Red Wine Hot Chocolate With Cinnamon And Sugar Doughnut Bites

Red Wine Hot Chocolate With 

Cinnamon and Sugar Doughnut Bites

We know red wine pairs well with dark chocolate, so why not incorporate the two into one cozy hot chocolate? This is a decadent adult version of a childhood favourite that uses lightly sweetened Parisian-style hot chocolate for the base. It is the perfect drink for dipping Cinnamon Sugar Doughnut Bites into.

Ingredients:

1 1/2 cups (375 mL) whole milk
1/2 cup (125 mL) half & half cream
2 tbsp (30 mL) granulated sugar
8 oz (225 g) good-quality 70% dark chocolate, finely chopped
1 tsp (5 mL) pure vanilla extract
3/4 cup (175 mL) Merlot
Whipped cream for topping
Shaved chocolate for garnish

Directions:

In a saucepan over low heat, whisk together milk, cream and sugar. Bring to a gentle simmer (do not boil) and remove from heat.

Whisk in chocolate, vanilla and Merlot.

Divide between 2 mugs. Top with whipped cream and garnish with shaved chocolate.

Serves 2

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CINNAMON SUGAR DOUGHNUT BITES

Doughnut bites are an easy alternative to frying up full-size doughnuts at home: no deep-fryer required, just a simple one-bowl batter that comes together within minutes. However, it is important to use a thermometer to keep a consistent temperature and ensure the doughnut bites cook evenly. Similar to dipping churros in a warm chocolate sauce, these doughnut bites taste great dipped in Red Wine Hot Chocolate.

Canola oil for frying
­1/4 cup (60 mL) unsalted butter, melted
1/2 cup (125 mL) packed light brown sugar
1 large egg, whisked
1 tsp (5 mL) pure vanilla extract
1/2 cup (125 mL) whole milk
1 1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) fine salt
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
Cinnamon sugar (1 cup/250 mL sugar
+ 2 tbsp/30 mL ground cinnamon) for rolling

Directions:

Fit a heavy-bottomed pot with a deep-fry or candy thermometer and pour in oil to come 2 ­inches (5 cm) up side of the pot. Heat oil over medium heat until the thermometer reaches 350°F (177°C).

As the oil heats up, prepare the batter. In a mixing bowl, whisk together butter, brown sugar, egg, vanilla and milk until well-blended.

Sift in flour, salt, baking powder, cinnamon and nutmeg. Stir until batter comes together.

When oil reaches 350°F (177°C), spoon in the batter, using heaping 1 tbsp (15 mL) per doughnut. Make 3 or 4 doughnut bites at a time. For evenly sized doughnuts, use a 3/4 to 1 oz ice cream scoop. Cook for 3 to 4 minutes, until golden brown and cooked through.

Use a slotted spoon to remove doughnut bites and transfer them to a plate lined with a paper towel. Roll in cinnamon sugar while doughnuts are still warm. Repeat until no more batter remains
Makes 16 to 20 doughnut bites

Filet Mignon With Truffled Mushroom Ragout

FILET MIGNON WITH TRUFFLED 

MUSHROOM RAGOUT Serves 6.

Ingredients:
1/2 cup unsalted butter
2 cloves garlic, minced
1/2 tsp. dried thyme
1 1/2 lbs. button mushrooms, quartered 
1/2 cup low sodium chicken broth
1/2 cup low sodium beef broth

1 cup Merlot
1/2 cup heavy whipping cream
2 T. grapeseed or vegetable oil
6 (6 oz. ea.--1 1/2 inch thick) filet mignon steaks
1 1/2 tsp. white truffle oil

Directions:

Mushroom Ragout, melt butter in large nonstick skillet over medium heat. Add garlic and thyme and sauté 30 seconds. 

Add mushrooms and toss to coat with butter. Sprinkle with salt and cover. Cook until mushrooms have released their juices, about 10 minutes. 

Add broth, wine and cream and bring to a boil. Cook, uncovered, until mushrooms are tender and sauce coats mushrooms about 5 minutes. 

Season with salt and pepper.

Preheat oven to 400 degrees. For steaks, heat oil in a large heavy skillet over medium-high heat until very hot. Sprinkle steaks with salt and pepper and add to skillet and brown well, 4 minutes per side. Transfer steaks to a baking sheet and roast for 8 to 10 minutes for medium rare to medium.

3. To serve, place steaks on serving plates and top with Mushroom Ragout. Drizzle mushrooms on each plate with 1/4 tsp. truffle oil.