Chocolate Fig Cake with Cinnamon, Coffee and Cream
2023 Meritage
Ingredients
- ¾ cup all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1 Tablespoon instant coffee
- 1 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 1 ¼ cup granulated sugar
- 1/2 cup butter, (1 stick), melted and cooled to room temp
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chopped 85% bittersweet chocolate
- 4 to 5 fresh figs, stemmed and cut in half
- 2 oz cream cheese
- Powdered sugar, for garnish
- Unsweetened whipped cream, for serving (made from heavy whipping cream)
Instructions
Preheat oven to 350°F. Grease bottom and sides of an 8-inch springform pan or round cake pan with butter, or line with parchment paper. Sift together flour, cocoa, baking powder, coffee, cinnamon and salt in a medium bowl; set aside.
Beat granulated sugar and butter with a stand mixer fitted with the whisk attachment on medium-low speed until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla and increase speed to medium-high and beat until batter lightens in color and is fluffy, about 2 minutes. Fold in flour mixture by hand until all dry ingredients are incorporated.
Fold in chopped chocolate.Do not over mix. Pour batter into prepared pan. Divide cream cheese into small clumps, then press into batter. Arrange fig slices on top of batter to your liking, (I don’t recommend pressing figs completely into batter for a nice presentation), leaving about 1/2 inch from edge of pan. Sprinkle a bit of sugar over top to create a crust.
Bake cake in preheated oven until just set but still slightly moist in center, about 45-55 minutes. Let cake cool completely in pan to prevent cake from falling apart once removed. (Center will remain slightly soft even when cool.) Sprinkle with powdered sugar and serve with unsweetened whipped cream.
Enjoy with the 2023 Meritage.
Seared Duck Breasts with Silky, Savory Blackberry Clove Sauce
Ingredients
- 2 6oz packages of fresh blackberries
- ½ cup chicken stock
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon brandy
- 1 Tablespoon brown sugar
- Dash ground cloves
- Dash of cinnamon
- 1 Tablespoon butter
- 4 boneless, skinless duck breasts
- Olive oil for searing
- Salt to taste
- Optional- chopped fresh sage for garnish
Instructions
Place the blackberries, stock, vinegar, brandy, sugar, cloves and cinnamon in a small saucepan and bring to a simmer. Continue to simmer for around 15-20 minutes, breaking up the blackberries and reducing by about half. Add butter and stir.
Pat the duck breasts dry and sprinkle both sides with a bit of salt. Preheat a skillet to medium-high heat with a bit of olive oil. Place the duck breasts in the hot skillet and allow to cook for around 6-10 minutes. Flip and cook for an additional 4 – 5 minutes, depending on thickness and how rare you want it. Once the duck has cooked, set it aside to rest for a few minutes before slicing against the grain. Drizzle sauce over top and serve over with creamy risotto.
Serve the 2023 Frank Herbert Zinfandel alongside this beautiful dish.
Cheesy, Cheesesteak Sandwich with Peppers, Onions and Horseradish
2022 Foothill Zinfandel
Ingredients
- 1 Tablespoon olive oil divided (or as needed)
- 1 medium sweet yellow onion halved and thinly sliced
- 2 red bell pepper, thinly sliced
- A dash of sugar
- 1 1/4-1 1/2 lb. London broil beef, thinly sliced
- 1/4 cup Worcestershire sauce
- 4 hoagie or French rolls
- 3 tablespoons softened butter
Cheese sauce
- 8 ounces Emmentaler Swiss cheese- hand grated, large shreds
- 1 Tablespoon cornstarch
- 1 12oz. can evaporated milk, divided
- 1 Tablespoon prepared horseradish
- 1/4 teaspoon garlic powder
- 2 ounces cream cheese softened
Instructions
Place beef in freezer for about 20 to 30 minutes while you prepare the cheese sauce. In a large bowl, toss shredded cheese and cornstarch, shaking off any excess cornstarch. Place cheese in a medium-sized saucepan. Add half of the evaporated milk. Heat over low heat, whisking constantly until cheese melts, adding more evaporated milk when needed to reach desired consistency. The mixture might seem grainy at first, keep stirring, the graininess will go away as it heats and melts.
Once the cheese has melted, add horseradish, garlic powder and cream cheese and stir until smooth. Remove steak from freezer and place it on a cutting board. Use a sharp knife to trim edges of excess fat and then slice it as thinly as possible against the grain. Chop the sliced steak into very small pieces. You want little ¼-inch-ish pieces. Transfer beef to a bowl and allow beef to marinate in Worcestershire sauce for about 30 minutes.
Meanwhile, add 2 tablespoons olive oil to a large skillet and place over medium-low heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. Turning the heat down and covering, if needed. When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil and place over medium-high heat. Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Transfer the first batch of steak with a slotted spoon to the dish with the onions and peppers, leaving the juice behind in the pan. Add additional oil, if needed and repeat with remaining steak. Discard the marinade.
Preheat oven to 400F. Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and allow them to toast for 3-5 minutes. Drain off all of the juices from the skillet and return to the stove. Place all of the steak, onions and peppers to the skillet to reheat. Spoon cheese sauce over the mixture. Cook on low-medium until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls.
Perfect paired with the 2022 Foothill Zinfandel.