Dessert

Butter Scotch Crème Brûlee

Recipe from Chef Monique Pizano of Justin’s Appetite for Expression

5 servings
Bake Time: 30-40 min
Total time: 2 ½ hours

Ingredients:

  • 6 egg yolks
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 cups heavy cream
  • 1/4 cup butterscotch chips
  • 1/4 cup turbonado sugar (or 2 tablespoons white sugar + 2 tablespoons brown sugar combined)
Directions:
 
  1. Preheat oven to 300 degrees F
  2. Beat egg yolks, ¼ cup sugar and vanilla in a mixing bowl until thick and creamy. Set aside.
  3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir in ¼ cup of butter scotch chips until combined.
  4. Stir in butter scotch mixture into the egg yolk mixture; beat until combined.
  5. Pour into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  6. Place dishes in pan with a ¼ inch water bath.
  7. Bake in preheated oven for 30-40 minutes or until just the top surface is set. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
  8. Preheat oven to broil. (unless using a torch; recommended for best results)
  9. Sprinkle turbonado sugar evenly (or the combined 2 tablespoons white sugar and brown sugar) over the custard. Place dish under broiler until sugar is caramelized (golden brown), about 2 minutes. Watch carefully, can burn quickly. (if using torch evenly until sugar is caramelized) Remove from heat and allow to cool.

Serve this Butterscotch Crème Brûlee with the J. Lohr Gesture GSM, a blend of Grenache, Syrah and Mourvèdre.

 
 

 

Bing Cherry Cream Cheese Pie

Courtesy of Chef Lola Beth Pokorny, Chef/Owner at Lola's Louisiana Kitchen, Las Vegas, Nevada 

Serves 8 to 10

Crust

  • 2 1/2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 Tbsp sugar

Preheat oven to 350°F. Mix all the ingredients together and press into the bottom of a 9-inch pie pan. Bake for 15 minutes.

Cream Cheese Filling

Place the water and egg yolk in a medium saucepan and whisk together. Add the sugar, flour, heavy cream and salt to the pan, and whisk constantly over medium heat till thick. Remove from heat, add vanilla, and let cool. When near room temperature, whip the cream cheese into the mixture.

Cherry Topping

In a saucepan, bring J. Lohr Estates Pinot Noir to a boil and reduce by half. Stir the cherries and powdered sugar together, and add with the honey to the reduced wine. Cook for 5 minutes, and then put in the refrigerator to chill.

Assembly

Spread ½ of the cream cheese filling about ¼-inch thick on the graham cracker crust. Then spread the cherry topping over the cream cheese layer. Top with the remaining cream cheese filling, cover and chill overnight. Pair with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Falcon’s Perch Pinot Noir Poached Pear with Gorgonzola Ice Cream

Courtesy of Chef Steven Matthews, Chef at HT Grill, Redondo Beach, California 

Serves 4

Poached Pears

Heat the wine in a medium saucepan, add the sugar and cinnamon, and bring to a boil. Add the pears and just enough water to cover them. Return to a boil and reduce heat to a gentle simmer. Simmer for 4 to 5 minutes, turn off the heat, and let the pears cool in the liquid. The pears may be held in the refrigerator for 4 to 5 days stored in the liquid.

Gorgonzola Ice Cream

  • 2 cups cream (40% fat or higher)
  • 1 cup sugar
  • 1/4 cup corn syrup
  • 1/2 cup milk
  • 4 oz crumbled Gorgonzola or other blue cheese

Bring the cream and sugar to a boil, and add the corn syrup and milk. Over low heat, stir in the Gorgonzola and heat until the cheese just begins to melt. Chill the mixture for several hours. Add the mixture to an ice cream maker and churn, following the manufacturer’s directions.

To Serve

  • 4 poached pears
  • 1 qt Gorgonzola ice cream
  • 4 Tbsp crushed toasted walnuts or pecans
  • 1/4 cup caramel sauce, purchased

Cut the poached pears in half and remove the seeds and stems. Slice each half into thin slices, 10 to 12 per half, and fan two pear halves for each plate in a butterfly pattern. Place two scoops of ice cream in the center of the pear slices. Sprinkle the nuts over the top, and drizzle the caramel sauce over each plate. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Chocolate Crunch Torte

Recipe courtesy of Chef Bijan Shokatfard, Executive Chef at Geoffrey’s Malibu, Malibu, California

Serves 4

Chocolate Ganache

Begin this part of the recipe the day before you are serving.

