Tag: wine (Page 2 of 3)
Red Wine Sangria with Peaches, Oranges and LemonsJune 16th, 2012 in Beverages, 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.
Chicken Stuffed LeeksMay 26th, 2012 in Chicken, Main Dishes by Julia Volhina
When I saw recipe for stuffed leeks first time I decided for myself that I get to try cook something like this for sure: it looks unusual, have a lot of vegetables and doesn’t look hard to cook.
I decided to stuff them with chicken mince and rice and accompany it with tomato and bell pepper mix.
I did 2 layers pipes, but if you want to use less leeks you can separate leeks into 1 layer.
Veal with Mushrooms and CarrotsMay 19th, 2012 in Beef, Main Dishes by Julia Volhina
This is a recipe for tender veal stewed with mushrooms, carrots and pickled cucumbers in dry red wine and tomato sauce.
If you are searching for some main dish for special occasion or romantic dinner check it out.
In my opinion mashed potatoes are the best side dish for this main dish, if you are looking for one.
Chicken Roast with Pineapples, Bananas and White Wine SauceMay 5th, 2012 in Chicken, Main Dishes by Julia Volhina
Hens cooked by this recipe turn out juicy, seriously juicy. If you don’t have cornish hens – you can cook pieces of chicken like this with similar result.
About 3 hours of marinating is enough, but if you want it can be done overnight, just make sure that chicken is fully covered with marinade.
Leftovers can be stored and warmed up in the same pot with sauce, the meat will not lose its juiciness.
Veal Roast with Pureed Vegetable SauceMarch 3rd, 2012 in Beef, Main Dishes by Julia Volhina
If you are looking for a dinner roast recipe, this one is for you: juicy homemade veal roast with pureed sauce prepared from carrots, onions and tomatoes stewed in dry red wine and meat juices.
Pureeing vegetables makes sauce more homogeneous (and looking and tasting more like a sauce), however you can also pour cooked meat with cooked vegetable mix without pureeing it, that may save you some time if needed.
Meat roasted this way tastes great served straight from the oven as well as cooled down.
Mussels Steamed with Vegetables in White WineFebruary 11th, 2012 in Fish, Main Dishes by Julia Volhina
This not complicated recipe is my first attempt to cook mussels. They turned out juicy and light. Thanks to Hans-Peter and his cooking lessons 🙂
Vegetables cooked this way, with wine and mussels juices, taste great as well as mussels themselves, serve them all together!
By the way, 1lb-1.5lb of mussels per serving sounds about right, this way amount of ingredients listed in this recipe is enough to feed 2-3 people.
Baked Peaches with Chocolate and Ginger StuffingOctober 1st, 2011 in Desserts by Julia Volhina
We bought a big box of peaches on our way back home from vacation in South Carolina ocean side. They were very ripe and sweet and most important they were a lot, much more than we can eat in 2, even for longer time.
Even after eating big portion of them fresh and handing some out, there were still some left. It was a time to cook peaches before they spoil.
I found this recipe for stuffed baked peaches, and must say that baked peaches become one of my favorite desserts – cooked peaches are very tender and flavorful.
I will definitely improvise more in this direction once my hands get ahold of more peaches to try various stuffings.