Red Wine Sauce

4 oz  unsalted butter, divided
3 fat shallots, minced
2 garlic cloves minced
1 plum tomato, peeled, seeded and chopped (substitute 1/2 tsp tomato paste)
2 cups red wine such as pinot noir or merlot
1 tbsp. balsamic vinegar and 1/2 tbsp. Hoisen sauce
Kosher salt and freshly ground pepper.

  • Put half the butter into sauce pan and heat until foamy.  
  • Add the shallots and garlic and sauce briefly, just until glossy and aromatic.   
  • Stir in the tomato and saute 2 minutes more. 
  • Stir in the wine and raise the heat slightly, bring to a boil, and simmer briefly  until reduced to about 1/2 cup, ten to fifteen minutes.  
  • Stir in the vinegar and Hoisen sauce.  
  • Pour the sauce through a fine mesh strainer into a clean saucepan and, over low heat whisk in the remaining butter a little bit at a time, whisking until all of the butter is incorporated into the sauce after each addition.  
  • Season to taste with a little salt and pepper. Cover and keep warm.

Originally discovered over at the Mrs. Butterfingers blog.

Orange Dijon Dressing

75 ml vegetable oil
50 ml white wine vinegar
1 T dijon mustard
6 T OJ concentrate (thawed)
S&P to taste

Hazelnut Torte Filling

2 T soft butter
1 C icing sugar
2 T hot strong coffee
1 t. cocoa
1/2 t vanilla

  • Make filling
  • Spread between layers of baked Hazelnut Torte cakes.
  • Coat outside of cake with whipped cream.

Hazelnut Torte

4 eggs
3/4 C sugar
2 T flour
2 1/2 t baking powder
1 C hazelnuts

  • In blender, whirl eggs and white sugar until thoroughly mixed.
  • Add flour, baking powder and hazelnuts.
  • Blend at high speed.
  • Pour into 2 8-inch greased layer pans
  • Bake at 350 F for 20 minutes
  • Finish with Hazelnut Torte Filling.

Whipped Cocoa Cream Frosting

2 C heavy cream
2/3 C icing sugar (gluten free)
1/2 C cocoa powder
1 t vanilla

  • Whip heavy cream, icing sugar, cocoa powder and vanilla until stiff peaks form. Chill bowl for best results.
  • Perfect with Annie's Flourless Filbert Cake

Annie's Flourless Filbert Cake

2 1/2 C ground filberts (hazelnuts)
1 C sugar
2 t baking powder
6 eggs

  • Preheat oven to 350 degrees F
  • Butter and flour (using gluten free flour) an 8-inch round cake pan.
  • Mix filberts, sugar, and baking powder.
  • Add eggs one at a time and mix well after each addition.
  • Pour into prepared pan and bake until tester inserted into centre comes out clean, about 30 minutes.
  • Let cake cool, then cut into two even layers.
  • Place one layer on cake plate. Spread with frosting. Place second layer on top. Spread top and sides of cake with frosting.

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