ear.
A full-bodied wine, it tastes better after two
You can use this recipe for any low pectin fruit
rust.
Combine blueberry preserves, wine, and remaining lemon juice in
Heat wine to a boil in a
Add the vermouth or wine keeping on stirring as it
ides up to contain the wine/butter mixture (you WANT the
cups for remainder of recipe. I refrigerate overnight and then
argarine, sugar, caraway seed and wine and have ready in separate
of the jug of wine into the pitcher. add all
For this recipe, once you have started the
ugar dissolves.
Add the wine, port, ginger, and about 2
minutes. Add the Marsala wine and bring to a boil
00b0F (160\u00b0C).
Pour wine into a saucepan & add the
For the red wine sauce:
Heat the oil
ot Balsamic & Olive Oil Dressing, (Recipe #195130) up beforehand - OR use
Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
Add chicken and fry until brown and crisp all over; remove to a plate.
Add onion, garlic, carrots, celery, and ham to pan; saute over low heat until soft but not brown.
Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.
mall pot, whisk together white wine, shallots and garlic.
Cook
inutes longer.
Add the wine to deglaze the bottom of
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
eatballs using you favorite meatball recipe.
Place into a baking