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HomeFoodWine & Dessert? Yes Please!

Wine & Dessert? Yes Please!

This blog entry is about wine and food, obviously, but specifically written to tell you to have dessert with dinner, and to also not be afraid to bust out wine alongside it! I’ve provided a stunning dessert recipe (that requires little to no baking talent) that will give your dinner a lingering yet fresh ending and a great wine pairing.

Dessert and wine – both delicious topics and I’d love to touch on both. Dining at home these days is a bit different than previous months/years (for most), but regardless of world events, it’s different for everyone and there are a lot of common practices. Common ones being: a well made entree with no dessert, 1 bottle of wine for dinner and usually none left to enjoy with dessert, or being too hungry to care about anything and whip up an entree and eat as quickly as possible because there are so many other things to accomplish.

Who says you can’t break out a wine just to pair with dessert? Who has time (or desire) to research and find a wine that will pair with the entree AND the dessert? Well, I can help you out with both of these questions and the answer to both is: you do and hell yes you can! Breaking out more than 1 wine: compare and contrast them with your entree and your dessert and see who at the table likes which best with each item on your plate. Food and wine pairing can be so fun and there is so much to learn about your own taste buds and about wine itself without even trying, really just by drinking and eating! And you don’t have to finish both bottles, you can invite a friend or 2 over to ensure it’s all drank, or use them for tomorrow’s meal and different recipes, or even use them to cook with (saute, part of your sauce, etc) if it’s been a few days and the wine is past its prime. See below for a light, beautiful, and perfectly paired dessert recipe and also see my Entree Suggestions to accomplish a full meal with only 1 wine needed (though may need a few bottles of it).

Trebbiano by 1851 Vineyards paired with

Raspberry Buttercream Milles Feuilles

Total Time: 45 minutes [Prep: 25 min, Cooking: 20 min]

Makes: 16 small pastries or 8 large

INGREDIENTS

  • 1 lb. package frozen puff pastry

For the Vanilla Buttercream Frosting

  • 4 cups icing sugar (powdered sugar
  • 1 cup butter
  • 2 tsp vanilla extract
  • a few Tbsp milk (2%, whole, almond, or oat will work)

For the Raspberry Layers

  • 1 cup good quality raspberry jam/preserves (or 1/2 c. apricot and 1/2 c. raspberry)

For the Vanilla Glaze

  • 1½ cups powdered sugar
  • 1 tsp vanilla extract
  • milk (2%, whole, almond, or oat will work)

For the Striped Chocolate Garnish

  • ¼ cup chocolate chips
  • 1 tsp butter

TIPS

You can do the first set of steps (“Pastry Baking”) the day before. You can also make the “Vanilla Buttercream Frosting” up to 1 week ahead of time. If you wanted to make the entire recipe in 2 steps over 2 days, do the “Pastry Baking” through “Construct the Mille Feuille” which will take you about 30 minutes and can be kept in the fridge for up to 3 days, and then finish the last 2 steps the next day (or within 3 days) which will take 10-15 minutes.

INSTRUCTIONS

Pastry Baking – 20 minutes

  1. Roll out the puff pastry into three 8 inch squares. Place on a parchment lined cookie sheet. You may have to bake these one at a time depending on the size of your cookie sheet. Dock the pastry by stabbing holes in it with a fork about every 1/2 inch over entire surface of the pastry. Chill in freezer for 10 minutes to ensure that it is well chilled. Puff pastry MUST be baked very cold. Place another sheet of parchment paper on top of the pastry and weight it down with another cookie sheet on top. This keeps the pastry from puffing too much and ensures it is crispy when baked.
  2. Bake in a preheated 425 degree oven for about 13-15 minutes. Decrease heat to 375 degrees F, remove the top pan and top sheet of parchment paper and bake for another 4-5 minutes or so until it is evenly medium golden brown throughout. Cool baked pastry sheets completely before filling. You can bake these 1 day ahead of time or the night before!

Vanilla Buttercream Frosting – 3 minutes

  1. Blend all ingredients together until smooth. Only add a little milk at the beginning, then add more if you need it. You want a very thick frosting here. It should still be easily spreadable and smooth but consistency similar to sour cream that holds it shape.

Construct the Mille Feuille – 5-10 minutes

  1. Take 1/4 of the frosting and spread it evenly on one layer of the baked pastry. On top of the frosting, spread a thin layer of very good quality raspberry jam.
  2. Spread another 1/4 of the frosting onto the next sheet of baked pastry and invert it on top of the raspberry jam, so the jam is sandwiched between two thin layers of frosting. This helps the pastry to hold its structure.
  3. Next, spread another 1/4 of the frosting onto the top of the inverted pastry layer, followed by another thin layer of raspberry jam (or apricot jam if chose to do 1/2 and half). Finally spread the last of the frosting onto the last sheet of baked puff pastry and invert that onto the raspberry or apricot jam. Chill the constructed mille feuille while you prepare the glaze for the top.

To Prepare the Vanilla Glaze – 2 minutes

  1. Blend the powdered sugar, vanilla, and milk together well using only enough milk to bring the glaze to a very thick consistency. The glaze should be just at the point where it almost isn’t pourable but still goes to a flat surface when you stop stirring, even if it takes a couple of seconds to do so. Spread the glaze evenly over the surface of the constructed mille-feuille.

To Finish with Top Glaze & Stripes – 8-10 minutes

  1. Melt chocolate chips and butter together in microwave in 30 second intervals, stirring in between each to ensure you don’t burn it.
  2. Spoon melted chocolate into a Ziploc bag and snip the corner off with scissors – opening should be pretty small, roughly the size of a pencil lead. Draw lines of chocolate across the surface of the glaze, going from top to bottom and parallel to each other and about 1/2 inch apart. Using a butter knife, draw lines perpendicular to the chocolate lines across the surface of the glaze, about every inch, alternating the direction of the lines as you go.
  3. Chill the completed Mille Feuille for at least 1 hour or up to 36 hours. If you like, you can trim all four edges of the pastry with a very sharp and large knife so that you have straight sides, before cutting into 8 rectangles or 16 squares.

ENTREE SUGGESTIONS

Simple & Light Pasta Dishes w/ Parmesan, Spaghetti Carbonara, White Pizza (I love making homemade pizza!), Broiled or Grilled Salmon, Chicken Kabobs, Fried Chicken Thighs, Wagyu Steak (or lean cut of steak), Raw Fish/Sushi, Shrimp & Orzo Salad.

A Toledo, Ohio native, her expertise quickly became one of many, including hospitality, food, and management while beginning her work in hospitality at an early age. After earning her BBA in International Business in 2007 from the University of Toledo, she joined Glazer's Distributors as a Sales Consultant and quickly rose to the top with her practice of honesty, tuning into customers needs, innovation, and partnering with her clients. A move to Napa wine country changed her career trajectory accepting a role as a Wine Club Coordinator and Shipping Manager for Beau Vigne in Yountville. She was then brought onto the Vintage Wine Estates team as Event Coordinator for Girard, Cosentino, Windsor Vineyards, and Sonoma Coast Vineyards. Moving to Texas in 2016, she was brought into William Chris Vineyards to build their wholesale program, expanding their footprint into 5 states and grew the program exponentially. In September 2019 the opportunity arose to join the Jones' family as Sales Director for Blank Slate wines and she happily obliged, ready for her next challenge!

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2 Comments

  • July 22, 2020
    reply
    Kelly R.

    I love the recipes!

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