White Wine Lobster Corn Chowder

Ingredients

2 Large lobsters, cooked and shelled, meat, shells and bodies reserved
2 cup Heavy whipping cream
4 cup Water
2 cup Any Dry White wine
1 can Peaches and Cream Corn, drained, keep corn water
2 Tbsp Butter
2 Leeks, cleaned and chopped
2 Carrots, diced
2 Tbsp Flour
1 Bunch fresh basil
1 Tsp Salt
Freshly ground pepper

Directions

In a large stockpot pile the lobster bodies, also any leftover lobster parts, any drippings and roe( no meat at this time). Pour in the water, white wine, corn water and cream and bring to a simmer over medium heat. Simmer until a flavourful broth forms, about 20 to 30 minutes. Strain, discarding the solids and returning the rich broth to the pot. Toss half the corn kernels into the broth. Simmer until they soften, about 5 minutes, then puree smooth with a blender or food processor.

In another stockpot, over medium heat, melt the butter. Toss in the leeks and carrots and saute to soften, 5 minutes or so. Stir in the flour to make a 'roux' thickener. Stir in the corn puree and continue stirring as the broth thickens. Roughly chop the lobster meat and add it to the pot with the remaining corn kernels and fresh basil. Heat through and season with salt and pepper. Ladle into bowls and serve.

Originally published in The Wine Cellar December 2018

Spicey Chorizo in Red Wine

Ingredients

2  4 oz Pieces Dry Spanish Chorizo
6  Cups Dry Red Wine
10 Cloves Garlic, peeled
4  Bay leaves
1/4 Tsp Cayenne pepper

Directions

Combine all ingredients in a large skillet. Bring to a boil. Cover and simmer over moderately low heat, turning Chorizo once, until Chorizo is plump. About 15 minutes. Uncover for 5 minutes.

Remover Chorizo to a cutting board and slice diagonally into 1/4 inch pieces. Return to skillet and simmer over low heat for 5 minutes. Place Chorizo in a shallow serving dish and add some of the poaching liquid. Use toothpicks and serve with bread and cheese.

Originally published in The Wine Cellar November 2018

White Wine Butternut Squash Soup

Ingredients

1 Butternut squash, roasted, peeled and cubed
1 Large yellow onion
2 Large carrots, peeled and diced
1 tsp dried thyme
1 tsp Paprika
1 tsp Cumin
2 Cloves garlic, peeled and minced
salt & pepper, to taste
4 Cups vegetable stock
1/2 Cup white wine, I used Sauvignon Blanc
2 Tbsp butter
Olive Oil

Directions:

Preheat oven to 400. Meanwhile, coat diced butternut squash with olive oil, salt, and pepper and roast for 30 minutes or until softened, in an even layer on a baking sheet.

Melt butter in soup pot, then add the diced onion. Cook until soft over medium-low heat with dash of salt and pepper, and the thyme, paprika, and cumin. Stir often so they do not burn. Add the vegetable stock, white wine and galic. Increase heat to medium. Add diced carrots.

When the squash comes out of the oven, allow to cool. Add into the pot and combine with the onions. Bring the soup to a boil. Stir and reduce heat to a simmer. Let simmer together for 15 minutes or until carrots are soft.

Puree using an immersion blender until soup is 75% smooth with some little chunks of squash and carrot left over. If you don't have an immersion blender wait until the soup is cooled and ladle into a blender to puree, then you can reheat on the stove. Enjoy.

Originally published in The Wine Cellar October 2018

Rosé Cake With Buttercream

Ingredients

Rosé Cake
6 Tbsp Unsalted butter, room temperature
2/3 C Canola oil
1 1/2 C Sugar
1 Tbsp Vanilla extract
2 2/3 C + 2 Tbsp all-purpose flour
1 Tbsp Baking powder
1/2 Tsp Salt
1/2 C Rosé Wine
1/2 C Milk
6 Lg Egg whites, room temperature
Pink food colouring
Fresh Raspberries for garnish, if desired

Filling
3/4 C Seedless Raspberry Jam

Rosé Frosting
6 C Powder Sugar
1/3 C Butter, softened
1/3 C Rosé Wine

Directions:

Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.

