Food and Wine Pairings: Sally's Cake Batter Blondies and Moscato D'Asti

What better way to follow a post on beer than with a post on dessert - dessert and wine pairings to be exact! With that statement, I guess I may finally know what it's like to be a politician. Why? Because by posting on food and wine pairings (especially a dessert pairing), I swear I am contradicting an earlier posting where I decidedly disapproved of dessert pairings. 

If I did, I now stand corrected. I have recently attended a couple food and wine pairings that have forced me to reevaluate my stance on dessert pairings. 

Sally's Cake Batter Blondies

Recently, one of my sorority sisters and fellow blogger posted a recipe for Sally's Cake Batter Blondies, check out her full and the recipe here. Frankly, the minute I heard "cake batter," I was sold. But, then again, I was a bit weary. Honestly, cake batter based blondies are not my forte. I usually tend to add too much milk, resulting in a weird cake-brownie cross. But this recipe seemed so delicious (and easy) I had to give them a try. 

The result: buttery deliciousness. Seriously. This dessert was so decadent, I am almost afraid I am losing my sweet tooth. (Not quite!) So after tasting this delicious dessert, my first thought was - what wine would pair well with this? 

Mia Dolcea Moscato D'Asti

Where it's From?  Moscato D'Asti is easy to remember where it's from because has it's origin in the name! This wine was produced in Asti, which is part of the Piedmont wine region of northwestern Italy.

Grapes?  Moscato, also known as the Muscat grape.

My Thoughts.  Who would have thought that I would be advocating for Moscato on the blog. Moscato is very trendy right now, but it also makes a delicious dessert wine. I like it because it usually has some effervescence, or is even frizzante in style, which definitely livens up any dessert. Plus, it typically has a perfume like aroma of orange blossom, honeysuckle, citrus, and honeyed apricots that is definitely addicting. The Mia Dolcea Moscato was light and refreshing, with a juicy peach or apricot aroma that finished with a sweet honey flavor. The finish was definitely complimented by the buttery sweetness from the blondie. Together, the two made a truly decadent dessert that is worth repeating.

Looking forward to your comments on Moscato or wine and dessert pairings!

Cheers!

NYC Favorites: Sweet Treats

Photo Source: 

http://sugarandspiceand.blogspot.com/

It's no secret, I love dessert. I would frequently skip a real dinner to try the latest dessert dish. That's why NYC and I get along so well. There are hundreds of shops that specialize in every type of dessert imaginable. Below is a list of some of my favorites:

1. Sundaes & Cones (East Village).

  My favorite ice cream place in the city by far. Their flavors are fresh and inventive. My favorite is lavender. 

2. Black Hound (East Village).

  If you are in the mood for cake, this should be your first stop. This isn't your typical bakery because they specialize in mini-cakes with intricate flavors. My favorite - Queen D. What is that you ask? Just hazelnut butter cake filled with mocha buttercream chocolate and raspberry preserves. I know, I know - perfection!

3. Kung Fu Tea (Chinatown).

  Awesomely authentic bubble tea. 

4. Dominique Ansel Bakery (South Village).  

First word - cronut. For those of you who have yet to hear - this is a croissant doughnut. People line up around the corner, at 6 am, and still rave about the pastry. If you aren't an early bird, the DKA is still worth a trip downtown. Words cannot describe it - just google and you will see.

5. Sugar Sweet Sunshine Bakery (LES).

 Now I take my cupcakes very seriously. I did the research and this bakery has the best cake and icing combo in the city. As a bonus the flavors are fun. Worth the trip downtown. I did it a few times already.

6. Big Gay Ice Cream Shop (East Village).  

Quality soft serve ice cream. 

7. Doughnut Plant (LES).  

If I have to say much more after doughnut, I'm not sure if this list is right for you. However, if you need more convincing, some of their most popular flavors include tres leches, creme brulee, carrot cake and pb&j. Good luck choosing just one! (No one will judge if you go for two).

8. Amy's Bread (Hell's Kitchen).  

This place is known for its bread, but I love this place for its coffee and oat scones. It is a favorite morning ritual - if you are an early bird, I highly recommend it. For you night owls, they also have cupcakes.

9. Clinton St. Baking Company (LES).  

Omigosh pancakes! My favorite breakfast option... by far! They had me at blueberry, but this place became a must see with their banana walnut pancakes. Full disclosure - they don't take reservations and the wait can be ridiculous, but most say its worth it.

10. Levain Bakery (UWS).

  Known for cookies, cookies and more cookies. They are super-sized and typically served with warm centers. Definitely worth a trip up town!

