THE GODDESS OF WINES  HOME PAGE APPLE CRISP Granny Smith apples are the key to this crisp, because their tartness is delicious with the sweet, crunchy oat-flecked crumb topping. Slideshow: Fruit Cobblers and Crisps 3 pounds Granny Smith apples - peeled, cored and thinly sliced 2 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 1 stick unsalted butter, finely diced and chilled, plus 2 tablespoons 1 1/2 cups all-purpose flour 1 1/2 cups light brown sugar 3/4 cup rolled oats (not quick-cooking) 1 teaspoon ground cinnamon 1/2 teaspoon fine sea salt Scant 1/2 teaspoon ground cardamom Creme fraiche or vanilla ice cream, for serving FRIED APPLES CHARDONAY 2 Green Granny Smith apples 2 Table Spoons Brown Sugar 1/8 Teaspoon Cinnamon 1/8 Teaspoon Nutmeg 1 Table Spoon Veggetable oil 1/4 Cup Chardonay Wine Wash, core and cut the apples into wedges. Lightly brown the apples in a cast iron skillet over low to medium heat with veggetable oil and butter. Add Chardonay wine, brown sugar, cinamon, nutmeg. Gently using a spatula turn apples while the brown sugar mixture begins to thicken. The Apples may be served warm, left to cool and served with whipped cream. BREAD PUDDING 8 c bite-sized bread pieces 3 large eggs 1 1/4 c light corn syrup 1/3 c packed light-brown sugar 1/4 c granulated sugar 2 Tbsp unsalted butter, melted 1 tsp maple or vanilla extract 1/2 tsp salt 1 tsp cinnamon 1 c pecans, halved or chopped Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray. Place all of the bread pieces into the baking dish. Pour the melted butter over the bread. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt. Stir in the pecans. Pour evenly over the bread pieces. Use a rubber spatula to push and "prod" the bread pieces around in the dish until all are coated in the syrupy mixture. 6 Bake at 375º for 45 minutes. Serve warm with a dollop of whipped cream! RED VELVET CAKE 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pans 3 cups cake flour (sift before measuring) 3 tablespoons unsweetened Dutch-process cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups granulated sugar 1/3 cup vegetable oil 3 large eggs, at room temperature 1 tablespoon red food coloring 2 teaspoons apple cider vinegar 1 teaspoon vanilla extract 1 cup buttermilk For the frosting: 4 8-ounce packages cream cheese, softened 2 sticks unsalted butter, softened 2 pounds (about 8 cups) confectioners' sugar 1 tablespoon fresh lemon juice 1/2 teaspoon vanilla extract 1/8 teaspoon salt Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment. Whisk the flour, cocoa powder, baking soda and salt in a bowl. Beat the granulated sugar, 12 tablespoons butter and the vegetable oil in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the food coloring, vinegar and vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, until just combined. Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 10 minutes on racks, then turn the cakes out onto the racks to cool completely. Using a long serrated knife, carefully slice each cake in half horizontally to make 2 even layers. Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until fluffy. Add the confectioners' sugar, lemon juice, vanilla and salt; beat until smooth. Put 1 cake layer on a platter; spread 1 1/4 cups frosting on top. Repeat to make 4 layers, ending with the cake. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting. ZABAGLIONE - Italian Wine Custard 5 egg yolks 1/3 cup granulated sugar 1/3 cup dry or sweet Marsala wine* 1 cup heavy cream (whipping cream), whipped until stiff 5 1/4 cups fresh berries (blackberries, blueberries, quartered strawberries, and/or raspberries) * Marsala wine is traditionally used, but you can also substitute sherry, Madeira, Grand Marnier, sparkling or dessert wine. Can also combine wine with a spirit such as bourbon, rum, or Calvados, or other brandy, or add a favorite liqueur such as praline or Frangelico. Citrus juice and zest, vanilla, or ground ginger or other spices may be added along with the wine. Instructions: Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble. With a hand held electric mixer or thin wire whip, beat the egg yolks and sugar together approximately 3 minutes or until pale yellow. Slowly whisk in the Marsala wine and set the bowl over the barely