Vin Santo Vinaigrette Recipes

ASPARAGUS WITH VIN SANTO VINAIGRETTE

Steps:

• In a small saucepan over medium heat, reduce the vin santo to 1/3 cup, about 10 minutes.
• In a small bowl, combine the reduced vin santo, lemon juice, mustard, salt, and pepper. Whisk to combine, making sure the mustard is fully dissolved. While whisking slowly drizzle in the olive oil.
• Bring a large pot of salted water to a boil over high heat. Add the asparagus. Cook until just tender, about 3 minutes. Transfer the asparagus to a bowl filled with ice water and let cool, about 3 minutes. Remove from water and pat dry with paper towels.
• Place the lettuce leaves on a serving platter and top with the asparagus, then the slices of hard boiled egg and chopped almonds. Drizzle the entire platter with the vinaigrette. Serve immediately.

STRACCIATELLA WITH STRAWBERRIES AND VIN SANTO

Steps:

• Combine the sugar with 1 cup of the strawberries in a medium bowl. Using a fork, mash the berries to release the juices. Add the vin santo, lemon zest, vanilla and remaining 1 cup of strawberries. Stir together with a spoon. Divide the gelato among 4 glasses or bowls. Top with some of the strawberry mixture and a pinch of the flaky salt. Serve with a biscotti for dipping if desired.

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE

Steps:

• For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
• For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
• Toss the vegetables with the vinaigrette and serve.

ROASTED STRAWBERRIES WITH VIN SANTO

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Add the strawberries, oil, 2 tablespoons of the sugar and a pinch of salt to the prepared baking sheet. Toss well to coat evenly and spread out on the baking sheet. Roast until the strawberries are soft and have released some of their juices, about 30 minutes. Pour the strawberries and the juices into a bowl and toss with the wine. Allow to cool to room temperature.
• Meanwhile, in a medium bowl, whisk the heavy cream with the mascarpone and the remaining 3 tablespoons sugar until soft peaks form, about 3 minutes.
• To serve, divide the strawberries among small serving cups or coupes. Dollop with the cream and sprinkle with some of the cookie crumble.

VIN SANTO ZABAGLIONE WITH ORANGE AND GRAPEFRUIT

Steps:

• Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes. Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use. Toss fruit with 1 tablespoon sugar.
• Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening). Remove from heat.
• Divide fruit among 4 stemmed glasses and top with zabaglione. Serve immediately.