Wine Recipes for the Holidays: Dinners, Desserts and Drinks

Like time, wine is on our side - IF we use the slack months between summer and the holidays to adopt some recipes using wines as valuable ingredients. Aside from a great pour, wine fills the bill as both a fabulous pairing with food as well as a pleasant tonic for just relaxing with friends.

But serendipity, in the form of a Wine Surprise, comes now, as summertime wanes and soon, thoughts of Yuletide parties and feasts will move to front and center. The surprise is that wine can also be used to bring out the best flavors in treasured recipes.

Time is on our side because we can have fun with recipes, tweaking them to suit our individual tastes while wine is on our side as it adds new dimension to our culinary repetoire.

By choosing our favorite recipes now, we can get ready to shine like stars when we share our homemade meals and morsels with friends and family this holiday season.

These recipes are oldies but goodies that have been enjoyed by and shared with family members, guests and gift recipients for many years. They can serve as a jumping off point, encouraging us to venture out into the exciting world of cooking with wine.

We should always remember to stick with non-reactive cookware such as enamel, Pyrex or crockery when we cook with wines. And, should we choose a cooking wine over a bottle of vino, remember to adjust the other ingredients, as cooking wines are normally sodium-laden and that has to be considered when preparing a recipe.

As a side note, the alcohol and sulfites evaporate during cooking, so children and those with sulfite sensitivities can partake and enjoy! The flavor of the wine intensivies, so select wines accordingly.

Wine Crackers Recipe

Yield: 24 crackers

This recipe appeared some time ago in a national magazine and has now become a holiday mainstay. The crackers are very adaptable and by alternating a few ingredients, present a great array of munchies.

Ingredients

1 cup all purpose flour

1/4 cup snipped fresh basil

2 Tablespoons pine nuts, finely ground

1/2 teaspoon salt

1/8 - 1/4 teaspoon ground black pepper

3 tablespoons sauvignon blanc wine

2 tablespoons extra virgin olive oil

coarse sea salt or kosher salt (optional)

Directions

Preheat oven to 325'.

Combine flour, basil and pine nuts (see below for different herb/spice options), salt and pepper in a mixing bowl.

Combine wine (see below for other options), and olive oil in a seperate bowl. Add wine mixture slowly, to the flour mixture.

Toss with a fork, form into a ball and place on a (lightly) floured surface; the dough will appear dry.

Roll into a thin (1/8"-1/16" thick) rectangle, 12"x9" and cut into 24 crackers (using a crinkle-cutter gives a neat presentation). Use a fork to prick each cracker several times.

Carefully spread the crackers on an ungreased baking sheet, and sprinkle lightly with coarse salt.

Bake about 18 minutes, or until crackers are firm and just beginning to brown. Allow to completely cool on wire racks.

May be stored for up to a week, in an airtight container.

Other wine/herb/spice combinations: Riesling& 2 tespoons fresh snipped tarragon& 1/4 teaspoon paprika OR Cabernet Sauvignon& 2 teaspoons fresh snipped rosemary OR Champagne& 2 teaspoons dry mustard OR Chardonnay& 2 teaspoons crushed fennel seed.

Zingy Wine Mustard

Yield: 2 Cups

This delicious mustard is great to serve at home and a small jar is a welcomed accompaniment to a gourmet gift basket. Great with crackers and/or party breads and summer sausage as an appetizer or snack.

INGREDIENTS:

3/4 cup white sugar

3/4 cup ground dry mustard

1/2 cup distilled white vinegar

1/2 cup dry white wine

3 eggs, beaten

DIRECTIONS:

In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs.

Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator.

Store in sealed containers in refrigerator for up to 2 months.

Wine Jelly

Spread a little wine jelly on a homemade cracker with cream cheese. Delish!! Place a jar in that gift basket and watch the recipient smile!

Yield: 5 Half-pint jars

INGREDIENTS:

3 1/2 cups wine (red or white - your choice)

1/2 cup fresh lemon juice

2 oz. package dry pectin

4 1/2 cups granulated sugar

DIRECTIONS:

Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.

Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

Red Wine Salad

Maybe not your grandma's congealed holiday salad, this winner's secret is 1/2 cup of red wine. Merlot is an obvious choice for the wine, but any favorite red would add a yummy kick.

Ingredients

1 (6 ounce) package raspberry gelatin

2 cups boiling water

1 (16 ounce can cranberry sauce

1 (15 1/2 ounce) cab crushed pineapple, drained

1/2 cup red wine

1/2 cup chopped nuts

Directions

Dissolve gelatin in boiling water. Mix in cranberry sauce while gelatin is still hot. Blend well and add pineapple. Set aside to cool. Stir in wine and nuts. Pour into 9x13 pan and refrigerate until set. Top with mixture og whipped topping and Miracle Whip (Suit to taste).

