German Style Mulled Wine (Glühwein)

INGREDIENT LIST

2 medium lemons
2 medium oranges
10 whole cloves
5 cardamom pods
1 1/4 cups granulated sugar
1 1/4 cups water
2 (3-inch) cinnamon sticks
1 Small vanilla pod (crush slightly with back of knife)
2 (750-ml) bottles dry red wine, such as Cabernet Sauvignon or Barolo
1/2 cup brandy
Cheesecloth
Kitchen Twine

DIRECTIONS

Using a vegetable peeler, remove the zest from the lemons and oranges in wide strips, avoiding the white pith as they will add a bitter taste. Place the zest in a large saucepan. Juice the lemons and oranges and add the juice to the pan. Place the cloves, cardamom and vanilla pod in a small piece of cheesecloth, tie it tightly with kitchen twine and add the bundle to the saucepan.

Add the sugar, water, and cinnamon sticks, place the pan over high heat, and bring to a simmer, stirring to dissolve the sugar. Reduce the heat to low and continue to simmer, stirring occasionally, until the mixture is reduced by about one-third, about 20 minutes.

Add the red wine and brandy, stir to combine, and bring just to a simmer (don’t let it boil, as you do not want to cook off alcohol). Remove from the heat and remove and discard the spice bundle before serving.

Want to learn more about Glühwein? Click here.

Originally published in The Wine Cellar December 2015.

Rustic Beef Stew with Cabernet Sauvignon

INGREDIENT LIST

1 1/2 Lbs Stewing Beef
1/3 C Vegetable Shortening
3/4 C Flour
1/4 Tsp Smoked Paprika
1 Tsp Garlic Powder
1/4 Tsp Salt
1/4 Tsp Pepper
1-1.36L Can Tomato Juice
1 C Beef Stock
1 C Cabernet Sauvignon - Chilean is good
1 Large Onion, Diced
4 Large Potatoes scrubbed not peeled, Diced
4 Large Carrots, peeled and sliced
4 Celery stalks, washed and sliced
Fresh Celery Leaves (approx. 1/4C), finely diced
1 1/2 Tsp Worcestershire Sauce
1/2 Tsp Dried Basil
1 Tsp Dried Oregano
1 Tsp Dried Rosemary, Crushed
3 Bay Leaves
1-2 Garlic Cloves, pressed
Salt and Pepper to taste

DIRECTIONS

Trim any large pieces of fat off the stewing meat, but leave the marbling. In a large bowl combine flour, garlic powder, paprika, salt and pepper. In a large stock pot, over medium heat, melt shortening. While shortening is melting dredge meat in flour mix and shake off most of the flour but not all, as this will help to thicken stew. Once all the meat has been added to the pot continue to stir meat so it does not stick to pot. Just brown the outside of meat, or it will be tough and not tender. Add diced onions. Now add the whole can of tomato juice in small increments so no clumps. Stir in stock and wine, if you find sauce is too thick, add more wine or stock. Reduce heat to low and add diced potatoes, celery leaves, Worcestershire sauce, basil, oregano, rosemary, bay leaves, pressed garlic, salt and pepper, stirring occasionally. After approximately 30 minutes, add the carrots, stirring occasionally. Add celery approximately 30 minutes later. Continue to cook till vegetables are cooked. Serve with dumplings if desired and, of course, a glass of wine.

Originally published in The Wine Cellar November 2015.

White Wine Autumn Custards

INGREDIENT LIST

Caramel Sauce
1c Brown Sugar
1/2 c Half and Half
4 Tbsp Butter
1 Tbsp Vanilla
Pinch of Salt

Graham  Crust
1/2 c Graham Crumbs
1/4 c Granulated Sugar
1 Tbsp & 1 tsp Butter, melted
1/4 tsp Cinnamon
1/8 tsp Nutmeg

Custard
2 c  Milk (Homogenized)
2 Tbsp  Corn Starch
6 Tbsp  Granulated sugar
2 Yolks
2 Tbsp  Butter
1 tsp Vanilla
Pinch of Salt

Poached Apples
2 Large Granny Smith Apples
1 Tbsp  Lemon Juice
2 c White Wine (Off-Dry)
1 c Water
3/4 c Granulated sugar
1/4 tsp  Cinnamon
1/8 tsp Fresh Grated Ginger

1/4 c Pecans, chopped for Garnish


DIRECTIONS

For caramel sauce, combine sugar, cream, salt and butter into sauce pan over medium heat. Stir slowly but constantly until mixture blends and starts to thicken, about 5-7 minutes. Remove from heat to add vanilla, return to heat to allow it to thicken a little more. About 1-2 minutes. Pour into a glass container and refrigerate till ready for use.

