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Strawberries and Wine
Dessert

Strawberries and Wine

4.4

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours.
  2. 2 Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 6 dessert cups, and distribute the remaining wine over the berries.

By Shelly

Apple and Raisin Sauce
Dessert

Apple and Raisin Sauce

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.

By John Roberts

Momma's Wine Cake
Dessert

Momma's Wine Cake

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
  2. 2 In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
  3. 3 Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
  4. 4 Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.

By Esther Nelson

Sour Cherry Sorbet
Dessert American

Sour Cherry Sorbet

4.7

Prep
30 min
Cook
Total
750 min

Instructions

  1. 1 Place pitted cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries; process to mix well, about 30 seconds.
  2. 2 Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.

By xvc

Dolce Pesca (Sweet Peaches)
Dessert Italian

Dolce Pesca (Sweet Peaches)

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
  2. 2 Place the figs and pine nuts in the bowl of a food processor and pulse until fine. Place the halved peaches onto the prepared baking sheet, cut side up. Sprinkle evenly with the white sugar. Pour the white wine over the peaches, and stuff them with the fig mixture. Pour the brandy over the peaches.
  3. 3 Bake in the preheated oven until browned, about 15 minutes.

By Laura_th15

Cannoli Shells
Dessert Italian

Cannoli Shells

3.8

Prep
120 min
Cook
3 min
Total
123 min

Instructions

  1. 1 In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
  2. 2 Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
  3. 3 Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.

By Judy Peterson

Chilled Peach Soup
Dessert Other

Chilled Peach Soup

4.5

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Combine wine, Schnapps, sugar, mint, cinnamon, and nutmeg in a large pot; stir in half-and-half until sugar dissolves. Add peaches.
  2. 2 Cook over medium heat, stirring frequently until peaches are tender, about 15 minutes; reduce heat if necessary to prevent scorching. Cool slightly.
  3. 3 Transfer peach mixture to a blender or the bowl of a food processor; blend until smooth. Refrigerate, covered, until ready to serve.

By JDVMD

Lemon Syllabub
Dessert European

Lemon Syllabub

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Beat cream and sugar in a chilled glass or metal bowl with an electric mixer until mixture begins to thicken. Gradually beat in wine, lemon juice, and lemon zest; continue to beat until light, fluffy, and no longer grainy. Cover and chill for at least 30 minutes.
  2. 2 When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.

By SARAH-NEKO

Cinnamon Yum Cake
Dessert

Cinnamon Yum Cake

4.0

Prep
20 min
Cook
45 min
Total
140 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan or dish and line bottom with parchment paper. Grease parchment or spray with cooking spray.
  2. 2 Whisk together flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Beat together butter and sugar with an electric mixer at medium speed in a large bowl until light and fluffy, about 3 minutes. Beat in syrup, then add eggs 1 at a time, beating well after each addition. Beat in wine and half of flour mixture, then beat in remaining flour mixture. Add nuts and raisins, beating just until combined. Pour batter into prepared pan.
  3. 3 Bake until a toothpick inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on a wire rack, about 1 hour.
  4. 4 Sprinkle with some turbinado sugar and nuts for garnish.

By SandyG

Poached Pears with Wine Vinaigrette
Dessert American

Poached Pears with Wine Vinaigrette

4.5

Prep
25 min
Cook
30 min
Total
115 min

Instructions

  1. 1 Trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot, and turn the flame to high heat. Sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. Bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. Remove pot from stove, and let cool completely. Reserve 1/4 cup poaching liquid. Transfer pears to a bowl, cover, and refrigerate.
  2. 2 Place 2 poached pears in a blender or food processor, and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar, and reserved poaching liquid. Season with salt and pepper to taste. Cover, and refrigerate.
  3. 3 Place pears in individual bowls, and top with sauce.

By PS2XWIZ

Hermits with Wine
Dessert American

Hermits with Wine

4.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. 2 Place the raisins or chopped dates in a bowl and cover with 2 cups white wine. Set aside to soak.
  3. 3 Cream the shortening with the brown and white sugar until light and fluffy. Beat in the eggs and lemon and or vanilla extracts.
  4. 4 Stir the flour, cinnamon and salt together.
  5. 5 Dissolve the baking soda in 1/3 cup of white wine and beat it into the shortening mixture. Stir in the flour. Drain the soaked raisins, discarding the wine or reserving for another use, and stir them and the walnuts into the dough.
  6. 6 Drop tablespoonfuls of the dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for about 10 minutes.

