Leftovers! Here's Monica's "recipe" for all those bits of leftover cheese you have. It means "strong cheese" in French!
This recipe appeared last year around this time on Smitten Kitchen, and Monica says it was great on those hard leftover bits of French bread (lets's just call them crostini, okay?), toasted under the broiler.
Ingredients
up to 1 pound mixed leftover cheeses, grate the hard cheeses, cut soft cheese into chunks
1 to 2 pats of butter, if you have mostly hard cheese
1 small clove garlic, minced, or more to taste
1/2 to 1 cup leftover white wine
1 to 2 tablespoons finely chopped fresh herbs, like parsley, thyme, rosemary or chives
salt and freshly ground black pepper to taste
Procedure
In your food processor, fitted with the steel blade, whiz cheese, butter (if using) and garlic until combined. With the motor running, add wine until you reach your desired consistency. Add herbs, pulsing the machine until just combined. Season to taste with salt and pepper.
You can eat it right away, or refrigerate (assuming you can wait that long). It will thicken in the fridge and the flavors will meld.
Showing posts with label wine. Show all posts
Showing posts with label wine. Show all posts
Wednesday, January 01, 2014
Saturday, December 01, 2012
Pear Pomegranate Sparkling Punch
Refreshing Beverage of the Week
Last week, my friend and mixer-man Bram gave us two great Holiday punches. I too have a great punch recipe (which I did not have time for last week) so here it is!
Ingredients
1 bottle (750 ml. each) Riesling
2 cans (11.5 oz each) pear nectar
2 cups Pomegranate juice
1/2 cup triple sec
1 1/2 cups pear vodka
2 tablespoons lemon juice
2 cups pears, thinly sliced
1 bottle (750 ml.) Gruet
Procedure
Mix all ingredients except Gruet in a pitcher. Chill until ready to serve, at least 1 hour and up to 1 day ahead. To serve, pour into a large punch bowl; add Gruet and ice cubes. Let the games begin!
Last week, my friend and mixer-man Bram gave us two great Holiday punches. I too have a great punch recipe (which I did not have time for last week) so here it is!
Ingredients
1 bottle (750 ml. each) Riesling
2 cans (11.5 oz each) pear nectar
2 cups Pomegranate juice
1/2 cup triple sec
1 1/2 cups pear vodka
2 tablespoons lemon juice
2 cups pears, thinly sliced
1 bottle (750 ml.) Gruet
Procedure
Mix all ingredients except Gruet in a pitcher. Chill until ready to serve, at least 1 hour and up to 1 day ahead. To serve, pour into a large punch bowl; add Gruet and ice cubes. Let the games begin!
Saturday, February 18, 2012
Winter Port Sangria
Refreshing Beverage of the Week
How about a nice beverage for the cold winter days? Here's the Sandeman Ciderhouse Sangria recipe, using rye — my new favorite liquor. I usually think of Sangria a a summer drink, but...
Ingredients
1 bottle Sandeman Porto Founders Reserve
24 oz. Apple Cider
3 oz. Rye Whiskey
1 1/2 oz. Maple Syrup
2 Apples (Granny Smith)
2 Pears (Bosc)
Procedure
Mix all ingredients together in pitcher. Add in apple and pear slices. Let sit for at least 12 hours. The sangria, not you!
How about a nice beverage for the cold winter days? Here's the Sandeman Ciderhouse Sangria recipe, using rye — my new favorite liquor. I usually think of Sangria a a summer drink, but...
Ingredients
1 bottle Sandeman Porto Founders Reserve
24 oz. Apple Cider
3 oz. Rye Whiskey
1 1/2 oz. Maple Syrup
2 Apples (Granny Smith)
2 Pears (Bosc)
Procedure
Mix all ingredients together in pitcher. Add in apple and pear slices. Let sit for at least 12 hours. The sangria, not you!
