Category: Wine

Ingredients

16 cups water
1 tablespoon sea salt
1 1/2 pounds fresh green beans, rinsed and trimmed
3 tablespoons unsalted butter
1 clove garlic, crushed
1 large red onion, sliced in rings
1 pinch dried thyme
2 tablespoons red wine vinegar
sea salt to taste
ground black pepper to taste
freshly ground nutmeg to taste
1 tablespoon finely minced fresh parsley

Directions

In a large pot bring salted water to a boil. Carefully drop, by handfuls, green beans into boiling water. Return water to a boil for 5 minutes. Immediately drain the beans and plunge them into ice water for 5 minutes. Drain and wrap in a clean cloth; set aside.

In the same pot heat butter over medium heat. Lightly brown the garlic. Remove from heat and set aside for 20 minutes.

Remove the garlic from the butter, and discard it. To the garlic flavored butter add onions and thyme. Cover the pot and braise the onion over medium heat for 5 minutes, or until soft and transparent. Increase the heat to medium-high, uncover the pot and slightly caramelize the onion.

Stir the green beans into the pot. After 1 to 2 minutes, de glaze the pot with red wine vinegar. Season to taste with sea salt, pepper and nutmeg. Sprinkle with parsley.

Ingredients

3 (3 inch) cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice berries
1 1/2 cups red wine vinegar
2 quarts fresh blueberries, washed and picked over
1 cup white sugar
1 cup brown sugar

Directions

Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.

Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.

Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids; screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

Ingredients

1 tablespoon whole peppercorns
1 tablespoon whole allspice
1 tablespoon salt
1 (4 pound) beef rump roast
4 bacon strips, diced
1 cup vinegar
1 cup water
12 whole peppercorns
12 whole allspice berries
1 large onion, sliced
2 bay leaves
1 (12 ounce) jar plum preserves
2 gingersnap cookies, crushed
1 cup beef broth or port wine
1/2 cup all-purpose flour

Directions

Place the tablespoons of peppercorns and allspice in a cloth bag; pound to a powder with a hammer. Mix in salt; rub over roast. Set aside. In a large Dutch oven, cook bacon for 3-4 minutes or until fat begins to cook out. Push bacon to edge of pan. Add roast; brown on all sides. Add vinegar, water, whole peppercorns and allspice, onion and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in preserves and gingersnaps; cook 1 hour longer or until meat is tender. Chill roast overnight in cooking liquid. The next day, skim off fat. Heat roast slowly in cooking liquid until heated through, about 1 hour. Remove roast and keep warm. Strain cooking liquid; return 3-1/2 cups to pan. Combine broth or wine and flour; stir into cooking liquid. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Slice roast and serve with gravy.

Ingredients

1 cup barbecue sauce
1/4 cup steak sauce
4 tablespoons red wine vinegar salad dressing
4 tablespoons soy sauce
5 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 clove garlic, minced
salt and pepper to taste

Directions

In a small, nonporous bowl, combine the barbecue sauce, steak sauce, red wine vinegar salad dressing, soy sauce, Worcestershire sauce, mustard, garlic and salt and pepper to taste.