245 Merchant Street
Sainte Genevieve, MO 63670
ph: 573-883-2800
alt: 800-398-1298
stgenwin
Events
4th Friday Art Walk
On the 4th Friday of every month, the 13 galleries of Ste. Genevieve stay open from 5-9 p.m. and feature numerous local artists. Stroll around from art showing to art showing, taking in our unique architecture and charming atmosphere of what is Ste. Genevieve. We feature photography from our winemaker, and also other artists as their works become available.
http://stegenartwalk.blogspot.com/
Recipe for the Apple Bread Pudding with Mulled Apple Wine Sauce served at the Wine Diva event.
Ingredients
- 2 tablespoons unsalted butter
- 4 large eggs
- 3 cups heavy cream
- 1 cup apple cider
- 1 cup packed light brown sugar
- 2 tablespoons melted unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 6 cups cubed stale raisin-cinnamon bread
- 1 Granny Smith apple, cored and cubed (about 1 cup)
- 1 cup dried apples
- Hard Cider Sauce, recipe follows
Directions
Preheat the oven to 350 degrees F. Grease a 10 by 14-inch baking dish with the butter and set aside.
In a large bowl, beat the eggs. Add the cream, cider, sugar, melted butter, salt, and cinnamon, and whisk to combine. Add the bread, fresh and dried apples, and stir to combine. Pour into the prepared dish, cover with plastic wrap and refrigerate until the bread is well saturated, up to 1 hour.) Bake until the top is golden brown and the center is firm, about 1 hour.
Remove from the oven and let sit on a wire rack for 15 minutes. Cut into pieces and drizzle with the Hard Cider Sauce. Serve immediately.
Mulled Apple Wine
Sauce:
- 4 tablespoons unsalted butter
- 1/2 cup sugar
- 1/2 cup Sainte Genevieve Winery Apple wine, mulled
- 4 large egg yolks
In the top of a double boiler, melt the butter over simmering water. Add the sugar and whisk to combine, whisking for 1 minute. Add the cider and whisk until the sugar is dissolved, 2 minutes. Remove from the heat and add the egg yolks, 1 at a time, whisking constantly. Return to the heat and continue whisking until the sauce is pale and slightly thickened, 5 minutes.
Remove from the heat.
Spoon the sauce over the pudding and serve immediately. (Note: The sauce will thicken and set up as it cools. If you desire a thicker consistency, serve the sauce slightly cooled.)
Route du Vin- Souper Wine Weekend
January 14th and 15th, 2012
Come visit all 6 wineries in the area this weekend. Tickets are $25. Limited walk-ins, so make your reservations now. Call 1-800-398-1298 or go to www.rdvwinetrail.com to purchase tickets and for more information.
245 Merchant Street
Sainte Genevieve, MO 63670
ph: 573-883-2800
alt: 800-398-1298
stgenwin
