This Wednesday’s wine selection is a 2005 Bordeaux from Chateau Bellevue Peycharneau. It was an ok wine, but it’s probably not as drinkable for those who don’t usually indulge in red wines.
Here are my notes:
- dark plum color
- strong fruit scent
- earthy, mineral taste
- lighter texture
And this is from the professionals:
from 67wine.com “Deep garnet robe with mauve reflections. A beautiful nose, very concentrated, complex. Woody, vanilla flavors, delicately toasted notes, and red cherry aromas. On the palate, it’s full-bodied, fleshy, structured, velvety. Good tannic balance. A beautiful, savory finish, with a long, aromatic persistence.”
Who doesn’t love a doughnut?! Here’s a great recipe to add to your weekend breakfast repertoire. These apple cinnamon doughnuts have a great flavor and aren’t fried, so you can definitely justify making some of these soon. This recipe makes about a dozen.
To begin, you’ll need
- 2 med. sized apples, chopped
- 12 oz. unsweetened applesauce
- 1 egg
- 1 T. vegetable oil
- 1/2 c. brown sugar, packed
- 1 and 1/2 c. all-purpose flour
- 3/4 c. whole wheat flour
- 2 t. baking powder
- 1/2 t. baking soda
- 1 t. vanilla
- 1 and 1/2 t. cinnamon
- and for the topping: 1 t. cinnamon and 1/4 c. white sugar
Begin by mixing the apples, applesauce, egg, oil, and brown sugar in a large mixing bowl. Add in the flours, baking powder, baking soda, vanilla, and 1 and 1/2 t. of cinnamon. Mix until moistened. Spray a doughnut mold with nonstick spray and pre-heat your oven to 425 degrees. Fill each doughnut ring about 3/4 full and then bake for about 10 minutes. Note- if you have a doughnut mold that only holds 6 at a time, like me, be sure to re-spray your mold with nonstick spray in between batches or else the doughnuts will stick.
Once the doughnuts are out of the oven, empty them onto a cooling rack. Prepare the topping by mixing the remaining cinnamon and white sugar in a small bowl. Spray each doughnut top with nonstick spray and then dip the top into the topping mixture. Then– enjoy!
*This recipe was adapted from the original at PreventionRD.
*Shared with the Creative Me group at The Southern Institute.