Warm Beaujolais Kir Recipes

BEAUJOLAIS KIR

Steps:

• In a wine glass, stir together the crème de cassis and the Beaujolais and add several ice cubes if desired.

KIR

Steps:

• In a wine glass, combine the cassis and wine. Serve immediately.

WARM BEAUJOLAIS KIR

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.

PEARS POACHED IN BEAUJOLAIS

Steps:

• Fill a bowl with water, and add the lemon juice. Peel the pears, taking care to leave the stem intact, and place in the bowl of water.
• Tie the peppercorns and cinnamon stick into a cheesecloth pouch, and place in a large saucepan. Add the wine and honey, and bring to a gentle simmer. Simmer 10 minutes. Drain the pears and carefully add to the wine. Simmer very gently for 10 minutes, then remove from the heat and allow the pears to cool in the liquid. Discard the cheesecloth bag.
• Place the pears in serving dishes. Return the wine to the saucepan, and bring to a boil. Reduce by half of its volume. Spoon over the pears. Serve warm, room temperature or chilled.

WARM BEAUJOLAIS KIR

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.

BEAUJOLAIS COCKTAIL

Steps:

• Fill a chilled cocktail glass almost to capacity with lightly chilled, young Beaujolais. Add a dash of Angostura bitters and stir to blend. Garnish the drink with a lemon-peel twist.

BOEUF BRAISE AU BEAUJOLAIS (BEEF BRAISED IN BEAUJOLAIS)

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.