Chef Michael White of Marea shares his recipe for a simple fruit-topped, cheese-filled tart as part of a summer entertaining menu. Wine Spectator recommends pairing this dessert with a lightly sweet Moscato.
Recipes Matching: Desserts
Angela Tamura, chef at Pèppoli Restaurant in Pebble Beach, Calif., combines decadent and refreshing flavors in her recipe for creamy buttermilk-basil panna cotta topped with tangy raspberry and balsamic vinegar sorbet. Wine Spectator shares a sparking rosé that complements the lively dish.
Chef João Dias of Ferreira Café in Montreal puts a Portuguese twist on the French classic in this chocolate mousse recipe that incorporates olive oil and fleur de sel. Plus, Wine Spectator recommends two 10- and 20-year-old tawny Ports that complement the dessert's salty-sweet flavors.
Los Angeles chefs Josiah Citrin and Joseph Johnson of Charcoal Venice share their recipe for grilled stone fruit, served with yogurt, maple syrup and quinoa. Plus, Wine Spectator provides pairing recommendations!
Joan Nathan, author of the cookbook Jewish Cooking in America, provides a dessert recipe perfect for any occasion.
Chef Ludo Lefebvre put a French twist on the classic New York cheesecake.
This dessert from Finger Lakes chef and vintner Christopher Bates is pure Americana. The unbaked piecrust is fashioned from Rice Krispies, honey and peanut butter. It's filled with ice cream and toppings such as peanuts, toffee and chocolate, plus a smoky-sweet caramel made with bacon fat. A sweet Riesling wine knits right into the bacon elements of the pie.
Chef Lindsay Tusk of Quince in San Francisco has a lot of experience working with cheese. She likes to provide condiments on a composed plate to add elegance to the presentation. Her recipe for a summer fruit chutney pairs well with aged goat cheeses; add a Port to for a wine match to finish off a meal.
Molasses Cake with Creole Cream Cheese Mousse, Chicory Coffee Sorbet, Candied Orange and Espresso Anglaise
Chef Emeril Lagasse celebrates the New Orleans tradition of the Reveillon meal after Christmas Eve mass with over-the-top dishes and plenty of wine at Grand Award-winning Emeril's. Pastry chef Jeremy Fogg finishes the meal with a spiced cake recipe that's full-flavored but not heavy, while sommelier Ray Gumpert pairs it with a Pedro Ximénez sherry.
How do you make the iconic chocolate layer cake even better? NoMi Kitchen pastry chef Meg Galus uses the best ingredients to deepen the flavors in this recipe. Chocolate is typically paired with sweet table or fortified wines, but this cake can also match with a cocktail, such as Carpano vermouth and Drambuie.
Sarah Koob, pastry chef at Canoe in Atlanta, dresses up apple pie with a sugar crust and crumble topping, which give it more texture and allow her to use less sugar in the apples. Wine director Mark Bradford says the match should be sweeter than the dessert; an aged Spätlese level Riesling from Germany hits the mark.
Gramercy Tavern chef Miroslav Uskokovic innovates on a classic dessert by adding linden flowers, seasonal fruits and a nut crumble to add a piecrust-like texture. The dessert calls for a wine with a deep honey richness that pulls the match together but won't overwhelm; try a Sauternes or Barsac.
This dessert is a quintessential Tony Maws dish, reflecting the Craigie on Main chef's affinity for balancing refinement and hominess. This pain perdu recipe—bread soaked in eggs and milk—uses cornbread as a base, topping it with a seasonal fruit, such as sweet-tart apricots and a refreshing herb-inflected ice cream. The chef pairs it with a sweet, fortified wine such as Maury Blanc.
Canlis pastry chef Baruch Ellsworth dresses up a classic berry tart with a stealth ingredient, frangipane. Wine director Nelson Daquip picks an unexpected pairing for the breakfast-like dessert: a sparkling rosé Moscato from Australia that's not too sweet for the berries and granola-like topping.
Chef Jeff Nathan, co-owner of New York kosher restaurant Abigael's on Broadway, shares a recipe for a dessert that he serves for a typical Rosh Hashanah meal at home: This light fruit parfait can be made with or without dairy, and he serves it with a late-harvest Riesling.
Famed French chef Michel Guérard shares a summer menu with Wine Spectator, with recipes taken from his new cookbook, Eat Well and Stay Slim: The Essential Cuisine Minceur. For dessert, he features a home-cook-friendly panna cotta that's remarkably light in calories. Try it with a sweet white wine such as a Sauternes, a blend of Sauvignon Blanc, Sémillon and Muscadelle, with juicy fruit notes to accent the raspberry coulis and firm acidity to cut through the creamy texture.