Creamy Onions in Wine Sauce

8 Servings

Why settle for ordinary creamed onions when you can prepare this Sunday dinner favorite in a new, unique way? Adds the wow factor to what can otherwise be a ho-hum side dish.

2 pounds small white boiling onions, peeled

1 (750 milliliter) bottle Chardonnay wine

1 bay leaf 1/4 teaspoon dried thyme

salt to taste

1 cup heavy whipping cream

1 teaspoon butter

Directions

Place onions in a quart pot. Pour enough wine to cover half of the onions. Add the bay leaf, thyme and salt. Simmer and stir for 25 minutes. Add the cream and bring to a boil; reduce heat and cook until thickened. Remove from heat and stir in the butter. Remove bay leaf and serve.

Fennel in Wine and Honey

8 servings

Fennel lovers will fall for this one in a big way. Those who aren't familiar with this bulbous wonder will give thanks for the introduction!

INGREDIENTS:

4 fennel bulbs, trimmed and quartered

1/2 cup olive oil

1/2 cup chicken broth

1 Tablespoon honey

1 cup white wine

1 teaspoon mustard seed

Salt and pepper to taste

DIRECTIONS:

Place the fennel quarters in large deep skillet with the centers facing up. Drizzle with olive oil then pour in the chicken broth and honey. Season with mustard seed, salt and pepper. Cover and cook over low heat for 45 minutes, turning occasionally

Wine Baked Potatoes

Some people prefer to bake their spuds in the microwave, and changing foil for waxed paper would certainly allow for that. These potatoes turn the familiar into something unique and mouth- watering, too!

INGREDIENTS:

1 medium baking potato

1/2 medium onion, sliced

1/4 teaspoon butter

1/4 cup sherry

DIRECTIONS:

Preheat the oven to 450 degrees.

Make several cuts crosswise across the potato, about 1/2 inch apart and not quite all the way through. Place half of an onion slice, and a piece of butter into each cut. Place the potato onto a sheet of aluminum foil, and form a bowl. Pour the cooking wine over the potato, and fold the foil around to seal, turning the ends up like a boat to keep the wine from spilling out.

Place the potato onto a baking sheet, and bake for 50 to 60 minutes, depending on the size of the potato. When done, cut through foil, and top with your favorite potato toppings or just salt and pepper.

Prime Rib with Red Wine Mushroom Sauce

YieldL 8 Servings

Who doesn't view prime rib as the Cadillac of beef cuts? This elegant entree is sure to garner kudos from all who feast upon the succulent main course.

INGREDIENTS:

1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking

2 tablespoons olive oil

1 tablespoon salt

2 tablespoons freshly ground black pepper

8 large garlic cloves, minced

2 tablespoons minced fresh rosemary

1/2 teaspoon minced fresh rosemary for the sauce

2 (10 ounce) packages baby bella or domestic white mushrooms, sliced

1 cup chicken broth

3/4 cup red wine

1 tablespoon Dijon mustard

1 teaspoon cornstarch dissolved in

2 teaspoons water

DIRECTIONS:

Adjust oven rack to center position and heat oven to 250 degrees F.

Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.

Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.

Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.

Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.

Fillet with Wine Sauce

Yield: 6 servings

Making the wine sauce a day ahead is a real time saver with this scrumptious main dish, freeing the chef to add more visiting time with dinner guests.

INGREDIENTS:

1 (750 milliliter) bottle Merlot wine

2 (14.5 ounce) cans low-sodium chicken broth

1 (14.5 ounce) can beef broth

2 tablespoons unsalted butter, softened

1 tablespoon all-purpose flour

1 tablespoon olive oil

6 (6 ounce) fillets beef tenderloin

freshly ground black pepper to taste

1/4 cup chopped shallots

1 tablespoon chopped garlic

1 teaspoon fresh thyme

DIRECTIONS:

In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).

In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.

Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

Talapia with Wine and Tomatoes

Yield: 4 Servings

Seafood shines in this scrumptious recipe. Talapia, a mild yet tasty fish, picks up the flavors of its recipemates and provides a simple, yet engaging entree.

INGREDIENTS:

4 (4 ounce) fillets tilapia

salt and pepper to taste

4 tablespoons butter

3 cloves garlic, pressed

4 fresh basil leaves, chopped

1 large tomato, chopped

1 cup dry, white wine

DIRECTIONS:

Preheat a grill for medium-high heat.

Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.

Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

Chocolate Port Cake

This is absolutely decadent, and whether served as an after dinner dessert or a mid-afternoon fix, it's sure to please the most discriminating chocoholic. Suggest using a rich, ruby port such as Cockburn or even an Aussie red like Benjamin's. A sip on the side pairs nicely with this treat!

