Menu of Recipes - Seneca Lake Wine Trail

Seneca Lake Wine Trail’s
2014 Chocolate & Wine Recipes
Menu of Recipes
The following is a list of participating wineries and next to their name is the recipe they have been submitted to
us here at the Seneca Lake Wine Trail office. If you need further clarification, please feel free to contact the
wineries directly. Happy sampling!
A. Ravines Wine Cellars, none provided in advance
B. Belhurst Winery, Bacon Chocolate Chip Cookies
C. White Springs Winery, none provided in advance
D. Fox Run Vineyards, Dark Chocolate Pistachio Truffles
E. Serenity Vineyards, No Bake Chocolate Covered Peanut Butter Balls
F. Seneca Shore Wine Cellars, Old Fashion Hot Fudge Recipe
G. Anthony Road Wine Company, none provided in advance
H. *not participating in this event
I. *not participating in this event
J. *not participating in this event
K. *not participating in this event
L. Villa Bellangelo, Chocolate Mint Brownie Bites
M. Fruit Yard Winery, Be My Sweet Peanut Cup
N. Hickory Hollow Wine Cellars, Chocolate Toffee Treats
O. Glenora Wine Cellars, Braised Short Ribs with Chocolate, Port Wine & Chevre
P. Fulkerson Winery, Sweet and Savory Chili
Q. Rock Stream Vineyards, none provided in advance
R. Lakewood Vineyards, Peanut Butter and Jelly Bars
S. Castel Grisch Winery, Festive White Trash
T. Catharine Valley Winery, none provided in advance
U. J.R. Dill Winery, Wine Truffles
V. Atwater Estate Vineyards, Red Wine Chocolate Cake
W. Chateau LaFayette Reneau, Chocolate Berry Mascarpone Mousse
X. Leidenfrost Vineyards, Chocolate Covered Strawberries
Y. Hazlitt 1852 Vineyards, Bramble Berry Brownie Pops
Z. Penguin Bay Winery, Red Velvet Truffle Brownies
AA. Standing Stone Vineyards, White Chocolate Eggplant Dip
BB. Caywood Vineyards, none provided in advance
CC. Wagner Vineyards, Chicken with Mole' Sauce
DD. Lamoreaux Landing Wine Cellars, Mini Cannoli Cups
EE. Kings Garden Vineyards, Double Chocolate Chocolate Chip Bundt Cake
FF. Zugibe Vineyards, White Chocolate & Truffle Shooters
GG. Three Brothers Wineries & Estates, Orange & Almond Chocolate Bark
HH. Ventosa Vineyards, none provided in advance
Looking for local food?
Many of our member wineries use as much local produce in their event recipes
as is practical. They believe that it is not only the responsible thing to do, but
also believe that locally sourced foods are fundamentally superior to those
trucked into our region from far away. The Finger Lakes Culinary Bounty is a
nonprofit organization dedicated to strengthening connections across the Finger
Lakes food system and celebrating local farms, foods, beverages, culinary talent,
and businesses. The organization works to promote regional cuisine and agritourism, advocate for regional farms and foods, and act as an informational
resource for members, residents, and visitors. Check out www.FLCB.org to find a current directory and map of
local food growers and retailers in the Finger Lakes. And when you see the Finger Lakes Culinary Bounty logo
displayed at a business, you know they carry local products.
BELHURST WINERY
Bacon Chocolate Chip Cookies
Makes about 24 cookies
¾ cup granulated sugar
¾ cup packed brown sugar
1 cup unsalted butter, softened
1 tsp. pure vanilla extract
1 egg, room temperature
2¼ cup all purpose flour, sifted
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1 tsp. baking soda
½ tsp. iodized salt
1½ cup semi-sweet chocolate chips
1 lb. bacon, cooked and chopped (about 1½ cups)
sea salt
Preheat oven to 375°F
Mix sugars, butter, vanilla and egg in a large bowl. Stir in flour, baking soda and iodized salt.
