Cooking With Wine

1 pound fresh mushrooms
3/4 cup World Vineyard California Trinity White
1 tbsp. ground nutmeg
1 tsp. salt

Clean and slice mushrooms. Combine all ingredients in a skillet and cook over medium heat until the wine comes to a boil. Reduce heat to low and cook until mushrooms are tender. Remove from heat and serve while hot.

This is a super simple, extremely flavourful vegetarian pasta. A perfect dish for whipping together on a busy evening.

Recipe:

12 ounces penne (3/4 box)

1 Tablespoon olive oil

1 pound button mushrooms

1 small red onion, sliced thinly

1/2 cup dry white wine

8 ounces Brie, room temperature, rind removed, cut into 1/2″ pieces

4 cups baby arugula

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup reserved pasta water

Directions:

1. Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain the pasta and return it to the pot.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes. Add the wine, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms brown, 5 to 6 minutes.

3. Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is coated. Stir in the mushroom mixture and arugula.

(Recipe from Real Simple)

With the temperatures cooling off it’s a perfect time to cook up an nice warming soup. This delicious soup utilizes the beauty of all that this lovely season has to offer.

Recipe:
1 tablespoon butter
1 tablespoon olive oil
1 med onion, diced
1 large parsnip, peeled & diced
1 cup celery root, peeled & diced (about 2 medium sized)
1 clove garlic, finely chopped
2 large pears, peeled, cored & diced
1 cup dry white wine
4 cups chicken stock
1 cup apple juice
salt & pepper to taste
1/4 teaspoon freshly grated nutmeg

Directions:
1. Heat butter and olive oil in a large soup pot over low-medium heat. Add the onions and saute about 10 minutes or until the onions are translucent. Add the garlic, parsnips and celery root and saute another 5 minutes. 
2. Add the wine and increase heat to bring the wine to a simmer. Simmer the wine for 6-7 minutes or until the wine has reduced by half. Add the chicken stock, apple juice and pears. Reduce the heat to a low simmer, partially cover the pot and simmer slowly for about 1 hour. 
3. Season the soup with salt and pepper to taste, add the nutmeg and remove from heat. Allow the soup to cool, transfer to a blender and puree the soup. Note that it’s very important to allow the soup to cool before blending and you may have to blend in batches depending on the size of your blender. A hand immersion blender would work well here too.

(Recipe from Madeline’s Adaptations.com)

2 1/4 lbs. ripe pears, peeled, quartered, cored
1 3/4 cups Island Mist Kiwi-Pear Sauvignon Blanc
3/4 cup sugar
2 tbsp. light corn syrup

Combine pears and 1 cup wine in a heavy, medium sized saucepan over medium heat. Cover and cook until pears are tender, about 8 minutes. Puree pear mixture and sugar in processor. Mix in 3/4 cup wine and corn syrup. Chill until cold. Process each mixture separately in ice cream maker according to manufacturers instructions. Freeze in covered containers.

Arguably the best part of the holidays are desserts and while they are key in entertaining, you don’t have to be a pastry chef to impress your guests. Desserts can be the simplest way to provide the “wow” factor at any dinner party. Whether you are serving finger food or a full spread, dessert is the last thing people remember which is most likely why it can shape the entire meal. In keeping with the theme of holiday entertaining, it only makes sense to include one of the easiest but truly impressive desserts; Poached Pears in Red Wine.

Recipe:

1 bottle (750 ml) red wine, such as shiraz or merlot

2 cups water

1 cup sugar

4 star anise

8 black peppercorns

2 whole cloves

zest of 1/2 lemon

8 medium Bosc pears with stems

Directions:

1. In a large dutch oven heat wine, water, sugar, lemon zest, star anise, peppercorns and cloves. Bring just to boiling on high, stirring to dissolve sugar.

2. Peel the pears, leaving stems on. With a melon baller or small knife, core the pears through the bottom end.

3. Place pears in wine mixture and heat to boiling. Cover and simmer on low for 10 to 15 minutes, until pears are tender but still hold their shape, turning occasionally.

4. Remove pears to a platter, discard the star anise, peppercorns and cloves. Heat wine mixture to boiling on high. Cook 15-20 minutes, uncovered, to thicken liquid and reduce to 1 1/2 cups.

5. To serve, spoon syrup over pears and finish with a dollop of whipped cream.

Serves 8.

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