RICH MADEIKA LANDY'S

DIUM YEARS

DRY MADEIRA BLANDY'S

Château d'Esclans - 'Whispering Angel' - Côtes de Provence - France

Domaine de Montille - Meursault - 'Les Clous Dessous' - Burgundy - France

Château Carbonnieux - Pessac-Léognan - Bordeaux - France

Schloss Gobelsburg - Gruner Veltliner - Kamptal - Austria

Laurent Perrier- 'Harmony' - Demi-Sec

Billecart-Salmon - Brut Rosé

Bollinger 'Special Cuvée' - Brut

Pol Roger 'Reserve' - Brut

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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment) and set aside.

Prepare

Whisk together the dry ingredients: in a large bowl, sift or whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients: In a medium bowl, whisk the eggs until uniform, then add the buttermilk, vegetable oil and vanilla extract. Whisk until blended.

Mix batter: With a stand mixer on low (or a large bowl and hand mixer), slowly add the wet mixture to the dry ingredients and mix until just combined. Gradually pour in the hot brewed coffee while mixing on low — the batter will be thin. Scrape the bowl and fold once to ensure uniformity.

Bake: Divide batter evenly between the prepared pans. Bake in the preheated oven for 28–35 minutes, rotating once halfway through, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool: Allow cakes to cool in pans on a wire rack for 10 minutes. Run a knife around edges, invert onto racks, remove parchment, then cool completely before filling and frosting (about 1–1.5 hours).

Chop chocolate: Place the finely chopped semisweet chocolate in a heatproof bowl.

Heat cream: In a small saucepan, bring the heavy cream just to a simmer over medium heat — do not boil. Remove from heat and stir in the espresso powder (if using) and corn syrup.

Combine: Pour the hot cream mixture over the chopped chocolate and let sit undisturbed for 2–3 minutes to soften the chocolate. Then gently stir from the center outward until smooth and glossy. Stir in the butter until fully incorporated and smooth.

Chill to spreading consistency: Let the ganache cool at room temperature until slightly thickened (about 30–40 minutes). For faster set, refrigerate briefly but check often — you want a spreadable, pipeable texture, not rock hard.

Beat butter: In a large bowl with a mixer, beat the softened butter on medium speed for 1–2 minutes until creamy and pale.

Add dry: Sift the confectioners' sugar and cocoa powder together to remove lumps. With the mixer on low, gradually add the sugar/cocoa to the butter in thirds, mixing after each addition to incorporate and avoid a sugar cloud.

Adjust texture and flavor: Add the salt, vanilla extract and 2 tablespoons of heavy cream; increase speed to medium and beat for 1 minute. If the frosting is too stiff, add remaining heavy cream 1 tablespoon at a time until desired consistency is reached. Taste and adjust salt or vanilla as needed.

Smooth: Beat on high for 30 seconds to whip air into the frosting for a light, spreadable texture.

Level cakes: If cakes have domed, use a serrated knife to level the tops so they stack evenly.

First layer: Place one cake layer on a serving plate or cake board. Spread half of the ganache evenly over the top, leaving a small 1/4-inch rim to prevent it from oozing when the next layer is added.

Second layer: Gently set the second cake layer on top. Press lightly to adhere. Use a thin crumb coat of chocolate buttercream (about 1/4–1/3 cup) around the top and sides to lock in crumbs. Chill the cake for 15 minutes to set the crumb coat.

Final frost: Apply the remaining buttercream in generous layers, smoothing the sides and top with an offset spatula or bench scraper. If desired, pipe a decorative border using any remaining frosting.

Finish with ganache: Spoon any remaining ganache into a small bowl and, if slightly warm, drizzle or pour small amounts over the top center of the cake, letting it drip a few places down the sides for a rich glossy accent. Alternatively, heat ganache slightly and thin with 1 tsp cream if too stiff.

