Wine Recipes

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. Serve with our Brandenburg No.3, but beware: this is a stimulating physical experience!

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:

In a medium stainless steel bowl, stir the egg yolks and ½ cup sugar together until the grittiness goes away. Strain the infused cream through a fine sieve into the egg mixture and stir well, but do not whisk. Portion the custard into ramekins and set them in a shallow baking dish. Bring a kettle of water to the boil. Set the baking dish with the custards in the middle of the preheated oven and pour the boiling water into the dish until it comes halfway up the sides of the ramekins.

Bake for 25 minutes or until set. To test for doneness, touch the custard with your fingertip. If it sticks to your finger, it is not done yet, so continue to bake.

Remove the baked custards from the oven and carefully lift them from the water bath. Cool for 20 minutes before setting in the fridge. This point can be reached the day before.

To serve: sprinkle an even layer of sugar on each custard and use a propane torch to melt the sugar, being careful not to blacken it too much. Let them set 5 minutes before serving.

The taste combination with the No.3 wine is dynamite!

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

Cream the butter, honey and ginger together. Sift in flour and icing sugar. Add egg whites, mix until smooth. On parchment paper spread the batter into desired shapes using a palette knife. Bake at 350 degree oven for 3 minutes or until golden brown. Rotate the cookie sheets front to back halfway through the baking period.While these are baking prepare your next sheet. Remove from oven and have a rolling pin and spatula close by. Cool the cookies for about 30 seconds to one minute, until they can be lifted without tearing, but are still flexible. Place each cookie on top of the rolling pin and gently press to get the curved shape. Quickly do the other three cookies. If cookies become too rigid to roll, return them briefly to the oven to soften. When cool transfer to cooling rack.

Maple Quince Syrup

Bring the half cup of maple syrup and chopped quince to a simmer. Cook until quince is soft. Strain and reserve.  

Place a scoop of ice cream on the tuile and drizzle with maple quince syrup.

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).

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.

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.

Form two "loaves" out of the dough, about 14 inches long, 4 inches wide and an inch high. Bake in a preheated 325°F oven approximately 25 minutes, or until golden brown with cracks on top. Let cool slightly, then slice into biscotti approximately ¾ inch wide and on a slight angle. Lay biscotti out flat and rebake about 10 minutes, or until golden on top, still fairly tender. We love them still warm from the oven, brought by the fire and dipped in No.3!

For a variation, you can substitute lemon zest for the orange, raisins for the currents and add one cup toasted, skinned and chopped hazelnuts to the raisins.

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.

Whisk the remaining cup of cream to soft peaks. Stir the sour cream to an even consistency before folding it into the whipped cream, then fold this into the cooled mixture. Fold gently, but thoroughly, to keep the mixture light and airy.

Pour into a jelly mold or into individual ramekins and refrigerate. Can be made the day before serving.

To serve the panna cotta, unmold by dipping into some hot water and then inverting onto a serving platter, or individual dessert plates in the case of ramekins. You may have to run a knife around the sides of the ramekins and release the panna cotta on an angle over the plates. Pour a little of the chocolate Brandenburg No.3 sauce over the top (or around) and decorate with the praline.

Praline Brittle

Prepare a tray lined with parchment paper.

Caramelize the sugar, syrup and water over medium high heat until medium dark. The trick is to get it dark, but not burnt. Keep a close eye (and nose!) on it and be quick to take it off the heat as soon as it has darkened, add the hazelnuts and soda, mix quickly and spread immediately out on the tray. Cool, then break into chunks.

* To peel hazelnuts perfectly before roasting, combine a tablespoon of baking soda with 1 quart of water water in a saucepan and bring to a rolling boil. Blanch the hazelnuts for about 3 minutes minutes and drain in a colander. Run cold water over the nuts and peel. The skins will slide off easily with your fingers. Toast the hazelnuts to a light brown color in a dry frying pan over medium heat or in the oven.

Chocolate Brandenburg No.3 Sauce

You can make your own caramel and blend with fine chocolate into the heated wine, but for a cheeky short cut to a fun sauce, you can bring ¼ cup Venturi-Schulze Brandenburg No.3 wine to a rolling boil, lower the heat and add the Caramilk bar, broken into squares. Stir and when it is completely melted, strain and serve warm.

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.)

Place eggplant slices in strainer set in sink. Sprinkle with salt; let drain 1 hour. Pat eggplant dry. Place rack over large rimmed baking sheet. Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil over high heat until just beginning to smoke. Working in batches, carefully slide eggplant into oil and cook until deep golden brown, about 2 ½ minutes per side. Using slotted spoon, transfer eggplant to prepared rack to drain.

 Heat olive oil in heavy large pot over medium heat. Add remaining ⅓ of onion and sauté until beginning to soften, about 2 minutes. Add garlic cloves, sauté until onion is translucent, about 18 minutes. Stir in curry powder and tomato paste; sauté 1 minute. Add lamb shanks turning to coat. Tuck tomato wedges between shanks. Add 1 cup reserved lamb cooking liquid and sour grapes. Bring to boil; reduce heat to medium and simmer 15 minutes, adding more reserved lamb cooking liquid if too dry.

Place lamb shanks in single layer on large platter. Place eggplant slices between shanks. Pour sauce over, serve.

Note: Sour grapes get their punch because they’re picked before they sweeten. Some Middle Eastern markets sell them fresh starting in the spring, or you can find them frozen or pickled (often called ghoureh) year round. Pickled sour grapes can also be purchased online at sadaf.com.

For more recipes, visit: www.venturischulze.com/recipes