CHARLOTTE, NC (WBTV) - It's an event that sells out quickly. Charlotte Wine and Food Weekend will be held in April this year.
To get us ready, culinary expert Heidi Billotto told us a little about her favorite parts of the festival, which she cooked up a wine-inspired dessert.
You can watch the segment from WBTV News Saturday Morning on this page and the recipe is below.
RED WINE ZABAGLIONE WITH GRAPES AND CAMBOZOLA
Recipe by Charlotte Culinary Expert, Heidi Billotto
3 cups Pinot noir
¼ cup sugar
2 egg yolks
3-4 Tbsp. lemon juice
powdered sugar
4-6 small bunches of red grapes
toast points or toasted sliced French bread, Cambozola ( or a blend of camembert and blue cheese)
Combine Pinot Noir with sugar. Over medium heat, reduce to ½ cup. (this will take about 30 minutes) Set aside to cool.
For the zabaglione:
In another bowl, whisk egg yolks with lemon juice and 1 tsp. sugar.
Place in a bowl over a pot of simmering water and whisk until thick and pale. Slowly add the wine syrup. Continue to mix until the mixture is thick and frothy. Reserve.
Dust grapes with powdered sugar. Carefully dip the sugared grapes into the zabaglione. Place the grapes on a lined baking sheet and freeze 15 minutes or so to set zabaglione on the grapes.
Meanwhile spread crostini (the toasted rounds of bread) with room temperature Cambozola cheese and run under the broiler until lightly browned.
Serve a bunch of coated grapes with a small bunch of fresh grapes, Cambozola toasts and a martini glass of additional zabagalione.
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