Category: Wine

Ingredients

1/2 pound fresh, unshelled fava beans
4 cups chicken broth
3 tablespoons butter, divided
1 small onion, finely chopped
1 cup Arborio rice
1/4 cup white wine
1/4 cup grated Reggiano Parmesan cheese
salt to taste

Directions

Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor.

In a separate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.

To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.

Ingredients

1 (14.5 ounce) can green beans, with liquid
1/4 cup white wine
1/2 cup shredded Cheddar cheese
1 teaspoon minced garlic

Directions

In a medium saucepan over medium heat, place the green beans with liquid and wine. Cook until heated through; drain.

Place the cheese in a microwave-safe bowl. Heat in the microwave on low or medium power in 1 minute intervals, until melted.

Scoop the melted cheese over the heated green beans, and season with minced garlic to serve.

Ingredients

1 tablespoon olive oil
1 (2 pound) center-cut beef tenderloin
salt and pepper
3 tablespoons butter
1/3 cup minced shallots
2 cloves garlic, minced
1 cup red wine
1 cup Ocean Spray(r) 100% Juice Cranberry Juice Blend
3/4 cup beef broth
1 teaspoon chopped fresh thyme

Directions

Heat oven to 425 degrees F. Spray small rimmed baking sheet with cooking spray. Heat oil in large wide skillet over medium-high heat until hot. Add beef and cook 4 to 6 minutes or until browned on all sides, reducing heat to medium if necessary. Place beef on baking sheet; season beef with salt and pepper. Reserve skillet.

Bake 20 to 25 minutes or until internal thermometer reaches 132 to 135 degrees F. for medium-rare. Let stand loosely covered 10 minutes before slicing. Slice and place on a platter.

Meanwhile, add 1 tablespoon of the butter to reserved skillet and melt over medium heat. Add shallots and cook 1 minute. Add garlic and cook 20 seconds. Add wine and increase heat to high. Add cranberry juice blend, beef broth and thyme and boil 10 to 15 minutes or until slightly thickened. Reduce heat to medium and whisk in remaining 2 tablespoons butter; strain. Spoon over beef before serving.

Ingredients

1 (5 pound) leg of lamb
salt and pepper to taste
4 slices bacon
1/2 cup dry bread crumbs
2 tablespoons green onions, chopped
1 clove garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons dry white wine
1/3 cup beef stock

Directions

Preheat oven to 400 degrees F (200 degrees C).

Season the lamb leg to taste with salt and pepper. Place into a metal roasting dish, and drape with the bacon slices. Bake in the preheated oven for 45 minutes, turning once. Combine the bread crumbs, green onions, garlic, and parsley in a small bowl. Sprinkle into the roasting dish over the meat drippings, then return the dish to the oven, and continue baking until the bread crumbs have toasted to a golden brown, 7 to 10 minutes.

Remove the baking dish from the oven; set the lamb leg onto a plate, and cover with aluminum foil. Allow the lamb to rest in a warm spot for 10 minutes. Meanwhile, place the baking dish onto a burner on the stove over medium-high heat. Pour in the wine and beef stock, and bring to a simmer. Reduce the heat to medium-low, and cook for 5 minutes. Slice the lamb leg, and serve with the wine gravy.