Let's Be Merry! Dessert Recipes
In the Elephant Island world dessert equates to a food group of it’s very own, a very hallowed place on the recommended food guide pyramid. So go ahead and enjoy any one of the recipes listed for your main course - we do!
Some rules of thumb to go by when pairing the Elephant Island dessert wines with these desserts:
- Don’t go sweeter (for the solid dessert course) than the wine you are intending to pour with it.
- If your using chocolate cups for wine glasses, pour the wine in a few minutes (10-15) before serving. This allows for a very positive marriage of wine & chocolate.
- The wine cancels out all calories in the dessert.
RECIPES WITH APRICOT DESSERT WINE
with Fuji Ice or Apricot Dessert Wine / Serves: 4
6 egg yolks
⅓ cup sugar, or to taste
pinch of salt
½ cup Fuji Ice wine or Apricot Dessert Wine (Citrus juice and zest, vanilla, or ground ginger or other spices may be added along with the wine)
Place the egg yolks, sugar and salt in top of a double boiler and place on top of the bottom of the boiler. The water should be lightly boiling and should not be touching the bottom of the top of the boiler (you can also simply use a bowl over a large pot of boiling water). Using a wire whisk or hand-held mixer, beat until the eggs are pale and creamy, about 3 minutes. Slowly whisk in the Fuji Ice wine. Continue to beat constantly until the custard is thick and doubled in volume, 5 to 8 minutes; it should just hold its shape. You can also use an instant-read thermometer to insure the mixture has reached 140°F. Beat the mixture for an additional minute or two. Spoon into stemmed glasses or pour into custard cups and serve warm.
nice on a hot summer day / Serves: 6
3 egg yolk
½ tablespoon water
3 tablespoons sugar
½ cup E.I. Apricot wine
¾ cup heavy cream
Combine egg yolks, water, sugar and Apricot wine in the top of a double boiler over hot, but not boiling water. Beat mixture until it is lukewarm. Remove from over hot water and continue beating mixture until foamy and slightly thick. In a bowl, beat cream until stiff and blend into egg mixture. Pour mixture into a freezer safe 1 quart mold, cover and freeze until firm (about 2 hours). To serve, dip mold briefly into warm water and invert mold on serving plate. Cut zabaione into 6-8 portions.
Thanks to John Mackey of Grand Forks, BC
Graham-cracker crumb crust, unbaked.
4 packages (250 g) cream cheese
softened ¾ cup sugar
1-tablespoon all-purpose flour
1 ½ teaspoons vanilla extract
4 large eggs ½ cup sour cream
1 ½ cups of chopped dried apricots (apricots must be marinated in Elephant Island Apricot wine for 24 hours before chopping)
1 150 ml jar black current cassis jam
125 ml Elephant Island Cassis
Add both ingredients to a double boiler and heat until it is a liquidy consistency. Serve warm over cheesecake
Preheat oven to 125°C. Prepare graham-cracker crumb crust in 9-inch spring form pan. With hand, press mixture firmly onto bottom of pan. Bake 10 minutes; cool on wire rack. In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth and fluffy. Beat in flour and vanilla until well combined. Reduce speed to low and beat in eggs and egg yolk, 1 at a time, beating well after each addition. Beat in sour cream just until blended. Fold in apricot mixture. Pour batter into pan. Bake cake 60 minutes at 125°C until set and 3 inches from center is slightly wet and cake is lightly golden and set. Turn off heat, crack oven door and leave for another hour. Cool completely on wire rack. Refrigerate overnight before serving. To serve, remove side of pan. Place cake on plate; garnish with coulis.
RECIPES WITH CASSIS
2 cups granulated sugar
2 cups water
3 cups of fresh blackberries
¾ cup of Elephant Island Black Currant wine
1 tsp of freshly squeezed lemon juice
In a saucepan bring sugar and water to a simmer stirring to dissolve the sugar. Cook for 2 minutes without stirring. Transfer to the fridge until completely cold. In a food processor or blender puree the blackberries, syrup, wine and lemon juice until smooth. Press through a fine sieve and cover until completely cold. Stir berry mixture and transfer to an ice cream maker and freeze according to the manufacturer’s instructions. NB: Raspberries can be used instead of blackberries.
A shout out to all of the lovely ladies from Brazil who visit the Island / Serves: 1
1 ripe papaya (for the Okanagan version - 1 ripe peach)
1 scoop vanilla ice cream
1 tbsp EIOW Cassis
1 sprig of mint for decoration
Peel the papaya and remove seeds. (If your using the peach - peel + remove pit). Cut in small pieces. Put in blender with ice cream. Blend until well smooth. Pour into bowl + drizzle Cassis on top + then garnish with sprig of mint. Apparently this is the bomb in Brazil...
