60 S Main St
Wolfeboro, New Hampshire 03894
(603) 569-4755
Mon-Sat 7am to 9pm, Sun 7am to 8pm
Meier's Cocktail Sherry Add
Cannon River Honey Wine Add
Harveys Bristol Cream Add
Wines are recomendations only and may not be carried by this store.

Meier's Cocktail Sherry

Attributes:
Producer:

Meier's
Region:

United States
Varietal:

Sherry
Bottle Size:

1.5 L

Food Matches:
Desserts: Cheesecake, Coffee Cake, Crepes, Crepes Suzette, Ginger-flavored, Vanilla Ice Cream
Fruits & Nuts: Cherries

United States:

Wineries exist in all fifty states, but the most predominant (and best) wine comes from Northern California, Oregon, and Washington State, with New York gaining a foothold in the industry. American wines make up about 75% of all wine sales in the US. The appellation system uses the term AVA (American Viticultural Area) to determine where wines were produced, but grape varieties can be planted anywhere in the country. American wineries generally use varietal labeling, and government regulations require that the variety on the label must make up at least 75% of the blend (in Oregon it’s 90%). The words reserve, special selection, private reserve, classic, and so on have no legal definition in the US. Some wineries use these terms to indicate their better wines; others use the words as a marketing tool to move lower quality wines off the shelf.

Cannon River Honey Wine

Attributes:
Producer:

Cannon River Winery
Region:

Wisconsin, United States
Varietal:

Mead
Bottle Size:

750 ML

Food Matches:
Desserts: Cheesecake, Coffee Cake, Crepes, Crepes Suzette, Ginger-flavored, Vanilla Ice Cream
Fruits & Nuts: Cherries

Harveys Bristol Cream

Attributes:
Producer:

Harveys
Region:

Jerez/Xérès/Sherry, Spain
Varietal:

Cream
Bottle Size:

750 ML

NV: WineSpectator Rating: 87
Body:

medium-bodied
Flavors:

caramel, honey

NV: WineSpectator Rating: 85
Complexity:

complex
Compliments:

pleasant
Flavors:

caramel, nutty, raisin
Fruit:

sweet

NV: Tastings Rating: 86
Acidity:

bright, clean
Complexity:

deep, rich
Flavors:

flowers, spices
Fruit:

sweet

NV: WineSpectator Rating: 84
Body:

light
Flavors:

caramel
Texture:

viscous

Food Matches:
Desserts: Cheesecake, Coffee Cake, Crepes, Crepes Suzette, Ginger-flavored, Vanilla Ice Cream
Fruits & Nuts: Cherries

Jerez/Xérès/Sherry:

Jerez is one of the oldest wine producing towns in Spain. Around 1490 trade had been established with the French and the British. The French and British adopted their own names for the wine which is why you will see all three names one a label of Xeres. (Jerez / Xerez /Sherry) The global positioning of the Jerez region plays a big part in regulating its climate. Like many semi-coastal regions, the ocean winds have a strong influence on the weather. In the 1800's, a vine disease called Phyloxerra destroyed many varieties that once grew in this region. Of the three grapes planted in Jerez today, Palimino accounts for 95 percent of the total vineyard area.

Crumb-Topped Coffee Cake

Rated

Ingredients

2-1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
1 tbsp freshly grated nutmeg
1 tsp salt
1/8 tsp ground cloves
3/4 cup unsalted butter, melted and cooled slightly or canola or other high-quality vegetable oil
2 tsp baking powder
1 cup buttermilk, at room temperature
2 eggs, at room temperature, lightly beaten
1 cup chopped walnuts or other nuts
2 tbsp granulated sugar mixed with 2 tsp ground cinnamon for sprinkling

Preparation

Position racks so that the cake will bake in the middle of an oven and preheat the oven to 350° F. Grease a 9-inch square pan; do not line or flour it. Set aside.

Place the flour, brown and granulated sugars, nutmeg, salt, and cloves together in a strainer or sifter and sift into a large bowl. Whisk to mix well. Using a spoon, form a well in the middle of the dry ingredients, then pour in the butter or oil and stir, breaking up clumps, until the mixture resembles coarse bread crumbs. Remove 3/4 cup of the mixture to a small bowl and reserve for later use.

Stir the baking powder into the mixture in the large bowl. Add the buttermilk and eggs and beat with an electric mixer at medium speed until smooth, about 1 minute.

Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Evenly distribute the reserved crumb mixture over the top, then scatter the nuts over it and sprinkle with the sugar-cinnamon mixture. Bake until the cake springs back when lightly touched in the center with your fingertip and a wooden skewer inserted into the center of the cake comes out clean, 45 to 50 minutes; if the top begins to brown too quickly during baking, cover loosely with aluminum foil.

Remove the pan to a wire rack to cool for at least 15 minutes. Cut into squares and serve warm or at room temperature directly from the pan.

Yield

Serves 8

Cook Time

Prep Time: 10 mins.
Cook Time: 45 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 8
Amount Per Serving:
Calories: 549 Calories from Fat: 234
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 26g
40%  
Carbohydrates 73.7g
24%  
Dietary Fiber 2g
8%  
Saturated Fat 11.3g
56%  
Calories 548.7kcal
27%  
Cholesterol 88.8mg
29%  
Protein 8.1g
13%  
Sodium 390mg
16%  
Calcium
2%  
Iron
4%  
Vitamin A
10%  
Vitamin C
0%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.