3. Combine 2 tablespoons of the ground almonds, sugar, and flour in a medium bowl and mix with a wooden spoon. In a separate bowl, mix together vanilla extract, almond extract and melted butter. Add butter mixture to the bowl of dry ingredients and mix until coarse and crumbly, using your hands to break up any large lumps. The finished dough will stick together when squeezed between your thumb and forefinger.
4. At this point, the dough is ready to be pressed into a tart ring. It doesn't need to be chilled. If you're not ready to bake with the dough, pack it into a ball and wrap it tightly in plastic wrap. The wrapped dough can be stored in the refrigerator for 1 or 2 days, or frozen for up to 1 month. It's a good idea to double wrap the dough before freezing it.
5. Frozen Sweet Almond Dough needs to be fully defrosted before it's used. My preferred method is to transfer the dough to the refrigerator 1 day in advance. Generally this crumbly dough is pressed into tart pans by hand rather than rolled out, but once it has been frozen the dough will be quite firm. In this case, roll the dough out to 1/8 inch thick and fit it into the desired tart man. The dough will probably crack when you lift it, but don't worry. Simply pinch the cracks together with your fingers to repair.

Sushi Cake Truffles Recipe from Crazy for Cake Pops

Photo courtesy of Ulysses Press; recipe reprinted with permission from Crazy for Cake Pops: 50 All-New Delicious and Adorable Creations

Totally sweet! I'm not so big on health food, but I am quite keen on eating cake that LOOKS like health food, so these cake pops got me super-excited! As the book entry says, "These sushi-inspired cake balls look so realistic you could serve them as canapés at your next party and astonish all your guests."

Sushi Cake Truffles

Makes 20 pieces of sushi

Ingredients

• 20 medium cake balls, chilled
• 1 (14-ounce) bag white candy melts
• ¼ (14-ounce) bag each orange and red candy melts
• White sugar strands or sprinkles
• 50 grams (¼ cup) black fondant, kneaded

Equipment

• Rolling pin
• Small palette knife

Procedure

1. Split each cake ball in half. Keeping them in pairs, shape each half into a rectangular block—they can be irregular sizes.
2. Melt the white candy. Stick each pair of blocks together, using the candy as glue, and insert a toothpick into each sushi piece. Leave to set. Place a sheet of parchment paper under a wire rack. Holding it by the toothpick, dip each piece fully into the white candy and shake off the excess. Run the toothpick through the wire rack and leave to set.
3. Melt the orange and red candy separately. Dip the top half of 10 sushi pieces into the red candy and the other 10 into the orange candy. While the orange candy is still wet, use a toothpick to draw chevrons on it with the white candy. Give it a gentle shake to smooth it out. Return to the wire rack to dry. 
4. Dab the remaining white candy around the bottom of each piece, sprinkling the white sugar strands as you go. Remove the toothpicks and leave to set.
5. Roll out the black fondant and cut out 20 strips about ⅝ inch wide and 4 inches long. Working quickly before the fondant dries, wrap them around the side of each piece. Place on a tray lined with parchment paper to set.

Want more sweet recipes? Find the book: Crazy for Cake Pops: 50 All-New Delicious and Adorable Creations.

Gelat-o-Clock: Homemade Dulce de Leche Gelato Recipe

There might be something better than homemade Dulce de Leche gelato.

But, you know, nothing is coming to mind just at the moment.

But I'm willing to wager a little bet.

My proposal? You spend a little while (or a long while, if you feel like making your own dulce de leche) making a list of things that are really delicious and might possibly be more delicious.

Then, you taste the gelato. If this gelato were a person, it would be the absolute suavest of Italian playboys. It's just so smooth and gooooooood. It's creamy. It's sweet with just a little-baby-taste of salt. Like, just enough to keep you licking the spoon clean before the next spoonful. It's a master of keeping you coming back for more.

And I'm betting that after you taste it, you'll be hooked. And you, like me, might be at a loss for what could possibly be better. Well, except for pairing it with this cake.

Here's the recipe. If you feel like using store-bought dulce de leche, like I did, make sure you buy some of the good stuff and then just skip to step 3.

Dulce de leche Gelato

Recipe courtesy Emeril

• 1 (14-ounce) can sweetened condensed milk (or purchased prepared dulce de leche)
• 1/4 cup brown sugar
• 1/4 cup water
• 2 large egg yolks
• 1 1/2 pints heavy cream
• 1 tablespoon vanilla
• 1/8 teaspoon salt

Procedure

1. Fill a large pot 3/4-full with water. Place the unopened can of condensed milk in the water, making sure it is covered completely, and carefully bring to a gentle boil. Reduce heat and simmer for 3 hours, adding more water as necessary. Remove from the heat and let sit until completely cool. Watch the can carefully to make sure it does not start to bulge. If the can does begin to bulge, remove from the heat and let cool. Once cool, punch a small hole in the top of the can, return to the heat, and continue cooking. Although this is a traditional way to make this recipe, we suggest using the method below as a safe alternative to cooking an unopened can of condensed milk.
2. Pour the condensed milk into the top of a double boiler set over simmering water. Cook, stirring every 5 minutes, until a caramel color is achieved, about 2 to 3 hours. Or, preheat the oven to 425 degrees F. Pour the condensed milk into a baking dish and cover with foil. Place the pan in a larger pan. Fill the larger pan with enough water to come halfway up the sides of the baking dish with the condensed milk. Bake until caramelized, about 2 hours.
3. In a clean saucepan, combine the brown sugar and 1/4 cup water. Bring to a boil over medium heat. Reduce the heat and simmer, stirring, until the sugar is dissolved. Remove from the heat and let cool.
4. In a metal bowl set over a pot of simmering water, whisk together the warm syrup and egg yolks. Whisk constantly until the mixture is a thick, pale yellow and reaches the ribbon stage. Remove the bowl from the heat, and beat with an electric mixer on low speed until cool. Whisk in the condensed milk, heavy cream, vanilla and salt. Strain through a fine mesh sieve into a clean container. Cover with plastic, pressing down onto the surface to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.
5. Transfer to the bowl of an ice cream machine and process according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

