Foods to Pair with Sierra Ridge Wines
Flourless Chocolate Cake
(courtesy of Epicurious)
Yield: 12 Servings
This over-the-top cake has impressive looks and moistness. Start the cherries ahead: They soak in brandy for a week and then in syrup for at least two days. Or, use Sierra Ridge Winery Port to soak your cherries in! Yum!
- 1 750-ml bottle brandy or Sierra Ridge Winery Port
- 1 1/2 cups dried tart cherries
- 1 cup water
- 1 cup sugar
- 10 ounces bittersweet or semisweet chocolate, chopped
- 1 1/4 cups (2 1/2 sticks) unsalted butter, diced
- 10 large egg yolks
- 1/2 cup plus 6 tablespoons sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 9 large egg whites
- 8 ounces bittersweet or semisweet chocolate, chopped
- 1 cup heavy whipping cream
- 1 1/2 cups hazelnuts, toasted, coarsely chopped
For brandied cherries:
We often service this cake with fresh raspberries and whipped cream, rather than the brandy soaked cherries
Combine brandy and dried cherries in 4-cup glass container with lid. Cover and let soak at room temperature 1 week.
Bring 1 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat and cool syrup. Drain brandy from cherries (reserve brandy for another use). Add sugar syrup to cherries and stir to blend. Let soak at room temperature at least 2 days. DO AHEAD Can be made 2 weeks ahead. Store covered at room temperature.
Position rack in center of oven and preheat to 350°F. Butter 10-inch-diameter spring form pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper round. Place chocolate and 1 1/4 cups butter in medium metal bowl. Set bowl over saucepan of simmering water; stir until mixture is melted and smooth. Remove bowl from over water; cool to lukewarm, about 10 minutes.
Using electric mixer, beat egg yolks and 1/2 cup sugar in large bowl until very thick and pale yellow in color, about 5 minutes. Beat in vanilla and salt. Gently fold chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites and remaining 6 tablespoons sugar in another large bowl until peaks form. Fold 1/3 of beaten whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 45 minutes (cake will be puffed and soufflé-like while baking). Cool cake in pan on rack 15 minutes (cake will fall in center). Run knife around cake sides to loosen; press edge of cake down to make level with center. Remove pan sides and cool cake completely. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
Combine chocolate and cream in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water; let stand until ganache cools slightly but is still pourable, about 5 minutes.
Place cooled cake on rack set over rimmed baking sheet. Pour 1/2 cup ganache over top of cake. Using offset spatula, quickly spread ganache over top and sides of cake. Freeze cake 3 minutes. Pour remaining ganache over top of cake. Working quickly but gently and grasping pan bottom and rack together, slightly tilt rack with cake from side to side, allowing ganache to flow evenly over top and down sides of cake; smooth sides with offset spatula. Press hazelnuts onto sides of cake to adhere. Chill cake until ganache is set, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 45 minutes before serving.
Cut cake into wedges. Garnish with whipped cream and spoon brandied cherries alongside.
Braised Short Ribs with Pureed Vegetables made with Aglianico wine
(Recipe from Bon Appetite)
- 5 whole black peppercorns
- 1 small bay leaf
- 2 tablespoons coarse sea salt
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons (packed) fresh sage leaves
- 4 1/2 pounds beef short ribs, well trimmed
- 1/2 cup corn oil
- 4 cups low-salt chicken broth, divided
- 4 tablespoons extra-virgin olive oil, plus additional for potatoes
- 2 cups chopped onion
- 1 1/2 cups finely chopped carrots
- 1 1/2 cups finely chopped celery
- 1/4 cup tomato paste
- 1 750-ml bottle red wine ~ Aglianico, of course, 1 bottle for cooking and 1 bottle for drinking!
- 6 large white-skinned potatoes
Grind first 5 ingredients in spice mill. Sprinkle beef with additional pepper and 3 1/2 teaspoons herb-salt mixture. Heat 1/2 cup corn oil in heavy large pot over high heat. Working in batches, add beef and brown well, turning occasionally, about 8 minutes per batch. Using tongs, transfer beef to large bowl. Pour off oil from pot. Add 1 cup broth to drippings in pot and bring to boil, scraping up any browned bits. Pour deglazed pan juices into small bowl.
Heat 4 tablespoons olive oil in same pot over medium-high heat. Add onion, carrots, and celery; sauté until beginning to brown, about 12 minutes. Add tomato paste and sauté 2 minutes. Add deglazed pan juices and bring to simmer. Return beef and any accumulated juices to pot. Add wine and remaining 3 cups broth and bring to boil. Reduce heat to low. Season with pepper. Cover and cook until beef is very tender, stirring occasionally, about 2 hours.
Using tongs, transfer beef to large bowl. Tilt pot and spoon off fat from surface of sauce. Working in batches, puree sauce with vegetables in blender until smooth; return to pot. Boil until reduced to 4 cups, about 15 minutes. Add beef and stir to heat through. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.
Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain. Place 1 potato on each plate; press to mash slightly. Drizzle with extra-virgin olive oil. Top with beef. Spoon sauce around beef and potatoes and serve.