My wine recipes



Veal Rolls with Pear

March 15th, 2014 in Beef, Main Dish Recipes by Julia Volhina

I saw veal rolls with pear meal in some TV show once and wanted to try it ever since.

The combination of ingredients in this recipe is unusual, veal is pretty expensive and somewhat hard to find here in US. This is probably the reason why I got to this recipe only now.

I used veal scallopini here, because they are already sliced, and it is easier to pick meat pieces of right amount and size. But you can also use whole piece of veal meat and slice it yourself. As for the pear, use ripe fragrant pear for better results.

Veal Rolls with Feta Cheese, Garlic and Olives

April 20th, 2013 in Beef, Main Dish Recipes by Julia Volhina

This recipe is not so budgety, prices for veal in US are somewhat high, but I like veal meat: it is lean and tender.

To reduce cost a bit, another part of veal can be substituted for scallopini here, pieces should be sliced thin, beef will do too but may need to be cooked longer to be tender.

Use any kind of white wine you like, it can be also served later with the course.

Mussels Steamed with Shallots in Wine and Butter Sauce

February 9th, 2013 in Fish, Main Dish Recipes by Julia Volhina

This is a recipe for tender mussels steamed with shallots, garlic and fresh greens in dry white wine and butter sauce. It will work great for a romantic dinner.

Use good white wine you would drink yourself for this recipe to achieve best results. And serve remaining of the wine along with mussels later.

Steamed mussels go great with toast garlic bread or a baguette with garlic.

Baby Back Ribs with Soy Sauce, Ginger and Leeks

January 5th, 2013 in Main Dish Recipes, Pork by Julia Volhina

In this recipe baby back ribs are first boiled, then fried and then stewed with sauce prepared with leeks, ginger, soy sauce, wine and balsamic vinegar.

It is good way to cook ribs if you don’t have or don’t want to use grill.

Serve ribs warm with side dish of potatoes, pour sauce over ribs.

Cranberry Sauce for Meat

November 17th, 2012 in Sauces & Dips & Spreads by Julia Volhina

Cranberry sauce seem to be one of traditional dishes served on Thanksgiving dinner.

Since I didn’t have many of these (being in US for about 4 years now and not having family here) I had to do a bit of research to find a recipe.

I apologize in advance if the recipe doesn’t look too traditional. Please, feel free to share yours in comments, I promise to try them out!

White Wine Jelly with Bananas

July 7th, 2012 in Desserts by Julia Volhina

Tipsy wine-based banana jelly isn’t the kind which comes to the mind first when talking about jelly desserts. It has unusual taste and as you can guess includes some alcohol, which makes it not suitable for children.

Any white wine will work for this recipe. Taste of the dessert will vary based on the taste of the used wine, adjust amount of sugar to your liking to get the best results.

Using silicone molds will give you more festive shaped jelly portions, however be aware that getting jelly out of the molds in one piece isn’t that easy (especially if the molds you use are such small ones like mine).

Red Wine Sangria with Peaches, Oranges and Lemons

June 16th, 2012 in Beverage Recipes, With Alcohol by Julia Volhina

I think there are many recipes for sangria which use various ingredients, but they all are similar in one thing: usage of wine and fresh fruit.

Wine can be either white, or red, or rose; fruits can pretty much anything you have available. Some of sangrias include a bit of rum or brandy.

This recipe calls for red wine, oranges, lemons and fresh peaches. I also add cinnamon and cloves to my taste, but these are optional. And I don’t use harder liquor than dry wine.

Any type of dry red wine will work, just pick something not very expensive. If wine is too sour – add more sugar or honey or both.