Chicken Butternut Squash Roll Ups

Ingredients

6 cups Chopped butternut squash (I used frozen)
1 Tbsp Extra virgin olive oil
1/2 Onion, minced
3 Garlic cloves, minced
1 Tbsp Fresh sage, minced
1/2 cup Ricotta Cheese
1/2 cup Grated parmesan cheese, plus additional 1/4 cup
1/2 to 3/4 cup Dry White Wine (I used a Vermentino)
Salt and pepper to taste
3 cups Shredded chicken (I used chicken thighs)
3/4 cup Frozen chopped spinach, thawed and all excess water squeezed out (measure after squeezing out water)
10 Lasagna noodles

Directions

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Add butternut squash, cook for about 10 minutes or if using frozen, use packaged cook time, until softened. Remove with a strainer (leaving water in the pot) and transfer to a food processor.

In a small skillet, heat the olive oil over medium heat. Add the onion, garlic and sage and cook for about 2-3 minutes until fragrant and softened. Transfer to the food processor
with the butternut squash. Add the ricotta, 1/2 cup of the parmesan cheese, salt and pepper to the food processor. Process until the mixture is smooth, scraping down the sides as needed. Set aside.

Return the pot of water to a boil. Once boiling, add the lasagna noodles and cook according to package directions. While lasagna noodles cook, combine the chicken and spinach in a bowl and set aside.

Drain the noodles carefully (so you don't break them). Lay each noodle flat, spread 3-4 tablespoons of the butternut squash puree along the noodles.

Spread the chicken and spinach mixture on top and roll the noodle up. Repeat with remaining noodles. Add the 1/2 to 3/4 cup White Wine to the food processor with the remaining butternut squash puree and process until smooth to thin it out.

Spoon about 1/2 cup of the mixture onto the bottom of a 9"X13" baking dish. Place the rolled noodles in the baking dish, seam side down.

Pour the remaining butternut squash puree on top of the noodles in the dish. Top with remaining 1/4 cup parmesan cheese, cover with foil and bake for 30 minutes.

Remove foil, turn oven to Hi-broil and bake for another 3-4 minutes until top starts to turn golden and bubbly.

Remove from the oven, garnish with additional fresh sage and parmesan cheese, if desired.

Originally published in The Wine Cellar December 2017.

Pork Loin Stuffed Acorn Squash

Ingredients

2 acorn squash
1 (14.5 oz) can no sugar added sliced peaches, drained
2 Tsp grated fresh ginger
1 Tbsp soy sauce
2 garlic clove, minced
1/2 Tsp sriracha (Thai hot sauce)
1 lb pork tenderloin, trimmed
1/2 cup white wine
Salt & pepper, to taste
2 Tbsp olive oil

Directions

Preheat oven to 350F. Cut off and discard the top third of each squash. Cut a thin slice from the bottom, pointed end to create a flat surface.

Scoop out and discard the seeds and pulp. Stand the squash cavity side up on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and season with salt and black pepper.

Bake until tender, 20 to 25 minutes. Set aside on the baking sheet. Meanwhile combine the peaches, ginger, soy sauce, garlic and Sriracha in a blender or food processor
and blend until smooth. Set aside. Sprinkle the pork tenderloin lightly with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and sear on each side until golden brown (4-5 minutes per side).

Place the tenderloin on the prepared baking sheet. Using a pastry brush, brush two tablespoons of the reserved peach sauce over the surface of the pork. Place in the oven for 18-20 minutes.

Remove from oven and cut into bite sized pieces. Place the remainder of the peach sauce in a small saucepan and add the white wine. Bring to a boil over medium-high heat and then reduce to a simmer. Simmer for about 10 minutes.

Pour peach sauce over the pork tenderloin pieces and toss to coat. Fill each squash with the pork pieces and return squash to oven and bake for another 15 min. Remove from oven and serve.

Originally published in The Wine Cellar November 2017.

