although some ports and sherries were produced locally in the mid-19th century, only during the last 20 years has Missouri been wellrecognized internationally for its many stunning examples of dessert wine – from late-harvest wines to ports to sparkling wines. This accolade can be attributed to the grape varieties that grow best in Missouri and their ability to beautifully ripen and mature during our warm, long growing season. Missouri late-harvest wines are often produced from Vignoles and Vidal Blanc by allowing the grapes to remain on the vine well past harvest, concentrating sugars and flavors through evaporation, and then pressing and fermenting the grapes. Vignoles, Missouri’s darling grape, is an aromatic variety that can be vinified on a multitude of sweetness levels, and Vidal Blanc’s thick skins provide protection against pests such as migratory birds. Long hang time and high skinto-juice ratio make Norton an ideal grape for port – which is fortified with spirits to produce a sweet, high-alcohol wine – yielding concentrated, full-bodied wines of varying styles. Chardonel and Chambourcin, which interestingly are related to Champagne’s Chardonnay and Pinot Noir grapes, are often used in Missouri’s sparkling wines. The grapes suit the secondary fermentation process of Méthode Champenoise and the complexity associated with yeast aging. A true expert on the subject of sweets, Faure considered the varying sweetness of the wines as well as their levels of acidity; extraction; and, at times, tannins when conceptualizing her pairings. In the hotel kitchen, we tasted through the desserts and wines, adjusting ingredients in her recipes where needed to create a beautifully balanced flavor combination. It was quite the enjoyably laborious experience, and Faure confessed that her “preconceived notion of Missouri wine was simply wrong,” noting the complexity of the wines and diversity of dessert wine styles offered by local winemakers.
Dominican Chocolate Pâté The Dominican Republic is known for many great things. Its food, music and cigars are second to none. When I think of the Dominican Republic (affectionately known as D.R. by locals), however, I think of chocolate. Twothirds of the organic cocoa beans shipped worldwide come from the country. Dominican chocolate’s rich and earthy tones make for complex and aggressive dessert play. Finding Dominican chocolate will be easier than you think. Godiva makes an 85 percent Santo Domingo that is not for the faint of heart. Serves | 6 | 1 lb ½ cup ½ cup 2 cups 1 Tbsp 1 tsp ¼ cup
Dominican chocolate, chopped light corn syrup butter, cut into cubes heavy cream, divided coffee liqueur vanilla extract powdered sugar
| Preparation | Place the chocolate, corn syrup, butter and ½ cup heavy cream in a saucepan and simmer just until the chocolate is melted. Stir to evenly combine ingredients. Set aside to cool. Stir in the coffee liqueur and vanilla extract. Line a loaf pan or terrine mold with plastic wrap, allowing extra wrap to extend over the sides of the pan. (This step can be skipped if you’re using silicone molds). Beat the remaining heavy cream and powdered sugar with an electric mixer at high speed until stiff peaks form. Fold chocolate mixture into the heavy cream in three additions. Pour into the prepared pan and chill 8 hours or freeze for 3 hours.
| To Serve | Invert the pâté onto a serving tray. Remove the plastic wrap. Slice 6 portions and serve on chilled plates. Serve with fresh cream and berries if you wish; however, it is great as a stand-alone dessert. Inspired Food Culture
MAY 2012
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