Sparkling Mojito
Add festive flair to this long-standing favourite cocktail with a bottle of sparkling wine. It's the perfect way to ring in the New Year, but is equally delicious any time of year.
Add festive flair to this long-standing favourite cocktail with a bottle of sparkling wine. It's the perfect way to ring in the New Year, but is equally delicious any time of year.
Ground elk is a lean and tasty alternative to ground beef. Chopped bacon adds a bit of fat to make these burgers ultra-tender, while red wine brings out the richness of the elk.
Tender-crisp spears of spring asparagus don't take long to cook, freeing up your oven for other sides. A little red wine vinegar added at the very end brightens up the flavours.
For the duck to be truly tender, it must be cooked medium-rare and sliced thinly. Instead of port, you can use 3/4 cup dry red wine and 2 tsp granulated sugar.
Adding white wine to this simple pasta sauce gives it depth of flavour in a matter of minutes. If you don't have any on hand, substitute vegetable broth and add a generous squeeze of lemon.
Fully ripened cheese and good-quality wine make for the best fondue. Kirsch, or cherry eau-de-vie, is the most traditional flavouring, but plum eau-de-vie (pruneau or Slivovitz) or apple brandy, such as Calvados, is also recommended.
Place these pretty ice pops in a tall glass and top with sparkling water (or wine!) for an instant festive cocktail. Once the ice pop melts, you'll be left with a fruity cocktail flavoured with lime and rosemary.
If you prefer, use some of the pasta cooking liquid instead of the wine. Keep pantry staples, such as anchovy fillets and pasta, on hand for a quick impromptu meal. Don't forget the frozen staples, too, such as peas and shrimp.
You can whip up this quick pasta dish faster than you can say souvlaki. Splash leftovers with a little wine vinegar for lunch, or double it up and plan for leftovers. Choose precrumbled feta when shopping to cut your kitchen time.
Marsala, a caramel-coloured dessert wine from Sicily, is sold as either sweet or dry. Stick to the sweet version for this frothy dessert. No gratin dishes? Skip the broiling and spoon zabaglione over berries in glasses or bowls instead.
