Yes, we really mean RED.WINE.BROWNIES! If you’re like us, you are already on your way to your pantry to see if you have all the ingredients, well here it is, courtesy of CookieNamedDesire.com:
RED WINE BROWNIES RECIPE WITH DRUNKEN CRANBERRIESAuthor: Amanda PowellINGREDIENTS
- ¾ cup red wine
- ½ cup dried cranberries
- ¾ cup all-purpose flour
- ½ teaspoon sea salt
- 1 stick butter (1/2 cup), plus extra for greasing
- 6 oz dark or semi-sweet chocolate (I used half and half)
- 3 large eggs
- 1½ cups sugar
- ⅓ cup unsweetened cocoa powder
- ½ cup chopped walnuts (optional)
- In a small bowl, mix the red wine and cranberries together and allow to sit for 30 minutes to an hour or until the cranberries look plumped
- Preheat oven to 350 degree and grease and flour an 8 by 8 inch pan.
- Mix flour and sea salt in a bowl and set aside.
- In a mixing bowl over boiling water, heat the butter and chocolate until just melted and mixed together.
- Remove from the bowl from the heat and beat in the eggs one at a time. (If the bowl seems very hot, you may want to let it cool for about 5 minutes before adding the eggs).
- Add the sugar and cocoa powder and mix, then add the flour and mix well.
- Mix in the red wine and cranberries.. Fold in walnuts, if using.
- Pour the mixture in the baking pan and bake for about 40 – 50 minutes or until an inserted toothpick comes out with only crumbs.
- Allow the brownies to cool in the pan about about 25 – 30 minutes in the pan, then remove to cool completely on a wire rack.
What can you do with a bottle of Sauvignon Blanc and some chicken breasts? Why not try this easy recipe, but be sure to enjoy some wine while making it 😉
4 boneless, skinless chicken breasts
Salt and pepper
4 tablespoons olive oil, divided
4 tablespoons butter, divided
120g thinly sliced prosciutto or ham
Fresh sage leaves
2 tablespoons flour
1 cup dry white wine or Merwida Sauvignon Blanc
Slice each chicken breast horizontally to create 2 pieces. Place each piece between 2 sheets of plastic wrap and pound until about 1/4-inch thick. Season the cutlets with salt and pepper.
Heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium-high meat. Sauté half of the chicken, 2-3 minutes on one side, turn, and sauté 2-3 minutes on the other side. Transfer to a broiler-safe dish and repeat with remaining chicken. Place 1-2 slices of prosciutto on each of the chicken cutlets. Place 1-2 sage leaves on top of the prosciutto, then top with some of the fontina cheese. Place under a broiler to melt the cheese, 2-3 minutes.
Add the remaining 2 tablespoons of olive oil to the skillet over medium-high heat. Add the flour to the skillet, scraping up the pan drippings as you stir the flour. Allow the flour to cook for 1-2 minutes until it turns a light caramel brown. Add the wine and stir to blend with the flour. Stir in the remaining 3 tablespoons of butter; stir to combine into a smooth sauce. Pour the sauce onto a serving platter. Place the chicken cutlets on the sauce. Garnish with additional sage leaves, if desired.
Recipe found on MangiaBenePasta.com
Yip, you heard right. The following recipe combines white wine with other ingredients to create a marinade for the perfect steak for a Friday night braai!
- 3 tablespoons white wine
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 pound chuck eye steaks, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1 large shallot, sliced
- 1/4 cup fat-free, lower-sodium beef broth
- Combine the first 3 ingredients in a shallow dish. Add steaks, and let stand at room temperature for 10 minutes. Remove steaks from marinade; reserve marinade. Sprinkle steaks evenly with salt and pepper.
- Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm. Add shallot to pan; sauté 1 minute. Add reserved marinade and broth, scraping pan to loosen browned bits; cook 2 minutes or until reduced by half. Spoon sauce over steaks.
COOKING (or in this case, braaiing) WITH WINE
Recipe found on braai.com
- 1 Leg of lamb (on the bone, I assume, but off the bone also fine and will be ready sooner).
- 2 chopped or sliced onions
- 3 cloves of chopped garlic
- 1 stick of chopped celery
- 1 kg of chopped tomatoes
- about 5 peeled & cut potatoes
- about 5 peeled & cut carrots
- Whichever other interesting vegetables are on hand. This could be green beans, baby marrow, mushrooms, peppers, sweet potato, etc. Anything really.
- Dried fruit
- Olive oil or butter
- Salt & pepper
- Place the pot on the fire and heat the olive oil or butter.
- Add the onions, garlic & celery and fry for 2 minutes.
- Add the leg of lamb, and brown on all sides. If the pot is too warm and the meat is burning, add a few tots of wine. (At the time of writing it was 28 December, I assume there is some leftover wine in your fridge).
- Grind salt & pepper onto all sides of the meat.
- When the meat is brown, add all the tomatoes.
- Put the lid onto the pot, and gently simmer for 1 hour.
- Open the lid, smell the pot, pat yourself on the back.
- The piece of meat should lie roughly in the middle of the pot.
- Pack all the potato pieces and then all the carrot pieces around the meat.
- Now all other vegetables that have to be eaten cooked (for e.g. sweet potato & pumpkin) as well as the dried fruit. Grind salt & pepper onto the top layer of what you see.
- Do not stir the pot, but gently ensure there is enough liquid in the bottom, and that it’s not burning. If unsure, add a bit more wine.
- Replace lid and simmer for another hour or 2.
- Now add all the vegetables that one can eat uncooked (e.g. mushrooms, baby marrows, peppers).
- Replace lid and simmer for another half hour.
- Remove pot from fire and prepare to serve with rice or, and I prefer this, fresh bread.
- You will still need to slice the meat. Either in the pot, or on a cutting board on the side.
- Do not stir the pot at any time. This will break the vegetables and make you look like an amateur.
- At the end of the process, just before serving, you should have minimal free flowing liquid in the pot and a nice thick sauce surrounding the bottom vegetables. We are not making soup. Using chopped tomatoes instead of water at the start will greatly aid you in this goal at the end.
We all enjoy a nice red wine with our red meat, but what about using it for other purposes as well? We’ve found a delicious red wine marinade for beef that you can try. Please let us know what other recipes you make that includes wine.
This recipe can be found on Red.Food.com and got six 5-star ratings!
- 1/2 cup vegetable oil
- 1/3 cup red wine
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic.
Place beef in plastic bag or shallow glass dish.
Pour marinade over top; seal bag refrigerate for 2 to 6 hours.
Did You Know?
We have decided to share our “secret” creamy seafood soup recipe… But only because the people visiting us at Soetes & Soup 2014 asked so nicely.
- 1kg hake fillets, cooked and flaked
- 100g smoked salmon
- 600g seafood Marinara
- 2 onions, chopped
- 2 celery, chopped
- 2 spring onions, chopped
- 400ml fresh cream
- 1.5l water
- 150g maziena
- 400ml Merwida White Muscadel
- garlic, salt, pepper and Tabasco to taste
- Cook hake fillets, smoked salmon and seafood Marinara in water. Drain, but do not throw out the water. Blend in food processor. Add salt and pepper to taste.
- Blend onions, celery, spring onions and garlic.
- In a pot, add fish, vegetables, cream and half of the water you used to cook the fish in. Bring to boil. Add Maziena. Add water as necessary.
- Pour in Merwida White Muscadel and Tabasco.
- Salt and pepper to taste.