Ingredients
1 1/2 cups red wine
1 1/2 cups ruby port wine
1 cup vodka
6 pods green cardamom
5 whole cloves
2 tablespoons grated orange zest
2 cinnamon sticks
2 ounces slivered almonds
1/2 tablespoon raisins
Directions
Combine wine, port, and vodka in a nonreactive pot. Add cardamom, cloves, orange peel, and cinnamon, and gently warm (do not boil) over low heat. Allow to steep for at least 20 minutes (longer is better). Serve in heatproof glasses, sprinkled with almonds and raisins.
Ingredients
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
3/4 cup chopped onion
1 1/2 teaspoons minced garlic
1 cup long-grain white rice
1 (14.5 ounce) can chicken broth
1/2 cup white wine
1/8 teaspoon saffron
1 (14.5 ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley
Directions
Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
Return chicken to the skillet, and cook to reheat. Stir in parsley.
Ingredients
3 tablespoons vegetable oil, divided
1 clove garlic, chopped
1 pound assorted mushrooms (brown, oyster, portobello), thinly sliced
1 pinch dried thyme
salt and pepper to taste
1 egg, beaten
1/4 cup bread crumbs
8 (3 ounce) pieces top round, pounded thin
1/4 cup dry red wine
2 1/2 cups beef stock
1/4 cup all-purpose flour
1 tablespoon Dijon mustard
Directions
Heat 2 tablespoons of oil in a large saute pan over medium-high heat. Stir in garlic and mushrooms. Cook until the mushrooms have softened, then stir in dried thyme, remove from heat, and allow to cool to room temperature. Once cool, season to taste with salt and pepper, then mix in the beaten egg and breadcrumbs.
Evenly divide the mushroom mixture among the top round slices. Roll each Rouladen around the filling into a tight cylinder and secure with a toothpick.
Preheat oven to 350 degrees F (175 degrees C).
Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Brown the Rouladen, then transfer to a 8×8 inch baking dish. Pour wine into the hot skillet and bring to a simmer. Meanwhile, stir the beef stock into the flour, and mix until smooth. Pour the beef stock into the skillet and return to a simmer. Cook until thickened, then stir in the Dijon mustard. Pour this sauce over the Rouladen.
Cover, and bake 60 to 75 minutes in the preheated oven, until the meat is tender.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup margarine or butter
1 cup white sugar
5 eggs
1/4 cup red wine
8 cups chopped pecans
1 pound chopped candied cherries
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
Sift flour, cinnamon, and salt into a large bowl. In a separate large bowl, beat margarine and sugar until light. Stir in 1 cup of the sifted dry ingredients. Beat in the eggs and the wine to make a batter.
Toss the the chopped pecans and the candied cherries in the remaining flour mixture; stir in batter. Drop dough by teaspoons onto prepared baking sheets
Bake cookies in preheated oven for 12 to 15 minutes.
