Riesling Sorbet Food

RIESLING SORBET

RIESLING SORBET image

Yield 10 servings

Number Of Ingredients 4

Ingredients

2 C Riesling wine
1 C Water
1 C Sugar
3 TBSP Fresh Lime Juice

Steps:

To prepare sorbet, combine first 4 ingredients in a small saucepan over medium heat; cook 3 minutes or until sugar dissolves, stirring occasionally. Increase heat to medium-high; bring to a boil. Cook 30 seconds. Pour mixture into a bowl; cool. Cover and chill 1 hour. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

RIESLING SORBET

Riesling Sorbet image

An unusual sorbet that will impress your guests. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.

Provided by JackieOhNo

Categories Frozen Desserts

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup granulated sugar
1 cup water
1 cup riesling wine
1/2 cup frozen raspberries
1 tablespoon superfine sugar

Steps:

Heat granulated sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
Stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight.
The next day, thaw raspberries in bowl in refrigerator. Puree in food processor or blender, then press through fine sieve to remove seeds. Stir in superfine sugar.
Process wine ice and raspberry puree in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses.

Nutrition Facts : Calories 189.1, Fat 0.1, Sodium 1.5, Carbohydrate 38.5, Fiber 1.4, Sugar 34.9, Protein 0.3

CHICKEN IN RIESLING

Chicken in Riesling image

Provided by Ruth Cousineau

Categories Milk/Cream Chicken Potato Braise Dinner Leek Carrot White Wine Oktoberfest Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below)
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
4 medium leeks (white and pale green parts only), finely chopped (2 cups)
2 tablespoons finely chopped shallot
4 medium carrots, halved diagonally
1 cup dry white wine (preferably Alsatian Riesling)
1 1/2 pound small (2-inch) red potatoes
2 tablespoons finely chopped flat-leaf parsley
1/2 cup crème fraîche or heavy cream
Fresh lemon juice to taste

Steps:

Preheat oven to 350F with rack in middle.
Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
Meanwhile, wash leeks and pat dry.
Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.

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