On today's #MadGeniusLive, mkgallery's Executive Wine Editor Ray Isle joins us to talk wine-based desserts, champagne cocktails, and our April wine issue. Drop all your wine questions in the comments and we'll do our best to answer!
You are tuning into Mad Genius Lab, you've better stick around because I've got mkgalleryamp; Wine's Executive Wine Editor Ray Isle here, cuz he's making champagne cocktails. That's right. [LAUGH] If I can get the thing open I am. [SOUND] There we go, all right. [MUSIC] Good morning everybody, my name is Justin Chapple. I'm food and wine culinary director and I am your host every Thursday morning right here on Mad Genius Live. Welcome to show. We are a live show all over the Internet. And so you can interact with us. You can talk to us, you can write questions. You could tag us in your beautiful photos on Instagram. And to that point, I wanna throw up an image that I wanna give a shout out to Abby Hawking who is Food and Wine's Digital Photo Editor. Because last week she made the pasta with sausage recipe at home, except she made it vegetarian. So she took out the sausage She made the pasta, she took a really beautiful picture, she posted it on Instagram and she hashtagged MadGeniusLive. So if you're watching and you wanna get a shout out on the show next week, be sure and tag us in all of your Instagram photos all across social media. I wanna introduce you to Ray Isle everybody. Ray Isle is food and wine's executive wine editor. That's right. He is the wine of food and wine. And this is the first time he's on the show. Yup. So I'm very happy to have you. But Ray is not shy to the camera because he does a lot of television I mean, you're on The Today Show all the time. Today Show, on the Monday on CNBC, various other things. Usually talking about wine, sometimes talking about cocktails. Or talking about current events in the wine industry. Current events in the wine industry. Gray is like, BFFs with Kathy Lee and Hoda. They are wonderful people. I like them, I like them a lot. [LAUGH] You hear that Kathie Lee and Hoda, watch- I hope you're watching. I'm not sure they're watching. Yeah, cuz some tells me they have a show happening right now. Right now, yeah. So, but Because he's not [UNKNOWN] today he's on Mad Genius live. Yep. [UNKNOWN] and we are doing all things wine because the Food Wine April issue which is on newstands now is all about the wine. it is wine, wine, wine, wine, wine, wine and a little bit of other stuff. Like some food. There is some food and there is some recipes, which we're gonna show you today. And I just wanna show you a really fun story that we did in the April issue of Food and Wine. And it's called What's Your Wine, America? And it features our very own Ray [UNKNOWN] looking adorable! [LAUGH] We should have got the JPEGs of this so I could show you how cool Ray is. Here he is. It is very strange to be on camera and on the magazine at the same time. It is like one of those things when you put Up against the mirror and it's like infinity. Endless reflecting images of me. Look at Ray, here he is in the wine store. Anyways it's a really great article, tell us what is the article about. So the article basically, I went and I am, it's not like embedding yourself in Iraq. But I embedded myself in some wine stores around the country to work several days selling wine to people and not let them know I was a journalist. And really just to find out what people are buying and why they're buying it. And what questions people really have about wine and what they love and don't love. And I kind of consolidated it all into a bunch of tips about how to get the best out of a wine store, how to get the wines you want and not get the wines you don't want, how to save money, How to find out information about wine and it was a lot of fun. It was a lot of fun to, I mean I got to experience it before it hit the newstands cuz we talked a lot about it in the office. But it's a really great article, check it out. It's in Food and Wine's April issue. It's really Servicey, I hate to use that word but there are some key takeaways in there. Yeah, they're actual tips, it's not just me walking around wine stores going like, hey I'm in a wine store. [LAUGH] This is so much fun. [LAUGH] So it's really cool. All right, so not only do we have raid. To talk about the article. But he's gonna make some champagne cocktails for us in just a minute. Yeah. But we're also doing everything with wine taste. So we're making two recipes from the April issue that happen to be my recipes. They're really fun dessert recipes. They incorporate wine. So the first thing we're gonna do is we're gonna make my [UNKNOWN]. Yes. Which if you're unfamiliar with that. It's basically a gummy. Right. Right? It's a big old gummy. It's a big old gummy. It's not shaped like a bear. No, it's not a gummy bear, it's a [UNKNOWN] which is a delicious, yummy candy. And the cool thing about it is I can forever reason not open this bottle of wine. And it's a **** top. [LAUGH] I can help you. This is what I do for a living. All right, so I'm gonna let you measure out a cup of wine, put it in here. And then you're gonna actually put Four packets of unflavored gelatin. Obviously, you get these pretty much anywhere nowadays, don't be afraid of it, it's a really easy thing to use, there's instructions on the book on the back of it, but of course because we have a recipe, you can just