~ from Elaine Bell
Finally! "A dessert that is perfect with Cabernet Sauvignon." ~ Robert Craig
A highlight of the Robert Craig Cabernet Club's 2012 Valentine's Candlelight Dinner on Howell Mountain was a savory dessert, created by caterer Elaine Bell to stand up to our 2009 vintage Cabernets.
She won accolades from Bob Craig and our guests for this tasty combo of artisanal cheese and rich, warm black currant bread pudding, topped with Cabernet Balsamic Reduction Sauce & Candied Walnuts.
MT TAM BREAD PUDDING
This recipe makes 16 servings. The ingredients can easily be cut in half for 8 portions.
1. Black Currant Bread Pudding
For 16 ~ 4oz Ramekins
1 Tbs roasted shallots, chopped
1 clove garlic, finely chopped
½ tsp fresh Rosemary, finely chopped
1 tsp fresh Thyme, finely chopped
2 cups heavy cream
1/4 cup balsamic vingear
1/3 cup butter
1/2 cup sugar
4 large eggs
3 cups brioche bread (available at Whole
Foods, bakeries or gourmet food stores)
cut into 1” cubes
1/2 cup currants (dried, black, seedless
grapes) soaked in warm red wine
Mix all ingredients (except for the brioche and currants) in a large bowl. Beat well. Stir in the brioche and currants. Divide into buttered ramekins and bake in a water bath for 35 – 40 minutes in a 350 degree oven, or until set.
Serve warm.
2. Cabernet Balsamic Reduction Sauce
1 cup balsamic syrup (can be made
ahead)
1 cup Cabernet Sauvignon (lower-
priced selection is fine)
1 cup sugar
¼ cup currants
To make the Balsamic Syrup:
In 2-3 qt heavy-bottomed saucepan, heat 3 cups Balsamic Vinegar (lower priced is fine) over a medium-low flame. Simmer until it is reduced to about 1 cup and has taken on a syrupy consistency. Cool to room temperature. Store in refrigerator.
To make the Reduction Sauce:
In a saucepan, boil the red wine to reduce by one-half, then add the sugar and stir to dissolve. Add the balsamic syrup and currants. Cook for 5 minutes over medium heat, stirring often. Puree in a blender, then strain to make a glaze. Cool.
3. Two 10 oz pkg Cowgirl Creamery
Mt Tam Cheese (or other mild, tangy triple-cream cheese) cut into 16 pieces
4. Candied Walnuts ~ for garnish
Unmold the cakes and top each with a piece of the cheese. Drizzle with Cabernet Balsamic Sauce and top with candied walnuts.
Enjoy!
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