Sides or Desserts that Pair with Red Wine?
- CarlieInLA Aug 3, 2007 11:19 AM
I am making grilled Filet Mignon for dinner tonight with fingerling potatoes. We are opening a bottle of Adalaida Syrah that is special so I wanted to pair the meal with it.
Any ideas on good sides, appetizers and desserts? Also any thoughts on a good vegetable side to go with the Filet and Fingerlings? Any help would be greatly appreciate it.
I have been thinking of grilling vegetables or grilling fruit for dessert but I can't find a recipe that I am really excited about.
Here's a recipe for a decadant flourless chocolate mousse cake that I've served with an herbed prime rib before to rave reviews. It could be a nice fit with the syrah and filet. I served it with a few fresh raspberries on each plate and just a touch of powdered sugar on top. I think the recipe came from an AP newspaper clipping a few years back.
Chocolate Mousse Cake
(Start to finish 1 hour)
1 T ground almonds, plus additional to dust pan
10 1/2 ounces dark chocolate (70% cocoa)
1 1/2 cups sugar
1 1/4 sticks unsalted butter
Pinch of salt
5 large eggs
Confectioners' sugar (optional)
Preheat oven to 350 F. Lightly spray an 8 or 9 inch springform pan with cooking spray, then dust it with ground almonds, shaking off any excess. Set aside.
In a double boiler set at a low simmer, melt the chocolate, butter and sugar, stirring frequently. Remove from the heat.
In a medium bowl, beat the eggs, ground almonds, and pinch of salt. Fold the egg mixture into the chocolate and stir until thickened, several minutes. Pour the cake into the pan, smooth the top and bake 45 minutes, or until the top is set and begins to crack.
Remove the side of the pan and let the cake cool completely. Dust with confectioners' sugar, if desired.
Makes 10 servings
You probably could. I imagine you would need to adjust the cooking time, and you may put the ramekins in a water bath to ensure the cake doesn't dry out too much in the ramekins. I don't bake enough to recommend a cooking time for the ramekins, but you might google mini cakes and find a few other recipes for guidance. Once cooled, the large cake cut nicely into thin wedges that had a nice gooey mouthfeel but didn't fall apart on the plate.
Blue cheese toast - like garlic bread made with gorgonzola & cream cheese or marscapone, and butter then whipped together leaving some chuckiness of the cheese, and ran under the broiler. The creamed spinacah oh yeah! And for dessert a chocolate cake - or decadent lava cake- yummy!