Muddle orange slices in cocktail shaker with simple syrup, and ice and plum wine, shake vigorously, strain into tall ice filled Collins glass. Garnish with plum slice.
Line up 12 white wine glasses, fill with ice.
In each glass, pour 1/4 cup Japanese plum wine, 1/4 cup sparkling water, and 1 T. lime juice.
Garnish with lime slices, serve.
Heat oil in 10-inch skillet over medium-high heat.
Add chicken breasts and saute about 2 minutes each side.
Remove from skillet and set aside on warm plate.
Reduce heat to medium.
Add ginger root and garlic to skillet and cook, stirring constantly, for 1 minute or until garlic is just tender.
Add the green onion and continue cooking and stirring about 30 seconds.
Combine plum wine, soy sauce, honey, green onions,
ngredients. (See recipe description for substitute for the plum wine). Stir well.
Heat wine, mandarin syrup and corn syrup to a rolling boil. Add the lemon juice.
Spread over cake or use as glaze for pork, ham or chicken.
Mix mandarins with strawberries, add the wine and mix.
Chill at least 4 hours.
Serve in fruit cups with topping if desired. Serves 4.
Bring 1/2 cup water and 1/2 cup plum wine to a boil. Add ginger, chopped lemongrass and sugar then simmer for 2-3 mins. Remove from heat, add remaining plum wine, allow to cool then chill overnight.
To serve, skewer 1/2 the fruit onto remaining pieces of lemongrass. Place remaining fruit in a punch bowl and strain plum wine over top. Add lime juice and chilled prosecco. Decorate with fruit skewers and serve.
Mix red wine vinegar, soy sauce, sugar, mirin, sesame oil, chili bean sauce, and balsamic vinegar in a small bowl to make dressing. Season with salt.
Bring a small pot of water to a boil. Cook instant noodles until tender, about 3 minutes. Drain and transfer to a large bowl.
Mix octopus, cucumber, red bell pepper, crab meat, bean sprouts, and scallions with noodles. Add dressing and mix to combine. Divide among serving plates and top with crumbled nori.
Mix equal parts of Sake' and Plum Wine.
(I usually mix both bottles in a large pitcher, then refill the Sake' bottle and Plum Wine bottle. Recap the bottles and chill well before serving).
Now you are all ready for when guests arrive.
Serve in your prettiest Martini glasses.
arinade, place the soy sauce, plum wine and sugar in a bowl
Peel the potatoes and cut them into two or three pieces.
Cut the pork into 2-inch pieces.
Simmer the potatoes with water (1/2 cup), in a pan on low heat.
After simmering until the potatoes are almost cooked, put the pork on the potatoes.
After a few minutes, season them with Japanese rice-wine, sugar and soy sauce until it is mixed well.
rain excess oil.
Mix Japanese mayonnaise, 2 tablespoons honey, Dijon
Cut beef into 1 1/2-inch slices.
Place beef and ginger in saucepan.
Add enough water to cover, about 1 cup.
Add sugar, Japanese rice wine and soy sauce.
Simmer, stirring occasionally, until scarcely any water is left.
Serves 4.
br>Deglaze the pan with plum wine, add the cinnamon and reduce
Combine vinegar, plum wine, onions, garlic, salt, pepper, bay leaf, oregano and time in a non-reactive bowl and mix well.
Add venison and toss to coat.
Cover and refrigerate several hours or overnight, stirring occasionally.
Drain and reserve marinade.
Heat oil in a heavy pot or Dutch oven.
Add meat and brown well on all sides.
Add marinade and tomatoes.
Cover and simmer over low heat until meat is tender, about 1 1/2-2 hours.
Fill a highball glass with ice.
Add Sake, Plum Wine and lime juice.
Stir until blended.
Garnish with a lime wedge enjoy!
Filet the salmon leave the skin on.
cut into two 8 oz. steaks --.
marinate in plum wine and teriyaki sauce for 2 hours.
fire grill.
place skin side down on SEASONED grill first .
glaze with teriyaki sauce while grilling --.
approximately 3 1/2 min.on each side depending on the thickness of the salmon filet.
auce, orange juice, white vinegar, plum wine, ginger, garlic, and orange zest
pepper, water, sesame oil, and plum wine until the sugar has dissolved