White Chocolate and Apricot Bark
Ingredients:
- 16 ounces good quality white chocolate, finely chopped
- 1/2 cup medium-diced dried apricots
- Line an 8x10 baking dish with parchment paper, including the sides.
- Melt white chocolate in a double boiler over medium heat until melted and smooth. Stir well.
- Pour the melted chocolate onto the parchment paper and spread it lightly into the dish. Sprinkle the top evenly with the dried apricots. Set aside for at least 2 hours until firm, or refrigerate for 30 minutes.
- Cut the bark into pieces and serve at room temperature with some chilled Vino Con Brio Late Harvest Viognier.
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Chocolate Lava Cakes
Ingredients:
- 8 tablespoons (1 stick) unsalted butter
- 1 bar (4 ounces) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
- 2 whole eggs
- 2 egg yolks
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon cake flour
- Melt butter and chocolate in double boiler.
- Whip eggs, yolks, sugar and vanilla with a mixer for about 10 minutes on high speed.
- Fold melted chocolate and butter into the egg mixture. Fold in the flour just until combined. Butter and sugar four 6-ounce ramekins then spoon even portion of mixture into each.
- Bake at 450 degrees for about 8 to 10 minutes. The center will be quite soft but the top and sides will be set. Let sit, out of the over for about 5 minutes, then unmold onto a plate.
- Serve with raspberries and a dollop of whipped cream and Matzin Late Harvest Zinfandel.
Chicken Mole
Ingredients:
- 3 tablespoons canola oil, divided
- 5 pounds skinless boneless chicken thighs and breasts
- 3 cups chicken broth
- 2 cups orange juice
- 1 1/4 pounds onions, sliced
- 1/2 cup sliced almonds
- 6 large garlic cloves, sliced
- 4 teaspoons cumin seeds
- 4 teaspoons coriander seeds
- 4 ounces dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
- 1 ounce dried negro chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
- 1/4 cup raisins
- 4 3 x 1/2-inch strips orange peel (orange part only)
- 1 1/2 teaspoons dried oregano
- 1 3.1-ounce disk Mexican chocolate, chopped (available at Latin markets)
- Chopped fresh cilantro
- Warm flour tortillas
- Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side.
Transfer chicken to large bowl. Return all chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
- Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes.
- Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sauté until nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
- Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
- Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas and Vino Con Brio Vibrante Red Wine.
Wine and Chocolate Pairings:
- Chicken Mole paired with Vino Con Brio 2007 Estate Vibrante Red Wine, $20
- Molten Lava Cakes paired with Matzin 2005 Estate Late Harvest Zinfandel, $21
- J.D. Gross Chocolate Degustation a la Framboise 70% dark chocolate paired with Matzin 2006 Estate Zinfandel, $24
- White chocolate and apricot bark paired with Vino Con Brio 2008 Estate Late Harvest Viognier, $30
13th Annual Wine & Chocolate Weekend
February 13 & 14, 2010 - Saturday & Sunday, 11a.m.-4 p.m.
Over 40 Lodi wineries open their doors with barrel tasting, wine seminars, wine and chocolate pairing and lots of chocolate! It is a favorite by many and attendance is about 4,500 guests.
For more information, visit www.lodiwine.com, or www.wineandchocolate.com
Vino Con Brio Winery and Amorosa Inn in Lodi Their winery is certified sustainable, dog friendly, has delicious unique wines and just great people.
For more information, visit www.vinoconbrio.com
About Anne Matson Khasigian:
As a Lodi native, Anne grew up in a grape growing family. She attended UC Davis and after a few viticulture and enology classes, she gave up on organic chemistry and pursued a double major in marketing and political science.
After two years in corporate America, she returned home to take over sales and marketing for her family's boutique winery, Vino Con Brio. As part of a small, family operation, she plays an active role in winemaking from field to glass.
She has also pointed the winery in a "green" direction and both the winery and the Amorosa Vineyard have now been certified by the "Lodi Rules for Sustainability" program.
