Festive table: Dishes with red wine

You can't ruin dinner with wine. Not a glass at the table, not a glass in a saucepan with sauce. Wine added to a dish during the cooking process makes sauces tastier and thinner, meat and poultry softer and juicier, desserts more aromatic.

Wine can make an ordinary dish much more interesting and healthier. Main, follow a few simple rules.

Special culinary wine It's better not to use it. As a rule, this type of alcohol contains a lot of salt and preservatives and does not enrich the taste of the dish.

It is believed that best prepared with wine to be served at the table. If you only have one bottle of each variety and you don’t have to choose, just use the one you like to drink for cooking. This will only improve the taste of the dish.

Red wines contain tannins, which during cooking give food an astringent taste.

Therefore, Shiraz (Syrah) and Cabernet (Cabernet) are best left for beef, wine and meat sauces. Poultry, pork, veal and cream sauces are prepared with Pinot Noir, Chianti or Merlot.

White wines add sourness to dishes.

For simple dishes, it is best to choose a light, dry wine like Sauvignon Blanc. It goes well with salads, vegetable dishes, fish, and lemon juice-based sauces. Spicy, full-flavored recipes call for bold-flavored wines like Gewürztraminer.

Fortified wines like sherry, port or vermouth have a rich taste and aroma, so they are used mainly in the preparation of desserts.

Port wine is included in many fruit dishes and cakes. Sweet vermouth also pairs well with sweet ingredients. Dry vermouth is sometimes added instead of wine to meat and fish dishes.

Wine is added to dishes in advance. The only exceptions are fortified varieties for sauces - they are poured into the pan shortly before removing from the heat. Otherwise, wine added at the end of cooking gives the food a strong alcoholic taste. Having flavored a dish with a portion of wine, you must wait at least 10 minutes before pouring the next one.

Depending on the cooking time, the percentage of alcohol in the dish varies from 0% to 60%. The longer you cook, the fewer degrees will remain.

Prepare dishes containing wine only with a glass in hand. Then the taste of food will be brighter and your mood will be better. ????

I bring to your attention several recipes for holiday dinners using red wine that will definitely make your celebration unforgettable.

You can start by preparing hot sauces, which are necessary when preparing main courses. Hot sauces are based on appropriate broths.

CONCENTRATED MEAT BROTH

Required:
500-700 g beef, 0.5 cups dry red wine, 50 g vegetable oil, 3 carrots, 3 onions, 1 clove garlic, 2-4 black peppercorns, 0.5 tsp. salt, 2 bay leaves, 1 parsley root, 1 celery root, 1 liter of water.

Cooking method:
Finely chop the onion and carrots, fry in oil until soft, pour in the wine, and simmer. Boil the meat along with pepper, garlic, parsley and celery, pour in the carrot-wine mixture and simmer over low heat for 15 minutes. Strain the broth, add salt and cool.

You can make delicious, nutritious sauces using this broth.

Bordeaux sauce for meat

Required:
large marrow bone, 50 g dry red wine, 2 onions, 200 g tomato sauce, 1 tbsp. l. cognac, 20 g parsley, salt.

Cooking method:
Cut the bone marrow, add warm boiled water, and after 5 minutes, place on a sieve. Finely chop the onion, add wine and boil for 5 minutes, add tomato sauce and cognac. Cook over low heat for 10 minutes. Remove from heat and add bone marrow, parsley, salt to the sauce, heat again for 7 minutes. The sauce is ready.

"BIGARD" SAUCE FOR POULTRY

Required:
1 tbsp. l. orange or tangerine zest, 0.5 cups boiling water, 0.5 cups dry red wine, 70 g onions, 1.5 cups tomato sauce, 1 tbsp. l. blackcurrant jam, 2 tbsp. l. cognac, 0.5 cups orange or tangerine juice, salt, spices.

Cooking method:
Pour boiling water over the zest so that it loses its bitterness, and then place it in a sieve. Finely chop the onion, pour in wine and boil to half the original volume, add tomato sauce, blackcurrant jam or preserves, cognac and orange juice and cook for 10 minutes over low heat, stirring frequently. Then add the scalded zest, stir and serve.

