Non-Stop New York Recipes:
"The Intoxicating Poetry of Desserts"

Get in the mood for "Intoxicating Poetry" by making these 3 spirited desserts.

Pineapple skillet cake recipe uses 1 bottle Riesling wine or Blue Nunn.
Chocolate Mousse recipe uses Kahlua (or other coffee liqueur) and Grand Marnier (or other orange liqueur).
Chocolate Orange Intoxication recipe uses Cointreau liquor and Southern Comfort.

Pineapple Skillet Cake
Pineapple skillet cake ingredients:
2 sticks butter * 1 1/2 c. brown sugar * 1 1/2 c. vegetable oil * 2 eggs * 2 1/2 c. granulated sugar * 1 tsp. vanilla * 1 1/2 c. milk * 4 c. flour * 2 T. baking soda * 1/2 tsp. salt * 2 c. chopped pineapple * 1 c. Riesling wine, reduced to 1/4 cup

Creme Anglaise ingredients:
5 egg yolks * 1/2 c. granulated sugar * 1 pt. heavy cream * 1/2 vanilla bean (or 1 1/2 tsp. vanilla)

Pineapple skillet cake instructions:
Preheat oven to 350 degrees. Using butter, grease a cast-iron skillet or cake pan. Line the bottom with chopped pineapple. In a mixing bowl, cream the butter. Add brown sugar, eggs, oil, vanilla, milk and granulated sugar. Mix for 1 minute. Scrape the sides of bowl and mix well.
Combine flour, salt and baking powder. Mix into the liquid ingredients. Pour cake ingredients over the chopped pineapple. Bake for 80 minutes. Remove from oven and sprinkle reduced wine over the cake. Let cool for a few hours. Turn upside down to remove from pan. Cover and refrigerate.

Creme Anglaise instructions:
Place egg yolks in a mixing bowl. Scrap pulp and seeds from vanilla bean into a small saucepan. Add cream and sugar. Bring to a simmer. Add about 1/3 of the cream mixture to the yolks, then return that mixture to the saucepan. Cook for 3 minutes more on medium heat. Remove and cool in an ice bath. Serve with pineapple skillet cake.

Add an accent with Caribbean Sorbet. Caribbean Sorbet ingredients:
3 c. water * 1 1/2 c. sugar * 4 oz. powdered glucose * 1/2 oz. sorbet stabilizer * 1 1/2 lb. coconut puree * 1/2 c. pineapple juice * 1/2 c. mango puree * 2 oz. glucose

Caribbean Sorbet instructions:
Using a saucepan, heat water. Add all ingredients except purees. Stir to make sure ingredients are well incorporated. Bring to a simmer and remove from heat. Cool the mixture down in an ice bath. Add the purees and incorporate well. Place in an ice cream machine and follow manufacturer's instructions.

Roasted Pineapple Sauce ingredients:
1 whole pineapple * 3 oz. brown sugar * 1 bottle Riesling wine or Blue Nunn

Roasted Pineapple Sauce instructions:
Procedure: Peel and core pineapple. Slice pineapple into long thick slices. Sear the pineapple slices for two minutes in a pan or flat top.
Remove and place on a sheet pan. Sprinkle the brown sugar on the pineapple and bake in oven at 375 degrees for 20 minutes.
While the pineapple is baking, reduce the wine by two thirds. Remove the pineapple when finished and place in a blender. Add wine and blend well. Return mixture back to a sauce pot and reduce by one-quarter. Remove and reserve for service.

Master recipe created by Damian Lehman, Wichita Country Club (Kansas)

**Chocolate Mousse Dome** **with** Chocolate Glaze, Hazelnut Shortbread,
*Brunoise* of Fruit & Assorted *Coulis*
		*Chocolate Mousse ingredients: 1 lb. milk chocolate 1 qt. heavy cream * 1 1/2 sticks butter * 6 egg yolks * 1 c. granulated sugar * 6 egg whites * 1 c. confectioner's sugar * 1/4 c. Kahlua or other coffee liqueur * 1/8 c. Grand Marnier (or other orange liqueur)
		*Chocolate Mousse instructions*: Combine milk chocolate, heavy cream and butter in double boiler and heat, stirring until smooth. Remove from heat. Whip egg yolks with granulated sugar until ribbon forms. Combine the egg yolk mixture with the cooled, melted chocolate. In a separate bowl, whip egg whites until they hold soft peaks. While whipping, slowly add the confectioner's sugar and continue to whip to stiff peaks. Fold egg white mixture into chocolate mixture. Place in dome molds (or other molds) and refrigerate until solid.
		*Chocolate glaze ingredients: 1/2 lb. semi-sweet chocolate 1 pt. heavy cream * 1 c. corn syrup
		*Chocolate glaze instructions*: Combine ingredients in a pan over low heat until chocolate melts and stir until mixture is smooth. Remove from heat.
		*Instructions for assembly*: Unmold mousse from dome into center of plate. Pour glaze over to cover. Garnish plate with pieces of hazelnut shortbread dipped in chocolate, assorted fruits pieces and decorative coulis (sauces).
		Master recipe created by: Robert Carr, Hyatt Regency (Wichita, Kansas)

