Sherry Wine Cake

This is a semi-homemade recipe in that it involves mixes.  In other words, it's great when you don't want to mess around in the kitchen too long; you just want a fast, easy dessert.

1 (18.25oz.) pkg. yellow cake mix

1 (5 oz.) pkg. instant French vanilla pudding mix

1/4 tsp. ground nutmeg

1/3c water

3/4c vegetable oil

4 eggs

3/4c cream sherry

For the Glaze:

1/2c confectioners' sugar, or to taste

1/4c cream sherry, or taste

 

1.  Preheat oven to 350*  Butter and flour a Bundt pan.

2.  In a large bowl, stir together cake mix, pudding mix and nutmeg.

3.  Add water, oil, eggs and sherry.

4.  Beat on low speed just until blended.

5.  Beat another 4 minutes on medium speed.

6.  Pour batter into prepared pan.

7.  Bake 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8.  Let cool in pan 10-15 minutes, then turn out onto a cooling rack and cool completely.

9.  Make the glaze by stirring confectioner's sugar and sherry together (I just use a fork for this) until well blended.  If it's too thick, add more sherry.  Too thin, add more sugar.  You get the idea.  Just play with it until it's to your liking.

10.  Drizzle glaze over top of cake and serve or chill for later. 

This a great make-ahead recipe because

I swear it tastes even better the next day.

Cheers!

Creme Brulee with Irish Cream Liqueur

Break out your kitchen torch! 

2c heavy cream

1/3c granulated, white sugar

6 egg yolks

1 tsp. vanilla extract

3 TBSP Irish cream liqueur (I used Bailey's)

4 tsp. granulated, white sugar, or to taste  

1.  Preheat oven to 300 degrees*. Place 4 ramekins in an 8"x8" baking dish.

2.  Stir together cream and sugar in a medium saucepan over medium heat, and cook until very hot, stirring constantly until the sugar dissolves.

3.  In a medium size mixing bowl, whisk together egg yolks, vanilla, and Irish cream until combined.

4.  Slowly add heavy cream mixture, whisking it in 2 TBSP at a time until incorporated. Once you have incorporated about 1/3 of the cream, stir in the remaining hot cream.

5.  Pour custard into the ramekins, then fill baking pan with hot water to come halfway up the sides of the ramekins.

6.  Bake 50 to 60 min., or until set.

7.  Remove from oven and place ramekins on a wire rack to cool to room temperature, approximately 1 hour.

8.  Cover and refrigerate at least 4 hours.  Keep refrigerated until ready to serve.

9.  When ready to serve, unwrap and sprinkle with the extra white sugar, shaking off excess.

10. Using a small hand torch, melt the sugar by making quick passes over top of the custards.  Continue melting the sugar until it turns deep brown and forms a crispy crust.  Serve immediately.

Cheers!

Middle Eastern Red Wine Chicken

1 tsp. olive oil

1 c onion, thin sliced

1/2 lbs. skinless, boneless chicken thighs

1 TBSP garam masala

1/2 tsp. curry powder

1/2c red wine

2 TBSP red wine vinegar

1c chicken broth

1.  Heat the olive oil in a large skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned lightly brown, about 5 minutes. Remove onion from skillet, and set aside.

2.  Increase heat to medium-high. Season both sides of the chicken thighs with the garam masala and curry powder.

3.  Place chicken in skillet and cook until browned on both sides, adding additional seasoning, to taste.

4. Pour in the red wine and red wine vinegar. Simmer for about 2-3 minutes, scraping up and browned bits from the pan.

5.  Stir in the onion and chicken broth. Bring to a boil. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, about 20-30 minutes.


This was delicious over garlic couscous.

Cheers!

Guinness and Brown Sugar Glazed Corned Beef

This is what we will be having for dinner on St. Patrick's Day this year, along with fried cabbage and mustard mashed potatoes:

 2 lbs. corned beef brisket

1/2c packed light brown sugar

12oz. Irish stout beer (we prefer Guinness)

1.  Preheat oven to 300*

2.  Rub brown sugar on the corned beef until coated on all sides.

Place brisket on rack in a roasting pan.

3.  Pour the beer over the top of the brisket. Be sure to pour gently

so that you don’t knock off the brown sugar.

4.  Cover and bake for approximately 1½ - 2 hours, or until

cooked through. Allow to rest for a few minutes, then slice and serve.

******

Cheers!

White Wine Chicken Spaghetti

3 TBSP olive oil
1 lb. chicken breasts

6c chicken broth or water

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. garlic powder 

1/4 c red bell pepper, chopped

1/4c green bell pepper, chopped

1/2c mushrooms, sliced

2 cloves garlic, minced

1/2c onion, chopped

1 (10.75oz.) can cream of mushroom soup

3/4c dry white wine

2c Cheddar cheese, shredded

8oz. spaghetti

1/4c Parmesan cheese, shredded

Salt and pepper, to taste

1. Preheat oven to 350*

2. In large skillet, heat 1 TBSP oil  and cook chicken, seasoning with salt, pepper, and garlic powder, to taste.  Remove chicken, shred it, and set aside.

