July 17, 2012: Cherries with Inniskillin Icewine Sabayon
Chef Lynn Crawford
Published Tuesday, July 17, 2012 7:30AM EDT
Last Updated Tuesday, July 17, 2012 9:12AM EDT
Chef Lynn Crawford shares these easy summer recipes that incorporate the sweet, fresh flavours of Icewine and cherries.
Cherries with Inniskillin Icewine Sabayon (Serves 4)
- 4 cups pitted cherries, halved
- 4 large egg yolks, room temperature
- 2 Tbsp. sugar
- 1/4 cup Inniskillin Icewine
Divide the cherries among four serving dishes or cups.
Whisk together the egg yolks and sugar in a large, nonreactive stainless steel bowl. Set the bowl over a pan of simmering water (the water should be about two inches below bowl). Pour in the Icewine and whisk vigorously to incorporate air until the mixture has more than doubled in volume, is lightly frothy and is as thick as softly-whipped cream, about three minutes. If the yolks begin to cook at the sides of bowl, continue to whisk while lifting the bowl about three to four inches above the simmering water.
Spoon sabayon over fruit and serve immediately.
Cherry Inniskillin Icewine Cake with Whipped Cream (Serves 6)
Ingredients for Cake Batter
- 1/2 cup unsalted butter, softened, plus extra for greasing the cake pans
- 2 cups cake flour, plus extra for dusting the cake pans
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup whole milk
- 5 1/2 Tbsp. sugar
- 1/4 cup Inniskillin Icewine
- 1 Tbsp. fresh lemon juice
- 1 pound of fresh cherries, pitted
- 1 1/4 cups heavy cream
- Icing sugar for dusting
- Mint leaves for garnish
Pre-heat the oven to 350 F (176 C). Lightly grease two 8-inch cake pans with butter and dust with flour. In a medium bowl sift together the flour, baking powder and salt.
Using an electric mixer fitted with a paddle attachment beat together butter and sugar on medium speed until pale and fluffy. Slowly add the eggs one at a time, making sure they are combined into the mixture, and then add the vanilla. Turn the mixture to low speed and alternately add flour mixture and milk in four batches. Beat the mixture until just combined. Divide the cake batter into the two pans, spreading evenly. Bake for 20 - 25 minutes or until cake tester comes out clean.
For the filling, over medium heat place in a small saucepan three tablespoons sugar, Icewine, lemon juice and one tablespoon of water, whisking the mixture until the sugar has dissolved. Remove from the heat. With tops of the cakes facing up and avoiding the half-inch border, poke both cakes all over with a fork. Brush the cakes with the syrup.
Slice half of the cherries. In the bowl of an electric mixer beat the cream with remaining 2 1/2 tablespoons of sugar to stiff peaks. Cover one cake with half the cream, leaving a one-inch border. Arrange the sliced cherries on top. Top with the second cake layer. Cover with the remaining cream, leaving a one-inch border. Top with the remaining whole cherries, then dust with icing sugar and garnish with mint.
Inniskillin Icewine Cherry Ice (Serves 4)
- 1/2 cup Inniskillin Icewine
- 2 Tbsp. honey
- 2 Tbsp freshly squeezed lemon juice
- 2 cups pitted cherries, fresh or frozen, plus whole ones for garnish
In a medium bowl, whisk together wine, honey and lemon juice until combined. Set aside.
Place cherries in a food processor; pulse until finely chopped. Transfer to bowl with liquid mixture; stir until combined. Pour into a shallow metal pan and place in freezer. Stir with a fork every 10 minutes until mixture is slushy and partially solidified, about 35 minutes.
Spoon into serving cups; garnish with whole cherries.