By Bob Rand

Alsatian Apple Sheet Cake
Dessert French

Alsatian Apple Sheet Cake

Prep
40 min
Cook
45 min
Total
115 min

Instructions

  1. 1 Combine flour, butter, 1/2 cup sugar, and salt in a bowl. Add 3/4 of the white wine and mix into a smooth dough. Add more white wine as needed, but avoid making dough too soft. Shape into a ball, flatten, cover, and refrigerate for 30 minutes.
  2. 2 Peel apples and cut in half. Remove core and place into a bowl with cold water and lemon juice to prevent browning.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a rimmed baking sheet with butter and dust with flour.
  4. 4 Roll chilled dough out into a rectangle slightly larger than the baking sheet. Transfer dough to the baking sheet and press some of the dough up the rimmed sides to make an edge. Pierce all over with a fork.
  5. 5 Place apple halves cut-side down on a cutting board. Make several parallel cuts without cutting all the way through the apple. Arrange apples all over the dough. Sprinkle evenly with 3 tablespoons cinnamon sugar.
  6. 6 Bake in the preheated oven until apples start to lightly brown, 35 to 40 minutes.
  7. 7 Combine eggs, 1/2 cup sugar, vanilla sugar, and lemon zest in a bowl. Beat with an electric mixer until very foamy, 2 to 3 minutes.
  8. 8 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Fold whipped cream into the egg mixture.
  9. 9 Remove cake from the oven and reduce temperature to 325 degrees F (165 degrees C). Pour egg-cream mixture over the apples and sprinkle with remaining 1 tablespoon cinnamon sugar.
  10. 10 Bake until cream topping is golden brown, 10 to 15 minutes.

By Ursel

Pangiallo laziale (Italian Christmas Cakes)
Dessert Italian

Pangiallo laziale (Italian Christmas Cakes)

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine prunes, raisins, almonds, walnuts, hazelnuts, sugar, orange marmalade, candied orange peel, and cinnamon in a large bowl and stir to combine with a wooden spoon. Pour in wine and olive oil. Add flour and mix everything into a sticky dough, adding more flour if mixture does not stick together.
  3. 3 Shape mixture into 8 similar sized logs with wet hands and place onto prepared baking sheet.
  4. 4 Bake in the preheated oven until golden, about 30 minutes.

By lacucinadinadia

Tyrolean Nut Cake (Tiroler Nusskuchen)
Dessert Italian

Tyrolean Nut Cake (Tiroler Nusskuchen)

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Grease a fluted tube pan (such as Bundt®) generously with butter and sprinkle with bread crumbs. Turn pan so bread crumbs are evenly distributed. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Beat butter using an electric mixer on high speed for a few minutes until foamy. Add eggs, 1 at a time, beating well after each addition. Add sugar and vanilla sugar in batches. Beat batter for a few minutes until mixture is light and foamy. Mix in white wine.
  3. 3 Combine flour, cinnamon, baking powder, and salt in a bowl. Mix flour mixture into egg mixture quickly on low speed. Fold in hazelnuts and chocolate chips. Pour batter into the prepared baking pan and level with the back of a spoon.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By Ursel

Fravioli
Dessert Italian

Fravioli

3.0

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 In a large bowl, stir together 2 cups of the flour, sugar and salt. Cut in the shortening until the mixture resembles coarse meal. Make a well in the center and pour the eggs and white wine into it. Stir with a fork, gradually bringing the dry mixture into the center until a dough forms. Turn the dough out onto a lightly floured surface and knead in remaining flour until smooth. Cover and let rest for 5 minutes.
  2. 2 In a small bowl, stir together the ricotta cheese, egg, sugar and vanilla until well blended. On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut out 3 inch circles using a cookie cutter or a glass. Place 1 tablespoon of the ricotta cheese mixture in the center of each circle. Fold edges over into a half-moon shape and press to seal. Raviolis can be frozen at this point and saved for later. It seems to help keep the filling from oozing out while frying.
  3. 3 In a large heavy skillet, heat oil, one inch deep, to 365 degrees F (180 degrees C).
  4. 4 Place the ravioli into the hot oil so that they are not crowded. Fry on both sides until golden. Drain on paper towels. If you like, dust with confectioners' sugar or drizzle with honey before serving.