Stir in chocolate chips and chopped bacon.
Drop dough by rounded tablespoonfuls about 2 inches apart on an ungreased cookie sheet. Sprinkle a
small pinch of sea salt on each cookie.
Bake 8-10 minutes or until light golden brown. Cool slightly then remove from cookie sheet and cool
completely on a wire rack.
FOX RUN VINEYARDS
Dark Chocolate Pistachio Truffles
2 cups premium dark chocolate (top quality)
1, 8 oz. pkg. cream cheese, room temperature
1 cup roughly chopped pistachios
Melt dark chocolate chips in a double boiler. Set aside to cool to room temperature. Place cream cheese in
mixer and beat until creamy. Blend in melted chocolate. Transfer to an airtight container and refrigerate until
firm (about 2 hours). Shape into balls (scooping with a melon baller works well). Roll in chopped pistachios to
coat. Return to baking sheet. Refrigerate on lined baking sheet for at least 1 hour to firm up. Store in a tightly
covered container in refrigerator.
SERENITY VINEYARDS
No Bake Chocolate Covered Peanut Butter Balls
1, 18 oz. jar smooth or chunky peanut butter - I prefer smooth
1, 16 oz. bag confectioners' sugar
1/4 cup butter, melted
12 oz. semi-sweet chocolate chips
2 tsp. shortening
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In a large bowl, stir together the peanut butter, confectioners' sugar and melted butter until the mixture is
crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to
mix everything together.
Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with
rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for
easier dipping.
While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl
that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second
intervals until smooth.
Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball
and then dip it into the chocolate, turning quickly to cover the entire candy.
Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each
candy for a pretty design. Refrigerate until the chocolate had completely dried. Store the candies in a
sealed container in the refrigerator.
SENECA SHORE WINE CELLARS
Old Fashion Hot Fudge Recipe
Makes 3 1/2 Cups
Ready in 15 minutes
2 cups sugar
4 tbsp. flour
2/3 cup cocoa powder
2 cups milk
4 tbsp. butter
2 tsp. vanilla (substitute a flavored liqueur or extract for a twist)
In a medium bowl, whisk together the dry ingredients. Over medium heat, combine milk, butter and vanilla
until the butter has melted. Add dry ingredients to the milk mixture, constantly whisking. Boil, stirring
constantly until thick and smooth, about 5 minutes. Cool and refrigerate unused portion.
Note: Can be reheated in a double-boiler, or microwave, as needed. From Americanfood.com
Serve over your favorite ice cream with a glass of Seneca Shore Strawberry Kisses.
VILLA BELLANGELO
Chocolate Mint Brownie Bites
PREP TIME: 20 MIN
COOKING TIME: 15 MIN
18 SERVINGS
baking spray
2 oz. unsweetened chocolate
50 whole mints, such as Andes
1 stick plus 1 tbsp. butter, softened
1 cup sugar
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2 whole eggs
3/4 cups all-purpose flour
1/4 tsp. mint extract
1 oz. bittersweet chocolate, chopped fine
Preheat the oven to 325⁰F. Spray a mini muffin pan generously with baking spray.
Melt the unsweetened chocolate in a bowl in the microwave. Remove from the microwave and stir in 8
mints until all melted. Let cool slightly.
In a mixer with the paddle attachment, cream 1 stick of the butter with the sugar. Beat in the eggs one at a
time. With the mixer on low, drizzle in the cooled chocolate mixture slowly, mixing until it's combined. Add
the flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add the mint extract and
then mix again.
Using a tablespoon or cookie scoop, scoop the batter into the prepared mini muffin pan. Bake until done,
11 to 13 minutes. Turn upside down out of the pan and allow to cool.
Combine 25 to 30 mints in a bowl with the remaining 1 tablespoon butter and the chopped bittersweet
chocolate. Microwave and stir until melted and smooth.
