Author: Chef Cloud Wine

Ingredients

2 cups white sugar
2 cups water
6 sprigs mint, chopped
6 leaves lemon balm
1 cup muscat wine
2 tablespoons lemon juice

Directions

Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.

Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches soft-serve consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Ingredients

1 1/2 pounds skinless, boneless chicken breast halves – cut into 1 inch strips
2 tablespoons bacon bits
1/4 cup chopped green olives
1 (14.5 ounce) can diced tomatoes, drained
1 (4.5 ounce) can sliced mushrooms, drained
1 (1.25 ounce) envelope dry chicken gravy mix
1/2 cup red wine
3 tablespoons Dijon mustard
1/4 cup balsamic vinegar

Directions

In a slow cooker, combine the chicken, bacon bits, olives, tomatoes, mushrooms, gravy mix, wine, mustard, and vinegar. Mix together.

Cover slow cooker, and cook on Low setting for 6 to 8 hours.

Ingredients

4 cups fresh or frozen green beans, cut into 2 inch pieces
2 bacon strips, diced
1 medium onion, thinly sliced
1/2 cup dry white wine or apple juice
3 tablespoons sugar
3 tablespoons tarragon vinegar or cider vinegar
1/4 teaspoon salt
2 teaspoons cornstarch
1 tablespoon cold water

Directions

Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 teaspoon drippings.

In the drippings, saute onion until tender. add wine or apple juice, sugar, vinegar and salt. Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans; top with onion mixture. Sprinkle with bacon; toss to coat.

Ingredients

1 (28 ounce) can crushed tomatoes
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
3 cloves garlic, minced
1 tablespoon white sugar
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1 pinch crushed red pepper flakes

Directions

In a large skillet combine the crushed tomatoes, tomato paste, tomato sauce, garlic, sugar, vinegar, oregano and red pepper flakes. Stir all together and simmer over low heat for at least 30 minutes (for the best flavor). Stir frequently to prevent burning.