ver porcini mushrooms; let stand for 20 minutes. Strain, reserving liquid
For this recipe, once you have started the
Stir red wine, ginger ale, orange juice, brandy, triple sec, sugar, cinnamon, and apple together in a large pitcher.
Divide crushed ice evenly into six large wine glasses.
Pour red wine mixture into each wine glass, making sure that each serving has a few pieces of apple.
Saute onions and bell peppers in olive oil until tender.
Add ground beef and brown slowly over low heat, stirring often.
Add garlic and cook until ground beef is thoroughly cooked.
Add chili seasonings, chili powder, cumin, crushed red pepper, tomatoes, both beans and red wine.
Bring to a boil, then reduce heat and simmer for 3 hours.
After 3 hours taste and add salt and pepper. Then add sugar to round out flavor.
Best served with a dollop of sour cream and chopped green onions.
Mix the red wine and sugar together in a jug, stirring, until the sugar dissolves. Add the fruit and ice cubes and serve.
For the red wine sauce:
Heat the oil
Pour wine and 1 cup water into pan.
Roast for 40
Combine all ingredients except sliced fruit in a large bowl or pitcher.
Cover and refrigerate until well chilled, about 2 hours.
Fill a large pitcher with ice; add sliced fruit, then pour in sangria over fruit and ice.
Makes 5 cups without ice.
an use a large skillet for the next couple of steps
b>for another couple minutes until browned.
Add the rosemary and red wine
eat, allow oil to heat for approximately 2 minutes.
Add
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
er high heat. Sear venison for 5-6 mins. Remove
0 mins.
For the orange and red wine sauce, place wine, juice, stock
eef. Roast beef and carrots for 1 hour. Add pearl onions
extending pastry over edge. Chill for 10 mins.
Line pie
For the sorbet, bring orange zest,
DEFINATELY cook bacon this way for ease! I used rindless bacon
In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic.
Blend together while slowly adding the olive oil.
Allow to sit at room temperature for 30 minutes before serving.
Note: Do not make this a day in advance or put in refrigerator, as flavors will not be at their best.
Heat sugar, wine, 1 cup water, cinnamon and lemon peel over medium heat until sugar dissolves and mixture comes to boil. Reduce heat and simmer for 5 mins or until slightly reduced. Add pears and simmer, uncovered, for 20-30 mins or until tender, turning pears occasionally during cooking so they color evenly.
Remove pears and cover to keep warm. Boil remaining liquid for about 10 mins or until syrupy. Serve pears with red wine syrup and ice-cream or heavy cream.