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Ratafia
is a fortified red wine (19% alcohol) with the addition
of oranges and other herbs and spices to make a unique
style of wine. Winemaker Nan Bailly learned to make
Ratafia in the Rhone Valley in France while working
as a student and often made it for friends and family
for gifts before she and her husband, Sam, began producing
the wine commercially.
Ratafia
is found in the areas of Spain, France and Italy bordering
the Mediterranean and is considered to be a regional
folk wine, the ingredients changing with the local
indeginous fruits and herbs.
The
name comes from an old world drink that was used to
toast the "ratification" of a treaty in
15th century Europe.
In
France, Ratafia is tradtionally served before a meal
as an aperitif, either by itself or with a bowl of
nuts or olives. We find the wine to be versatile for
both before and after a meal as well as a delicious
ingredient for recipes.
Our
distinctive bottle and label were awarded third place
at the prestigious San Francisco Wine Competiton.
The drawing for the label was done by Minneapolis
artist Leon Hushcha and the package design by Yamamoto
Moss of Minneapolis.
SERVE
RATAFIA
-
Straight up (port glass)
- Ratafia Royale (1 oz Ratafia to 4 oz. Champagne)
- On ice with a twist
- On ice with a twist and a splash of soda
- Cocktail mix
- Over ice cream (cool!)
Distribution
of Ratafia is limited throughout the Twin Cities area.
Please contact us if you would like to know store
locations.
RATAFIA
MENTHE
An
after-dinner drink
3
measures Ratafia
2 measures Creme de Cacao
1 measure Creme de Menthe
mint leaf garnish
RATAFIA
VINAIGRETTE FOR GRILLED SALMON
From
Ken Goff, former chef for many years at The Dakota
Bar and Grill in St. Paul, Minnesota.
Ingredients:
1/2 cup Ratafia
2 tablespoons red wine vinegar
1/2 cup water
1 tablespoon whole black peppercorns
1 cinnamon stick, crushed
1/3 teaspoon coarse sea salt
2 inch sprig of fresh thyme
2/3 cup extra virgin olive oil
Procedure:
In a non-remouseover pan, combine the Ratafia, vinegar,
water, pepper, cinnamon, salt and thyme and bring
to a boil. Reduce to 1/4 cup and strain. Allow to
cool. Whisk in the olive oil. Drizzle over grilled
salmon fillets or grilled tuna steaks.
MISS RATAFIA'S
MARINADE
For
chicken, pork tenderloin, lamb kebobs
1
part ratafia
1 part olive oil
crushed garlic (lots)
sprig of rosemary (big)
grated lemon rind (easy)
sea salt
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RATAFIA
POACHED PEACHES
From
Minnesota Recipes from the Road by Shelley Holl and
B.J. Carpenter, hoping to publish soon.
3/4
cup water
1/2 cup granulated sugar
1 1/2 cups Ratafia
1 small cinnamon stick
1/2 lemon, inserted with 3 whole cloves
6 whole peppercorns
1 1/2 pounds ripe peaches
Lemon zest and basil sprigs for garnish
Dessert cookies
Combine
all ingredients, except for the peaches, lemon and
basil, in a heavy-bottomed pan. Place over low heat
and simmer for 5 minutes.
While
syrup is simmering, halve, pit and peel the peaches.
Cut into 3/4 inch slices and place in the syrup (peach
slices should be submerged). simmer, uncoverted for
5 to 10 minutes, depending on the ripeness of the
peaches. Remove from the heat. Chill the peaches in
the poaching liquid.
To
serve, place the peach slices in shallow dishes with
some of the syrup which has been strained. Garnish
with basil sprigs, lemon zest, and small dessert-type
cookies on the side: macaroon, almond biscotti, or
ginger snaps. And of course, a glass of Ratafia.
Serves
4 - 6
WHITE
CHOCOLATE AND RATAFIA
WINE SAUCE
From
Tina, the extraordinary pastry chef at sorely
missed Zander Cafe
in St. Paul. She suggests serving these chocolate
sauces over your favorite cake with a fruit
garnish
or a simple dish of vanilla ice cream. (Tina says
this sauce is a funny color but tastes amazing!)
12
oz chopped high quality white chocolate
6 oz Ratafia
Place
chocolate and Ratafia in a stainless steel bowl small
enough to sit on top (not in) any sauce pan. Fill
suace pan with 1" of water, place on low heat
on stove top and place bowl with chocolate and Ratafia
over water in pan. Gently warm mixture stirring often
(not vigorously) until the chocolate is melted and
the two blend together to form a sauce. Serve warm.
DARK CHOCOLATE
AND RATAFIA WINE SAUCE
10
oz. chopped high quality semi-sweet chocolate
6 oz Ratafia
Follow
directions for white chocolate Ratafia wine sauce.
Serve warm.
Store
these sauces covered at room temperature up to 2 weeks.
Re-warm in microwave or double boiler.)
Rhubarb
Ketchup
From
our friends at REAL BREAD, Brett came up with this
wonderful condiment to serve with grilled
meats and vegetables, as sort of Minnesota
Romesco.
Find
the Twin Cities best bakers at the Midtown
Farmer’s
Market in Minneapolis every Saturday during
the market season
INGREDIENTS
2 pounds rhubarb stalks, cut into 1/2-inch dice
1/3 cup Alexis Bailly ratafia
1/4 cup red wine vinegar
1 cup sugar
Salt
Pimente d’espelette or cayenne pepper
In a medium saucepan, combine the rhubarb with the ratafia, vinegar, sugar
and bring to a boil. Remove the pan from the heat and let steep for 30 minutes.
Cover
and simmer over moderately low heat, stirring often, until the rhubarb is just
tender, about 5 minutes.
(Optional: Transfer to a blender and puree—I didn’t).
Season with salt and espelette or cayenne pepper to taste. |