Dip the brownie bites in the chocolate, concentrating on the top "cone" part. Allow to set for a few
minutes. Chop the remaining mints and sprinkle them on the top. Set in the freezer for 10 minutes if you
need them to set right away. Yum!
FRUIT YARD WINERY
Be My Sweet Peanut Cup
chocolate cake, prepare per package directions
choice of fruit, nuts, imagination
Peanut Butter Frosting:
1 cup butter or margarine, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla
Directions:
Prepare and bake chocolate cake mix, per package directions.
Frost with peanut butter frosting.
Add choices of fruit, nuts and imagination.
HICKORY HOLLOW WINE CELLARS
Chocolate Toffee Treats
2 sticks of butter
1/2 cup of brown sugar, packed
1 pkg. saltines (40 pieces)
8 to 12 oz. semi-sweet chocolate chips
3/4 cup of chopped walnuts
Add butter and brown sugar together and heat until dissolved. Line battered cookie sheet with saltines (cover
pan completely). Pour melted butter mixture over saltines. Bake in over at 375⁰F for eight minutes . Remove
from the oven and cover saltines with chocolate chips (chips will melt at this point). Cover mixture with
chopped nuts. Refrigerate/cool and break into bite size pieces. Enjoy!
GLENORA WINE CELLARS
Braised Short Ribs with Chocolate, Port Wine & Chevre
Yields 6 servings
Braise Ingredients
5 lb. bone-in beef short ribs, cut crosswise
into 2" pieces
kosher salt and freshly ground black pepper
3 tbsp. vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tbsp. all-purpose flour
1 tbsp. tomato paste
Sauce Ingredients:
1 lb. good quality dark chocolate chips
½ bottle of Glenora Port
10 oz. Lively Run Chevre
1, 750-ml bottle Glenora Meritage
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups beef stock
2 cups beef stock
2 cups leftover braising liquid
salt to taste
Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over mediumhigh heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs
to a plate. Pour off all but 3 Tbsp. drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are
browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and
deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat
to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic.
Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 2–2 1/2 hours.
Transfer short ribs to a platter. Strain sauce from pot into a measuring cup.
For the sauce: Melt chocolate chips in a double-boiler. In another pan, bring the port wine to a boil to burn
off alcohol and reduce slightly. Once the flames have died down, pour the wine into the chocolate. While
whisking, slowly add the chevre and liquids in increments. Taste for seasoning. Pour the sauce over the
shortribs to finish.
FULKERSON WINERY
Sweet and Savory Chili
1 tbsp. oil
2 cloves of garlic, minced
2 medium onions, chopped
1 lb. Lean ground beef
½ green pepper, chopped
1 lg. stalk celery, chopped
2 cans kidney beans
16 oz. Can of tomatoes, cut up
a pinch of dry mustard, ginger, cloves, and all spice
1 tbsp. chili powder
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1 bay leaf
1 tsp. salt
½ tsp. black pepper
½ tsp. hot pepper sauce
1/4 cup dark chocolate, chopped/broken into
pieces (55%)
½-1 cup Fulkerson Vincent Wine
Brown meat, onion and garlic, then add all other ingredients. Simmer very slowly for 3 hours, stirring now and
then, or bake covered in low oven (200). Start with minimum amounts of chocolate, wine and hot sauce and
add more to suit your tastes.
Enjoy with a glass of Fulkerson Winery Vincent!
LAKEWOOD VINEYARDS
Peanut Butter and Jelly Bars, paired with Lakewood Vineyards Borealis
2 sticks unsalted butter at room temperature
1 ½ cups sugar
1 tsp. vanilla extract
2 extra-large eggs at room temperature
2 cups creamy peanut butter
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3 cups flour
1 tsp. baking powder
1 ½ tsp. salt
1 ½ cups concord grape jam
2/3 cup salted peanuts, coarsely chopped
Preheat oven to 350⁰F. Grease and flour a 9”x13”x2” pan.