For graham crust, preheat oven to 350F. Take a baking sheet and place 4, 3 ½ inch diameter ramekin dish on it. In a small mixing bowl combine graham crumbs, sugar, cinnamon and nutmeg. Take 1 Tbsp and 1 tsp butter and melt. Pour melted butter over crumb mixture and blend well. Put 4 Tbsp of graham mixture into each ramekin. Using the back of your tablespoon, press crumbs along the bottom and up to half way up the dish, thinning it as you move up. Bake 10-15 minutes or until lightly browned. Allow to cool as you make custard.

For the custard, separate egg yolks and put into a medium bowl and whisk in 1/2 c milk. Set aside. Then in a sauce pan, combine sugar, cornstarch and salt. Slowly whisk in milk a little at a time to avoid lumps. Over medium heat, stirring constantly, bring to simmer and remove from heat. Leave burner on. Spoon 1/2 c of hot mixture at a time into set aside egg milk mixture. Mix well with each addition till no more is left in pot. Return custard into sauce pan and return to heat, stirring slowly to thicken. About 4-6 minutes. Pour custard into each graham crust ramekins and press a small piece of saran onto each custard surface so skin doesn’t form. Refrigerate till ready for about an hour or till ready to serve.

For the poached apples, in a shallow dish pour lemon juice in. Peel, core and slice each apple and toss slices in lemon juice to stop browning. Remove apple slices and  place them in a medium bowl. Pour 1 c white wine over apple slices and let sit for approx. 15 minutes to really absorb the flavour of the wine. Remove apples and pour wine into sauce pan with remaining wine, water, sugar ginger and cinnamon. Heat over medium heat until sugar dissolves. Simmer for 5 minutes, then add apples, cover and simmer 4 minutes or until tender. Remove from heat and let cool.

Take chopped pecans and toss in a warm frying pan. Over medium high heat, toss them until they become toasted. Watch carefully.

Once ready for serving, take saran off custard and top with poached apples, drizzle with caramel sauce and sprinkle with toasted pecans.

Originally published in The Wine Cellar October 2015.

Tomato Pasta Sauce with Red Wine and Ground Beef

INGREDIENT LIST

1 Lb. Lean Ground Beef
1 Can Diced Tomatoes
1 Medium Onion, Diced
2 Large Garlic Cloves, Minced
6 Mushrooms, Washed and Sliced
1 C Red Wine
1/8 C Balsamic Vinegar
1/2 tsp Italian Seasoning
1/2 tsp Oregano
1/2 tsp Rosemary
1/2 tsp Basil
Pinch Salt
Pepper
Fresh Basil

DIRECTIONS

In large frying pan on medium high heat, brown ground beef and onions. Once cooked drain off excess grease, return to medium heat and pour in diced tomatoes. Add garlic, dry herbs*, salt and pepper. Add in red wine (I used the Cheeky Monkey Cabernet Merlot Grenache), balsamic vinegar and mushrooms. Reduce heat to medium low and allow sauce to thicken to desired consistency. Serve over favourite cooked pasta. I like a penne lisce or tri coloured fusilli noodle. Top with largely chopped basil. Enjoy!

*I Like to use my mortar and pestle to break down the dry herbs.

Originally published in The Wine Cellar September 2015.

Red Wine Marinade

INGREDIENT LIST

½ c Olive Oil
¼ c Soya Sauce
¾ c Red Wine (A Shiraz is nice)
1 ½ tsp ground Ginger
2 cloves Garlic, minced
1 Tbsp Curry powder
2 Tbsp Ketchup
½ tsp Tabasco

DIRECTIONS

Beat until smooth, and either use a dish or a ziploc bag to place meat in marinade for a minimum of 6 hours.

You can also freeze the meat in the marinade in the ziploc.

This marinade is great for steaks or  kabobs.

Originally published in The Wine Cellar August 2015.

Red Wine Roasted Beets

INGREDIENT LIST

2-3 Medium sized beets, peeled and diced
1/4 c Red Wine
1 1/4 Tbsp Olive Oil
Pinch Rosemary
Pinch Salt and Pepper
Pinch Garlic Powder
Balsamic Vinegar (optional)
Sour Cream (optional)

DIRECTIONS

Preheat oven to 400F and place rack in middle of oven*.

