Laraine Winery Recipes 

Decadent Chocolate Cabernet Cake

Serves 10-12
Cake
1 box of devil’s food cake mix
1 small box (6 ounces) black cherry gelatin or (3 ounces) black cherry sugar free gelatin
4 eggs (room temperature)
1 cup Laraine Cabernet Sauvignon
½ cup vegetable oil

Wine Glaze
2 Tbsp. butter (room temperature)
½ cup Laraine Cabernet Sauvignon
1 cup powdered sugar
½ tsp. vanilla extract

Preheat oven to 325 degrees. Grease bundt or fleur de lys Bundt pan with nonstick cooking spray. Be sure to spray the grooves to prevent cake from sticking.

In a large mixer bowl beat the cake mix, gelatin, eggs, wine and oil on low speed for 30 seconds. Increase the speed to medium and continue to beat for 1 minute. Occasionally scrape the bowl to ensure all ingredients are well mixed.

Slowly pour cake batter into the prepared pan. Gently tap the cake-filled pan to release air bubbles. Bake on the middle rack of oven for 40 minutes. Remove from oven and set aside to cool for 10 minutes. Carefully remove cake from pan and invert onto a wire cooling rack. While the cake cools, prepare the wine glaze.

Combine the butter, wine and powdered sugar in a medium sized pan. Bring to a boil. Remove from heat and stir in vanilla extract. Set aside to drizzle individual slices of cake.

Pair with Laraine Cabernet Sauvignon

 

Lamb with Herbs 

One 4-pound leg of lamb, boned and rolled
1 cup Laraine Syrah
¼ cup olive oil
4 to 5 cloves garlic, minced
2 Tbsp. fresh thyme, chopped
1-1/2 Tbsp. fresh rosemary, chopped
1-1/2 Tbsp. fresh sage, chopped
2 bay leaves
1 tsp. salt
1 tsp. pepper, freshly ground

Make marinade by combining the wine, oil and spices. Pour over leg of lamb and marinate in refrigerator at least 12 hours.

Remove meat from marinade and place on a rack in a shallow roasting pan. Strain herbs from marinade and reserve liquid. In a blender, puree herbs with 2 to 3 Tbsp. of the reserved liquid. Spread pureed mixture all over the leg of lamb. Roast meat in a preheated 325-dgreee oven. Uncover when lamb reaches 140 degrees for rare (25 to 30 minutes per pound). Let roast rest for 15 to 20 minutes before carving.

Pair with Laraine Syrah