In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar on medium
speed until light yellow. With the mixer on low speed add vanilla, eggs, and peanut butter then mix
until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed slowly
add the flour mixer the peanut butter mixture. Mix until just combined.
Spread 2/3 of the dough into the cake pan and spread evenly over the bottom of the pan. Spread the
jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Sprinkle
with chopped peanuts and bake for 45 minutes until golden brown.
Cool and cut into squares and enjoy with Lakewood Vineyards Borealis.
CASTEL GRISCH WINERY
Festive White Trash, paired with Castel Grisch Reserve Estate Burgundy
Check Mix
Cheerios
M&M Plain
any type of nuts (suggestions of peanuts and pecans)
Blend together about 1 gallon of mixture.
2 lb. white chocolate morsels
12-15 candy canes
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Chop candy canes in food processor or pound up in a gallon freezer bag with a mallet until a small crystal
consistency. Set aside for later.
Place white chocolate in a microwave safe bowl. Melt on medium power in 30 second intervals until
smooth (try not to overheat).
Place dry mixture in gallon bag about half full. While chocolate mixture is still warm, pour into bag with
dry ingredients and shake up until coated well. Place on a flat surface or cookie sheet with parchment
paper sprayed with vegetable cooking oil or Pam works well. Spread out on paper as separately as possible
After spreading out while still warm, sprinkle broken candy canes over for a light coating on mixture. Then
let cool fully. After cooling completely, break up mixture and serve. It can be put in the refrigerator to
firm up faster.
Hints: In the melting process water is your enemy. Be sure that all utensils are clean and dry. If the chocolate
is not getting smooth you can add a tablespoon of vegetable oil and bend into mixture.
J.R. DILL WINERY
J.R. Dill Wine Truffles
1½ lbs. approximately 55% dark chocolate
1 oz. J.R. Dill Cabernet Franc (plus some extra for yourself)
1, 8 oz. pkg cream cheese
1-2 tbsp. confectioner's sugar
Melt 5 oz. of the chocolate. Beat cream cheese with J.R. Dill Cabernet Franc until it is creamy in a bowl. Blend
in the chocolate and the sugar to taste. Refrigerate mixture until firm. With a cookie dough scooper or by
hand, form the mixture into balls. Place on wax papered cookie sheet. Melt remaining chocolate in a deep
bowl. Using a fork dip the truffles in the chocolate and place back on wax paper. Immediately decorate with
sprinkles, nuts, or roll in cocoa powder. Refrigerate and enjoy!
ATWATER ESTATE VINEYARDS
Red Wine Chocolate Cake, adapted from the smitten kitchen blog
6 tbsp. unsalted butter, at room temperature
3/4 cup firmly packed dark brown sugar
1 large egg + 1 large egg yolk, at room temperature
3/4 cup Stone Bridge Red (or any red wine you like)
1 tsp. real vanilla extract
1 cup + 1 tbsp. all-purpose flour
1/2 cup unsweetened top quality cocoa
1/8 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. table salt
1/4 tsp. ground cinnamon
powdered sugar for dusting
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Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment, and either butter
and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.
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In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar
and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla.
Don’t worry if the batter looks a little uneven.
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Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet
ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula.
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Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a cake tester inserted into the center
comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan
on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This
cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.
Really tasty and decadent with a glass of Stone Bridge Red!
CHATEAU LAFAYETTE RENEAU
Chocolate Berry Mascarpone Mousse
1 lb. Mascarpone cheese
1/2 lb. cream cheese, softened
1 lb. confectioner’s sugar
1/2 recipe chocolate ganache, ingredients =>
1 cup raspberry preserves
2 oz. Meadow Mist Wine
1/2 cup creamy peanut butter
Ganache:
8 oz. heavy cream
1 lb. semi-sweet chocolate chips
1 tsp. vanilla extract
Directions:
In a saucepan, bring heavy cream and vanilla to a
simmer. Once simmering, remove from heat and
add to chocolate chips in a mixing bowl, stir until
chocolate is melted and smooth.
