9 May 2010

Mother's Day, and Do You Want Some Wine (Not Whine) With Your Strawberry Shortcake

Chardonnay Strawberry Shortcake for MOM
To all the Mothers and all the special women in your life I wish you all a Happy Mothers Day!!!!! Today is the day when we thank you all and recognize how you have shaped our lives. It is not just a Hallmark holiday but a time to rejoice in all that we hold dear and truly celebrate how important and significant you really are in our lives. I just got off the phone with my own mom who lives on the other side of the country, with the rest of my family. It always leaves a warm and fuzzy glow whenever I talk to her. I think that Mary over at One Perfect Bite sums it up best when she says, " I have, all my life, had the good fortune to find myself in the company of warm and generous women. Today, my thoughts embrace them all in a haze that glows more golden as it's burnished by time."





Old Vine's Restaurant - Quails Gate Winery
L'il Burnt Toast and I celebrated early this year. She was here for a few days in between university semesters. For the past 10 days it has been the Spring Wine Festival here in the Okanagan so what better way to combine two events in one. We had a delicious luncheon at Old Vine's Restaurant at Quail's Gate Winery. The winery's restaurant offers a place to relax, savour wine and fine cuisine and take in the magnificent views of lush vineyards and Lake Okanagan. It is a meeting place of fresh local ingredients with a selection of dishes that enhances the light, fresh and fruitful, rich style of Quails' Gate wines. The menu is constantly evolving as a reflection of a focus on serving the best and freshest of the valley's local artisans and west coast markets. For many consecutive years the restaurant has been honoured to be chosen as one of the top 5 restaurants in the valley. 

Willowdale Farms Asparagus Soup
They had a set menu for the wine festival that we decided to go with beginning with the Willowdale Farms Asparagus Soup with a Harvest Moon cheese crostini pictured above and paired with a Chenin Blanc.  


Pacific Ling Cod with Coconut Curry Sauce

Next we chose the Roasted Fillet of Pacific Ling Cod with leek pomme puree and roasted asparagus, coconut curry sauce, enoki mushrooms and cilantro slaw which was paired with a 2009 Gewurztraminer.

Buttermilk Panna Cotta with Preserved Berry Compote
And for dessert...... the piece de resistance...Buttermilk Panna Cotta with Preserved Berry Compote which was paired with a 2008 Optima.

As one of Canada’s foremost family owned and operated estate wine producers, Quails’ Gate is internationally recognized as a top quality producer of Pinot Noir and Chardonnay. Quails’ Gate wines are premium and terroir focused. The entire portfolio of Quails’ Gate wines is consistently endorsed by wine experts as one of Canada’s most outstanding. The Quails’ Gate onsite experience is most relaxing and welcoming.

In honour of the special women in my life I decided to make a version of strawberry shortcake based on a recipe I found on-line from Heidi Cusick. As mentioned above Chardonnay is a wine that Quail's Gate excels in so what could be better than to add it to both the seasonal fruit as well as the cake batter itself.

So to my two special ladies I offer you this special treat!!! Happy Mothers' Day to us all!!!


Mom Hiking in the Lake District, England
__________________________________

The moment a child is born, 
the mother is also born. 
She never existed before. 
The woman existed, but the mother, never.
 A mother is something absolutely new

.....Rajneesh
___________________________________


L'il Burnt Toast

**Strawberry Chardonnay Shortcake**

Topping:

1/2 cup sugar
1/3 cup Chardonnay
1/2 teaspoon orange or lemon extract (I used lemon zest)
1/2 teaspoon vanilla extract
2 pints fresh strawberries, halved
1-1/2 cups heavy cream

Cake:

1/2 cup milk
1/3 cup canola oil
1/4 cup Chardonnay
1 teaspoon orange or lemon extract ( I used lemon zest)
1 teaspoon vanilla extract
2 eggs, separated
1 cup sugar
2-1/3 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt

NOTE: One bakers tip I learned on the Food Network is to add 1 - 2 teaspoons or tablespoons (depending on the amount you are whipping) of dried milk powder to your whipped cream during whipping. It will last for days without weeping or falling.

Preheat oven to 350F. Grease and flour tow 9-inch cake pans.

For the topping: In a large shallow dish, whisk together the sugar, wine, orange or lemon extract or zest, and vanilla extract. Add the strawberries and toss to coat. Cover and chill 1 hour to allow the flavours to marry. Stir occasionally.

For the Cake: In a bowl, combine the milk, canola oil, wine, orange or lemon extract or zest, and egg yolks and beat until smooth. Set aside.

In a separate bowl, beat the egg whites until soft peaks form. Slowly add 1/2 cup of the sugar and beat until the egg whites are stiff and glossy.

In a large bowl, stir together the remaining 1/2 cup sugar, flour baking powder, and salt. Pour half of the milk mixture into the flour mixture and beat until smooth. Carefully fold in the stiffly beaten egg whites, taking care not to deflate them by over mixing.

