Cabernet Brownies from the Blackmarket Bakery

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Cameray_IHB

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The creative geniuses over at Blackmarket Bakery in Irvine have come up with this match made in heaven: Cabernet Brownies.



The Irvine bakery, whose owner Rachel Klemek is considered the ?Ace of Cakes? of Orange County, has combined Wine Flour with Belgian chocolate to create a line of special brownies.



<a href="http://fastfood.freedomblogging.com/2009/10/13/food-spotting-wine-chocolate-brownies/35343/">http://fastfood.freedomblogging.com/2009/10/13/food-spotting-wine-chocolate-brownies/35343/</a>



<strong>Has anyone tried their cakes?</strong>
 
[quote author="Cameray" date=1255501208]The creative geniuses over at Blackmarket Bakery in Irvine have come up with this match made in heaven: Cabernet Brownies.



The Irvine bakery, whose owner Rachel Klemek is considered the ?Ace of Cakes? of Orange County, has combined Wine Flour with Belgian chocolate to create a line of special brownies.



<a href="http://fastfood.freedomblogging.com/2009/10/13/food-spotting-wine-chocolate-brownies/35343/">http://fastfood.freedomblogging.com/2009/10/13/food-spotting-wine-chocolate-brownies/35343/</a>



<strong>Has anyone tried their cakes?</strong></blockquote>


Sounds good, but "wine flour?!?" How do you make flour from wine? Do you evaporate the liquid and use the remaining solids? (This is a rhetorical question, but if someone knows, please feel free to chime in.)
 
[quote author="EvaLSeraphim" date=1255512887]Sounds good, but "wine flour?!?" How do you make flour from wine? Do you evaporate the liquid and use the remaining solids? (This is a rhetorical question, but if someone knows, please feel free to chime in.)</blockquote>


Why you would waste wine on flour is beyond me. Drink it!
 
[quote author="EvaLSeraphim" date=1255512887][quote author="Cameray" date=1255501208]The creative geniuses over at Blackmarket Bakery in Irvine have come up with this match made in heaven: Cabernet Brownies.



The Irvine bakery, whose owner Rachel Klemek is considered the ?Ace of Cakes? of Orange County, has combined Wine Flour with Belgian chocolate to create a line of special brownies.



<a href="http://fastfood.freedomblogging.com/2009/10/13/food-spotting-wine-chocolate-brownies/35343/">http://fastfood.freedomblogging.com/2009/10/13/food-spotting-wine-chocolate-brownies/35343/</a>



<strong>Has anyone tried their cakes?</strong></blockquote>


Sounds good, but "wine flour?!?" How do you make flour from wine? Do you evaporate the liquid and use the remaining solids? (This is a rhetorical question, but if someone knows, please feel free to chime in.)</blockquote>


According to <a href="http://www.foodnavigator-usa.com/Financial-Industry/Wine-flour-promises-taste-health-benefits-to-bakers">this</a> article, it's made from the grape skins.



"The product is obtained using a patent-pending drying process, applied to the grape pomace - or what is left of the fruit after it has been crushed for wine-making. Primarily made up of grape skins, together with a small amount of seeds, this by-product is dried, sifted and ground into a flour."
 
I love cooking with wine. Sometimes I even put it in the food.



<a href="http://www.foodnavigator-usa.com/Financial-Industry/Wine-flour-promises-taste-health-benefits-to-bakers">Wine flour:</a> "Primarily made up of grape skins, together with a small amount of seeds, this by-product is dried, sifted and ground into a flour." Little did I realize, they will also come out with flour made from asparagus, peas, carrots, and the like.



Edit: Oops. Ohnelly beat me.
 
[quote author="EvaLSeraphim" date=1255513844]I wonder if that will pass muster with FDA? Since the grapes haven't been fermented, technically it's not wine. :-/</blockquote>


Ya, I was wondering the same...shouldn't it be called grape flour? Or do they strain the skins out after the wine has fermented and then make the flour out of it? Do the skins stay on during the fermentation process? :red: Despite all the wine tastings I've been to, I'm still not 100% sure of the process...
 
[quote author="ohnelly" date=1255515197]Or do they strain the skins out after the wine has fermented and then make the flour out of it? Do the skins stay on during the fermentation process?</blockquote>


Good questions. From your quote above, it sounds like they make the flour from the left-overs before it goes in the fermentation tank. But... with cab sauv, they usually ferment the wine with the skins (how it gets the deep red color) and sometimes some stems and seeds. So, really, I'm at a loss.
 
[quote author="EvaLSeraphim" date=1255515696][quote author="ohnelly" date=1255515197]Or do they strain the skins out after the wine has fermented and then make the flour out of it? Do the skins stay on during the fermentation process?</blockquote>


Good questions. From your quote above, it sounds like they make the flour from the left-overs before it goes in the fermentation tank. But... with cab sauv, they usually ferment the wine with the skins (how it gets the deep red color) and sometimes some stems and seeds. So, really, I'm at a loss.</blockquote>


Maybe they are the skins from the zins that make white zin. In that case, not so much waste, but more sustainable... in a way... white zin is still a waste. If it is cab, well... there is another grape glut and the world only needs so much $2 buck up-chuck.
 
[quote author="Cameray" date=1255501208]



<strong>Has anyone tried their cakes?</strong></blockquote>


I ordered a cake from there. I was told that it was their "lightest" cake.

It was 50% butter, and I am not exaggerating. It was almost inedible. No one at the party liked it.

That was a great disappointment since the service there was really good and the pastries that they had in the store looked good too.

Maybe I'll give them a second chance at some point, but not soon.
 
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