Cooking With Wine

White Wine Basted Turkey

FEATURING WASHINGTON YAKIMA VALLEY PINOT GRIS

Thanksgiving…Christmas…When the holidays are upon us, chances are that means you’re cooking a turkey. Take the stress off by using this process of a cheesecloth basted with white wine and butter to ensure a juicy succulent bird every time.   Recipe: 1 15 pound turkey, giblets and neck removed from cavity 1 cup unsalted butter, …

Thanksgiving…Christmas…When the holidays are upon us, chances are that means you’re cooking a turkey. Take the stress off by using this process of a cheesecloth basted with white wine and butter to ensure a juicy succulent bird every time.  

Recipe:

1 15 pound turkey, giblets and neck removed from cavity

1 cup unsalted butter, melted

3 cups dry white wine

1 large piece of cheesecloth, folded into a square

4 tablespoons unsalted butter, room temperature, mixed with favorite fresh herbs (rosemary, thyme, parsley)

Salt and black pepper

4 cups chicken stock for roasting pan or more as needed

Directions:

1. Preheat the oven to 400 degrees. Combine melted butter and white wine in a bowl. Immerse cheesecloth in the butter and wine mixture; let soak.

2. pat the turkey dry with paper towel inside and out. Place turkey, breast side up, on a rack in a heavy metal roasting pan. Season the cavity and the entire outside of the turkey with salt and pepper. place the butter and herb mixture in the cavity. Tuck the wing tips under the turkey to hold the flap of skin in place. Tie legs together loosely with kitchen string. 

3. Lift the cheesecloth out of the liquid and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and sides of the turkey. Place the turkey in the oven and cook for 30 minutes. Using a pastry brush, baste the cheesecloth and rest of turkey with the butter and wine mixture. Reduce oven temperature to 350 degrees and cook for 2 1/2 more hours, basting every 30 minutes. 

4. After 2 1/2 hours, carefully remove and discard cheesecloth. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. Cook 1 more hour, baste again after 30 minutes. Remove the turkey from the oven when the internal temperature in the thickest part of the leg is 165 degrees.

5. Transfer turkey to a serving platter, loosely cover with foil and let rest for about 30 minutes. Meanwhile, make the gravy.

To make gravy:

Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup white wine or chicken stock to the pan. Using a whisk, scrape all the browned crisp bits from the bottom of the pan and bring the mixture to a boil. Cook until liquid has reduced by half, about 10 minutes. Mix 2 tablespoons flour into the the defatted pan juices. Whisk this mixture into the gravy. Reduce the heat to a medium simmer and continue whisking another 10 minutes or until the gravy is thick. Season with salt and pepper to taste if needed. Carve the turkey and serve with the gravy.

Serves 12.

Turkey

(Image From WhatsCookingAmerica.net)

 

Bubbly Pear Cupcakes

FEATURING NEW MILLENNIUM SPARKLING WINE

Thought a glass of bubbly was reserved just for sipping? Not so. Baking with sparkling wine or champagne is a delicious way to enjoy it as well. These cupcakes are fabulous and will be a hit at any celebration. For Cupcakes: 2 3/4 cups of flour 1 1/2 tsp baking soda pinch of salt 2 …

Thought a glass of bubbly was reserved just for sipping? Not so. Baking with sparkling wine or champagne is a delicious way to enjoy it as well. These cupcakes are fabulous and will be a hit at any celebration.

For Cupcakes:

2 3/4 cups of flour

1 1/2 tsp baking soda

pinch of salt

2 sticks of butter

2 cups sugar

3 eggs

1 tsp vanilla

3 firm-ish but ripe pears, peeled, cored and grated

1 cup sparkling wine or champagne

For Frosting:

1/4 cup (1/2 stick) butter, softened

8 oz cream cheese, softened

3 cups powdered sugar (sifted)

2 tbsp sparkling wine or champagne (you may want to up this, just make sure it’s not runny)

Directions:

  1. Preheat oven to 350F.
  2. In a small bowl sift flour, baking soda and salt. Set aside.
  3. In mixer (or large bowl), cream butter and sugar until well mixed and airy.
  4. Add eggs, one at a time, making sure each one is full incorporated before adding next.
  5. Slowly add in flour mixture – I do it 1/3 at a time – making sure it is fully incorporated.
  6. Stir in vanilla and champagne.
  7. Stir in pears.
  8. Line the cupcake tin with muffin liners.
  9. Scoop an even amount of dough into each cup – I filled them to the top. You should have enough for about 24 cupcakes.
  10. Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
  11. While cupcakes are baking, make frosting. Mix cream cheese and butter together. Add powdered sugar and whip until smooth. You can add more powdered sugar if desired.
  12. Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack.
  13. When cupcakes are completely cooled, top with frosting. Decorate if you have anything. I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.

