Saturday, November 27, 2010

Wrapped Up (Pt 1)


This weekend's "Wrapped up in the Valley" event gave my brother, sister-in-law, and I an opportunity to explore several wineries in Niagara's Twenty Valley. The blustery weather only enhanced the scenery of the vineyards and the white-capped lake beyond.


We had a chance to enjoy some very good wine which was paired with some very good food. The chef from a local restaurant, August, served a delicious smoked duck sausage on a bun with carmelized onion and citrus marmalade with Malivoire's tasty red.


Chef Ross Midgley from the Kitchen House restaurant paired lamb terrine with blueberry mint aioli with this Syrah. We all wished we could sit beside a fire, quaff the Syrah, and feast on these crostini all afternoon.


The event provides a little spark for holiday entertaining ideas. I'm thinking that these wild mushroom tarts will be a hit at the upcoming family gathering.


The good people at Fielding Estate Winery provided the recipe for this mini Ginger Pumpkin Cheesecake. We each came home with a bottle of their Gewurztraminer and plans to recreate this mouth-watering combination. When I find the piece of paper, I'll be sure to share the recipe!

Update: I found the recipe in my coat pocket. It's so easy, and sooooo good.

Mini Pumpkin Ginger Cheesecake
Yield: 24 mini or 60 bite-size delectables

Ingredients:
24 ginger snaps
24 ounces cream cheese, softened
1 cup pumpkin puree
3 eggs
1 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
maple syrup
24 baking cups or 60 miniature cups

Directions:
1. Preheat oven to 350 F.
2. In a large mixing bowl, combine cream cheese, sugar and vanilla. Mix until smooth. Next, add pumpkin puree, eggs, cinnamon, nutmeg and cloves. Mix thoroughly.
3. Line muffin tin with individual baking cups and drop one ginger snap at the bottom of each cup. Or, if making bite-sized delectables, crush ginger snaps and sprinkle cookies crumbs in the bottom of tiny baking cups.
4. Pour filling into each mold to the top. Bake for 15-18 minutes (for muffin-size) or until toothpick comes out clean when inserted into cheesecake. Cool to room temperature and lightly brush the tops with maple syrup. Refrigerate overnight. Serve with candied walnuts and whipped topping.

Source: Fielding Estate Winery

2 comments:

Anonymous said...

so is it true there were three of you (at last count) and four bottles of wine, succulent food bits, in one long afternoon -- you are taking on the role "MuseSupreme" in my mind - not to confused with the banana supreme in August - or the Queen of Sheba earlier in the year - purviewing your lands over the lips of a saucered cup of espresso - the senses of lips and tongue imbue life with its most carnal aromas - what else is there?

Interestingly the word of identity is: 'stable' (as in horse s.. of course)

Shari said...

'Stable', I'm not. Sweet, you are . . . like rich dark chocolate. I will do my best to maintain my muse status because I'm really enjoying life's box of chocolates.