Today I had wine for breakfast. More specifically, dessert wine. Double shame? More like double awesome.
I woke up feeling fancy, so I made myself some Homemade Pop Tarts with Fig jam and Port Wine Glaze. You need to treat yourself sometimes, you know?
Whenever I’m out on the town and inexplicably have a taste for the finer things in life (i.e. no tacos or frozen veggie burgers), I enjoy an evening at the Polo Club Lounge in the Windsor Court Hotel. The Windsor Court is THE luxury hotel in New Orleans. It’s the kind of hotel where there’s always the possibility of (literally) running into athletes, politicians, and A-list celebrities.
(Scenario: I’m looking for the elevator and a certain lead actor from Whiplash is coming around the corner on his way to the hotel’s fitness center. Neither one of us are paying attention. We come within centimeters of full body collision).
The Polo Club Lounge, located on the second floor of the hotel, features live jazz most nights of the week (check out Robin Barnes on Fridays!), and one of my most kickass friends, Melissa Rogers, currently reigns as the Assistant Sommelier for the hotel’s Food & Beverage program. Her wine knowledge trumps mine by a long shot, and whenever I fancy a classy evening, I cajole her into wining and dining me. She excels with food and beverage pairings like no other, and I trust her enough to relax and just let her do her thing. She never disappoints.
A recent trip included a cheese plate* and a cocktail – the “Moonlight in Vermont” featuring Evan Williams Single Barrel, ruby port, and maple syrup. The fig jam schmeared artfully on the slate board coupled with the ruby port in my beautifully balanced cocktail served as inspiration for these Homemade Fancy, Boozy Pop Tarts.
*One quick philosophy on cheese plates: Cheese is fantastic, but the best part of any cheese plate is the accoutrements – the jelly, the bread, pickled fruits and vegetables, spiced nuts, and any other condiments and vessels the chef provides to enhance your cheese-consuming adventure. Those are the items I live for. I will clean the plate of all of them if others in my party are distracted for more than 10 seconds.*
- For the pastries:
- 1-1/4 cups all-purpose flour
- 1-1/4 cups whole wheat pastry flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1 egg yolk
- 5 tbsp milk
- 1 cup fig jam (or jam of your choice!)
- 1 egg, whisked (for egg wash)
- For the glaze:
- ½ cup ruby port wine
- 1 cup confectioner’s sugar, sifted
- Sprinkles, for garnish
- For the Pop Tarts:
- Place both flours, granulated sugar, and salt in the bowl of a food processor and pulse together a few times until combined. Add in the butter and pulse a few more times until the butter is distributed evenly. Add the egg yolk and milk, and give a few pulses until the dough comes together. Turn the dough out onto a lightly floured surface, kneading a bit if necessary for it to come together. Divide the dough into two equal pieces, and pat each piece out into a rectangle. Wrap each piece in plastic and refrigerate for at least 30 minutes (up to 24 hours).
- Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper.
- Remove one piece of dough from the refrigerator, and on a lightly floured surface, roll the dough out into a thin 12x8 inch rectangle. Score the dough into 8 equal rectangles (2 rows of four Pop Tarts). Place this piece of dough onto the parchment paper. Place approximately 2 tablespoons of jam in the center of each piece, leaving about a ½-inch border.
- Roll the second piece of dough out to the same size as the first and lay it out evenly on top of the first piece. Using a crimped pastry wheel (or a pizza cutter), cut the dough along the scored lines. Use your finger to gently seal the edges together. Do not move the pieces of dough apart. Use a fork or toothpick to poke a few holes in the top of each pastry. Lightly brush the tops of the pastries with the whisked egg. Bake for 30-35 minutes, until the pastries just begin to brown. Remove the pan from the oven and place on a wire rack to cool while you make the glaze.
- For the glaze:
- Place the port wine in a small saucepan and cook over medium heat until reduced to 3 tablespoons (10-15 minutes). Remove from heat and allow to cool to room temperature.
- In a mixing bowl, whisk together the confectioner’s sugar and the reduced port wine. Spoon over top of pastries and garnish with sprinkles. Eat while warm (a little messy, but so good!) or allow the glaze to set at room temperature for about 30 minutes.