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Wine and Chocolate Weekend

It has been one chilly winter here in the Finger Lakes, so we are warming up this Valentine’s weekend with the Seneca Lake Wine Trail Event: Chocolate and Wine.  In the Tasting Room we are serving up some of our warm Chocolate Bread Pudding topped with creme anglaise and paired with our port-style Hellbender.  For those of you who are unable to make it to the Tasting Room we are posting our recipe here.

Chocolate Bread Pudding
Ingredients:
12 cups 1 inch crustless french bread
1/2 cup unsalted butter, melted
3 1/2 cups half and half
2 cups heavy cream
2 cups granulated sugar
8 large egg yolks
1 tbsp vanilla extract
1/2 cup coffee liqueur
8 oz unsweetened chocolate, chopped

Method:

Butter a 8 x 13in pan. Place bread in large bowl and drizzle
with butter.  Mix with hands to coat well.   Place coated bread in
buttered pan.

Bring half and half,cream and liqueur just to a simmer in
heavy saucepan. Remove from heat. Add chocolate and vanilla. Whisk
until melted and smooth.

Whisk sugar and yolks in another bowl to
blend. Whisk chocolate mixture into sugar mixture. Pour blended
mixture over bread.

Cover with plastic and let stand at least one hour
(not all liquid will be absorbed). Refrigerate.

Preheat oven to 350. Bake pudding until just set in center (center may
move slightly when dish is shaken), about 45 minutes.

Serve warm or at room temperature. Serves 10 to 12.
Pair with Hellbender for a lovely end to your meal.

Deck the Halls

The weekend before Thanksgiving is for most people a relaxing couple of days getting ready for the the in-laws coming to town. My weekend was a fantastically fast paced, busy and enjoyable Deck the Halls. The first of the two Deck the Halls weekends, this is a great way to kick off the holiday season, with some fun, wine and food.

Executive Chef Debra Whiting prepared a Dried Apricot Bar (find the recipe: Click Here) for the thousands (literally) of people who visited the Finger Lakes on this Seneca Lake Wine Trail Event. With these bars we served our 2009 “Circle” Label Riesling and our 2009 Dry Riesling. These were really fun pairings for us to try out and with great response from our guests.

As I mentioned before this was a really fun weekend for us here at Red Newt Cellars. Thanks to all of you who were able to make it out for the November Deck the Halls and we look forward to seeing the rest of you ticket holders in December.

Taverna Banfi meets Red Newt Cellars November 3rd, 2010

Can I say one word that sums up my latest experience with Taverna Banfi? WOW!!! (And yes, I am including the exclamation points in that one word.) It is truly a pleasure to sit and enjoy an incredibly nice meal with my friends and colleagues at the end of harvest.
The Pumpkin Sage Foccacia with the cinnamon butter was delicious, and because Brandon doesn’t eat carbs, I just had to eat his portion as well.
The 2009 Dry Riesling was the perfect accompaniment to the salad. After having a bite of the sauteed pears and field greens the aroma of pear drifting off the Riesling was enough to show me how wonderfully this meal was paired.
The Butternut Squash Ravioli with Sage Butter Sauce was tremendously well paired with the 2007 Red Newt Cellars Sawmill Creek Vineyards Gewurztraminer. The spiciness of the Gewurztraminer played so well with the slight sweetness of the squash. If you can put butter and sage into the mix, well…yes!
Now, I am a huge fan of venison, and Gewurztraminer with venison is one of my favorite pairings, so yes I saved a small sip of Gewurztraminer to have with my venison. Still glad I did! However I must say that the 2007 Glacier Ridge Vineyards Cabernet Franc with the stuffed venison and roasted root vegetables was scrumptious. Of course it doesn’t hurt that the Cabernet Franc is one of my favorite wines that Red Newt has ever produced, but truly a remarkable pairing. The currants in the stuffing showed so nicely with the fruit of the Cabernet Franc, and those earthy root vegetables brought out great depth in the wine.
For dessert the Maple-Gingerbread Layer Cake with the Spiked Cider was the perfect way to end this autumn style meal. And again, Brandon doesn’t eat carbs, so I got more than just my share.
Truly an incredible meal with great friends. I am very privileged to be included in the Red Newt Cellars family and all the time we get to spend together around great wine and great food is more than enjoyable.