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Sweet Sierra Truffles
Dessert

Sweet Sierra Truffles

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Melt semisweet chocolate in a heatproof bowl set over a pan of barely simmering water. If you want to decorate with chocolate, reserve 1/2 cup of chocolate chips. Stir occasionally until melted and smooth. Remove from the heat.
  2. 2 In a large bowl, beat cream cheese with an electric mixer until soft and fluffy. Gradually mix in the confectioners' sugar until completely incorporated. Stir in the melted chocolate and wine. Cover and refrigerate the dough for 1 hour, or until firm.
  3. 3 Shape the mixture into 3/4 inch balls and place on a baking tray lined with waxed paper. Melt reserved chocolate chips in a small bowl in the microwave until you can stir it smooth. Use a fork to drizzle chocolate over the truffles for decoration.

By Merideth L Berkovich

Blackberry with Red Wine Sorbet
Dessert American

Blackberry with Red Wine Sorbet

4.5

Prep
20 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Heat sugar and water together in a small saucepan over medium-low heat; cook and stir until sugar dissolved. Set simple syrup aside to cool.
  2. 2 Purée blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp.
  3. 3 Whisk strained blackberry juice, cooled simple syrup, and red wine together in a large bowl until well combined; chill in the refrigerator until cold.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's directions. Transfer to an airtight container and store in the freezer.

By Robert

Red Wine Poached Pears with Chocolate Filling
Dessert

Red Wine Poached Pears with Chocolate Filling

4.9

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Cut bottom off each pear and core from the bottom to give each pear a flat bottom to stand upright.
  2. 2 Combine wine, water, sugar, lemon juice, cinnamon, and star anise in a large saucepan; bring to a boil. Reduce heat and arrange pears on their sides in the saucepan. Simmer pears for 10 to 12 minutes. Turn pears and continue simmering until tender and easily poked with a fork, 8 to 10 minutes. Work in batches if needed.
  3. 3 Remove pears from wine mixture and place in a serving dish, standing upright. Continue boiling wine sauce until reduced to about 3/4 cup, 5 to 10 more minutes.
  4. 4 Fill each pear's core cavity with chocolate sauce. Pour wine sauce over each pear.

By MSTRECKE

Flourless Molten Spice Cake
Dessert

Flourless Molten Spice Cake

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease the bottom and sides of two 6-ounce ramekins.
  2. 2 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  3. 3 Remove from the heat and whisk in wine and vanilla. Whisk in powdered sugar and ginger until smooth. Allow to cool slightly, about 5 minutes.
  4. 4 Whisk in eggs and egg yolk. Pour mixture into the prepared ramekins.
  5. 5 Bake in the preheated oven until sides are firm and centers are soft, about 10 minutes. Remove from the oven and let stand for 1 minute, then loosen edges with a knife and invert each ramekin onto a serving plate. Serve immediately.

By Katering by Kreft

Strawberry Soup à la Kiev
Dessert European

Strawberry Soup à la Kiev

4.9

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place strawberries in a blender or the bowl of a food processor; blend until smooth. Transfer purée to a large saucepan; stir in water, sugar, sour cream, and wine. Cook over medium-low heat, stirring gently, 20 to 25 minutes. Do not boil. Serve soup warm or chilled.

By LOOOBEEE

Baked Pears with Wine and Walnut Cream
Dessert

Baked Pears with Wine and Walnut Cream

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Arrange pears in an oven-proof pan with a tight-fitting lid; add red wine, 1/2 cup brown sugar, vanilla bean and seeds, and the peel and juice of 1 orange. Bring pear mixture to a boil; sprinkle with half the walnuts.
  3. 3 Bake the pear mixture in the preheated oven until pears are tender, 20 to 30 minutes, basting pears with red wine syrup every 10 minutes. Remove from oven and cool; remove the vanilla bean and orange peel from the red wine syrup.
  4. 4 Arrange the remaining walnuts on a baking sheet and bake in the preheated oven until toasted and fragrant, 5 minutes.
  5. 5 Place the toasted walnuts in a food processor and pour in the red wine syrup; pulse until paste-like consistency. Transfer to a bowl. Whisk cream, sour cream, zest and juice of 1 orange, and 2 teaspoons brown sugar into walnut-red wine paste until smooth.
  6. 6 Serve walnut-cream sauce over baked pears.