“HUNTING” SAUCE

Required:
3/4 cup red wine, 1 tbsp. l. concentrated meat broth, 1 cup tomato sauce, 1 tbsp. l. cognac, 50 g butter, salt, spices.

Cooking method:
Boil the wine until it has evaporated to half its original volume, pour in the concentrated meat broth and tomato sauce. Cook for 5 minutes over low heat. Add cognac and butter, stirring until the butter melts. The sauce is ready.

SPANISH SAUCE

Required:
2 onions, 60 g carrots, 50 g butter, 1 tomato or 1 tbsp. l. tomato paste, 3 tbsp. l. wheat flour, 1/4 cup red wine, parsley, celery and dill, salt.

Cooking method:
Sauté finely chopped onions and carrots for 10 minutes, pour in 1 glass of water, add tomato or tomato paste, parsley, celery, dill and cook for another 20 minutes. Stir the wheat flour in a cup of water and pour through a sieve into the sauce, stirring continuously. Cook until the sauce thickens, then strain it and add wine.

PORTUGUESE SAUCE

Required:
2 tbsp. l. butter, 2 onions, 0.5 cups dry red wine, 1 tbsp. l. tomato paste, 2 tomatoes, salt and spices.

Cooking method:
Melt the butter in a saucepan, add finely chopped onion and fry it for 5 minutes. Pour the wine into the saucepan and cook until it has evaporated to half its original volume. Add tomato paste, tomatoes, spices and salt, cook the sauce for 5 minutes over low heat.

BEEF STROGANOFF

Required:
1 kg of beef tenderloin, 2 onions, 1 head of garlic, 30 g of herbs (parsley, dill), 1 glass of red wine, 1 lemon, 200 g of smoked pork belly, 200 g of Poltavskaya sausage, a small head of cabbage, 500 g of green salad , 4 carrots, 150 g butter, bay leaf, 7-8 cloves, peppercorns, 200 g olive, corn or cottonseed oil, salt and spices.

Cooking method:
5-6 hours before cooking, clean the tenderloin, cut it into small strips, put it in an enamel pan, add chopped onions and garlic, herbs and spices, pour in vegetable oil, juice of 1 lemon, mix everything well, cover with a lid, put in the cold for 3 -4 hours. Before stewing, place the meat in a saucepan and pour the marinade and red wine into it. Cover with a lid, put on fire and simmer until done.

Preparation of the side dish:
Remove the stalk from the cabbage, pour salted boiling water over it and boil for 10 minutes. Take it apart into individual leaves, roll the leaves into balls the size of a small apple, wrap tightly and tie each one in gauze so that the leaves do not lose their shape. Do the same with green salad leaves. Place the folded leaves in a shallow pan, cover with broth, add butter and simmer until soft. Chop the boiled brisket and sausage into cubes. Using a scoop, form the boiled carrots into balls. Place all this, alternating, along the edge of the dish with meat and pour over the juice in which the meat was stewed.

COLD CHICKEN

Required:
5 chicken legs, 200 g bacon, 2 onions, 2 bay leaves, peppercorns, 1 bottle of red wine, salt and spices.

Cooking method:
Place the sliced ​​bacon into a poured clay pot. Cut the washed and gutted chickens into portions and place them in a pot on top of the bacon, sprinkle with pieces of bacon, finely chopped onions, peppers and bay leaves, and pour in red table wine. Cover the contents of the pot with a thick layer of yeast dough and place in the oven on very low heat for 10-12 hours. Place the finished chickens on a platter along with the remaining juices and keep in the refrigerator until serving.

ROAST MARINATED LAMB

Required:
500 g lamb, 50 g butter, 2 tbsp. tomato sauce with sour cream, 1 onion, 2 carrots, 1 celery root, 1 tbsp. l. sugar, 3 bay leaves, peppercorns, 0.5 cups of dry red wine, 1 tbsp. l. water, 0.5 cup vinegar, salt.

Cooking method:
Fry finely chopped onion with carrots and celery root, add pepper, bay leaf, sugar, salt, wine, vinegar and simmer everything for 10 minutes. Beat the lamb pulp, pour in the pre-prepared and cooled marinade and marinate for 24 hours. Then remove the meat, fry in oil until brown, add tomato sauce and a little marinade and fry over moderate heat until soft, pouring the sauce over the roast from time to time.