INGREDIENTS:

10 (1 ounce) squares unsweetened chocolate

3/4 cup butter

5 egg yolks

3/4 cup white sugar

3/4 cup port wine

1/2 cup all-purpose flour

5 egg whites

1/2 teaspoon cream of tartar

3 tablespoons white sugar

1 cup chopped walnuts

1 cup semisweet chocolate chips

1/2 cup butter

1/2 tablespoon corn syrup

1/2 cup port wine

1/2 teaspoon vanilla extract

DIRECTIONS:

In the top of a double boiler, melt unsweetened chocolate and 3/4 cup butter, stirring occasionally, until smooth. Set aside to cool to room temperature. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt or tube pan.

In a large bowl, beat egg yolks and 3/4 cup sugar together with an electric mixer on High speed until light and fluffy, about 5 minutes. Gradually stir in the 3/4 cup of port wine and flour. Fold in the cooled chocolate mixture.

In a clean bowl, whip egg whites with cream of tartar until frothy. Gradually whisk in 3 tablespoons sugar, and continue to whip until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Quickly fold in walnuts. Pour batter into prepared pan.

Bake in the preheated oven for about 45 minutes, or until tested done with a toothpick. Cool in pan 10 minutes. Invert onto serving plate. Cool completely.

To make the glaze: In the top of a double boiler, over lightly simmering water, combine chocolate chips, 1/2 cup butter and corn syrup. Stir frequently until chocolate is melted. Stir in the remaining 1/2 cup port wine and vanilla until mixture is smooth. Set aside to cool for about 30 minutes. Pour glaze over the cooled cake.

Wine Cooler Muffins

YieldL 6 Jumbo Muffins

Easy, easy easy and delicious, too! A great mid-morning snack that provides an energy burst for that holiday shopping spree!

INGREDIENTS:

3 cups buttermilk baking mix

1 1/2 cups wine cooler

1/4 cup white sugar

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 jumbo muffin cups.

In a large mixing bowl, combine baking mix and sugar. Pour in wine cooler and mix well. Spoon batter into prepared muffin tins.

Bake in preheated oven until golden, about 15 minutes. Remove muffins from tin and place on cooling rack.

Move over, bellinis and mimosas, here come a few exciting quaffs that are good from brunch through late night pre-dinner festivities. Recipes compliments of Korbel.com

Black Velvet Not for sissies, but the guys love this one! Korbel Champagne, chilled Guiness stout Pour equal amounts of stout, then champagne into flutes, the champagne floating on top. Poinsettia

Happy Holidays!!

Korbel Champagne
1/4 oz. triple sec
splash of cranberry juice

Combine in champagne flute and garnish with a twist.

Champagne Punch (serves 4 - 5)

Punch with a punch!!

4-5 dashes of bitters
3/4 cup Korbel Brandy
1 tbsp. sugar
1/2 bottle of Korbel Champagne, chilled

In a punch bowl, dissolve the sugar and bitters and mix in the Korbel Brandy. Add Korbel Champagne and decorative block of ice. Garnish with thin slices of orange.

And, because the weather outside will be frightful, these delightful spiced wines will surely warm the cockels of our hearts!

Bisschopswijn

8 servings

This Dutch version of the German Gluehwein is often served on Christmas and New Year's Eve, but it's most enjoyed as a warming, delicious beverage on any cold night.

INGREDIENTS:

1 (750 ml) bottle red wine

1/2 cup sugar

1 teaspoon ground cinnamon

1 orange

8 whole cloves

DIRECTIONS:

In a large saucepan on medium-low heat, combine wine. sugar and cinnamon. Cut the orange in half, push the cloves into the outside of the orange halves, and place them into the wine.

Heat SLOWLY on LOW heat for about 30 minutes or until steaming. Do not let it boil. Heat your glasses in warm water before serving.

Caroling Wine

8 Servings

All who don the gay apparel will enjoy cozying up to the fire with this fruity warmer.

INGREDIENTS:

1 cup water

1 cup brown sugar

2 cups pineapple juice

1 cup orange juice

6 whole cloves

3 whole allspice berries

2 cinnamon sticks

1/2 teaspoon salt

4 cups red wine

2 oranges

8 cinnamon sticks (garnish)

DIRECTIONS:

In a large non-aluminum saucepan, combine water, brown sugar, pineapple juice, and orange juice. Season with cloves, allspice, 2 cinnamon sticks and salt. Cut the rind of 2 oranges into strips and stir into the mixture. Bring to a boil, reduce heat and let simmer for 15 minutes.

Pour in the wine. Heat to just boiling and remove from heat. Serve hot with a cinnamon stick for garnish.

Enjoy!!