By paparick

Wine Cookies (Original Italian)
Dessert Italian

Wine Cookies (Original Italian)

3.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
  3. 3 Roll small pieces of dough between hands to make "logs" then shape into circles. The circles should be no bigger than the 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet.
  4. 4 Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown. After cookies cool they should be hard and crisp.

By infobabe

Poires Au Vin Rouge (Pears in Red Wine)
Dessert French

Poires Au Vin Rouge (Pears in Red Wine)

4.8

Prep
15 min
Cook
45 min
Total
300 min

Instructions

  1. 1 Peel pears and remove the cores from the bottom, leaving the stems intact; set aside.
  2. 2 Combine red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan and bring to a boil; stir until sugar is dissolved. Add pears, return to a simmer, and reduce heat to medium-low; continue simmering until tender, about 25 minutes.
  3. 3 Remove pears from wine syrup to a rimmed dish; cover the dish and refrigerate until pears are cold. Strain syrup through a mesh sieve into a medium pot and discard spices. Simmer syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate syrup until cold.
  4. 4 Pour cold syrup over pears. Cover and chill in the refrigerator for at least 2 hours before serving.

By Shay

Cannoli III
Dessert Italian

Cannoli III

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour.
  2. 2 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.
  3. 3 Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes.
  4. 4 To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners' sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving.

By Lesa Caruso

Sharon's Jamaican Fruit Cake
Dessert Caribbean

Sharon's Jamaican Fruit Cake

4.4

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. 2 Place butter and sugar into a large bowl; beat with an electric mixer until light and fluffy.
  3. 3 Beat in eggs; add rum, lime juice, almond extract, vanilla, and lime zest.
  4. 4 Stir in dried fruit, wine and molasses.
  5. 5 Sift flour, baking powder, nutmeg, allspice, cinnamon, and salt together in a large bowl; gently fold into fruit mixture. Pour batter evenly into the prepared pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 80 to 90 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Sharon

Roasted Red Pepper Dip I
Appetizer Mexican

Roasted Red Pepper Dip I

4.5

Prep
15 min
Cook
30 min
Total
285 min

Instructions

  1. 1 In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
  2. 2 Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.

By Andrew

Mexican Green Chile Stew
Dinner Mexican

Mexican Green Chile Stew

4.0

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
  2. 2 Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.

By michelle15

The Ultimate Chili
Dinner Mexican

The Ultimate Chili

4.5

Prep
15 min
Cook
365 min
Total
380 min

Instructions

  1. 1 Cook and stir ground beef in a large skillet over medium-high heat until evenly browned, 5 to 7 minutes. Drain off grease, then season with salt and pepper.
  2. 2 Transfer beef to a slow cooker. Add kidney beans, tomatoes, celery, bell pepper, and vinegar. Season with chili powder, cumin, parsley, basil, and Worcestershire sauce. Stir to distribute ingredients evenly.
  3. 3 Cook on Low for 8 hours or High for 6 hours. Pour in wine during the last 2 hours.

By Wendy

Summer Vegetarian Chili
Dinner Mexican

Summer Vegetarian Chili

4.5

Prep
Cook
Total

Instructions

  1. 1 Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
  2. 2 Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

By USA WEEKEND columnist Jean Carper

Award Winning Chili Con Carne
Dinner Mexican

Award Winning Chili Con Carne

4.6

Prep
15 min
Cook
140 min
Total
155 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add green pepper and onion; cook and stir until softened. Stir in ground beef and cook until browned. Stir in wine and crumble over bouillon cubes; cook for a few minutes.
  2. 2 Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. Stir in salt and pepper.
  3. 3 Bring to a boil over high heat. Reduce heat to medium-low; cover, and simmer for 90 minutes, stirring occasionally.
  4. 4 Stir in kidney beans and hot pepper sauce. Add reserved tomato juice if more liquid is needed; continue to simmer for an additional 30 minutes.
  5. 5 Whisk flour, cornmeal, and water together in a small bowl until smooth; stir into chili and simmer for a further 10 minutes, or until chili has thickened up.