Mini Pumpkin Cheesecakes with White Wine Caramel Sauce

Ingredients

2/3 C Crushed Gingersnaps
2 Tbsp Melted Butter
1 pkg Cream Cheese
1 Can Pumpkin Puree
1/4 C Sugar
1/4 C Brown Sugar
1/2 Tsp Pumpkin Pie Spice
1/4 Tsp Cinnamon
1/4 Tsp Nutmeg
1 Tsp Vanilla
2 Eggs

Directions

Line muffin tin with heavy duty muffin liners( i use the foil lined liners). In a medium bowl, combine gingersnap crumbs and melted butter. Sprinkle into the bottom of each liner, and press down with back of spoon. Bake for 5 minutes. In a large bowl mix cream cheese, pumpkin puree, sugars, spices and vanilla. Add eggs a mix till fluffy. Pour into cups 2/3 full. Bake at 325F for 25-30 minutes. Cool in pan on wire racks, then remove and refrigerate. Drizzle Caramel sauce before serving.

White Wine Caramel Sauce

Ingredients

1 c sugar
1 c Sweet White Wine (like German Riesling)
2 Tbsp salted butter

Directions

Place 1 cup of sugar a large saucepan (larger than you would ever think you would need). Heat the sugar over medium heat. DO NOT STIR the sugar, until the edges start to melt. After that point, you can stir the sugar occasionally to aid the melting process. (This will take about 15 minutes, be patient.)

While the sugar is melting heat the wine in a small saucepan. Simmer over low heat until it has reduced by half. Remove from the heat.

Once your sugar has completely melted, reduce the heat to medium low and continue to cook it to a deep golden/amber color. (This will take about 10 minutes.)

Once the sugar has reached that beautiful dark caramel color, remove it from the heat. Gently pour the wine reduction into the caramelized sugar, drizzling it down the side of the pan. Your sugar will bubble, sputter and steam (all of the water and alcohol in the wine is instantly coming to a boil because the sugar is so hot).

Your sugar will turn into a solid mass. Heat your sugar and wine mixture over medium heat, stirring occasionally, until the sugar has melted again and the mixture begins to thicken, 15-20 minutes. Remove the pan from the heat and mix in butter, stirring until the mixture is smooth. Store any unused caramel sauce in the refrigerator for up to 2 months. The caramel sauce will harden in the fridge, soften it by heating for a few seconds at a time in the microwave.

Originally published in The Wine Cellar October 2017.

Slow Cooker Red Wine Pulled Pork

Ingredients

1 Large Onion, thinly sliced
4 Garlic Cloves, finely grated
½ C Chicken Stock
½ C Dry Red Wine (I used a Malbec)
1 Tbsp Brown Sugar
1 ½ Tbsp Chili Powder
2 Tsp Salt
1 Tsp Cumin
¼ Tsp Cinnamon
½ Tsp Smoked Paprika
2 -3 splashes Worcestershire Sauce
1 Cup BBQ sauce (I used a spicy bold one)
4 lbs Pork Loin

Directions

Place thinly sliced onion in the bottom of the slow cooker. In a large mixing bowl, place brown sugar, chili powder, salt, cumin, smoked paprika, and cinnamon together and mix well. Add wine, chicken stock, worcestershire sauce, bbq sauce and garlic in to the spices. Set pork loin on top of onion slices and pour the spice mixture over top of loin. Set slow cooker to low and cook for 8 hours. Once done cooking, remove the loin from the sauce and shred using 2 forks, set aside. Pour off liquid from the slow cooker, set aside. Return the meat back into the slow cooker and slowly add the liquid back in to the slow cooker till desired consistency. Serve on buns.

Originally published in The Wine Cellar September 2017.

Rocket Salad with Grilled Salmon and White Wine Dressing

INGREDIENTS

1 pack Arugula
1 Head Endive, chopped
8 Strawberries sliced
1 Avocado, sliced
½ Cup Goat cheese, crumbled
2 Filets of salmon, grilled
¼ Red Onion, thinly sliced
Candied Pecan Halves (Recipe Below)
1 C Sugar
½ Tsp Cinnamon
1 Tsp Salt
1 Egg white beaten
1 Tbsp Water
1 Lbs Pecan halves
2 Tbsp Dry white wine
2 Tbsp lemon juice
½ Tsp honey
½ Tsp mustard
½ Tsp salt
¼ Tsp Ground Pepper
4 Tbsp Extra-virgin olive oil

DIRECTIONS

White Wine Dressing
Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.

