Red Wine Chocolate Cake

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FOR CAKE:

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

3/4 cup dark brown sugar

2 large eggs

2 teaspoons vanilla

1 1/4 cups Walnut Hill Winery Ridgeview Red

FOR GLAZE:

1/4 cup unsalted butter, at room temperature

1 cup semisweet chocolate chips

1/2 cup Walnut Hill Winery Ridgeview Red

1 cup powdered sugar

 

DIRECTIONS:

Preheat the oven to 350F/180C.

First, mix your dry ingredients. Sift flour, cocoa powder, baking soda, and salt into a bowl. Mix until well-blended and set aside.

In a separate bowl, beat together butter and sugar until light and fluffy. Add in the eggs and beat until well-blended. Add vanilla extract and beat to blend. Beat in the dry ingredients in 3 sections on a low speed. Add in the wine in 2 parts in between the dry ingredients. Beat until all ingredients are well-blended.

Pour batter into a greased bundt pan. Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.

To make the glaze, microwave the chocolate chips and butter for 1 minute, pausing after 30 seconds to stir. (If the chocolate chips aren’t fully melted, microwave for an additional 15 seconds. Add wine and whisk to blend. Add powdered sugar and whisk to blend. Let rest for 10 minutes before glazing the cake.

 

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Spiced Hot Catawba Wine

2 cups cran-apple juice

1 cinnamon stick, cracked

3 whole cloves

1 bottle (750ml) Walnut Hill Winery Catawba

sliced kiwi, lime or seedless green grapes

Place cran-apple juice, cinnamon stick and cloves in a non-aluminum saucepan,; bring to a boil, cover and reduce heat so it will simmer for 15 minutes. Keep covered and cool to room temperature. Strain into a large non-aluminum saucepan or range top-proof casserole, which also can be used as a bowl for serving. Add WHW Catawba and heat, but do not boil. Serve hot with a sliced fruit for garnish.

Concord Cranberry Meatballs

Meatballs-cranberry

Ingredients:

2 pounds extra lean ground beef

1 ½ cups bread crumbs

½ cup finely chopped celery

½ cup finely chopped onion

2 eggs

1 tablespoon Worcestershire sauce

2 teaspoons garlic powder

1 teaspoons salt

½ teaspoon pepper

Concord Cranberry Sauce (see recipe below)

Preparations:

Preheat oven to 375 degrees F. Lightly oil a large shallow baking dish or pan.

In a large bowl, combine ground beef, breadcrumbs, celery, onion, eggs, Worcestershire sauce, garlic powder, salt and pepper. Mix well. Shape into 1-inch balls. Place in one layer in prepared baking pan.

Bake for 20 minutes, turning once. Remove from oven. Drain grease from pan and transfer cooked meatballs to a heated chafing dish or a crock pot/slow cooker; pour prepared Concord Cranberry Sauce over the meatballs. Over low heat, keep warm while serving. Stirring occasionally. Serve with appetizer toothpicks or skewers

Concord Cranberry Sauce:

1 14-16 ounce can whole cranberry sauce

½ cup firmly packed brown sugar

1 cup Walnut Hill Winery Concord

2 teaspoons hot Chinese mustard

In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, WHW Concord and Chinese mustard. Stir to combine. Let simmer for 5 minutes, stirring often. Remove from heat; set aside.

Cheesecake with Wine Gelee

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CRUST:

2 cup graham crumbs
6 tablespoons sugar
6 tablespoons melted butter

Divide into lined mini muffin cups and press to the bottom firmly.

FILLING:

2 bars cream cheese
1 1/2 tablespoons flour
1/2 cup sour cream
1/2 cup sugar
2 eggs
1 1/2 teaspoons vanilla

Mix cream cheese, sugar and vanilla with electric mixer at medium speed until well blended. Add eggs, mixing on low speed until blended. Add in flour and sour cream. Pour over crust. Bake at 325 degrees F for 25 minutes. Let cheesecake cool then refrigerate until chilled or at least 1 hour. Makes 48 mini cheesecakes

WINE GELEE:

1 envelope unflavored gelatin
2 1/2 tablespoons cold water
4 teaspoons sugar 
1/3 cup Walnut Hill Winery Concord 
1/3 cup Walnut Hill Winery Catawba

In a small bowl, sprinkle the gelatin over cold water and let soften. Microwave at high poser for about 15 seconds or just until the gelatin is melted. Put wines in separate bowls add 2 teaspoons sugar in each bowl and microwave for 20 seconds; stir to dissolve sugar. Divide melted gelatin equally in wine bowls and stir. Let wines stand until cooled, about 10 minutes. Pour onto cheesecake and refrigerate until chilled and set, about 20 minutes. Each flavor tops 24 mini cheesecakes

Makes 48 mini muffin cups.