follow that. So Ray has a cup of Riesling. And this is dry Riesling, right? Yes, sorry. [UNKNOWN] a lot of people assume that all [UNKNOWN] is sweet and in fact, there are some really great dry [UNKNOWN] out there that's not sweet. It's- Yeah. For this recipe, it's terriifc but it's also just a great wine to go with. I just drink. Yeah. Yeah. I actually I prefer dry [UNKNOWN] over The sweeter Riesling. And the reason we're using a dry Riesling here is because I really want to control the level of sweetness in the candy. So by using the dryer Riesling I'm able to ensure that the recipe will be more consistently flavored no matter who cooks it. So just make sure you're gonna go for dry Riesling. So let me show you this mixture here. So the first thing I did, I have a few swats here because we wanna make sure that You can see the whole recipe. So in this whole saucepan here I've combined another cup of dry Riesling. I can stir this but only with my fingers Only with your fingers. So I'm gonna give you a little spoon and you actually don't really need to stir it too much. Just kinda spread it out so that it gets moist. There you go! And now let that sit. So we have a cup of wine, dry riesling combined with four packets of I don't need to like- No, you just leave it There you go. That's weird. [LAUGH] Hopefully, it'll dissolve. That looks appetizing. [LAUGH] Hopefully, it'll dissolve. So there's a cup of [UNKNOWN], four envelopes of unflavored gelatin. Just let that hang out for five minutes. So in here, I have another cup of dry [UNKNOWN], and then I have apricots in sugar. I'm gonna cheat, because I can't remember my quantities. So I had This lovely printed really large font that Kelsey, our test kitchen manager printed for me because she was so helpful. So it is a cup and a half, it is missing the sugar amount. [LAUGH] It is one and a half cups of sugar. So and eight ounces of dried apricots. I just want to show you the two different kinds of dried apricots you'll see here. So these are Turkish apricots, and then these are California ones. I like to use the California ones, because they have a really, really strong apricot flavor. I'm gonna let you taste that. Thanks. [LAUGH] Are these unsulfured or sulfured? I have no idea. People worry about. But I have no idea you could probably get them salted or unsalted but. So the Turkish ones, to me they're not as tart. They taste a little more just sweet like candy where as the California ones have a really strong. Tastes like California sunshine. Doesn't it? It's delicious. They're pretty good yeah. All right so I've just warmed that up in a sauce pan. And now I'm adding it to a food processor. Well, I warmed it up just until the sugar dissolves and then I let it hang out for ten minutes to soften, to kind of rehydrate the dried apricots. I'm gonna move this out of the way. And then I'm gonna puree it in a food processor until it's as smooth as you could get it. This is the action sequence [SOUND] [LAUGH] [LAUGH] This is the action today. We're pureeing and I'm just gonna let you go. [CROSSTALK] It's just pureeing like crazy. Yeah. And in the meantime, what I'm gonna do real quickly is I'm just going to coat my Aidens square baking pan with just a little canola oil, like that, and the I am going to line it with parchment paper. So what I like to do is just kinda measure that, like that, so you kinda know how big it is, or how big you need. Save this because you'll use it later. Let me just check this. Toby, I dont know if enough people can hear me over that thing but I'm assuming they can. I'm assuming they can hear. And so I'm just gonna line it with parchment. This is so you can get the candy out when its' done. And this is actually really simple actually. The person doesnt actually need to, you dont have to line it on both sides or anything. No you just kind of use it so you have a little handle to like lift it out of the candle. And really This is almost it because then what you are going to do, I moved my pan and I need it again. Anybody who didn't believe this is live, it's clearly live. It's clearly live, because we get that every week, I know we were telling you that before. I know we are live, I know I am alive, I can feel my heart beating at the moment. [LAUGH] You are live and we are live on Nat Genius Live. How about that? This is live. This is like totally live. Like mind blowingly live. And okay I am going to add this back to the saucepan, so you have a beautiful apricot puree. And I don't actually strain this because I like all the little flax and worms that you get from the apricots. And then what you do. And I'm kinda rushing this a little bit, because I wanna make sure that we get to it. But get to it all. But then you take your gelatin. So the one cup of dry [UNKNOWN]. Right. Before [UNKNOWN] gelatin. And you add it right into your Apricot puree. Now I don't think it was quite five minutes so the gelatin actually needed to dissolve a little bit more, but I'm gonna do this anyways, oops. [BLANK_AUDIO] And then you bring it to a simmer, which might take a minute. And by the time it comes to a simmer, you're just gonna You can kinda simmer it just enough to melt the gelatin and- So you don't bring it to a rolling boil or anything, you just want it to light simmer? Yeah, just a light simmer. I like making a Same mess over here, I got sugar everywhere. So- Hey, the kitchen, details. I've got sugar