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817 recipes for "wine"
817 recipes
Mulled Red Wine and Madeira

Mulled Red Wine and Madeira

Apr 19, 2010

Seville oranges add pleasant bitterness to this warming punch. Use navel oranges for a slightly sweeter version. Choose inexpensive light-bodied Spanish wine, such as Torres Sangre de Toro, to balance the strong taste of Madeira. 

Wine-Braised Brisket

Wine-Braised Brisket

Dec 9, 2009

Red wine permeates this fork-tender meat, while soy sauce and cranberry juice add a nice balance of saltiness and sweetness. For this pot roast, choose either a double beef brisket (which includes part of the flat and the point) or a regular brisket (just the flat). You may need to cut it in half to fit it into the slow cooker.

Red Wine-Poached Pear Tartlets

Red Wine-Poached Pear Tartlets

Jan 1, 2015

The contrast of buttery cream and red wine–poached pears makes these tarts a stunning addition to your holiday spread. For the prettiest presentation, prepare the pastry, cream and poached pears in advance, then assemble the tarts just before serving. Use a small melon baller or a metal measuring spoon to easily core the pears.

Rabbit with Prunes in Wine Sauce

Rabbit with Prunes in Wine Sauce

Jul 14, 2005

Rabbit has long been underrated on our side of the ocean — not so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner.

Braised Beef in Wine

Braised Beef in Wine

Nov 22, 2005

This is boeuf en daube, a traditional French dish of large chunks of beef marinated in wine and slow-braised in a sealed casserole. It's renowned for its rich, fresh, luscious flavours and ease of preparation. The optional pig's foot (trotter) gives extra body to the sauce by adding natural gelatin. Check with your butcher for the lean thick-cut bacon and the pig's foot, halved lengthwise at the store.

Pan-Seared Steaks with Red Wine Sauce

Pan-Seared Steaks with Red Wine Sauce

Jan 20, 2006

Steak is especially delicious with a wine sauce that blends with the pan juices. Four steaks provide plenty for steak lovers, but you can adjust the amount to suit the appetites of your guests. Serve with watercress.

Roast Prime Rib with Rosemary Red Wine Jus Lie

Roast Prime Rib with Rosemary Red Wine Jus Lie

Apr 4, 2009

The simple, flavourful sauce of slightly thickened pan juices, or jus lié, mixed with wine and stock adds a touch of sheer elegance to this special occasion dish. For drama, choose a roast with at least three ribs.

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