Category: Wine

Ingredients

9 fluid ounces red wine
1 onion, chopped
2 cloves garlic, chopped
1 sprig fresh thyme
2 tablespoons butter
1 1/2 pounds beef skirt steak, cut into cubes
1 tablespoon all-purpose flour
1 cup beef stock
salt and pepper to taste
9 ounces mixed wild mushrooms

Directions

In a skillet over medium heat, combine red wine, onion, garlic, and thyme. Bring to a boil, and cook until volume is reduced by about 1/4. Set aside, and allow to cool.

Melt butter in a skillet over medium heat until just beginning to brown. Add beef, and cook until evenly brown. Remove beef, and stir into cooled wine mixture. Set aside while preparing sauce.

Sprinkle flour into skillet. Reduce heat, and cook slowly until flour is browned. Gradually stir in beef stock, and stir until mixture comes to a boil. Season with salt and pepper, and simmer uncovered for about 10 minutes.

Stir in beef and wine mixture. Cover, and cook very gently for 40 to 45 minutes. Lay mushrooms on top of beef. Cover, and simmer for about 10 more minutes. Transfer beef and mushrooms to a serving dish. Taste sauce, and adjust seasonings. Simmer until sauce has reduced to desired consistency, then pour over meat.

Ingredients

2 cups vegetable oil
1 cup white sugar
1 cup white wine vinegar
4 teaspoons salt
1 teaspoon ground black pepper
1/2 cup mayonnaise
2 teaspoons dry mustard
1 onion, chopped
2 cloves garlic, minced
2 teaspoons sesame seeds

Directions

In a large bowl, combine the oil, sugar, vinegar, salt, pepper, mayonnaise, dry mustard, onion, garlic and sesame seeds. Mix together well and pour enough over salad to coat.

Ingredients

2 (750 milliliter) bottles red wine
2 cups rum
2 cups orange juice
1 cup white sugar

1 pint fresh strawberries, sliced
1 (20 ounce) can pineapple chunks in juice
1 (10 ounce) jar maraschino cherries, drained
2 cups rum
2 cups orange juice

Directions

In a large pitcher, mix the red wine, 2 cups rum, 2 cups orange juice, and sugar. Refrigerate 8 hours, or overnight.

In a large bowl, mix the strawberries, pineapple chunks, and maraschino cherries. Cover with 2 cups rum and 2 cups orange juice. Refrigerate 8 hours, or overnight.

Drain the fruit (reserve the liquid if desired). Mix the fruit into the pitcher with the sangria to serve.

Ingredients

3 cups fresh strawberries, hulled and quartered lengthwise
3/4 cup white sugar, or to taste
1 1/2 cups white wine

Directions

Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours.

Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 6 dessert cups, and distribute the remaining wine over the berries.