Tag Archives: Valentine’s desserts

Sweets for My Sweet: A Dessert Food + Wine Pairing

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Hello, sweet readers! I hope you enjoyed your Valentine’s Day, and hopefully the fun is continuing into this week and beyond. Love should not be limited to just one day, am I right? 😉

I apologize for not having this post up in time for Valentine’s Day; full-time life has a way of being full-time. No complaints. Even though February 14th has come and gone, this is something you can enjoy anytime just for the fun of it; no reason needed. ❤

Andiamo! Today, we’re zipping over to Italy in our wine glasses; to be specific, the Piedmont region of Northwest Italy, which is famous the world over for a sweet, sparkling dessert wine: Moscato d’Asti.

I recently shared with you how sparkling wine is made, via the traditional method and the tank method. There is a third way known as the Asti method, which we’ll talk about now.

While your traditional and tank method sparkling wines (e.g. Champagne and Prosecco) begin with dry wine, sugar, and yeast, an Asti method sparkling wine starts with grape juice and yeast. The yeast begins to ferment the grape juice in a sealed, pressurized tank. The initial carbon dioxide created from fermentation is allowed to escape, but then along the way the tank is resealed and additional carbon dioxide generated is trapped inside, creating bubbly wine. Before the yeasts completely eat all the sugars and create a dry wine, they are stopped via filtration and removed. This means there is still sugar (sweetness) left, and thus you have a sweet, low alcohol, sparkling wine.

So what is Moscato d’Asti and why choose it for Valentine’s Day? Or for any time?

  • Muscat (Moscato is the Italian name) is one of the earliest domesticated wine grapes: a supremely aromatic white grape variety hailing originally from Greece. When you hear the phrase, “nectar of the gods”, I imagine the Greeks could have been talking about Muscat wine. And it’s funny because ambrosia, the canned fruit cocktail/whipped cream/marshmallow salad, is a potent aroma of the wine.
  • It tastes REALLY good! It’s a delicious dessert wine that will please someone who maybe is not a “huge wine drinker” but it will also please a connoisseur. It’s a famous wine of the world you just need to know about.
  • It tends to be pretty affordable, so you can spend your extra money on other things for your loved one(s).

There are a number of options on the market, but I went with this entry-level one because it is delicious, widely available, and also I love the blue glass bottle:

Risata Moscato d'Asti

Risata Moscato d’Asti

  • $10.97 at Total Wine & More
  • 5.5% ABV
  • Pale lemon color
  • Sweet!
  • Light body
  • Low alcohol
  • Delicate, fizzy bubbles
  • Aromas of seashell, honeysuckle, pear, lime, orange, stone fruit, honey
  • Flavors of grape, peach, tangerine

This wine is obviously plenty delightful on its own; it is, after all, a dessert wine.

But believe it or not, Moscato pairs beautifully with desserts. Wedding cake never met a better match.

Don’t believe everything you hear about “champagne and chocolate” or “champagne and cake”. If you’ve ever actually put those things together in your mouth at about the same time, you know those combinations are heinous, and I do not use that word lightly. All kinds of foul and nasty flavors that never should be are suddenly at war on your palate.

Please. Spare yourself and your loved ones the atrocity and serve Moscato with your wedding cake.

For this pairing, I baked some sugar cookies with vanilla buttercream frosting. I even tried a cookie (or two) with a glass of Moscato, just to make sure it wasn’t going to be horrendous.

Spoiler alert, it was anything but! You are going to love this! ❤

All this tasting and experimenting is hard work, but that’s my job as a wine blogger: to serve you and protect you from vile food and wine pairings. And I take my duties seriously! 🙂

These cookies are buttery, scrumptious morsels that say “I love you” in every bite. They are also customizable, in that you can play up the flavors in the buttercream frosting to complement the flavors in your Moscato. Think vanilla or almond extract, citrus zest, maybe even a touch of peach or pear juice/syrup? Just pick one flavor at a time, though. 🙂

Sugar Cookies with Vanilla Buttercream Frosting

“Take me to your Moscato….”

Sugar Cookies with Vanilla Buttercream Frosting
(Heavily modified from the sugar cookie recipe in The Cookie Book by Rebecca Firth)
Makes approximately 48 cookies
*If you do not have a large-capacity stand mixer (6-8 quarts), this recipe will be taxing on your mixer (it’s a huge quantity of cookies). Halve the recipe, if you want. I would advise using an electric hand mixer or your own brawny muscles and a very durable spoon. 🙂

The Cookies

Ingredients

  • 24 T unsalted butter, room temperature
  • 1 1/4 c. granulated sugar
  • 1/4 c. light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp. real vanilla extract
  • 3 1/2 c. all-purpose flour
  • 1 c. bread flour
  • 1 tsp. sea salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda

