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Dessert
Red Wine Poached Pear
6 Peeled, Cored and Sliced Pears (recommend Bosc or Anjou)
1 1/2 cups of red wine (recommend Zinfandel, Shiraz or Merlot)
3/4 cups of granulated sugar
2 Tablespoons of lemon juice (can also add lemon zest if desired)
2 teaspoons vanilla
2 teaspoons of cinnamon
Combine all ingredients, except pears, and bring to a boil. Once the wine mixture is boiling, turn heat down to a simmer and add the pears. Simmer pears for 10-12 minutes and then turn pears and simmer for an additional 8-10 minutes - until they are tender and are easily poked through with a fork. Remove pears and let them cool. Boil wine sauce until the liquid has been reduced by half. Pour sauce over pears and serve with either marscapone, crème fraiche or Devonshire cream.
Recipe from wine.about.com
Chocolate Merlot Cake
2 cups (250 g/1/2 lb) flour
3/4 cup (100 g/3 1/4 oz) cocoa
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (175 g/6 oz) butter
1 3/4 cup (350 g/15 oz) sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups (300 ml/1/2 pt) well-rounded red wine
confectioners' sugar (for sprinkling)
For the wine jelly
1/2 cup (125 g/4 oz) Concord grape jelly
2 to 3 tablespoons red wine
Heat the oven to 350°F (175°C/Gas 4). Butter the cake pans, line each pan with a round of parchment paper, and brush again with butter. Sprinkle the pans with flour, discarding the excess. Sift flour with the cocoa, baking soda, and salt into a bowl.
Cream the butter in an electric mixer, beat in the sugar, and continue beating until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs, one by one, and then the vanilla, and continue beating 1 to 2 minutes. Sift a third of the flour over the butter mixture and fold them together, using a spoon. Fold in a third of the wine. Add the remaining flour and wine alternately in two batches.
Spread batter in the prepared pans and bake in the oven until the cakes start to shrink from the sides of the pan, 30 to 35 minutes; a metal skewer inserted in the center should come out clean. Let the cakes cool 10 minutes in the pans, then turn them out on a rack to cool completely.
Meanwhile make the wine jelly: Melt the jelly with the wine over low heat, stirring gently until combined. Let it cool.
Shortly before serving, sandwich the cake with the cooled jelly. Sprinkle the top with confectioners' sugar and transfer the cake to a plate to serve.
Recipe from epicurious.com
Chardonnay Sorbet
1 1/2 cups water
1 1/2 cups sugar
1/2 vanilla bean, split in half lengthwise
1/2 lime
1/4 lemon
1/4 orange
4 cups chardonnay wine
In a saucepan over high heat, combine the water, sugar, vanilla bean, lime, lemon and orange. Bring to a boil, stirring occasionally to dissolve the sugar. When the mixture begins to boil, reduce the heat to medium and simmer, uncovered, for 5 minutes, to infuse the syrup with flavor. Be sure not to reduce the liquid. Remove from the heat and, using a slotted spoon, scoop out the lime, lemon and orange. Let the citrus fruits cool slightly, then lightly squeeze them over the saucepan to release their juices.
Pour the syrup through a fine-mesh sieve into a bowl. Stir in the chardonnay, cover and refrigerate for 2-3 hours until well chilled.
Pour the mixture into an ice cream maker and freeze following the manufacturer’s directions until the sorbet becomes thick and smooth. The timing will depend upon the type of machine being used.
Remove from the ice cream maker, spoon into chilled serving dishes or glasses and serve immediately, or transfer to an airtight container and store in the freezer for up to 1 day.
Recipe from Casual Cuisines of the World
Red Wine Brownies
3/4 cup cocoa
1/2 tsp baking soda
2/3 cup vegetable oil
1/2 cup boiling Irlandes red wine
1 cup sugar
1 cup light brown sugar, packed
2 eggs
1 1/4 cup flour
1 1/2 tsp vanilla
1/4 tsp salt
Preheat oven to 350. Stir cocoa and soda together. Blend in oil and add wine. Stir until mixture thickens. Add sugar and eggs, stir until smooth. Add flour, vanilla and salt. Blend completely. Pour into lightly greased 13″x9″ pan. Bake approximately 30 minutes.
