Honey Red Wine Reduction
- ¾ Cup Red Wine
- ½ Tbs Honey
- Squeeze of Lemon
I chose to use an Italian Merlot knowing they usually have characteristics of dark fruit which would go nicely with a fresh salad. However any red wine of your choosing would work with this recipe. Add wine, honey, sprig of fresh thyme, and squeeze of lemon to a saucepan. Heat stirring often until liquid has reduced to a thick sauce. Remove thyme before serving.
Sometimes you just need a really good salad, but why make it boring. This reduction took an average salad and made it craving worthy! I drizzled this reduction over a kale, beet and goat cheese salad, but it would be great on so many things. I’m thinking I need to make it again and drizzle it over some meat!
Recipe adapted from Reclaiming Yesterday.
Italian Wine Biscuits
- 1 Cup red wine (we like to use Chianti!)
- 1 Cup Sugar
- 1 Cup Vegetable Oil (or your preferred oil as long as its flavorless)
- 4.5 Cups Flour (plus some on the side in case mixture is too wet)
- 3 Tsp Baking Powder
- 1 Egg white
So this is a holiday favorite for us, and don’t be turned off by the color of the dough or what they look like because these are AMAZING. Start by mixing the flour and baking powder together and then form a well in your bowl (any Italian Nonni will tell you, this is key – don’t ask us the science behind it but we trust them). Next mix together the sugar, chianti and oil and pour in the center of the well. Mix the ingredients together, if the mixture is still very wet and sticky add a little extra flour and mix it in gradually. Once the dough is no longer sticky (but still moist) grab small ball and roll out into a thick strand and loop the ends together to make a circle. Brush with egg white and bake at 350 degrees fahrenheit for 20 mins or until the egg wash is slightly browned.
Classic Cheese Fondue
- 3 cups shredded swiss cheese
- 3 cups shredded gruyere cheese
- 2 tablespoons cornstarch
- 1 clove of garlic
- 1 cup white wine
- Pinch of freshly grated nutmeg and pepper
Toss shredded cheese with the cornstarch. Rub the inside of a fondue pot (or sauce pot) with garlic. Add the wine into the pot, and simmer over medium-low heat. When the liquid starts to bubble add the cheese a handful at a time, stirring until melted. Season with nutmeg, salt and pepper.
Cheese has always been a love in my life, so naturally I love a good cheese fondue! This fondue recipe is super easy and makes for a fun dinner or appetizer. The hardest part will be picking (or narrowing down) the dippers. I chose to keep it simple with some good bread, chicken sausage, and an apple. Classic cheese fondue calls for white wine. You’ll want to use one that is dry and acidic. I chose Dog Point Sauvignon Blanc, and it came out so good. This dish would be perfect for NYE, Valentine’s day, date night, or just because!
Recipe from Half Baked Harvest
Meatball Coq Au Vin
- 1 1/4 pounds ground turkey or chicken
- 1 egg
- 1/3 cup Panko bread crumbs
- 1/3 cup grated parmesan cheese
- kosher salt and black pepper
- 2-3 slices thick-cut bacon, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced or grated
- 4 carrots, chopped
- 2 cups cremini mushrooms, sliced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon
- 1 cup low sodium chicken broth
- 2 bay leaves
- 4 thyme sprigs
- 1/2 cup fresh parsley, chopped
Make sure you go to Half Baked Harvest for how to prepare this meal, but this will be your shopping list!
You guys, this was devoured the first night we made it, it’s supposed to serve six and fed two very full people and a little toddler. That being said, if you’re not completely gluttonous like us, the leftovers are AMAZING, even better than the first cook so make sure you try to save some for reheating, you will not be dissapointed.