Chef Sunny Jin shares a recipe with Wine Spectator for one of Jory restaurant's most popular dishes. His brioche French toast is one of the few staples on the rotating brunch menu. Comfort food at its best, these thick slices of cinnamon- and vanilla-scented brioche are topped with crunchy candied hazelnuts, citrus-ricotta cream and a blood orange "mimosa" marmalade. To match this dish, the chef suggests an Oregon sparkling wine, a blanc de blancs, made from Chardonnay.
Chef Michael Lomonaco of Porter House New York uses as much local, seasonal product as he can in his recipes. His family always ended meals with fresh fruit in season; adding a sabayon sauce makes a dessert out of it without adding too much heft. For the liqueur in the sauce, he uses a bright, refreshing cassis from Tuthilltown, a startup distillery in the Hudson Valley.
Sophisticated cocktails can make excellent pairings with each course of a meal, as evidenced by the team at The Dawson in Chicago: chef Patrick Russ and general manager Clint Rogers. This sweet and light dessert is built around gin botanicals, such as juniper and citrus, and is paired with an Old Tom-style of gin cocktail to refresh the palate at the end of the meal.
Allison and Matt Robicelli, the Brooklyn-based husband-and-wife team behind Robicelli's bakery, share their cupcake recipe for the Iona, a pear cake with a blue cheese buttercream frosting, candied walnuts and a Port reduction. It was inspired by the elements of the classic cheese plate and pays tribute to a character from Pretty in Pink, the 1986 John Hughes film. Pair it with a glass of great Port for dessert.
Wine Spectator turns to Bosc pears to add some variety to holiday desserts. This recipe is for pears poached in pomegranate juice, making a not-too-sweet alternative to classic pies. Served with vanilla ice cream, the beet-red-colored pears are topped with crunchy green pistachios and candied Meyer lemon slices. For a wine match, a Recioto della Valpolicella, made from dried grapes, stands up to the dessert's tart fruit flavors.
This Wine Spectator recipe for a seasonal fall or winter dessert makes a nice variation for the holidays. Fresh thyme, browned butter and several Bosc pears went into the cake, as did one-third of a cup of Sauternes to make a successful pairing with a dessert wine to serve with it. The sweet Sauternes' unctuous texture matched well with the tender cubes of pear studded throughout the cake.
Wine Spectator experimented with a classic pear tart recipe--ubiquitous in France--with a slightly puffed, almond-flavored filling called frangipane. Adding chocolate to the crust and nutty filling expand the options for wine pairing. A a Tokaji dessert wine from Hungary complemented the tart's contrasting flavors.
Pastry chef Surbhi Sanhi shared a carrot chocolate fudge recipe with Wine Spectator that is a variation on gajar halwa, typically served during Diwali, the five-day Hindu festival of lights. The bright orange color from the carrots makes the confection a natural bridge for the American holiday of Halloween, as the two holidays fell in the same week in 2013.
Chef Michael Lomonaco and pastry chef Wayne Harley Brachman developed this coconut cake recipe for Porter House New York, a Wine Spectator Best of Award of Excellence–winning steak house. The cake is an homage to the famously well-loved 12-layer coconut cake served at Charleston, S.C.'s Peninsula Grill. Lomonaco's version has just three layers of cake, with a rich coconut filling, because, as he quips, "This is a New York cake. We don't have time for cutting and filling 12 layers."
Matthew Accarrino, executive chef at SPQR, San Francisco shared a recipe with Wine Spectator for budino di pane, reinventing a rustic Italian bread pudding, created to use up leftover stale bread, into an urbane-looking dish. He uses a classic Italian combination of chocolate, hazelnut and citrus, and wine director Shelley Lindgren pairs it with a sweet Italian passito wine, made from dried grapes.
Chef Alan Wong of Honolulu, Hawaii, shares with Wine Spectator a simplified version of "the coconut," a crowd-pleasing dessert that is a specialty across the Wong family of restaurants. This version focuses on the ethereal coconut sorbet and perfumelike tropical fruits for a refreshing finish to a meal, especially when paired with a light, off-dry sparkling wine with berry flavors, such as the red Brachetto from Italy.
This chocolate cake recipe, with no dairy or wheat flour, is probably the most requested Passover dessert at San Francisco-based kosher caterer 12 Tribes Kosher Foods. It can be served warm and runny, or chilled for a more truffle-like consistency. It can also be made with butter and dairy chocolate if you're serving it with a non-meat meal.
