Sweet New Year's...Times 2

May 13 2010
Posted in Rogue Valley - Cook It - Rogue Valley

While home cooks galore prepare the new wave of small plates for their holiday celebrations, often forgotten is the chance to showcase the pairing of sweets with an array of dessert wines center stage on the buffet table. Taking a look back at a few iconic cookbooks my friend, Sandy, found a few recipes that look spectacular when positioned together on a celebration table.

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Chocolate Almond Torte with Bittersweet Glaze (Joy of Cooking)

Mexican Wedding Cookies (Purple Sage and other Pleasures)

Meyer Lemon Pistachio Tart (Peace Meals, Houston Junior League)

Chocolate Marble Cheesecake (cook's choice)

Chocolate Dipped Apricots (foodnetwork.com)

Options for sweet wines are infinite, but one we like is from the Pacific Northwest where the cool summer nights produce a light, high brix libation. Consider the King Estate Signature Vin Glace, a dessert wine made from Pinot Gris grapes. From their more than 1,000 acres of certified organic vineyards comes a fruit-forward sweetness balanced by a crisp finish.

The quintessential tome for dessert+wine pairings is The Wine Lover's Dessert Cookbook, from friend and award-winning pastry chef Mary Cech. The home cook can rely on this contribution to the world of pastry for historical overview of dessert wines, pairing notes, unique flavor combinations in her recipes, and gorgeous photos.

What did you bring to the table as the ball dropped?