Instructions

  • In a large bowl, whisk together the flour, bread flour, sea salt, baking powder, and baking soda. Set aside.
  • In an electric stand mixer fitted with the paddle attachment, add the butter, sugar, and brown sugar and mix on medium for about 4 minutes, until light and fluffy.
  • Scrape down the sides and bottom of the bowl. Add the eggs and vanilla and blend completely, scraping down the sides of the bowl as needed.
  • Add the dry ingredients to the butter mixture and run the machine for 1 minute more, or until blended.
  • Preheat the oven to 375° and cover several baking sheets with parchment paper.
  • Grab a slightly larger than a tablespoon amount of dough, roll it in to a ball, then flatten slightly between your palms and make a slight downward indentation in the middle (for easier frosting later on). Place cookies on baking sheets spaced about 1 inch apart from each other.
  • Bake one sheet at a time for about 12-14 minutes, until lightly browned around the edges. This will depend on your oven temperature, how many cookies are on your tray, and the size and thickness of your cookies. Eyeball it.
  • Let the cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to finish cooling.

Buttercream Frosting

Ingredients

  • 8 T unsalted butter, room temperature
  • 2 1/2 c. powdered sugar
  • 1-2 T milk
  • 1-2 tsp. extract, fresh fruit zest or fresh fruit juice to flavor, optional (but recommended!)
  • Gel food coloring, optional
  • Sprinkles, optional

Instructions

  • To make the buttercream, in an electric stand mixer fitted with the paddle, add the butter, powdered sugar, and milk. Mix on medium until smooth.
  • Add in any extracts for flavor or food coloring, if using.
  • Add more powdered sugar in 1 T increments if the buttercream is too thin, or, conversely, add more milk in 1 tsp. increments if the buttercream is too thick. Proceed with sprinkles, if using.
  • Frost your cooled cookies. Since this frosting contains milk, everything will need to be stored in a covered container in the fridge for up to one week.

Is your sweet tooth stimulated? For additional Valentine’s Day food and wine inspiration, check out some past posts:

Barbera
Snickers Cheesecake
Grape Galette and Sparkling Wine
Dark Chocolate and Ruby Port
White Chocolate and Orange Muscat
Charcuterie and Wine Pairings
Milk Chocolate and Brachetto
Chocolate and Brachetto

Love You Bunches Grape Galette and Sparkling Wine

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Disclosure Statement: This post contains affiliate links. When you click on an affiliate link and make a purchase, I receive a commission at no additional cost to you. All opinions are my own.

Happy Valentine’s Day, readers! ❤ I hope you fell in love with the dark chocolate + ruby port duo we explored yesterday. For my final post in this mini themed series, I am leaving chocolate behind, diving into homemade dessert territory, and popping open a bottle of bubbly to accompany it. Intrigued? Read on!

I have to admit I am not the biggest fan of sparkling wines (including Champagne), which is reflected in the number of posts I have written on the subject. But every now and then I reluctantly try some more to see what the fuss is all about grow in my appreciation and understanding of wine. In order to keep learning, I have to challenge myself with all wines, even ones I don’t gravitate towards (yes, I mean you, rosé). What’s making me take more notice of sparkling wine lately though is the fact that it can pair well with a number of different types of foods.

I have Total Wine & More to thank for introducing me to this charming sparkling wine from the Burgundy region of France, known as a Crémant de Bourgogne. While these wines are made in the same méthode traditionnelle as their famous neighbors in Champagne, they cannot be called Champagne due to the fact that they are not from the geographic region of Champagne, France. Remember, European wines are usually called by place, not grape variety. This is helpful to us consumers who enjoy sparkling wine once or twice a year but don’t need to spend an arm and a leg on a bottle of the fancy stuff (although there is nothing wrong with loving the fancy stuff). Options like Spanish Cava, Italian Prosecco, this gorgeous sparkler from California, and today’s Crémant de Bourgogne are handy to keep in mind whilst shopping for bubbles.

Louis Bouillot Extra Dry Sparkling Wine

Louis Bouillot Extra Dry Sparkling Wine

  • $25/bottle at Total Wine (approximately half the starting price of true Champagne)
  • 12% ABV
  • Medium body with some sweetness (extra-dry actually means more sugar than brut/dry – I know, makes zero sense), focused and tight perlage (bubbles)
  • Some yeasty aromas but also peach, apple, pear flavors
  • While I am not reviewing the Brut here, it is available on wine.com for you to try, where it retails for around $18-$20/bottle. This one will be less sweet.
  • I definitely recommend this wine, and am already excited for the next time I can pop open another bottle.

When it comes to desserts, I prefer anything in the chocolate, cake, and cookie departments, but that’s not to say I never diverge into other territories. Plus, it’s Valentine’s Day, so I am considering my husband’s preferences here, which fall squarely in the pie and fruit dessert departments. 🙂

This dessert uses only FOUR ingredients and is a snap to throw together, even for non bakers. Plus, how often do you see a dessert made from grapes anyway? Take this unusual recipe for a spin and pair it with this lively and refreshing sparkling wine. Together, they bring out the best in each other (yes, you can use that in your Valentine’s Day card if you must). 😉

Happy Valentine’s Day! ❤

Please note, this galette is very sweet, and for me personally it’s a bit much when paired with the sparkling wine. To tame the sugar a bit, slice up some rich, creamy Brie cheese to balance out the high levels of sweetness in the dessert and also complement the sparkling wine.