I look forward to comments or suggestions of new places to try! 

Cheers!

Food and Drink: What is Speculoos?

So - speculoos? Weird name right? Is it a technical culinary technique? A rare produce item? A Harry Potter spell? None of the above! Its actually spiced shortcrust biscuit that hails from the Netherlands. If that isn't enough to tempt you - they also make speculoos cookie butter. You heard right folks - cookie butter! I recently discovered this delicious spread (and sure, I'm probably late to the game), but I thought it was worth blogging about anyway!

History

Speculoos is traditionally a Christmas cookie consumed around the St. Nicholas Feast in early December. 

Spices used in speculoos are 

cinnamon

, 

nutmeg

, 

cloves

, 

ginger

,

cardamom

 and 

white pepper

.

The origin of the name has been traced back to the latin word

speculum,

 which means mirror, and refers to the mirrored designs traditionally stamped into the cookies.

While cookies are fun and all, where did the tradition of "cookie butter" come from? In Belgium, local workers used to make sandwiches with speculoos cookies and butter, which  turned into into a cookie paste by the time lunch rolled around. The corporations soon stepped in and speculoos butter was produced by several companies. Though, over time the competition was whittled down to two, 

Lotus and Biscuiterie Willems. For my legal nerds, the two companies claimed they had exclusive rights to the recipe and initiated a patent lawsuit. In the end, the disputed patent was nullified because it was discovered the recipe was online all along.

How to use it?

When I first laid eyes on the speculoos cookie butter - one of my first thoughts was, what do you use this with?

Its the consistency of peanut butter, tastes like a cinnamon cookie, and literally has no nutritional value whatsoever... like not even frozen yogurt or natural peanut butter levels of nutrition where you can at least justify the calorie splurge. 

Some pairings you may consider (though feel free to leave some suggestions in the comments!):

• On an english muffin, toast or really any baked good (except maybe apple pie, that may be too weird)
• Speculoos and banana sandwich, or
• Mixed in your favorite brownie receipe

Where to buy it?

I have seen speculoos cookie butter on sale at both Trader Joe's, Whole Foods, and Le Pain Quotidien. As per tradition (though I'm assuming because I haven't double checked the prices) the better value is likely at Trader Joe's. But beware - I heard Trader Joe's is running low on supply due to the item's growing popularity. When you are able to get your hands on some - be sure to share your recipes!

Cheers!

Wine and Chocolate: The Results!

Wine and Chocolate: The results are in!

In honor of the Oscars, I figured I would share the results of the latest Enthusiasts wine tasting! And - oh my! - will the results surprise you! This week the Enthusiasts tasted wine with chocolate and below are the list of wines we paired with chocolate and some comments from the group:

(1) Trader Joe's House Chardonnay

About the wine:

a.k.a. "formerly known as two buck chuck." Since the tasting was based pairings with chocolate, we tried to save money where we could on wine. This chardonnay is known for its pear aroma, medium body, and perfect price.

Paired with:

 White Chocolate

Comments from the group:

 Most of the group was surprised how much they liked this pairing and how the buttery aspects of the wine and chocolate were featured when paired together.

(2) Trader Joe's House Sauvignon Blanc

About the wine:

 See above, but with a touch of acidity and bright fruit.

Paired with:

White chocolate

Comments from the group:

 No one in the group disliked this pairing, however, it wasn't anything to write home about and most felt white chocolate and chardonnay paired better.

(3) Rosenblum Cellars Zinfandel

About the wine:

 On its own - this was a great wine worth mentioning to friends. It had everything you want in a zinfandel - a well rounded taste with spice and berries.

Paired with:

 Dark Chocolate

Comments from the group:

 Many in the group thought this was a weird pairing. In fact, most thought the flavors of the wine clashed with chocolate. Ultimately, the group concluded that perhaps zinfandel generally does not pair well with chocolate.

(4) Mark West Pinot Noir

About the wine:

Most reviews on this wine salute its balanced taste and affordable price. Its aroma includes cherry and plum. The taste includes ripe cherry, plum, strawberry and earthiness.

Paired with:

 Milk Chocolate and Dark Chocolate.

Comments from the group:

 Generally, the group thought both pairings tasted nice and balanced. Most concluded pinot noir is a great red to pair with chocolate.

(5) Dante Merlot

About the wine:

 This lovely merlot has an aroma of raspberry, strawberry, cherry and vanilla spice. The taste is bold upfront with bold red fruit and a pleasant tart cherry finish.

Paired with:

 Dark Chocolate.