simmering water(Reminder - water should not touch bottom of bowl). Continue to beat constantly, approximately 10 to 15 minutes, until the eggs triple in volume, thicken, and reach a temperature of 140 degrees F, as registered on an instant thermometer. The eggs will first become frothy, then as they cook, they will slightly stiffen but still hold the air. If you stop whipping or the water boils you might scramble the eggs. Be sure to move the beater or whip around the bowl so the eggs cook evenly. NOTE: If the eggs begin to curdle pull the insert away from the water for a few seconds to cool it (keep whisking constantly). Remove from heat and cool the mixture completely in the refrigerator. When the mixture is cool, gently fold in prepared whipped cream using a rubber spatula. NOTE: Zabaglione can be made ahead and stored, covered, in the refrigerator for several days. Bring the sauce to room temperature before serving with your favorite berries. In a serving dish (a large martini or wine glass makes a nice presentation), dollop some of the zabaglione. Add fresh berries. Finish by adding another good-side dollop of zabaglione and top with mint sprig and a few more berries. Whisk all the ingredients together in a bowl. Then place the mixture in to a double boiler over medium heat. Stir constantly until the mixture begins to thicken and remove from heat. The Italian custard is served warm NOT HOT and can be garnished with whipped cream and fresh berries. KING CAKE A long-standing Mardi Gras tradition, the ring-shaped confection is decorated with green, purple and gold, the colors of Mardi Gras. Baked into each cake is a tiny plastic baby or coin. Tradition has it that whoever gets the slice of cake containing the trinket has to host a Mardi Gras feast the next year. 1/3 cup granulated sugar 1 teaspoon salt ½ cup all-purpose shortening 2 large eggs 2 (-ounce) packs active dry yeast 1 cup milk (room temperature) ¼ teaspoon lemon extract ¼ teaspoon orange extract ¼ teaspoon vanilla extract ¼ teaspoon butter extract 4 cups all-purpose flour, plus 1 tablespoon for rolling the dough Cup canola oil Cup cinnamon-sugar blend* 3 cups multicolored sugar (recipe below) In a stand mixer set on low speed, mix the sugar, salt and shortening until well creamed. Add the eggs and continue to mix until the eggs have incorporated. In a small bowl, dissolve the yeast in the milk, then add in the extracts and stir. Pour the milk mixture into the egg mixture and continue to mix over low speed. Slowly add the flour and mix until the dough tightens, but doesn’t become tough, about 2 minutes. Remove the dough from the mixer and form it into a ball. If the dough feels too sticky, sprinkle it with some of the tablespoon of flour. Cover the dough with a clean kitchen towel and allow it to rise for 1 hours. When dough has risen, use a rolling pin to roll it into a rectangle, sprinkling the dough with the remaining flour to prevent sticking, if necessary. Brush the dough’s surface with the oil, making sure to coat it evenly, then sprinkle the cinnamon-sugar blend liberally on top. When the surface is coated, fold the dough in half lengthwise. Cut the dough into 3 long ropes. Arrange the dough ropes vertically side-by-side on the work surface, and braid the dough as you would hair. Once braided, use your hands to gently shape the braided dough into a ring. Place the shaped dough on a parchment paper-covered baking pan, and allow the dough to rise again until it doubles in size, about 1 hours. After the dough has risen for the second time, preheat the oven to 370°F. Sprinkle the dough’s surface with the colored sugars. Bake for 12–15 minutes until the surface turns golden brown. Let it cool slightly before slicing and serving. Serves 8. *The cinnamon-sugar blend may be purchased in many markets. It can also be made by combining cup sugar with 1 tablespoon cinnamon. Multicolored Sugar 3 cups granulated sugar, divided 1 teaspoon purple food coloring 1 teaspoon yellow food coloring 1 teaspoon green food coloring In a small bowl, whisk together 1 cup of the sugar with the purple food coloring. Mix well until the sugar is evenly colored. Repeat this process in separate bowls to create the yellow- and green-colored sugars. Makes 3 cups. Top Of Page