Spiced Cabernet Recipes
SPICED CABERNET
Provided by Dave Lieberman
Time 35m
Yield 12 to 15 servings
Number Of Ingredients 5
Steps:
- In a large nonreactive saucepan, combine cabernet, sugar, cloves, cinnamon sticks and orange juice and rind. Heat until steaming but not boiling. Let cook over low heat for about 30 minutes to blend flavors.
- Season with more sugar, to taste, if desired.
- Ladle from pot into mugs, making sure not to serve any stray cloves.
EASY SPICED CABERNET CHOCOLATE MOLTEN CAKES
Steps:
- 1. Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet. 2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners' sugar until well blended. Whisk in eggs and yolk. Stir in remaining ingredients. Pour batter evenly into prepared custard cups. 3. Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately. Make Ahead: The chocolate mixture can be prepared up to 10 hours ahead of time. Pour the batter into prepared custard cups; cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking.
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