everywhere and I need to use this burner again. So while that comes to a simmer I'm gonna actually show you what this looks like so that we don't waste time. So there it goes. Because this is really all you do. So you soften your gelatin, you make your puree, you mix them together. You cook this until The gelatin is fully dissolved, which, as you can see, it is not. It is not. I feel- But it'll get there. I failed on the gelatin step here. I had one thing to do. No. No, no, no. You actually need the, once it kind of softens in the liquid. Which in this case was the wine. Then you still need to heat it in order to activate it. Right. Which is what we're doing here. And it's fine. You can already see it's starting to fall apart. So once that comes to a simmer and you get the gelatin to fully dissolve, you literally just pour it into your prepared pan. So in this case it's an eight inched square pan. And then you let it cool completely and then you pop it in a refrigerator. Actually Ray, will you grab the swap pots of food right out the fridge there? Yes. [BLANK_AUDIO] Which is, as I mentioned, [FOREIGN] is basically, it's a French candy. It's a gummy, a gelatin. There you go. And so I'm gonna continue to dissolve this. But you wanna kinda lift that out. Here, there you go. It's a giant It's a giant jelly. It's a giant jelly! [LAUGH] We have created a giant jelly. It's a [UNKNOWN]. It's a [UNKNOWN], all right, [CROSSTALK]. Can I eat some? Yeah, let's cut it. So because this needs to simmer for a minute, basically you transfer to your pan, cool it down, put it in the refrigerator till it's nice and fully set, and then you get this incredible. I did take out a big knife. Now, that works better. [LAUGH] Here, take this. Put some sugar in there. Because the thing about gummies, specifically [INAUDIBLE] because they're really sticky, is you kinda need to coat them into something to prevent them from sticking together. So you just take a nice sharp knife. We cut it up like this. And of course you're watching this live. So if you have any questions about gummies. If you have any questions about p��te de fruit. If you ever made it before. If you ever had any issues, hit us up. But also, I know this recipe is in the April issue of mkgalleryamp; Wine. But it's also in the links if you're in the comments or if you're on Facebook. So I'm having a couple- Toss it with the sugar. Yes, so then, you need more sugar. There you go. There we go. [LAUGH] Lots of sugar. That's what we like, lots and lots of sugar. Basically, the sugar just prevents it from sticking, that's it. But it also gives it a little sweetness. Actually, when we tested this recipe when we developed it, it wasn't quite sweet enough. But then, David and Kelsey, who work in the test kitchen here with me were like, yeah, but you're gonna toss it in sugar. So don't worry about it, because you're gonna get and you do not want it to be too, too sweet anyways. And then we end up with sliced, nice little [FOREIGN]. In an attempt to go a little bit quicker, I am just going to show you, even though I did not get this fully dissolved yet. So you basically transfer it right in here, just like that. You let it cool completely because you do not want to put it in the refridgerator while it is hot. And then once it is cooled completely, you just put it right into the refridgerator, cover it with plastic And let it go until it's fully set. And then you end up getting, I'm going to bring you a beautiful plate here. My god, look at that, Ray. I decided it was time for a [UNKNOWN] ziggurat. [LAUGH] I didn't even notice, look at this. How cute is that, can we get a close-up of that? Ray built a [UNKNOWN] pyramid, if you will. It's what one does. [LAUGH] When in doubt, build a [UNKNOWN] pyramid. There you go, it's like a whole new thing. You can do this all over your table. If you were slightly mental. Let me see if I could go one more higher. I think you can go as high as you want there. All right. I would've done a little bit better of a job cutting these into perfect squares, but- Thank you. No, I actually love how irregular they are. All right, so this is the Riesling pate de fruit that you can find in the April issue. Or you can get it in the comments below, and I think we should try it. I think we should try it too. [BLANK_AUDIO] That's good. That's delicious. Tastes like apricots. It tastes like apricot. It's not insanely sweet. No. Which is kinda cool. Could you do that with a little liquor or something in there? Totally, Because the Riesling, you get the Riesling, it's definitely there. Right. Especially if you eat three or four of them, which I've done, but I didn't want to add another liquer to it, specifically for this one because I wanted to still have that Riesling flavor. Right, right. But it's a really fun way of cooking with wine in my opinion And I'm very happy with the recipe so I hope you cook it at home. So before we get on to my other recipe which it happens to be a delicious chocolate cake. We're going to go in to cocktails because Ray has, what do you have for us? I have two cocktails, both of which are Can somebody throw me a towel? Towel, we need towels. I just need a towel. A clean one. Thank you. I'd like a towel too. We're doing some champagne cocktails. First thing I should to tell you is that you don't actually have to use actual champagne from champagne in France, you can use California sparkling Wine. You know champagne is expensive. Champagne will run you thirty five bucks a bottle. [LAUGH] So okay there you go. [LAUGH] Ray is a little bit better than me at sports.