Applewood Winery Blog

 Here are the recipes from the New York Riesling Experience courtesy of our Chef Suzanne Donovan.  The event was a great success and people really enjoyed her pairings with the different Rieslings.  One of the big hits of the event was a dry sparkling Riesling which we made just for the event.  It was so popular that we intend to bottle some for a Wino Club selection in the future.

Come visit Applewood Winery in New York's Hudson Valley, 82 Four Corners Rd. Warwick, NY  10990 applewoodwinery.com

 

Coconut Cake with Tropical Coulis

 

Cake:

1 box super moist white cake mix, prepared as directed

1 tsp. coconut extract

4 oz. sweetened shredded coconut

 

½ - ¾  can of Coco Lopez

 

For the frosting:

1 pound cream cheese, at room temperature

1/2 pound (2 sticks) unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

1 pound confectioners' sugar, sifted

6 ounces sweetened shredded coconut

 

For Coulis:

1 10-oz package of frozen tropical fruit, defrosted

¼ cup Applewood Winery Riesling

2 tablespoons sugar

1 teaspoon lemon juice (or to taste)

 

Directions:

 

Prepare cake mix as directed, and add coconut extract.  After batter has been mixed, fold in 4 oz. shredded coconut.  Bake as directed.  When cake comes out of oven, and is still hot, poke holes in cake with a cake tester and pour Coco Lopez on top.  Let cool.

Meanwhile, prepare frosting.  For the frosting, combine the cream cheese, butter, vanilla and almond extract and beat on low speed with electric mixer. Add the confectioners' sugar and mix until just smooth (don't whip!).  Frost cake once it is cooled (you will have extra frosting).  Top with remaining coconut.

To make coulis, simply blend all ingredients in a food processor or blender.  Strain if any fruits have seeds.

 

To serve, pour some coulis on the plate and place the frosted coconut cake on top.  Enjoy with Applewood Winery’s Dessert Riesling.

 

 

Riesling Sauce

 

Ingredients:

1 large shallot

4 cloves garlic, minced

¼ teaspoon red pepper flakes (or to taste)

1 stick butter, divided

3 tablespoons olive oil

½ cup low sodium chicken broth

1 cup Applewood Winery Riesling (Semi-Dry)

juice of ½ lemon (or to taste)

2 tablespoons flour

1 bunch chopped flat leaf parsley

Salt and pepper

 

Directions:

Melt ½ stick of butter and olive oil together.  Add shallot and garlic, sauté until translucent.  Add red pepper flakes and stir.  Add broth, wine, and lemon juice.  Increase heat.  Mix flour with remaining butter until thick paste is formed, then whisk into sauce.  Bring to a boil, continuing to whisk so no lumps form.  Remove from heat, add parsley and season to taste with salt and pepper.  Reserve some parsley to sprinkle over dish.

 

This quick and easy sauce is wonderful poured over pasta with seafood, such as shrimp and scallops.  The sweetness of the Riesling reflects the delicate sweetness of the seafood.  Be sure to enjoy this entrée with a chilled glass of Applewood Winery Semi-Dry Riesling!

 

 

 

Asian Chicken Salad

 

Dressing:

1/4 cup rice wine vinegar

2 tablespoons smooth peanut butter

1 tablespoon chopped fresh ginger

2 teaspoons chipotle pepper puree

1 tablespoon soy sauce

1 tablespoon honey

2 teaspoons toasted sesame oil

1/2 cup canola oil

Salt and freshly ground pepper

 

Salad:

1/2 head Napa cabbage, shredded

1/2 head romaine lettuce, shredded

2 carrots, shredded

1/4 pound sugar snap peas, julienned

1/4 cup coarsely chopped fresh cilantro leaves

1/4 cup thinly sliced green onion

2 cups shredded rotisserie chicken

1/2 cup chopped roasted peanuts                                                                 

1/4 cup chopped fresh mint leaves

Chili oil, optional

Grilled lime halves, for garnish

 

 

Directions:

Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine the remaining ingredients up to and including peanuts.  Add the dressing and toss to combine.  Transfer to a serving platter and top with and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

 

This flavorful salad is paired with Applewood Winery Off-Dry Riesling.  The slightly fruity notes in the wine balance the salty and spicy flavors in the dressing.  Enjoy this on a warm spring day!

 

 

 

Leek, Goat Cheese, and Bacon Tart

 

Ingredients:

1 prepared pie crust, or your favorite recipe

Filling:

 

¼ cup Applewood Winery Dry Riesling
2 tablespoons (1/4 stick) butter
2 cups chopped leeks (white and pale green parts only; about 3 large)
1 teaspoon vegetable oil
4 ounces thinly sliced bacon or pancetta, chopped
2/3 cup half and half
2 large egg yolks
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Thyme leaves, to taste
2 ounces soft fresh goat cheese, crumbled

Fresh parsley leaves (optional)

Preparation

For crust:
Roll our crust and place in tart pan with removable bottom.

Meanwhile, prepare filling:
Preheat oven to 350°F. Cook bacon or pancetta until crisp.  Using a slotted spoon, remove the meat and drain all but 1 tablespoon of rendered fat.  Melt butter into drippings, add leeks and sauté 10 minutes.  Pour wine in and scrape up any brown bits.   Cook until wine is almost gone, then cool. Whisk half and half and next 4 ingredients in medium bowl to blend.   In pie crust, scatter leeks around.  Pour the half-and-half filling in, then put goat cheese and bacon on top.

Bake until filling is set and crust edges are golden, about 35 -40 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.)

Remove tart from pan and top with chopped parsley.   Serve with Applewood Winery Dry Riesling- the lemony notes of the wine complement the slight tang of the cheese.