main ingredient-red wine
- sabine Nov 8, 2004 02:38 PM
I have about 1.5 bottles of rhone red in my fridge that is not fresh enough to drink-lost it's fruit a bit- but would be good to cook with. Besides coq au vin (which is supposed to use burgundy), what other suggestions can you think of to use this up and not waste it? Also, Nigella sez she freezes left over wine. Has anyone else every done this?
Yes, I freeze wine to use later in cooking. If you generally use just a bit to deglaze after a saute, use ice cube trays. If you intend to use it for a braise, use a larger tupperware container. Be aware, that since the alcohol prohibits complete freezing, it can get a little soft around the edges.
If you have a bottle of white wine, too, you can make wine broth.
1. Purée 1 peeled carrot, 1 onion, 1 tomato, and whole apple (core & all) in batches in food processor.
2. Pour two bottles of wine (1 red, 1 white) into a soup pot and stir in the puréed veggies, along with 1 cup of V-8 juice and a teaspoon of black pepper. Bring to a boil. Add 2 beef bouillon cubes and let boil 15 minutes.
3. Strain and restrain through several layers dampened cheesecloth (rinsing the cheesecloth between strainings) until soup is relatively clear. Reheat and serve in brandy snifters. (Soup is sipped straight from the snifters, not spooned.)
This is a peppery delight. Terrific as a first course for a fancy-ish dinner.
How about beef burgundy (or rhone, in your case) or brisket braised w/ red wine, orange peel, & rosemary? Don't have any recipes on hand, but I remember making a wine-braised brisket recipe from Bon Appetit a few yrs. back that you can search for.
Beef stew, definitely (the one with anchovies and thyme in Nigella's How to Eat is excellent). Also a beurre rouge sauce goes excellently with salmon -- like beurre blanc but with red wine.
For a dinner party some months ago, I served pears poached in red wine as the dessert. They were a huge hit and presented beautifully. As I recall, I simply added about 3/4 c. of sugar, a cinnamon stick and some lemon rind to about 3 cups of red wine and simmered the peeled pears in the liquid. You have to maneuver a bit to get the pears to take the poaching liquid on all sides.
P.S. You can get a 2-for-1 deal out of this recipe by reducing the poaching liquid further after the pears are poached to make a great syrup to pour over yet another dessert e.g., orange segments, pound cake or ice cream.
I seem to be the only one saying this and am surprised: I would never cook with anything that I wouldn't drink on its own! Simply, for me, if its "flat" in the glass it's going to be flat in the pot. It's also for this reason that I don't buy cooking wine.
But this is me.