Chocolate cake for Wine Lovers

Chocolate-Red Wine Cake



2 cups all purpose flour                                       2 large eggs

3/4 cup unsweetened cocoa powder                  1 t vanilla extract

1 1/4 t baking soda                                               1 1/4 c dry red wine

1/2 t salt                                                                2 sticks unsalted butter, softened

1 3/4 c sugar                                                          2 ounces Cats Cabernet gelee


Preheat oven to 350 degrees. Butter and flour a bundt pan. In a bowl, wisk together all dry ingredients. 

In a large bowl beat the butter and sugar until fluffy, about 4 minutes. Add the eggs one at a time, and beat until incorporated. Add vanilla and beat 2 minutes. Fold in 1/2 of the flour mixture then fold in 1/2 of the wine. Repeat with the flour and wine, until just incorporated.

Pour the batter into the prepared pan and bake for 45 minutes, until a toothpick  inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes. Turn out onto a rack; let cool completely.

Melt the gelee until liquid. Drizzle over cake. Serve with whipped cream.

Serves 8




Balsamic Glazed Pear and Goat Cheese Crostini


2 ripe firm pears

3 Tablespoons Bubbly or ZaZa ZINFINEL Vine gelee

3 tablespoons balsamic vinager

1 tablespoons butter

24 baguette rounds

1/2 cup spreadable goat cheese

1/2 cup toasted slivered almonds


Slice pears into 12 vertical planks

If the pieces are large cut in half for a total of 48 slices

Warm bubbly or ZaZa, vinegar and butter in a large frying pan over medium heat for about 2 to 3 minutes  stirring constantly, UNTIL reduced by half. 

Add pear slices and continue cooking for 1 minute turning pears once.

Spread 1 teaspoon goat cheese on each baguette slice. Top with 2 pear slices, sprinkle with almonds

Makes 24 servings



Cranberry Pomegranate Port Margarita

2 cups Cranberry Pomegranate juice

2 ounces Tequila

1 cup fresh lime juice

1/2 cup Triple sec

2 Tablespoons course sea salt

2 Tablespoons Positively Port Gelee

Place Positively Port Gelee on a small plate

Add 2 Tablespoons water mix to thin

Place Sea Salt on separate small plate

Dip rims of 4-6 glasses in the Gelee then the sea salt

Fill glasses with ice

Pour all other ingredients into a pitcher and stir to combine

Pour and 



pom marg

Delectable Bourbon Sauce

 4 ingredients and you have the most delectable caramel sauce ever.

1 cup sugar

3 Tablespoons Drunken Apple Gelee

3/4 cup heavy cream

1 teaspoon kosher salt

Measure out the heavy cream and have it ready.

In a medium sauce pan add sugar and Drunken Apple Gelee

Melt the above on medium heat. Bring to a rolling boil  

The sauce will start to darken. Keep your eye on it! It does not take much for it to scorch.

When the sauce is dark brown pour the cream in to the center of the pan

It will steam and boil (a lot)

When the bubbling subsides, (20-30 seconds) remove it from the heat

Wisk in the salt until dissolved

Let the sauce cool for about ten minutes

Transfer to a glass container and cover

The sauce can be refrigerated for up to two weeks. It will firm up in the refrigerator; if you want it pourable, warm in the micro wave

Pour over baked apples, fresh pears, or ice cream