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.

Red Wine Truffles

INGREDIENTS

16 ounces semi-sweet chocolate, coarsely chopped
1 cup heavy whipping cream
1/3 cup red wine (Pinot Noir or Cabernet Sauvignon), at room temperature
1 tablespoon unsalted butter, at room temperature & halved
3/4 cup natural unsweetened or Dutch-process cocoa powder

DIRECTIONS

Place the semi-sweet chocolate in a large heatproof bowl. Microwave in four 15-second increments, stirring after each, for a total of 60 seconds.

Stir until almost completely melted (I had to micro mine for a couple more rounds before the chocolate was melty). Set aside.

Pour heavy cream in a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from heat and pour over the chocolate. Gently begin stirring with a wooden spoon in one direction.

Do not forcefully stir. Once the chocolate and cream are completely smooth, gently stir in the wine and butter until combined.

Cover with plastic wrap pressed on top of the mixture. Let the ganache mixture sit at room temperature for 30 minutes, then transfer to the refrigerator for 3 to 4 hours, or until it reaches a soft, scoopable consistency (I ended up putting mine in the freezer for a bit to speed things along).

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Pour the cocoa powder into a bowl.

Remove the ganache from the refrigerator. Measure 1 teaspoon, roll between your hands into a ball, roll in the cocoa powder, and place on the baking sheet.

Repeat with the rest of the ganache. For pretty presentation, I roll some truffles more heavily in the cocoa than others.

Serve immediately or cover tightly and chill in the refrigerator until ready to serve.

Originally published in The Wine Cellar December 2017.

Red Wine Hot Chocolate

INGREDIENTS

1 1/2 cup milk (I used Homo)
1 cup red wine (Cabernet Sauvignon)
1/3 cup dark chocolate chunks

DIRECTIONS

In a saucepan over medium heat, combine milk and chocolate chips. Whisking constantly until chocolate is melted into milk and you have a thick and creamy chocolate milk.

Pour in red wine and heat until everything is hot.

Pour into 2 mugs or 6-8 smaller glasses and top with whipped cream.

Originally published in The Wine Cellar December 2016.

Red Wine Turtle Cheesecake

INGREDIENTS

Crust:
2 Cups Vanilla Wafer Crumbs
6 Tbsp Butter, melted

Filling:
1 14oz bag Caramels
1/4 Cup Whipping Cream
1/2 Cup Red Wine
1 Cup Chopped Pecans, toasted
2 8oz pkgs. Cream Cheese, room temperature
1/2 Cup Sugar
1 Tsp Vanilla
2 Eggs
1/2 Cup Semi-Sweet Chocolate Chips, melted

DIRECTIONS

Combine crumbs and melted butter in a bowl, then press into bottom and sides of a 9 inch spring form pan. Bake at 350F for 10 minutes.

In a medium sauce pan, heat caramels and whipping over low heat until smooth and well blended, and gradually add wine. Stir slowly, but constantly, until caramel thickens slightly. Pour over the crust. Top caramel with toasted pecans.

Combine in a large bowl, cream cheese, sugar and vanilla with a mixer on medium speed until well blended. Add eggs on at a time, mixing well after each addition.

Blend in melted chocolate, into cream cheese mixture. Pour cream cheese mixture over pecans and caramel.

Bake at 350F for 40 minutes. Remove from oven, and loosen sides of cake from pan; cool cake before removing rim of pan. Chill. Garnish with whipping cream and more toasted pecans if desired.

Originally published in The Wine Cellar November 2016.

Red Wine Cranberry Sauce

INGREDIENTS

2/3 cup Sugar
3/4 cup Dry red wine
1/2 Cinnamon stick (1 1/2 inches)
1 Package Fresh cranberries (about 12 oz.)
1/2 Tbsp Tangerine, clementine or orange zest, or more to taste

DIRECTIONS

In a saucepan over medium heat, combine the sugar, red wine and cinnamon stick; bring to a slow boil. Reduce the heat and simmer for about 4 minutes, stirring occasionally, until the sugar is dissolved and the wine is reduced slightly. Add the cranberries and zest. Simmer for 10 minutes, or until the cranberries are soft and the sauce has thickened. Serve at room temperature or chilled. Amazing with turkey!