6 ounces bittersweet chocolate, coarsely chopped
6 ounces semisweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 cup butter
¼ cup unsweetened cocoa powder
1 cup sugar
¾ cup packed brown sugar
½ cup Elephant Island Cassis
2 teaspoons pure vanilla extract
1 ¾ cups all-purpose flour
¾ teaspoon salt
Preheat the oven to 350°F. Lightly coat a 13-inch x 9-inch baking pan with cooking spray. Combine the chocolates with the butter and cocoa powder in the top pan of a double boiler over barely simmering water. Stir as the chocolates melt until smooth. Remove the top portion of the double boiler; let stand until the mixture is lukewarm, about 10 minutes. Meanwhile, lightly beat the eggs in a large bowl. Add the sugars; beat with an electric mixer at high speed until thick and light-colored, about 5 minutes. Beat in the Créme de Cassis and vanilla. Add the chocolate mixture and beat until well blended. With the mixer on low speed, gradually add the flour and salt; beat just until combined. Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Bake for about 30 minutes or until a toothpick inserted 2 inches from the center comes out slightly moist. Cool the brownies in the pan on a rack. When completely cool, cut the brownies into 30 squares. (Use a sharp knife and dip it in cool water for clean cuts.) Refrigerate the brownies with wax paper between layers in a covered pan. Serve in small square fudgelike servings. Skip dinner - eat many - wash down with a glass of cassis!
2 ½ cups water
3 cups sugar
4 large quinces
6 egg yolks
½ cup sugar
1 cup cream
½ cup milk
¾ cup Elephant Island Cassis
To cook quinces: bring water and sugar to boil in saucepan. Peel quinces and cut in half, do not remove cores. Drop quinces in boiling syrup, cover and simmer gently until they are bright pink. Turn off heat and allow quinces to cool in saucepan. To make sauce: beat eggs and sugar together until thick and creamy, and add remaining ingredients. Cook over low heat, stirring with wooden spoon until mixture coats back of spoon. Strain into a bowl. Cover and chill in refrigerator. To serve: remove quinces from syrup, cut through with sharp knife at 5 mm intervals. Carefully place each half quince on serving plate and fan the slices. Pour cassis sauce on one side of plate and garnish with a rose geranium leaf.
RECIPES WITH FRAMBOISE
For the apricot custard
2 ½ cups milk
1 vanilla bean, split lengthwise
6 large egg yolks
2/3 cup sugar
3 tablespoons cornstarch
3 tablespoons apricot brandy, or to taste
½ cup crème fraîche
½ cup well-chilled heavy cream
6 large fresh apricots, cut into 1/2-inch pieces (about 2 cups)
For the red berry mixture
4 cups strawberries, hulled
2 cups, raspberries, picked over
2 tablespoons sugar, or to taste
1 to 2 tablespoons fresh lemon juice, or to taste
1 to 2 tablespoons Elephant Isl Framboise, or to taste
For the blackberry mixture
2 ½ cups blackberries, picked over
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 tablespoon Elephant Isl Framboise
Lemon Almond Sponge Cake
1 cup all-purpose flour
½ teaspoon salt
2 teaspoons double-acting baking powder
½ cup finely ground blanched almonds
5 large eggs, separated
1 cup sugar
1 ½ tablespoons freshly grated lemon zest
4 tablespoons fresh lemon juice
1 teaspoon vanilla
1 teaspoon almond extract
The Magic Mixture
¼ cup Elephant Isl Apricot Dessert Wine
raspberries and blackberries for garnish plus additional raspberries as an accompaniment if desired
Make the Lemon Almond Sponge Cake: Line a greased jelly-roll pan, 15 ½ by 10 ½ by 1 inches, with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. Into a bowl sift together the flour, the salt, and the baking powder and whisk in the almonds. In the bowl of an electric mixer beat together the egg yolks, ¾ cup of the sugar, and the zest until the mixture is very thick and pale, beat in the lemon juice, the vanilla, and the almond extract, and beat the mixture for 3 to 5 minutes, or until it forms a ribbon when the beater is lifted. Add the flour mixture and beat the batter until it is just combined. In another bowl with cleansed beaters beat the egg whites with a pinch of salt until they form soft peaks, beat in the remaining ¼ cup sugar, a little at a time, and beat the whites until they form stiff peaks. Whisk one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spread the batter evenly in the prepared pan and bake it in the middle of a preheated 350°F. oven for 15 to 20 minutes, or until the cake is golden and a tester comes out clean. Let the cake cool in the pan for 5 minutes, invert it onto a rack, and discard the wax paper. Invert the cake onto another rack and let it stand, uncovered, overnight to dry out. Cut the cake with a serrated knife into ¾-inch cubes.
Make the apricot custard
In a heavy saucepan scald the milk with the vanilla bean. In a metal bowl whisk together the egg yolks, the sugar, the cornstarch, sifted, and a pinch of salt. Add the milk mixture to the yolk mixture in a stream, whisking, and transfer the mixture to the pan. Boil the custard, whisking, for 1 minute, or until it is thick and smooth, strain it through a fine sieve into a bowl, and stir in the brandy. Chill the custard, its surfaced covered with plastic wrap, for at least 6 hours or overnight. Whisk in the crème fraîche, fold in the heavy cream, beaten to stiff peaks, and the apricots, and chill the apricot custard, covered.
