Moscato

The sweet fruity flavors Moscato make it the perfect wine to serve with any course during your meal from rich cheesy appetizers, to creamy pasta sauces, to spicy Asian entrées. For a special treat, try it paired with your favorite dessert.

Recipes

Bourbon Pumpkin Pie with Pecan Streusel

Ingredients:

• 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup pecans halves
• 1 1/4 cups canned pumpkin puree
• 3 large eggs, separated
• 1 1/2 tablespoons cornstarch
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup bourbon
• 1 Flaky Pie Shell

Method:

1. Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans. 
2. In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon. 
3. In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.
4. Pour the custard into the baked Flaky Pie Shell. Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve.

MAKE AHEAD The pie can be refrigerated overnight.
SERVE WITH Sweetened whipped cream.

Sticky Toffee Pudding

Ingredients:

TOFFEE SAUCE

• 2 1/2 cups heavy cream
• 1 stick (4 ounces) unsalted butter
• 1/2 cup light corn syrup
• 1 cup granulated sugar

CAKE

• 6 ounces pitted dates, preferably Medjool (about 7 dates)
• 3/4 cup water
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of salt
• 4 tablespoons unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• Vanilla ice cream or lightly sweetened whipped cream, for serving

Method:

1. MAKE THE TOFFEE SAUCE: In a medium saucepan, combine 1 1/4 cups of the cream with the butter, corn syrup and sugar; bring to a boil. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 40 minutes. Carefully whisk in the remaining 1 1/4 cups of cream. Strain the sauce through a sieve into a bowl. 
2. MAKE THE CAKE: In a small sauce- pan, simmer the dates in the water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until very smooth. 
3. Preheat the oven to 350°. Lightly butter six 1/2-cup ramekins. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops. Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean; let cool slightly.
4. Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins. Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally. Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges.
5. Let the puddings cool for 5 minutes, then run a thin-bladed knife around the insides of the ramekins; invert each pudding onto a dessert plate. Rewarm the remaining toffee sauce and spoon some around the puddings. Serve with vanilla ice cream or whipped cream.

Mixed Berry Mosaic

Ingredients:

• 2 1/2 cups Moscato d'Asti
• 1/2 cup water
• Four 3-inch strips of orange zest
• Four 3-inch strips of lemon zest
• 2 1/2 teaspoons unflavored powdered gelatin
• 1 cup blueberries
• 1 cup raspberries
• 32 small strawberries, hulled and quartered

Method:

1. In a medium saucepan, mix the Moscato with the water and orange and lemon zests and bring to a simmer. Cover, then remove from the heat and let steep for 10 minutes. Strain and let the infused Moscato cool to warm.
2. Pour 1 cup of the infused Moscato into a small saucepan, sprinkle the gelatin on top and let stand until softened. Set the saucepan over moderate heat and stir until the gelatin has completely dissolved, about 2 minutes; do not let the Moscato get too hot. Stir the dissolved gelatin mixture into the remaining Moscato and let cool.
3. Set eight 1/2- to 2/3-cup glass bowls on a baking sheet. Ladle 2 tablespoons of the Moscato into each bowl and refrigerate until set, about 1 hour. Layer the berries in the bowls, starting with the blueberries, then ladle the remaining Moscato over the berries. Refrigerate until firm, 6 hours or overnight.
4. Pour boiling hot water into a wide bowl and carefully dip each glass bowl into the hot water for about 10 seconds to loosen the aspic. Invert the aspics onto dessert plates and serve.