Wine-o

White Wine Casserole:

Wash the chicken and pat dry with paper towel
Heat butter and oil in Dutch oven. Add chicken, a few pieces at a time and brown well on all sides. Remove as browned, and set aside, continue browning all the pieces until they are done
Add onion, carrot, and celery to the Dutch oven and saute until golden, about 5 minutes
Add tomatoes, basil, oregano, salt, cinnamon, pepper, and cloves and mix well, mashing tomatoes with fork
Bring to boiling, reduce heat and simmer, uncovered for about 10 minutes
Add browned chicken and wine, simmer, covered for 50 to 60 minutes, or until the chicken is tender
Add mushrooms, cook, uncovered for about 10 minutes longer
Remove chicken to a shallow, 2 1/2 quart casserole. Dissolve flour in 2 tablespoons water and stir into the sauce. Bring to boiling, stirring until thickened
Pour the sauce over the chicken. Bake in a preheat 325°F, uncovered for 15 to 20 minutes, or until bubbly
Serve and garnish

In a large kettle, bring 2 1/2 quarts water to boiling
Add lobster tails and return to a boiling
Reduce heat and simmer, covered, for about 8 minutes
With slotted spoon, lift out lobster tails and set aside until cool enough to handle
Return water to boiling. Add shrimp, return to boiling. Reduce heat, simmer, covered, for about 5 minutes, or until tender. Drain
Drain crabmeat, removing any carttilage and leaving pieces as big as possible
Remove meat from lobster shells and cut into bite size pieces
Melt butter in Dutch oven and remove from heat. Stir in flour, salt, paprika and pepper until smooth.
Gradually stir in 3 cups half and half, mixing until smooth
Bring to boiling, stirring. Reduce heat and simmer for about 5 minutes
Add wine, stirring until well combined. Add seafood and stir gently until combined
Cook over low heat until heated through. (Do not boil)
Serve and garnish

Add more half and half if the sauce is too thick
Can be garnished with sprinkles of paprika, chopped parsley, sprigs of fresh herbs, lemon, etc.
Serve on a bed of rice pilaf

Wipe chicken pieces with damp paper towels. Arrange in single layer in a 9 by 9 inch shallow baking dish
Combine 1 cup wine and tarragon and pour it over the chicken. Refridgerate, covered for several hours or overnight, turning the chicken several times
Drain and reserving marinade
In hot butter, in a large, heavy skillet, sauté the chicken, a few pieces at a time, turning on all sides, until browned. Remove chicken as it browns and continue until it is all browned. Sprinkle with salt and pepper
Pour off all but 2 tablespoons of the drippings from the skillet
Add chicken and 1/4 cup of the reserved marinade. Cook, covered, over low heat, for about 25 to 30 minutes, or until the chicken is tender
To make sauce: In small bowl, combine flour with 1/4 cup wine, stirring until smooth
Remove chicken from skillet. Pour flour mixture into skillet, with remaining marinade
Bring just to boiling, stirring and reduce heat and simmer a few minutes longer. Return chicken to skillet. Cool
Refridgerate for several hours or overnight, until ready to serve
At serving time, reheat gently, covered, until thouroughly hot
Serve and garnish

Can be garnished with sprigs or chopped fresh herbs, sprinkles of paprika, green grapes, etc.
Serve on a bed of rice pilaf

2 T. Unsalted butter
2 T. Olive oil
5 Lbs. Beef chuck steak with bone, cut into 8 portions
Salt
Fresh ground black pepper
2 Bottles dry red wine
24 Shallots, quartered
4 Carrots, quartered
2 Onions, quartered
1 Large bunch of fresh parsley and several fresh bay leaves, tied together with string
2 Whole star anise
1 t. Whole black peppercorns

Preheat the oven to 200°F
In a large enameled cast-iron casserole, melt the butter in the olive oil
Add the meat in batches and brown it over moderate heat, about 5 minutes per side. Transfer the meat as it's browned to a platter and immediately season it generously with salt and pepper
Add 1/2 cup of the wine to the casserole and use a metal spatula to scrape up any browned bits from the bottom
Return all the meat to the casserole and add the shallots, carrots, onions, herb bundle, star anise, peppercorns and remaining wine. Cover with a sheet of buttered wax paper and a lid and bring the wine to a boil
Transfer the casserole to the oven and braise the beef for about 3 hours, or until very tender
Remove from the oven and transfer the meat to a platter
Strain the cooking juices, pressing on the solids; discard the solids
Rinse out the casserole and return the cooking juices to it. Skim off the fat
Simmer the cooking juices over moderately high heat until reduced by about one-third, about 10 minutes. Return the meat to the casserole and cook until heated through, about 10 minutes. Season with salt and pepper
Serve and garnish

Sterilize 5 (6 oz.) jelly glasses with lids and 5 forks
Wash and dry tarragon leaves, chopped finely. turn into small bowl with bay leaf. Add boiling water. Let stand, covered 5 minutes
In 3 quart saucepan, combine tarragon mixture, wine and sugar. Heat, stirring until sugar is dissolved. Bring mixture to a rolling boil; stir in pectin, and boil 1 minute, stirring constantly. Add food color
Pour through strainer lined with 8 thicknesses of cheesecloth and suspend over bowl
In bottom of each hot jelly glass, place sprig of tarragon. Hold in place with sterilized forks. Pour hot jelly into hot glasses
Let jelly stand 10 minutes, then carefully remove forks, being sure not to dislodge tarragon sprigs
Cover jelly at once with 1/8 inch hot paraffin. Store in refridgerator to make jelly firm

Serve very cold with hot meats
To sterilize glasses, lids, and forks; wash in hot, soapy water; rinse. Place on rack in large kettle; add water to cover. Bring water to boiling; reduce heat, and simmer 10 minutes. Leave in the hot water. When ready to fill glasses, remove them from the water with tongs
A good wine to use is American Sauterne

Hosted by www.Geocities.ws