Category: Wine

Ingredients

5 egg yolks
1/4 cup white sugar
1/2 cup Marsala wine

1 cup heavy cream, chilled
2 tablespoons white sugar
1 pound mascarpone cheese

2 cups strong brewed coffee, room temperature
2 tablespoons white sugar
1/2 cup brandy
1 tablespoon vanilla extract
48 ladyfinger cookies
3 tablespoons unsweetened cocoa powder

Directions

To make zabaglione: In the top of a double boiler, beat yolks and 1/4 cup sugar until smooth and pale yellow. Place over simmering water and gradually beat in Marsala. Continue to beat over simmering water until soft mounds form, 5 to 10 minutes. Transfer to a cool bowl, cover and refrigerate 30 minutes.

Whip heavy cream with 2 tablespoons sugar until soft peaks form. Fold in mascarpone and zabaglione. Cover and refrigerate 1 hour.

In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla. Arrange 16 ladyfingers in the bottom of a 9×13 inch dish. Spoon about 1 tablespoon of coffee mixture over each cookie. Ladyfingers should be soaked, but not crumbling. Spoon one-third of the cheese mixture over the ladyfingers, and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving.

Ingredients

6 slices bacon
1 large onion, sliced
2 cloves garlic, chopped
1 pound linguica sausage, sliced
3 pounds potatoes, cubed
4 small zucchini, sliced
2 (8 ounce) cans tomato sauce
1/2 cup red wine
1/4 cup chopped fresh parsley
1 tablespoon dried basil
salt and pepper to taste

Directions

In a skillet over medium-high heat, cook the bacon until crisp and evenly brown. Drain, reserving juices, and break into bite-size pieces. Place the pieces in a slow cooker. Cook the onion and garlic in the reserved bacon juices over medium heat until tender. Drain, and place in the slow cooker. Quickly brown the linguica sausage in the skillet over medium-high heat, and place in the slow cooker.

Add the potatoes, zucchini, tomato sauce, and red wine to the slow cooker, and season with parsley, basil, salt, and pepper. Stir to evenly distribute ingredients. Cover, and cook 2 1/2 hours on High, stirring occasionally, until the potatoes are tender.

Ingredients

1/2 cup rice vinegar
2 tablespoons red wine vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dry mustard powder
3 cloves garlic, pressed
salt and pepper to taste
1 cup vegetable oil

Directions

Whisk together the rice vinegar, red wine vinegar, honey, sesame oil, rosemary, basil, marjoram, mustard, garlic, salt, and pepper in a bowl until evenly combined. Whisk in the vegetable oil, then pour into a vinaigrette shaker; refrigerate overnight before using to blend the flavors. Shake to mix before pouring.

Ingredients

3 pounds top round, London Broil cut, cubed
5 potatoes – peeled and cubed
1 red onion, sliced
1 green bell pepper, chopped
1 1/2 pounds fresh mushrooms, sliced
16 ounces red wine and vinegar salad dressing

Directions

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

In a large skillet over medium high heat, saute the cubed meat until well browned on all sides. Place meat in a 10×15 inch baking dish. Next, place the potatoes, onion, green bell pepper and mushrooms over the meat. Top with the salad dressing and cover with foil.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until potatoes are tender.