In a large bowl, beat butter on medium-low speed with hand mixer until creamy. Add sugar, oil, and wine. Beat until all ingredients are well-combined and creamy. Scrape down the sides and bottom of the bowl and then stir in your vanilla extract. In separate bowl, whisk together your flour, baking powder, and salt. Measure out your milk. With mixer on medium speed, gradually alternate between adding the flour mixture and the milk, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next. Occasionally scrape down sides and bottom of bowl.

In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form. Using a spatula, gently fold your egg whites into your batter. Be sure to scrape the sides and bottom of the bowl so that ingredients are well-combined, and DO NOT to over-mix.

Evenly divide cake batter into prepared pans.

Bake for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking. Cakes will be a light golden brown when done baking.

Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack. Once cooled completely, spread the seedless raspberry jam onto of the one cake and top with second cake. Allow to sit in fridge for 15 min to let the jam and cake combine. Remove from fridge and cover with Rosé Buttercream frosting. Garnish with fresh raspberries.

Originally published in The Wine Cellar September 2018.

Asparagus, Lemon & Ricotta Salmon Roll Ups

Ingredients:

4 Lg Salmon fillets, skins removed
Salt and pepper to taste
1 (12 ounce) Container ricotta
1/2 C Parmigiano reggiano (parmesan), grated
2 Tbsp  Fresh basil, chopped
2 Tbsp  Lemon zest
1/2 Lbs  Asparagus, trimmed
1 Tbsp  Butter
1/2 C White wine
2 Tbsp  Lemon juice
2 Garlic cloves, minced
2 Tsp Cornstarch 

Directions:

Preheat oven to 425F. 

Season the salmon fillets with salt and pepper to taste, lay them down with the skin side up, top with the mixture of the ricotta, parmesan, basil, lemon zest, salt and pepper, approximately 3 to 4 spears of asparagus and roll them up before placing them on a grease baking sheet with the seam side down. Bake in oven until the salmon is just cooked, about 15-20 minutes.

Meanwhile, melt the butter in a small sauce pan over medium heat, add the mixture of the broth, lemon juice and corn starch and heat until it thickens, about 3-5 minutes.
Serve the salmon rolls topped with the white wine lemon sauce and garnish with more basil and lemon zest, if desired.

Originally published in The Wine Cellar August 2018.

Roasted White Wine Brussel Sprouts

Ingredients:

2 lbs Brussel sprouts, cleaned and halved
1/4 Tsp Salt
1/4 Tsp Pepper
2 Garlic cloves, minced
2 Tbsp Olive oil
1/3 Cup Chardonnay, or other dry white wine
2 Tbsp Dijion mustard
1 Tbsp Maple syrup
1 Tsp Dried rosemary

Directions:

Preheat oven to 400F and line baking sheet with foil.

Toss all ingredients into a large bowl, and make sure brussel sprouts are well coated. Roast for 20 minutes or until nicely browned.

Originally published in The Wine Cellar July 2018.

The Ultimate Grilled Cheese with Red Wine Reduction Sauce

INGREDIENTS

Small Butternut Squash, roasted and sliced into 1/4" slices (Can be substituted for Roasted Turkey Breast if you do not like squash)
Olive Oil
2 to 3 slices Smoked Gouda
1 large Onion, sliced
1 Tbsp Olive oil
3 Tbsp butter
2 Tbsp Red Wine
1 1/2 Tbsp Brown Sugar
Salt
Good heavy whole wheat bread
1 Cup Red Wine
1 Cup Balsamic Vinegar
1 Tbsp Brown Sugar 

DIRECTIONS

Preheat oven to 400F   

Halve your butternut squash, drizzle with olive oil and sprinkle with salt and pepper. Place in oven safe dish and bake for 30 to 40 minutes until squash is soft but still slightly firm. Set aside to cool enough to handle. Slice squash into 1/4' slices and remove the peel. Set slices aside.

While squash is roasting, heat oil and butter in a large skillet over low heat. Add the onions with a good pinch of salt to the skillet and cook VERY slowly for 15 to 20 minutes, stirring occasionally to prevent catching. DO NOT be tempted to turn the heat up, as you do not want the onions to burn. When onions become soften and tinged golden, add sugar and red wine to deglaze the bottom of skillet-this will start the carmelization process. Cook onions over low heat for a further 5 to 10 minutes, stirring occasionally, until sticky and caramelized. Use immediately or store in fridge.