Saturday, September 03, 2011
Green Sangria
Refreshing Beverage of the Week
This green sangria recipe has a Portugese twist. When I was a kid, my parents brought home a wine they had in Portugal. It came in a beautiful little bottle with plastic grapes around the neck — which I used to love to play with. Then this wine disappeared and it has now reappeared in a plain bottle without the grapes and much more expensive. But it is still light and refreshing and perfect for a chilled glass of sangria. And this version of Sangria has some nice flavors.
Ingredients
1 bottle Vinho Verde
2 cups ginger ale
1/2 cup Cointreau (orange liquor)
1 bunch fresh mint
1 lime, seeded and cut into wedges
1 lemon, seeded and cut into wedges
1/2 small orange, seeded and cut into wedges
1/2cup cubed pineapple
1/2 cup cubed honeydew melon
Procedure
Place all prepared fruit into a pitcher. Pour the vinho verde, Cointreau and 1 cup of ginger ale over the fruit. Wrap tightly with plastic wrap and chill in refrigerator overnight to allow flavors to mingle. Just before serving, add a sprig of mint and add with the remaining cup of ginger ale to the pitcher.Serve over ice, with as much of the fruit as desired. Make sure not to add ice to the pitcher directly or you'll dilute the sangria.
This green sangria recipe has a Portugese twist. When I was a kid, my parents brought home a wine they had in Portugal. It came in a beautiful little bottle with plastic grapes around the neck — which I used to love to play with. Then this wine disappeared and it has now reappeared in a plain bottle without the grapes and much more expensive. But it is still light and refreshing and perfect for a chilled glass of sangria. And this version of Sangria has some nice flavors.
Ingredients
1 bottle Vinho Verde
2 cups ginger ale
1/2 cup Cointreau (orange liquor)
1 bunch fresh mint
1 lime, seeded and cut into wedges
1 lemon, seeded and cut into wedges
1/2 small orange, seeded and cut into wedges
1/2cup cubed pineapple
1/2 cup cubed honeydew melon
Procedure
Place all prepared fruit into a pitcher. Pour the vinho verde, Cointreau and 1 cup of ginger ale over the fruit. Wrap tightly with plastic wrap and chill in refrigerator overnight to allow flavors to mingle. Just before serving, add a sprig of mint and add with the remaining cup of ginger ale to the pitcher.Serve over ice, with as much of the fruit as desired. Make sure not to add ice to the pitcher directly or you'll dilute the sangria.
Saturday, July 25, 2009
Peach Basil Sangria
Refreshing Beverage of the Week
My good friends Monica and Bram came over for dinner the other night and brought the most delicious sangria I have ever tasted. It has basil and peach in it, so I did some research and here is my version of that fab beverage. I guess I should have just called them and got the recipe, but that’s the kind of week I've been having. Monica, I hope this is as good as yours!
Ingredients
3/4 cup granulated sugar
1 cup loosely packed basil leaves
3 1/2 cups peach nectar (available in most local markets)
1/4 cup fresh lemon juice
1 bottle Pinot Grigio, chilled
Sliced peaches to garnish
Procedure
In a saucepan combine half the peach nectar, sugar, basil leaves, and lemon juice. Bring to the boil and then simmer for 5 minutes. Smash the basil leaves with the back of a wooden spoon to release the flavor into the syrup. Remove from the stove and let cool. Strain this mixture into a pitcher and add ice. Then add the chilled white wine, some fresh basil leaves, and some sliced peaches.
My good friends Monica and Bram came over for dinner the other night and brought the most delicious sangria I have ever tasted. It has basil and peach in it, so I did some research and here is my version of that fab beverage. I guess I should have just called them and got the recipe, but that’s the kind of week I've been having. Monica, I hope this is as good as yours!
