Tag Archive for Red Wine

Blue Cheese Biscuits with Pinot Noir Butter

Blue Cheese Biscuits with Pinot Noir Butter

Blue Cheese Biscuits with Pinot Noir Butter is the type of dish I expected our good friend, Andrea to bring to Winefest. She is a great cook and always comes up with recipes that are a little more “sophisticated” than I do. Pinot Noir Butter? Really? How could I have missed this? In a word…”Fantastic!” She got it off of yummy.com

Level of Difficulty: Difficult

Ingredients:

BLUE CHEESE BISCUITS:

[slightly adapted from my cranberry biscuits, which were adapted from bon appetit]

makes about 20 round biscuits

3 cups all-purpose flour

1/2 teaspoon granulated sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon baking soda

1 1/2 sticks (3/4 cup) cold butter, cut into pieces

1 1/4 cups milk (whole or 2%)

6 ounces gorgonzola cheese (or your favorite blue), crumbled

PINOT NOIR BUTTER: 

[slightly adapted from Bobby Flay’s Bar Americain]

1 stick (1/2 cup) unsalted butter, softened to room temperature

1 1/2 cups pinot noir

1/8 teaspoon sea salt

pinch of black pepper

Preparing Blue Cheese Biscuits with Pinot Noir Butter:

 

FOR THE BISCUITS:

Preheat oven to 425 degrees F.

In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Add in crumbled gorgonzola. Pour in milk and stir with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together – I did.

Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Bake for 10-12 minutes, or until biscuits are golden brown.

FOR THE BUTTER:

Bring the wine to a boil in a saucepan (be careful so it does not boil over!) and cook until reduced to just under  1/4 cup – this took me about 15 minutes. Let cool completely.

Once wine is cool, combine with softened butter, salt and pepper, and mix thoroughly to combine. I had some issues with the butter absorbing all of the wine, so what I did was place the entire bowl in the fridge, and pop it out every 15 minutes or so, mixing really well with a spoon until all of the wine mixed in. Once mixed completely, chill in the fridge for about 5 minutes, then form into a square or log with your hands and wrap in plastic wrap. Refrigerate until ready to use – best if used after 2-3 days so the flavors can mesh!

Blue Cheese Biscuits with Pinot Noir Butter 

Meatballs in Red Wine Gravy

My neighbors, Barrett and Kimberly are both amazing cooks. When I say “amazing” I really am not exaggerating. Everything they make causes a happy dance in my mouth. Anyway, they brought over meatballs in red wine gravy for Winefest. As always, they did not disappoint! It’s a good thing there weren’t any leftovers because a few of us would have eaten them around midnight!!! The recipe was adapted from 1977 “Tea Time at the Masters” cookbook.

Level of Difficulty: Easy

Ingredients:

Meatballs: 
3 pounds ground beef
1/2 cup seasoned bread crumbs
2 onions, minced
4 teaspoons horseradish
4 garlic cloves, crushed
1 1/2 cups tomato juice
4 teaspoons salt
Pepper to taste

Red Wine Gravy:
1/4 cup butter or margarine
2 onions, chopped
1/4 cup flour
3 cups beef broth
1 cup red wine
1/4 cup brown sugar
1/4 cup ketchup
2 tablespoons lemon juice
2 teaspoons salt 
Pepper to taste

Preparing Meatballs in Red Wine Gravy:

Combine all ingredients for meatballs and shape into one inch balls. Place on cookie sheet with sides and brown in oven for 10 minutes at 450. Drain well.

For sauce, melt butter in large skillet. Sauté onions until golden. Blend in flour. Add broth, stirring until smooth. Stir in remaining ingredients and simmer over low heat for 15 minutes. Add meatballs to hot sauce. 

Serve in chaffing dish. Yields about 100 meatballs.

image

Important Tips:

Note: May freeze meatballs in gravy. To serve, heat covered in 300 oven. 

Chocolate Red Wine Cake

Our friend Paige couldn’t make it to Bourbonfest where she was supposed to bring some amazing bourbon brownies. She made up for that in a serious way by coming through with this chocolate red wine cake. Can you say….”Ah-mazing?”

Level of Difficulty: Moderate
Time Required: Prep Time – 30min; Cook Time – 50 min. 

Ingredients:

 2 c. all-purpose flour

3/4 c.  unsweetened cocoa powder

1 1/4 tsp. baking soda

1/2 tsp. salt

2 sticks unsalted butter, softened

1 3/4 c. sugar

2 large eggs

1 tsp. pure vanilla extract

1 1/4 c. dry red wine

Red Wine Chocolate Ganache (see recipe below)

powdered sugar for dusting

RED WINE CHOCOLATE GANACHE

1/2 c. heavy cream

8 oz. dark chocolate, finely chopped

2 T. red wine

Special Equipment and Other Items Needed:

Bundt pan

Electric mixer

Preparing Chocolate Red Wine Cake:

1. Preheat oven to 350 degrees. Butter and flour bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt. 

2. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, about 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated. 

3. Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Top with Red Wine Chocolate Ganache and dust the cake with powdered sugar and serve. 

FOR THE GANACHE:

Heat the cream until almost boiling, then add to chocolate and let sit for 2 minutes before stirring. Stir until completely smooth, then add red wine and stir again. Let cool to your desired consistency, then pour over cake. 

 Chocolate Red Wine Cake

 

Red Wine Sangria with Rum – not for the faint at heart!

sangria recipe

Red Wine Sangria – mmmmm! This is good, really good and a bit on the strong side. Make this for your next Mexican/Spanish themed gathering. Cinco de Mayo is coming up!

Level of Difficulty: Easy
Time Required: Prep Time – 30min; “Cook” Time – 3 hours

Ingredients:

1 lemon
1 lime
1 orange
1 1/2 cup of white rum
1/2 cu sugar
1 bottle cabernet or merlot
1 cu OJ

Special Equipment and Other Items Needed:

Pitcher

Preparing the Red Wine Sangria:

Check out our video:

Slice the fruit into round slices.
Put sliced fruit. rum and sugar in the pitcher.
Place in fridge for 2-3 hours.

red wine sangria with rum

Mottle the fruit, rum and sugar together.

sangria recipe
Add the wine and OJ.

good red wine sangria recipe
Taste – add sugar if you want it sweeter.

This makes probably about 45 ozs of beverage so depending on glass size and other bevs provided, multiply accordingly.

sangria recipe

Important Tips:

The key is to serve it cold and let the fruit, rum and sugar hang out together for at least 2 hours.

Variations:

There are a ton of sangria recipes on the web but since I’m a red wine kind of girl and I like a drink that is a bit strong, this is my favorite.