Wine Salt Recipes
Wine Salt Dark Chocolate Brownies with Milk Chocolate Frosting Serves 9 Prep time: 15 minutes, plus cooling Cook time: 30 minutes These brownies have amazing depth of flavor thanks to a combination of bitter dark chocolate and a sweet milk chocolate frosting. A sprinkling of cabernet infused sea salt makes them even better; it’s dark pink color even gives them a pretty edge over their unsalted counterparts! Ingredients: Brownies: 3/4 cup unsalted butter 1 1/2 cups sugar 3/4 cup flour 3/4 cup high quality, dark chocolate cocoa powder 3 eggs Frosting: 1/2 cup unsalted softened butter 1 1/2 cups powdered sugar 1/4 cup cocoa powder 1 teaspoon vanilla 2 tablespoons milk Cabernet sea salt Directions: Preheat oven to 350 degrees F. Melt the butter in the microwave. Stir in the sugar until dissolved and then add the flour, cocoa, and eggs. Mix well and pour into a square baking pan lined with parchment paper. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
To make the icing, beat the butter with a mixer on high speed for 1 minute. Add the powdered sugar and cocoa powder and beat on low speed until incorporated and then beat on high speed until thick. Add the vanilla and milk and continue beating until thick and creamy. Spread the icing over the cooled brownies and sprinkle with the cabernet salt. Cut into squares and serve.
Citrus Marinated Olives Serves 6-8 Prep time: 10 minutes, plus marinating time If you’ve ever enjoyed a nice glass of red wine with some olives, you’ll love these easy to prepare marinated olives. These make the perfect hostess gift, but they are also perfect as an afternoon snack. Ingredients: 1 pound mixed olives with pits 1 clove garlic, smashed 1/2 cup olive oi 1 teaspoon red wine vinegar Juice and zest of 1 lemon 1/4 teaspoon curry powder Cabernet sea salt, for serving Directions: Rinse the olives well with cold water to remove any brine. Put them in a container with the remaining ingredients except the cabernet salt, making sure that the olives are submerged. Cover, and allow to marinate at room temperature for 24 hours. Refrigerate for 24 hours. Allow to come to room temperature before serving. When ready to serve, sprinkle with the cabernet salt.
Balsamic Pot Roast Serves 4-6 Prep time: 15 minutes Cook time: 4 hours Pot roast is the ultimate comfort food, and it is taken to a whole new level with a sprinkling of cabernet infused sea salt just before serving. You didn’t think think a slow cooked pot roast could get any better, but you’ll be surprised when you try this! Ingredients: 2 tablespoons olive oil 2-3 pound pot roast 1 onion, sliced 4 stalks celery, cut into pieces 1 pound baby carrots 2 pounds new potatoes 2 cups beef stock 1 sprig rosemary 1 sprig thyme 2 tablespoons balsamic vinegar Cabernet sea salt Directions: Preheat oven to 300 degrees F. Liberally season your roast with salt and pepper. Heat a Dutch oven over medium high heat. Add the olive oil and the roast and cook on all sides until deep brown. Add the vegetables to the pot and stir until browned and beginning to soften. Add enough stock to cover the roast about half way, followed by the rosemary, thyme, and vinegar. Cover and transfer to the oven. Cook for 3-4 hours, until beef is tender and pulls apart easily with a fork. Before serving, sprinkle each portion of roast with the cabernet salt.
To make the icing, beat the butter with a mixer on high speed for 1 minute. Add the powdered sugar and cocoa powder and beat on low speed until incorporated and then beat on high speed until thick. Add the vanilla and milk and continue beating until thick and creamy. Spread the icing over the cooled brownies and sprinkle with the cabernet salt. Cut into squares and serve.
Citrus Marinated Olives Serves 6-8 Prep time: 10 minutes, plus marinating time If you’ve ever enjoyed a nice glass of red wine with some olives, you’ll love these easy to prepare marinated olives. These make the perfect hostess gift, but they are also perfect as an afternoon snack. Ingredients: 1 pound mixed olives with pits 1 clove garlic, smashed 1/2 cup olive oi 1 teaspoon red wine vinegar Juice and zest of 1 lemon 1/4 teaspoon curry powder Cabernet sea salt, for serving Directions: Rinse the olives well with cold water to remove any brine. Put them in a container with the remaining ingredients except the cabernet salt, making sure that the olives are submerged. Cover, and allow to marinate at room temperature for 24 hours. Refrigerate for 24 hours. Allow to come to room temperature before serving. When ready to serve, sprinkle with the cabernet salt.
Balsamic Pot Roast Serves 4-6 Prep time: 15 minutes Cook time: 4 hours Pot roast is the ultimate comfort food, and it is taken to a whole new level with a sprinkling of cabernet infused sea salt just before serving. You didn’t think think a slow cooked pot roast could get any better, but you’ll be surprised when you try this! Ingredients: 2 tablespoons olive oil 2-3 pound pot roast 1 onion, sliced 4 stalks celery, cut into pieces 1 pound baby carrots 2 pounds new potatoes 2 cups beef stock 1 sprig rosemary 1 sprig thyme 2 tablespoons balsamic vinegar Cabernet sea salt Directions: Preheat oven to 300 degrees F. Liberally season your roast with salt and pepper. Heat a Dutch oven over medium high heat. Add the olive oil and the roast and cook on all sides until deep brown. Add the vegetables to the pot and stir until browned and beginning to soften. Add enough stock to cover the roast about half way, followed by the rosemary, thyme, and vinegar. Cover and transfer to the oven. Cook for 3-4 hours, until beef is tender and pulls apart easily with a fork. Before serving, sprinkle each portion of roast with the cabernet salt.
