Cooking with wine is a great way to concentrate intricate flavors and tenderize meat without adding extra fat.Depending on how you prepare your food, some or all of the alcohol in the wine will evaporate, leaving behind a sophisticated blend of flavors. The key to great flavor is to cook with wine that you would use for drinking – not the expensive bottle you’ve been saving for a special occasion - not something labeled “cooking wine” either.Cooking wine just cooks down adding a saltier flavor while drinking wines have more complex flavors, so a wine with a fruity flavor, for example, will add a concentrated fruitier flavor to your meal.If you aren’t sure what type of wine to use, keep in mind what you are cooking and the overall flavor you want it to have – sweet, dry, spicy, etc.Wine should be added toward the end of the cooking process unless used as a marinade and if you want the flavor of wine without the alcohol, be sure to reduce your sauce until no liquid remains, keeping in mind that white wine alcohol evaporates more quickly than red.
1. Preheat oven to 350°F. Grease and flour 1329-inch pan.
2. Beat together eggs, applesauce, sugar, cloves, nutmeg, pineapple, vanilla, flour, baking soda, baking powder, salt and cinnamon in large bowl. Stir to combine. Stir in carrots. Fold in walnuts. Pour into prepared pan.
3. Bake in preheated oven 30 to 40 minutes or until toothpick inserted into center comes out clean. Let cool in pan 10 minutes; turn out onto wire rack and cool completely.
4. To make frosting, combine butter, cream cheese, powdered sugar and vanilla in medium bowl. Beat until mixture is smooth and creamy. Frost cooled cake and sprinkle with walnuts.
Wash, peel and core apples. Place the peeled apples in a bowl of water and the juice of ½ a lemon. Slice apples thru ¼ inch thick to resemble orange sections. In a medium non-stick pan, add 1 teaspoon butter, add apples, sweetener, walnuts, and cinnamon.
Over low/medium heat, cook until tender but firm. Remove apple filling from pan and set aside.
Place a tortilla in the pan. Spoon 1/4 of the apple mixture onto to 1/4 of the tortilla and carefully fold the tortilla over twice (making a triangle shape). Carefully slide tortilla crepe from pan to a plate. Top with sliced walnuts and dulce de leche or caramel.
Repeat with remaining tortillas.
Makes 4 Tortilla Crepes
Chef LaLa Note: Cajeta is another word for dulce de leche.
Healthy tips:
Cook on a non-stick pan
You can use butter flavor cooking spray instead of butter
