What does happiness taste like? He recited a famous song.
And what will a dessert with wine inside taste like????
We invite you to find out by trying your hand at preparing these 3 very tasty (and very easy!) recipes.
All you need are a few ingredients, some kitchen utensils, a bottle of LE LASE wine and a corkscrew!!
Let's begin...
DROP DONUTS
- 150 ML OF WHITE WINE ( DROP , Chardonnay)
- 500 GR OF 00 FLOUR 500 GR
- 170 ML OF SEED OIL
- 150 GR OF SUGAR
- ½ SPOON OF ANISE SEEDS
- 8 GR OF YEAST POWDER FOR DESSERTS
- 1 PINCH OF FINE SALT
To prepare the wine biscuits, start by placing the anise seeds in the white wine, mix and set aside.
In a bowl, pour the sifted flour with the yeast, a pinch of salt and the sugar.
Mix by hand and then create a basin, where you can pour the oil and wine with the anise seeds. Knead by hand and once you have collected all the ingredients, move to a work surface. Compact the dough well and then remove one piece at a time, approximately 28 g, heat it by working it between the palms of your hands then create a loaf approximately 20 cm long. Roll it up, joining the ends, making them adhere well. Now you can dip the donut in the sugar, only on one side.
Continue in the same way for all the others, you will get about 40 biscuits.
Arrange the donuts one by one on a sheet lined with baking paper with the sugared side facing upwards.
Cook in a preheated static oven at 180° for about 25 minutes.
Then take your wine biscuits out of the oven and let them cool before serving.
These biscuits are perfect to serve at the end of a meal to accompany coffee. But they are also excellent dipped in wine, be it the same wine used to prepare them or the one consumed with a meal or, again, a good sweet fortified wine, a passito, perhaps, or a vin santo.
DRUNK CAKE (with Red Wine and Chocolate!)
- 150 ML OF RED WINE ( CAUTHA , Cab Sauvignon & Petit Verdot)
- 250 GR OF 00 FLOUR
- 4 MEDIUM EGGS
- 250 GR OF BUTTER AT ROOM TEMPERATURE
- 250 GR OF SUGAR
- 1 TSP OF CINNAMON POWDER
- ½ TEASPOON OF GROUND CLOVES
- 20 GR OF BITTER COCOA POWDER
- 150 GR OF DARK CHOCOLATE
- 16 GR OF YEAST POWDER FOR DESSERTS
- IGOLDED SUGAR TO DECORATE (OPTIONAL)
Cut the butter at room temperature into cubes and place it in a food processor fitted with blades; add the sugar and work everything until you obtain a cream. Divide the egg yolks from the egg whites (keep the egg whites, as they will be used later) and gradually add the egg yolks to the mixture; mix them well, then pour in the cinnamon and clove powder.
Also add the bitter cocoa and then the red wine. Mix until you obtain a uniformly colored cream and at this point transfer the mixture into a bowl; pour the sifted flour mixed with the yeast and mix well with a spatula to avoid the formation of lumps.
In a bowl, whip the egg whites you have kept aside until stiff peaks form with an electric mixer; when the egg whites are whipped, gently add them to the mixture with the spatula in three stages, mixing from bottom to top to prevent the mixture from falling apart. Then cut the dark chocolate very finely with a knife and add it to the mixture you have obtained. Butter and line a 22cm diameter cake pan with baking paper and pour in the mixture, leveling it well with the spatula.
Cook in a preheated static oven at 150° for 90 minutes (or in a fan oven at 130° for 80 minutes); to check the baking, test with a toothpick: if, when inserted, it comes out dry, it means that the cake is ready, otherwise continue cooking for a few more minutes.
Leave the cake to cool and decorate with icing sugar or, if you really want to exaggerate, with more chocolate icing.
The consistency of this cake is compact but at the same time meltable and seems to be made especially for those who love strong and decisive flavours. Absolutely worth trying!
PEARS WITH RED WINE
- 500 ML OF RED WINE ( FIAMMA , Merlot)
- 4 PEARS
- 2 SPOONS OF CANE SUGAR
- HALF ORANGE (juice)
- 100 GR of DARK CHOCOLATE (60/70%)
- ½ TSP OF CHILI POWDER (optional)
With a small knife, gently dig out and remove the cores. Make shallow cuts on the peel forming squares.
Pour the wine, orange juice and sugar into a pan with high sides, heat briefly to dissolve the sugar and place the pears vertically.
Check that the fruit is completely covered in liquid, otherwise add a drop of water (or other wine).
Cook 25 minutes over medium heat. Gently remove the pears from the cooking liquid and place them on a plate.
In the meantime, melt the chocolate (together with the chilli pepper) in a bain-marie: the chocolate must be shiny and fluid but not hot, being very careful not to burn it. Pour the melted chocolate over the pears.
Pears in red wine are desserts with intense flavours, a more refined variant of grandmother's rustic ''cooked pears''. Cooking in red wine will make them even more aromatic and fragrant. Among desserts, this recipe is undoubtedly one of the easiest and quickest, perfect at the end of a meal especially in colder periods.
Now all you have to do is get to the stove and uncork a good bottle of wine!!
Cheers !! And Bon Appetit!