Category: Wine

Ingredients

3 tablespoons all-purpose flour
1 cup milk
1/2 cup heavy whipping cream
1/4 cup white wine
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds bay scallops
1/2 cup chopped onion
2 tablespoons butter
1 (4.5 ounce) jar sliced mushrooms, drained
1/2 teaspoon dried tarragon
1 1/4 cups shredded Asiago cheese
TOPPING:
1/3 cup dry bread crumbs
2 tablespoons butter, melted
1 tablespoon grated Parmesan cheese

Directions

In a bowl, combine the flour, milk, cream, wine, mustard, salt and pepper until smooth; set aside. In a large skillet, saute scallops and onion in butter until scallops are opaque. Remove with a slotted spoon. Add milk mixture to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain scallops. Add the scallops, mushrooms and tarragon to the sauce; heat through. Stir in Asiago cheese until melted.

Divide scallop mixture among four 10-oz. baking dishes. Combine the topping ingredients; sprinkle over scallop mixture. Broil 6 in. from the heat for 1-2 minutes or until golden brown.

Ingredients

3 tablespoons olive oil
4 pounds beef oxtail, cut into pieces
2 onions, chopped
1 tablespoon minced garlic
2 green bell pepper, chopped
4 cups dry white wine
1 cup beef broth
1 (1 ounce) square unsweetened chocolate
3 bay leaves
1/2 teaspoon salt
2 tablespoons paprika
2 carrots, thickly sliced

Directions

Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes.

Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.

Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.

Ingredients

3 1/2 (1 ounce) squares bittersweet chocolate, chopped
1/2 cup margarine
1 cup superfine sugar
3 egg yolks
3 egg whites
8 matzo sheets
1 (750 milliliter) bottle concord grape wine
1/4 cup finely chopped nuts

Directions

Melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. When chocolate is almost melted, just remove from the microwave and stir until smooth. Set aside.

In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg yolks one at a time until well blended. In a separate bowl, whip egg whites with a pinch of superfine sugar until stiff. Fold the melted chocolate into the sugar mixture, then fold in the egg whites.

Pour 1/4 of the bottle of wine into an 8×8 inch baking dish. Soak one of the matzo sheets briefly on both sides, then remove to a serving platter. If you soak too long, it will break apart and become hard to work with. Spread a thin layer of the chocolate cream over the soaked matzo. Continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished. Add more wine to the dish as necessary for soaking.

Press chopped nuts onto the sides, or sprinkle them on top for garnish. Refrigerate overnight to allow the chocolate and wine to blend flavors.

Ingredients

2 long Chinese eggplants, cubed
1 1/2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1 green chile pepper, chopped
1 teaspoon cornstarch
1/2 teaspoon chili oil, or to taste
2 teaspoons salt
2 tablespoons vegetable oil

Directions

Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.

In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.