Garnish and serve: Scatter chocolate shavings over the top and sprinkle a few sea salt flakes to enhance the chocolate flavor. Allow the assembled cake to rest at room temperature 20–30 minutes before slicing for cleaner cuts. Store leftovers covered in the refrigerator up to 4 days; bring to room temperature before serving.

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

fine sea salt

eggs

buttermilk

vegetable oil

hot brewed coffee

pure vanilla extract

semisweet chocolate, finely chopped

heavy cream

unsalted butter

light corn syrup

espresso powder (optional)

unsalted butter, softened

confectioners' (icing) sugar

salt

chocolate shavings or curls

sea salt flakes

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment; lightly dust with flour and tap out excess.

Prepare and Preheat

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until evenly combined.

Dry Ingredients

In a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the softened unsalted butter with 1.75 cups granulated sugar on medium-high speed for 3–4 minutes until pale and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, beating briefly after each addition to incorporate. Scrape down the bowl and add the vanilla extract.

Add Eggs and Vanilla

With the mixer on low, add one-third of the dry flour mixture, then half of the milk + buttermilk mixture (combine 1 cup whole milk and 1/2 cup buttermilk before starting). Continue alternating, ending with the last third of dry ingredients. Mix only until just combined to avoid overworking the batter.

Alternate Dry and Wet

Divide batter evenly among the prepared pans (about 1 1/3 cups batter per pan). Smooth tops and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and tops spring back lightly.

Bake

Allow cakes to cool in pans for 10 minutes, then run a knife around edges and invert onto wire racks. Peel off parchment and cool completely before assembling (at least 1 hour).

Cool

In a medium heavy-bottomed saucepan, combine 0.75 cup granulated sugar and 2 tablespoons water. Without stirring, heat over medium heat until sugar melts and turns a deep amber color (about 8–10 minutes). Swirl the pan gently to ensure even coloring but avoid stirring which can cause crystallization.

Make Caramel

Remove from heat and carefully whisk in 3 tablespoons unsalted butter until melted. Slowly pour in 1/3 cup warm heavy cream while whisking (mixture will bubble). Stir until smooth. Add 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1/8 teaspoon fine sea salt. Taste and adjust lemon or salt. Set aside to cool until warm but pourable (about 15–20 minutes).

Finish Caramel

If the caramel becomes too firm, warm gently over very low heat and whisk until spreadable. Do not overheat or it will thin excessively.

Chill Slightly

In a heatproof bowl set over a saucepan of simmering water (double boiler), combine 4 room-temperature egg whites and 1 cup light brown sugar. Whisk constantly until sugar is dissolved and mixture registers 160°F (71°C) on an instant-read thermometer or feels warm to the touch and no longer grainy between fingers (about 3–5 minutes).

Dissolve Sugar

Transfer the warm egg white-sugar mixture to a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the meringue is glossy, thick, and cooled to room temperature (about 8–12 minutes). It should form stiff glossy peaks.

Whip Meringue

With the mixer on low, add the softened unsalted butter, a few tablespoons at a time, allowing each addition to incorporate. Once all butter is added, increase speed to medium-high and whip until light, silky, and spreadable (5–8 minutes). If the buttercream looks curdled at any point, continue whipping — temperature adjustment usually resolves it. Add 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt; mix until combined.

Add Butter

If cake layers have domes, level them with a serrated knife or cake leveler. Place first layer on a cake board or serving plate. Spread a thin crumb coat of brown sugar Swiss meringue buttercream (about 1/3 cup) to seal crumbs.

Level and Layer

Spoon or pipe about 1/3 of the caramel-lemon filling over the crumb-coated first layer, leaving a small edge to prevent overflow. Spread evenly with an offset spatula.

Add Filling

Top with the second cake layer, apply another thin layer of buttercream if needed, then spread another 1/3 of the caramel-lemon filling. Place the final cake layer on top.

Repeat Layers

Apply a thin full crumb coat of buttercream to the entire cake and refrigerate for 20–30 minutes to set.

