Tuesday, August 28, 2012


Last night my granddaughter, daughter, dog and I followed the music to a local venue called "Rocket Market" to listen to a jazzy female vocalist, and have a sweet treat. When I asked the barista what the house wine was she recommended buying a bottle instead of a glass, as it was a better deal and the special that night just happened to be "a really good wine." I took her advice and for the price of one glass of wine I was delighted with the light taste and delightful bouquet of this Pinot Grigio. I normally like to be faithful to our local wineries, being that we are surrounded by so many....however this one from Italy is so nice, I might purchase a case. Fontana Candida Pinot Grigio 2010. It went perfect with our Northwest dessert of Nainamo bars.which (although not part of my dads collection) I have included.


For bottom layer:
1/2 cup European-style cultured unsalted butter
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1-1/4 cups graham cracker crumbs
1/2 cup finely chopped almonds
1 cup toasted coconut
For middle layer:
1/2 cup unsalted butter
2 tablespoons plus 2 teaspoons cream
2 tablespoons instant vanilla pudding mix
2 cups powdered sugar
For top layer:
4 ounces semi-sweet chocolate
2 tablespoons European-style cultured unsalted butter
  1. Make the bottom layer: Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.
  2. Make the middle layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light. With an offset spatula, spread over bottom layer in pan.
  3. Make top layer: Melt chocolate and butter over low heat. Cool. Once cool but still liquid, pour over second layer and chill in refrigerator, using offset spatula to distribute layer evenly. Once hardened, cut into small bars.
Makes roughly 16 2"x2" squares.

1 comment:

Pet said...

Oh, chocolate and wine are like twin brothers, it's true. This particular Pinot Grigio must be like a good uncle too. I'll keep the name in hand, just in case I find it somewhere (with wines always such a difficult thing, like if they were rare stamps).