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NOVEMBER 2011
SWEET & SPICY MULLED WINE
I guess we'll not soon forget the snowstorm of October 2011 that left many, many folks without power, water, etc. Had I known this was going to happen, I would have sent this recipe out a month sooner -- all you need is a pot and heat source.
Ingredients:
Three bottles El Paso's sweet Mellow Red
2 apples studded with 2 whole cloves each
1/2 cinnamon stick
1 pinch of freshly ground nutmeg
The rind of 1/2 orange
Just put everything in any kind of pot and place over any kind of heat. That's it! If you plan on keeping it hot for over an hour, remove everything but the apples. Enjoy!
JULY/AUGUST 2011 -- RECIPES COMING SOON!
JUNE 2011
WHITE WINE MARINADE FOR SEAFOOD
Here's a simple white wine marinade that's good for any seafood.
Ingredients:
1/2 c. dry white wine (Our "WINE-OF-THE-MONTH" -- ISABEL).
1/4 c. extra-virgin olive oil
3 tbls. fresh lemon juice
3 tbls. chopped fresh Italian (flat-leaf) parsley
2 sprigs fresh rosemary or 1 tbl. dried
2 bay leaves
1/2 medium onion, thinly sliced
1 tsp. salt
1/2 tsp. freshly ground black pepper
Combine all the ingredients in a small bowl and whisk to mix. Use this marinade within an hour of preparing. This wonderful and zesty marinade makes about 3/4 cup which is enough for 2 pounds of seafood.
From THE BARBECUE BIBLE
MAY 2011
Sorry, no recipe this month.
APRIL 2011
CREAMY CHICKEN AND MUSHROOMS
Ingredients:
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika
3 boneless, skinless chicken breasts, cut into pieces
1-1/2 c. sliced fresh mushrooms
1/2 c. sliced green onions
1-3/4 tsps. chicken bouillon granules
1 c. dry white wine (our dry Riesling is perfect!)
1/2 c. water
1 can (5 oz.) evaporated milk
5 tsps. cornstarch
Hot cooked rice
Combine salt, pepper and paprika in small bowl, sprinkle over chicken.
Layer chicken, mushrooms, green onions and bouillon in 4-1/2 quart Crock-Pot slow cooker. Pour wine and water over top. Cover, cook on HIGH 3 hours or on LOW 5 to 6 hours. Transfer chicken and vegetables to platter; cover with foil to keep warm.
Combine evaporated milk and cornstarch in small saucepan, stirring until smooth. Add 2 cups cooking liquid from Crock-Pot slow cooker; bring to a boil. Boil 1 minute or until thickened, stirring constantly. Serve chicken and sauce over rice.
From THE ORIGINAL CROCK-POT COOKBOOK
DECEMBER 2010
PEARS IN RED WINE
(Serve as a fruit course for breakfast, or at dinner as a lovely, light dessert.)
Ingredients:
3 c. "WINE-OF-THE-MONTH" -- Cabernet Sauvignon
1/2 c. sugar
1/2 tsp. grated lemon zest
4 whole cloves
1 cinnamon stick, cracked
8 black peppercorns
1/2 tsp. vanilla extract
4 firm, ripe pears
In a large saucepan, combine the wine, sugar, lemon zest, cloves, cinnamon, peppercorns, and vanilla. Bring to a boil and cook to reduce by half. Add the pears to the wine mixture, reduce heat to just below simmering, and cook for 20 minutes, or until pears are tender when pierced.
Using a slotted spoon, transfer the pears to 4 shallow bowls. Strain the sauce through a fine mesh sieve. Pour a little sauce over each pear and serve warm.
Makes 4 servings
From TASTING THE WINE COUNTRY
Youngberg Hill Inn
NOVEMBER 2010
HEARTY LENTIL SOUP
Ingredients:
3 tbls. olive oil
2 large onions, chopped
1 carrot, chopped
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
3 c. beef stock
1 c. dry lentils, washed
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 c. chopped fresh parsley
1/2 c. Rusty Nail -- the "WINE-OF-THE-MONTH"
Salt and pepper
2/3 c. grated Monterey Jack cheese
2 to 3 strips bacon, cooked crisp and crumbled
Heat the olive oil in a large saucepan and saute the onions and carrots for 3 to 5 minutes. Add the herbs and saute for 1 minute more. Add the stock, lentils, tomaties with their juice and the parsley.
Cover the saucepan and cook until the lentil are tender, 45 to 60 minutes. Add the wine. Taste for seasoning, adding salt and pepper if necessary.
To serve, place 2 tablespoons grated cheese in each serving bowl, pour in soup and top with crumbled bacon. This dish is especially delicious when served with hot corn muffins. May be made ahead and reheated -- it gets better! Serves 4 to 6.
From COOKING WITH WINE
Virginia and Robert Hoffman
RECIPE ARCHIVE>>
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