Crumb Coat

Using the remaining buttercream, frost the cake smoothly or create rustic swirls. If desired, spoon additional warmed caramel-lemon filling into the center top and allow a little to drip down the sides for a signature look.

Final Frosting

Press toasted almond flakes onto the sides of the cake, arrange thin lemon slices on top, and dust lightly with edible gold dust or sprinkles if using. Chill briefly to set before serving.

Garnish

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Keep leftover cake refrigerated for up to 4 days; bring to room temperature before serving for best texture.

Serve

large eggs

whole milk

vanilla extract

water (for caramel)

heavy cream, warm

fresh lemon juice

lemon zest

egg whites (room temperature)

light brown sugar

toasted almond flakes

lemon slices (thin)

edible gold dust or sprinkles (optional)

If you prefer the Madeira to be more pronounced, pour 0.25 oz Blandy's (or another dry Madeira) into a chilled coupe or martini glass, swirl to coat the interior, then discard excess or leave a thin film. Otherwise, simply chill the glass in the freezer for 5–10 minutes.

Chill and optionally rinse

Add 2 oz London dry gin, 2 tablespoons (about 1 oz) dry Madeira, 0.5 oz fresh lemon juice, 0.25 oz simple syrup and 2 dashes orange bitters into a cocktail shaker.

Combine ingredients

Fill the shaker with ice (about 1 cup or enough to come within 1 inch of the shaker top).

Add ice

Shake vigorously for 12–15 seconds until the shaker feels well chilled and a light frost forms on the exterior. This both chills and dilutes the drink to balance the Madeira and lemon.

Shake

Double-strain the mixture through a cocktail strainer and fine mesh sieve into the prepared chilled coupe or martini glass to remove ice shards and ensure a silky texture.

Fine strain

If using a lemon twist, hold it over the glass and give it a quick sharp twist to express the citrus oils across the surface of the drink, then rub the rim and drop it into the cocktail (or place on the rim). Alternatively, flame an orange peel briefly and rest it on the glass for an aromatic serving.

Express oils

Serve immediately. Enjoy the balanced interplay of dry fortified wine with bright citrus and juniper-driven gin.

Dry Madeira

London dry gin

Fresh lemon juice

Simple syrup (1:1)

Orange bitters

Lemon twist (garnish)

Blandy's 10 or Madeira for glass rinse

Dehydrated lemon wheel or flamed orange peel (garnish)

Place the bottle of Château d'Esclans 'Whispering Angel' in the refrigerator for at least 2 hours prior to serving. Ideal serving temperature for this Provence rosé is 8–10°C (46–50°F). If you need to chill quickly, submerge the bottle in an ice-and-water bath for 20–30 minutes.

Refrigerate before serving

If using an ice bucket, fill it halfway with ice and add enough cold water to surround the bottle; let sit 20–30 minutes until the bottle feels cold to the touch. Do not over-chill — prolonged exposure below serving temperature will mute the wine's aromas.

Optional quick chill

Choose large white-wine or stemmed glasses to allow the wine's aromas to open. Rinse each glass briefly with a small splash of cold water and discard the rinse; this removes dust and cools the glass slightly. Dry the stem with a cloth to avoid fingerprints.

Prepare glasses

Open the bottle by removing foil and using a corkscrew if corked. Pour about 4–5 ounces (120–150 ml) per glass, filling roughly one-third to allow room for aroma. Hold the bottle at the base and use a clean cloth under the neck to prevent drips.

Pouring

Add a thin wheel of lemon or orange on the rim or float it gently in the glass for a subtle citrus note and visual appeal. Alternatively, tuck a small sprig of fresh mint into the glass for a light herbal accent — do not muddle.

Garnish (optional)

Present the glasses immediately. Encourage guests to smell first, then take a small sip to appreciate Whispering Angel's pale salmon color, delicate red-fruit and stone-fruit aromas, and crisp mineral finish. If tasting over time, keep the bottle in an ice bucket to maintain temperature.

