LET'S COOK: Pairing wine, dessert
By CHARLES REPNOW, Freelance Writer, rep.now@hotmail.comArticle Photos
Did you know that madness and genius go hand in hand? Yes, they do -- and yours truly is living proof of that.
Since we discussed a bit of cork-popping in last week's column with cranberry wine, let me take you back to my first introduction to wine. While visiting our friends Jerry and Tammy Boatz in California, they introduced us to wine tasting. Prior to this, the wine we consumed as a couple would have easily fit into a thimble or a communion glass.
We were welcomed at Martin Brother's winery by a white grand piano and lovely views of the vineyards. Soon we were caught up in the swirl of wine making and, at last, the wine tasting. When my lips met the sweet delicious taste of their Moscato Allegro with its hints of apricot tang, it was enchanting. It has low alcohol content and it pairs so well with fruit desserts.
Naturally, we wanted to purchase a bit of this liquid elation. Upon making our purchase, we wanted it shipped to North Dakota. Well, that was not possible much to our surprise. At this time, North Dakota had a law forbidding wine to be shipped from wineries to North Dakota consumers.
What to do? We did discover that it could be shipped to Minnesota. Since my brother Neal and his wife, Shirley, reside there, and we would be seeing them, this was a workable plan. We would be taking Amtrak home to Rugby from St. Paul, so the transport would be easy.
When we arrived back in Minnesota, our two cases of wine had been delivered. Checking with Amtrak, they did not advise dragging on a couple cases of wine.
Strategy
Well, now is where the madness and genius comes into play. We will repack the wine, but into what? We checked out a couple of second-hand stores, and to our good fortune, they had a surplus of hard-sided Samsonite luggage in harvest gold and hot pink. We checked out their collection of tube socks and depleted their supply. The repackaging was a cinch because the tall pointed bottles fit perfectly in the tube socks. They congregated together like a bunch of loving cousins within that vividly colored luggage. We were set to go. On our way back to Amtrak, we stopped at one of our favorite lighting stores.
What do photographers like? You guessed it -- light. Any of you who know me well, realize my daily rituals include checking out the light and the newspaper. Several years ago, we discovered a store in St. Paul that sold unique lampshades. Spending time there was a thrill, to say the least. As a lover of vintage lamps, there is always a need for another shade. With this in mind, we added to our vivid luggage two large, ivory brocade lampshades which would have to travel home in bags. Just imagine us at the Amtrak platform. It looked like we were going to join the circus.
We have enjoyed many trips on Amtrak going east and west of Rugby -- many times taking the sleeper compartment. We became well-acquainted with the sleeping car attendants as they have your comforts first on their list. As we entered our compartment with arms laden, the attendant started to grab the hot pink suitcase. I said, "Sorry it is so heavy, but it is full of heavy glass." She responded by saying, "What great ideas to pack your glass lamps in these suitcases -- allow me to safely stow your lampshades, as well."
As luck would have it, our attendant knew our love of the dining car from previous journeys. Although the dining car was closed at this point, she returned with two Sundown Orange Alaska desserts. Upon request, I received the recipe and must tell you this pairs very nicely with Moscato Allegro.
As we retired for the evening, we both shared a hearty laugh about our suitcase lamps. After all, if you were not responsible and careful, you could get lit.
We have not had to repeat this spectacle because of the 2005 North Dakota House Bill No.1325 which amended NDCC 05-01 regarding the shipment of wine to in-state consumers. Oh, and Moscato Allegro are now under the label of Martin-Weyrich.
Recipe
If you happen to like a real show-stopper for a dessert, this will not disappoint you. It can also be made in advance. I once served this on an inky deep blue tablecloth complete with the serving plates having touches of orange. Naturally, the napkins were as orange as the shells.
Sundown
Orange Alaska
4 to 6 fresh oranges
Sundown filling:
1 cup of orange sherbet
1 cup of orange or peach yogurt
1/4 cup fresh orange juice
1/4 cup orange liqueur
1 teaspoon grated orange rind
1/4 teaspoon cardamom
Since the oranges will be serving as your dishes, make sure you select oranges which are heavy-skinned and have good color. Cut a cap off the top of each orange. Scoop out pulp and place in a strainer. Squeeze well to remove juices -- which you will reserve.
Blend together sherbet and yogurt. Add orange juice, orange liqueur, orange rind and cardamom. Mix well. This will turn a beautiful color. Spoon combination into orange shells and place swiftly into freezer.
Meringue
3 egg whites at room temperature
1/4 teaspoon cream of tartar
4 to 5 tablespoons of sugar
1/4 teaspoon pure vanilla
Whip egg white until frothy and add cream of tartar. Whip eggs whites to soft-peak stage. Gradually sprinkle sugar and vanilla and keep beating until whites are stiff and have a glossy appearance.
Pile this mixture on top of orange shells and making sure to bring it down on the sides of shells. Place back into freezer.
When you are ready to serve your guests, preheat broiler to high and slip oranges under broiler just until the meringue turns golden. This will not be more than a couple of minutes.
This is a wonderful dessert to garnish. I often place it on a bed of ultra-green spinach. Your guests will receive some added nutrition by eating the garnish, which may be drizzled with orange juice.
This is superb with homemade yogurt. Later I will share how to make homemade yogurt without a fancy machine. For now, purchase the yogurt.