Ingredients
3/4 cup granulated sugar
1 cup loosely packed basil leaves
3 1/2 cups peach nectar (available in most local markets)
1/4 cup fresh lemon juice
1 bottle Pinot Grigio, chilled
Sliced peaches to garnish
Procedure
In a saucepan combine half the peach nectar, sugar, basil leaves, and lemon juice. Bring to the boil and then simmer for 5 minutes. Smash the basil leaves with the back of a wooden spoon to release the flavor into the syrup. Remove from the stove and let cool. Strain this mixture into a pitcher and add ice. Then add the chilled white wine, some fresh basil leaves, and some sliced peaches.
Saturday, April 25, 2009
The Drunken Pharoh
Refreshing Beverage of the Week
“The Drunken Pharoh” is a drink recipe my mom found for me last week. It was featured at a restaurant in New York called JoeDoe and I think it is a very creative use of ingredients which on their own are quite problematic. Check it out!
Ingredients
1 1/2 ounces Bourbon
2 ounces Manachevitz Malaga wine (sweet and red and thick)
1/2 ounce lemon juice
club soda
sugared matzoh crumbs to rim the glass
Procedure
To make the sugared matzoh crumbs, take 1 piece matzoh and toss it into the food processor with 1 tablespoon confectioners sugar and pulse till fine crumbs are formed. Brush the rim of your glass with a dab of simple syrup and then dip it in the crumbs to make a nice edge. In a cocktail shaker, combine bourbon, wine, lemon juice and ice and shake. Strain into your rimmed glass over ice, and top with club soda. L'chaim! By the way, this drink is not actually kosher for Passover!
“The Drunken Pharoh” is a drink recipe my mom found for me last week. It was featured at a restaurant in New York called JoeDoe and I think it is a very creative use of ingredients which on their own are quite problematic. Check it out!
Ingredients
1 1/2 ounces Bourbon
2 ounces Manachevitz Malaga wine (sweet and red and thick)
1/2 ounce lemon juice
club soda
sugared matzoh crumbs to rim the glass
Procedure
To make the sugared matzoh crumbs, take 1 piece matzoh and toss it into the food processor with 1 tablespoon confectioners sugar and pulse till fine crumbs are formed. Brush the rim of your glass with a dab of simple syrup and then dip it in the crumbs to make a nice edge. In a cocktail shaker, combine bourbon, wine, lemon juice and ice and shake. Strain into your rimmed glass over ice, and top with club soda. L'chaim! By the way, this drink is not actually kosher for Passover!
Saturday, March 14, 2009
Italian-style Sage-infused Vin Rosé
Refreshing Beverage of the Week
This is a traditional recipe for sage wine from Italy. It only takes a few minutes to assemble but must be left to infuse the flavors for a few hours, so make another cocktail while you are waiting for this one to mature.
Ingredients
1 bottle vin rosé
3 sprigs of fresh sage
strips of lemon zest
Procedure
Add the sage leaves to the bottle of wine and put the cork back in, let rest at room temperature for 8-10 hours. Then strain the wine and chill for at least 6 hours before serving. Add a strip of lemon zest in every glass and pour in the wine and serve. Nice with lunch, or a picnic. On my yacht perhaps? "Have more wine dear!"
This is a traditional recipe for sage wine from Italy. It only takes a few minutes to assemble but must be left to infuse the flavors for a few hours, so make another cocktail while you are waiting for this one to mature.
Ingredients
1 bottle vin rosé
3 sprigs of fresh sage
strips of lemon zest
Procedure
Add the sage leaves to the bottle of wine and put the cork back in, let rest at room temperature for 8-10 hours. Then strain the wine and chill for at least 6 hours before serving. Add a strip of lemon zest in every glass and pour in the wine and serve. Nice with lunch, or a picnic. On my yacht perhaps? "Have more wine dear!"
Saturday, June 14, 2008
Sangria my way
Refreshing Beverage of the Week
Sometimes it pays to be cheap and cheerful. When company comes and you need a lot of a beverage really fast, I say whip up the sangria. You can use the box wine (which is not as bad as it used to be) and it works with both red and white wine. You can also do this as a non-alcoholic drink by combining all the fruit with apple juice and white grape juice mixed.