Comments from the group:

 Despite the group's apprehension for chocolate paired with red wine, many in the group enjoyed this pairing. In fact, I thought the dark chocolate actually enhanced some bold fruit flavors in the merlot - one of my favorite pairings!

(6) Trader Joe's House Cabernet Sauvignon

About the wine:

 See above - drinkable, affordable, red, with bold fruit flavor.

Paired with:

 Dark Chocolate and Milk Chocolate

Comments from the group:

 Similar results as with the pinot noir - both chocolates paired well with this wine. 

(7) Dr. Hans Von

M

üller Riesling

About the wine:

Check out the label - there is a lot to see and learn! First, what is Mosel? Well, its foremost a river in southeastern Germany and the wine region is known for producing some of the most famous rieslings around. The soil in this region varies from sandstone/limestone to clay slate and stone. This terrior plays a major role in the famous acidity and balancing sweetness of riesling. Second, what is auslese? Translated from German, it means "selected harvest." Generally, it describes a category of German wine that is very sweet, made from late-harvested grapes.

Paired with:

Milk Chocolate and Dark Chocolate

Comments from the group:

 Most in the group enjoyed riesling pair with milk chocolate and said it emphasized a buttery taste. However, riesling paired with dark chocolate was everyone's favorite! The dark chocolate brought out the fruit flavor of the wine.

(8) Old Vine Tawny

About the wine: 

The good thing about the Enthusiasts

 is that the group can taste new wines and learn what they love - and what they don't. While the label describes this wine as a murky brick red color with spiced berry and ripe plum flavors. Unfortunately, the group only seemed to notice a murky flavor and it did get better when paired with chocolate.

Paired with:

 Milk Chocolate and Dark Chocolate.

Comments from the group:

Do not recommend this wine to a friend :(

(9) Girl Go Lightly Moscato

About the wine:

I was very excited to open this wine for two reasons: (1) the label is so freaking cute. I know what your thinking - c'mon Kelley how can a wine enthusiast like you get hung up on the label. True, I generally urge my friends that the quality of the wine is in no way associated with the label art. However, sometimes the label is a little piece of art in its own right and is worth mentioning, and (2) its the first time the Enthusiast! gets to discuss Moscato! 

Moscato is actually made from the muscat grape variety. This grape is known for its pronounced sweet aroma and multiple varieties and synonyms. For example, Muscat is known in Spanish as Moscatel, and Moscato in Italian.

Paired with:

 White Chocolate

Comments from the group:

 The group thought this wine paired nicely with white chocolate!

And the award goes to... wine and chocolate!

Cheers!

The Enthusiasts! NYC Wine Club: Wine and Chocolate

This month... a red hot exclusive for the Sweetest Month of the Year - Wine and Chocolate Pairings!

Some Initial Thoughts

Like cheese or any other food, you can never go seriously wrong with pairing wine with chocolate. If it tastes good to you, then its a perfect pairing!  However, some critics argue that one needs to be more careful when pairing wine with chocolate because the wrong pairing may yield a bitter result.  Some basic tips include: (1) 

Pair light chocolate with lighter wines, and (2) 

Pair darker chocolates with full-bodied wines

What You Have Been Waiting For... The History of Chocolate

The chocolate we know and love today has had a rich history, which dates back almost 2000 years. In fact, for most of it's existence chocolate was known as a beverage and not a candy bar. As an introduction, some of the most important chocolate terms include: (1) 

"Cacao" - refers to the plant or its beans before processing, and (2) 

"Chocolate" - refers to anything made from the beans, while "cocoa" refers to chocolate in powdered form.

Photo source:

www.xocolatamante.com.au

The word chocolate has been traced to several sources, including, the Aztec word "xocoatl" referring to a bitter chocolate drink, and the latin term for cacaco tree,

Theobroma cacao,

" meaning

food of the gods.  

In the early days, many cultures (shout out to the Mayans and Aztecs in particular!) considered chocolate valuable enough to use it as currency.  E

uropeans finally discovered the awesomeness of chocolate around the 17th century and hot chocolate quickly became a fashionable drink.  Chocolate remained popular throughout Europe for its nutritional, medicinal and even aphrodisiac properties.  Chocolate finally took bar form in 1847, when Joseph Fry (according to the Smithsonian) created the first chocolate bar.  A small British company called Cadbury (who is not so small anymore!) was credited with introducing boxed chocolates to the masses in 1868.  Nestle (another well-known name today) was credited for introducing milk chocolate just a few short years later.  Since then, chocolate has remained a staple part of the food industry: it was included in army rations during both world wars and has grown to include exotic truffles and intricate candy bars. 

