Category: Wine

Ingredients

1 cup water
1 cup brown sugar
2 cups pineapple juice
1 cup orange juice
6 whole cloves
3 whole allspice berries
2 cinnamon stick
1/2 teaspoon salt
4 cups red wine
2 oranges
8 cinnamon sticks, garnish

Directions

In a large non-aluminum saucepan, combine water, brown sugar, pineapple juice, and orange juice. Season with cloves, allspice, 2 cinnamon sticks and salt. Cut the rind of 2 oranges into strips and stir into the mixture. Bring to a boil, reduce heat and let simmer for 15 minutes.

Pour in the wine. Heat to just boiling and remove from heat. Serve hot with a cinnamon stick for garnish.

Ingredients

4 (6 ounce) halibut fillets
1 tablespoon lemon juice
salt and pepper to taste
2 sprigs cilantro leaves
2 tablespoons butter
4 green onions, finely chopped
1/4 cup red bell pepper, finely chopped
2 cloves garlic, minced
1 tablespoon crushed red pepper flakes (optional)
1/4 cup dry white wine
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 cup chicken broth
1/2 cup half-and-half cream
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon all-purpose flour
1/4 cup water
toasted slivered almonds

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.

Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

Ingredients

1/2 small onion, thinly sliced
1 garlic clove, minced
1 tablespoon butter or stick margarine
4 bone-in pork loin chops, trimmed
1 (8 ounce) can tomato sauce
1/4 cup dry white wine or chicken broth
1 teaspoon dried oregano
1/8 teaspoon pepper

Directions

In a large nonstick skillet, saute onion and garlic in butter until tender. add pork chops; brown on both sides. In a small bowl, combine the tomato sauce, wine or broth, oregano and pepper; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.

Ingredients

5 pounds mussels, cleaned and debearded
1 large onion, diced
1 (14.5 ounce) can diced tomatoes
5 large cloves garlic, chopped
1 (12 fluid ounce) can or bottle beer
1/2 cup red wine
2 tablespoons peppercorns in brine, crushed (optional)

Directions

In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover.

In a separate large pot, mix the onion, tomatoes, garlic, beer, wine, and peppercorns. Place the mussels in the pot, and bring to a boil. Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes, until mussels open. Discard unopened mussels.