Icewine Recipe: Icewine Crème Brûlée (Egg-Free)

Icewine Crème Brûlée (Egg-Free) Courtesy of: Anna Olsen Food Network Serves 6 This version of crème brûlée is not cooked using eggs, but instead uses the acidity of Icewine, a very sweet dessert wine, to set the cream. Because it is not baked, it can be beautifully presented in wine glasses. Ingredients Custards 2 ½ cups whipping cream ¾ cup sugar ½ cup Pillitteri Riesling Icewine 2 tablespoons lemon juice Oat Brûlée & Assembly ¼ cup maple syrup 3 tablespoons regular rolled oats (not instant) 1 ½ cups mixed fresh berries, such as raspberries, blueberries, strawberries, blackberries Oat Brûlée & Assembly ¼ cup maple syrup 3 tablespoons regular rolled oats (not instant) 1 ½ cups mixed fresh berries, such as raspberries, blueberries, strawberries, blackberries Directions Custards Heat the cream and sugar over medium heat and whisk occasionally, heating just until the sugar has fully dissolved. Remove the pot from the heat and stir in the Icewine and lemon juice. Allow the mixture to cool for 15 minutes, then carefully pour into serving dishes (you can use wine glasses, champagne flutes, or other desired attractive glassware, since you will not be using a torch to “brûlée” this dessert). Chill overnight to set (these custards need at least 8 hours to set). Oat Brûlée & Assembly 1. For the oat brûlée, preheat the oven to 375 F. Line a pie plate with foil and spray with food release spray. 2. Stir the maple syrup and oats until the oats are fully coated and then pour this into the prepared pie place, swirling to make an even and thin layer. Bake this...

2014 Niagara Icewine Festival – My Review

By:Jason Solanki Published: January 23rd, 2014 http://vintagewinepicks.blogspot.ca/2014/01/2014-niagara-icewine-festival-my-review.html What an amazing two days! Last weekend, we enjoyed many Icewines and tasty culinary creations at 9 different wineries throughout Niagara-on-the-Lake and Twenty Valley. The full photo gallery is available at the bottom of this post. Our group of 11 began Saturday afternoon at Sue-Ann Staff Estate Winery, where we were greeted by Chris, whom I first met back in Fall of 2012 at Niagara College Teaching Winery. While waiting for the rest of the group to arrive, we tasted a few wines in Sue-Ann’s kitchen. Sue-Ann tends to make wines in a crowd-pleasing style, and her 2012 Rosé (87 pts) fits that bill nicely. It’s a blend of 92% Loved by Lu Riesling and 8% Unoaked Cab Franc and is fresh and crisp with grapefruit, peach, and lime aromas, with nice replays on the palate; it’s medium-bodied with a long, tart finish. Chocolate bark topped with goodies at Sue-Ann Staff Estate Winery Once everyone arrived, we walked into Sue-Ann’s formal dining room where we chose our chocolate bark and hand-picked our toppings, and then paired it with our choice of the 2007 Riesling Icewine or the 2011 Sparkling & SASSY Riesling (89 pts, reviewed here). On my chocolate bark, I opted for the nuts, dried citrus and dried berries and paired it with the sparkling wine. The pairing was fantastic - the right amount of sweetness from both the wine and the chocolate bark was in sync and perfectly complemented each other. There was also a smoked salt bark which I completely forgot about, but at least one person in our...