Winegirl’s Suggestions for Passover Wines

kosher drink recipes

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Winegirl’s Suggestions for Passover Wines

2 Comments 23 March 2010

French wines are usually made to accompany food.

Winegirl here… With a bit of history and some suggestions for this Passover Holiday……….

The Four Cups of wine used in the Pesach Seder primarily symbolize the four distinct redemptions promised by G-d to the Hebrews as told in Shemot 6:6-7. Since each of these cups of wine symbolize an action that was performed by G-d, Jewish people fill a small cup or small wine glass with wine at four different points in the Passover Seder and drink each cup of wine. Drinking from The Four Cups of Wine also tells us that we can actively pursue these goals ourselves, meaning that we can actively free ourselves from whatever enslaves us.

These are positive goals to salute by having a drink!

This Passover, here are a few suggestions for your four cups:

Some of my favorites from the Baron Herzog California are:

Baron Herzog Cabernet Sauvignon Special Reserve 2006- Alexander Valley, CA
Wonderful complexity, finesse and depth of flavor, with layers of earthy currant, plum, wild berry, spice and cedar. Long elegant aftertaste- Deeply aromatic, full-bodied, with silky tannins settling in nicely to show a gentle hand with the wood. On the nose and palate blackberry, blackcurrant and purple plums, those matched nicely by notes of spicy cedar wood.

Baron Herzog Zinfandel Special Reserve 2006 (image below)- Lodi, CA
A rich and powerful wine with lush texture and well-defined blackberry and spice flavors- Dark garnet, full-bodied, deep and concentrated with still intense tannins and wood waiting to settle down but showing fine balance and structure that bode well for the future. On the nose and palate blackberry, purple plum, spices and peppermint, all coming together in a long, mouth-filling finish.

Baron Herzog Jeunesse,(image below) Central Coast –A youthful nose of fresh berries, cherry and floral aromas, finishing with a soft texture and a hint of sweetness, the Baron Herzog “Jeunesse” celebrates the fresh, fruity quality of young red wine. Not for the cellar, this easy-drinking Cabernet is ready to be enjoyed with all manner of meals.

For White Wine lovers, try:

Baron Herzog Chenin Blanc, Central Coast – this wine is light and refreshing with just a hint of sweetness. There are nice apple and melon notes up front, followed by an easy drinking finish.

All these wines can be found at the Baron Herzog winery at Oxnard, Calififornia .I recommend it highly to get a tour and attend a wine tasting there. The restaurant ,Tierra Sur Restaurant, is inside Herzog Wine Cellars new state-of-the-art winery.This is Chef Todd Aarons’ second incarnation of Mediterranean influenced seasonal cuisine, this time utilizing California’s local produce. Chef Aarons is a veteran of Zuni Café in San Francisco and Savoy in Manhattan, and is now returning home to California to make Tierra Sur his new abode.

Click and Pick- WIN 3 great cookbooks! HERE

www.baronherzog.com

A Happy and Healthy Passover to all!

Enjoy-
Xoxo ………Winegirl

  • Wine: Making Kosher Wine, Finding a Path Back to the Fold (nytimes.com)
  • Best Bet Passover Wines – Vol 2.0 (winetastingguy.com)
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Flourless Chocolate Cake

kosher dessert recipes, kosher recipes

Flourless Chocolate Cake

No Comments 23 March 2010

My niece Shirley makes this fabulous recipe  all year round. Though she is an overloaded  NYU student, she still

finds the  time for her kosher baking business. She caters any kind of party and is as sweet as her muffins and cakes!

Check out her website homebakedbyshirl.(p.s.would you ever believe that her 14 year old brother built her website???)

This recipe is from Smitten Kitchen. Each recipe on this site is mouthwatering.

photo: Smitten Kitchen

To Make a Four-Layer Chocolate Cake

For cake layers:

12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
6 tablespoons water
12 large eggs, separated, at room temperature
1 1/3 cup sugar
1/2 teaspoon salt
2 tablespoons Dutch-process unsweetened cocoa powder

For filling:

2 cups heavy cream
6 tablespoons confectioners sugar, sifted
4 tablespoons Grand Marnier*

Make cake layers: Preheat oven to 350°F. Grease four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper.

Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.

Beat yolks, 2/3 cup sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer. Fold in melted chocolate until blended. Beat whites with cleaned beaters until they just hold soft peaks (you will need an enormous bowl for 12 egg whites).

Gradually add remaining 2/3 cup sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Spread batter evenly over four baking pans and bake until puffed and top is dry to the touch, 15 to 18 minutes, rotating cakes between racks to ensure they bake evenly. Transfer pans to cooling racks and if necessary, loosen edges with a knife.

Sift cocoa powder over top of cake layers and place a piece of waxed paper over the top of the pans. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. Place layers in the freezer for about an hour, until they are firm enough to be carefully lifted without breaking.

Make filling:

Beat cream with powdered sugar and Grand Marnier with cleaned beaters until it just holds stiff peaks.

Fill and roll cake: Bring first cake layer out of the freezer and arrange on platter, cocoa side down. Spread one-quarter of filling evenly over the cake. Bring the next cake layer out of the freezer, placing it gently over the filling, again cocoa side down. Repeat this process until all layers and whipped cream are used.

Keep cake in the refrigerator until you are ready to serve it. Two hours should be more than enough to assure that the layers are no longer frozen.

Dark chocolate grated into curls with a vegetable peeler makes for an excellent garnish.

* You can substitute the following for Grand Marnier: 4 tablespoons Cognac and 1 teaspoon vanilla; 4 tablespoons cocoa and 1 teaspoon vanilla; or 4 teaspoons instant-espresso powder or instant-coffee granules dissolved in 4 teaspoons water plus 1 teaspoon vanilla.

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