Recipe from Irlandes Winery
Main Courses
Merlot & Onion Roast
2 pounds beef round top round roast, or similar trimmed of all visible fat
Salt and pepper
8-10 garlic cloves
1 1/2 teaspoons canola or olive oil
3/4 cup French onion soup, condensed, from a can (such as Campbell's®)
3/4 cup Merlot (or other mellow red wine)
If your roast is the rolled-up type, remove mesh or ties from surface and unroll the roast. Arrange garlic cloves evenly on top, then sprinkle freshly ground salt and pepper over the top. Roll the roast up (but don't put any mesh or ties back on).
Start heating the canola or olive oil in a medium nonstick frying pan over medium-high heat. When hot, add the rolled-up roast to the pan and let the bottom brown for a couple of minutes. Flip and brown the other side (a couple minutes more). Carefully place browned roast in slow cooker so that it remains rolled up.
Pour onion soup concentrate and wine over the top. Cover and cook on LOW for about 4 hours.
Recipe from MedicineNet.com
Merlot Sauce Recipe
1 1/2 cups Merlot (or other medium body, slightly fruity red)
1 tablespoon tomato paste
2 teaspoons Dijon mustard
1 teaspoon fresh parsley, chopped
Dash (1/16 teaspoon) cayenne pepper
¼ teaspoon salt
1 cup heavy cream
In a saucepan over medium heat, reduce Merlot to half volume. Add tomato paste, mustard, and seasonings, whisking until smooth. Add cream and simmer the sauce until reduced by half and thickened. Serve hot.
Recipe from frenchfood.about.com
Beef Burgundy
2 lbs. sirloin steak (cut beef into 1-inch cubes)
8 oz. fresh or frozen mushrooms (small portabella mushrooms turn up the flavor even more)
1 medium red onion (quartered or diced)
2 garlic cloves (minced)
1/2 cup butter
1/4 cup flour
1/4 tsp sea salt
1/4 tsp black pepper (coarse ground)
1/4 tsp crushed thyme
1/8 cup fresh parsley
1 cup red Burgundy wine (Pinot Noir)
2 cups beef broth
optional: crumbled bacon (2-3 slices)
pearled onions (1 cup)
Combine flour, salt, pepper 1 minced garlic clove in a plastic tupperware or ziploc container. Add in cubed beef and seal container. Shake to coat the beef thoroughly with flour mixture. Melt 1/4 cup of butter in large cast iron skillet, add mushroom and onion and saute until soft. Set sauteed mushroom and onions aside. Melt the remaining 1/4 cup of the butter, add the second minced garlic clove and the coated beef cubes. Brown coated beef on medium heat.
Once beef has browned, slowly add the red Burgundy wine and beef broth. Bring mixture to a boil, then turn heat down and add the mushroom and onions back to the skillet. Allow to simmer for another 10 minutes or so. Add thyme and bay leaf. You want to see the liquid reduced by about 1/3 and the sauce to thicken. Keep stirring and scraping the skillet during the simmer phase. You may add a little extra flour if needed to thicken the Burgundy sauce. Towards the end of the simmer phase add the finely chopped fresh parsley for a little added flavor. Add the optional bacon crumbles and pearled onions. Serve with roasted or mashed potatoes (red or yukon are best bets) or over well-buttered egg noodles and a side of sauteed spinach sprinkled with sea salt. Consider serving the same red Burgundy wine that was used in the recipe with the meal to accent and draw out the parallel flavors.
Recipe from wine.about.com
Appetizers
White Wine and Portobello Mushrooms
5-7 Portobello Mushrooms
2-5 garlic cloves (chopped)
1 medium red onion (sliced)
1 cup of spinach
1/4 cup olive oil
1/4 cup of white wine (consider Sauvignon Blanc or Albarino - they tend to complement the earthiness of the mushrooms)
1/2 tsp pepper
1/2 - 1 tsp Italian seasoning
sea salt (sprinkled to taste, just before serving)
Saute garlic, onions and mushrooms in the olive oil until wilty and starting to brown (keep adding a bit more olive oil if most of it has been soaked up by the mushrooms). Next add the white wine, spinach, pepper and Italian seasoning. Turn heat down to medium low and keep stirring until spinach wilts. Sprinkle sea salt to taste and then pour the mushrooms, spinach, garlic and onion mixture along with remaining sauce over noodles, brown rice or a fresh salad.
Recipe from wine.about.com
Drinks
Sangria
1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (optional)
8 maraschino cherries
2 cups carbonated water (optional)
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.
Recipe from AllRecipes.com
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