>>Yeah but I'm not so good at cutting pateo of whatever. Pataphue/g.>>Pataphue/g. So you don't have to use champagne, champagne. You can use California sparkling wine. You can use Prosecco, though it tends to be a little bit sweeter. In this case, we're using a J Cuvee 20, which is, conveniently, about a 20 buck bottle of wine. When you're making cocktails, you don't really wanna use a hundred buck bottle of sparkling wine, cuz you're just gonna dilute it anyway. so you're saying don't use, like, the Don Perignon for this recipe. Don't use the Don Perignon in your champagne cocktails, unless you just wanna point out, like, how you just don't care. Yes. You know. [LAUGH] Or if you're like, I just don't care because I just Have enough money to, Yeah. [CROSSTALK] No need to buy orange juice. So, let's get started here. So we're going to make a what? A couple of cocktails. One's called a Rouge 75, these are both by the way, these are both off of our sort of cocktail archive on the website. We have hundreds of cocktails on the website if people are interested. One's called Rouge 75, one's called Cork County Bubbles, they're both online. But the Rouge 75 is the first one and what we're gonna do, Is first we're gonna muddle up a little bit of orange twists. That was too many. That was too many. [LAUGH] I only want four. Once again, we're cheating. We have the recipe in big letters here so that we remember the quantities. Four raspberries, little bit of muddling. We're gonna do a simple syrup in with the muddling. Two ounces of simple. So you've got in this-so far you've got some orange twist and you've got four orange twist, you've got about four raspberries, your adding two ounces of simple syrup which I if you're not aware of what that is, it's just sugar water. Yeah. So equal part sugar water bring them to a boil [UNKNOWN] let it cool. And we've got a muddler, right here. [UNKNOWN] made for muddling. But you can use, I'd use the back end of a big cooking spoon, that works well. [CROSSTALK] those are little thin but If you have one with a thicker handle which I like better [CROSSTALK] Or even a whisk, the bottom of a whisk [INAUDIBLE] Anything that'll crush the fruit and get the oils out of the fruit peel cuz you want that sort of slight bitterness and sweetness that you're gonna get together here. I'll help you with the Gin. So in a cocktail shaker right? Yup. Simple syrup. Some ice. You add the ice, I'll add the Gin. So we are adding just three ounces of just dry gin. Normally I wouldn't do this with my hands, but I'm going to do it with my hands. It's just you and me, so I give you permission. It's okay, I was on the subway I didn't wash my hand, you'll be fine. [LAUGH] He did washed his hands. I did washed my hands, it was a joke. [LAUGH] He did. Shoot. Well this is like [UNKNOWN] I wish I had a straw Okay, so yeah, two ounce, add the ice and the gin. You shake it. [BLANK_AUDIO] This is the fun part. There are a lot of videos on [UNKNOWN] shaking [UNKNOWN], so it's like a regular day for me. And then you strain into what were chilled martini glasses. At least they were chilled when started this thing. They were. They won't be chilled anymore if you spend your time making pat de fruit. I took too long making the [UNKNOWN] exactly. So, beautiful color. Really beautiful. I got that about even. You only left one garnish, right? I forgot the garnish. I'll cut it in half, that's [INAUDIBLE]. We'll each have a garnish. Yeah. And then basically you top with a little bit of the champagne, you obviously you don't. Put the champagne in the shaker because, one, you might explode it. Two [LAUGH] even if you don't blow the top off the shaker, you lose all the bubbles, which is part of the point. And then you get, here's yours. Beautifully garnished. Beautifully garnished with just a simple orange twist. Beautifully garnished if you don't drop it into the drink. That's all right. I broke mine, there you go. [LAUGH] Anyway, cheers. Cheers. Okay, [UNKNOWN] [CROSSTALK] Hm, 11 o'clock cocktails, ladies. And that's a great I mean would say- That is really good. It's a great holiday drink, it isn't holidays but it's got a kick because of the gin. Yeah. But the wine actually doesn't have as nearly as much alcohol [CROSSTALK] I'm gonna try to rinse this. [UNKNOWN] It's sweet but it's not over the top sweet, and the bitterness from the orange peel kind of holds back on the sweetness. And it's just a gorgeous drink too. But it's also, I'm speaking all the way from over here across the kitchen. I think it has that beautiful pastel color. Maybe you wanna serve this on Easter. Yeah. It's coming up. You could serve it on Easter, that's right. Or you can put a pate de fruit garnish- You can garnish it with a pate de fruit. [LAUGH] There you go, that's what we were talking about here. Okay, you see, this is what I wanted. I wanted to get a Kathy Lee and Hoda moment going when I had Ray on. And this is apparently is what you get. This is kind of what we do. You get [UNKNOWN]. My god, that's amazing. [UNKNOWN] You're a poet, you didn't know it, as they say. [LAUGH] You're a poet, you didn't know it. Okay. Okay, [INAUDIBLE] We're making Cork County bubbles. More ice. More ice, he doesn't care anymore. Well no th- [LAUGH] This