Author: Chef Cloud Wine

Ingredients

1/2 cup dry white wine
2 lemons, cut in half
6 large cloves garlic
1 (4 pound) whole chicken
1 1/2 teaspoons cold butter
2 tablespoons Dijon mustard
salt and pepper to taste

Directions

Preheat an oven to 425 degrees F (220 degrees C). Pour the wine into a 10-inch cast-iron skillet; set aside.

Place the lemon halves and garlic cloves into the cavity of the chicken. Slide half of the butter underneath the skin of each breast. Rub the chicken all over with Dijon mustard, then season to taste with salt and pepper. Place into the cast-iron skillet.

Bake the chicken in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 15 minutes before slicing.

Ingredients

1 1/2 cups red wine vinegar
1/2 cup dry red wine
2 onions, sliced
2 carrots, sliced
1 bay leaf
1/8 teaspoon whole allspice
3 whole cloves
1 tablespoon black peppercorns
1 tablespoon salt
4 pounds rump roast
1/2 cup butter
1 tablespoon vegetable oil
5 tablespoons all-purpose flour
1 tablespoon white sugar
2/3 cup crushed gingersnap cookies

Directions

In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily.

Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 1/4 cup butter with the oil in a Dutch oven over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into Dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.

Pour the marinade off from the meat, skim off the fat, and strain. In a large skillet over low heat, melt remaining 1/4 cup butter with sugar. Cook and stir until golden in color. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the Dutch oven, return the pot to low heat and simmer 30 minutes. Serve.

Ingredients

1 recipe pastry for a 9 inch double crust pie
1 1/2 pounds chicken
1 egg
3 tablespoons white wine
1/8 cup dates, pitted and chopped
1/2 cup ground almonds
1/2 cup shredded Cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1 teaspoon ground cinnamon
1 cup chicken broth

Directions

Cut chicken into bite-sized pieces. In a saucepan, boil chicken with chicken broth, over low heat, for about 1 hour or until done. Add water, if necessary, to cover chicken while cooking. Drain and reserve the broth, and place cooked chicken in a large bowl.

Preheat oven to 375 degrees F (190 degrees C).

Add egg, white wine and 1 cup of chicken stock to the cooked chicken. Add dates, ground almonds and cheese, then toss to mix. Add salt, black and white pepper, cloves, ginger, mace and cinnamon. Mix spices in. Don’t worry if the filling seems wet, it will thicken as it cooks.

Pour filling into pie shell. Cover with top shell and crimp to seal edges.

Bake at 375 degrees F (190 degrees C) for 45 minutes to an hour.

Ingredients

2 tablespoons butter
1 1/2 teaspoons minced garlic
1/8 teaspoon cayenne pepper
2 tablespoons white wine or chicken broth
5 teaspoons lemon juice
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1 pound large uncooked shrimp, peeled and deveined

Directions

In a 9-in. microwave-safe pie plate, combine the butter, garlic and cayenne. Cover and cook on high for 1 minute or until butter is melted. Stir in the wine or broth, lemon juice, parsley and salt. Add shrimp; toss to coat. Cover and cook on high for 2-1/2 to 3-1/2 minutes or until shrimp turn pink, rotating once. Stir before serving.