In a highball glass with ice, pour vodka, followed by cranberry juice and white Zinfandel. Squeeze the lime wedge over and drop in for garnish. Stir.
reens with raspberry vinagrette, and White Zinfandel wine.
Mix first 8 ingredients in tall pitcher. Refrigerate at least 30 minutes to allow flavors to blend. Mix in club soda. Fill 6 wineglasses with ice cubes. Pour sangria over ice and serve.
In a large tall pitcher, mix the first 8 ingredients.
Refrigerate for at least 1 hour to let flavors blend.
Right before ready to serve, add in club soda; stir gently.
To serve: pour sangria into ice filled wine glasses.
You can take out the cinnamon sticks before serving but I usually leave them in.
Bring boiling water canner, half-full with water, to simmer.
Wash jars and screw bands in hot soapy water, rinse with warm water.
Pour boiling water over the flat lids in saucepan off the heat.
Let sand in hot water until ready to use.
Measure the wine into a 6 or 8 quart saucepan.
Stir pectin into wine in the saucepan.
Add butter (if desired) to reduce foaming.
Bring mixture to a full rolling boil (a boil that does not stop bubbling when stirred) on high leat, stirring constantly.
Stir in all sugar quickly.
Bring ...
Place the chicken breasts in a shallow dish. Combine the sesame oil, rosemary, basil, thyme, garlic powder, salt, and pepper in a small bowl and mix well. Pour the herb mixture over the chicken breasts; cover and marinate 20 minutes.
Heat the olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook until lightly browned, about 5 minutes on each side. Melt the butter in the skillet, and add the shallots. Cook the shallots until softened and browned, about 5-8 minutes.
Increase the heat to medium- ...
Combine wine, triple sec, juice, and sweetener.
Serve over ice.
Fill mixing glass with ice. Add white zinfandel, riesling, limeade and Monin Peach. Cover and shake. Pour into wine glass and top off with fruit and ice.
he lemon juice, lemon zest, white Zinfandel wine and reduce the liquid
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Stir the white Zinfandel wine, lemon juice, garlic, salt, and black pepper together in a bowl.
Place the mahi mahi fillets in the bowl and turn to coat with the wine mixture; allow to marinate for 10 minutes.
Remove the fillets from the marinade, shaking off any excess moisture from the fish. Discard the marinade.
Grill the fillets on the preheated oven until the fish flakes easily with a fork, 4 to 5 minutes per side.
minute. Pour in the white Zinfandel wine, and simmer for 2
rom oven; pour 1 cup white zinfandel wine over entire chicken.
cup of sutter home zinfandel wine. Stir and cook until
Core pears from bottom, leaving stem intact.
Using a paring knife, peel a spiral channel from tip to bottom of fruit, if desired.
Slice the very bottom off pears to allow them to stand upright.
Stand pears up in the bottom of a large saucepan then add wine and vanilla.
Bring mixture just to boiling.
Reduce heat and simmer pears, covered, for 10 to 15 minutes or until pears are just tender.
Using a slotted spoon, transfer pears to four dessert dishes.
Add sugar to liquid in pan and bring to boiling.
Reduce heat and ...
Quickly rinse the lamb under cold running water and pat dry with paper towels. Trim off any excess fat. With a small, sharp knife, make 1/2 inch deep slits every 2 inches around the entire surface of the meat and insert a garlic sliver into each slit. Transfer to a nonreactive container.
For the marinade: In a bowl, combine the wine, sugar, mustard, soy sauce, shallots, rosemary and black pepper. Whisk in the olive oil. Pour the mixture over the lamb. Cover and refrigerate for 48 hours, turning the meat at least 3 times.
About two hours ...
minute.
Next add zinfandel, port and broth.
Bring
f chicken then pour the zinfandel over top *note you can
he ginger, five-spice powder, white pepper and salt. Sprinkle generously
Mix all ingredients in a plastic, zipper bag.
Add steaks or chicken pieces and squash around to make sure that all surfaces are coated. Seal bag, removing as much air as possible.
Marinate, refrigerated, for 6-8 hours (flip bag halfway through if you have the opportunity.
Grill or broil meat according to your usual preference.
Note -- I use any sort of white wine that I happen to have on hand. The flavor will vary slightly but it will be good regardless of whether you used white zinfandel, Riesling, Chablis, or ?
meaty side) lightly with cherry-Zinfandel barbecue sauce, turn over, and