SERVING
SUGGESTIONS
| Ice
Wine is translated from the German "Eiswein",
a wine of longstading tradition made from grapes
that are allowed to freeze on the vine before
harvesting. |
|
The
water in the fruit is bound as frozen crystals, or
"ice", and removed, leaving an extra sweet
juice to ferment into wine. As water makes up over
40% of the composition of the grape you can easily
see that the production of a wine like this is extremely
limited and rare.
When
matching sweet wines with dessert try to remember
to choose desserts that are less sweet for the most
complimentary flavors.
__
Always serve well chilled - a cordial glass works
best
__Keep an opened bottle, corked, in the fridge for
up to a week
__Serve after dinner by itself for a light and easy
dessert
__Serve with fruit tarts, such as a tart tartin of
pears or apples
__A bowl of fresh seasonal fruits splashed with a
little "ice"
__Biscotti or similar cookie, deliciously dipped in
the wine
__Dried fruit compote
__Desserts with nuts
Distribution
of ISIS is limited throughout the Twin Cities area.
Please contact us if you would like to know store
locations.
MINNESOTA
MARTINI
Originally
created for the Dakota Bar and Jazz Club in downtown
Minneapolis by chef Ken Goff, careful to order
this delicious martini, its hard to stop at just
one!
Minnesota Martini
4
oz Shaker’s vodka
1 1⁄2 oz ice wine
shaker on ice
strain into glass
garnish with twist of orange
|
|
APPLE HARVEST FRUIT TART
Lucia
Watson, proprietor of "Lucia's Restaurant and
Wine Bar", has been a devoted chef to regional
cuisine and a good friend to Alexis Bailly Vineyard
for more than a decade.
Her
recipe for an apple tart reflects her Midwestern roots
and her love of simple, hearty foods. Lucia chose
this dessert from her celebrated cookbook, "Savoring
the Seasons", as the perfect complement to our
Ice Wine.
1
cup chopped dried prunes
1 cup chopped dried apricots
1/2 cup golden raisins
1 cup peeled, chopped apples
1/3 cup sugar
1/2 cup chopped walnuts
1/4 cup melted butter
2/3 cup Grand Marnier or ISIS
Roll
out half of the tart-crust dough to line a 10
- inch
tart pan and refrigerate. Place the dried fruit in
a medium-sized saucepan and add just enough water
to cover the fruit. Bring to a boil, cover the pan,
and cook for about 20 minutes, or until the filling
is very soft. Drain the fruit and cool slightly.
Add the remaining ingredients and stir until the
sugar
is melted. Heap the filling into the tart pan. Roll
out and cut the remaining dough into strips and
make
a lattice top, crimping the edges. Bake in a preheated
350 F oven for about 30 to 35 minutes. Remove
from
the oven and cool slightly before serving.
Serve
with whipped cream flavored with a dash of Rum.
RICH TART
CRUST
3
cups unbleached all-purpose flour
2 tablespoons sugar
2 sticks (16 tablespoons) butter
2 egg yolks
6 - 7 tablespoons ice water
In
a large bowl, mix together the flour and sugar. Cut
in the butter to make a soft, small crumb. Stir in
the egg yolks and then add the water, 1 tablespoon
at a time, to make a soft dough. Gather the dough
into a ball, wrap in plastic wrap, and refrigerate
for at least 1 hour.
ANISE
COOKIES
Our
favorite cookie around the holidays gets year-round
enjoyment thanks to this easy recipe.
1 Cup Vegetable oil
1 Cup White wine, room temp
1 Cup Sugar
Scant teaspoon of salt
1 Tablespoon Anise seeds
5-6 Cups Flour
Additional anise seed combined with sugar
Combine first five ingredients in mixing bowl with
the 5 cups of flour. Add more flour if needed until
dough is no longer sticky.
Divide dough into four
sections.
Working with a section at a time, roll
into a long rope. Cut rope into 1 inch pieces.
Roll
pieces in the sugar/anise seed mixture. Twist each
piece and place on cookie sheet.
Bake @ 375 degrees for 15 minutes, or until just
set.
|
