SIMPLE SYRUP:
Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
SPARKLER:
Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
NON-ALCOHOLIC VERSIONS:
Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.
For the simple syrup, place sugar, water, cinnamon stick and lime peel in a saucepan on high heat. Bring to a boil, stirring constantly. Reduce heat to low and simmer for 10 mins. Let cool and strain.
For the spritzer, place wines, simple syrup, juices and citrus slices in a large pitcher with lots of ice. Top with club soda water and stir. Serve immediately in chilled glasses.
easoning. Stir to coat. Add wine and cook until chciken is
mins, until softened. Add wine and cook until reduced by
ust a splash of white wine to coat the bottom of
issolved. You're making a simple syrup so you want the
he potatoes.
Add the wine and enough water to cover
oftened, about 2 mintues. Add wine and sugar and simmer until
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.
Combiine the wine, vinegar, lemon juice, garlic, and shallots in a medium saucepan. Boil over high heat, reducing the liquid until about 1/4 cup remains. Slowly whisk in the butter, making sure you keep the temperature even, not too hot or too cold. When all the butter has been added and you have a creamy smooth sauce, season with salt and pepper to taste.
Serve immediately. Do not try to hold the sauce longer than 1 hour. Enjoy!
Heat the sugar and water together in a small saucepan over medium-low heat; cook and stir until the sugar is dissolved completely, making a simple syrup. Set aside to cool.
Puree the blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp. Whisk the strained blackberry juice, the cooled simple syrup, and the red wine together in a bowl; chill in refrigerator until cold.
Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions
ixture over bread. Pour white wine over mushroom mixture. Sprinkle with
bowl and cover with wine; add bay leaf and marinate
of the jug of wine into the pitcher. add all
ausages, remaining garlic cloves and wine in the dutch oven.
min, stirring. Add white wine. Reduce heat to low; simmer
In a large bowl, combine the spring onions, garlic and chili.
Add the three cans of beans and mix thoroughly.
Whisk together the olive oil and white wine vinegar and season.
Drizzle over the bean salad and stir in with the parsley.
Serve straight away or refrigerate until ready.
cut steak into 1 inch cubes.
Place beef into 4-5 quart slow cooker sprayed with vegetable cooking spray.
Add mushrooms, italian tomatoes, beef broth, wine, italian seasoning, tapioca, and salt and pepper if desired.
Cover and cook on low for 8-10 hours.
killet. Then add tomatoes, white wine and lemon juice. Simmer on
Combine soy, wine, rosemary, garlic and pepper in large ziplock bag or bowl. Add chops and marinate for about 30 minutes.
Grill about 3 1/2 minutes each side or until done.
Remove from grill, tent with foil and let rest for about 3 minutes before serving.