Tuesday, September 30, 2014

Wine Tasting At Fleming's

For $25.00 you can sample 20 wines at Fleming's every Friday during the month of September.  This tasting includes some food, small plates, which were very good as you can imagine.  Stone and I joined Carleen and Daniel for this event.

Pumpkin Pie Ice Cream, Fleming's, Lobster claws, wine tasting, Taken, Ultimate Snow-Capped Gingersnaps.

This elegant appetizer of sweet claw meat was delicious!

Pumpkin Pie Ice Cream, Fleming's, Lobster claws, wine tasting, Taken, Ultimate Snow-Capped Gingersnaps.

Stone sampled numerous wines throughout the evening His favorite was "Taken," a Cabernet Sauvignon/Merlot from Napa Valley.   Its combination exploded with black fruit, chocolate, graphite, vanilla and toasty oak, all carrying into the creamy finish.

Pumpkin Pie Ice Cream, Fleming's, Lobster claws, wine tasting, Taken, Ultimate Snow-Capped Gingersnaps.

This wood fired pizza was flavorful.

Pumpkin Pie Ice Cream, Fleming's, Lobster claws, wine tasting, Taken, Ultimate Snow-Capped Gingersnaps.

After the wine tasting, we convened back at the house.  The table was set earlier in the day, ready for the post wine tasting meal to be served. 

Pumpkin Pie Ice Cream, Fleming's, Lobster claws, wine tasting, Taken, Ultimate Snow-Capped Gingersnaps.

These cookies just say fall.  Pumpkin Pie Ice Cream was the perfect accompaniment and end of an excellent meal.

Pumpkin Pie Ice Cream, Fleming's, Lobster claws, wine tasting, Taken, Ultimate Snow-Capped Gingersnaps.
Ultimate Snow-Capped Gingersnaps
2 1/4 cup flour
1 teaspoon baking soda
2 teaspoon cinnamon
1 1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup Unsulfured Molasses
1 extra large egg, at room temperature
6 ounces chopped crystallized ginger
Wilton's White Sparkling Sugar for rolling the cookies
1 cup white chocolate with 1 Tablespoon crisco for dipping cookies

Preheat the oven 325' if using dark cookies sheet, otherwise set temp to 350'.  In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses medium speed for 5 minutes.  Turn the mixer to low speed, add the egg, and beat for 1 minutes.  Scrape the bowl with a rubber spatula and beat for 1 more minutes.  With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.  Add the 3 ounces crystalized ginger and mix until combined.
Scoop the dough, press into sparkling sugar.  Bake for exactly 10 minutes.  Let cookies cool on the sheet for 1-2 minutes, then transfer to wire rack to cool completely.  
In a small bowl melt white chocolate with 1 Tablespoon crisco.  Dip part of each cookie into to mixture.  Place onto parchment paper sprinkle with crystallized ginger.  Let chocolate harden. 


Pumpkin Pie Ice Cream
Makes about fourteen 1/2-cup servings
1 1/2 cups whole milk
1 cup packed light or dark brown sugar
2 Tablespoons molasses or dark corn syrup
1 3/4 cups pumpkin puree' (solid pack pumpkin) equals one (15 ounce can)
1 1/2 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2 1/2 cups heavy cream
1 teaspoon vanilla extract

In a medium bowl, mix on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1-2 minutes.  Stir in the pumpkin puree', cinnamon, ginger, and nutmeg.  Add heavy cream and vanilla.   Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20-25 minutes.  Add the crumbled cookies during the last 5 minutes of mixing.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight container and lace inn freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.

It taste as though you are eating pumpkin pie.