Category: Wine

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1/2 pound ground beef
1/2 cup red wine
1/2 cup milk
1 pinch ground nutmeg
1 (28 ounce) can crushed tomatoes
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste

Directions

Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.

Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.

Ingredients

1 gallon red wine
8 (3 inch) cinnamon sticks
12 whole cloves
3/4 cup white sugar
1/2 cup fresh-squeezed lemon juice
1 orange, sliced into rounds

Directions

Pour the wine into a large pot and set over medium heat. Let it warm up until steam rises from the surface, but do not allow it to boil. Add the cinnamon sticks, cloves, lemon juice and sugar, stirring to dissolve the sugar. Float the orange slices on the surface. Warm over medium heat for another 5 minutes, being careful not to let it come to a boil. Remove from the heat and let stand for 1 hour.

Pour through a colander to remove to oranges and spices. Serve hot, or refrigerate and reheat gently just before serving in mugs.

Ingredients

4 skinless, boneless chicken breast halves
3 tablespoons vegetable oil
1/3 cup white wine
1/2 cup all-purpose flour for coating
1 teaspoon salt
1 teaspoon ground black pepper
1 quart fresh orange juice
4 cups heavy cream

Directions

Poke each breast with a fork a few times. Season with salt and pepper. Dredge in flour.

In a large saute pan, brown meat on both sides in oil. Drain off excess oil. Splash with white wine, and let reduce. Add orange juice to cover the bottom of the pan. Bring to a boil, turning the breasts often. When at a boil, add whipping cream, just to cover. Turn heat down to a simmer. Reduce the liquid by half.

Place each breast on a bed of rice or toast tips, if desired; garnish with mint leaf and orange slice.

Ingredients

3/4 cup real maple syrup
1 tablespoon white wine vinegar
1/2 teaspoon mustard powder
5 whole cloves
1 (8 ounce) can crushed pineapple, drained (optional)

Directions

Whisk together the maple syrup, vinegar and dry mustard.

Score the ham, brush on glaze and continue to brush as it bakes.

If desired, insert whole cloves into the ham before glazing and coat ham with pineapple after first glazing.