When we asked our community for pairing suggestions we were delightfully surprised to hear from Brad Greenwood, WSET-2 Cert., NW Food & Wine Educator with a 3-course menu.
Because life is so… we decided to begin this series with dessert first!
Holiday Meal in Three Courses – Pairings with Resolú Cellars Wines
- First Course – vegan (or add left-over holiday turkey) butternut curry soup with cashew butter bread crisps paired with Rosé of Pinot Noir…
- Second Course- smoked rack of Lamb (lollipops) with chermoula sauce and side of creamy cambozola rustic potatoes paired with Sangiovese…
- Third Course- dessert – vanilla anglaise on chocolate loaf with salted nut brittle paired with Triomphe…
3rd Course – Chocolate Loaf serves 8
Ingredients –
- 1 cup melted butter (reserve enough to wipe in bread pans)
- 3/4 cup Dutch-processed cocoa (I use Hershey special dark)
- 2 shots (8 oz) espresso or dark brewed coffee
- 2/3 cup milk
- 2 cups AP flour – unbleached
- 2 cups sugar
- 1 t baking soda
- 1/2 T baking powder
- 1 t cinnamon
- 1 t vanilla extract
- 3 drops of Almond Extract
- 3 eggs
- 1 cup sour cream
- 1 mashed brown banana
Directions –
Preheat the oven to 350 degrees F. Butter the insides of an 8-cup mini loaf baking pans (or extra-large muffin tins).
Put the butter, cocoa, coffee and milk in a small microwave-safe bowl. Cover and microwave until the butter melts, about 3 minutes. Whisk to combine and set aside.
In electric mixing bowl combine the flour, granulated sugar, baking soda, cinnamon, baking powder and salt.
Whisk the sour cream, vanilla, eggs and mashed banana until frothy, in a small bowl. Add the hot cocoa mixture into the flour mixture and then stir in the sour cream mixture until just combined. Divide the batter equally among the loaf pans.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the loaves in the pan on a wire rack for 10 minutes and then remove from the pan and cool slightly. Slice 3/4 inch pieces and then halve.
Plate.
Serving suggestions – Between the two wedges. Pour melted vanilla bean ice cream and then shave dark chocolate (I prefer 60-70% cocoa solids). Garnish with fresh strawberries or raspberries. Sprinkle flaked salt on edges of the plate.
The ice cream is a must as it drives the fruit and complexity of the wine.
Pair with 2017 Resolú Cellars Triomphe 5-Bordeaux Blend