Serve and enjoy

If the bottle is not finished, reseal with the original cork (inserted cork-end down if synthetic) or a wine stopper and refrigerate upright. Consume within 2–3 days for best freshness. Avoid leaving the bottle at room temperature after opening.

Do not add ice directly to the wine unless preferred; if using, add 1–2 ice cubes per glass and be aware it will dilute flavor as the ice melts.

Château d'Esclans 'Whispering Angel' rosé (Côtes de Provence, France)

Ice (optional)

Water (for rinsing glass)

Large white wine glasses (or stemmed glasses)

Thin lemon or orange wheel

Fresh mint sprigs

Chill the Domaine de Montille Meursault to 10–12°C (50–54°F). Remove from the refrigerator 20–30 minutes before serving if it is colder than that to allow aromas to open. Use a waiter’s corkscrew to carefully remove the cork; inspect briefly for any off odors.

Chill and open

Decanting is optional for a young Meursault. If the bottle has light sediment or you want the wine to aerate, decant for 20–30 minutes in a clear decanter. Otherwise, pour directly into clean white wine glasses, filling to the widest part of the bowl (about one-third full).

Provide a small glass or carafe of filtered water for guests to rinse or cleanse the palate between tastes.

Warm the loaf briefly in a 350°F (175°C) oven for 8–10 minutes if desired. Slice and serve with softened unsalted butter. The bread and butter create a neutral, slightly fatty base that complements the wine’s texture.

Arrange the triple-cream cheese, goat cheese, and hard alpine cheese on a board. Offer thin slices of prosciutto alongside. Serve cornichons and toasted walnuts on the board for contrast.

Taste sequence: start with mild goat or triple-cream cheese (creamy, tangy), then move to smoked or cured meats, finish with the firmer alpine cheese. The wine’s richness and mineral backbone will harmonize with the creamy textures and savory cured flavors.

Arrange smoked salmon on a platter; drizzle with 2 tsp extra-virgin olive oil, scatter fresh dill and serve with lemon wedges. The saline, fatty salmon pairs with the wine’s acidity and stone-fruit notes.

For scallops: pat scallops dry, season lightly with salt and sear in a hot pan with a little oil 1–2 minutes per side until golden (if serving warm). For a chilled presentation, sear briefly and chill on a bed of crushed ice. Serve 2 scallops per person as an accompaniment to the wine.

Blanch asparagus in salted boiling water for 2–3 minutes until bright green and tender-crisp; plunge into ice water to stop cooking. Dress lightly with 1 tbsp extra-virgin olive oil, sprinkle with sea salt and freshly ground black pepper. Serve chilled or slightly warm.

Slice heirloom tomatoes, drizzle with a touch of olive oil, season with salt and pepper, and serve alongside the asparagus. The vegetal freshness and subtle acidity will echo the wine’s minerality.

Slice the fresh pear and arrange on a small plate. Lightly drizzle with 1 tsp honey and offer crackers or water biscuits. This light, fruit-accented finish complements any lingering floral or honeyed notes in the wine without overwhelming it.

Suggested tasting order: start with the lighter vegetarian items (asparagus, tomato), move to smoked salmon and triple-cream cheese, then enjoy prosciutto and hard alpine cheese, and finish with scallops or pear with crackers. Sip the Meursault between bites to note how its weight, oak influence (if present), stone-fruit and citrus notes, and mineral finish change with each pairing.

Store any leftover opened bottle upright in the refrigerator with a stopper; consume within 3–4 days for best quality. Bring back to serving temperature before drinking.

