Nov 23, 2019 -
Our annual Pre-Thanksgiving Invitational Tasting! 11:00am - 5:00pm RSVP by November 15, 2019 to email@example.com or ... Read More >>
Pre-Thanksgiving Invitational Tasting - 2019
Our annual Pre-Thanksgiving Invitational Tasting! 11:00am - 5:00pm RSVP by November 15, 2019 to firstname.lastname@example.org or give us a call in the tasting room at 503.538.0959. Complimentary for Club Members and up to six guests; $20 for all other guests.
ArborBrook's Tasting Room
ArborBrook's Tasting Room 17770 17770 NE Calkins Lane
Nov 28, 2019 -
We will be closed Thanksgiving Day so our team can celebrate with family and friends. We wish you all ... Read More >>
CLOSED - Thanksgiving Day
We will be closed Thanksgiving Day so our team can celebrate with family and friends. We wish you all a fabulous day and will reopen the following morning at 11:00am.
Nov 29, 2019 - Dec 01, 2019
Join us Thanksgiving Weekend to relax with a great wine tasting! We'll be open Friday, Saturday, and ... Read More >>
Thanksgiving Weekend Open House
Join us Thanksgiving Weekend to relax with a great wine tasting! We'll be open Friday, Saturday, and Sunday, from 11:00am - 5:00pm each day. Complimentary tasting for wine club members and up to six guests; $20 tasting fee for other guests will be waived upon $100 purchase or enrollment in our wine club. We look forward to seeing you!
ArborBrook Vineyards 17770 17770 NE Calkins Lane, Newberg, OR 97132
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Dried Figs in Ganache
Dried Figs in Ganache
Paired with ArborBrook Vins Limités Estate Pinot Noir
Each year we only produce 15-20 cases of our Vins Limités from some of our best fruit for the season. The last few years it has been 100% Dijon Clone 115 and the elegance of the wine amazes me each year. At one of our parties we paired it with a dessert and it was a big hit ~ Angelina
Dried Mission Figs
Serve 3-4 figs per a person cut in half from top to bottom so they are bite size and not clumsy to eat, stems removed
8oz good quality semisweet chocolate, chopped up
½ cup heavy cream
½ teaspoon instant coffee
For the ganache heat the cream and coffee in the top of a double boiler over simmering water until coffee has dissolved. Add the chocolate and still constantly till smooth and warm. Remove from the burner and prep the figs.
Prep wax paper on a cookie sheet that you’ll use to place the dipped figs on. Cut the figs from top to bottom in half and remove the stem. Then place a toothpick in the fig from the top till you go all the way through. This helps with coating in the ganache and also keeps your guests fingers clean. Dip the figs in a rolling action in the ganache about ¾ the way up while holding the toothpick. Turn and roll the fig as you remove it from the ganache and place on the wax paper. If the ganache coating is not thick enough for your liking wait 5 minutes and let the ganache cool a bit and try again.
Can be made in the morning and keep in a cool place till serving.