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.
In a bowl, combine ketchup, vinegar, soy sauce, cumin, cayenne, salt, and pepper; set aside.
In a skillet over medium-high heat, heat olive oil, shallot and garlic clove for 1 minute. Add red wine and simmer for 2 minutes. Remove from heat.
Whisk in the ketchup mixture. Serve with steak.
b>for another couple minutes until browned.
Add the rosemary and red wine
o cook the other side for approx 10 minutes. You want
oft.
Add the red wine and cook for one minute.
Add
Combine half of wine, orange juice, sugar, lemon juice
small saucepan, combine the wine and sugar and bring to
Melt butter in large frying pan.
Add sliced mushrooms and saute over high heat until they squeak and sizzle and are nicely browned.
Add salt, pepper and red wine.
Simmer for 5 minutes.
Add lemon juice and parsley.
Toss well.
For this recipe, once you have started the
For the red wine sauce:
Heat the oil
Pour wine and 1 cup water into pan.
Roast for 40
an use a large skillet for the next couple of steps
aisins; slowly stir in the red wine.
Take a large piece
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
ver porcini mushrooms; let stand for 20 minutes. Strain, reserving liquid
extending pastry over edge. Chill for 10 mins.
Line pie
For the sorbet, bring orange zest,
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.