3. Place spaghetti in a pot of boiling water and cook until it reaches al dente consistency, about 8-10 minutes. Remove from heat and drain.

4. In large skillet, heat remaining 2 TBSP oil over medium high heat.  Add green peppers, red peppers, mushrooms, garlic, and onion. Saute until slightly tender, about 3-4 minutes.

5. In large mixing bowl, combine sautéed vegetables, cooked spaghetti, cooked chicken, white wine, and 1 1/2c Cheddar cheese.

6. Pour into prepared 9”x13” pan.  Bake, covered, for 30 minutes.

7. Uncover and top with remaining 1/2c Cheddar cheese and Parmesan cheese. Return to oven and continue baking, uncovered, another 15 minutes.

Allow to stand 5-10 min. before serving.

Cheers!

Beer Braised Collard Greens

2 TBSP olive oil

1 small white or yellow onion, diced

3 cloves garlic, minced

1 lb. fresh collard greens, cut into 2” pieces and stems removed

1 (12oz.) beer

1 TBSP brown sugar

1 tsp. salt

½ tsp. red pepper flakes

Ground black pepper, to taste

1. Heat olive oil in skillet over medium high heat. Add onion and garlic and cook, stirring continuously for 1-2 minutes or until onion is softened and garlic is light golden brown.

2. Add collard greens, beer, sugar, salt, red pepper flakes, and black pepper.

3. Allow to simmer 30-45 minutes or until collard greens are wilted and beer is reduced slightly.

4. Remove from heat and serve immediately.

Served this as a side with jambalaya.

Cheers!

White Wine Alfredo Sauce

This is my new favorite Alfredo sauce:

4 TBSP butter

4 TBSP all-purpose flour

1c. heavy cream

1c. chicken broth

1c. Mozzarella cheese, shredded

1/2c. Parmesan and Romano cheese, shredded

3 TBSP Italian flat-leaf parsley, chopped

5 cloves garlic, minced

1/2 tsp. ground nutmeg

1/4c. white wine 

salt and pepper, to taste

1.  In a medium-size sauce pan, melt butter over low heat.

2.  Add flour.  Cook and stir with a whisk until well blended. (2-3 min.)

3.  Add cream and broth.  Stir to blend.
4.  Add remaining ingredients and continue stirring over low heat until cheeses are melted and sauce is a smooth consistency.

*If the sauce starts to get too thick, just thin it back out with a splash of wine or broth.

5.  Toss with pasta and serve warm.

Some people swear by Chardonnay for Alfredo sauces but I used a Sauvignon Blanc for this one and thought it was fabulous - Cheers!

Sausage and Sauerkraut

This is a kicked up version of the classic sausage and sauerkraut dinner.  I like it because the all the flavors you expect are still there but they're enhanced with the addition of the veggies and white wine.

1c. baby carrots

2c. red potatoes, chopped

1 (16oz.) bag sauerkraut, rinsed and drained (this reduces that strong sauerkraut-y flavor)

1 lb. fully cooked beef sausage, cut into chunks

1/4c. white onion, thin sliced

2 cloves garlic, minced

3/4c. dry white wine

1/2 tsp. ground black pepper

1/4 tsp. caraway seed

1. Layer carrots, potatoes and sauerkraut in your slow cooker.

2. In a skillet, brown the sausage; transfer to the slow cooker.

3. Saute onion and garlic in the skillet with drippings, until tender.

4. Gradually add wine or broth. Bring to a boil and stir in pepper and caraway.

Pour over sausage and veggies.

5. Cover and cook on low for 8-9 hours or until vegetables are tender.

Serve with the rest of the white wine.  ;)

Cheers!

Seafood and Wine

I read, according to last month's Wine Spectator magazine, there may be real health benefits to pairing  wine with your seafood (as if you needed a reason).  This is part of what they say:

"Finding the perfect wine to match with fish may be challenging, but a team of French scientists has found that the pairing is worth the effort. A comprehensive review of recent research on wine and fish shows that the drink helps break down omega-3 fatty acids abundant in many types of seafood. This helps keep heart tissue stronger and healthier."

Good enough for me.  :)

Cheers!

 

Easy Hot Chocolate with Amaretto

Yesterday, it was dark and rainy all day long which naturally put me in the mood for hot chocolate.  I debated whether to make it the (better) old-fashioned way, on the stove, or the easy way.  It wasn't a lengthy debate because within seconds I was ripping open a packet of the instant stuff.  Whatever, that's not the point of this post.  What I really want to tell you about is the amaretto.  

I microwaved my mug of hot chocolate powder and water and then ~ this is where it gets good ~ added a splash (about a tablespoon) of amaretto.  Holy cow!  Why had I never done this before?

Seriously, go try it.  You can thank me later.

Cheers!