Maxime Bilet, co-author of Modernist Cuisine, adapted the recipes for this Wine Spectator menu to demonstrate techniques applicable to home cooking that don't require equipment beyond a scale and a digital thermometer. This dessert uses a deceptively easy technique to infuse custard with rich coffee flavors.
This recipe from chef Tarver King at the Ashby Inn and Restaurant in Paris, Va., could be considered two desserts, with the cake and ice cream each delicious on their own. King candies and crushes peanuts, then sprinkles them on carrot cake toasted in butter and topped with ice cream made with hickory syrup. Pair with a late harvest Vidal Blanc.
Chef Hedy Goldsmith loves Halloween: the nostalgia for childhood flavors, the chance to re-create them using the best ingredients and flawless technique. She'll often serve black licorice ice cream between two gingersnaps for a sweet sandwich with a spicy, sophisticated flavor profile. This recipe shared with Wine Spectator is just one of many delicious offerings in her debut cookbook, Baking Out Loud.
For the most part, this chocolate cream pie dish featured in Wine Spectator is like one of those pies in the cakestand at a diner--if it had been made by the famous chef Paul Bocuse. One game-changer is the white chocolate crumble, which pastry chef Hedy Goldsmith creates by caramelizing Valrhona Ivoire. She and sommelier Eric Larkee pair it with a forthright 10 Year Tawny Port.
Macarons are almond flour and meringue-based cookies with crisp exteriors and soft, slightly chewy interiors, most often sandwiching a sweet filling. They have enjoyed increasing popularity in the United States, with French-style pâtisseries offering the jewel-toned confections by the piece, at a premium price. Wine Spectator brings you a macaron recipe with extensive, clearly written instructions, from the book Les Petits Macarons by by Kathryn Gordon and Anne E. McBride.
Chef Jean Joho has helped many Americans appreciate Alsace-inspired cooking at such eminent restaurants as Everest in Chicago and Eiffel Tower in Las Vegas, plus other restaurants in Chicago and Boston. Alsace and Pinot Noir both play roles this recipe Joho shared with Wine Spectator for fig strudel, which can also be made with cherries.
Wine Spectator puts together a food-and-beverage pairing menu in which the beverage isn't wine, but beer. This recipe, adapted from Maida Heatter's Book of Great Chocolate Desserts, matches well with a raspberry lambic. Dessert calls for a beverage with equal sweetness, and the intensely fruity flavors complement the chocolate well.
Made with the best ingredients, the chocolate doughnuts from Karen DeMasco, pastry chef at Locanda Verde in New York, are refined but also giddiness-inducing. The recipe she shared with Wine Spectator for Valentine's Day comes from her cookbook, The Craft of Baking.
Wine Spectator asked for recipes that pair well with Ports. Babbo pastry chef Gina DePalma delivered, with a recipe for those who prefer a cheese course to dessert: a Port-soaked fruit and nut compote whose gently sweet and savory elements make a fine complement to many cheeses. It could also be served with roasted meats or spooned over ice cream or pound cake.
Wine Spectator asked for recipes that pair well with Ports. Babbo pastry chef Gina DePalma delivered, with a recipe for a luscious walnut tart, topped with a Port-inflected Zabaglione cream--a restaurant-quality dessert that delivers sweetness and sophistication.
Wine Spectator features editor Owen Dugan did a lot of tinkering when coming up with this recipe for chocolate sorbet. He says, "You wouldn't think that would be the case. After all, mix water, chocolate and sugar and put it in the ice cream machine, right? Um, no, not really." Find out his tips for success.
Chef Thomas Keller's Ad Hoc restaurant in Napa serves dishes that are of a high standard but less complex than those from his French Laundry kitchen. Try the recipe he shared with Wine Spectator for a pineapple upside-down cake that's less dense than most version of this American classic. It matched well with a sweet wine from the Jurançon region of southwest France.
Lydia Shire contributed this recipe for Wine Spectator's set of recipes inspired by Julia Child. She says: "This reminds me of Julia: a dish that is beautifully classic, but with a twist. Most people serve ice cream with pavlova, but I serve it with a lemon curd with butter whizzed in. Knowing Julia the way I did, I know she would love the recipe."
For Wine Spectator's Wine Country On The Road menu, Cindy Pawlcyn, founding chef of Mustards Grill in Napa, shared recipes for four summer dishes perfect for the outdoor picnic season, including this one for a simple dessert of berries and cream with a splash of liqueur.