Category: Wine

Ingredients

1 portobello mushroom, stem removed
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 clove garlic, thinly sliced
1/4 shallot, thinly sliced
salt and pepper to taste
1/2 roasted red pepper, cut into strips
3 cups arugula leaves
1 ounce grated Romano cheese
1 tablespoon Greek salad dressing

Directions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.

Brush the mushroom on both sides with olive oil and place gill-side up onto the baking sheet. Drizzle with any remaining olive oil, and the red wine vinegar. Sprinkle with sliced garlic and shallot; season to taste with salt and pepper. Top with the piece of roasted red pepper, and wrap the foil tightly around the mushroom.

Bake in preheated oven until the mushroom is tender, about 30 minutes.

Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!

Ingredients

3 (8 ounce) packages cream cheese, softened
3/4 cup mayonnaise
1/4 cup white wine
2 (6 ounce) cans crab meat, drained
1 teaspoon prepared mustard
1 pinch seasoning salt
1 dash garlic powder
1 pinch onion powder
1 dash Worcestershire sauce

Directions

In a double boiler, melt cream cheese with mayonnaise. Stir in white wine. Mix in crab meat, mustard, seasoning salt, garlic powder, onion powder, and Worcestershire sauce. Heat until entire mixture in warm, stirring occasionally. Thin the mixture with more white wine if you would like your dip’s consistency to be thinner.

Ingredients

1 (16 ounce) package farfalle pasta
1/4 pound thinly sliced prosciutto, chopped
3/4 cup dry white wine
1 pound tomatoes, seeded and diced
1 cup frozen green peas, thawed
1/4 cup butter
1/2 cup finely diced onion
ground black pepper to taste

Directions

In a large pot of boiling salted water cook farfalle until al dente. Drain.

Meanwhile, in a large skillet saute onion in butter or margarine until soft and tender. Add prosciutto and saute with onion 2 minutes. Add dry white wine and let simmer for 2 additional minutes. Add thawed tomatoes, peas, and ground black pepper; stir well. Cover and simmer for 10 minutes.

In a large bowl toss drained farfalle pasta with prosciutto mixture. Serve warm.

Ingredients

1 1/2 cups vegetable broth
2 cups frozen raspberries
1/4 cup raspberry jam
2 tablespoons red wine vinegar
1 (3 pound) boneless leg of lamb
1/2 teaspoon dried rosemary

Directions

In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.

Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.

Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.

Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven.

While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.