Moscato is my Boyfriend

A social blog for the socially intoxicated!
This is the official blog of Moscato Castello del Poggio, #1 sold Moscato in America.
Moscato Cake
 
Moscato Wine + Cake = Heaven!
 
Cooking time: 45 to 60 mins 
Ingredients
·      1 (18.25 ounce) package moist white or vanilla cake mix
·      1 (5 ounce) package instant vanilla pudding mix
·      1 teaspoon ground nutmeg
·      3/4 cup vegetable oil
·      3/4 cup Moscato
·      4 eggs
·      Strawberries
 
Directions
Preheat oven to 350 F. Grease and flour one 10″ Bundt pan. In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, Moscato and eggs. Beat with an electric mixer for 5 minutes.
Bake at 350 F for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners’ sugar and sliced strawberries.
Variation: You can also “flour” the pan after it’s been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. Makes for a very pretty cake!
Source: http://bit.ly/AwXowR

Moscato Cake

 

Moscato Wine + Cake = Heaven!

 

Cooking time: 45 to 60 mins 

Ingredients

·      1 (18.25 ounce) package moist white or vanilla cake mix

·      1 (5 ounce) package instant vanilla pudding mix

·      1 teaspoon ground nutmeg

·      3/4 cup vegetable oil

·      3/4 cup Moscato

·      4 eggs

·      Strawberries

 

Directions

Preheat oven to 350 F. Grease and flour one 10″ Bundt pan. In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, Moscato and eggs. Beat with an electric mixer for 5 minutes.

Bake at 350 F for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners’ sugar and sliced strawberries.

Variation: You can also “flour” the pan after it’s been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. Makes for a very pretty cake!

Source: http://bit.ly/AwXowR

Mini Lemon Cheesecakes with Jalapeño-Raspberry Sauce
 
Enjoy this dessert with a bottle of Moscato d’Asti. A light and bubbly relative to Asti, the wine has a vibrant acidity that will contrast and enhance the flavors found in this cheesecake.
 
Lemon Cheesecake Ingredients
 
·      1 package (8oz.) cream cheese, softened to room temperature 
·      3/4 cup sugar 
·      3 eggs 
·      1 tablespoon vanilla 
·      2 tablespoons lemon zest 
·      1/2 cup pistachios (for the crust only)
 
Jalapeño-Raspberry Sauce
 
·      1 cup Jalapeño-Raspberry Jam* 
·      1/2 meyer lemon, juiced 
·      1 tablespoon sugar
 
Preparation
 
1. In a small sauce pan, combine one tablespoon of sugar and half of a juiced meyer lemon. Warm the mixture over a medium-low heat until the sugar is dissolved.
2. Add one cup of the jalapeño-raspberry jam and mix well. Remove form heat and let cool. 
* If you dont’ have any jalapeño-raspberry jam on hand, do not fret! You can use plain raspberry jam instead.
3. Combine the softened cream cheese, 3/4 cup of sugar, three eggs, a tablespoon of vanilla and the two tablespoons of lemon zest into a large bowl and mix well. It is very, very important that the cream cheese has fully softened. If it hasn’t, it will be a nightmare to work with and your mixture will end up lumpy.
4. Finely chop the pistachio nuts.
5. Using a prepared miniature cupcake pan, fill each mini baking cup with the chopped pistachios. Use just enough to cover the bottom of the cup with a thin layer.
6. Next, fill each baking cup with the cheesecake mixture.
7. Cook the mini cheesecakes at 350 degrees for about 20 minutes, then remove them from the oven and let them cool. I suggest you put them in the fridge for an hour once they are just barely warm to the touch.
8. Top with the raspberry sauce and serve. Enjoy!
 
Source: http://bit.ly/rvakzr

Mini Lemon Cheesecakes with Jalapeño-Raspberry Sauce

 

Enjoy this dessert with a bottle of Moscato d’Asti. A light and bubbly relative to Asti, the wine has a vibrant acidity that will contrast and enhance the flavors found in this cheesecake.

 

Lemon Cheesecake Ingredients

 

·      1 package (8oz.) cream cheese, softened to room temperature

·      3/4 cup sugar

·      3 eggs

·      1 tablespoon vanilla

·      2 tablespoons lemon zest

·      1/2 cup pistachios (for the crust only)

 

Jalapeño-Raspberry Sauce

 

·      1 cup Jalapeño-Raspberry Jam*

·      1/2 meyer lemon, juiced

·      1 tablespoon sugar

 

Preparation

 

1. In a small sauce pan, combine one tablespoon of sugar and half of a juiced meyer lemon. Warm the mixture over a medium-low heat until the sugar is dissolved.