Candied Pecans
Preheat oven to 250F.

Mix sugar, cinnamon, and salt together in a bowl. Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture.

Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.

Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

Grilled Salmon
Preheat the grill to high.

Brush the salmon on both sides with 1 teaspoon oil and lightly season the flesh side with black pepper.

Put skin-side up on a lightly oiled baking tray. Grill the salmon for 8 minutes, or until just cooked through. Carefully peel off and discard the skin from each fillet and place on top of the salads.

Salad
In a large bowl combine arugula, endive, onion. Split greens and onions onto 2 to 4 plates, top with sliced strawberries, sliced avocado, crumbled goat cheese and a few pecans. Place ½ of a salmon filet on top of the greens and drizzle dressing on top.

Originally published in The Wine Cellar, August 2017.

Red Wine Poached Eggs Benedict

INGREDIENTS

Hollandaise Sauce
4 Egg Yolks
1 Tbsp Lemon Juice
½ Unsalted Butter, melted
Pinch of Cayenne
Pinch of Salt
Poached Eggs
4 Eggs
2 bottles Red Wine (something light like a Pinot Noir)
4 slices Back Bacon
2 English Muffin

DIRECTIONS

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.   Place the bowl over a saucepan containing barely simmering water (the water should not touch the bottom of the bowl). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Brown bacon in a medium skillet and keep warm.

Now for the eggs. In a medium saucepan heat wine to a high heat without boiling. Crack each egg into a small bowl. Once wine is hot enough, stir wine with a spoon, in a circle to create a whirlpool (this will give the egg the nice shape). Once you have a good swirl going, drop an egg from the bowl in to the swirl. Cook for  3 to 3 ½  minutes.

While eggs are cooking toast English Muffin. Place toasted English Muffin on plate, top each with slice of bacon. Place poached egg on bacon and top with hollandaise sauce. Serve.

Originally published in The Wine Cellar, July 2017.

Cinnamon French Toast with Peaches in a White Wine Syrup

INGREDIENTS:

Peaches and Syrup
1 Cup Castor Sugar
½ Tsp Madagascar Vanilla
1 Cup  White Wine (I used a off-dry wine with peach notes)
2 Peaches, cut into wedges

French Toast
2-3 Extra large Eggs
1 Tsp Sugar
½ Tsp Vanilla
½ Tsp Cinnamon
2-3 Tbsp Cream
4-6 Slices of thick bread
Whipping Cream for garnish

DIRECTIONS:

For the French toast, place the eggs, sugar, vanilla, cinnamon and cream into a bowl and mix well. Dip the bread slices into the egg mixture until soaked.
Heat the butter in a frying pan and cook the bread slices for 2-3 minutes on each side, or until golden-brown. Set aside and keep warm.

For the peaches, place the caster sugar, vanilla and white wine into a saucepan, over medium-high heat and bring to a boil. Add the peach pieces to the pan and simmer for 4-5 minutes, or until the peach is tender.

To serve, place the French toast onto a serving plate. Remove the peaches from the syrup with a slotted spoon and place on top of the toast, drizzled with a little of the white wine syrup and top with whipping cream. Serves 2.

Originally published in The Wine Cellar, June 2017.

White Wine Lobster Mac & Cheese

INGREDIENTS

4 pounds freshly shucked lobster meat
18 cups cooked elbow macaroni
1 cup chopped scallions
2 cups all-purpose flour
2 sticks plus 1 stick unsalted butter, melted
1 tbsp garlic powder
1 tsp dry mustard
Salt and white pepper
6 cups half-and-half
4 cups heavy cream
2 cups dry white wine
1/2 cup freshly squeezed lemon juice
6 cups old white Cheddar, grated
2 cups old cheddar, grated
2 cups Mozzarella, grated
4 cups plus 1/2 cup grated Parmesan
3 cups panko breadcrumbs
2 tsp dried Italian seasoning

DIRECTIONS

Preheat the oven to 350 degrees F.