In a medium saucepan, combine 1 cup wine, 1 cup balsamic vinegar, and 1 Tbsp brown sugar. Stir to combine. Heat over medium high heat until boiling, then reduce to a simmer. Continue cooking until sauce is reduced by about half. It will become thicker and more like a syrup.

Time to put together the ultimate grilled cheese. Take 2 slices of your favorite whole wheat bread (mine is the country harvest ancient grains), butter the outer sides of the slices. Using a small skillet, on low heat, place one slice of bread butter side down. Place Gouda slices on slice of bread, then your onions, then drizzle the red wine reduction, and top with butternut squash and second slice of bread. Cover with lid and increase heat to medium low. Watch for bread to become a golden brown colour and carefully flip and grill the second side. Remove from pan and serve.

Originally published in The Wine Cellar June 2018.

White Wine Bacon Avocado Alfredo

Ingredients:

3 Tbsp Butter
2 Tbsp Olive oil
2 Garlic cloves, minced
2 Cups Heavy cream
1/4 Tsp White pepper
1/2 Cup Grated parmesan
1 Cup Mozzarella, grated
1 1/2 Cups Avocado, diced
1/2 Cup Half and half cream
3/4 Cup White wine
1/2 Lbs Bacon, cooked, drained

Directions:

Melt butter in medium saucepan with olive oil over medium/low heat. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often. Add the Parmesan cheese and gradually add the white wine. Simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. While sauce is simmering, add avocado pieces into a blender with 1/2 cup half and half. Blend until smooth. Add avocado paste to sauce, mixing until smooth. When sauce has thickened add the Mozzarella cheese and stir until thoroughly combined. STIR FREQUENTLY. While the sauce cooks, boil noodles for 3-5 minutes. Once noodles are cooked, pour sauce over noodles, plate and top pasta with bacon pieces.


Originally published in The Wine Cellar May 2018.

Red Wine Chocolate Poke Cake

Ingredients

Chocolate Cake
2 Cups All purpose flour
1 1/2 Cups Sugar
3/4 Cup Unsweetened Cocoa powder
2 Tsp Baking Soda
1/2 Tsp Salt
2 Extra Large Eggs
1 Cup Buttermilk
1/2 Cup Vegetable Oil
3/4 Cup Red Wine, like a Cabernet Sauvignon
1 Tsp Vanilla
1/2 Cup Hot Water

Ganache
1 Cup Whipping Cream
2 Tbsp Butter
2 1/2 Cups Semi Sweet Chocolate Chips
3 Tbsp Red Wine

Whipped Cream Topping
2 Cups Whipping Cream
3/4 Cup Powdered Sugar
1/8 Cup Unsweetened Cocoa
3 Tbsp Red wine
1/2 Tsp Vanilla
2 Tsp Espresso Powder


Directions:
Grease a 9" x 13" cake pan and preheat oven to 350F

In a large bowl, combine all dry ingredients and set aside. In a separate bowl combine eggs, oil, milk and vanilla till well blended. Add wet ingredients to dry ingredients and mix well. Add 3/4 cup of the red wine to batter. Slowly pour the hot water and mix well, while trying not to splash. Pour batter into cake pan and bake for approximately 35 to 40 minutes, or till a toothpick come out clean. Remove cake from oven and poke holes all over. I used the handle of a wooden spoon. Set cake aside.

In a medium bowl, add 2 1/2 cups semi sweet chocolate chips. In a medium sauce pan, over medium heat, bring 1 cup whipping cream and butter to a boil. Remove from heat and pour over the chocolate chips and mix until smooth, add red wine. Pour ganache over cake immediately, spreading over holes. DO NOT let the ganache sit and cool before pouring over cake, as it will become too thick and not soak into the holes as well. Place cake in fridge to cool and soak.

Once cake has cooled, start the red wine whipping cream. Place a medium metal bowl and beaters in freezer for 10 minutes. Measure out ingredients, and add whipping cream, powdered sugar, cocoa, and espresso powder to chilled bowl. Whip till thickened, while still whipping, add vanilla and red wine. Continue to whip until stiff peaks form. Spread whipping cream over the top of cake and garnish with chocolate shavings if desired. Refrigerate until ready to serve.

Originally published in The Wine Cellar April 2018.

