WINE GLAZE
Add the delicious flavor of wine to your cake with this tasty glaze.
Provided by Connie Brown
Categories Desserts Frostings and Icings Dessert Glazes
Time 5m
Yield 12
Number Of Ingredients 2
Steps:
- In a medium-size mixing bowl, combine confectioners sugar with wine. Pour over cake while cake is still hot.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 10.5 g, Sodium 0.3 mg, Sugar 10.3 g
DEMI-GLACE
Provided by Robert Irvine : Food Network
Time 8h30m
Yield About 8 cups
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.
- Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.
- While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.
- Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.
- In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.
- When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.
HONEY VINEGAR GLAZE
My father cooked Chinese food as a hobby and passion, so there was always this shelf in the pantry filled with soy sauce, sesame oil, dried mushrooms and black vinegar. The vinegar had such a rich flavor, like acid combined with a fortified wine and some rich earthy taste I never could put into words. I just knew I loved it. Make this glaze and store it in the fridge if you want. P.S. I don't peel ginger. I think grating with the skin on has more flavor and saves a step!
Provided by Alex Guarnaschelli
Categories condiment
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a medium saucepan, bring the honey to a simmer. When it starts to foam and turn light brown, pour in the black and red wine vinegars. Simmer over high heat for 1 to 2 minutes so the vinegars meld with the honey and reduce slightly. Remove from the heat and stir in the ginger.
- Use the glaze on pork, chicken or salmon. Brush the glaze on towards the end of the cooking process or drizzle over the fully cooked meat or fish of choice.
FILETS MIGNONS WITH PORT WINE GLAZE
Steps:
- Pat filets dry and season with salt and pepper. In a small bowl whisk together Port, vinegar, and mustard until combined well.
- In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook filets 4 minutes. Turn filets and cook 4 minutes more for medium-rare. Transfer filets to a warm platter. Pour Port mixture carefully down side of skillet and boil, stirring, until reduced to about 2 tablespoons. Serve filets with glaze.
RIB EYE STEAKS IN A PORT WINE GLAZE.
Perfectly cooked steaks, nicely seasoned with a rich sweet and slightly spicy glaze. The rib eyes should be room temperature so bring meat out of the refrigerator 1 hour before searing. Use tongs so not to puncture the meat. This serves 12 normal adults. 1/4 pound per adult. BUT if like my Husband he'll eat the whole steak himself. I just don't know how he does it! Leftovers are nice over a bed of greens and a blue cheese dressing.
Provided by Rita1652
Categories Steak
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Heat cast iron pan to medium high/ high heat.
- Mix flour and seasoning together. Dry meat with a paper towel. Coat meat with the flour seasoning mix.
- Add onions and garlic to the remaining flour and toss to barely coat.
- Pour oil in a cast iron pan just to cover bottom.
- Pan sear meat on one side for 3 minutes, flip to other side for 3 minutes.
- Then place on end in pan, they are thick enough to stand on their own.
- Add onion and garlic to pan around the meat.
- Place thermometer in to meat and place into oven.
- Roast till desired doneness.
- Rare - 130 to 140 degrees F; medium-rare - 140 to 150 degrees F; medium - 150 to 160 degrees F; medium-well - 160 to 170 degrees F,.
- Remove, tent lightly with foil and rest for 10 minutes.
- Meanwhile add port to the onions in the pan over medium high heat to deglaze scraping all the goodness from pan. Reducing by halve. Stir in the butter to thicken and serve over the steaks.
- Slice across the grain.
- Serve as individual steaks or slice just before serving on warmed plates.
Nutrition Facts : Calories 408.1, Fat 31.2, SaturatedFat 13, Cholesterol 95.6, Sodium 85.6, Carbohydrate 3.9, Fiber 0.3, Sugar 1.3, Protein 24.2
HAM WITH A WINE GLAZE
Red wine and peppercorns produce a rich taste. This was in the newspaper and I'm posting here so I don't lose it. Intend to try it this Easter. Total cooking time is guestimate since I haven't tried it out yet.
Provided by Gran Dee
Categories Meat
Time 3h30m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan, combine wine, onion and thyme. Bring to a boil; redure heat and simmer uncovered 5 minutes. Remove from heat. Set aside 1 cup for serving sauce.
- Place ham in a shallow baking pan; score by making diagonal cuts, about 1/8" deep, in a diamond pattern in surface of ham. Sprinkle with pepper and rub into surface cuts with fingers. Brush ham with 3 Tbsp honey.
- Pour 1/4 c of the wine mixture over ham and bake in centre of pre-heated 350F oven for 1 1/2 to 2 1/2 hours or until an instant read thermometer inserted in the thickest portion (not touching the bone) registers 140F or 15 to 18 minutes per pound, basting every 30 minutes with 1/4 cup of the remaining wine mixture.