  • 1 lb chocolate chips (semi-sweet)  
  • 1⁄2 cup dark chocolate mousse mix 

Melt chocolate chips over a double boiler. Follow directions on mousse mix and fold into melted chocolate. Set aside.

Easy creme Angliase

  • 1 lb Gianduja chocolate (a sweet chocolate with hazelnut paste)  
  • 1⁄2 cup Pailleté Feuilletine 
  • 1⁄4 lb praline paste 
  • 1⁄4 cup hazelnut oil
In a food processor, blend the praline paste and hazelnut oil together. Melt the Gianduja chocolate over a double boiler, then mix in Pailleté Feuilletine and blend of praline paste and hazelnut oil. Spread out the Gianduja mixture on a buttered sheet pan, and place in the refrigerator to chill. Using desired shape ring mold, punch out a chocolate base. Place the punched out base with ring mold attached on a separate cookie sheet. Fill with melted ganache and chill.

Easy Creme Angliase 

  • 1⁄2 gallon vanilla ice cream 
  • 2 egg yolks 

Melt ice cream using a double boiler, then add egg yolks and whisk occasionally until mixture starts to thicken (approximately 10 minutes). Chill.

Plate Assembly

Heat a kitchen towel with hot water, squeezing excess water out, and gently rub sides of the ring mold until the chocolate crunch can be removed with little or no force. Place torte in the center of the plate and drizzle sauce as desired. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!

J. Lohr Estates Los Osos Merlot Flourless Torte Garnished with J. Lohr Estates Los Osos Merlot Truffle

Recipe courtesy of Chef Chad Wisner, Chef at Fire Station 1, Washington, D.C.

Yields 9–4 oz ramekins or 1–13 x 9 baking dish

J. Lohr Estates Los Osos Merlot Reduction

Measure out 3 cups of J. Lohr Estates Los Osos Merlot and place in a pot on the stove on medium to medium-high heat. Add 4 Tbsp sugar and let reduce by half in volume. Once the wine has reduced to 1 ½ cups, remove from heat and set aside.

Cake

  • 2 egg whites                   
  • 3/4 cup egg yolk
  • 3/4 lb butter (unsalted)               
  • 1 lb 2 oz bittersweet chocolate           
  • 7 ½ oz granulated sugar           
  • 4 Tbsp J. Lohr Estates Los Osos Merlot reduction

Prepare individual ramekins or cake pan by spraying with non-stick spray and line bottom with parchment paper. Bring butter to a slight boil, then remove from heat and slowly stir in chocolate until melted. Whip egg whites until soft peaks appear, then add 2 ½ oz of sugar. Continue to whip until stiff peaks are formed. Whip egg yolks with remaining sugar until light and golden in color. Slowly stir chocolate mixture into yolk mixture while still warm. Add the J. Lohr Estates Los Osos Merlot reduction into chocolate mixture. Bake at 275°F in convection oven or 300°F in conventional oven for approximately 25 to 30 minutes or until the cake is set. Let cool completely before glazing with ganache.

Ganache

  • 1 ½ cups heavy cream
  • 16 oz bittersweet chocolate
  • 3 Tbsp J. Lohr Estates Los Osos Merlot reduction

Place heavy cream on stove and bring to a boil. Remove from heat immediately and slowly stir in chocolate until melted. Add J. Lohr Estates Los Osos Merlot reduction and stir to incorporate. Once cake has cooled, cut around the edge with a paring knife to loosen the cake. If cake will not flip out, run hot water on the bottom of the pan to help release the cake. Place on a wire rack with the pan underneath to catch the excess ganache. While the ganache is still warm, pour just enough over the cake to glaze and save excess ganache. (Cool the excess to make truffles. Once the ganache has completely cooled, it can be scooped and rolled in cocoa powder to create J. Lohr Estates Los Osos Merlot truffles). Wait for ganache to cool and set on the cake, then serve with a glass of J. Lohr Estates Los Osos Merlot and enjoy!
 

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