Line a cookie sheet with tin foil for easy clean up.

Peel and dice beets into 1 inch cubes, place in bowl and toss with red wine, oil, rosemary, salt, pepper and garlic.

Place on sheet and roast in oven for approximately 40 min, shaking sheet once half-way through.

Once roasted, sprinkle with balsamic vinegar and serve topped with a little dollop of sour cream.

* Can also be done on barbeque. Just check and stir a little more frequently.

Originally published in The Wine Cellar July 2015.

Wine Gummies - NOT FOR KIDS!

INGREDIENT LIST

1 c Red Wine - split in half
4 Tbsp Unflavoured Gelatin
2-3 Tbsp Honey or Maple Syrup
Silicone Molds

Note: I used a fruity Wine - Raspberry Peach Sangria, but a nice Merlot works well also, just add an extra Tbsp of honey

DIRECTIONS

Over low heat, slowly warm 1/2 c of wine in small saucepan. Do not heat any higher otherwise alcohol will start to cook off.

Once the wine is warm, gradually whisk* in gelatin and keep mixing till dissolved. Add maple syrup or honey (I used honey).

Remove from heat and add in remaining wine.

Slowly pour into silicone mold** and refrigerate for 2-3 hours. Makes about 15 gummies depending on the mold used.

Once set, slowly remove from mold and enjoy. Wine night will never be the same :)

* If any foam forms while whisking, you can used a spoon, and spoon it off.
** If you have any gelatin that doesn’t dissolve properly, you can strain before pouring into molds.

Originally published in The Wine Cellar June 2015

White Wine Lemon Poppy Seed Loaf

INGREDIENT LIST

1 1/2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp poppy seeds
3 eggs
1 c sugar
2 tbsp butter
1 tsp vanilla
1/3 c lemon juice
1/2c White wine ( use a wine that has citrus notes)
1/4c coconut oil
Zest of one lemon

Lemon Glaze
1 c powdered sugar plus 1 tbsp
2 tbsp Milk
1 tsp Lemon Juice

DIRECTIONS

Poppy Seed Loaf
Preheat oven to 350 degrees.

Combine flour, baking soda, baking powder, poppy seeds and salt in a large bowl.

Using a mixer in a separate bowl, combine butter and sugar. Add eggs and mix until fluffy.

Then add vanilla, lemon juice, zest and white wine.

Combine the wet ingredients into the dry, then add oil. Mix until smooth.

Pour batter into a greased and floured loaf pan and bake for 40-45 min until toothpick comes out clean.

Lemon Glaze
Combine powdered sugar, milk and lemon juice in bowl and beat on low with a mixer.

When loaf is cool, pour glaze and allow to set before slicing. Enjoy!

Originally published in The Wine Cellar May 2015

Red Wine Brownies

INGREDIENT LIST

Brownies
3.5 oz semi sweet chocolate, chopped
1/2 c butter
1/2 c red wine or port
1/2 c brown sugar
1/4 c sugar
2 eggs
1/2 c flour + 2 tbsp
1/4 c cocoa
1/4 tsp salt
1/2 tsp Vanilla

Glaze
2.5 oz semi sweet chocolate
1 Tbsp butter
3 1/2 Tbsp red wine or port


DIRECTIONS

Brownies
Grease and flour 8X8 pan and preheat oven to 350F.

Melt butter and chocolate either in double boiler or in the microwave in 40 sec intervals, until smooth. Set aside.

In a medium bowl, combine flour, cocoa and salt. Set aside.

In a large bowl, whisk together eggs, sugars, and vanilla. Once well combined, add wine. Now add the flour mixture, and whisk till batter is smooth and has thickened slightly.

Pour into prepared pan and bake for 30 min. Depending on oven, you might need more time. If needing more time after 30 minute marker, watch brownies. A undercooked brownie is better than a overcooked brownie. These brownies are very moist and fudgy.

Glaze
In a microwave safe bowl or glass measuring cup (I like the glass measuring cup, it’s easier to pour), melt chocolate in microwave for 40 second intervals until smooth.

Next, stir in butter. Then add wine until well combined (if it looks like the chocolate is slightly pulling away from wine, it is ok as it will come together once cooled).

Now pour over warm, not hot, brownies. Make sure you tilt pan side to side to ensure entire brownie is coated.

Allow to cool and slice into approximately 1.5 inch squares. Store in an airtight container for up to a week, if they last that long ;)

Originally published in The Wine Cellar April 2015.