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What to do with a bottle of Cabernet?

t
tdmort Aug 27, 2012 11:12 AM

I was recently given a bottle and I'm not a big red wine drinker. Tell me - what are your favorite recipes using Cabernet Sauvignon?? Thanks!

  1. applgrl Sep 2, 2012 09:59 PM

    Cook's Illustrated has an awesome mulled wine recipe where you toast the spices, add some sugar, never boil, just heat through. The best part: they add a splash of brandy at the end which redeems the wine like you wouldn't believe.

    I don't even like mulled wine, but this is mmmmm.....if you have a website subscription...

    1. tim irvine Aug 28, 2012 06:00 PM

      Get some mother and start a vinegar crock.

      Or sear a hanger steak and add the wine, salt, and pepper and reduce it.

      1. d
        Dave_in_PA Aug 28, 2012 06:07 AM

        Is it a serious wine? regift it to someone who will appreciate it?

        2 Replies
        1. re: Dave_in_PA
          b
          bg90027 Aug 28, 2012 01:07 PM

          Yes, I'd certainly make sure that it isn't an exceptional bottle before I cooked with it.

          1. re: bg90027
            prima Aug 28, 2012 07:59 PM

            Exceptional bottles of wine make exceptionally good poached pears, in my experience! ;-)

        2. n
          Nyleve Aug 27, 2012 05:09 PM

          If it's not an awful horrid bottle of crappy plonk, why wouldn't you just hang onto it until you have a reason to serve red wine with dinner? You may not like it yourself, but some dinner guests might. Wine doesn't go bad on the shelf.

          2 Replies
          1. re: Nyleve
            f
            FrankJBN Aug 28, 2012 06:50 AM

            Actually wine does go bad on the shelf. In fact, "on the shelf." wine goes bad especially fast. Wine even goes bad in wine cellars.

            1. re: FrankJBN
              n
              Nyleve Aug 28, 2012 11:40 AM

              You know what I mean.

          2. CafeteriaFraiche Aug 27, 2012 02:00 PM

            There's always sangria if you're having a party.

            1 Reply
            1. re: CafeteriaFraiche
              t
              tdmort Sep 2, 2012 05:32 PM

              This is a great idea as well!! Thanks for the suggestion - I hadn't thought of that.

            2. g
              Gail Aug 27, 2012 01:50 PM

              If it is a really fine bottle of cab, try a glass with a steak or roast. It may change your entire opinion of red wines. If it is an ordinary cab, then cook with it as suggested.
              Would you care to say what winery and year?

              4 Replies
              1. re: Gail
                danna Aug 27, 2012 02:21 PM

                I think Gail may be about to give you her address ;-)

                Seriously, you've gotten great suggestions. Both the savory ones and the poached pair idea. I made something that looked a lot like this for T'giving one year http://www.marthastewart.com/348245/p...

                my husband was not amused by frou-frou dessert instead of proper pie or cake, put it really is beautiful.

                1. re: danna
                  g
                  Gail Aug 27, 2012 02:43 PM

                  ...very funny, danna!

                  1. re: danna
                    todao Aug 27, 2012 09:00 PM

                    I'm not a fan of the lady whose name accompanies the recipe but that one certainly looks worth a try. I may attach the poached pears to a spice pound cake instead of gingerbread. Thanks for the link ................

                    1. re: todao
                      danna Aug 28, 2012 05:50 AM

                      although once a fan, she has begun to grate on me, and her eponymous mag has declined in quality to the point I stiopped my subscription.

                      HOWEVER, I find her recipes, at least those published up until the last few years, to be almost invariably reliable and many are downright spectacular. Layer cake recipes in particular are often the best available. You'll be missing out if you discount recipes w/ the MS brand ;-)

                2. weezieduzzit Aug 27, 2012 01:31 PM

                  I would poach pears in the wine, some sugar, a split vanilla bean and crushed cardamon pods, reduce the remaining sauce further and serve both over vanilla ice cream (possibly with a piece of pound cake underneath.)

                  1 Reply
                  1. re: weezieduzzit
                    t
                    tdmort Sep 2, 2012 05:33 PM

                    This sounds wonderful. For those asking, it's not a very expensive bottle. It was given to my husband when we checked into the Hyatt Regency - we were there to celebrate his birthday and it was left in our room for him. A very nice touch, but I would have been happier with a cup cake! :)

                  2. MikeG Aug 27, 2012 12:45 PM

                    It might make a purist cringe a bit (probably not being at all Burgundy-like), but it would probably work fine in coq au vin, and also pretty much take care of the whole bottle in one fell swoop.

                    3 Replies
                    1. re: MikeG
                      biondanonima Aug 27, 2012 12:49 PM

                      Along those same lines, boeuf a la Bourguignonne would be lovely.

                      1. re: biondanonima
                        MikeG Aug 27, 2012 12:53 PM

                        Absolutely. And with beef in the fridge and beer and onions waiting to go into a stew later on, I don't know why that didn't even occur to me!

                        1. re: biondanonima
                          f
                          FrankJBN Aug 28, 2012 06:55 AM

                          As noted, not at all Burgundy like. However since Cabernet is the featured grape of the Bordeaux how about a sauce Bordelaise for a steak?

                      2. prima Aug 27, 2012 11:39 AM

                        Use it to make Sauerbraten.

                        1. todao Aug 27, 2012 11:24 AM

                          Prepare a large pot of you favorite spaghetti sauce recipe and "season" it with the cab. Just be careful not to use too much or the sauce will taste more like wine than spaghetti sauce. Simmer for a couple of hours, lid on, and another hour or so with the lid off. Let that rest in the fridge for a couple of days, then put it in a baking pan along with a nice chuck roast. Cover it and oven braise it, turning it once or twice during cooking time.
                          Serve with mashed potatoes and use the sauce as a gravy. Simple, not much trouble at all and, OMG, out of this world.

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