Combine the lobster meat, cooked macaroni, scallions and tomatoes in a large bowl. Set aside.

Combine the flour with the 2 sticks melted butter in a large saucepan over medium-low heat. Add the garlic powder, 1 tsp salt and 1 tsp pepper; stir. Add the white wine, half-and-half, heavy cream and lemon juice and cook, stirring frequently, until heated to just below a simmer. Stir in the cheeses, keeping the 1/2 cup Parmesan reserved. Mix together the breadcrumbs, Italian seasoning and the remaining 1 stick melted butter and 1/2 cup Parmesan in a bowl. Combine the hot cheese sauce with the lobster and macaroni mixture. Spread evenly into four 10 X 15-inch baking pans and top with the breadcrumb mixture. Bake for 35 minutes.

This recipe is meant to feed a family of 4 for 2 days. You can cut in half or quarter to suit serving size.

Originally published in The Wine Cellar May 2017

Red Wine Crème Brulee

INGREDIENTS

6 Egg Yolks, room temperature
1 Tsp Pure Vanilla Extract
3 Tbsp Red Wine
2 Cups Heavy Cream
½ Cups Sugar
4 to 6 Cups Boiling Water
Topping
Raw Sugar

DIRECTIONS
Preheat oven to 315F. Place 6 ramekin dishes in a oven safe dish the is at least 3 inches deep; set aside.

In a medium bowl, whisk together egg yolks, vanilla and wine until combined; set aside.

In a medium sauce pan over medium heat, combine cream and sugar. Cook until mixture begins to boil and all the sugar is dissolved. Remove from heat. Slowly add approximately ¼ cup of the hot mixture into the egg mixture, whisk until well mixed. Continue to do this with all the hot mixture until it is all incorporated in the egg mixture.

Pour custard into ramekins. Fill oven safe dish with boiling water till water is half way up the sides of the ramekin.

Bake for 50 to 60 minutes, or until set. Place ramekins on wire rack to cool to room temperature; about 1 hour. Cover and refrigerate for 2 hours.

Preheat broiler. Unwrap the custards, sprinkle raw sugar on top of each custard. About 1 tsp for each. Place ramekins on a baking sheet, and place under the broiler for 2-3 minutes, until sugar is melted and brown.

Refrigerate for at least 3 hours and serve cold.

Originally published in The Wine Cellar April 2017.

White Wine Lemon Meringue Cupcakes

INGREDIENTS

3 Cups Flour
1 Tbsp Baking Powder
1/2 Tsp Salt
1 Cup Unsalted Butter
2 Cups Sugar
4 Large Eggs
Zest of 3 Lemons + 2 Tbsp Lemon Juice
1 tsp Vanilla
3/4 Cup Buttermilk
1/2 Cup White Wine (I used a Citrus forward Pinot Grigio)

DIRECTIONS

Preheat oven to 325F Mix flour, baking powder and salt in a medium bowl. Set aside. In a large bowl, cream butter and sugar. Add eggs one at a time. Add lemon zest, lemon juice and vanilla to the butter mixture. Add flour mixture and the buttermilk, alternating 1/2 cup of each, mix after each addition. Add wine to cupcake batter. Line muffin tin with paper liners and fill each cup 2/3 full. Bake for 20 to 25 minutes. Makes approximately 24 cupcakes.

To finish each cupcake, using a filling piping tip and pipping bag, fill piping bag with lemon curd ( recipe below), and insert into cupcake. Fill cupcake and as you pull out of the cupcake, pipe a small amount of lemon curd on top of the cupcake. Using a star tip and a clean piping bag, pipe seven minute frosting (recipe below) on top of lemon curd. Using a kitchen/pen torch, brown the meringue.

