Pour wine and 1 cup water into pan.
Roast for 40
For the red wine sauce:
Heat the oil
For the Tart:
Preheat the
For the Red Wine Vinaigrette: In a large jar with tight fitting lid, combine the oil, vinegar, lemon juice, mint, salt and pepper.
Cover and shake well and set aside For the salad: In a large salad bowl, toss together the romaine, lettuce mix and cabbage.
Add all the remaining ingredients and toss gently To serve the salad, shake the dressing, drizzle ove the salad and toss well Serve immediately.
Let sit at room temperature for 20 to 30 minutes before
First, make the mulled wine. Pour the wine into a pan with the
In a non-reactive pot combine raisins, sugar, cloves, cardamom pods, cinnamon sticks and almonds.
Cover with water and simmer for 2 hours.
Turn off burner and add wine.
Let sit for 1-2 hours.
Remove raisins and spices, either by straining or with a slotted spoon. Save the raisins to snack on! Just make sure the kids don't get them--they are STRONG!
To serve, heat in individual mugs in the microwave, adding a shot of vodka if you are really daring!
For this recipe, once you have started the
Place cloves, peppercorns, and zest in center of cheesecloth and tie to form a bag. Combine cheesecloth bag and remaining ingredients in 4 quart saucepan, bring to a simmer and simmer, stirring occasionally for 10 minutes.
Ladle wine into heatproof small glasses or cups and garnish with cinnamon sticks.
b>for another couple minutes until browned.
Add the rosemary and red wine
an use a large skillet for the next couple of steps
er high heat. Sear venison for 5-6 mins. Remove
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.
0 mins.
For the orange and red wine sauce, place wine, juice, stock
For the sorbet, bring orange zest,
eef. Roast beef and carrots for 1 hour. Add pearl onions
ver porcini mushrooms; let stand for 20 minutes. Strain, reserving liquid
extending pastry over edge. Chill for 10 mins.
Line pie
t that is attractive enough for the table. Arrange the meat
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.