STEWED RABBIT

Required:
1 kg rabbit meat, 2 tbsp. l. vegetable oil, 20 g prunes, 1 glass of red wine, 2 glasses of water, 1 tbsp. l. flour, 2 tbsp. l. sour cream, 100 g bacon, pepper, salt.

Cooking method:
Divide the meat into portions, rub with salt and pepper and fry along with the bacon. Soak the prunes in wine and add to the meat along with water. Simmer for 1.5 hours. Mix the juice obtained from stewing the rabbit with flour and sour cream and pour it over the prepared side dish.

ROASTED RABBIT

Required:
1 rabbit, 200 g lard (cut into thin slices), 200 g rendered lard, 1 glass of dry red wine, 1 glass of jam or confiture.

Cooking method:
Prepare the rabbit meat for frying: rub with salt and black pepper, cover with thin slices of lard and bacon, and then wrap in a piece of oiled paper.
Place in a Dutch oven with plenty of melted lard and place the Dutch oven in the preheated oven for 20 minutes.
Meanwhile, strain the remaining liquid in which the rabbit pieces were cooked for the pate and pour into a shallow pan and simmer until the liquid is reduced by two-thirds. Remove the broiler from the oven.
Cut the rabbit into thin long pieces and place them in the boiled broth. Cool the remaining juice in the roasting pan, skim off the fat and pour in red wine.
Place the juice on the fire for 1-2 minutes and pour it into the boiled broth in which the rabbit pieces lie. Cover the pan with a lid and place on low heat for 15 minutes. After this period, remove the pan from the heat, place the meat on a separate dish and serve.

RABBIT FILLET PROVENCAL

Required:
1 rabbit meat, 25-40 g lard (cut into thin strips), 100 g vegetable oil or lard, 1/4 cup dry red wine, 2 tbsp. l. tomato paste, 2 crushed cloves of garlic, salt and pepper.

Cooking method:
From the dorsal part of the rabbit, cut a fillet of oblong shape and sufficient thickness. Stuff each piece of fillet with small slices of lard, add salt and pepper to taste and fry for 20-30 minutes in vegetable oil or lard, turning several times and adding fat if necessary. Before serving, add dry red wine, tomato paste and garlic. Keep on low heat, covering the pan with a lid.

BEEF STEW

Required:
500 g meat, 2 onions, 1 glass of red wine, 1 tsp. barberry berries, 3 tbsp. l. flour, 3 tbsp. l. vegetable oil or fat, a glass of broth, 1 tbsp. l. tomato paste, pepper, salt.

Cooking method:
Soak the meat in the marinade for 1-4 days. To prepare the marinade, you need to mix wine with crushed barberries, finely chopped onion, salt and pepper. After removing the meat from the marinade, let it dry, then roll it in flour and fry in fat until golden brown. Pour the broth and part of the marinade over the meat and simmer in an enamel bowl until fully cooked. Season the sauce obtained by stewing meat with tomato paste or spicy sauce.

CHICKEN RAGU

Required:
1 chicken, 2 tbsp. l. butter, 4 carrots, 2 onions, 1 parsley root, 300 g beans or 1 cup canned peas, 2 tbsp. l. red wine, 1 tbsp. l. flour, 0.5 cups sour cream, 2 or 2.5 cups broth, bay leaf, pepper, salt.

Cooking method:
Cut the prepared chicken into small pieces, fry in heated fat until a brown crust forms and, adding broth, spices and diced vegetables, simmer until soft. Add beans at the very beginning of stewing, and canned peas 10 minutes before the end of stewing. Fry the flour in fat until golden brown, mix with the juice in which the chicken was stewed, add sour cream, wine and pour everything into the chicken.

STUFFED TURKEY

Required: medium-sized turkey, 500 g pork, 50 g bacon, 1 egg, 200 g milk, 100 g red wine, salt and spices.