By CHEFJIMMY

Calimocho (Kalimotxo)
Drink European

Calimocho (Kalimotxo)

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine cola and red wine in the 2 liter bottle from the cola or in a 1 gallon serving jar with a lid. Put the lid on and gently rock the container to mix. Let rest for a few minutes before serving in tall glasses over ice.

By EKRUDERT

Bisschopswijn
Drink

Bisschopswijn

4.6

Prep
2 min
Cook
43 min
Total
45 min

Instructions

  1. 1 In a large saucepan on medium-low heat, combine wine, sugar, and cinnamon. Cut the orange in half, push the cloves into the outside of the orange halves, and place them into the wine.
  2. 2 Heat slowly on low heat for about 30 minutes or until steaming; do not let it boil. Heat your glasses in warm water before serving.

By ELSE

"Bowl Full of Cherry" Ham Glaze

"Bowl Full of Cherry" Ham Glaze

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir cherry preserves, red wine, brown sugar, and allspice together in a saucepan.
  2. 2 Place over medium heat and bring to a simmer. Reduce heat to low, stirring often, until glaze thickens, about 10 minutes.

By Shannon

Rosemary Steak
Dinner Latin American

Rosemary Steak

4.3

Prep
5 min
Cook
20 min
Total
145 min

Instructions

  1. 1 Combine red wine, salt, and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.
  2. 2 Heat a large cast iron skillet or griddle over high heat. Place steaks on the hot skillet and cook to desired degree of doneness, about 8 minutes per side. An instant-read thermometer inserted into the centers of steaks should read about 135 degrees F (62 degrees C) for medium-rare.
  3. 3 Pour red wine mixture into the skillet with steaks; let boil for 1 minute. Serve steaks with sauce on a deep platter.

By Susan Wilson

Sweet and Spicy Fig Compote

Sweet and Spicy Fig Compote

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Heat figs, red wine, sugar, honey, red pepper flakes, and salt in a small saucepan over medium heat. Simmer until wine is reduced and thickened, about 20 minutes, stirring occasionally.

By hello angie

Chicken and Wine Sauce

Chicken and Wine Sauce

4.1

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Stir red wine, soy sauce, salad dressing, brown sugar, ground ginger, garlic, and oregano together in a bowl until the sugar dissolves completely. Add chicken and mix to coat. Pour into a casserole dish.
  3. 3 Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.

By Yayit001

Sausage Stuffed Mushrooms I
Appetizer

Sausage Stuffed Mushrooms I

4.5

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  2. 2 Preheat oven to 325 degrees F (165 degrees C).
  3. 3 Clean the mushrooms. Remove, chop and reserve the stems.
  4. 4 In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine.
  5. 5 Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine.
  6. 6 Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

By Queen uh Cuisine

Oven-Broiled Lamb Chops with Gravy
Dinner

Oven-Broiled Lamb Chops with Gravy

Prep
10 min
Cook
15 min
Total
265 min

Instructions

  1. 1 Mix wine, soy sauce, vinegar, garlic, cilantro, and ginger together in a zip-top freezer bag; add lamb chops. Seal and refrigerate for 4 to 8 hours.
  2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
  3. 3 Remove lamb chops from the marinade and shake off excess; transfer chops to a wire rack set in a shallow pan.
  4. 4 Strain the marinade and save the liquid only. Heat the liquid in a small saucepan to the point of boiling. Stir in flour until a gravy-like consistency is reached. More or less flour can be used to create the desired thickness.
  5. 5 Broil the lamb chops until medium-rare, 4 1/4 minutes per side (4 1/2 minutes for medium). An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Pour a little of the gravy over the chops and serve.

By st pete's yankee