Wines by Wives Food Pairing Friday: Red Wine Lollipops

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Being snowed in is giving us a sweet tooth. These red wine lollipops are fun project for a day in. Any of our sweet red wines are great for this Wines by Wives Food Pairing Friday sweet Valentine’s day treat. We recommend Merlot, Shiraz or Chianti all found here: http://bit.ly/WBWRedWines

Ingredients:

1 1/2 cups + 2 tablespoons Red wine (Merlot, Shiraz or Chianti: http://bit.ly/WBWRedWines)
3 tablespoons corn syrup
3/4 cup sugar
1/8 teaspoons kosher salt
12 lollipop sticks
gold luster dust (optional)
hard candy lollipop molds or a silicone mat
lollipop sticks
candy thermometer

Directions:

1. Bring red wine to a simmer in a small saucepan (Image 1). Simmer wine until reduced to 1/3 cup. This should take about 20-25 minutes. Remove from stovetop and let cool completely.
2. In a medium saucepan combine sugar, corn syrup, salt and wine reduction. Stir until combined.
3. Clip a candy thermometer to the side of the saucepan and bring to a boil over medium heat.
4. Stir occasionally with a heatproof spatula until all sugar granules have dissolved.
5. Boil until candy temperature registers 298-310 degrees F on a candy thermometer.
6. Remove from heat and fill greased lollipop molds with the hot candy.
7. Place lollipop sticks in the stick crevices and rotate until the stick is coated in the hot candy. Alternatively, you may also drop the hot candy from a spoon onto a silicone mat or parchment paper, making two- to three-inch disks and leaving room to place — and rotate — the lollipop sticks.
8. Allow the lollipops to harden completely.
9. These are best if you wait a day to consume them, as this gives the red wine flavor plenty of time to develop.
10. Embellish with luster dust (Image 2), if desired, and store between sheets of parchment paper in an airtight container.

Enjoy your snow day and stay safe everyone!

Shop Wines by Wives red winehttp://bit.ly/WBWRedWines

Recipe and photo from HGTV

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Wines by Wives Food Pairing Friday: Pan-Seared Turkey Cutlets with Wine Sauce

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A Food Pairing Friday first: Turkey! If you need a break from chicken, turkey can be a great alternative. This pan seared turkey cutlet with wine sauce recipe can be made with any dry white wine, such our Arquero Sauvignon Blanc. Shop Wines by Wives white wines here: http://bit.ly/WBWWhiteWines

Ingredients

  • 1 small boneless, skinless turkey breast half (about 2 pounds)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 2 cups dry white wine, such as Sauvignon Blanc
  • 1/4 cup Dijon mustard
  • 1/4 cup chopped fresh parsley

Directions

  1. Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.
  2. In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.
  3. Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.

Shop Wines by Wives white wines: http://bit.ly/WBWWhiteWines

Recipe and photo from: Martha Stewart

Wines by Wives Food Pairing Friday: Red Wine Risotto

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Wines by Wives Food Pairing Friday! Today we have a Red Wine Risotto recipe that’s perfect for the holidays that you can begin to prepare ahead of time. Make this recipe using your favorite red wine from our collection found here: http://bit.ly/WBWwinestore

Ingredients:

  • 3 1/2 cups canned low-salt chicken broth
  • 3 tablespoons unsalted butter
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 cup arborio rice, or medium-grain white rice
  • 1/2 cup dry red wine
  • 1/3 cup frozen peas, defrosted, optional
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1/2 cup grated Parmesan, plus additional for garnish
  • Salt and freshly ground black pepper

Directions:

Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.

Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.

Makes 4 Servings

Shop Wines by Wives wines: http://bit.ly/WBWwinestore

Recipe from foodnetwork.com

Wines by Wives Food Pairing Friday: Five-Spice Glazed Sweet Potatoes with Walnut Toffee

Five-Spice Glazed Sweet Potatoes with Walnut Toffee

For this Wines by Wives Food Pairing Friday: Jazz up your sweet potatoes this holiday season! Pair with our new Syrah: http://bit.ly/WBWBargettoSyrah

Ingredients:

6 pounds orange sweet potatoes or yams, peeled and cut into 2-inch chunks
1 cup light brown sugar
6 tablespoons unsalted butter
2 teaspoons Chinese five-spice powder
1/4 teaspoon freshly grated nutmeg
Salt
Crunchy Walnut Toffee, coarsely chopped

Directions:

  1. Preheat the oven to 400°. Spread the sweet potato chunks in two 9-by-13-inch baking dishes. Add 1 cup of water to each dish, cover with foil and bake for about 25 minutes, until the sweet potatoes are barely tender. Pour off any remaining water from the baking dishes.
  2. In a small saucepan, combine the brown sugar with the butter, five-spice powder and nutmeg and cook over moderate heat until the butter is melted and the mixture is bubbling, about 4 minutes. Pour the mixture over the potatoes, stir to coat and season with salt. Bake for about 10 minutes, basting a few times, until the potatoes are tender and nicely glazed. Sprinkle the walnut toffee over the potatoes and serve.
Make Ahead The glazed sweet potatoes can be refrigerated overnight. Reheat before topping and serving. Serves 10-12
Recipe from Food and Wine

Wines by Wives Food Pairing Friday: Chicken Parmesan and Classic Tomato Sauce

How about a little comfort food for Wines by Wives Food Pairing Friday? Chicken Parmesan and a classic tomato sauce. Pair this with our wonderful red Sangiovise; http://bit.ly/CSangiovise Enjoy!

Ingredients

  • 3 tablespoons olive oil
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh Italian parsley leaves
  • Salt and freshly ground black pepper
  • 8 (3-ounces each) chicken cutlets
  • 1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
  • 1/2 cup shredded mozzarella
  • 16 teaspoons grated Parmesan
  • 2 tablespoons unsalted butter, cut into pieces

Directions

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Simple Tomato Sauce:

  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • Sea salt and freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 4 to 6 basil leaves
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Shop Wines by Wives Sangiovise: http://bit.ly/CSangiovise Enjoy!