Food and Wine
Food and wine go very well together and on this page we'll give you some suggestions now and then.
Riesling White Wine Cake
1 (3 ¾ ounce) box instant vanilla pudding
4 eggs
1 box yellow cake mix (without pudding in the mix)
½ cup canola oil
½ cup water
½ cup Evening Breeze
1 cup chopped nuts
Preheat oven to 325 degrees. Mix all ingredients, except nuts,
for 4-5 minutes on medium speed. Fold in nuts. Spray tube pan
with baking spray. Add cake batter and bake for 1 hour.
Pour ½ glaze slowly over cake while warm and still in pan. Cool
cake. Remove from pan
and drizzle remaining glaze over top.
Glaze:
1 stick soft butter
1 cup powdered sugar
¼ cup water
½ cup Evening Breeze
Combine first 3 ingredients in saucepan and bring to a boil.
Remove from heat and add wine.
Blackberry Wine Cake
1 box white cake mix
4 eggs
¾ cup oil
1 cup Rooster Black wine
1 (3 oz) pkg. Blackberry Fusion jello
Glaze:
½ cup
Rooster Black wine
1 ¾ cup confectionary sugar
Line pound cake pan (sides too) with parchment paper. Preheat oven at 325 degrees. Combine cake mix, jello, eggs, oil, and 1 cup of wine. Pour into pan. Bake for 60 minutes or until cake is done. Remove from oven and pierce cake while in pan with pick. Make glaze. Pour over warm cake. Let cake sit 15 minutes before removing from pan.
Recipe developed by Paulette Yost and Barb Teague.
Want your own copy? Right-click here and then choose "Save Target As".
Cranberry Sauce with Ginger & Walnuts (Thanksgiving side)
Ingredients
2 cups orange juice
1 large bowl cranberries (pick through the cranberries and
extract all stems)
1 tsp ground ginger
2 cups sugar
Zest of 1 orange
1 cup walnuts
Procedure
Combine orange juice, cranberries and ground ginger in a pot and
bring to a simmer. Let mixture cook for approximately 10 minutes
until berries come to a pop.
Turn off the heat. Add sugar, orange zest and walnuts to
mixture. Stir until sugar dissolves completely. The trick is to
add sugar after the cranberries have popped so the skins don't
get tough.
Once sauce has cooled, pour into a serving dish. This recipe
tastes best if stored in a refrigerator for a day or two.
Grainy Mustard Mashed Potatoes
Ingredients
8 medium-sized Yukon gold potatoes, quartered unpeeled
2 cups heavy cream
2 cups whole milk
4 cloves garlic, peeled and gently smashed
4 sprigs fresh thyme
1 bay leaf
Extra-virgin olive oil
2 Tbs butter
1 Tbs whole-grain mustard
Kosher salt and freshly ground black pepper
Procedure
Add potatoes, cream, milk, garlic, thyme and bay leaf into a
large saucepan and gently boil for 15 minutes until potatoes are
just tender and the tip of a paring knife goes through with
little resistance. Strain potatoes and reserve the cream mixture
but discard the bay leaf, thyme stems and the garlic. Mash the
potatoes and fold in the cream mixture until the potatoes are
smooth and creamy. Fold in about a tablespoon of the olive oil,
the butter, and the grainy mustard. Season with salt and pepper.
Quick Italian Sausage Sandwiches
Sauté chunks of Italian sausage in some olive oil; chop an onion and red bell pepper and add to the pan. Cook until the sausage is browned and the onion is tender. Serve in sandwiches with Temperature Rising.
Quick Italian Sausage Pasta
Sauté chunks of Italian sausage in some olive oil; chop an onion and red bell pepper and add to the pan. Cook until the sausage is browned and the onion is tender. Add a 15 oz can of tomatoes.(Crushed, diced, pureed, or just the sauce, up to you.)
Simmer for about 15 minutes while cooking pasta (such as penne or elbow macaroni) in another pan. Just when pasta reaches al dente, take it out with a slotted spoon and add to the sauce. If the sauce gets too thick, add some pasta water.
Serve with Temperature Rising.
I cook with wine very often and even put some in the food now and then. - Anonymous