was, you know, it was easier to pour it in. [LAUGH] [CROSSTALK] Hey-hey was the drink good? The drink was good. The drink was delicious. Yeah. So, this-this another, you know, another kind of lovely champane cocktail. Again Champagne cocktail is it's general term. And if fact, the basic champagne cocktail is very simple. The classic champagne cocktail is champagne, a little bit of Angostura bitters, and a little bit of sugar. And that's it. And that's litterally what it's called, champagne cocktail. All the champagne cocktail, it seems to have gotten start in the mid 1800's. Ostensibly, when the British were mourning the passing of Prince Albert. I did not know that. Do you have Prince Albert in a can? I don't. You better let him out. [LAUGH] [LAUGH] This classis stupid thing you call people on the phone and say, do you have Prince Albert in a can? Which was a kind of canned tobacco. You know, call a store, do you have Prince Albert in a can? And they're like, yes, we have Prince Albert in a can. Well, let him out. Wait, okay, so we need to do a poll. If you're watching- I grew up in Texas. Please hit us up in the comments. Have you ever heard this joke before? It's a classic. It's a classic. All right, we have one person in the room. Is there anybody watching who has heard this before? I'm not sure they make Prince Albert tobacco anymore. Anyway, [BLANK_AUDIO] The same thing when Humphrey Bogart in Casablanca says, here's looking at you kid with the cocktail. That's a champagne cocktail. There you go. So this, anyway, we're not making the classic champagne cocktail, we're making the Rouge 75. [CROSSTALK] Rouge 75 and Cork County Bubbles called Cork County Bubbles cuz it involves Irish whiskey. Two ounces of Irish. In this case we're using Jameson. We're using Jameson. Funny story about, not to cut you off, a funny story about Irish. I just did my 23andMe yesterday, and apparently I'm 95% British and Irish, go figure. I think I probably could have guessed that, but. [LAUGH] We're on the same page. Whoa, sorry. That's all right, what do you, there you go. [LAUGH] Half an ounce of chartruce. Definately don't put a full ounce of chartruce into cocktails. Let me get this out of the way for, there you go. I'm supposed to have an ounce of fresh lemon juice. There's a lemon there grab it, and I have a cutter, I mean a squeezer here. This is the biggest lemon I've ever seen, go ahead. This [LAUGH], this is not a lemon. This is like a [CROSSTALK] My God, it doesn't even fit in my, Here. Wait, I have a bigger one. I have a big one. Stay there, stay there. Don't worry about it, just squeeze it. Okay. One lemon. An ounce of fresh lemon juice you'll probably get out of about half a lemon. You don't have to worry about the seeds, cuz you're gonna use a strainer anyway. Look at this, we're getting all sorts of cocktail tips for Monday. Two teaspoons of honey mixed with one teaspoon of water, we preset that. And you do that because if you put the honey on anything cold it's gonna seize up. Yup. So by diluting it in warm water it prevents that from happening. And then you basically- Shake it again. Again, more shaking. [SOUND] You thought you were making a mess. I know, look at this. It's ridiculous. Look at this mess over here. So- I was doing one of those things like, should we have Ray back on the show? You should absolutely have me back on the show. He's messy. Cuz I bring the alcohol. This is true. Ray gets invited to all the parties. [UNKNOWN] [LAUGH] Look at this delicious [UNKNOWN] holding it because if I wasn't holding it, it would have tipped over. [UNKNOWN] little faith. [LAUGH] Okay, and then we're gonna top with a little bit of champagne again. [UNKNOWN] Or in this case, California sparkling wine. California sparkling wine. Jay, can you explain to everybody the difference between sparkling wine and champagne because I think I know the difference. It's a very simple answer, but for anyone watching here. Basically, actual champagne comes from the Champagne region in France, northern France. If it's from anywhere else it's sparkling wine, I mean champagne is a form of sparkling wine but champagne comes from Champagne of France. Something like this Jade wine from California is made in the same way as champagne, same grape varieties, it just comes from California instead. There you go, simple. And in this case it happens to be quite less expensive. So, cheers. Cheers. Another drink, this is the Cork County Bubbles, Mm, much less sweet. Much less sweet, drier drink. Ooh, I love this. Yeah, it's nice. You get a little bit of the vanilla caramelization from the Irish whiskey from the barrels. You get the tartness and the brightness of the champagne and the lemon. The honey, you're not using very much honey. You've basically got a teaspoon of honey in each drink and that's really the only sweetness you're looking at. Yes. So it's not a sweet drink. It's a beautiful drink though, it's really good. It's so good. It's actually really beautiful. I mean the color, it's hard to tell on camera but it's really, the yellow hugh is really beautiful. And it's especially nice when you garnish it with a pot-au-feu as well. [LAUGH] It's just That's really what you ought to do with any drink you have these days. So now I'm gonna have to save all the extra pate de fruit I have. So nobody's eating it because it's gonna be garnishes for life. Yeah, [CROSSTALK]. And that's really