STOP AND STARE, WE HAVE A BUDGET PAIR!
- 03 August 2018
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STOP AND STARE, WE HAVE A BUDGET PAIR!
When SAVineShare included a pairing of Leopard’s Leap Cabernet Sauvignon and Oreo cookies in a Budget pairing for #Januworry, we thought it was a fun idea, but summer in the Western Cape calls for Sauvignon Blanc and sushi and we passed on the red wine and chocolate combo.
But the season is changing and suddenly we revisited this idea. We tried it and… it works! The classic and elegant Cabernet Sauvignon usually served with leg of lamb, now pairs with a fun cookie famous for twist, lick and dunk? Who would have thought?!
We asked winemaker Renier van Deventer about this peculiar pair. “Cabernet Sauvignon has a certain depth and complexity and it is because of this richness that it works so well with lamb and red meat. It is however, also the reason why it works with dark, rich chocolate. The vanilla flavoured filling between the two chocolate biscuits also echo the vanilla notes found in the wine.”
Well, there you have it! Warm you up with a glass of Leopard’s Leap Classic Cabernet Sauvignon and an original Oreo cookie! And, if you want to take it further, why not try our Oreo-inspired dessert recipe for Churros. For a show stopper, serve them with a glass of Leopard’s Leap Cabernet Sauvignon!
HOW TO MAKE OREO CHURROS
36 oreos
2 cups water
4 tablespoons butter
1 cup sugar, divided (1/3 cup for batter,
2/3 cup to roll churros in)
1 cup flour
2 eggs
Oil for frying
1 cup double cream
Separate the cookies and the filling into two bowls.
Process the cookies to a fine crumb in a food processor.
Into a pot, place water, butter, 1/3 cup sugar, and bring to a boil.
Add the flour and Oreo crumbs.
Whisk together until fully combined.
Add two eggs and whisk together again.
In a piping bag with a large star tip, pipe 12cm sections onto a pan lined with parchment paper.
Freeze completely (or for a minimum of 2 hours) to preserve the shape and help the frying look perfect.
When ready to fry, heat oil to 180 °C in a large pot.
Add them in batch to the oil and cook for 2 minutes on each side.
In a shallow bowl, place 2/3 cup sugar.
Drain the oil from the churros and roll in sugar.
Melt the oreo filling for 10 seconds to soften.
Whisk the double cream until peaks form and add in the Oreo filling.
Whisk at high speed until filling is incorporated completely.
Refrigerate whipped cream until you are ready to serve.
When SAVineShare included a pairing of Leopard’s Leap Cabernet Sauvignon and Oreo cookies in a Budget pairing for #Januworry, we thought it was a fun idea, but summer in the Western Cape calls for Sauvignon Blanc and sushi and we passed on the red wine and chocolate combo.
But the season is changing and suddenly we revisited this idea. We tried it and… it works! The classic and elegant Cabernet Sauvignon usually served with leg of lamb, now pairs with a fun cookie famous for twist, lick and dunk? Who would have thought?!
We asked winemaker Renier van Deventer about this peculiar pair. “Cabernet Sauvignon has a certain depth and complexity and it is because of this richness that it works so well with lamb and red meat. It is however, also the reason why it works with dark, rich chocolate. The vanilla flavoured filling between the two chocolate biscuits also echo the vanilla notes found in the wine.”
Well, there you have it! Warm you up with a glass of Leopard’s Leap Classic Cabernet Sauvignon and an original Oreo cookie! And, if you want to take it further, why not try our Oreo-inspired dessert recipe for Churros. For a show stopper, serve them with a glass of Leopard’s Leap Cabernet Sauvignon!
HOW TO MAKE OREO CHURROS
36 oreos
2 cups water
4 tablespoons butter
1 cup sugar, divided (1/3 cup for batter,
2/3 cup to roll churros in)
1 cup flour
2 eggs
Oil for frying
1 cup double cream
Separate the cookies and the filling into two bowls.
Process the cookies to a fine crumb in a food processor.
Into a pot, place water, butter, 1/3 cup sugar, and bring to a boil.
Add the flour and Oreo crumbs.
Whisk together until fully combined.
Add two eggs and whisk together again.
In a piping bag with a large star tip, pipe 12cm sections onto a pan lined with parchment paper.
Freeze completely (or for a minimum of 2 hours) to preserve the shape and help the frying look perfect.
When ready to fry, heat oil to 180 °C in a large pot.
Add them in batch to the oil and cook for 2 minutes on each side.
In a shallow bowl, place 2/3 cup sugar.
Drain the oil from the churros and roll in sugar.
Melt the oreo filling for 10 seconds to soften.
Whisk the double cream until peaks form and add in the Oreo filling.
Whisk at high speed until filling is incorporated completely.
Refrigerate whipped cream until you are ready to serve.
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