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

Food Pairing Friday: Red Wine Poached Pears with Mascarpone Filling

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Red wine poached pears with mascarpone filling is this week’s Food Pairing Friday recipe. This classic dessert can be made with any of your favorite Wines by Wives red wines http://bit.ly/WBWRedWines

 

Ingredients

  • 6 firm Bartlett pears
  • 1 bottle red wine
  • 1 vanilla bean, whole
  • 2 cinnamon sticks
  • 2 bay leaves
  • 2 cups sugar
  • 2 (8 ounce) containers mascarpone cheese, softened
  • 1/2 cup heavy cream
  • Pinch cinnamon
  • 1/2 cup powdered sugar
  • 2 tablespoons butter

Directions

Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you’re ready to fill them.

 

Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.

 

Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.

 

Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.

Shop Wines by Wives red wines: http://bit.ly/WBWRedWines

 

Recipe from: Food Network

Wines by Wives Food Pairing Friday: Eggplant Ricotta Bites

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Wines by Wives Food Pairing Friday time! This week we have a yummy, lighter appetizer for your holiday dinner: Eggplant Ricotta Bites. Pair this with our Bargetto Merlot (Tamra’s pick for this month) Get it here: http://bit.ly/WBWBargettoMerlot

Ingredients:

  • 1 medium eggplant
  • Kosher salt
  • All-purpose flour, for dredging
  • 2 large eggs
  • 3/4 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon plus 2 teaspoons extra- virgin olive oil, plus more as needed
  • 2 large plum tomatoes, diced
  • 2 teaspoons red wine vinegar
  • 1 cup ricotta cheese
  • Shredded fresh basil, for topping

Directions

Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt.

Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.

Shop Wines by Wives Bargetto Merlot

Recipe from Food Network (Serves 6)

Wines by Wives Food Pairing Friday: Mac and Cheese

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Another comfort food favorite for Wines by Wives Food Pairing Friday: Mac and Cheese. This mac and cheers pairs with any of our Chardonnay’s: http://bit.ly/WBWwinestore

Ingredients

Butter, for greasing dish
12 ounces wide egg nood

les
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves

Directions

Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Recipe from: Food Network