Newspaper Article Archive of
The Kalona News
Kalona, Iowa
Lyft

Newspaper Article Archive of
The Kalona News

March 17, 2017 Pair Like a Pro
Article Pages -- as published on the The Kalona News website.

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ARTICLE DESCRIPTION:

(Family Features) When it comes to pairing wine with food, even experts agree that desserts can pose a challenge. A wide variety of flavor combinations can make it hard to find the perfect selection to serve with your sweet treat. While there’s no exact science to wine pairing, these simple tips can help you make your selection.

Sweet Cheesecake

A good rule: the lighter the dessert, the lighter the wine. Avoid heavy reds for a sweeter dessert and instead pair with a crisp white like Chardonnay, such as Joseph Carr from Sonoma, California.

Citrusy Lemon Meringue Pie

Lemon flavors can sometimes be polarizing, but complementing this dessert with an equally citrusy wine can work wonders. Try pairing with a food-friendly pinot grigio or a sauvignon blanc.

Rich Chocolate Cake

Red wine with chocolate seems like a no-brainer, but not all red wines are created equal. For a richer delicacy like this devil’s food cake, try something like Villa Pozzi Nero D’avola, a more fruit-forward, easy-drinking red varietal.

For more tips and wine selections, visit winefix.com.

New York-Style Honey Cheesecake

Recipe courtesy of the National Honey Board

2 cups graham cracker crumbs1/2 cup butter or margarine, melted4 packages (8 ounces each) cream cheese3/4 cup honey1/4 cup flour5 eggs1/3 cup heavy cream1 tablespoon lemon zest, grated1 teaspoon vanillafresh berries, for garnishfresh mint, for garnish

To make crust: In small bowl, stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of greased 9-inch springform pan; set aside.Heat oven to 350° F.To make filling: In electric mixer bowl, combine cream cheese, honey and flour. Beat until smooth. Add eggs one at a time, beating well after each. Beat in cream, lemon zest and vanilla.Pour cream cheese mixture over crust; bake 15 minutes. Lower oven temperature to 200 F and bake 1 hour and 30 minutes longer, or until center no longer looks wet or shiny.With oven off and door ajar, let cheesecake cool 1 hour in oven. Remove cheesecake to rack to cool completely.Cover and refrigerate cheesecake at least 4 hours before serving. Garnish with fruit and fresh mint. Pair with chardonnay like Joseph Carr.

Honey Devil’s Food Cake with Rich Chocolate Frosting

Recipe courtesy of the National Honey Board

1 1/2 cups all-purpose flour1 1/2 cups unsweetened cocoa powder, divided2 teaspoons baking soda1 teaspoon baking powder1/2 teaspoon salt2 cups honey, divided1/2 cup 2 percent low-fat milk1/2 cup vegetable oil2 eggs3 teaspoons vanilla extract, divided1 cup boiling water1 cup heavy whipping creammilk chocolate shavings, for garnish

To prepare cake: Heat oven to 350° F. Grease and flour two 9-inch cake pans.In large bowl, combine flour, 1 cup cocoa powder, baking soda, baking powder and salt. Add 1 1/2 cups honey, milk, oil, eggs and 2 teaspoons vanilla; beat 2 minutes. Gradually beat in water.Divide batter between pans. Bake 25-30 minutes, or until sides pull away slightly from pan and toothpick inserted in center comes out clean. Cool 10 minutes. Turn onto wire racks and cool completely.To prepare frosting: In medium bowl, combine remaining cocoa powder, honey and vanilla, and cream. Beat until just thick and fluffy.To assemble: Spread frosting evenly over sides and top of one cake layer. Place second cake layer on top. Spread remaining frosting evenly over sides and top.Garnish with milk chocolate shavings. Pair each serving with a glass of prosecco, like Nero D’avola from Villa Pozzi.

Photo courtesy of 275847/Shutterstock.com (cheesecake)

Photo courtesy of Barnaby Chambers/Shutterstock.com (chocolate cake with wine)

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