Foppiano Vineyards - Russian River Valley

In The Kitchen with Susan

Desserts & Sweets

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In The Kitchen With Susan

Desserts and Sweets

These are a couple of great dessert options that pair well with our Foppiano Vineyards Petite Sirah.

CHOCOLATE BISCOTTI
2/3 cup Almonds or Hazelnuts 1-3/4 cup All Purpose Flour 1/3 cup Unsweetened Cocoa	1 Tbs. Instant Espresso 1 tsp. Baking Soda ¼ tsp Salt 1/3 cup Semi Sweet Chocolate Chunks	2 Large Eggs 2 Large Egg Whites 1 Cup Sugar 1 tsp. Vanilla

Position racks in upper and lower third of oven. Heat oven to 350.
Toast nuts (for hazelnuts rub off skin with kitchen towel) till golden brown.
Reduce temperature to 300 F.
Line cookie sheets with parchment paper.
Whisk flour, cocoa, espresso, baking soda and salt in small bowl. Place 1/4 of mixture and chocolate chunks in food processor and mix till fine. Combine with remaining flour mixture.
Whisk whole eggs, egg whites, sugar , vanilla in bowl till frothy. Stir in dry ingredients and nuts. Mixture should be thick and sticky.
Spoon batter into 31 2x2 ½ inch strips at least 2-1/2 inches apart on cookie sheet. Even edges with spatula.
Bake 45 minutes on lower rack. Cool for 10 minutes on cookie sheet. Transfer loaves from parchment paper to cutting board. Cut into ½ inch slices with serrated knife. Arrange cut side down on cookie sheet. Bake again 2 minutes per side.

Makes 5-Dozen Biscotti

Serve with a glass of fabulous Petite Sirah

Click here to read about our Petite Sirah

CHOCOLATE, CREAM AND COOKIES

1 pkg 8-oz. Semi-sweet chocolate
2/3-cup Karo light or dark corn syrup

2 cups of heavy cream, divided
1 cup coarsely chopped walnuts

1 ½ cups broken chocolate wafers or other crisp cookies

Line 12 muffin cups with paper liners. In 3-quart saucepan stir chocolate and corn syrup over low heat just until chocolate melts; remove from heat. Stir in ½ cup of heavy cream until blended. Refrigerate 15 minutes or until cool. Beat remaining cream until soft peaks forms; gently stir into chocolate mixture. Stir in cookies and nuts. Spoon into muffin cups. Freeze 4 to 6 hours or until firm. Garnish as desired. Let stand a few minutes before serving. Store covered in freezer up to 1 month.

Makes 12

Serve with a bottle of Reserve Petite

Click here to read about our Petite Sirah

SUSAN FOPPIANO'S WINTER DESSERT PERSIMMON SPICE CAKE
4 - 6 very soft persimmons 1 teaspoon baking soda 1/2 cup butter	1 egg 13/4 cup unsifted flour 2 teaspoons cinnamon 1/2 teaspoon nutmeg	1/2 teaspoon clove 1/2 cup chopped walnuts 1 teaspoon grated orange peal 1 teaspoon grated lemon peel
Put ripe persimmons into blender. Mix until smooth (yields 11/4 cups of pulp). Add baking soda to persimmon. (Mix will become jelled, but will later blend smoothly into the batter.) Set aside. Beat butter and sugar until fluffy. Add egg and persimmon to the butter/sugar mix. Stir in flour and spices. Blend well. Stir in nuts and peels. Spoon into a 9-inch baking pan. Bake 350° for 40 minutes. Cool 10 minutes, and then turn onto rack for cooling. Just before serving, sift powdered sugar over the top and enjoy!