 

(Recipe from YumSugar.com)

 

Red Wine Gravy

FEATURING SONOMA VALLEY PINOT NOIR

Serve this simple and delicious red wine gravy along with a succulent beef roast, tender rack of lamb or juicy roasted pork.   Recipe: 4 cups beef stock 2 cups red wine 1 sprig rosemary 1 tablespoon flour mixed with 1 tablespoon water salt and pepper to taste Directions: Add the beef stock, red wine …

Serve this simple and delicious red wine gravy along with a succulent beef roast, tender rack of lamb or juicy roasted pork.  

Recipe:

4 cups beef stock

2 cups red wine

1 sprig rosemary

1 tablespoon flour mixed with 1 tablespoon water

salt and pepper to taste

Directions:

Add the beef stock, red wine and rosemary to a saucepan. Bring to a boil. Reduce heat to a medium simmer and simmer for 2-3 minutes. Whisk in the flour/water mixture and continuously whisk until the gravy returns to a simmer. Cook the gravy at a medium simmer, whisking often for about 10 minutes or until the gravy has reduced by half and is nice and thick. Season to taste with salt and pepper, if needed. Strain the gravy through a fine sieve or cheesecloth. Serve immediately.

 

Sparkling Wine Raspberry Popsicles

FEATURING NEW MILLENNIUM SPARKLING WINE

Popsicles aren’t just for kids. Cool down and enjoy this adult twist on a favorite Summer treat in as easy as 1, 2, 3. Recipe: 1/2 cup raspberries 1 cup sparkling wine Directions: 1. Pulse raspberries in a blender until they are pureed. 2. Gently stir in the sparkling wine. 3. Pour the mixture into …

Popsicles aren’t just for kids. Cool down and enjoy this adult twist on a favorite Summer treat in as easy as 1, 2, 3.

Recipe:

1/2 cup raspberries

1 cup sparkling wine

Directions:

1. Pulse raspberries in a blender until they are pureed.

2. Gently stir in the sparkling wine.

3. Pour the mixture into popsicle molds and freeze for about 8 hours but ideally overnight.

*NOTE: Once the popsicles are frozen and you are ready to serve, run the outside of the popsicle mold under warm water to loosen the popsicle and gently remove from the mold.

Makes 6-8 popsicles

 

Chicken Marbella

FEATURING GERMAN MOSEL VALLEY GEWÜRZTRAMINER

Recipe: 4 chickens, 2 1/2 pounds each, quartered 1 head of garlic, peeled and finely pureed 1/4 cup dried oregano salt and freshly ground black pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish green olives 1/2 cup capers with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine 1/4 …

Recipe:

4 chickens, 2 1/2 pounds each, quartered 
1 head of garlic, peeled and finely pureed 
1/4 cup dried oregano 
salt and freshly ground black pepper to taste 
1/2 cup red wine vinegar 
1/2 cup olive oil 
1 cup pitted prunes 
1/2 cup pitted Spanish green olives 
1/2 cup capers with a bit of juice 
6 bay leaves 
1 cup brown sugar 
1 cup white wine 
1/4 cup Italian parsley, finely chopped

 

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl combine chicken, garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover, refrigerate and let marinate overnight. 

3. Arrange chicken in a single layer in one or two large shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. 

4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. To test if the chicken is done prick the largest piece of the thigh with a knife and if the juices run clear it’s done. 

5. Transfer chicken to a serving platter, remove the bay leaves from the sauce and pour the remaining pan ingredients over the chicken. Sprinkle with parsley and serve.

Serves 10-12.

(Recipe from The Silver Palate Cookbook)

 

Pasta with Brie, Mushrooms and Arugula

This is a super simple, extremely flavourful vegetarian pasta. A perfect dish for whipping together on a busy evening. Recipe: 12 ounces penne (3/4 box) 1 Tablespoon olive oil 1 pound button mushrooms 1 small red onion, sliced thinly 1/2 cup dry white wine 8 ounces Brie, room temperature, rind removed, cut into 1/2″ pieces …

This is a super simple, extremely flavourful vegetarian pasta. A perfect dish for whipping together on a busy evening.

Recipe:

12 ounces penne (3/4 box)

1 Tablespoon olive oil

1 pound button mushrooms

1 small red onion, sliced thinly

1/2 cup dry white wine

8 ounces Brie, room temperature, rind removed, cut into 1/2″ pieces

4 cups baby arugula

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup reserved pasta water

Directions:

1. Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain the pasta and return it to the pot.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes. Add the wine, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms brown, 5 to 6 minutes.

3. Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is coated. Stir in the mushroom mixture and arugula.

(Recipe from Real Simple)