- Remove ham from oven. Transfer to a cutting board and loosely cover with foil. Let rest for 10 to 15 minutes before slicing. Discard wine mixture in pan.
- Meanwhile, in a medium saucepan, combine 1/2 cup of remaining wine mixture and chicken broth. Bring to a boil; reduce heat. Cook uncovered until reduced to 1 cup. Stir cornstarch into remaining 1/2 cup wine mixture and then stir into hot wine-broth mixture. Add remaining 2 Tbsp honey and butter. Bring to a boil; reduce heat. Simmer uncovered for 2 minutes, stirring occasionaly.
Nutrition Facts : Calories 701.9, Fat 41, SaturatedFat 15.3, Cholesterol 215.6, Sodium 149.5, Carbohydrate 9.7, Fiber 0.1, Sugar 7.2, Protein 61.4
WINE-GLAZED CHICKEN
Make and share this Wine-Glazed Chicken recipe from Food.com.
Provided by Shirl J 831
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle salt and nutmeg over chicken. Melt butter in medium skillet over medium heat; add chicken. Cook 10 minutes till golden brown, turn often. Stir in wine and next 3 ingredients; bring to a boil over medium- low heat; cover and simmer 20 minutes till chicken is done. remove chicken from skillet, and keep warm. Whisk together Broth and cornstarch till smooth; add to drippings in skillet. Cook over medium heat, stir constantly, 1 minutes till thick. Serve drumsticks over rice; spoon glaze over chicken.
Nutrition Facts : Calories 819.3, Fat 52.3, SaturatedFat 18.8, Cholesterol 307.7, Sodium 957.3, Carbohydrate 7.8, Fiber 1.1, Sugar 2.7, Protein 62
WHITE WINE CAKE GLAZE
A sophisticated tasting glaze that you can use to seal your cake (like a crumb coat) or use over cakes instead of a frosting.
Provided by That Napa Chicken R
Categories Dessert
Time 10m
Yield 1 recipe
Number Of Ingredients 4
Steps:
- ombine the above ingredients in a haevy, medium sized sauce pan (for this I love my saucier pan).
- Bring almost to a boil and then turn down the heat to low.
- Cook for another 5 minutes.
- Let cool to about room temperature and then pour over cake (try it when the cake is still hot for best results).
Nutrition Facts : Calories 1636.6, Fat 92.1, SaturatedFat 58.3, Cholesterol 244, Sodium 657.9, Carbohydrate 201.6, Sugar 200.4, Protein 1
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STICKY RED WINE GLAZED WINGS - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
5/5 (9)Total Time 55 minsCategory AppetizerCalories 202 per serving
- Combine marinade ingredients in a large bowl or in a ziplock bag, add the wings, shake and coat well with the mixture. Refrigerate for 1 hour or overnight.
- Add 2 tablespoons of canola oil to a large baking pan, shake excess marinade off wings (don't discard) and place them in the baking pan, not overlapping.
- Pour ½ of the marinade over the wings after 15 minutes of baking, pour the rest of the marinade after 30 minutes of baking. At this moment wings can be turned on the other side, for uniform baking and to avoid sticking to the pan.
MEATLOAF WITH RED WINE GLAZE RECIPE - SHEA GALLANTE
From foodandwine.com
4/5 Category DinnerAuthor Shea GallanteTotal Time 2 hrs
- Preheat the oven to 350°. In a large bowl, combine the bread pieces with the milk and mash to a paste. Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth. Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.
- In a medium skillet, melt the butter. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the garlic and cook just until fragrant, 1 minute longer. Let cool, then transfer to the bowl. Add the lamb, pork and veal and knead until evenly combined.
- Brush a medium oval baking dish with oil. Transfer the meat loaf mixture to the dish and pat it into a 4-by-12-inch oval loaf. Bake for about 50 minutes, or until firm but not quite cooked through.
- Meanwhile, in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar. Boil until the glaze is thick and syrupy, about 15 minutes.
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Estimated Reading Time 5 mins
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From eatingwell.com
Servings 2Total Time 30 minsAuthor Eatingwell Test KitchenCalories 267 per serving
- Trim fat from steak; cut steak into two equal portions. In a large skillet, heat oil over medium-high heat. Add steaks. Reduce heat to medium; cook for 10 to 13 minutes or until desired doneness (145 degrees F for medium-rare or 160 degrees F for medium doneness), turning steaks occasionally. If steaks brown too quickly, reduce heat to medium-low. Transfer steaks to a serving platter; keep warm.
- Add mushrooms, garlic and crushed red pepper to skillet; cook and stir for 2 minutes. Remove skillet from heat. Carefully add wine or cranberry juice. Return to heat. Boil gently, uncovered, for 3 to 5 minutes or until most of the liquid is evaporated. Add balsamic vinegar, soy sauce and honey; return to simmering. Cook and stir about 2 minutes or until slightly thickened. Spoon over steaks.
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