by Chef Justin Timineri Florida's Culinary Ambassador

The recent surge of interest in muscadine grape wine and fruit wine in Florida is a byproduct of Old World traditions, expert winemaking techniques and Florida wineries’ commitment to producing quality wine.

Smooth and aromatic muscadine wines evoke memories of sleepy summer afternoons in the Deep South and are a Southern specialty produced nowhere else on earth. Fruit wines (citrus, tropical and berry) are enjoying a breakthrough in quality wine production, and consumers everywhere are not only filling their glasses but bringing Florida wines into the kitchen.

Wine should be used as a flavoring, like a spice or herb. The possibilities for new, intriguing dishes are endless with wines made of mango, guava, blueberry, strawberry, key lime, tangerine and, of course, muscadine—just to name a few. The flavors tend to mellow and soften the longer they are cooked, so depending on the desired outcome, the wine may work best added near the end of the cooking.

When talking about true Florida cuisine, sweet citrus and tropical fruit wines have always been the favorite. But today, Florida wine flavors and styles cover the range of very sweet to bone dry, so they can be successfully used in any application. Try a Florida port wine for a sweet and robust sauce for beef or a sparkling tangerine wine for a tart and tangy marinade for seafood.

Visiting a winery or vineyard is a part of Florida beyond the beaches and amusement parks and can be a fascinating experience for the whole family. Florida wineries and vineyards are scattered throughout the state, with harvest times ranging from May to September.

For information and a map: www.florida-agriculture.com/consumers/wineries.htm

HOMEMADE POUND CAKE WITH FLORIDA FRUIT WINE SABAYON AND FRESH BERRIES

1⁄4 cup (packed) light brown sugar
1⁄4 cup water
4 large egg yolks
3 tablespoons sweet Florida fruit wine
1⁄2 cup chilled whipping cream
24 ounces of your favorite Florida berries, rinsed and patted dry
2 tablespoons sugar
1 16-ounce homemade pound cake
1 bunch fresh mint

Combine brown sugar, water, egg yolks, and 1 teaspoon fruit wine in medium stainless steel bowl. Place bowl over medium-sized pot of simmering water (bowl should not make contact with water).

Whisk until mixture triples in volume and kitchen thermometer registers 160°F, (about 4 minutes). Place bowl inside a larger bowl that has been filled with ice and water and whisk sabayon lightly until completely cool.

Whip cream in another medium steel bowl until soft peaks start to form. Slowly add sabayon to the whip cream and fold together. Cover and refrigerate.

Puree 3⁄4 cup berries with 2 tablespoons sugar and remaining fruit wine in food processor. Pour puree into large bowl, stir in remaining whole berries until well coated.

Cut and arrange 3 thin triangle cake slices on a plate. Spoon berry mixture over cake. Top with sabayon and fresh mint leaf.

Makes 6 servings.

FLORIDA FRUIT WINE MOJO

1⁄2 cup Florida semi-sweet fruit wine
1⁄2 cup Florida orange juice
1⁄4 cup olive oil
1⁄2 medium red onion sliced thin
2 garlic cloves minced
2 limes squeezed for their juice
2 tablespoons fresh cilantro, chopped
Salt and pepper, to taste

Mix all ingredients together. Use for marinade on your favorite cut of beef, pork, poultry or seafood at least two hours before cooking. Makes 2 cups of Mojo.

Print these Recipes