By Valerie

White Wine Pound Cake
Dessert American

White Wine Pound Cake

4.7

Prep
20 min
Cook
65 min
Total
160 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray and lightly coat with flour.
  2. 2 Whisk cake mix, pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon together in a bowl. Beat vegetable oil, water, 1/2 cup white wine, and eggs into flour mixture using an electric mixer until batter is smooth. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool cake in pan on a wire rack, about 1 hour.
  4. 4 Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing cake from oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. Spoon 1/2 the glaze over cake while cake is still warm.
  5. 5 Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb glaze, about 15 minutes. Dust cake with confectioners' sugar.

By Donna Sallstrom

Chiacchiere with Sanguinaccio
Dessert Italian

Chiacchiere with Sanguinaccio

5.0

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Sift the flour, 5 tablespoons sugar, and salt into a large bowl, and make a well in the center. Whisk together the eggs, butter, olive oil, wine, rum, and lemon zest in a separate bowl until smooth; pour into the flour mixture. Stir together until a dough forms, then knead on a lightly floured work surface until smooth and elastic, about 10 minutes. Place into a lightly oiled bowl, cover with plastic wrap, and set aside for 1 hour.
  2. 2 While the dough rests, stir together 5 cups white sugar, cocoa powder, cinnamon, and cornstarch in a large saucepan. Slowly pour in the milk, whisking constantly. Stir in the vanilla. Add the unsweetened chocolate, and bring to a simmer over medium heat, stirring constantly. Simmer for 5 minutes, stirring constantly, then remove from the heat and allow the sauce to cool to room temperature.
  3. 3 Transfer the dough to a lightly floured work surface. Roll with a well-floured rolling pin to a thickness of 1/8 of an inch. Use a sharp knife to cut the dough into 2x5 inch rectangles. Alternately, pinch off an egg-sized piece of dough and roll it through a pasta machine. Repeat with the remaining dough.
  4. 4 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  5. 5 Fry the Chiacchiere a few at a time until golden brown; remove and drain on a paper towel-lined plate. To serve, pour the cooled Sanguinaccio sauce into a bowl, and sprinkle with chocolate chips to garnish. Place the fried Chiacciere onto a serving platter and sprinkle with confectioner's sugar to serve.

By LaCuocaEnza

Doro Wat: Ethiopian Chicken Dish
Dinner African

Doro Wat: Ethiopian Chicken Dish

4.8

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Melt 1/2 cup butter in a skillet over medium-low heat. Add onion; cook and stir until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in berbere, remaining 1/2 cup butter, garlic, and ginger. Reduce heat to low; cook until mixture thickens to a paste consistency, 20 to 30 minutes.
  2. 2 Stir remaining 2 cups water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
  3. 3 Stir wine, cardamom, and black pepper into sauce; add hard-cooked eggs. Cook until sauce is slightly reduced, about 15 minutes more.

By Twin Cities

North African Paella
Dinner African

North African Paella

5.0

Prep
35 min
Cook
18 min
Total
63 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Add onion, roasted red pepper, and garlic; cook and stir until fragrant, 3 to 4 minutes. Stir in tomatoes, salmon fillet, and merguez sausage; cook for 2 to 3 minutes.
  2. 2 Pour 2 1/2 cups broth and white wine into the pot. Season stew with cumin, salt, and pepper; bring to a boil. Reduce heat to low and stir in shrimp; simmer until opaque, about 3 minutes. Remove from heat and add mussels; cover and let stand until mussels open, about 5 minutes.
  3. 3 Bring remaining 3 1/2 cups broth to a boil in a separate pot. Stir in couscous. Remove from heat and let stand until couscous absorbs broth, about 5 minutes.
  4. 4 Serve couscous in shallow bowls; ladle stew on top.

