Red Electra
California Muscat Wine, 2003
Andrew Quady, Madera California
$12.95
This is one of the wines we tried at the wine tasting during our Christmas shopping trip to Lee (along with the Riesling Kevin commented on earlier). I very much like this one, and would definitely like to pick it up again. It's one I could happily have around and have a small glass of after dinner at night.
It's sweet without being sugary, with a hint of fizz. It was compared by some to a port (and Kevin has now promised to pick up a port for me to try). It is definitely not intended to be anything but a dessert wine, and I think it would pair well with a rich, dark dessert like chocolate.
You may say this is cheating. But these came out SO good with a sharp lemony taste and just enough sweet and a brilliant little bite at the end. I'll definitely make them again. I might actually use more ginger next time. If I'd had the shredded ginger, I would've used that.
Lemon Ginger Cookies
1 box lemon cake mix
1/2 cup oil
2 eggs
zest of 1 lemon, minced
1 tsp ground fresh ginger (I get it from a jar -- SpiceWorld)
1/4 cup candied ginger
Preheat oven to 325. Stir together first five ingredients. Stir in candied ginger. Drop by teaspoonfuls (small scoop) onto ungreased cookie sheets and bake for 8 minutes. If you use a medium scoop, bake for roughly 15 minutes.
If you want to add a fancy finish, frost with a dollop of vanilla frosting just before serving.