Recipes

Muscadine Wine Cake

Makes one 10-inch Bundt cake

Cake 

Nonstick cooking spray 

1 box white cake mix 

1 box blackberry Jell-O 

1/2 cup vegetable oil 

4 large eggs, at room temperature 

1 cup Muscadine wine 

Glaze 

1/4 cup (1/2 stick) butter 

1/2 cup Muscadine wine 

2 to 3 cups sifted confectioners’ sugar, divided

1. For the cake: Preheat the oven to 350°F. Mist the inside of the Bundt pan (10-cup capacity) with nonstick spray.
2. Combine the cake mix, Jell-O, oil, eggs, and wine in a large bowl. Beat with an electric mixer set to medium speed until the batter is smooth and well-combined, about 5 minutes. Pour into the prepared pan.
3. Bake until a tester inserted into the center of the cake comes out clean, 50 to 60 minutes. Meanwhile, make the glaze.
4. For the glaze: Bring the butter and wine to a gentle simmer in a medium saucepan over medium heat, stirring until the butter melts. Do not let the mixture boil. Remove from the heat and whisk in 1 cup of the confectioners’ sugar. Set aside.
5. Place the cake pan on a wire rack. Use a thin skewer to poke holes all over the cake. Spoon half of the glaze over the cake, letting it seep down into the holes. Cool the cake for 30 minutes, then turn it out onto a serving plate, carefully turn it upright, and let it cool to room temperature.
6. Stir in enough more confectioners’ sugar into the glaze to thicken it to the consistency of icing. Let it cool while the cake cools. Drizzle the thickened glaze over the cake.

RECIPE COURTESY OF OUR STATE MAGAZINE

http://www.ourstate.com/muscadine-wine-cake/

Spring Vinaigrette

VINAIGRETTE

1. 1 cup muscadine or other sweet wine, such as sweet Riesling
2. 1 teaspoon Dijon mustard
3. 1 teaspoon salt
4. 3/4 teaspoon freshly ground pepper
5. 1/2 teaspoon fresh lemon juice
6. 1/4 cup plus 2 tablespoons vegetable oil