so that you can get your whiskey. It's a bit clumsy, but [CROSSTALK]. Your sparkling wine and your Rieseling all in one cocktail. Yep. [LAUGH] Could you also toss that with powdered surgar? You know, I wouldn't toss it with powdered sugar, because powdered sugar has corn starch in it which could act as a, it could prevent the sticking. But it's just gonna get absorbed into it, because this is moist. So you'll end up with just a ball, [CROSSTALK] just a pasty thing, yeah. So there you have it, if you're just tuning into Mad Genius Live, Follow us all over the Internet using #MADGENIUSLIVE. I have executive wine editor from Food and Wine, Ray Isle here. To not only cook two really fun desserts that incorporate wine, but to show us these two really awesome champagne cocktails. Sparkling wine cocktails. Just to tell you what we've done, if you're just tuning in. We made a Roo 75, which is raspberries, orange and champagne, a little bit of simple syrup. And then we just made the Clark County bubbles, which is whisky, Irish whiskey in particular, some lemon juice, young sparkling wine, a little bit of honey. Really simple recipes. Just, by the way, you left out the fact this has two ounces of gin in it too. Right. It's a litle bit more lethal than it sounds initially, but it's a delicious drink. And as I said, these cocktails are on the Food and Wine site, the recipes for them. And there's a lot of other cocktails on the site as well. We have hundreds of recipes, not just for recipes for food, but we have recipes for cocktails. Right. I think we actually probably have like thousands of cocktails reciies. I'm willing to bet because for many many years Food and Wine put out a book called Cocktails. It was a cocktail book. Yup. In addition to the wine guide that you've worked on and so, we have all of those recipies from the cocktail books are on foodandwine.com. So, get both of these recipes on foodandwine.com or if you are watching us on Facebook you get them in the comments Let's make chocolate cake. Absolutely. We are gonna make- I have an egg. You have an egg, as I so secretly passed alomg an egg to Ray. Also in the April issue I have, my God My god, I just dipped- [LAUGH] I just accidentally dipped our April issue in my [UNKNOWN] liquid. In which, Dustin, attempts to create [UNKNOWN] out of the magazine. So if you're making [UNKNOWN] just don't dip your magazine in it. No, no, don't do that That was a problem. Okay. So I was going to show you something but I think we just had the picture. You might want to throw it back up again. We're making my red wine chocolate cake from the new April issue.>> Which is insanely delicious.>> It's so delicious. It's one of my favorite new recipes. In my opinion, it's one of the best recipes I've developed. It starts out with a really Decadent cake. So we're gonna make that first. So you're, we have some sugar here. [CROSSTALK] It has one egg in it. It has one egg in it. [LAUGH] So go ahead and add the egg to the sugar and beat that really well. I have some other stuff over here that I'm gonna grab, including some butter. So while Ray beats the Wet ingredients, I'm gonna go ahead and start mi our dry. So I have flour here. And for the exact quantities, just click the link if you're watching on Facebook to get the full recipe. Or get the April issue of Food and Wine, all the quantities are in there. But I'm just gonna show you how easy this cake is. So we've got some all purpose flour, some unsweetened cocoa powder. I just wanna show you, I actually like to use this [UNKNOWN]. Cocoa powder, this is Cocoa Rouge which is just like a really delicious, really intense beautiful cocoa powder. It's unsweetened but if all you have are the everyday stuff that you get at the big box grocery store that's fine too. But you want unsweetened cocoa powder. Yes. We need one more. And this is just whisk until pale, I believe? << Yes, beat it really well, you want to whisk until pale. So, like I said, I have my cocoa powder, my flour, some baking soda action in there, and them I'm going to [CROSSTALK] Yes. So this is one of those directions in recipes that always baffles people who dont cook. Whisk until pale, but what is pale? How do you know when it's pale? Pale is, that's pale. That's pale? There you go, show it to the camera. This is pale. That is pale. [LAUGH] Whisk until pale. It basically means I mean in this case it's harder to tell the difference between when you start and when it's pale because there's only one egg. But often times when you start with five eggs or something like that the yoke give it this really intense color. As you wisk it lightens? Yeah as you wisk it you're incorporating air, and the air actually. It's probably very scientific. I'm not a scientist. But Incorporates air which kind of basically makes it look lighter. Lightens the hue. Yeah, yes. Do you want me to add anything else to this? Yeah, so you're gonna also add some melted butter, [UNKNOWN] call drizzle. [BLANK_AUDIO] Some melted butter here, and the reason I'm using melted butter Is just so that it incorporates better. Because otherwise, you need to use an electric mixer, whether it's a hand mixer or a stand mixer, in order to beat the butter with the sugar. And I wanted this to be, for lack of a better way of describing it, I wanted to be one of those like, you know stirring dump cakes? Right. So it's really easy. But if the melted butter is You don't want