Almond, lemon and port nibbles

Tags

almonds, banyuls, biscuits, cookies, dessert wine, fiesta friday, lemon, port

Is it a cookie, a biscuit? No matter what you call them, these light, airy delicious bites of goodness are best eaten soon after you make them, while they are still crispy. Serve as they do in Italy with a small glass of port for dipping the nibbles. Almonds, lemon yest and port are always a heavenly taste combination. These are the perfect after dinner nibble.
I used a French red Banyuls from a superb estate called Terres des Templiers. The wines of the AOC Banyuls, recognised since 1936, are natural sweet wines, complex and with a great aromatic richness. Left for several years in 100 year old oak barrels and exposed to the strength and heat of the sun (they are left outdoors and not in cellars) they take on a greatness of character. Banyuls exists in several forms, white, amber, traditional or Rimage. I used the Rimage mise tardive.
Here is a bit more detail, in French.

Terroir 

Le Vignoble de Collioure et Banyuls est situé à l’extrême sud de la France au point de rencontre entre les Pyrénées et la Méditerranée, sous le soleil du midi. Les vignes y sont implantées en terrasses sur des coteaux de schiste, du bord de mer jusqu’au fond des vallées de l’arrière-pays. 

Cépages 

Grenache Noir : 100%

Vinification / Elevage 

Vendange foulée et égrappée.
Macération de 20 jours après mutage sur grains.
Élevage de 10 mois en barriques de chêne parfaitement ouillées.

Dégustation 

Robe : Noire, profonde, superbe frange pourpre.
Nez : Envoutant de mûre, de pain grillé et de cannelle, le tout complété par la douceur de la vanille et une pointe de poivre noir.
Bouche : Gourmande et suave, finale explosive avec le prolongement du plaisir sur le fruit.

Comment l’apprécier 

Service : Servir entre 14 et 15 °C.
Accords : Sa richesse, ses arômes et sa structure en font une alliance idéale de la cuisine épicée, des desserts chocolatés, des salades de fruits rouges et des fromages à pâte persillée.

If you do not know these Banyuls, I suggest you try and find some to taste as they are amazing, organic, natural dessert style wines, similar to port or sherry.

Makes about 30

Ingredients:

1/2 cup chopped almonds
60 g / 1/4 cup soft butter
50 g / 1/4 cup sugar
1 egg yolk
30 ml / 1/8 cup port
1/2 teaspoon vanilla extract
1 teaspoon grated lemon zest
60 g / 1/2 cup flour
Confectioners’ sugar / powdered sugar for garnish

Preparation:

Preheat the oven to 175 C / 350 F
Toast the almonds until golden, about 2 to 3 minutes then let cool
In a medium bowl, beat the butter and sugar until creamy and light (easier with a mixer)
Add the egg yolk, port, vanilla extract and lemon zest and combine all
Add the flour and stir until all absorbed
Drop the dough, using a teaspoon, on an  ungreased baking sheet
Bake until golden brown, about 12 to 15 minutes
Transfer to a rack and allow to cool completely
Sprinkle with the powdered sugar
Enjoy!

 

 

 

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Figs in Banyuls

Tags

banyuls, dessert, figs, grenache, ice cream, port

Fig season is almost over and it is time to make use of the last figs on my tree. Whether you pick them off your tree or buy them at the market, it is important to always ensure they are as ripe as possible as figs are one of those rare fruit that once picked, they no longer ripen. The way I am doing them today is one of my favorite ways as they can be used in sweet or savory dishes. These are excellent served with roast pork, duck magret or even beef tenderloin. But today, I am using them as a dessert served simply with good vanilla ice cream. You could also serve with mascarpone and nuts or even a slice of flourless chocolate tart. Yum!

Red Banyuls is a fortified apéritif or dessert wine made from old vines cultivated in terraces on the slopes of the Roussillon area of France. Unusual among France’s vins doux naturels, all Banyuls wines are made predominantly from grenache grapes. It is one of the world’s very few fortified red wines, and stands alongside Commandaria from Cyprus and most obviously Port. It bears a very strong resemblance to younger, fruitier styles of Port. So, if you cannot get your hands on a bottle of Banyuls, feel free to use Port instead.

Serves 4

Ingredients:

8 figs
1 tablespoon sugar
200 ml / 7 fl oz red Banyuls or Ruby Port
20 g / 1.5 tablespoons butter
1 vanilla pod

Preparation:

Rinse the figs. If you peel them, they will be even more tender and succulent
Melt the butter over medium heat
Add figs
Sprinkle the sugar
Allow to caramalize for a few minutes
Pour on the Banyuls or Port
Add the contents of your vanilla pod that you have scraped out
Cover, allow to simmer on low heat for 10 minutes
Remove lid, turn up heat to medium and allow sauce to cook down
Turn figs over occasionally
Serve warm with vanilla ice cream
Enjoy!