Posted on Leave a comment

Recipe: Caramelised Onion, Fig, Rosemary and Wine Sauce

Caramelised Onion, Fig, Rosemary and Wine Sauce

This quick and versatile sauce is more like a savoury compote. Excellent condiment for using figs, especially when you have had enough of sweet fig-based desserts. Serve as a sauce with roast lamb, baked fish, on pizza bases or like a?relish. It’s just as good made with a full bodied red wine or Port style wine.

Prep 10 mins ? Cook 25 mins?

INGREDIENTS

2 tbsp olive oil

500g brown onions, sliced thinly

1 cup fresh figs or ? cup dried figs

? cup wine (Liebichwein red wine or Tawny Port)

1 cup stock (chicken or vegetable)

1 tbsp Liebichwein Muscat Vinegar (balsamic vinegar can be substituted)

1 tbsp chopped rosemary or thyme (fresh or dried)

Salt & Pepper to taste

DIRECTIONS

Prepare sliced onions and cut figs into quarters if using fresh figs.

Heat olive oil in large frying pan. Add onions and sprinkle some salt. Cook over medium heat, stirring occasionally, until onions are golden, about 20 minutes.

Stir in figs, wine, stock, vinegar and herbs. Increase heat to high and simmer until sauce thickens, about 5 minutes.

Add salt and pepper taste.

Store in a sealed container in the fridge for 2-3 weeks. Alternatively, freeze in small portions until ready to use.

Enjoy!

Posted on Leave a comment

Recipe: Chocolate Drunken Fruit Truffles

 

These quick and easy fruity truffles are delightful to share with loved ones over a cup of tea or coffee. Serve with aged Grand Tawny Port or Classic Muscat for the complete indulgent experience. Perfect to make as gifts for a special occasion.

We have a preference for dark chocolate, but feel free to substitute with milk chocolate or use dairy-free chocolate and cake to make them suitable for vegan diets.

 

 

Prep?20 mins ? Standing Time?1 hour ? Makes?24 ? Difficulty?Easy

Ingredients

  • 1 cup dried fruit, chopped
  • 2 tbsp. orange zest, finely grated
  • ? cup fortified wine
  • 125g dark?chocolate, coarsely chopped
  • 250g (2? cups) cake crumbs
  • ? cup desiccated coconut

Method

  • Put dried fruit in a bowl with some boiled water for 10-15 minutes then strain.
  • Mix fruit, orange zest and fortified wine of your choice.
  • Melt chocolate pieces using a double boiler or microwave in a glass bowl.
  • Add melted?chocolate?and cake crumbs to the fruit mixture and mix well.
  • Place coconut into a shallow bowl ready for coating truffles.
  • Roll mixture into small even balls with your hands, then roll each ball in coconut.
  • Keep in fridge or freezer until ready to use.
  • Devour!
Posted on Leave a comment

Recipe: Traditional German Yeast Cake with Seasonal Fruit

 

 

 

 

 

 

 

 

 

Traditional German Streuselkuchen is a family favourite! This cake has a sweet yeast dough base and is topped with fresh?fruit and a crunchy sweet crumble. It brings back so many good memories of Barossa afternoon teas and family gatherings. In summer we use mulberries, plums or apricots while in autumn we use pears, apples or grapes.

Prep?2 hours?? Bake?20 mins?? Makes one large cake 45 x 30cm
Yeast:
  • 2? teaspoons yeast
  • 1 teaspoon sugar
  • 1? cup milk warmed
  • 1 teaspoon plain flour
Cake:
  • 700g (1? lb) plain flour
  • Pinch salt
  • 70g (2? oz) butter
  • 85g (3 oz) sugar
  • 1 egg, slightly beaten
  • 1 cup sultanas or currants
  • 1 teaspoon vanilla essence
  • Milk for glazing
  • 3?cups of thinly sliced fresh fruit or whole berries (optional)
Streusel Topping:
  • 2 cups plain flour
  • 1 cup sugar
  • 1 cup butter
  • Sprinkle ground cinnamon
Directions
  1. Place yeast in a small bowl, add sugar and warm milk, plain flour, mix cover and stand in a warm place until the mixture turns frothy (takes around 15 minutes).
  2. Start making cake dough by sifting flour into a bowl, add pinch of salt. Rub butter and sugar into flour (flavourings may be added here).
  3. Add beaten egg to yeast mixture. Mix in the flour a cup at a time. Once the dough is too thick to mix, use hands to mix it and knead gently for a minute to a soft dough.
  4. Spread dough approx. 2cm thick onto a large oven tray. Brush cake?top with milk to help streusel stick.
  5. Place seasonal sliced fruit or whole berries on top.
  6. To make streusel, rub sugar and softened butter into flour and cinnamon. Press with your fingers to make crumb consistency.
  7. Sprinkle streusel over the whole cake. Cover and keep in a warm place. Let the cake rise for an hour or until double in thickness.
  8. Bake at 200?C for 15-20 minutes or until edges of cake are golden brown.
Posted on Leave a comment

Matching Food and Fortified Wine

Fortified Wine and Dessert Pairings
Fortified Wine and Dessert Pairings

 

 

 

 

 

 

 

 

 

 

 

Ideas for serving Liebich fortified wines

Bulk Ruby Grenache?– Savoury ideas include glazing for caramelised onions, sauce for red game meats. For a sweet cocktail, pour over crushed ice and top up with Chocolade (chocolate flavoured soft drink sold at Liebichwein Cellar Door)

Bulk Semillon / Muscat – Add a dash to custard, dilute 50% with water and add to stewed fruit, ?50% diluted with water, ideal marinade for dried fruits used in Christmas cakes and desserts

Classic Muscat – Serve with fruit mince pies or desserts that feature citrus or stone fruits

Classic Frontignac – Serve with ripe berries or tropical desserts, fruity cheesecakes or pavlovas

Classic?Semillon – Perfect match with sticky date pudding, traditional Christmas pudding and toffee desserts such as cr?me brulee

Grand Tawny – Perfect with?traditional Christmas pudding, chocolate truffles and desserts that feature any type of chocolate or roasted nuts

Posted on Leave a comment

Recipe: Ice Cream with Raisin Apera Sauce

ice-cream-sundae-fig

This grown-up ice cream sundae combines sweet fortified wine and honey into a delicious syrup that plumps up dried fruit, turning a summery dessert into an extravagance. Use your choice of dried fruit and nuts or whatever you have at hand.

Prep 5 mins ? Cook 20 mins ? Makes 6 ? Difficulty?Easy

Ingredients

  • ? cup Raisin Apera
  • ? cup honey
  • ? cup raisins
  • ? cup dried figs, sliced
  • 2 tbsp dried currants
  • ? cup toasted pistachios, finely chopped
  • 6 cups vanilla ice cream

Directions

Heat Raisin Apera and honey in a small saucepan over low heat for a few minutes.
Stir in dried fruit, cover, and remove from heat. Allow to stand for 20 minutes. Stir in toasted almonds just prior to serving.
Divide ice cream into serving bowls and pour sauce over the top.