it too hot. Or will it cook the egg? No you don't want it hot. Acutally I like to incorporate it when it's warm. Just because then it prevents anything from seizing up at the end of the day when you add other ingredients. So, for example if you add your vanilla extract which I am doing now. Let's say you've pulled it out of A really cold pantry, I mean we're only adding, excuse me, we're only adding a teaspoon so it doesn't really matter. But if you add something that might be a little too cool, it might actually cause the butter to create little flecks and seize up. So we add some of that. We're after smoothness. [UNKNOWN] I'm gonna add the Red wine, so we have. Actually where's the bottle of that cuz I want you to talk about it. Yeah. So this is a Cabernet wine, I mean it's a Cabernet cake so we're adding literally Cabernet. Cabernet. But it's a whole cup. I'm gonna add this, why don't you talk about it? So this is Cabernet from Australia, from Barossa Valley Estate, classic Australian producer I like actually I like California or Australia wines- [INAUDIBLE] like that. In this context because you want a lot of flavor in the wine cuz it's gotta stand up to the chocolate in the cake. This is a big, fruity, intense wine, it's actually a really nice bottle of wine. The other thing is for cooking I always say don't cook with something you wouldn't actually drink Don't buy super, super cheap cooking wine because it's gonna give taste to the food so you actually wanna be able to have something in there that's palatable. This is not terribly expensive, it's under $20. And so using a cup of it is a little bit of money but then you get to drink the rest of the bottle. There you go. Which is delicious. Which is not a bad thing. Yeah. I forgot salt actually, so then you have about I think it's either a half or a whole teaspoon of salt. I'm just gonna add it now, I forgot it. Don't worry about it, it's okay. And you just wanna mix this really well. So I added the wine, it was a whole cup of Cabernet, to the wet ingredients. And it looks really, I mean it just looks chocolatey. It kinda takes on the color of milk chocolate. Yep. The wet ingredients prior to mi with the dry, we're just kind of ugly, they looked like, it was kind of gray. Yeah. Because of the wine, but it doesn't matter. And this is probably why a red wine cake will be chocolate, as opposed to something else, but In, well, it's a funny thing, red wine actually with chocolate itself is not a great pairing. Sweetness, take a Cabernet, pair it with chocolate, the sweetness in the chocolate's gonna intensify the tannins and make the wine more bitter than it would be normally. You put it in a cake, you sort of don't have to worry about all that, you just get the flavor of the fruit in the wine and, And it's a.>> So that's why it might.>> It won't pick up, you won't pick up the tanense in here. I'm going to show you one of my favorite mad genius tips of all time is how to line a round cake pan perfectly using parchment paper. It's actually very simple.>>I'm very excited about this because I struggle with this. It's a pain in the ass.>> I am getting [UNKNOWN] on everything. Don't need to over, [UNKNOWN] the wrong language, Good Wine Live, we're very genteel here. We are, except some of our guests like to use the f word sometimes, but. Not me, I'm [INAUDIBLE] I don't do that. So I take in the square parchment, I folded it in half, I'm folding it in half again. And then I'm gonna fold it Towards the closed seam. Almost like you would if you were making a paper airplane. And then you fold it again. And basically what you end up with is this triangle of parchment paper, just like that. Then what you're gonna do is flip over your cake pan. Put the tip of it right in the center. And then you're gonna take a pair of scissors, which I think I have here. Yes. And you're just going to cut it right at the edge. Okay that's pretty cool. Just like that. As a long time struggler with how to make round parchment, I mean literally I was dealing with this the other day and trying to cut it into the pan which is giant pain in the neck. Yeah, or you get out a pencil and you trace it. No, this is a really, really genius idea here. And I actually learned this in culinary school. So, although I'm taking credit for teaching the world how to do this, [UNKNOWN] I actually learned it in culinary school. So, now we just pour it right into our frying pan here. I'm using a little trusty rubber spatula. And this cake, it's actually kind of a wet batter, but it's totally fine because I want it to be a really moist cake I think this would make a really great birthday cake for a party of adults. Maybe not, you don't want to maybe have this for kids. But spread it around, spread it around, you get the gist. Pop this in the oven. Bake it till it's, the toothpick comes out, and that's it. And we have one here. Because this is live and we don't have time to bake a cake.>> No we don't. [LAUGH] Unless you want to watch us for you know forty five minutes while we stand here and just kind of make stuff up.>> Exactly, which ah.>>Ah.>>Youn know some people might want to do that Ray. It's possible. How long does it cook for?>> I think it cooks for forty minutes or something like that. Yeah, about forty minutes. So So I have my cake here. I've let it cool completely in the pan. I ran a thin knife around it to help take it out, and then I'm gonna invert it onto a cake plate. Hopefully it comes out. It came out. I felt it. There you go. I'll let you peel off the parchment. It's nice to have a purpose in life. Ray!