Wine Wisdom

from Fargo Inspired Home Magazine July/August 2021

by Inspired Home Magazine Fargo

Musings

Chelsey Malstrom, Seven Sisters Spirits, Detroit Lakes, Minnesota

El Coto Blanco Rioja

This refreshing Spanish white wine is made with Viura grapes, native to the area. Light and oral on the nose, this delightful summer wine has lingering tangerine and zesty lime notes. I would 100% recommend this wine for summer sipping or for use in your favorite white sangria recipe!

Martha Stoumen Mendocino Benchlands Blend

This red is light, bright and organic! The lovely blend is 60% Nero d 'avola and 40% Zinfandel. Martha Stoumen is an incredibly talented California winemaker with a gorgeous lot of limited produced wines. Bright cherries and plums mingle together for a fun herbal component you will enjoy. This wine is extremely food-friendly and pairs well with anything off the grill! Cheer ! Chelsey Malstrom

Summer SangriaINGREDIENTS: 3 medium oranges, cut into wedges (or 1 cup orange juice) 1 lemon, cut into wedges 1 lime, cut into wedges 1 (750 milliliter) bottle good-quality white wine, chilled 2 ounces brandy, optional 2⁄3 cup white sugar 2 cups club soda (prosecco or ginger ale)

Servings: 8 servings Yield: 1 pitcher METHOD: White wine sangria is light, refreshing and an ideal drink for a hot summer day. It’s easy to make and requires only a few, easy ingredients. Sangria has many amazing variations but, basically, you’ll need a good-quality white wine, fruit, a bubbly component such as lemon soda, club soda or prosecco, and an optional liqueur, like brandy. Strongly associated with Spain, sangria dates back to Roman times when drinking wine with herbs and fruits was considered safer than consuming water. Today, this simple, no-hassle drink is most welcome with savory and spicy appetizers such as shrimp, small tapas or charcuterie boards. Enjoy!

INGREDIENTS Macarons

Celebrate summer with delicious color

BY LAUREN FERRAGUT CARLSON | PHOTOGRAPHY BY LAUREN FERRAGUT CARLSON

To me, macarons were one of the things best left to the pros, like pho or sushi — until I made them.

For years I have avoided making macarons, the Holy Grail of French confections. They have a reputation for being finicky and temperamental. Many recipes include words like “if,” “but,” “only,” and “never.” They are words both intimidating and uncommon in recipes. To me, macarons were one of the things best left to the pros, like pho and sushi—until I made them.

French macarons, pronounced “mah-kerohns,” are delicate, airy cookies made of egg whites, ground almonds and powdered sugar. A recipe with only three ingredients leaves lots of room for error. To me, it is sort of like making the perfect fried egg. It is only an egg and a hot pan, but a lot can go wrong quickly. My approach to making macarons was simple. My modus operandi was don’t think, just do.

I watched one video online, read three recipes and just went for it. I think that is the key. Do not let the macarons intimidate you. You can do it! I made several batches with slightly different techniques, and this is what I learned.

If you can whip two egg whites into stiff peaks, you can make macrons.

Grind your own blanched almonds with a food processor, or buy almond flour. I used Bob’s Red Mill from the store. It is very fine and yields a smoother texture, and from my experience—truthfully—they turn out better this way.

Add the almond flour all at once! I found no difference from adding the almond flour in thirds or all at once.

Of the recipes I read, there are a specific number of folds to make while adding the almond flour to egg whites, anywhere from 37 to 90. This meant nothing to me. I folded the almond flour into the egg whites until it was very well combined and yielded a texture that slowly settled back into itself after folding—kind of gooey. After the first few folds, I was terrified. The mixture looked as if it would never combine, but keep the faith—it will! Just keep folding.

After you’ve reached the correct consistency, it is time to pipe them out. I used a 1.5-inch cookie cutter to trace circles on parchment paper. Remember to flip it over before piping. The most important factor in my macrons baking experience was the piping technique and amount of batter used. Use a round tip, and pipe from the center of the circle out— not in a circular pattern—using only about 1 tablespoon.

Be sure to tap the sheet pan on the counter to release any extra air bubbles, which seems counter intuitive because you’ve worked so hard to create those air bubbles, but just trust me on this. Do this a few times, like you would when making a cake.

Another good trick is to let the piped macarons sit for half an hour or better yet, a full hour. This helps them dry out and form

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My approach to making macarons was simple. My modus operandi was don’t think, just do.

Whip egg whites until smooth and glossy, achieving a fairly stiff peak as pictured here. A stand mixer makes easy work of this. You can also use a hand mixer or whisk by hand.

Traditional recipes require you to fold in the flour mixture a specific number of times. Just make as many folds as you need to until the mixture is a grainy, gooey mixture. It will begin to settle back into itself.

As you pipe the macaron mixture it should spread slightly. You may see the point at which you released the piping bag or some imperfection on your macaron. Don't worry! It should bake out smooth and the beautiful "foot", the frilly edge along the base, will appear.

If you are using food coloring, be sure to use gel which is thicker. Add the gel during the soft peak stage. This will ensure the color is thoroughly blended by the time you reach stiff peaks.

Easy Rose Buttercream Enjoy the delicate floral notes. METHOD: 1⁄2 cup unsalted butter, room temperature 13⁄4 cups powdered sugar 1⁄4 tsp salt 1 Tbsp heavy cream (or whipping cream) 1⁄2 tsp vanilla extract 1 tsp or less of rose water INGREDIENTS: Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar in two installments. Alternate with the heavy cream. Once fully mixed, add in the vanilla extract, rose water, and salt. Beat on low until the ingredients are fully incorporated, and the desired consistency is reached. a skin. If you get this far, you’ve done it! All there is to do now is bake.

After cooling, fill your macarons with buttercream of whatever flavor you like. I chose a rosewater buttercream. Jam is also a classic filling for the macaron.

Macarons

INGREDIENTS: 1 cup powdered sugar ¾ cup almond flour 2 egg whites, room temperature ¼ cup granulated sugar Food coloring (optional, but use gel if you do!)

METHOD: Beat egg whites to stiff peaks. If you are using gel food coloring, add after reaching soft peaks. Add the granulated sugar after the first few minutes.

Meanwhile, sift powdered sugar and almond flour together into large bowl. When your egg whites have reached stiff peaks, add almond flour and powdered sugar all at once to egg whites. Fold in gently until well combined and the mixture is thick and gooey and settles back into itself. Using a piping bag, pipe out macaron batter onto cookie sheet lined with parchment and pre-marked circles.

Bake for 15 to 18 minutes at 300 degrees. Enjoy!