Text 2359, 73 rader
Skriven 2010-10-03 08:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: ice wine 629
====================
 NB> And YK Jim supported the first part of my statement, that the grapes
 NB> used for ice wine could also be used for making "regular" wine if
 NB> harvested before the frost.

That's so - most ice wines are made from grapes that could just as
well have been used to make table wine - Riesling, Gewurztraminer,
Semillon, Cabernet Franc to name just a few. Vidal is the only
variety I know of that makes good ice wine and inferior table wine.

 ML> If you like dessert wine. It's certainly expensive, because the
 ML> yield is small and the amount of effort in the making is large.
 NB> I can understand the expensive...  I tend more towards dry wine, but
 NB> like some sweet as well.  Probably worth a taste once, anyway... ;) 

Consider that a serving is 2 oz or less, and I at least count
it as dessert.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Sangria Sorbet With Fresh Berries And Phyllo Crisps
 Categories: Desserts
      Yield: 1 Servings

-------------------------------SANGRIA SORBET-------------------------------
  1 1/4 c  Sugar
  1 1/2 c  Water
  1 1/4 c  Orange Juice
    1/4 c  Lemon Juice
      1 c  Red Wine (e.g., pinot noir)
      1 c  White Wine (e.g., riesling)
      1 c  Frozen Strawberries in
           -syrup

-------------------------------PHYLLO CRISPS-------------------------------
      4    Phyllo sheets
      8 oz Unsalted butter
    1/2 c  Granulated sugar

  SANGRIA SORBET Bring sugar and water to a boil to dissolve sugar. Combine
  orange and lemon juices and wines. Puree strawberries with some of the
  mixture and cool. Freeze in ice cream machine.

  PHYLLO CRISPS Melt butter in saucepan. Using a pastry brush, brush each
  sheet of phyllo length with butter and then sprinkle each sheet with sugar.
  Layer the sheets one on top of the other and cut into diamond shapes. Bake
  in a 350 oven until golden brown.

  John Geckles

  John Geckle's Comments: The phyllo sheets were cut in half and then sliced
  in long rectangles.  The long rectangles were then sliced from top left to
  bottom right to form two triangles.  The triangles  were placed on a baking
  sheet and covered with another baking sheet to prevent them from puffing
  up. The sorbet was served by placing four miniature scoops in the center of
  a bowl.

  The sorbet was then surrounded by fresh strawberries, raspberries and
  blackberries.  The phyllo triangle crisps were dusted lightly with
  confectioner's sugar and placed upright into the sorbet.

  I may not eat for the remainder of the weekend...  This was more food than
  I typically eat in two days.  I'm definitely going to enroll in the next
  cooking class...  I will, of course, share the experience with you...

  From Midway USA, John

  Source: John Geckles, The Dinner Table

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