Wine and Chocolate Pairings

Salted Caramels and Fortified Wine.

One recent article from the

New York Times

featured this pairing as a favorite if one wants to pair wine with chocolate. Salted caramels are growing in popularity and need no introduction. Fortified wine, however, may be a different story. Put most simply, fortified wine is with combined with another distilled beverage, usually brandy.

Icewine and Fruit Filled Truffles.

Icewine (in German - Eiswein) is a type of dessert wine made from grapes that were frozen while still on the vine. Here, the sugars and dissolved solids that add to the flavor of the wine do not freeze, but the water does, so the juice that results from these frozen grapes is sweet and highly concentrated. This sweet dessert wine will pairing nicely with any fruit based chocolate because the fruit enhances the honey flavors of the wine.

Reisling and White Chocolate.

For my choco-holics, you may already know that white chocolate is not chocolate at all. It is actually made of cocoa butter, sugar, milk solids and salt. As a result, the vanilla and honey flavors of white chocolate blend well with the tangerine notes found in most rieslings.

Bordeaux Blends and Intense Dark Chocolate.

Most bordeaux blends are full-bodied wines that contain dark fruit flavors. Chocolate with a high cacao content will stand up to the intensity of most bordeaux blends and bring out the berry flavors. 

Other interesting Pairings include:

(1) Rose Champagne and Truffles, the sharp tannin is balanced by the decadence of the truffles; (2) 

Pinot Noir and Medium Dark Chocolate; and (3) 

Chanti Classico and Vanilla Filled Truffles, Chianti has a dark and full-bodied flavor that balances nicely with the strong aroma and mild flavor of vanilla truffles.

General Suggested Pairings with Milk Chocolate.

If you like milk chocolate, try pairing it with the following wines: 

Riesling, Sauvignon Blanc (I'm thinking this may be weird - try it and let me know how it goes), 

Sparkling Wine/Champagne, and 

Dessert Wines. If you're thinking the term "dessert wine" seems like a general classification - you would be right! There is no simple definition for dessert wines. It simply encompasses any sweet wine that follows the meal and should be distinguished from

fortified wines

 that are commonly consumed before the meal. But, if you want to get technical, in the United States, a dessert wine is defined as any wine over 14% alcohol by volume and thus taxed at a higher rate.

General Suggested Pairings with Dark, Bittersweet or Semisweet Chocolate.

If you love dark chocolate, try pairing it with the following wines/beverages: Zinfandel, 

Pinot Noir, 

Cabernet Sauvignon, 

Merlot, Tawny 

Port, and Cognac. I know what you are thinking next ... what is

tawny port

. I'll admit I was interested in looking it up myself, but put most simply, it is wine, made from red grapes, aged in wood barrels, and gradually exposed to oxidation and evaporation. This exposure to oxidation creates a "nutty" flavor in the wine.

Pairings with White Chocolate.

For those of you who love white chocolate, try pairing it with: Chardonnary, 

Zinfandel, or 

Sherry.

For Those of You in the NYC Area, My Favorite Places to Buy Chocolate!

1. Vosges Haut-Chocolate. I love this place because they take pairing chocolate with interesting international flavors to a whole new level. My favorite is the dark chocolate truffle with coconut and sweet Indian curry. While these chocolates are available online, you should go to the store in Soho - there are tons of free samples!
2. Jacque Torres. The chocolates here are inventive and excellent. But if you had to come here for one thing, it would have to be the chocolate chip cookie. They are served to you after sitting on a griddle for several minutes, so not only is it warm, the chocolate chunks are also melting. Perfection!
3. Trader Joe's. I know I shout out TJ's all-the-time, but this really is a great store for those looking for a bargain. They offer a lot in terms of standards and I even see truffles from time to time.

Check out the following sources for additional detail:

Smithsonian

, on the history of chocolate; 

AllChocolate

, an online resource for all things chocolate; and

Oprah's website

on specific chocolate and wine pairings.  Stay tuned for the wine club results on what the group thought pair best!

Cheers!

Enthusiast Photo Confessions: Happy Valentine's Day from NYC

Happy Valentine's Day

&

A Heartfelt Welcome to my New Series - Photo Confessions!

The view from my favorite study location at school!

So what are "Photo Confessions?"

  Glad you asked! I started this series as an effort to give thenycenthusiast some new content and the readers a peak into the life of a New York City living, food & wine loving, soon-to-be lawyer.

This once a week series will feature a photo of tasty food, great drinks, interesting travel spots, or ... anything that catches my eye. Of course each photo will be accompanied by some history or fun facts to provide the readers with background.

I look forward to your comments!

Cheers!