Make the red berry mixture
In a blender or food processor purée 2 cups of the strawberries, sliced, and 1 cup of the raspberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, force the purée through a fine sieve into a bowl, pressing hard on the solids, and stir in the remaining 2 cups strawberries and 1 cup raspberries, both crushed lightly.
Make the blackberry mixture
In a blender or food processor purée 1 ½ cups of the blackberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, transfer the purée to a bowl, and stir in the remaining 1 cup blackberries, crushed lightly.
Assemble the trifle
Arrange one third of the cake on the bottom of a 3 ½- to 4-quart trifle bowl, sprinkle it with one third of the brandy, and pour half the red berry mixture evenly over the cake. Spoon one third or the apricot custard evenly over the red berry layer, top it with half the remaining cake, and sprinkle the cake with half the remaining brandy. Pour the blackberry mixture evenly over the cake, spoon half the remaining custard over it, and top the custard with the remaining cake. Sprinkle the cake with the remaining brandy, pour the remaining red berry mixture evenly over it, and spoon the remaining custard evenly over the red berry layer, covering the red berry layer completely. Chill the trifle, covered, for at least 12 hours or overnight, garnish it with the berries, and serves it with the additional raspberries.
RECIPES WITH FUJI ICE
with Fuji Ice Wine or Apricot Dessert Wine. Serves 4
6 egg yolks
1/3 cup sugar, or to taste
pinch of salt
½ cup Fuji Ice wine or Apricot Dessert Wine
(Citrus juice and zest, vanilla, or ground ginger or other spices may be added along with the wine)
Place the egg yolks, sugar and salt in top of a double boiler and place on top of the bottom of the boiler. The water should be lightly boiling and should not be touching the bottom of the top of the boiler (you can also simply use a bowl over a large pot of boiling water). Using a wire whisk or hand-held mixer, beat until the eggs are pale and creamy, about 3 minutes. Slowly whisk in the Fuji Ice wine.
Continue to beat constantly until the custard is thick and doubled in volume, 5 to 8 minutes; it should just hold its shape. You can also use an instant-read thermometer to insure the mixture has reached 140°F. Beat the mixture for an additional minute or two. Spoon into stemmed glasses or pour into custard cups and serve warm.
RECIPES WITH STELLAPORT
Beau Mac Recipes - Aug 2008. Serves 12
13 oz. Dark semi-sweet chocolate
1 cup Freshly brewed coffee
10 oz. Sugar
13 oz. Unsalted butter, cut into bits
6 each Eggs
Line 6oz. foil cups with plastic wrap; spray with vegelene. In a stainless bowl over a water bath, melt chocolate in the coffee. Add sugar; heat until dissolved. Add butter in pieces, whisking over heat. Remove from heat and quickly whisk in eggs, one or two at a time. Immediately strain into another mixing bowl. Divide between 12 lined foil cups. Bake in a pre-heated 300-degree oven for approx. 50 minutes. They will not set up solid until they cool. Allow to cool at least 8 hours.
Beau Mac Recipes - Aug 2008. Serves 12
¾ cup Milk Chocolate Chips
¾ cup Dark Chocolate Chips
4 cups Heavy Cream
1 cup Sugar, divided
Place chocolate chips in a large mixing bowl and set aside. In a sauce pot, heat 2 cups of heavy cream with half of the sugar and bring to a boil. Immediately pour the hot cream into the bowl over the chocolate and let sit for 1 minute. Stir until all the chocolate pieces are melted and well combined. Cool to room temperature. Place 2 cups of heavy cream and ½ cup sugar into a mixer and whip until stiff peaks form. Carefully fold into the cooled chocolate and refrigerate for at least 2 hours.
Beau Mac Recipes - Aug 2008. Serves 12
¾ lb Butter, room temperaturev 1 cup Powdered Sugar
½ cup Orange Juice
1/3 cup Cake Flour
2 Tbsp White Sesame Seeds
Stir together butter and sugar in a pot then stir in orange juice and bring to a boil. Allow to boil for 1 minute then remove from heat. Whisk in flour and sesame seeds. Spread mixture over a silpat on a sheet pan and bake in a 350 degree oven for about 8 minutes or until golden brown.
200g dark chocolate, chopped
1 ¾ cups brown sugar
1 1/3 cups flour
¼ tsp. baking powder
1/3 cup cocoa
1 ½ cups raspberries (fresh or frozen)
Preheat oven to 350 degrees. Melt chocolate and butter in double boiler or microwave until melted and smooth. Mix sugar and eggs together, add butter/chocolate mixture. Sift flour, baking powder and cocoa and mix all to combine. Pour into 9 inch greased square cake pan lined with parchment. Top mixture with raspberries and bake for 30-35 minutes, until set. Serve warm or cold with whipped cream or vanilla ice-cream.
Note: if using frozen raspeberries, use right from freezer. Makes approx. 16 pieces. These brownies are exceptional served with a glass of Stellaport.