Bacon Wrapped Beef Tenderloin in Red Wine Sauce

Ingredients

1 1/2 Cups Red Wine
3 Cloves of Garlic
1 3/4 Cups Beef Broth
1 1/4 Cups Chicken Broth
2 Sprigs Fresh Thyme
1 1/2 Tbsp Tomato Paste
2 Tbsp Unsalted Butter
1 Tbsp Cornstarch
1 Tbsp Shallots, chopped
4 Slices Center-Cut Bacon
4 (1'' thick) Beef Tenderloin Steaks
Olive Oil 

Directions

Preheat the oven to 450°F.

To prepare the sauce, combine the first five ingredients in a medium-sized saucepan and then whisk in the tomato paste. Bring ingredients to a simmer over medium heat and continue to simmer until the liquid is reduced by half.

While the sauce is reducing, tightly wrap one slice of bacon around each steak and secure with a toothpick. Brush a thin layer of olive oil on both sides of each steak and season with salt and fresh ground pepper.

Remove the sauce from the heat and set aside.

To prepare the steaks, heat a large nonstick skillet over medium-high heat and add the steaks, cooking 2 minutes on each side or until brown. Remove the steaks from the pan, set the skillet aside, and place the steaks on a baking sheet.

Bake for 4-5 minutes, or until your desired degree of doneness, which can be measured with a meat thermometer. For rare steak, cook until the internal temperature reaches 120°F; for medium rare, 125°F; for medium, 130°F.

Remove any extra grease from the skillet to sear the steaks then add 1 Tbsp of butter and the shallots. Sauté over medium heat until the shallots soften. Add the cornstarch and stir until combined. Add the sauce to the skillet and bring to a simmer; stir until thickened. Remove the garlic cloves and thyme and whisk in the remaining 1 Tbsp of butter.

Remove the toothpicks from the steaks, plate them, then spoon some of the sauce over each.

Originally published in The Wine Cellar March 2019.

Red Wine Currywurst

Ingredients:

2 Tbsp Canola Oil
1 large Onion, chopped
2 Tbsp Curry Powder
1 Tbsp Paprika Powder
15 oz Can Tomato Sauce
½ cup Sugar
¼ cup Apple Cider Vinegar
¼ cup Red Wine
Salt to taste
2 Bratwurst Sausages

Directions:

Heat the canola oil in a saucepan over medium heat. Add the onion and cook until soft, for about 8-10 minutes. Add the curry powder and paprika powder and cook for another minute.

Add the tomato sauce, sugar, apple cider vinegar, red wine and add salt to taste. Stir well and bring to a boil. Reduce heat to medium-low and let it simmer for about 20 minutes.
Strain the sauce through a sieve to take the onions out. I usually do it in a few smaller batches so the onions don't clog the sieve. Return to pot and keep the sauce warm.

Cook the bratwurst sausages in a skillet over medium-high heat until done.

Cut them in bite-sized pieces and serve with the warm sauce. Sprinkle with extra curry powder and serve with cabbage rolls, sauerkraut noodles, or by itself with a dinner roll.

Originally published in The Wine Cellar February 2019.

Red Wine Chocolate Mousse

Ingredients:

6oz Chocolate chunks or squares (Best to use 70% cocoa or above.)
3/4 cup Red dessert wine (I used a Chocolate Raspberry Port, but any port will work.)
1/4 cup Sugar
1 cup Heavy cream (For vegan use coconut cream.)

Directions:

Use a double boiler, or makeshift a double boiler by placing a large bowl over a medium pot with about 2 inches of water in it. The water should not touch the bottom of the bowl. Heat the double boiler on medium-low heat and add the chocolate, dessert wine, and sugar to the bowl. Begin stirring slowly and evenly when the chocolate starts softening. Stir until the chocolate is melted and smooth and the sugar has dissolved. Remove from heat.

Place the bowl with the melted chocolate mixture in it over another bowl that is half filled with ice water. The bottom of the bowl with chocolate should not touch the ice water. With a hand mixer, beat the chocolate-red wine mixture until it turns into a thick, smooth pudding. Leave the bowl over the ice water to continue to cool.

In medium bowl using a hand mixer, beat the cream until stiff peaks form, about 5 minutes. You want these to be really stiff peaks, not just until the cream starts to solidify. You should be able to scoop with a spoon a tower of whipped cream that won't fall. With a rubber spatula, gently fold the whipped cream into the chocolate-red wine blend. Continue folding until no white streaks remain. Garnish with mint leaves or fresh raspberries if desired and enjoy!

Originally published in The Wine Cellar January 2019.

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.