Lemon Curd

8 Large egg yolks
Finely grate lemon zest of 2 lemons
1/2 Cup Lemon juice
1 Cup Sugar
1/8 Tsp Salt
10 Tbsp unsalted butter, cold cut into chunks

DIRECTIONS

Combine yolks, zest, lemon juice and sugar in a medium saucepan over medium-high heat. Stirring constantly with a wooden spoon, while scraping sides of pot to ensure mixture is well blended, until mixture is thick enough to coat back of spoon. Approximately 8 to 10 minutes. Remove from heat and add butter, one chunk at a time. Add salt and mix till smooth. Strain through fine sieve into a medium bowl. Cover surface of lemon curd with saran wrap to prevent skin from forming. Refrigerate about 1 hour till set.

7 Minute Frosting
1 1/2 Cup+ 2 Tbsp Sugar
2/3 Cup water
2 Tbsp Light corn syrup
6 Large egg whites, room temperature

DIRECTIONS
Combine 1 1/2 cups sugar, water and corn syrup in a medium sauce pan over medium heat. Bring to a boil, stirring occasionally until sugar dissolves. Now continue boiling WITHOUT stirring until candy thermometer reaches 230 degrees. Meanwhile, whisk egg whites with a mixer on medium speed until soft peaks form. While still mixing egg whites, add the 2 tbsp sugar to egg whites until combined. Soon as syrup reaches 230 degrees, remove from heat. While mixer is on medium low speed, pour syrup down the side of bowl in a slow and steady stream into egg white mixture. Raise speed to medium high speed until mixture is cooled and stiff peaks form, about 7 minutes. Use IMMEDIATELY.

Originally published in The Wine Cellar March 2017.

Red Wine Pork Stuffed Spaghetti Squash

INGREDIENTS

1 Large Spaghetti Squash, halved and cooked
1 Lb Lean Ground Pork
1 Tsp Olive Oil
1 Medium Onion, diced
2-3 Garlic Cloves, minced
1 Can Tomato Sauce
2 Tbsp Tomato Paste
1 Medium Green Pepper, diced
8 Mushrooms, washed and sliced
1 Tsp Italian Seasoning
1/2 Tsp Basil
1/2 Tsp Rosemary, Crushed
1/2 C Red Wine (I used a Barolo type)
1/8 C Balsamic Vinegar
1 C Grated Mozzarella (more if needed)

DIRECTIONS

While spaghetti squash is cooking, cook ground pork in a large frying pan with olive oil and onion over medium high heat. Once the onions are translucent, add the minced garlic, tomato sauce, tomato paste. Add balsamic vinegar and red wine. Next add the green pepper, italian seasoning, basil and rosemary. Once the green peppers are almost cooked, add the mushroom slices. Once the green pepper and mushrooms are cooked, remove pan from heat and set aside. Take the cooked squash and run a fork through the flesh of the squash to create 'spaghetti noodles'. Leave the noodles in the squash skin, and set both halves in a oven safe dish. Load the squash halves with the pork and tomato sauce mixture, top with grated mozzarella. Bake at 350F until cheese is melted. Carefully cut both of the squash halves in half. Serves approximately 4 people.

Originally published in The Wine Cellar February 2017.

Cornish Game Hens with Raspberry Red Wine Sauce

INGREDIENTS

1-1 1/2 to 1 3/4 pound Cornish game hen, halved
1 teaspoon dried thyme
2 tablespoons olive oil
4 shallots, chopped
2 cups chicken broth
2/3 cup dry red wine
2/3 cup frozen raspberries
2 teaspoons (or more) sugar
1/4 teaspoon ground allspice

DIRECTIONS
Preheat oven to 500°F. Sprinkle hen halves with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add hen halves, skin side down, and cook until brown, about 6 minutes per side. Transfer hen halves to baking sheet (do not clean skillet). Roast until juices run clear when thigh is pierced, about 20 minutes.

Meanwhile, pour off all but 2 tablespoons fat from skillet. Add shallots and saute over medium heat until soft, about 3 minutes. Add broth, wine, raspberries, 2 teaspoons sugar and allspice. Boil until sauce thickens enough to coat spoon, scraping up browned bits and crushing raspberries, about 12 minutes. Strain wine sauce into small bowl. Season sauce to taste with salt and pepper; add more sugar, if desired. Serve hen halves with sauce.

Originally published in The Wine Cellar January 2017.