up wine, crab and stuffing mix.
Sprinkle each chicken breast with
Put slices in a pot with cream, garlic and goat cheese
Remove shells, if desired.
Place shrimp in one layer in shallow pan.
Sprinkle with onion and garlic.
Drizzle with wine. Dot with butter, sprinkle with parsley.
Broil turning once until done 4 to 5 minutes, depending on size of shrimp.
Shrimp should be pinkish when done.
Remove to platter and garnish with lemon.
Combine
bulgur
and
bouillon
granules
in a 10 x 6 x 2-inch baking dish and pour boiling water over the top.
Place fish
on top,
tucking under
any
thin edges.
Sprinkle with garlic
salt and basil.
Place frozen vegetables and tomato on top
of
fish; drizzle with wine.
Cover tightly with foil and bake
in
a preheated
450\u00b0
oven
for 25 to 30 minutes (fish should flake easily with fork).
Makes 2 servings.
Beat yolks until light.
Add both salts, pepper, parsley, shallots and flour.
Beat until thoroughly blended.
Beat egg whites together with wine until stiff but not dry.
Carefully fold whites into yolk mixture.
Grease three 8-inch pie plates.
Divide egg mixture between them.
Bake at 350\u00b0 for 15 minutes, or until set.
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.
In a large punch bowl, combine the strawberries, limes, basil, and wine. Allow to rest for 30 minutes then serve in glasses decorated with edible flowers, basil, and lime slices.
Combine juices, syrup and sauterne wine.
Pour into punch bowl.
Just before serving, pour soda water into the punch mixture.
Add champagne and stir once or twice, just to mix.
Add ice cubes.
gently slide the mold into punch bowl.
Pour in half
Mix together the pineapples, pineapple and orange juices, wine, liqueur and sparkling wine in a glass jar. Serve in glasses, decorated with the nectarine slices.
Place sprigs of fresh sweet woodruff into the white wine. Cover and let steep at least 30 minutes, or overnight.
Pour the wine over ice into a punch bowl; discard the woodruff.
Add the sugar, brandy, champagne, strawberries and orange slices, stir gently to combine.
Garnish with additional fresh sweet woodruff and float fresh edible flowers such as Johnny jump-ups and violets in the punch bowl, as desired.
Serve the punch thoroughly chilled, in wine glasses or champagne flutes.
n a bowl and cover with wine; add bay leaf and marinate
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.
In covered blender container at high speed, blend strawberries and undiluted lemonade concentrate until they are thoroughly blended.
Pour strawberry mixture into a chilled large punch bowl. Add wine and remaining ingredients except orange slices.
Stir punch until sugar is completely dissolved.
To serve, garnish punch with orange slices.
In medium saucepan, combine water, sugar and cinnamon sticks to make cinnamon syrup. Heat to boiling over medium heat, stirring occasionally.
Reduce heat and simmer 5 minutes. Remove cinnamon sticks, cover and refrigerate 2 hours.
In a large punch bowl, combine cinnamon syrup, sparkling red juice cocktail, orange juice, lemon juice and soda. Add ice cubes. If desired, garnish punch with additional cinnamon sticks or float fruit-filled ice cubes, orange slices.
Preheat oven to 375\u00b0F with rack in middle. Generously butter
Drain can of fruit overnight so that it will be dry.
(Fresh fruit is better, pineapple, peaches.)
Mix cognac or bourbon with sugar.
Stir.
Add fruit; stir again.
Place in airtight bowl 1 to 2 days, longer the better.
Mix wine and fruit mixture. Refrigerate 2 to 3 hours.
Add champagne before serving.
Serves 10 to 15.
ver high heat. Lightly coat with oil. Cook chicken for 3
he poached pears, bring red wine, sugar, cinnamon stick, star anise
Preheat oven to 400.
Place salmon steaks in a large, deep baking pan; sprinkle w/ pepper and cover with wine. Sprinkle with minced shallots.
Bake for 12 to 15 minutes, basting often with wine.
While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth.
After salmon is done, serve with creamy mustard sauce over top.