Food & Fenestra

Dark Chocolate Orange Bars

by Marla James & Jan Bachman

Makes 24 squares

Ingredients:

4 ounces unsweetened chocolate

½ cup butter

1-1/2 cups sugar

3 large eggs

¼ cup orange juice

1 teaspoon vanilla

1 tablespoon grated orange zest

1 cup flour

 

Topping:

3 ounces semi-sweet chocolate

2 tablespoons butter

1 teaspoon orange juice

 

Directions:

1. Melt chocolate and butter together in microwave or over hot water.  Stir to combine and add sugar.

 

2. Beat eggs slightly with orange juice; add to chocolate.

Add vanilla and orange zest.  Add flour, mixing well.

 

3. Pour into greased 7 x 11-inch baking pan and bake in a 350° preheated oven for 30 minutes.  Cool.

 

4. Prepare topping:  Melt chocolate and butter together and add orange juice.  Spread evenly over cooked cake.  Allow topping to harden before cutting into small squares.

 

Note:  When you cut this chocolate confection into 24 squares, individual cubes are very small, just large enough to give you a taste of the delicious richness.  The chocolate squares go well with Fenestra's Rhone varietals.

Chocolate Chili (vegetarian)

by Fenestra Winery

Ingredients:

1 tablespoon Olive Oil

2 garlic cloves, minced

1 cup onion, finely chopped

1 cup green bell pepper, finely chopped

2, 14 oz cans diced tomatoes with roasted garlic

2, 15 oz cans Garbanzo Beans, drained and rinsed

2, 15 oz cans Kidney Beans, drained and rinsed

5 cups Vegetable Broth

2 teaspoons Ground Cumin

2 teaspoons salt

2 oz Bittersweet Chocolate, roughly chopped

 

Directions:

1)      Heat Olive Oil in a large pan over medium heat.

2)      Add garlic, onion, and green pepper. Cooking, stirring occasionally, until softened… about 5 minutes.

3)      Add tomatoes, Garbanzo Beans, Kidney Beans, Vegetable Broth, Cumin, and Salt.  Bring to a boil over high heat.

4)      Reduce heat to low, cover and simmer, stirring occasionally, until thickened – about 1 to 1 ½ hours.

5)      Stir in chocolate until melted and serve.

 

Makes approx. 2 ½ quarts

 

Pair with your favorite Fenestra wine!

Beef Brisket with Chocolate Herb Sauce

by Caryl Syriani, Gimanelli's

Makes one gallon

Ingredients:

4 ounces prosciutto or pancetta, coarsely chopped

4-5 pounds brisket, fat trimmed and cut into 1” cubes

2 medium red onions, finely chopped

3 medium shallots, finely chopped

1 medium carrot, finely chopped

2 stalks of celery, finely chopped

4 large garlic cloves, minced

1 package (8 oz) clean and ready sliced mushrooms

1 750 ml bottle of Fenestra True Red *Lot 24*

4 cups (32 oz) chicken broth

2 14.5 ounce cans ready cut diced tomatoes, drained

2-3 sprigs of thyme

2 bay leaves

1 ½ tablespoons shaved or grated bittersweet chocolate

3 tablespoons unsweetened cocoa powder (preferably Dutch-process)

2 teaspoons finely chopped fresh rosemary

 

Directions:

1. Saute prosciutto or pancetta in large pot until crisp.  Remove from pan and drain on paper towels.
2. Brown brisket in dripping over medium-high heat until brown on all sides.  Transfer to plate.
3. Add onions, shallots, carrot, celery, garlic and mushrooms to pot.  Cover and cook until soft, stirring occasionally.
4. Add wine and bring to a boil.  Reduce heat and simmer until the liquid is reduced by half, about 5 minutes.
5. Add broth, tomatoes, parsley, thyme bay leaves, prosciutto or pancetta and brisket to pot.  Cover partially and simmer for 1 hour.
6. Simmer uncovered, stirring occasionally, until meat is tender, about 1 hour longer.
7. Spoon fat from surface of sauce.  Discard bay leaves and thyme sprigs.
8. Bring to a boil and cook until sauce begins to thicken, about 15 minutes.  Reduce heat to medium.
9. Add chocolate, cocoa powder and rosemary.  Stir until chocolate melts.
10. Season to taste with salt and pepper.

Serve over mashed potatoes and with Fenestra's True Red!