Chocolate Delirium Recipe from Rosie's Bakery

CakeSpy Note: This is a guest post from Judy Rosenberg, owner of Rosie's Bakery in Massachusetts and author of the newly-released Rosie's All-Butter Fresh Cream Sugar-Packed Baking Book (love the title!!). Here goes:

In the old days before we became aware of all the allergies that people have towards gluten, we still baked a host of cakes that did not contain wheat flour and therefore can today be considered “gluten free”. Flourless chocolate cake has been a staple of many a great baker. Its origins are found in fancy European baking, especially that of France.

Most of today’s “gluten free” pastries involve substituting all kinds of alternative choices for wheat flour; this can require changes in the other ingredients due to the fact that the gluten in wheat flour has bonding qualities, and when it is not present, the texture of the cake can be greatly affected.

What is beautiful about the classic “flourless” cake is that no substitutions are required because there is no flour involved to begin with! The incorporation of beaten egg whites and/or whipped cream helps the cake to rise somewhat while baking. The outcome is a marvelously fudgy cake that really accentuates the flavor of the chocolate and the texture that is created when you blend chocolate, butter and sugar together.

I am always thrilled to be able to introduce my gluten free customers to cakes that have been enjoyed for the past 35 years by Rosie’s customers and that I know have stood the test of time!

Here’s a melt-in-your mouth, not-too-sweet, flourless chocolate cake from Rosie's All-Butter Fresh Cream Sugar-Packed Baking Book that makes a welcome dessert for all chocolate lovers, including those who are gluten intolerant. I like to serve this cake with whipped cream or coffee ice cream, and occasionally I will throw some toasted chopped almonds or walnuts on top. If you don’t want to bother with the Chocolate Ganache, just dust the cake with cocoa powder and you still have a winner. After the guests have gone, I have been known to crawl into bed with a small piece that I have heated in the microwave and topped off with a little more ice cream.

Chocolate Delirium
makes 12 to 16 servings

• Butter for greasing the pan
• 1 pound (4 sticks) unsalted butter
• 1 cup sugar
• 1 cup strong brewed coffee or espresso
• 1 pound bittersweet chocolate (or a combination of 8 ounces unsweetened chocolate and 8 ounces semisweet), chopped into small pieces
• 6 large eggs, at room temperature
• 6 large egg yolks
• 1/4 cup plus 2 tablespoons heavy (whipping) cream
• chilled Chocolate Ganache (there's a recipe in the book, or use this one)
• Whipped Cream (page 119) or ice cream of your choice, for serving

Procedure

1. Place a rack in the center of the oven and preheat to 325°F. Lightly grease a 10-inch springform pan with butter. Line the bottom of the pan with a parchment circle or pan insert.
2. Melt the butter with the sugar and coffee in a large saucepan over medium-low heat.
3. Add the chopped chocolate to the butter mixture and stir. Turn the heat off, cover, and let sit until the chocolate has melted, about 10 minutes. Transfer to a large mixing bowl and stir with a whisk until smooth. Set aside.  
4. Whisk together the whole eggs and egg yolks in a small mixing bowl. Pour this mixture in a stream into the chocolate mixture while stirring vigorously with the whisk until blended.
5. Whip the cream in a small mixing bowl with an electric mixer until firm peaks form, about 40 seconds. Stir the whipped cream into the chocolate mixture until fully incorporated.  
6. Pour the batter into the prepared pan. Bake until the center is set but still slightly spongy in texture and a tester inserted in the center comes out with moist crumbs, about 1 ½ hours.  
7. Cool the cake in the pan on a rack for several hours.  
8. Remove the side of the pan and flip the cake onto the rack. Remove the pan bottom and the paper. Place a second rack over a large piece of aluminum foil. Flip the cake right side up onto the rack.
9. Pour the Chocolate Ganache over the top of the cake and use a frosting spatula to spread it evenly over the top so that it drips down the sides. Then use the spatula to lightly spread it around the sides of the cake. When the glaze sets, carefully lift the cake off the rack with a metal spatula and place it on a cake plate.
10. Serve with Whipped Cream or the ice cream of your choice.

La Dulce Vita: Almost Flourless Chocolate Cake with Dulce de Leche Recipe for Serious Eats

Around this time of year, an unnerving amount of people make declarations that they are going to avoid dessert, all under the alarming title of "New Year's Resolution".

Personally, I'd rather resolve to eat more deliciously. And if you resolve similarly, you'll undoubtedly get a lot of pleasure from Almost Flourless Chocolate Cake with Dulce de Leche.

This recipe is largely based on Evelyn Sharpe's 1969 recipe for "French Chocolate Cake", as discovered on Amanda Hesser's now-defunct Recipe Redux column, but is made even better with the addition of dulce de leche and ice cream or whipped cream on top.

For the full entry and recipe, visit Serious Eats!