The Brooklyn Warehouse restaurant at the corner of Windsor and Almon Street in Halifax, is getting rave reviews from the local media for its menu sourced from local producers, wineries, breweries and coffee roasters, The reviews all mention reasonable pricing, great décor, and fabulous food.
As a salute to the NS Icewine Festival, owner George Christakos and Chef Graeme Ruppel have teamed up with Grand Pré Winery to develop a special icewine and dessert pairing at the restaurant from Feb 4 – 11.
The Icewine: A glass of Domaine de Grand Pré’s Ortega Icewine fermented in oak “this extraordinary wine displays a nose with a delicate hint of exotic spices and subtle floral notes with just a touch of smoke, the resulting wine has the taste of ripe apricot, jam and honey”
The Dessert: A flourless chocolate almond cake with pears poached in Grand Pré Verazanno rosé wine and a drizzle of cinnamon spiked Nova Scotian honey.
The Recipe:
Flourless Chocolate-Almond Cake
For the Cake
200g salted butter
130g dark chocolate
5 large eggs, separated
80g almondmMeal (fine)
80g sugar
Melt Butter and Chocolate together in a bowl set over simmering water.
Stir Egg Yolks and Almond Meal into Chocolate mixture. Keep warm.
Whip Egg Whites with sugar until they reach a firm peak.
Fold Egg Whites into Chocolate mixture, one third of the whites at a time.
Butter six 5oz ramekins and line with a collar of parchment or wax paper, extending at least 1 inch above to lip of the ramekin.
Divide the batter equally between the ramekins.
Place ramekins in a larger baking dish. Fill larger dish with hot water 2/3 of the way up the sides of the ramekins.
Cover dish with a piece of foil and place in an oven preheated to 300F and bake for 25 to 30 minutes, until they have risen halfway up the collars and are firm to the touch.
Remove ramekins from larger dish and allow to cool in the fridge for at least 2 hours.
Rosé Poached Pears
1lb Bosc pears
1 bottle Grand Pré Verrazano or other off dry rosé
5 tbsp sugar
Peel pears and cut into small dice.
Combine the wine and sugar and bring to a boil.
Pour wine over pears and leave out until the wine has cooled.
Store pears in wine.
Cinnamon Honey
3 cinnamon sticks
1 cup honey
Break Cinnamon sticks into 1 inch pieces and place in a pot with the honey.
Over medium heat, bring the honey to a low simmer and then set aside to cool.
Transfer honey to a squeeze bottle.
To Assemble
Place Chocolate cake in a 300F for 5 minutes.
Remove collar from cake and invert onto a plate (You may need the help a paring knife or offset spatula to loosen it)
Drain wine from pears (reserve the wine, use it again for more pears, or serve over ice cream), spooning the pears randomly over and next to the cake.Drizzle a few circles of the honey around the plate.
To win a glass of Icewine and chocolate almond cake dessert at the Brooklyn Warehouse send an email to thewinetourist@gmail.com with the Icewine & Dessert Draw in the subject line by Friday February 5, 2009. Open only to people who will be in Halifax during Feb 6 – 11 to take advantage of the offer.
Also check out Win a Nova Scotia Wine Cellar for other great Wine Festival events.
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