BEAUJOLAIS KIR
Yield Makes 1 cocktail.
Number Of Ingredients 2
Steps:
- In a wine glass, stir together the crème de cassis and the Beaujolais and add several ice cubes if desired.
WARM BEAUJOLAIS KIR
Categories Liqueur Wine Hot Drink Alcoholic Christmas Cocktail Party Red Wine Christmas Eve Gourmet Drink
Yield Makes about 4 cups, serving 4 to 6
Number Of Ingredients 3
Steps:
- In a saucepan stir together the Beaujolais, the crème de cassis, and the zest and simmer the mixture, covered, for 5 minutes. Discard the zest, divide the mixture among wineglasses, and garnish each drink with a lemon or orange slice.
WARM BEAUJOLAIS KIR
Yield Makes about 4 cups, serving 4 to 6
Number Of Ingredients 3
Steps:
- In a saucepan stir together the Beaujolais, the crème de cassis, and the zest and simmer the mixture, covered, for 5 minutes.
- Discard the zest, divide the mixture among wineglasses, and garnish each drink with a lemon or orange slice.
BOEUF BRAISE AU BEAUJOLAIS (BEEF BRAISED IN BEAUJOLAIS)
Provided by Pierre Franey
Categories dinner, main course
Time 4h45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Sprinkle the beef with salt and pepper. Heat the oil in a nonstick skillet large enough to hold the meat in one layer. Add the cubed beef and cook over medium heat, stirring until well browned on all sides, about 10 minutes.
- Transfer the pieces of meat to a heavy cast-iron kettle, add the onions, garlic, mushrooms and thyme. Cook and stir for about 5 minutes. Add the flour. Blend well and stir for 1 minute. Add the wine, beef or chicken stock, bay leaf, cloves and allspice. Blend well and bring to a simmer. Cook, covered, over low heat for 3 1/2 hours to 4 hours, or until the meat is tender. Remove bay leaf. Serve with mashed potatoes, noodles or rice.
Nutrition Facts : @context http, Calories 794, UnsaturatedFat 25 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 21 grams, Sodium 1120 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN SAUTE WITH BEAUJOLAIS AND MUSHROOMS
Provided by Pierre Franey
Categories dinner, weekday, one pot, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken all over with salt and pepper.
- Heat the oil in a heavy skillet and add the chicken pieces skin side down. Cook for about 5 minutes over high heat until nicely browned. Turn the pieces and reduce the heat. Continue cooking to brown evenly all over about 10 minutes more, turning the pieces as necessary.
- Transfer the chicken to a warm platter and cover with foil.
- Pour off the fat from the skillet. Add the butter, mushrooms, onions, salt and pepper and cook, stirring over high heat, about 3 minutes or until lightly browned. Add the shallots, garlic, thyme and bay leaf. Cook, stirring, about 1 minute.
- Sprinkle the flour evenly over the vegetables and stir. Add the wine and broth, and cook, stirring rapidly with a wire whisk. When smooth use a wooden spatula to scrape off and dissolve the brown particles that cling to the bottom and sides of the skillet. Cook for about 10 minutes.
- Add the chicken and any juices that may have accumulated around the chicken to the sauce. Bring to a simmer and cook for a few minutes. Remove the bay leaf and serve with the spatzle.
Nutrition Facts : @context http, Calories 902, UnsaturatedFat 33 grams, Carbohydrate 43 grams, Fat 51 grams, Fiber 8 grams, Protein 57 grams, SaturatedFat 14 grams, Sodium 2189 milligrams, Sugar 18 grams, TransFat 0 grams
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