Category: Wine

Ingredients

12 cloves garlic
2 tablespoons olive oil
1/4 cup white wine
3 cups diagonally sliced asparagus
6 sprigs fresh thyme

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Tear off 6 large pieces of foil. Divide garlic, olive oil, wine, asparagus, and thyme and arrange them on each piece of foil. Fold over each foil packet to seal. Place the packets on a baking sheet and roast for 20 to 25 minutes until the asparagus is tender, but still a little crisp. Carefully open packets and serve asparagus with juices poured on top.

Ingredients

1/2 cup blanched slivered almonds
1 (11 ounce) can mandarin oranges, juice reserved
2 tablespoons vegetable oil
2 tablespoons red wine vinegar
12 ounces mixed salad greens
1 cup Gorgonzola cheese

Directions

Heat a skillet over medium-high heat. Add almonds, and cook, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a small bowl, whisk together 2 tablespoons reserved mandarin orange juice, oil, and vinegar.

In a large salad bowl, toss together the toasted almonds, mandarin oranges, mixed salad greens, and Gorgonzola cheese. Just before serving, pour dressing on salad, and toss to coat.

Ingredients

1 (2 pound) rabbit, cleaned and cut into pieces
3 cups red wine vinegar
3 cups water
1/2 cup white sugar
1 onion, sliced
2 carrots, peeled and sliced
1 tablespoon salt
1 cup pickling spice
1/4 teaspoon ground black pepper
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons rendered bacon fat
1/4 cup all-purpose flour

Directions

Put rabbit into a deep bowl and cover with a mixture of the vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices, and 1/4 teaspoon pepper. Cover and refrigerate 2 to 3 days to marinate, turning pieces frequently.

Drain rabbit; strain and reserve marinade. Dry rabbit with absorbent paper. Coat pieces with a mixture of 1/3 cup flour, 1 teaspoon salt, and 1/4 teaspoon pepper.

Heat the fat in a Dutch oven or saucepot. Add the rabbit and brown slowly on all sides. Add 2 cups of the marinade. Cover and cook slowly about 45 minutes, or until meat is tender.

Thoroughly blend 1/2 up of the reserved marinade and the 1/4 cup of flour. Slowly pour on half of the mixture into cooking liquid, stirring constantly. Bring to boiling. Gradually add only what is needed of remaining mixture for consistency desired. Bring to boiling after each addition. Finally, cook 3 to 5 minutes.

Arrange rabbit on serving platter. Pour some of the gravy over the rabbit and serving remaining gravy in a gravy boat.

Ingredients

3/4 cup garlic cloves, peeled
3 tablespoons olive oil
2 1/2 cups chicken broth
1 cup white wine
2 1/2 cups milk
1 cup heavy whipping cream
1/2 cup peeled and cubed potatoes
salt and pepper to taste

Directions

Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.

Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.

Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.

Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.