The Kitchenette: feel free to wine

This will be my last article of the semester as we turn the paper over to the new staff. So I thought we’d end with a toast of wine. The health benefits of wine are a hot topic these days. Most likely there is no way you can justify a typical Saturday night at UNH as healthy, but a glass or two of wine, you can write off as good for you.

Recent research has found that wine increases good cholesterol due to the antioxidants. That may contribute to why the French are so healthy, even with their fatty diet. These antioxidants also help maintain cellular health, which helps prevent cancer and lower blood pressure.

The main antioxidants in wine are polyphenols and resveratrol. Red wine is also toted to have more benefits than white, which is because it is higher in resveratrol, but both are beneficial. Resveratrol has also been found to keep cells healthy in the brain and decrease the risk for Alzheimer’s disease and Dementia. Keeping cells healthy is thought to cover muscle cells as well. Along with exercise, red wine may help decrease muscle deterioration.

Also a glass of wine, especially with a good friend, is a great way to relax and decrease stress levels. Keeping stress levels down is important to have the body functioning properly. Chronic stress can lead the body to behave like it would under sudden stresses, like sickness. It can also cause inflammation. Everyone needs to unwind, especially as we get towards the end of the semester with lots of work.  

Wine is great for cooking. I like to use wine after cooking meat in a pan to deglaze the pan and make a sauce. It is also a great addition to pasta sauce. Chocolate and red wine pair well together, especially in baked goods. Next time you’re cooking and drinking, throw some wine in your food and you’ll be surprised by how much more flavor you get. Be creative!

Class of 2012, raise your glass of red wine. We’re almost done! I hope you are a bit more creative and informed in your kitchenette now, thanks to this column. Happy eating and drinking!

Red Wine Chocolate Cake (smittenkitchen.com)

Ingredients

Cake

6 tablespoons unsalted butter, at room temperature

3/4 cup firmly packed dark brown sugar

1/4 cupwhite granulated sugar

1 large egg + 1 large egg yolk, at room temperature

3/4 cup red wine, any kind you like

1 teaspoon vanilla extract

1 cup + 1 tablespoon all-purpose flour

1/2 cup Dutch cocoa powder

1/8 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon table salt

1/4 teaspoon ground cinnamon

Topping

1/2 cup mascarpone cheese

1/2 cup chilled heavy or whipping cream

2 tablespoons granulated sugar

1/4 teaspoon vanilla extract

Directions

Cake

Preheat the oven to 325°F. Line the bottom of a nineinch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about three minutes.

Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven.

Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula.

Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate.

Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.

Topping

Whip mascarpone, cream, sugar and vanilla together until soft peaks form — don’t overwhip.

Dollop generously on each slice of cake. It can also be covered and refrigerated for up to four hours.