February is for Lovers

Here in the Detroit area we’ve been concentrating on the Superbowl, but don’t forget that the “Superbowl of Love”, Valentine’s Day, is also upon us. It would be in your best interest not to forget it. Keep yourself out of the dog house with some of these recommendations…

New Age White Wine
$11.99

This lightly sweet, refreshing white from Argentina is made from a blend of Malvasia and Sauvignon Blanc. It has a subtly citrusy and tropical character on the nose and a clean, lemony, pineapple character on the palate. Great with fresh fruit..

2004 Banfi Rosa Regale Brachetto d’Acqui
$21.99

This delightful sparkling sweet Italian red wine has notes of cherry, raspberry, and strawberry on the nose and notes of raspberry, strawberry,and milk chocolate on the palate. Great with chocolate covered cherries, chocolate desserts, and berry desserts.

Piper-Heidsieck Cuvee Sublime Champagne Demi-Sec
$39.99
***Special Pricing for Reserve Club Members only: $29.00 until we run out!

This delicious Champagne is slightly sweet and the perfect wine to celebrate Valentine’s Day. It has notes of dried fruits, caramel, and licorice on the nose and it’s smooth on the palate with citrus, caramel, and tropical notes.

www.piper-heidsieck.com

***(The Reserve Club is the name of our customer loyalty program – our own version of “frequent flyer”. Signing up is free and easy – all you need is your drivers license and less than 2 minutes of your time.)

Bonny Doon Vineyard Framboise
$12.99/375ml.

This fantastic dessert wine from California is a real stunner. It’s made by infusing fresh raspberries in alcohol. It’s rich, lush, and sweet. It’s the perfect compliment to dark chocolate and raspberry and blackberry desserts. Delicious!

1997 Felsina Verardenga Vin Santo Chianti Classico
$31.99/500ml

A delicious dessert wine with notes of caramel, toffee, marmalade, and butterscotch. Very smooth and luxurious. Fantastic with caramel, toffee, and cheesecake desserts.

2002 Hardys South Eastern Australia Botrytis Semillon
$16.99

A deliciously rich dessert wine made from botrytis-affected semillon grapes. Notes of honey, pineapple, apricot, and subtle cinnamon are evident on the nose and notes of pineapple, honey, peach, lemon, and apricot are noticeable on the palate. Fantastic with peach, pineapple, custard, panna cotta, and apple desserts.

Valentine’s Day Desserts

Broiled Pineapple with Macadamia Crunch

1 whole pineapple, ripe
1 cup macadamia nuts, coarsely chopped
1/3 cup light brown sugar, packed
4 tablespoons unsalted butter, melted and slightly cooled
1 pinch salt

Preheat the broiler to very hot.

Cut off the top of the pineapple. Cut a slice off the bottom to stabilize the pineapple, then peel from top to bottom with a sharp knife. Cut out any "eyes" in the fruit. Cut into 1/2 -inch-thick slices. Using a small cookie or biscuit cutter, cut the core out of each slice. Divide the slices on ovenproof plates. Chill until ready to serve. In a small bowl, toss together the macadamia nuts, sugar, butter and salt. Spoon over the pineapple slices. Broil (not too close to the heat) until the topping is caramelized and bubbly, about 2 to 4 minutes. Serve hot.

Mascarpone and Berry Parfait

1/2 cup strawberries
1/2 cup raspberries
1/2 cup blueberries
1/2 cup blackberries
4 tablespoons Cassis
1(8-ounce) container mascarpone cheese
1 cup heavy cream
1/4 cup confectioners' sugar
1 tablespoon vanilla
Whole strawberries and mint sprigs, for garnish

In a bowl combine berries and cassis. Let macerate for 30 minutes. In a mixer combine mascarpone, heavy cream, confectioners' sugar and vanilla. Whip until firm peak stage. Chill. In wine glasses make layers alternating berries and mascarpone cream, finishing off with mascarpone cream. Garnish with whole strawberries and mint sprig.

Triple-Chocolate Fudge Brownies

6 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 teaspoon salt
1 cup all-purpose flour
1 cup semisweet chocolate chips

In a metal bowl, set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips. Pour the batter into a well-buttered and floured 13 by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350 degrees F. oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.

Bittersweet Chocolate Truffles

6 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 teaspoon salt
1 cup all-purpose flour
1 cup semisweet chocolate chips