ROSE WINE WITH FROZEN FRUIT CUBES
Steps:
- In a blender, combine the peaches, orange zest, orange juice and a splash of cold water. Blend until smooth, then pour into ice cube trays and freeze.
- Add three of the fruit cubes to each of four wine glasses. Fill the glasses halfway with rose, garnish with a strip of orange peel and serve.
SEAFOOD PUTTANESCA SALAD - WHITE COOKING WINE WITH LEMON
[DRAFT]
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 cups
Number Of Ingredients 20
Steps:
- In a large pot, cook the pasta in boiling salted water until done. Chill completely. While the pasta is cooking, in a 2-quart saucepot, add the seafood stock, garlic, red pepper flakes, and Holland House Cooking White Wine with Lemon, and bring a simmer. Add the scallops and cook for 2 to 3 minutes, or until just cooked. Place on a sheet tray and cool completely in the refrigerator. Add the shrimp and cook for 3 to 5 minutes, or until just cooked. Place on a sheet tray and cool completely in the refrigerator. Once cooled, cut the shrimp in half lengthwise, to keep curled shape. In a medium bowl, combine the chopped anchovy or paste, mustard, honey, and vinegar, and whisk in olive oil. Season to taste with salt and freshly ground pepper. In a large bowl, combine the seafood, vinaigrette, tomatoes, olives, capers, herbs and cooked pasta and toss to combine.
VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)
This classic Italian recipe for veal means 'jump in the mouth' - serve it with crusty bread to mop up the delicious pan juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
- Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.
Nutrition Facts : Calories 363 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
LEMON & SAGE ROASTED CHICKEN
Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.
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