Home and Table Magazine Spring2017 - Page 38

/ home.cooking WHAT I’M DRINKING RIGHT NOW Gruet Pinot Noir | $20 (750ml) Orange Chocolate Cake with Beets, Honey, Chia Seeds and Spelt Flour Serves six to eight. 1 tbsp. shredded coconut (unsweetened) 1½ cups spelt flour 2 tsp. baking powder 5 tbsp. cacao powder 2 tbsp. chia seeds ¼ tsp. salt 2/3 cup coconut oil ½ cup buckwheat honey 1.7 ozs. dark chocolate (70 percent), broken into small pieces 2 cups beets, peeled and shredded 3 large eggs, slightly beaten Zest from one orange Vanilla yogurt Peheat the oven to 350 degrees. 38 Lightly oil a Bundt or cake pan. Sprinkle with the shredded coconut. In large bowl, stir together the spelt flour, baking powder, cacao powder, chia seeds and salt. In a saucepan set over a low heat, mix together the coconut oil and the buckwheat honey. Then, add the chocolate and stir until it’s completely melted. At that point, remove the saucepan from the burner. In another bowl, mix together the chocolate, beets, eggs and orange zest. Then, add the ingredients from the other bowl and mix until everything’s fully incorporated. Pour the batter evenly into the Bundt/cake pan and bake for 25 to 30 minutes, until the top has browned lightly, but the interior of the cake remains sticky and moist. Serve warm, topped with a tablespoon of yogurt. homeandtablemagazine.com | SPRING 2017 And now for something completely different: sparkling wine from New Mexico. My obsession with spar- kling wine is in effect year-round, but it’s been particularly dialed in as of late thanks to a sparkling Pinot Noir made by Gruet Winery in Albuquerque. Gilbert Gruet, who made champagne back in France, started a small, experimen- tal vineyard in New Mexico in the mid-eighties, believing the climate and the soil were well suited to Chardonnay and Pinot Noir grapes. Today, Gruet encompasses three separate vineyards, all in New Mex- ico, that total a little of 400 acres and produce 15 kinds of wine. The Pinot Noir is made in a French style that bubbles with cherry, raspber- ry and strawberry, all underlined by a zesty acidity. Super-versatile for food pairings, though plenty delightful all on its own. ADAM JUNKINS Partner/Sommelier Sovana Bistro (Kennett Square)