Thursday, August 11, 2011

Maple River Winery

 Maple River Winery in Casselton ND, a locally owned and run winery that specializes in producing wines made from fruits grown within a 75 mile radius.
Small town feel with a welcoming atmosphere, tours and tasting Mon- Sat 10-5.

 My husband and I stopped by for our first visit and were greeted and treated like special guests. We weren't, that is just the treatment you get from the folks that work there. We sampled a couple wines, browsed through the Pride of Dakota  Gift Shop and even got a little behind the scenes tour.

 Our lovely guide showed us where everything is made, stored and shipped.  Located in historic downtown Casselton makes for a unique building, appearing very small from the front entry one finds the literal depth of the building when you step inside. Farther back are halls and rooms that hold the wine making and bottling materials. NO nook or cranny is wasted!
too much wine???? no just my camera and lighting and a photographer that has no idea what she is doing!

 Seasonal is in the Dakotas not a lot grows in the winter....uhm nothing grows in the winter. But the variety offered is simply amazing.

apple press
 2010 Wine List From Dry to Sweet
Wild Plum
Apple Jalepeno
Country Crabapple
Mango Melon
Sand Cherry
Strawberry Rhubarb
Prairie Strawberry
Apple Strawberry
Honey Apple
Honey comb Plum
Apple Mint
Bumble Bee Red
Dandelion (over 100 heads per bottle!)
  Some wines have sold out and some are limited.
Other spirits available
Maple River Winery
628 Front Street
Casselton ND 58012

Wednesday, August 10, 2011

French Macaroons- Blueberry and Coffee Cream

oh the French Macaroon. Sweet   Delicate    Lovely

Blueberry Cheesecake Macaroon
3/4 c ground almonds or almond flour
1 c confectioners sugar
2 extra large egg whites, room temp
1/4 c super fine sugar
1/2 tsp vanilla extract
blue food coloring

1/2 c cream cheese
2 Tbs sour cream
1 Tbs confectioners sugar
1/2 c crushed blueberries

Place almonds and confectioners sugar in food processor and process 15 seconds. Sift into bowl. Line 2 baking sheets with parchment paper.
In another bowl whip egg whites until soft peaks, gradually add super fine sugar until firm glossy meringue in formed, add vanilla and food coloring to desired color.
Fold in almond mixture, one third at a time until incorporated. Batter should have ribbon like consistency. Pour batter into pastry bag fitted with 1/2 in tip.
Pipe onto parchment 32 small circles. Tap baking sheet to remove bubble. Let stand 30 minutes, do NOT skip the wait time.

Bake at 325 for 10-15 minutes. Cool 10 min, you can remove entire sheet of parchment onto cooling rack, if your pan is still too hot you may need to wait longer to remove cookies.

note, if macaroons are browning too quickly reduce your oven temp or place cookie sheet on top of a second sheet. If cookie tops crack, oven is too hot.

Cookies removed too soon.......
look like this!
 Note, to help release cookies you may also spray a small spritz of water between the cookie sheet and parchment paper to create a little steam
beat cream cheese, sour cream and confectioners sugar until smooth, add blueberries. Place filling between two cookies.

Coffee Cream Macaroons

3/4 c ground almonds or almond flour
1 tsp instant coffee granuals
1 c confectioners sugar
2 extra large egg whites, room temp
1/4 c super fine sugar
1/4 c cream cheese
2 Tbs softened butter
2 tsp strong cooled black coffee
1 c confectioners sugar

Process 15 seconds in food processor
almonds, coffee granules, and confectioners sugar, sift into bowl.
Whip egg whites until soft peaks and glossy meringue form.
Fold in almond mixture one third at a time until ribbon like consistency is formed.
Follow baking directions listed above.
Beat all ingredients together and sandwich cookies.
Store cookies in airtight container for 3 days or freeze  unfilled macaroons up to one month, fill when serving.


Thursday, August 4, 2011

Rice Krispie Watermelon

 A fun twist on Rice Krispy bars and a touch of summer any season.
Make rice krispies as directed but use strawberry marshmallows. Stir to cool slightly and form into a oval watermelon shape.
if the bar mix is a little cooler it will hold  together better
butter or spray your hands well
I used a piece of wax paper to help shape and then let it cool wrapped in it which also helped to hold the form
 Make a batch of fondant and tint 3/4 of it dark green and 1/4 light green.
roll out dark green about half the size you will need, then place long narrow pieces of light green for stripes, continue to roll fondant blending the two colors together until large enough to cover watermelon.  Make leaves and vine pieces out of remaining fondant

 Spread canned or home made pink icing over cereal bars then lay fondant over, trimming edges and smoothing as you go. Place vine and leaf pieces using a small amount of water to adhere.

 Slice and eat!

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