Domaine de Montille Meursault 'Les Clous Dessous' (Bottled wine)

Filtered water (for glass rinsing and palate cleaning)

Crusty baguette or country loaf (to serve)

Unsalted butter (room temperature)

Triple-cream or mild goat cheese (e.g., Brillat-Savarin or Chèvre)

Hard alpine cheese (e.g., Comté or Beaufort), thinly sliced

Prosciutto or Serrano ham, thinly sliced

Cornichons (small pickles)

Walnuts or Marcona almonds (lightly toasted)

Smoked salmon (thin slices)

Cooked sea scallops (seared, chilled or warm)

Lemon (cut into wedges)

Extra-virgin olive oil

Fresh dill (optional, for smoked salmon)

Blanched asparagus (trimmed, chilled or warm)

Heirloom tomatoes (sliced)

Extra-virgin olive oil (for dressing)

Sea salt

Freshly ground black pepper

Fresh pear (ripe, sliced)

Light honey (for drizzling)

Crackers or water biscuits

Determine whether your Château Carbonnieux is a white (or dry white Bordeaux) or red. For white wines: chill the bottle to 8–12°C (46–54°F). Place the bottle in a wine cooler or an ice bucket filled halfway with crushed ice and a little water for 15–30 minutes if it is at room temperature. For red wines: serve slightly cool for younger bottles (14–16°C / 57–61°F) or at cellar temperature (16–18°C / 61–64°F) for more developed vintages. Use a cooler briefly if the red is too warm, or remove from the fridge 20–30 minutes before serving if it is too cold.

Chill or open bottle

Select the appropriate glass: a Bordeaux glass (taller bowl) for Château Carbonnieux red, or an aromatic white wine glass for the white. Inspect glasses for cleanliness and polish with a clean towel so they are free of spots. Place one glass per guest, allowing 1–2 inches (2.5–5 cm) of headspace when pouring.

Prepare glassware

If the bottle is an older red (typically 10+ years) or shows significant sediment, decant to separate sediment and allow the wine to open. Stand the bottle upright for several hours before opening to let sediment settle. Open carefully, pour slowly into a decanter in one steady stream, watching for sediment near the end; stop pouring when sediment approaches the neck. For younger reds, decanting 30–60 minutes before serving can help aerate and soften tannins. Do not decant most whites.

Decanting (if appropriate)

Wipe the top of the bottle with a clean towel. Use a corkscrew to cut and remove the foil cleanly, then extract the cork gently. Smell the cork and pour a small tasting (about 30–50 ml) into a glass to check the wine for faults (e.g., cork taint). If the wine is fine, proceed to pour for guests.

Open the bottle

Pour 120–150 ml per glass for a standard tasting or 150–180 ml for a full pour. Hold the bottle at the base and pour in a steady stream, twisting slightly at the end to avoid drips. Place opened bottle in an ice bucket for whites or in a cool place for reds. Offer the first glass to the host/guest of honor to taste; then pour remaining guests.

Pour and serve

Cheese & bread: For the white Château Carbonnieux or a dry white Bordeaux, serve slices of ripe goat cheese with fresh baguette. For the red, arrange a charcuterie board with prosciutto, salami, pâté, mixed olives, and cornichons alongside sliced country bread and butter.

Warm dishes: For older, fuller-bodied reds from Château Carbonnieux, serve with roasted duck breast or sautéed wild mushrooms. Keep warm and bring to the table alongside decanted wine so the flavors align.

Tasting sequence: If serving both white and red from the estate, taste the white first, followed by the red. Cleanse the palate with plain bread between wines if needed.

Rich Madeika Landy's

Dium Years

Dry Madeira Blandy's

Château D'esclans - 'whispering Angel' - Côtes De Provence - France

Domaine De Montille - Meursault - 'les Clous Dessous' - Burgundy - France

Château Carbonnieux - Pessac-léognan - Bordeaux - France

Schloss Gobelsburg - Gruner Veltliner - Kamptal - Austria

Laurent Perrier- 'harmony' - Demi-sec

Billecart-salmon - Brut Rosé

Bollinger 'special Cuvée' - Brut

Pol Roger 'reserve' - Brut

Dessert Cocktails

Zero Proof

Premium Cocktails

River Café Classics

Specialty Cocktails

Classic Bar