Sep 05, 2020 - Sep 07, 2020
Please join us for our Labor Day Weekend Open House. Daily hours will be 11:00am - 5:00pm. Complimentary ... Read More >>
Labor Day Weekend Open House
Please join us for our Labor Day Weekend Open House. Daily hours will be 11:00am - 5:00pm. Complimentary for Club Members and up to six guests; all other guests $20 tasting fee, refundable with minimum purchase or enrollment in our wine club.
ArborBrook Vineyards 17770 17770 NE Calkins Lane, Newberg, OR 97132
Sep 12, 2020 -
ArborBrook has been partnering with Janus Youth Programs to put on Janus' "Dinner in the Vines" for several ... Read More >>
Janus Youth Programs "Dinner in the Vines"
ArborBrook has been partnering with Janus Youth Programs to put on Janus' "Dinner in the Vines" for several years. The reason we have continued to support this event is simply because we feel so strongly that the programs and resources provided by Janus Youth Programs are so essential. Simply said, next time you're in Portland, take a look at the street kids. Really see them. Most are not on the street ...
ArborBrook Vineyards 17770 17770 NE Calkins Lane,Newberg,OR 97132
Sep 14, 2020 -
October wine club payment processing begins. If you have any payment or shipping changes, please contact ... Read More >>
October Wine Club Payment Processing Begins
October wine club payment processing begins. If you have any payment or shipping changes, please contact Angelina ASAP.
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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.