2. Add one cup of the jalapeño-raspberry jam and mix well. Remove form heat and let cool.

* If you dont’ have any jalapeño-raspberry jam on hand, do not fret! You can use plain raspberry jam instead.

3. Combine the softened cream cheese, 3/4 cup of sugar, three eggs, a tablespoon of vanilla and the two tablespoons of lemon zest into a large bowl and mix well. It is very, very important that the cream cheese has fully softened. If it hasn’t, it will be a nightmare to work with and your mixture will end up lumpy.

4. Finely chop the pistachio nuts.

5. Using a prepared miniature cupcake pan, fill each mini baking cup with the chopped pistachios. Use just enough to cover the bottom of the cup with a thin layer.

6. Next, fill each baking cup with the cheesecake mixture.

7. Cook the mini cheesecakes at 350 degrees for about 20 minutes, then remove them from the oven and let them cool. I suggest you put them in the fridge for an hour once they are just barely warm to the touch.

8. Top with the raspberry sauce and serve. Enjoy!

 

Source: http://bit.ly/rvakzr

Peaches in Moscato with Vanilla Ice cream…Mmmm who wouldn’t like to try some?

Peaches in Moscato with Vanilla Ice cream…Mmmm who wouldn’t like to try some?

Candy Corn Cocktail
Happy Halloween! :)  
 
Ingredients
 
·      1 1/2 oz. Kettle Corn-infused Bombay Sapphire Gin* 
·      1/2 oz. Moscato wine 
·      3/4 oz. home-made citrus peel grenadine syrup**
Add all ingredients to a cocktail shaker with ice and shake very well.  Strain into a chilled cocktail glass.
Garnish: 3 candy corns
 
* to make Kettle Corn-infused Bombay Sapphire: for every 750ml bottle of Bombay Sapphire, add in 1 cup kettle corn and allow to infused in an airtight container for approx. 24 hrs.  Fine strain kettle corn and re-bottle.  Store in fridge.
** to make grenadine syrup: for every 1 cup of pomegranate juice, dissolve 1 cup granulated sugar over stove top.  Once dissolved, add in the skins of 1 orange and 1 lemon and simmer for 10 mins.  Remove skins and chill syrup.
 
Source: http://bit.ly/vgeD2B

Candy Corn Cocktail

Happy Halloween! :)  

 

Ingredients

 

·      1 1/2 oz. Kettle Corn-infused Bombay Sapphire Gin*

·      1/2 oz. Moscato wine

·      3/4 oz. home-made citrus peel grenadine syrup**

Add all ingredients to a cocktail shaker with ice and shake very well.  Strain into a chilled cocktail glass.

Garnish: 3 candy corns

 

* to make Kettle Corn-infused Bombay Sapphire: for every 750ml bottle of Bombay Sapphire, add in 1 cup kettle corn and allow to infused in an airtight container for approx. 24 hrs.  Fine strain kettle corn and re-bottle.  Store in fridge.

** to make grenadine syrup: for every 1 cup of pomegranate juice, dissolve 1 cup granulated sugar over stove top.  Once dissolved, add in the skins of 1 orange and 1 lemon and simmer for 10 mins.  Remove skins and chill syrup.

 

Source: http://bit.ly/vgeD2B

Perfect with some Moscato wine!

Perfect with some Moscato wine!

(via globalise)

Moscato Zabaglione with Lemon Polenta Cookies
Mmmm…yummy!
Makes: 4-6 servings

Ingredients
·      110g unsalted butter 
·      softened ½ cup sugar 
·      1 tsp lemon zest 
·      ½ tsp salt 
·      2 large egg yolks 
·      ½ cup polenta 
·      1¼ cups plain all-purpose flour 
·      ½ cup golden raisins
Zabaglione
·      6 large egg yolks 
·      ¼ cup sugar 
·      ½ cup Italian Moscato or Essencia
 