For additional dessert ideas from The Rambling Vine, check out:
Sparkling Rosé Cake with Candied Roses
Snickers Cheesecake
Oatmeal Chocolate Chai Tea Cookies

Love You Bunches Grape Galette
Serves 8
Recipe courtesy of Oregon Wine Board
Adapted from Kristin Marchesi of Montinore Estate in Forest Grove, Oregon

Ingredients

  • Pie dough rolled out into a large circle 18-20 inches in diameter* (I used a Jus-Rol pre-rolled pie dough and literally unwrapped it, plopped it on the baking sheet, poured the fruit filling inside, and folded the dough up and around the sides to make a galette)
  • 1 pound seedless grapes (no slicing required, just wash them)
  • 1/2 – 3/4 cup sugar, depending on tartness of grapes
  • 2 tablespoons cornstarch

Preparation

1) Whisk the sugar and cornstarch together and then add it to grapes. Stir to combine until the starch is completely hydrated and sugar has evenly coated the grape skins.

2) Place the dough on a sheet tray lined with parchment paper. Pour the filling into the center of the dough circle and fold the edges over the filling covering the perimeter but not the center. Chill for 20 minutes.

3) Preheat the oven to 400° and bake the galette for 10 minutes, then reduce the heat to 350° and rotate the sheet tray. Continue baking for approximately 30 minutes until the crust is golden brown and the filling is bubbling. Cool for at least 30 minutes before serving.

Love You Bunches Grape Galette

Easier than pie – galette!

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Eat Your Sweetheart Out: Snickers Cheesecake

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Eeeeeeeee! It’s the season of sugar! (You really can’t make weight loss resolutions until after Easter, seriously). Valentine’s Day is today, and I sure hope your pancreas is ready for what I’m about to dish up. 🙂

It started with the urge to make a decadent cheesecake for my mom’s birthday.

When I googled snickers cheesecake, I came up with results that showed cheesecakes with swamps of Snickers bar chunks on top. This seemed like a good idea (and it’s not bad, I’ve had it at the Cheesecake Factory before), but not quite what I was hoping for, as far as great flavor and texture are concerned. Instead, I decided to pay tribute to the spirit of a Snickers bar, with roasted, salted peanuts, hot fudge, caramel, and whipped cream on top. I think I’ve created a winner! Snickers Cheesecake

If you’re looking to make dessert this Valentine’s Day (or any celebration, for that matter), you’ll appreciate this cheesecake recipe. It’s not too hard (considering) and it tastes way better than shoving mutilated candy bars in your cheesecake batter. 🙂

Ditch the box of chocolates, Forrest Gump… you and your Valentine will die and go to candy heaven with this recipe.

Ode to Snickers Cheesecake
(Heavily adapted from a recipe for Irish cream cheesecake from Favorite Old-Fashioned Desserts by Pat Dailey)
(As an Amazon Associate, I earn from qualifying purchases)
By Brenna Arnesen

CRUST
1 – 9 oz. box Nabisco Famous Chocolate Wafers
4 T unsalted butter, melted

FILLING
1 c. plus 2 T granulated sugar
3 large eggs
2 lbs. (4 – 8 oz. packages) cream cheese, softened
1 T cornstarch
1 tsp. vanilla extract

TOPPING
Hot fudge sauce
Caramel sauce (I used jarred for both, quick & easy)
Roasted salted peanuts, coarsely crushed
Whipped cream (from a can)

Preheat the oven to 350°.

Crush the cookies into fine crumbs in a food processor or blender. Add the butter and mix well. Transfer crumbs to a 10-inch springform pan and press them into an even layer on the bottom of the pan. Bake until the crumbs are set, about 10 minutes. Set aside to cool.

For the filling, mix the sugar and eggs in a food processor or with an electric mixer for 1 to 2 minutes. Add the cream cheese in batches and mix until thoroughly smooth. Add the cornstarch and vanilla and mix well.

Pour the filling into the crust. Bake until the cake is just set in the center, about 35 – 40 minutes. Remove the cake from the oven and cool for 5 minutes, but leave the oven on.

Take your crushed peanuts, approximately 1 – 1.5 cups worth, and sprinkle on top of cheesecake. Return cheesecake to oven and bake for 6 minutes or so, until peanuts set and get slightly toasted. Cool to room temperature. Drizzle with room temp hot fudge sauce and caramel sauce to your liking. Cover and refrigerate 4 hours before serving, and then serve with whipped cream.

And snicker at how easy this dessert was to make! 🙂

Have a sweet Valentine’s Day! What are you eating and drinking tonight?

Love,
The Rambling Vine