**Chocolate Orange Intoxication**
		*Flourless Chocolate Cakes ingredients: 13 oz. dark, bittersweet chocolate, chopped 3/4 c. Cointreau liquor * 6 oz. granulated sugar * 9 oz. unsalted butter * 6 eggs * 2 oz. melted butter * 3 oz. granulated sugar * Zest of two oranges, finely chopped
		*Flourless Chocolate Cakes instructions*: Preheat oven to 350 degrees. Use melted butter to coat the inside of two 8-inch cake pans. Cut parchment paper to fit the bottom of each pan and butter top side of paper. Combine Cointreau, 6 oz. sugar and orange zest in a medium saucepan. Bring to a boil. (Watch not to ignite the liquor). Remove from heat and add chocolate. Mix well and then add 9 oz. butter. Mix well and set aside. In a mixing bowl, combine the eggs and remaining 3 oz. of sugar. Mix on medium high for 3 minutes. Slowly fold the chocolate mixture into the eggs, do not mix aggressively. Pour chocolate mix into pans and cook for 40 minutes in a water bath. Cool cakes completely for 8 hours.
		*Ganache ingredients: 12 oz. semi-sweet chocolate, chopped 3/4 c. heavy cream * 3/4 c. butter * 1/2 c. Southern Comfort
		*Flourless Chocolate Cakes instructions*: Melt chocolate in double boiler. Boil cream and set aside to cool. In mixing bowl, whip butter until soft. Mix cream with chocolate until homogenous. Add this mix to the butter and finish with adding the liquor. Set aside in cooler to chill.
		*Instructions for assembly*: Heat bottom of cake pans and turn the pan upside down to remove cakes. Top the first cake with ganache. Carefully place the second cake on top of the ganache and center the cake. Avoid pushing down on the cake and mashing the ganache out of the layers. Take the rest of the ganache and cover the top and sides of the cake. Take a 3 oz. block of bittersweet chocolate and grate over the top and sides of the cake for decoration. (Serves 8)
		Master recipe created by Chef Keith Studebaker, Cibola (Wichita, Kansas)

For more great recipes, see: http://www.midwestwinefest.com/
Alize recipes to come.

		*Pineapple skillet cake ingredients: 2 sticks butter 1 1/2 c. brown sugar * 1 1/2 c. vegetable oil * 2 eggs * 2 1/2 c. granulated sugar * 1 tsp. vanilla * 1 1/2 c. milk * 4 c. flour * 2 T. baking soda * 1/2 tsp. salt * 2 c. chopped pineapple * 1 c. Riesling wine, reduced to 1/4 cup
		*Creme Anglaise ingredients: 5 egg yolks 1/2 c. granulated sugar * 1 pt. heavy cream * 1/2 vanilla bean (or 1 1/2 tsp. vanilla)
		*Pineapple skillet cake instructions*: Preheat oven to 350 degrees. Using butter, grease a cast-iron skillet or cake pan. Line the bottom with chopped pineapple. In a mixing bowl, cream the butter. Add brown sugar, eggs, oil, vanilla, milk and granulated sugar. Mix for 1 minute. Scrape the sides of bowl and mix well. Combine flour, salt and baking powder. Mix into the liquid ingredients. Pour cake ingredients over the chopped pineapple. Bake for 80 minutes. Remove from oven and sprinkle reduced wine over the cake. Let cool for a few hours. Turn upside down to remove from pan. Cover and refrigerate.
		*Creme Anglaise instructions*: Place egg yolks in a mixing bowl. Scrap pulp and seeds from vanilla bean into a small saucepan. Add cream and sugar. Bring to a simmer. Add about 1/3 of the cream mixture to the yolks, then return that mixture to the saucepan. Cook for 3 minutes more on medium heat. Remove and cool in an ice bath. Serve with pineapple skillet cake.
		Add an accent with Caribbean Sorbet. *Caribbean Sorbet ingredients: 3 c. water 1 1/2 c. sugar * 4 oz. powdered glucose * 1/2 oz. sorbet stabilizer * 1 1/2 lb. coconut puree * 1/2 c. pineapple juice * 1/2 c. mango puree * 2 oz. glucose
		*Caribbean Sorbet instructions*: Using a saucepan, heat water. Add all ingredients except purees. Stir to make sure ingredients are well incorporated. Bring to a simmer and remove from heat. Cool the mixture down in an ice bath. Add the purees and incorporate well. Place in an ice cream machine and follow manufacturer's instructions.
		*Roasted Pineapple Sauce ingredients: 1 whole pineapple 3 oz. brown sugar * 1 bottle Riesling wine or Blue Nunn
		*Roasted Pineapple Sauce instructions*: Procedure: Peel and core pineapple. Slice pineapple into long thick slices. Sear the pineapple slices for two minutes in a pan or flat top. Remove and place on a sheet pan. Sprinkle the brown sugar on the pineapple and bake in oven at 375 degrees for 20 minutes. While the pineapple is baking, reduce the wine by two thirds. Remove the pineapple when finished and place in a blender. Add wine and blend well. Return mixture back to a sauce pot and reduce by one-quarter. Remove and reserve for service.
		Master recipe created by Damian Lehman, Wichita Country Club (Kansas)

Non-Stop New York Recipes: "The Intoxicating Poetry of Desserts"

Non-Stop New York Recipes:
"The Intoxicating Poetry of Desserts"