Divide the batter into the prepared cake pans. Bake for 20 - 30 minutes (depending on your elevation), or until a tester inserted in the center comes out clean and the top is a light golden brown. Turn out the cakes onto wine racks and cool completely.

Strain the liquid from the strawberries. Top with half of the strawberries. Place the remaining cake layer on top. Top with the remaining strawberries. Spoon the whipped cream over and serve.

Serves 6 - 8

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
Best Blogger Tips

23 comments:

  1. A glorious cake and a lovely meal! Happy Mother's Day!

    Cheers,

    Rosa

    ReplyDelete
  2. Very nice post, Val. I enjoyed seeing the dinner you had at the winery, your version of the Chardonnay Shortcake and, most of all, seeing Lil Burnt Toast and (I assume) your mum.

    ReplyDelete
  3. What a wonderful time you had! The meal looks absolutely delicious.

    The Shortcake is perfect for spring. There is an abundance of strawberries right now!

    ReplyDelete
  4. How wonderful this all looks. Thanks so much for your kind words and link to my blog. I hope you have a wonderful Mother's Day. Blessings...Mary

    ReplyDelete
  5. Yes that is L'il Burnt Toast and my mom. Too dad they both live and love on opposite ends of the country.

    ReplyDelete
  6. A great post - all that lovely food!
    As for the strawberry cake - it's stunning!
    Happy Mother's Day to you x

    ReplyDelete
  7. thanks for sharing your lovely pictures of food and family! the cake is extra awesome, and i'm glad you had a special meal with your gal. :)

    ReplyDelete
  8. a beautiful cake with strawberries : this is full season here in france !! Pierre de Paris

    ReplyDelete
  9. Oh Val!! I am so glad you liked that quote- it is a favorite of mine. Your girl is gorgeous and it looks like you had a spectacular week. I'm drooling over that cod! Honestly, I love visiting here!
    xoxo Pattie

    ReplyDelete
  10. What a beautiful quote! Happy Mother's Day! The strawberry shortcake looks terrific!

    ReplyDelete
  11. Happy Mother's Day love! All of the food from that event looks fabulous...piece de resistance especially. And that shortcake...ahhh so good!

    ReplyDelete
  12. Happy Mother's Day to you and your mom, hope you're having a fab day!

    That dinner , especially the ling cod is mucho delicioso and a light strawberry shortcake sounds about right for dessert.

    ReplyDelete
  13. What a gorgeous day spent with your daughter. Wonderful. I didn't know you were in the Okanagan! I thought you were in Vancouver. Half of Alberta has a second home in the Kelowna area... most of my friends. But, not us. With Vanja's family in Europe, that keeps us there in the summer - or a month a year, anyway. You like in paradise! My dearest friend owns a home in Predator and I love when I visit and we go for a drive through the gardens of Eden in the area... what a wonderful place to live and to garden. You must garden, then, don't you?
    Happy Mother's Day, Val!
    OX
    Valerie

    ReplyDelete
  14. Great post Val - lovely cake (I would love to have had some it it! I love the whipped cream!) Beautiful young lady Lil Burnt Toast is!!

    ReplyDelete
  15. What a lovely meal and the Strawberry Chardonnay Shortcake sounds incredible, thanks for this wonderful recipe! Happy Mother's Day!

    ReplyDelete
  16. Happy Mother's Day Val! Your early celebration photos look great! We celebrated early with Giz too. I guess it's the compromise that comes with living in different cities.

    ReplyDelete
  17. What a lovely post, Val. The strawberry cake and the view from the restaurant are wonderful.

    ReplyDelete
  18. That looks so good! What a lovely cake to give to mom. I live so far away from my mom (I live in Holland my mom in Greece) unfortunately I couldn't bake something for her. You know how that feels since I read you two live far away too.
    Magda

    ReplyDelete
  19. What a beautiful view from the winery! Strawberry shortcake is such a perfect spring dessert, too. Yum.

    ReplyDelete
  20. Luscious cake! Thanks for the tip on the whipping cream. I'll have to try that! Beautiful pics of all that yummy food. So glad you got to have such a lovely time with L'il Burnt Toast.

    ReplyDelete
  21. Strawberry shortcake is my favorite spring dessert! Your version sounds really wonderful! Hope you had a great Mother's Day with Li'l Burnt Toast:))

    ReplyDelete
  22. Wine along with flowers bunch will be a pefect mothers day gift. It was nice going through your blog.

    ReplyDelete
  23. Ah, strawberries and chardonnay, perfect match.

    Peace, Love and Chocolate
    Tiffany

    ReplyDelete

Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

This blog uses comment moderation therefore SPAMMERS, SELF-PROMOTERS and ADVERTISERS will be deleted.