In a mixing bowl with wire whip attachment, add Mascarpone and cream cheese and whip on medium speed
until smooth. Add peanut butter and whip on medium speed 2 minutes. While mixing constantly, add ganache
to mixture slowly and whip to incorporate. Scrape sides of mixing bowl and add wine and preserves. Whip on
slow speed to incorporate. Gradually add confectioner’s sugar and whip slowly to incorporate. Once all
ingredients are added, whip on high speed 1-2 minutes.
Finished product can be enjoyed in a pie crust, with graham crackers, or on its own.
Enjoy this recipe with: Pinot Noir Blanc, 2010 Merlot, Meadow Mist
LEIDENFROST VINEYARDS
Chocolate Covered Strawberries
16 oz. milk chocolate chips
2 tbsp. shortening
1 lb. fresh strawberries with leaves
nonpareils, chopped nuts and white chocolate for decoration
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In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.
(Chocolate can be a mystery, so here is a tip to keep your chocolate from becoming too thick: When you
are melting over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only
1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted. )
Hold strawberry by leaf and roll into melted chocolate until bottom ¾ are completely covered.
Drizzle with white chocolate or sprinkle with nuts or nonpareils as you like.
Set aside on wax paper or in baking cups to cool.
Serve with a glass of Leidenfrost Vineyards Burlesque or Cabaret our Port wine!
HAZLITT 1852 VINEYARDS
Hazlitt’s World Famous Bramble Berry Brownie Pops
1 box brownie mix; follow package directions and
replace water with Hazlitt Bramble Berry Wine
1, 14oz. bag dark cocoa candy melts
25 white paper lollipop sticks
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Make brownies as directed on box. Cool at least 1 hour
Line cookie sheet with waxed paper. In large bowl, crumble baked brownies. Using 1 ½ inch cookie scoop,
scoop out brownie mixture; roll into balls. Place on cookie sheet. Freeze 1 hour.
In 1-quart microwavable bowl, microwave candy melts uncovered on high 1 minute 30 seconds; stir.
Continue microwaving and stirring in 15-second intervals until melted; stir until smooth.
Remove balls from freezer. Dip tip of each lollipop stick into melted candy, then halfway into 1 ball; place
on waxed paper-lined cookie sheet.
When all brownie balls have sticks, gently swirl 1 ball into melted candy to coat well; allow candy to drip
back into bowl. Place stick in polystyrene foam (cake pop pointing skyward). Sprinkle top with sprinkles.
Repeat with remaining balls and melted candy. Let candy harden before serving.
PENGUIN BAY WINERY
Red Velvet Truffle Brownies
1 Red Velvet Cake Mix
½ cup butter, melted
2 eggs
1 pkg. instant white chocolate pudding
6 tbsp. vegetable oil
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1 pkg. chocolate sandwich cookies
8 oz. cream cheese
½ cup mini chocolate chips
Melted chocolate to drizzle over top
Preheat oven to 325⁰F.
Combine cake mix, melted butter, eggs, pudding mix and oil and mix well until thoroughly combined.
Spray a 9 x 13 pan with cooking spray. Then use your hands to help spread the thick batter into all edges
of the pan. Bake for 20-22 minutes or until toothpick inserted comes out clean.
Crush chocolate cookies in food processor. Soften cream cheese and mix the cookie mixture and cream
cheese together. When cake layer is completely cooked drop cookie mixture by spoonfuls over cake
mixture and spread to cover cake. Sprinkle mini chocolate chips over top and drizzle chocolate over top to
adhere mini chocolate chips to mixture. Cool completely before cutting into squares.
STANDING STONE VINEYARDS
White Chocolate Eggplant Dip
8 cloves garlic, unpeeled
4 medium eggplants, sliced in half lengthwise
1/3 cup Standing Stone Vineyards Dry Vidal
2/3 cup tahini
4 oz. white chocolate
2 tbsp. finely chopped parsley
1 1/2 tsp. ground cumin
1 1/2 tsp. Hungarian smoked paprika
kosher salt and freshly ground black pepper
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Heat broiler. Place garlic under broiler on baking sheet, and broil until charred, about 20 minutes.
