Category: Wine

Ingredients

1 tablespoon extra virgin olive oil
1/4 cup finely chopped onion
1/2 cup chopped cooked ham
2 1/2 tablespoons red wine vinegar
1 (16 ounce) package frozen cut green beans, thawed and drained
1 tablespoon honey mustard
kosher salt to taste

Directions

Heat the oil in a large skillet over medium heat. Add the onion and ham; cook and stir until brown bits start to show up on the bottom of your pan, 5 to 10 minutes.

Mix the red wine vinegar into the pan, scraping up the browned bits from the bottom. The vinegar will evaporate quickly – don’t panic. Mix in the mustard, and reduce the heat to medium-low. Add the green beans and stir to coat. Cook just until tender but still crisp, about 5 minutes. Season with kosher salt and serve.

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, pressed
1 cup dry white wine
1 cup water
1 pound squid, cleaned and cut into rings and tentacles
1 cup chopped celery
1/2 bunch chopped fresh cilantro
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped cucumber
1 bunch fresh green onions, chopped
1 bunch chopped fresh parsley
1 cup jicama, peeled and shredded
1 jalapeno pepper, finely chopped

Directions

In a small bowl, mix the olive oil, red wine vinegar, and garlic.

In a medium saucepan, bring the wine and water to a low boil. Stir in the squid and cook until opaque, about 2 minutes. Drain and cool.

In a large bowl, mix the celery, cilantro, green bell pepper, red bell pepper, yellow bell pepper, cucumber, green onions, parsley, jicama, and jalapeno. Toss gently with the squid and the olive oil dressing mixture. Chill until serving.

Ingredients

4 cups torn romaine
2 cups medium navel oranges, peeled and sectioned
1 small red onion, sliced and separated into rings
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

On a serving platter, arrange the romaine, oranges and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad; serve immediately.

Ingredients

1 (18.25 ounce) package white cake mix
1 (3 ounce) package blackberry gelatin
4 eggs
1/2 cup vegetable oil
1 1/2 cups blackberry wine
1/2 cup chopped pecans
1 cup confectioners’ sugar
1/2 cup butter, softened

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour on 9 or 10 inch tube pan. Put chopped pecans in bottom of pan.

Combine the cake mix, blackberry gelatin, eggs, oil, and 1 cup blackberry wine. Beat for 2 minutes then pour batter over top of pecans.

Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes or until cake tests done. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.

To Make Blackberry Wine Glaze: Mix together the confectioner’s sugar, 1/2 cup blackberry wine, and the softened butter or margarine. Beat until smooth.