Chef Nini Nguyen shares the perfect holiday dessert and wine pairing

While pies and cookies fill the holiday table, the perfect holiday dessert and wine pairing may not be the most expected choice. Chef Nini Nguyen is whipping up delicious dessert that will impress even the critical guest. This holiday season take a trip to Portugal and discover the bounty of flavors.

During the winter months, red wine often fills the glass. From that evening sipper after a long day to a hearty comfort food meal, a robust, jammy wine is always waiting to be poured.

While some people are drawn to that bold Napa Cab or even that Washington Pinot Noir, those red wines aren’t the only options on the shelf. Silk & Spice Red Blend from Portugal offers an bold flavor experience that draws wine lovers back for another sip.

With intense aromas that entice the wine drinker, the Silk & Spice berry notes enhance the spicy qualities of this wine. From pepper to a hint of vanilla, the nuanced wine invites drinkers to sip and savor the experience. As the long finish lingers on the palate, the wine leaves a lasting impression that deserves to be enjoyed over and over again.

Although a full-bodied wine, it has soft tannins. It is a great wine that is lovely on its own as well as paired with a variety of food recipes.

What recipe does Nini Nguyen pair with Silk & Spice?

Since Silk & Spice is from Portugal, Nguyen is whipping up a seasonal version of a classic Portuguese dessert. The Pumpkin Spice Pasteis de Nata is a twist on the traditional Portuguese pastry. Although this recipe does take some pastry skills, it is one that many bakers will want to master.

Pumpkin Spiced Pasteis de Nata by Nini Nguyen

Notes: Makes enough for 18-24 egg tarts

Pasteis de nata (Portuguese egg tart)

For the Custard

• 1c cream (can combine with milk)
• 1c milk
• 1 lemon peel (optional)
• 1 cinnamon stick (optional)
• 1c pumpkin puree, canned
• 4T corn starch
• Pinch of salt
• 1⁄2t pumpkin spice
• 3⁄4c sugar
• 6 yolks
• 1⁄2t vanilla paste or good extract

Method:

1. Place milk and cream into a sauce pot and bring to a simmer.
2. Place lemon peel and cinnamon stick into the milk and let it sit for 10 minutes.
3. Remove lemon peel and cinnamon.
4. Add pumpkin puree into the milk mixture and whisk.
5. In a separate bowl, whisk together corn starch, sugar, pumpkin spice and salt.
6. Mix starch mixture into the milk mixture and cook at medium heat until thickened.
7. Beat in egg yolks and vanilla extract quickly not to scramble eggs.
8. Strain and set aside until you need it to fill pastry.

For the Puff Pastry

• 1 pack or 2 sheets of frozen puff pastry, thawed
• 1 stick butter, room temperature

Method:

1. Roll puff pastry into a rectangle. Does not have to be perfect, just flat
2. Smear 4 tablespoons of butter on the rectangle but leave an inch on the long side of the pastry plain.
3. Roll the pastry into a log and refrigerate.
4. Cut 1 inch pieces of the log and place into muffin tins
5. Smear the dough making sure to cover the tin and freeze for 5-10 minutes.

For the Tart

• Pour custard into the tart shells (better if not super cold).
• Bake at 400 degrees on the second lowest shelf in the oven for 10 minutes and rotate for another 5 minutes.
• Place the tray on the second highest shelf and then turn the broiler on for 2 minutes just until the top puffs up and brown.
• Take tarts out of tin and cool on wire rack.
• Serve warmish.

For anyone who wants to sip another pumpkin pie, this recipe could be a great option. And, individual little tarts make the dessert even more festive for the season.

What is your favorite holiday dessert and wine pairing? Have you ever had natas before?