Panna Cotta with Hazelnut Praline

Kindly provided by Chef Andrew Skorzewski Ingredients:  1 tbsp plus ¼ tsp gelatin ¼ cup milk 1 cup confectioner's (or icing) sugar. You can make confectioner's sugar by processing regular white sugar in a food processor with the blade 2 vanilla beans split lengthwise. Only if you must, you can substitute 2 tsp good pure vanilla extract ½ tsp salt 3 cups whipping cream 1½ cups sour cream For the Praline: ¼ cup sugar 1 tbsp golden corn syrup (or rich simple syrup) 1 tbsp water ¼ cup hazelnuts, *peeled, roasted and chopped ¼ tsp baking soda Panna Cotta In a small bowl, sprinkle the gelatin over the milk. In a medium size pot over medium/low heat, bring the sugar, vanilla beans, salt and 2 cups of the heavy cream to a boil, whisking occasionally. Remove from the heat. Take out the vanilla beans and scrape out their seeds, returning them to the pot. Discard the pod. Stir the gelatin mixture and add to the pot, stirring to dissolve. Pour the panna cotta into a large metal bowl and cool, stirring occasionally. Cool over cold, but not iced, water to speed the process.

Orange Fennel Biscotti

A Christmas tradition to enjoy by the fire, dipping in Brandenburg No.3. Ingredients:  4⅓ cups flour 1 tbsp baking powder ½ tsp salt 1 cup currants, soaked in warm water to plump, then drained 2 tsp vanilla 2 tbsp Venturi-Schulze Brandenburg No.3 2 tbsp fennel (or anise) seeds zest of 2 oranges ½ lb. butter (room temperature) 1½ cups sugar 4 eggs Sift together the flour, baking powder and salt. In another bowl, mix the currants, vanilla, No.3, fennel seeds and orange zest. In another bowl, cream the butter with the sugar, then add the eggs, one at a time, mixing well after each addition. On low speed, add the dry ingredients until just mixed. Stir in the No.3 mixture.

No.3 Cocktail, often referred to as the No.3 "Martini"

Created by Brian Storen and first served at the Bearfoot Bistro in Whistler, BC Canada ...... Heavenly! Ingredients:  2 oz Venturi-Schulze Brandenburg No.3 sweet amber wine 2 oz Mandarin Vodka 3 or 4 drops Venturi-Schulze Balsamic Vinegar ice cubes or crushed ice We keep the Brandenbur No.3 in the fridge and the vodka and the glasses in the freezer. Combine in a martini shaker, shake well and strain into two martini glasses. This "martini" is oh, so smooth and delicious.

Ginger Ice Cream with a Ginger Snap Tuile and Maple Quince Syrup

I heard that chef Sean at the Raincity Grill on Denman in Vancouver served this fabulous ice cream with our Brandenburg No.3 and it was a match made in heaven. Thank you Sean for sharing the recipe with us. Ingredients:  a little less than ½ cup (100 ml) heavy cream a little less than ½ cup (100 ml) milk 6 egg yolks ¼ cup sugar 1 tsp grated ginger For the Tuile: ¾ cup butter 3/8 cup honey 1½ cup flour 1½ cup icing sugar 3 egg whites ½ tsp grated ginger For the Maple Quince Syrup: ½ cup maple syrup 1 quince chopped Ginger Ice Cream In a sauce pan bring cream and milk to a boil. In a stainless steal bowl temper yolks and sugar by whisking in a ladle of the hot cream and milk mixture. Return to the sauce pan. Add the ginger and simmer until mixture coats the back of a spoon. Strain through a fine strainer and cool. Turn the mix into an ice cream machine. Let it churn until it thickens and freezes. Ginger Snap Tuile

Persian Lamb Shanks with Garlic & Eggplant

A real treat for curry lovers! Pairs well with a small glass of Brandenburg No.3. Ingredients:  6 large lamb shanks 3 large onions, thinly sliced & divided 1 tbsp. tumeric 1 tbsp. ground black pepper 1 tbsp. salt 3 large eggplants (3 lbs), peeled, cut lengthwise into ¾ inch thick slices vegetable oil ¼ cup olive oil 14 garlic cloves, peeled 1½ tsp. curry powder ⅔ cup tomato paste ½ cup fresh or frozen sour grapes or drained Persian sour grapes in brine (reduce salt in the recipe if using brirned grapes) Place the lamb in a large, heavy pot. Add enough water to cover lamb by 1 inch. Add ⅔ onions, tumeric, pepper and 1 tbsp. salt to pot. Boil 10 minutes. Reduce heat to medium and simmer lamb until tender when pierced with fork, about 1 hour 15 minutes. Drain lamb, reserving 1 ½ cups cooking liquid. (Can be made one day ahead. Cover and refrigerate shanks and reserved liquid separately.)

Brooding Chicken

Giordano's famous dark-spiced chicken, a dynamite match with our Brandenburg No.3 wine. Ingredients:  8 cloves 1 tsp allspice 1 tsp coriander seeds 1 tsp cumin seeds 10 black peppercorns ½ stick cinnamon seeds from 4 pods black cardamon seeds from 10 pods green cardamom 2 chicken breasts cut into 2 inch pieces, or 6 boneless chicken thighs (we prefer thighs) ¼ cup Venturi-Schulze Brandenburg No.3 wine 2 tsp cocoa powder ¼ cup strong coffee ¼ cup cream 1 tbsp butter Grind the first 8 ingredients to a fine powder in a spice of coffee mill. Combine the ground spices, cocoa and salt in a bowl, add chicken and stir well to coat. Leave to dry marinate for about 20 minutes. Shake the chicken and brown (about 2 minutes per side) in the butter in a frying pan. Add the rest of the dry marinade, the coffee and the No.3 and simmer for about 3 minutes for breast meat, 5 minutes for thighs. Add the cream and cook for 5 minutes over high heat until chicken is done and the sauce has thickened.

Gingerbread Squares

Michelle Schulze's Creation using our Brandenburg No.3 sweet wine. Ingredients:  2/3 cup raisins 2 tbp Bandenburg No.3 rind of one large orange 2 cups + 2 tbp flour 1¼ tsp ground ginger 1 tsp cinnamon ¼ tsp ground cloves pinch nutmeg pinch black pepper 1 tsp baking soda ½ cup butter, softened ½ cup milk, luke warm 1 cup molasses Preheat oven to 350° F. Put raisins in a small bowl and add orange rind and No.3 wine. Mix and let stand to soak. Mix dry ingredients together in a bowl. Beat softened butter, milk and molasses together in a bowl. Add the raisin mixture. Add dry ingredients and stir until combined. Do not over mix. Pour batter into a greased 8 x 8 baking pan and bake for 35 minutes, or until toothpick comes out clean. Cool on wire rack and serve with No.3 martini (see recipe index).

Five-spice Crème Brulée

Serves 6 to 8. We begged David Feys (of Feys & Hobbs) for this recipe, which he designed to pair with our Brandenburg No.3 at the Sunday Brunch of the Pacific Northwest Wine Festival several years ago. It was the biggest hit of the day! Ingredients:  1 cinnamon stick, broken up 2 whole star anise ½ vanilla bean, split and scraped out 2 tbsp sliced ginger root 5 whole cloves 3 strips orange zest 1 oz Venturi-Schulze Brandenburg No.3 18 oz whipping cream 5 large egg yolks ½ cup granulated sugar sugar for caramelizing Combine the first 6 ingredients in a non-reactive container. Pour in the No.3 and cream, stir well to combine, cover and allow to infuse for 1 to 3 days in the fridge. Preheat oven to 325°F. To prepare custard:
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