Preparation
For the Cookies
Preheat oven to 180°C.
Beat butter and sugar in large bowl until fluffy.
Beat in lemon zest and salt, then egg yolks.
Beat in polenta, then flour.
Fold in raisins.
Knead dough just to combine; transfer to sheet of plastic wrap.
Using plastic, shape dough into a log 3cm in diameter, cut in half and wrap in plastic.
Chill until firm, 3 hours or up to 1 day. 
Slice dough log into 0.5cm-thick rounds.
Arrange rounds on prepared baking sheet, spacing 2cm apart and reshaping into rounds if uneven. (The cookies do not spread too much so there is no need to space them too far apart.)
Bake cookies for about 15 minutes or until they have become golden in colour.
Cool on tray for 2 minutes, then lift cookies from tray using a spatula and transfer to a wire rack. 
NOTE: The dough can be made up to 48 hours ahead and stored in the fridge.
For the Zabaglione
Whisk egg yolks and sugar in large metal bowl and gradually whisk in Moscato.
Set bowl over saucepan of simmering water (do not allow bowl to touch water) and whisk until mixture is thick and foamy, about 4 minutes.
Divide zabaglione among 6 cocktail glasses.
Serve immediately with Lemon Polenta Cookies.
 
Source: http://bit.ly/porphL

Moscato Zabaglione with Lemon Polenta Cookies

Mmmm…yummy!

Makes: 4-6 servings


Ingredients

·      110g unsalted butter

·      softened ½ cup sugar

·      1 tsp lemon zest

·      ½ tsp salt

·      2 large egg yolks

·      ½ cup polenta

·      1¼ cups plain all-purpose flour

·      ½ cup golden raisins

Zabaglione

·      6 large egg yolks

·      ¼ cup sugar

·      ½ cup Italian Moscato or Essencia

 

Preparation

For the Cookies

Preheat oven to 180°C.
Beat butter and sugar in large bowl until fluffy.
Beat in lemon zest and salt, then egg yolks.
Beat in polenta, then flour.
Fold in raisins.
Knead dough just to combine; transfer to sheet of plastic wrap.
Using plastic, shape dough into a log 3cm in diameter, cut in half and wrap in plastic.
Chill until firm, 3 hours or up to 1 day.

Slice dough log into 0.5cm-thick rounds.
Arrange rounds on prepared baking sheet, spacing 2cm apart and reshaping into rounds if uneven. (The cookies do not spread too much so there is no need to space them too far apart.)
Bake cookies for about 15 minutes or until they have become golden in colour.
Cool on tray for 2 minutes, then lift cookies from tray using a spatula and transfer to a wire rack.

NOTE: The dough can be made up to 48 hours ahead and stored in the fridge.

For the Zabaglione

Whisk egg yolks and sugar in large metal bowl and gradually whisk in Moscato.
Set bowl over saucepan of simmering water (do not allow bowl to touch water) and whisk until mixture is thick and foamy, about 4 minutes.
Divide zabaglione among 6 cocktail glasses.
Serve immediately with Lemon Polenta Cookies.

 

Source: http://bit.ly/porphL

Art ♥ Wine 
charlottecarey:

3D painting made out of 300,000 cork wine bottles!

Art  Wine 

charlottecarey:

3D painting made out of 300,000 cork wine bottles!

The Belle Cocktail
Nature is so perfect…
Moscato with a beautiful Hibiscus flower in the glass.
Source: http://bit.ly/qL7wWa

The Belle Cocktail

Nature is so perfect…

Moscato with a beautiful Hibiscus flower in the glass.

Source: http://bit.ly/qL7wWa

Buttermilk Panna Cotta With Moscato Apricots
Moscato wine has a lovely hint of apricot flavor, making this pairing pure stone fruit genius.
 
Apricots in Syrup
·      2 pounds apricots, halved (4 pits reserved) 
·      1 cup Moscato wine 
·      1 cup water 
·      Scant 1 cup sugar 
·      2 tablespoons orange flower honey or other light honey 
·      4 cardamom pods, cracked 1 vanilla bean, split 
·      2 (1-inch) strips lemon peel 
 
Panna Cotta
·      1 2⁄3 cups heavy cream  
·      1⁄4 cup vanilla sugar 
·      1 (1⁄2-inch) strip orange peel  
·      Pinch saffron, crumbled 
·      Dash salt  
·      1 1⁄3 cups buttermilk  
·      Scant 1 1⁄2 teaspoons granulated gelatin 
·      2 tablespoons orange flower honey 
·      2 teaspoons orange flower water 
·      Handful pistachios or almonds, lightly toasted and chopped, for garnish
 