Ingredients
2 bottles cheap red wine like Burgundy, Merlot, or Chianti
4 cups apple juice
1 cup super fine sugar
1cup brandy
1 cup Triple Sec
2 small lemon, sliced crosswise
2 small orange, sliced crosswise
2 small lime, sliced crosswise
2 medium red apples or pears, sliced
2 medium peach, peeled, pitted and sliced
Procedure
Just mix it all together and taste it till you get a nice balance of sweet tart and alcoholic. Careful, the tasting can take all day!
Sometimes it pays to be cheap and cheerful. When company comes and you need a lot of a beverage really fast, I say whip up the sangria. You can use the box wine (which is not as bad as it used to be) and it works with both red and white wine. You can also do this as a non-alcoholic drink by combining all the fruit with apple juice and white grape juice mixed.
Ingredients
2 bottles cheap red wine like Burgundy, Merlot, or Chianti
4 cups apple juice
1 cup super fine sugar
1cup brandy
1 cup Triple Sec
2 small lemon, sliced crosswise
2 small orange, sliced crosswise
2 small lime, sliced crosswise
2 medium red apples or pears, sliced
2 medium peach, peeled, pitted and sliced
Procedure
Just mix it all together and taste it till you get a nice balance of sweet tart and alcoholic. Careful, the tasting can take all day!
Saturday, July 21, 2007
Beet and Beaujolais Soup
Seasonal Recipe of the Week
Here is a recipe for an unusual cold soup with a medley of great flavors from Sarah Leah Chase's Nantucket Open House Cookbook. She says you can serve it hot or cold but I say cold all the way. It’s a rich dark color, so don’t wear your beige linen trousers while serving!
Ingredients
8 medium beets, peeled and cut into 1/2 inch dice
1 small red onion, chopped
1 ripe pear, peeled, cored and cut into 1/2 inch dice
3 tablespoons uncooked white rice
4 1/2 cups water
1 tablespoon sugar
3 tablespoons raspberry vinegar
2 cups Beaujolais wine
salt and pepper to taste
2 teaspoons finely grated lemon zest
Crème fraiche or sour cream for garnish
Procedure
Place beets, onion, pear, and rice in a large saucepan. Add water and heat till boiling on high heat. Reduce heat and simmer uncovered till beets are tender, about 30 minutes. Stir in sugar, vinegar, and wine. Puree in batches in the blender and season with salt and pepper. Strain puree through a fine mesh strainer and stir in lemon zest. Chill at least 3 hours. Chill bowls as well! Garnish with crème fraiche or sour cream.
Here is a recipe for an unusual cold soup with a medley of great flavors from Sarah Leah Chase's Nantucket Open House Cookbook. She says you can serve it hot or cold but I say cold all the way. It’s a rich dark color, so don’t wear your beige linen trousers while serving!
Ingredients
8 medium beets, peeled and cut into 1/2 inch dice
1 small red onion, chopped
1 ripe pear, peeled, cored and cut into 1/2 inch dice
3 tablespoons uncooked white rice
4 1/2 cups water
1 tablespoon sugar
3 tablespoons raspberry vinegar
2 cups Beaujolais wine
salt and pepper to taste
2 teaspoons finely grated lemon zest
Crème fraiche or sour cream for garnish
Procedure
Place beets, onion, pear, and rice in a large saucepan. Add water and heat till boiling on high heat. Reduce heat and simmer uncovered till beets are tender, about 30 minutes. Stir in sugar, vinegar, and wine. Puree in batches in the blender and season with salt and pepper. Strain puree through a fine mesh strainer and stir in lemon zest. Chill at least 3 hours. Chill bowls as well! Garnish with crème fraiche or sour cream.
Subscribe to:
Posts
(
Atom
)