Category: Wine

Ingredients

8 eggs
1 tablespoon water
1 teaspoon garlic powder
2 1/2 tablespoons mayonnaise
1/4 cup dry white wine
salt and pepper to taste
1/4 cup shredded Cheddar cheese

Directions

Break eggs into mixing bowl. Stir in water, garlic powder, mayonnaise, white wine, salt and pepper. Mix well with a wire whisk. Stir in cheddar cheese.

Heat a nonstick pan over medium heat. Pour in egg mixture and cook, stirring occasionally, until well cooked. The eggs should be firm, but not hard. These eggs will have a softer texture than normal scrambled eggs. Serve warm.

Ingredients

2 cups cubed butternut squash
2 tablespoons butter
1/2 onion, minced
1 cup Arborio rice
1/3 cup dry white wine
5 cups hot chicken stock
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste

Directions

Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.

Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.

Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Ingredients

4 skinless, boneless chicken breast halves
1 cup milk
1 cup dry bread crumbs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 cup olive oil
1 orange, sliced into rounds
1 cup dry white wine
1/2 cup orange juice
1 (10.5 ounce) can chicken broth
1/4 cup brandy-based orange liqueur (such as Grand Marnier?(r))

Directions

Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. Lightly pound each piece. Place in a dish, and pour milk over them. Soak for 10 minutes. In a shallow bowl, stir together the bread crumbs, Parmesan cheese and parsley. Set aside.

Heat olive oil in a large heavy skillet over medium-high heat. Dredge chicken pieces in the bread crumb mixture, and place in the hot oil. Quickly brown on both sides, then remove to a buttered 9×13 inch baking dish, or similar size. Season with salt and pepper to taste. Place orange slices over the top of the chicken.

Preheat the oven to 350 degrees F (175 degrees C). Drain the oil from the skillet, reserving 1/4 cup. Heat the reserved oil with the wine over medium heat until reduced by 1/2. Add broth and orange juice, and reduce by 1/2 again. Pour the sauce over the chicken, then drizzle with Grand Marinier.

Bake for 20 to 25 minutes in the preheated oven, until bubbly.

Ingredients

4 tablespoons all-purpose flour
1 cup sliced onion
1/2 cup red wine
4 cups beef stock
2 tablespoons butter
4 thick slices whole wheat bread
1/2 cup shredded Gruyere cheese
salt and pepper to taste

Directions

In a heave saucepan over medium heat, heat the flour gently until it begins to turn pale golden brown, stirring constantly. Remove from heat.

In another pan, saute onions in butter. When transparent, blend them into the flour. Gradually add the beef stock, the wine and the salt and pepper to taste. Cook gently, stirring frequently, for about 30 minutes.

Put a slice of bread in each person’s bowl with a good sprinkling of cheese on top. Pour soup into each bowl and serve at once.