Place eggplant on baking sheet, skin side up, and broil until charred, about 40 minutes. Peel garlic. Peel
eggplants and scoop out flesh.
Put white chocolate in food processor and process until fine, then add eggplant, garlic, tahini, wine, half
the parsley, cumin and paprika, salt and pepper to taste, and puree until smooth.
Serve as a dip with pita crisps or toasted baguette slices, with Standing Stone Vineyards Riesling.
WAGNER VINEYARDS
Chicken with Mole’ Sauce
1 tbsp. canola oil
1/2 cup onion, minced fine
2 oz. dark unsweetened chocolate
1 tsp. cumin
4 garlic cloves, minced fine
24 oz. crushed tomato
1/4 cup green chili peppers
1/4 cup Jalapenos peppers, adjust to your taste
1/2 cup Wagner Semi Dry Riesling
1 oz. cilantro
4, 6 oz. chicken breasts
Sauté fine minced onion in a medium saucepan until tender. Add fine minced garlic, chili and Jalapenos
peppers and continue to sauté for one minute. Deglaze pan with Wagner Semi Dry Riesling and add tomato,
dark chocolate and cilantro. Cover and simmer for 15 minutes and reserve. For the chicken, cut breast into ½
inch strips and sauté till done. Pour off excess oil, and cover with Mole’ sauce. This dish is often served with
rice.
LAMOREAUX LANDING WINE CELLARS
Mini Cannoli Cups
Crust
Homemade piecrust (use your own recipe)
or 2- 9” refrigerator piecrust
3 tbsp. sugar
1 tsp. cinnamon
flour for dusting
Filling
1, 15 oz. container ricotta cheese
½ cup confectionary sugar
1 tsp. vanilla
¼ cup mini chocolate chips
Preheat oven to 425⁰F. Prepare filling by combining all ingredients except chocolate chips. Put filling in gallon
bag and refrigerate.
Roll out piecrust sprinkle with cinnamon and sugar; take a rolling pin across the dough to press the sugar
mixture into the dough. Use a biscuit cutter and cut out circles. Press dough into an ungreased mini muffin
pan. Using a fork prick the bottom of the dough to prevent from rising. Bake for 8-10 minutes. Remove from
oven and allow to cool completely. Cut a small section of the corner of gallon bag to fill each cup. Sprinkle
chocolate chips over top and dust with confectionary sugar.
KINGS GARDEN VINEYARDS
(photo of recipe partially cut off, check with winery for full version)
ZUGIBE VINEYARDS
White Chocolate & Truffle Shooters
8 oz. white chocolate
1 qt. cream
1 tbsp. white truffle oil
salt and white pepper to taste
In double boiler, melt white chocolate with cream. Add 1 tsp. – 1 tbsp. of truffle oil (depending on preference).
If desired add milk to thin out the soup.
THREE BROTHERS WINERIES & ESTATES
Orange & Almond Chocolate Bark
1/2 cup sugar
1 tbsp. unsalted butter
1 oz. Gran Marnier or Triple Sec Liqueur
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1 1/2 cups roasted Marcona almonds (not in oil)
1 lb. good-quality dark chocolate (62%–70% cacao),
finely chopped
Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 tbsp. water in a small
saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling
pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes.
Remove from heat.
Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet,
spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.
Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat,
add Gran Marnier and nuts from baking sheet, stir quickly to combine. Spread chocolate-nut mixture on
same baking sheet, keeping nuts in a single layer. Top with the reserved nuts Chill until chocolate is set,
about 3 hours.
Break bark into pieces and store between layers of parchment or waxed paper.
DO AHEAD: Can be made 1 week ahead. Keep chilled.