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.

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.