Tuesday, June 18 2013, 10:06 AM MDT
Castle Creek Brownies, Hot Fudge and Ice Cream
As Aired On May 25, 2012
Recipe Courtesy of Castle Creek Winery
½ cup dried cherries, chopped
¾ cup Castle Creek Cabernet
¾ cup butter (1 ½ sticks)
1 - 12 ounce package semi-sweet chocolate chips
½ tsp. instant coffee powder
3 large eggs
1 1/8 cups sugar
3/4 cup all-purpose flour
1 ½ Tbsp. Vanilla extract
1.) Preheat oven to 350.
2.) In a pot over medium/high heat, bring the cherries and the wine to a simmer, stirring occasionally. Allow to reduce until about 1 tablespoon of liquid remains.
3.) Combine the butter, chocolate and coffee powder in a microwave safe bowl. If you hate coffee, don’t be afraid of this ingredient. Coffee, in small doses, is widely known in the baking world to intensify the flavor of chocolate without leaving any of its own flavor behind. Microwave on defrost for 30 seconds, stir and repeat until melted and combined.
4.) In the bowl of a stand mixer, beat eggs and sugar, at high speed for 5 minutes then add vanilla. Beating the eggs and sugar together is what gives brownies that beautiful crust on top. Reduce speed to low, and add the chocolate mixture then beat until combined. Stir in dried cherries and reduced wine. Slowly add flour and beat until combined, but don’t over mix. Pour the batter into a greased 9X9 glass baking dish. Bake until the edges start to pull away from the pan and the center is no longer wobbly, about 35 - 40 minutes. You won’t be able to wait for these to cool down before digging in!
Merlot Hot Fudge Sauce
Makes about 3 ½ Cups
2 ¼ cups granulated evaporated cane juice (natural sugar or refined sugar)
¾ cup high quality cocoa
¼ cup all-purpose flour
½ tsp. sea salt
14 oz. heavy cream
1 cup Merlot (or similar dry, red wine)
3 TBS butter
2 tsp. vanilla
Ice cream (or flavor of your choice)
Additional garnishes if desired, such as whipped cream, nuts, etc.
1.) In a medium saucepan, combine the sugar, cocoa, flour, and salt. Add the cream, wine, and butter.
2.) Over medium heat bring the mixture to a boil, stirring constantly. Reduce heat to medium-low and continue to cook and stir for an additional five minutes.
3.) Remove from heat and allow to cool; stir in vanilla.
Castle Creek Gewürztraminer Ice Cream
Makes 5 Cupcs
2 cups heavy cream
8 large egg yolks
3/4 cup plus 2 tablespoons sugar
1/2 cup milk
1/4 cup Castle Greek Gewurztraminer
1.) In a medium saucepan, heat the heavy cream until bubbles appear around the edge.
2.) Beat the egg yolks with the sugar until smooth. Gradually beat the hot heavy cream into the egg yolks.
3.) Return the mixture to the saucepan and cook over moderate heat, stirring constantly, until the custard is thick enough to coat a spoon, about 5 minutes; do not let the custard boil or it will curdle.
4.) Strain the custard into a bowl set in a larger bowl of ice water. Stir the milk into the custard and let cool completely, stirring occasionally.
5.) Freeze the custard in an ice cream maker according to the manufacturer's instructions. When the custard is frozen but still soft, add the wine and continue churning until the ice cream is firm. Transfer to a chilled container; freeze for 1 to 2 hours.
6.) The ice cream can be frozen for up to 2 days.
(Copyright 2012 Sinclair Broadcasting Group.)