Category: Wine

Ingredients

6 tablespoons mayonnaise
2 tablespoons prepared mustard
2 tablespoons white sugar
2 tablespoons honey
2 tablespoons white wine vinegar
4 tablespoons heavy cream
4 tablespoons celery seed
1/2 teaspoon prepared horseradish
1 small head cabbage, shredded

Directions

In a jar with a lid, combine the mayonnaise, mustard, sugar, honey, vinegar, cream, celery seeds and horseradish. Cover and shake well. Refrigerate for at least one hour.

Place shredded cabbage in a serving bowl and toss with dressing. Serve immediately.

Ingredients

1/3 cup red wine
1/3 cup soy sauce
2 tablespoons light brown sugar
2 pounds pork tenderloin
1/3 cup mayonnaise
1/3 cup sour cream
1 1/2 tablespoons mustard powder
1 tablespoon minced fresh chives (optional)

Directions

Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.

In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.

Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 160 degrees F (73 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.

Ingredients

2 1/4 pounds apples – peeled, cored and cut into eighths
3/4 cup white sugar, divided
1/2 cup dry white wine
1 teaspoon grated lemon zest
1/2 cup raisins
3 tablespoons butter
12 thick slices bread, crust removed
1 (1.5 fluid ounce) jigger rum

Directions

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

Place apples, 1/2 cup sugar, lemon zest and wine in a heavy saucepan. Pour in water to cover completely. Bring to a boil, then reduce heat and simmer, covered 15 minutes.

Place raisins in a small bowl and cover with water. Let soak 10 minutes, then drain and reserve.

In a small bowl, cream together butter and remaining sugar until well combined. Coat the bottom and sides of a 2-quart baking dish with this butter mixture.

Line bottom and sides of the baking dish with bread slices, overlapping slightly. Drain the apples and combine them with the drained raisins. Spoon the fruit mixture into the lined dish. Cover the top with the remaining bread. Sprinkle with the remaining sugar.

Bake in the preheated oven 1 hour.

To serve, pour rum over the warm charlotte and light it with a long match or kitchen torch.

Ingredients

2 cups cranberry beans
6 cups cold water
1/2 cup white wine
2 cups beef broth
4 1/2 cups chicken broth
3 cloves crushed garlic
1 tablespoon tomato paste
2 tablespoons chopped fresh parsley
1 (8 ounce) package farfalle pasta
1/3 cup grated Parmesan cheese
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

Directions

In a large pot, place cranberry beans and water. Bring to a boil. Cover pot and turn heat off. Allow to stand for one hour on burner.

Drain beans and return to large cooking pot. Add wine, beef broth, and chicken broth. Bring to boil, cover and simmer for 30 minutes.

Puree half of the beans. Return to the pot. Add the garlic, tomato paste, parsley, and farfalle pasta. Simmer gently, uncovered, for 25 to 30 minutes, or until pasta is tender and soup is thick. Stir in the grated Parmesan cheese. Garnish with drizzled olive oil, and additional grated Parmesan cheese.