Preparation
 
To prepare the apricots, crack open the pits, using a hammer or back of a heavy frying pan to get at the kernels. Soak the kernels in water for 15 minutes. In a saucepot, bring the Moscato wine, water, sugar, honey, and cardamom to a boil. Scrape in the vanilla seeds, and drop in the pod and the kernels. Simmer over low heat for 10 minutes. Add the apricots and poach for 2 minutes, until they just begin to soften.
Transfer the apricots with a slotted spoon to a glass bowl. Bring the Moscato syrup back to a boil and simmer rapidly until thick and syrupy, about 15 minutes more. Pour the hot syrup and spices over the apricots. Chill thoroughly before serving.
To make the panna cotta, heat the cream, sugar, orange peel, saffron, and salt in a small saucepan to just under a boil. Remove from the heat, cover, and steep for 30 minutes. 
Place the cold buttermilk in a bowl and sprinkle with the gelatin, swirling a few times until dissolved. Rewarm the custard and stir in the buttermilk mixture and the honey. Bring to a boil and cook for 2 minutes, until it begins to thicken. Strain the custard into a bowl set over ice. Whisk a few times, until cool. Stir in the orange flower water.
Transfer the custard to a measuring cup and divide evenly among 4 to 6 molds—teacups work well—or other shallow ramekins. Cover with plastic wrap and chill until set.
To unmold, wrap a warm towel around the bottom of each cup or ramekin for 30 seconds or so, then slide the tip of a thin knife around the edges of the custard to loosen from inside the bowl. Turn over onto chilled plates.
Spoon 2 to 3 poached apricot halves around the custards, drizzling each with some syrup. Dust a bit of chopped pistachio over the top of each.
 
Source: http://bit.ly/nwEHUk 

Buttermilk Panna Cotta With Moscato Apricots

Moscato wine has a lovely hint of apricot flavor, making this pairing pure stone fruit genius.

 

Apricots in Syrup

·      2 pounds apricots, halved (4 pits reserved) 

·      1 cup Moscato wine 

·      1 cup water 

·      Scant 1 cup sugar 

·      2 tablespoons orange flower honey or other light honey 

·      4 cardamom pods, cracked 1 vanilla bean, split 

·      2 (1-inch) strips lemon peel 

 

Panna Cotta

·      1 2⁄3 cups heavy cream 

·      1⁄4 cup vanilla sugar 

·      1 (1⁄2-inch) strip orange peel 

·      Pinch saffron, crumbled 

·      Dash salt 

·      1 1⁄3 cups buttermilk 

·      Scant 1 1⁄2 teaspoons granulated gelatin 

·      2 tablespoons orange flower honey 

·      2 teaspoons orange flower water 

·      Handful pistachios or almonds, lightly toasted and chopped, for garnish

 

Preparation

 

To prepare the apricots, crack open the pits, using a hammer or back of a heavy frying pan to get at the kernels. Soak the kernels in water for 15 minutes. In a saucepot, bring the Moscato wine, water, sugar, honey, and cardamom to a boil. Scrape in the vanilla seeds, and drop in the pod and the kernels. Simmer over low heat for 10 minutes. Add the apricots and poach for 2 minutes, until they just begin to soften.

Transfer the apricots with a slotted spoon to a glass bowl. Bring the Moscato syrup back to a boil and simmer rapidly until thick and syrupy, about 15 minutes more. Pour the hot syrup and spices over the apricots. Chill thoroughly before serving.

To make the panna cotta, heat the cream, sugar, orange peel, saffron, and salt in a small saucepan to just under a boil. Remove from the heat, cover, and steep for 30 minutes. 

Place the cold buttermilk in a bowl and sprinkle with the gelatin, swirling a few times until dissolved. Rewarm the custard and stir in the buttermilk mixture and the honey. Bring to a boil and cook for 2 minutes, until it begins to thicken. Strain the custard into a bowl set over ice. Whisk a few times, until cool. Stir in the orange flower water.

Transfer the custard to a measuring cup and divide evenly among 4 to 6 molds—teacups work well—or other shallow ramekins. Cover with plastic wrap and chill until set.

To unmold, wrap a warm towel around the bottom of each cup or ramekin for 30 seconds or so, then slide the tip of a thin knife around the edges of the custard to loosen from inside the bowl. Turn over onto chilled plates.

Spoon 2 to 3 poached apricot halves around the custards, drizzling each with some syrup. Dust a bit of chopped pistachio over the top of each.

 

Source: http://bit.ly/nwEHUk