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.

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.