By 25 Peppers

Chicken Tagine with Dried Cranberries
Dinner African

Chicken Tagine with Dried Cranberries

5.0

Prep
30 min
Cook
90 min
Total
240 min

Instructions

  1. 1 Mix lemon juice, 2 tablespoons olive oil, salt, cinnamon, ginger, and pepper together in a large glass or ceramic bowl. Add chicken pieces and toss to coat. Cover and let sit in a refrigerator for 2 hours, up to overnight.
  2. 2 When ready to start, line a tagine with sliced carrots.
  3. 3 Heat another 2 tablespoons olive oil in a heavy skillet over medium heat until hot, but not smoking. Brown 1/2 of the chicken pieces, skin-side down, turning over once, 5 to 7 minutes. You are just browning it, not cooking it through. Take out of the skillet and place on top of the carrots, then brown the remaining pieces of chicken. Once those are browned, but not cooked through, arrange on top of the carrots also. The idea is that the chicken does not touch the bottom of the tagine, only the carrots.
  4. 4 Add onion to the same skillet and saute over medium-high heat until soft, about 5 minutes. Reduce heat to medium. Add garlic; saute for 30 seconds. Stir in potatoes and saute, 1 to 2 minutes. Add tomatoes, bell pepper, cranberries, and parsley; stir well and keep sauteing over medium heat until hot and bubbly. Sprinkle the chicken bouillon granules over the mixture while it cooks.
  5. 5 Pour the mixture over the chicken and carrots. Place the tagine over low heat, making sure any open flames do not touch the bottom of the pot. Drizzle remaining olive oil over top. Pour wine over top and cover.
  6. 6 Cook over low heat until potatoes are soft and chicken is no longer pink in the center, about 1 hour. Turn off the heat and let sit for 10 minutes before serving.

By Milly Suazo-Martinez

Classic White Wine Spritzer
Drink

Classic White Wine Spritzer

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour wine into glasses, and top off with club soda. Serve immediately.

By ANNARK

Baked Amberjack
Dinner

Baked Amberjack

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pour wine into a glass baking dish. Arrange amberjack fillets on top. Coat with a very thin layer of mayonnaise. Sprinkle seafood seasoning over mayonnaise coating.
  3. 3 Bake in the preheated oven until amberjack flakes easily with a fork, 20 to 30 minutes.

By Robin

The Best Steamed Asparagus
Dinner American

The Best Steamed Asparagus

4.1

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place asparagus in a microwave-safe dish. Pour in wine and dot with butter.
  2. 2 Cover loosely and cook in the microwave on high until bright green and tender, about 3 minutes. Allow to stand for 5 minutes before serving.

By JOHN KARST

White Wine Fruit Cocktail
Lunch

White Wine Fruit Cocktail

4.3

Prep
20 min
Cook
2 min
Total
22 min

Instructions

  1. 1 Combine the wine and sugar in a saucepan. Place the saucepan over medium heat and bring to a boil; stirring to dissolve sugar. Remove the saucepan from the heat and add the mint; set aside.
  2. 2 Combine the cantaloupe, grapes, and strawberries in a large bowl. Pour the wine mixture over the fruit; toss together until all the fruit is covered with the wine mixture; cover and chill. Store in the refrigerator up to 8 hours before serving.

By Roxy

Fennel Pork Chops
Dinner

Fennel Pork Chops

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Don't be skimpy, but at the same time, don't put on too much.
  2. 2 Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and sprinkle fennel seeds on top of the pork chops: 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned, flip again.
  3. 3 Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine or water to the pan.

By KITTYGUTZ

Chicken Teriyaki with Asparagus
Dinner

Chicken Teriyaki with Asparagus

4.3

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 In a large bowl, mix the honey teriyaki sauce and wine. Place chicken in the bowl, and coat with the marinade. Cover, and marinate in the refrigerator at least 1 hour (it is best if you can marinate overnight).
  2. 2 Preheat oven to 375 degrees F (190 degrees C).
  3. 3 Discard marinade, and arrange chicken breasts in a baking dish. Bake 15 minutes in the preheated oven, until almost done.
  4. 4 Place the asparagus in a pot fitted with a steamer basket over 1 inch of boiling water, and steam 5 minutes, until tender.
  5. 5 Place 4 asparagus spears on each chicken breast, and top each breast with a slice of Swiss cheese. Return to oven, and continue baking 10 minutes, or until cheese is melted and chicken juices run clear.

By CMeals

Stephan's Broiled Salmon Pesto
Dinner Italian

Stephan's Broiled Salmon Pesto

4.5

Prep
10 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin-side down. Squeeze juice of 1 lemon and white wine over salmon; set aside to marinate for 15 minutes.
  2. 2 Set an oven rack about 9 inches from the heat source and preheat the oven's broiler.
  3. 3 Spread a 1/4-inch thick layer of pesto on top of salmon.
  4. 4 Cook under the preheated broiler until a crust forms and fish flakes easily with a fork, about 8 to 10 minutes.
  5. 5 Remove salmon and set aside for a few minutes. Squeeze juice from 1/2 lemon over fish. Slice the remaining 1/2 lemon into thin slices; arrange on salmon.

By Stephan Schwartz