Originally published in The Wine Cellar, October 2016.

Pork Chops in a White Wine Mustard Sauce

INGREDIENTS

3 Tbsp Canola oil
4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
Salt and  pepper
2 shallots, finely chopped
3/4 Cup dry white wine
2 Tbsp Heavy cream
1 Tbsp Dijon mustard
1 Tbsp chopped fresh tarragon
1 Small head frisée (Endive), torn into pieces (about 4 cups)
1 lemon, cut into wedges

DIRECTIONS
Heat oven to 400° F.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Season the pork with ½ teaspoon each salt and pepper. Brown, 2 to 3 minutes per side.

Transfer the pork to a baking sheet and roast until cooked through, 5 to 7 minutes.

Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes.

Add the wine to the skillet and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.

Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining tablespoon of oil and serve with the lemon wedges.

Stuffed Chicken Balsamic Red Wine Reduction

INGREDIENTS

Stuffed Chicken
6 Boneless, skinless Chicken breasts, fillet removed
1 Garlic Cloves, finely minced
3/4 Cup Feta Cheese, crumbled fairly small
1/8 Cup Grated Asiago Cheese
12-14 Grape Tomatoes cut into 1/4's
6-8 Large Basil Leaves, coarsely chopped.
Pinch Salt and Pepper

Balsamic Red Wine Reduction
1 Cup Balsamic Vinegar
1 Cup Red Wine

DIRECTIONS

Stuffed Chicken
Preheat oven to 375F

Cut a large pocket into each chicken breast, careful not to cut all the way through, set a side. In a medium bowl, combine Feta, Asiago, minced garlic, sliced Grape Tomatoes, Basil and salt and pepper. Mix until evenly combined. Spoon about 2 Tbsp into each chicken breast, and place in a 11"X15" glass dish (if you do not have that size, just use 2 smaller dishes). Bake for 25 minutes and serve with Balsamic Red Wine Reduction spooned over the top.

Balsamic Red Wine Reduction
While Chicken is baking, combine in a medium sauce pan, balsamic vinegar and red wine. Bring to a boil, stirring regularly. Remove from heat once there is half the liquid left. Spoon over cooked chicken and serve.

Originally published in The Wine Cellar, August 2016.

Peach & White Wine Sorbet

INGREDIENTS

1 1/2 lbs Peaches (about 6 medium), pits removed and roughly chopped.
1/2 cups Water
1/2 cup +1 TBSP Sugar (If peaches are tart add an extra 1/4 cup of sugar.)
1 whole Lemon (zest and juice)
1 cup White Wine (I used a Müller-Thurgau.)

DIRECTIONS

In a medium sauce pan, combine peaches, water, sugar and zest of the lemon.

Cook over medium low heat until peaches have softened and sugar is dissolved, about 10 minutes. Remove from heat and let cool for a few minutes.

Once cool, add peach mixture to a blender or food processor. Add the juice from the lemon and the cup of white wine. Blend until completely pureed.

Transfer pureed mixture into either a glass container with lid or a tupperware container, and chill in fridge for 4-5 hours.

Transfer container to freezer stirring approximately every 30 minutes for about 3-4 hours. You can also use a ice cream maker if you have one. Follow the manufacturing instructions.

Spoon into dishes and and serve with a fresh a slice of peach as garnish. Enjoy!

Originally published in The Wine Cellar July 2016.

White Wine Artichoke Dip

INGREDIENTS

2 whole garlic heads
4 medium artichokes (about 3 1/2 pounds)
1/2 cup dry white wine
1 cup vegetable broth
1 tablespoon butter
1/4 teaspoon kosher salt
Chopped fresh parsley (garnish)

DIRECTIONS

Preheat oven to 400°.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until a leaf near the center of each artichoke pulls out easily. Remove artichokes from pan.

Combine half of garlic pulp and wine in a small saucepan; bring to a boil. Cook 2 minutes. Add broth; cook until reduced to 1/2 cup (about 8 minutes). Remove from heat; stir in butter and salt. Pour mixture into a blender; add remaining half of garlic pulp. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Sprinkle dip with parsley, if desired. Serve dip with warm artichokes.

Originally published in The Wine Cellar June 2016.