>> No it's good.>> You're the executive wine editor of food and wine. You have a purpose.>> And I am the official cake parchment peeler.>> And then this is what makes thie cake even more special. So we're doing a red wine ganache. Cool. Chocolate ganache. So I have some chocolate here that I've combined with corn syrup and butter, and I melt it over a double boiler. The recipe, if you check it out, actually calls to do it in the microwave, cuz it's just as easy. I did it here, because we don't have a microwave. I melted it here, and then I'm gonna go ahead and add Some. I'm actually going to mix these two things together because it's a little easier if you warm the wine just a little bit in microwave before adding to this so you don't cease your chocolate. But, what I'm going to do is mix it with some powdered sugar just to kind of Dissolve it and make like a little cornstarch slurry here. I mean not cornstarch slurry, powdered sugar slurry or whatever you want to call it. And then we're going to mix that right into the melted chocolate, which Should stay melted. Yeah, it should stay melted. But if your chocolate, so you want your chocolate to be cooled slightly, but you don't want it to be too hot. This is actually a little too hot. And the way I know that is because you can see how thin it is. Yeah. So normally if this was a little cooler of a teperature then it would be- Sop cooled slightly. You put your finger in it and it feels Warm but not hot. Exactly, yeah, exactly, like room temp, right? Just barely over room temp. And the reason for that is because you want to be able to spead it on the cake. So what I'm actually gonna is, I wonder if I have another bowl here. I wanna try to cool it down a little bit before I put it on the cake because I want to see how beautiful it is. Let me do this. So this is the trick I have for Cooling down the ganache. So, if you're doing it in a bowl and you don't have another bowl, which I do not have. You could sit this bowl in a bowl of ice water, as long you didn't let the water spill over into it. Yes, totally. Because water and chocolate are not friends. Yeah. So basically what I'm doing by doing this is I am spreading out the chocolate so that the bowl kind of absorbs the heat. Yeah. You can see it's getting thicker. Yeah, you can actually see it. This is actually kind of not using a bowl like this, but that's how you temper chocolate, is you pour it on to a marble service or something And you use the surface that you're working on as a way of controlling the temperature of the chocolate and that's basically what I'm doing here. So if you're trying to thicken your gnash and you don't have another bowl or you don't wanna use another bowl, just do this. So you can see it's getting thicker the more I do it It's heading towards spreadability. It's heading towards spreadability. I think it's ready. I think so. It's looking, looks delicious. Yeah. I mean it's a little thin still, because you want to be able to spread it. But I'm gonna go with anyways because- Because- I I want to. Well, because we have to actually get this done. We do. And normally we, I don't even know what time it is. Normally we have a little clock. Is there anyone watching who wants to ask a question? Come on, hit us up. Q&A, Q&A, Q&A. Questions. All right, all right, so. Somehow I think we scared them all. I know, people don't wanna talk about chocolate cake, apparently. All right, so I'm going to pour it right on the cake. [BLANK_AUDIO] It's really shiny. That is very appealing. It's really beautiful. I'm getting a phone call right now. I feel it on my Apple watch. [LAUGH] Somebody's calling me. They're like, where's the cake? We're waiting. We're waiting on the cake. All right. So, spread it on top. And then, I like to just let it drip down the sides just a little bit. Normally I would actually flip the cake back over, because I actually like the rounded bottom. Then you just let it drip down the sides. See, if this was a little bit thicker, it would actually drip a little slower down the sides, which is what I prefer. But This is really good, just like that, let it drip down the sides, it's chocolatey and- Excellent. then of course cause I can't leave well enough alone, Salt. flaky sea salt. Flakey sea salt on chocolate or caramel. Or caramel and is put on top. And that is it. That is my red wine chocolate cake. You can get it at foodandwine.com, you could get it in the April issue of Food and Wine. We are also linking to it in the comments if you're watching us on Facebook. Yep. All right, everybody. [LAUGH] I think we're done. I think we're done. I think that was it. And we've got chocolate cake, you've got [UNKNOWN] We got lots of pate de fruit. We got cocktails, we got cocktails. We got it all. We got it all. And Ray, thank you so much for coming on. Thanks for having me. Everyone, Ray is Food and Wine's executive wine editor. He knows everything about wine. So read his column in every issue of Food and Wine magazine. Or catch him on- Check out the April issues, it's our wine issue. All right, bye everybody! Bye. We're gonna garnish more cocktails later. We're gonna garnish, we're gonna put more pate de fruit on things. Let's put it everywhere. [MUSIC] [MUSIC] [MUSIC] [BLANK_AUDIO]