2006 Barbera, Rich and vibrant this wine will rock with the simple dessert below. It’s our second bottling of Barbera here at Bantam. The first won awards, guess where? You’ve got it! Italy! Consorzio Internazionale De Barbera to be exact. Yeah we’re proud!
Strawberries and Barbera
yield: Makes 6 servings
active time: 15 min
total time: 1 1/4 hr
Sweet early strawberries in their prime and a good bottle of fruit-forward red wine — you just can’t go wrong with the simple combination of these two stellar ingredients
1 cup Garth Cobb Barbera
1 teaspoon fresh lemon juice
About 1/2 cup sugar
1 lb strawberries (2 pt), trimmed, and halved if large
preparation: Stir together wine, lemon juice, and sugar (to taste) in a bowl. Stir in strawberries and let macerate at room temperature 1 hour, then chill until cold, up to 1 hour but no longer. (Fruit will become too soft if it steeps for more than 2 hours.)
Serve berries in small bowls with some of their juices.
Serve alone or over pound cake, sponge cake or ice cream, also good topped with fresh whipped cream.
2008 Vermentino, this citrus forward wine screams to be served with lemon inspired dishes. I love it with any kind of seafood and roasted chicken. But this club wine is dedicated to desserts. Try the simple cookie recipe that follows for a special treat and serve them with a nice cold glass of dry, lemony and crisp 2008 Bantam Cellars Vermentino. Don’t forget to use your heart cookie cutter. This Varietal hails from the island of Sardinia. In France they call this grape Rolle. It is so good on the porch on a warm day or next to a fire when it’s chilly out. Enjoy!
Lemon Almond Sugar Cookies
Cookies
1/2 cup (1 stick) unsalted butter or solid vegetable shortening, room temperature
1 cup sugar
1 large egg
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons almond extract
2 cups all purpose flour
2 teaspoon baking powder 1/2 teaspoon salt
Icing
3 cups powdered sugar
2 tablespoons (or more) milk
1 1/2 tablespoons fresh lemon juice
preparation: For cookies:
Using electric mixer, cream butter and sugar in large bowl until light. Beat in egg, lemon juice, lemon peel and almond extract. Mix flour, baking powder and salt in small bowl. Add to butter mixture and stir until well combined. Divide dough into 3 pieces. Flatten each into disk. Wrap each in plastic and chill 2 hours or overnight.
Preheat oven to 350°F. Roll out 1 dough piece on lightly floured surface to thickness of 1/8 inch. Using cookie cutter dipped into flour, cut out cookies. Transfer to ungreased cookie sheets, spacing evenly. Gather scraps, reroll and cut out additional cookies, chilling dough if necessary. Bake until cookie edges are golden, about 10 minutes. Transfer cookies to racks and cool. Repeat rolling, cutting and baking with remaining dough pieces in batches. For icing
Place sugar in bowl. Stir in 2 tablespoons milk and lemon juice. Add more milk if icing is too thick to pipe.
Spoon icing into a pastry bag fitted with small round tip or into parchment cones. Pipe icings decoratively onto cookies. Let stand until icing sets, about 2 hours. (Can be made 1 week ahead. Store cookies in single layers in airtight containers.)