White Wine Cookies

Ingredients

1/2 cup white wine
1/2 cup sugar
1/3 cup oil (I used canola oil)
1/4 Tsp salt
1/2 Tsp baking powder
2 1/4 cups flour
1/4 cup sugar for coating
1/2 Tsp ground cinnamon


Directions:
Preheat oven to 350°.

In a medium mixing bowl add wine, oil, sugar, salt and baking powder and
mix well, gradually add flour, a little at a time, until it all comes
together. Transfer to a slightly floured flat surface and knead lightly
approximately 10 times. Dough will be soft, so don’t work it too much. Cut
off a little dough at a time, roll into a small chubby rope (about 5" long)
and bring ends together to form a circle. In a small bowl mix 1/4 cup sugar
and 1/2 tsp cinnamon. Dip cookie in sugar and and place on parchment paper
lined cookie sheets, bake for approximately 25-30 minutes, or golden in
colour. Enjoy!

Originally published in The Wine Cellar March 2018.

Dark Chocolate Pavlovas with Red Wine Soaked Strawberries and Red Wine Syrup

Ingredients

Pavlovas:
6 Large egg whites
2 Cups castor sugar
3 Tbsp unsweetened dark cocoa powder, sifted
2 Tbsp red wine
2 ounces semi-sweet chocolate, finely chopped

Wine Soaked Strawberries:
1 Pint fresh strawberries halved or quartered
1/2 Cup red wine
1 Tbsp sugar

Red Wine Drizzle:
1 Cup red wine
Whip Cream for garnish - optional

Instructions:

For Pavlovas:
Preheat oven to 350°.

Line a baking sheet with parchment paper. Decide if you want individual pavlovas or one large one. For one large, draw a 9 inch circle on the paper with a pencil. If individual, draw a circle or a little heart shapefor the size of the pavlovas you want. Flip the parchment paper over so the pencil marks are on the bottom.

In a large mixing bowl, beat egg whites until soft peaks form with electric mixer. Then beat in the sugar a spoonful at a time until stiff peaks form. The meringue should start to look shiny. Now sprinkle the sifted cocoa powder, wine and chopped chocolate over the egg whites. Gently fold in the ingredients until thoroughly mixed.Using a spoon gently drop dollops of meringue into each of the circles on the parchment paper. (I could not pipe them because the chopped chocolate would clog the piping bag). Gently even out with a small spatula. Put the meringues in the oven and immediately turn the oven down to 300°.

Bake for about 30 minutes to one hour and 15 minutes depending on the size. The pavlovas should be crispy and dry on top. Press your finger gently past the crust and you should feel a squishy spring like texture. Turn off the oven but leave the pavlovas in there. Open the door slightly and cool completely.

For Strawberries:
Combine all ingredients and refrigerate for at least an hour.

For Wine Drizzle:
Place wine in a small saucepan and bring up to a boil. Turn down to a simmer and let the wine cook down until it is the consistency of syrup. Do not cook until it is hard.

To Serve:
Place pavlovas on a plate, gently place a small dollop of whipped cream on top and carefully spoon strawberries with a little bit of the juice on each pavlova. With a spoon drizzle the wine syrup over the top of each pavlova.

Originally published in The Wine Cellar February 2018.

Creamy Mushroom Soup with Red Wine

Ingredients

2 Tbsp butter
1 medium sweet onion finely chopped
3 cloves garlic minced
1 Lbs crimini mushrooms, diced
1 Tbsp fresh thyme chopped
1/2 Tsp ground cayenne pepper
1 Tsp garlic powder
1 Tsp pepper
5 Tbsp flour
4 Cups beef stock
1 Cup heavy cream
1/2 Cup good red wine
2 to 3 splashes worcestershire sauce
2 to 3 splashes liquid smoke

Directions

In a large pot over medium heat, add the butter and the onions, and saute for 6-8 minutes. Once the onions have softened, add the garlic, mushrooms, fresh thyme, ground cayenne pepper, garlic powder and pepper, and cook for an additional 10 minutes, until mushrooms are cooked and tender.

Sprinkle the flour on top the mushroom mixture, mixing to combine. Add the red wine to the pot, and let simmer 1-2 minutes. Add worcestershire sauce and liquid smoke. Add the beef stock, followed by the cream.

Season to taste with salt and pepper.

Let simmer until ready to serve, at least 15 minutes.

Originally published in The Wine Cellar January 2018.