Author: Chef Cloud Wine

Ingredients

1 eggplant, halved lengthwise
1/2 cup olive oil, divided
salt and pepper to taste
8 medium shrimp – peeled, deveined and chopped
1/8 cup chopped fresh basil
2 cloves garlic, chopped
1/2 cup white wine
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided

Directions

Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.

Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.

Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.

Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Ingredients

1/2 gallon raspberry sherbet
2 (750 milliliter) bottles champagne, chilled
1 (750 milliliter) bottle sweet red wine
1 (2 liter) bottle ginger ale, chilled

Directions

Place frozen sherbet in center of a large punch bowl and add champagne and sweet red wine. Stir gently (sherbet will keep ingredients cold and slowly dissolve.) Pour in ginger ale and serve.

Ingredients

1 tablespoon rice vinegar
1 teaspoon red wine vinegar
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon Dijon mustard
2 tablespoons peanut oil
1 tablespoon sesame oil
1 1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon sesame seeds

Directions

Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.

Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.

Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.

Ingredients

1/2 cup butter
1/3 cup all-purpose flour
1 teaspoon Old Bay Seasoning TM
1 tablespoon Worcestershire sauce
1 (14.5 ounce) can chicken broth
1 cup dry white wine
1 cup half-and-half cream
1 (2.5 ounce) package country style gravy mix
8 ounces crabmeat
4 drops hot sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions

Melt butter in a large saucepan over low heat. Stir in flour all at once, and cook until bubbly. Stir in Old Bay seasoning and Worcestershire sauce. Gradually stir in chicken broth, wine, and half-and-half.

Prepare gravy according to package directions, and stir into soup. Thin with more half-and-half if necessary. Simmer 10 minutes, stirring occasionally.

Stir in crabmeat, and season with hot sauce, salt, and pepper. Simmer 2 minutes, or until heated through.