In a large jug, combine white wine, apricot brandy and triple sec. Cover and chill until ready to use.
At serving time, add champagne and soda water, stir to blend, and pour into a punch bowl.
Add an ice ring to the punch bowl, and serve.
Combine the strawberries, sugar, port, limes, and mint in a slow cooker.
Cover and cook on LOW for 4-5 hours; strain through two layers of cheesecloth lining a colander and return to the crock (put the lime slices back in or slice another fresh lime and add to the crock).
Add the white wine, cover, and continue to cook on LOW for another 1-2 hours.
Serve hot.
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.
2-3 hours before your guests arrive arrive, peel, core, and cut the pineapple into bite-sized chunks on a ridged cutting board to catch any juices.
Place pineapple chunks into a large clear glass punch bowl or Bowle pitcher, pouring in any of the pineapple juices.
Peel mango and cut into small cnunks and add to the pineapple.
Pour the Madeira and 1 bottle of white wine over the fruit.
Cover and chill until the guests arrive.
When the guests arrive, add the remaining wine and the champagne and serve.
Combine limeade, white wine and ginger ale in punch bowl. Serve with an ice ring and lime slices.
In large punch bowl, mix cream of coconut and wine.
Stir in pineapple juice and liqueur.
Float a few ice cubes, and the orange slices, and strawberries on top.
Mix lemonade, pineapple juice and water.
(Can do this step ahead of time).
Then when ready to serve, add ginger ale, club soda and wine.
An ice ring can be made from equal parts water and pineapple juice.
Combine frozen lemonade and orange juice concentrate with water; mix well. Just before serving, mix in club soda and white wine. Garnish with orange slices and cherries. This mix freezes well, just take out of freezer a couple of hours before serving. (Can be served over crushed ice or ice cubes.)
he chicken breasts, in the white wine, (3 at a time) and
tove top.
Pour the white wine into the pan and deglaze
lam juice from canned clams, white wine, and salt.
If desired
small pot, whisk together white wine, shallots and garlic.
Cook
ilk, then the stock and white wine. Cook gently for 5 minutes
1. Heat olive oil over medium heat.
2. Add garlic and crushed red pepper. Saute until golden, about 1-2 minutes.
3. Add salt, pepper, white wine, butter.
4. Stir 2 minutes, remove from heat.
5. Toss pasta with sauce, parsley, and cheese.
uices into a saucepan. Add white wine and simmer for 5 mins
Combine white wine, sugar, spices and peel of
pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon
about fifteen minutes.
Add white wine, Italian seasoning, lemon juice and
n color.
Add the white wine and bring to a boil
illet season with salt and white peper.
Now cook the