Cooking method:
Cut the prepared turkey along the breast along the neck and to the back of the carcass, separate the bones from the meat, leaving the bones in the legs and wings. Separate the pulp from the skin, remove films, cartilage and beat. Lay the skin on damp parchment, napkin or gauze, place the beaten layers of pulp on the skin, and mincemeat on them.
To prepare the minced meat, mince the pork lard, remaining turkey meat and pork twice. While stirring with a wooden spatula, gradually add the egg, milk, salt and wine. Wrap the minced meat in turkey skin and pulp, shape into a turkey and tie with twine. Pour the carcass with chilled broth and cook at a temperature close to boiling until done.

RUSSIAN ROAST

Required:
650 g beef, 1.5 kg potatoes, 4 tbsp. l. butter, 2 onions, 3/4 cup broth, 100 g sour cream, 100 g dry red wine, parsley and dill, salt, spices.

Cooking method:
Cut the peeled potatoes into cubes and lightly fry in oil. Chop the onion into rings and fry in oil until golden brown. Lightly fry the beef, cut into small pieces, in oil on both sides. Place the meat, potatoes, onions on top in a clay pot, cast iron pot or saucepan, sprinkle with salt, pepper, put a bay leaf and pour in the broth. Place the container with meat and spices in the oven and simmer for 30 minutes. 10 minutes before cooking, add dry red wine to the roast. Before serving, pour sour cream over the finished dish and sprinkle with finely chopped dill and parsley.

BEEFSTEAK “MIGNON” WITH PEPPER

Required:
2 pieces of beef tenderloin, 5 cm thick, 1 tbsp. l. ground black pepper, 2 tsp. salt, 2 tbsp. l. vegetable oil, 1/4 cup dessert red wine, 1 tbsp. l. concentrated meat broth, 2 tbsp. l. cognac, spices to taste.

Cooking method:
Trim all the fat from the meat, rub the meat with pepper and salt. In a heavy cast iron skillet, heat the oil and butter and brown the meat on both sides over high heat. Reduce heat and fry meat for another 5 minutes on each side. Place the finished meat on a hot plate. Pour wine, cognac and concentrated meat broth into the frying pan in which the meat was fried and bring to a boil over high heat. Stir the resulting juice and pour it onto the meat. Beefsteak can be prepared a little differently. Let the ground black pepper steep in dry wine or alcohol in advance, which then pour over the meat.

BEEF FILLET CHARENTES STYLE

Required:
1 kg sirloin, 1 tbsp. l. vegetable oil, 1 carrot, 2 onions, 1 cup red sauce, 1/3 cup semi-dry red wine, 1 tsp. salt, 1/4 tsp. ground black pepper.

Cooking method:
Cut the carrots into circles, the onion into half rings. Rub the meat with salt and pepper, pour in vegetable oil and place in the roasting pan along with the onions and carrots. Place the roasting pan over high heat and do not turn it down until the meat is browned. Then add red sauce and wine. Cover with a lid and place in the preheated oven. Roast for an hour. Place the finished meat on a plate without letting it cool. Cool the juice in which the meat was fried, remove the fat, heat it up and pour it over the meat. Add salt to taste.

BEEF BURGUNDY

Required:
1 kg of meat, 2 onions, 2 carrots, 200 g of fresh mushrooms, 1 clove of garlic, 2 slices (50 g each) of lard, 1.5 cups of dry red wine, 1/3 cup of cognac, 2 tbsp. l. vegetable oil, 2 tsp. salt, 1/4 tsp. ground black pepper.

Cooking method:
Cut the meat into pieces and rub with salt and pepper. Finely chop the carrots and onions. Pour olive oil into a pan and add half the lard. Place carrots and a layer of meat on top. Place a layer of onions and mushrooms on the meat. Sprinkle with salt and pepper. Then place a second layer of meat, on top of that a second layer of onions and mushrooms, and finally a third layer of meat. Cover the meat with thin slices of lard. Pour wine, cognac and sprinkle with pepper. Place in the preheated oven for 30-40 minutes or leave there until the meat is tender.

Flemish BEEF ROLLS

Required:
1.5 kg beef pulp, 0.5 kg minced pork, 2 tbsp. l. red sweet wine, 2.5 tsp. salt, 0.5 tsp. ground black pepper, 3 tbsp. l. butter, 2 heads of finely chopped onion, 1 clove of chopped garlic, 1 carrot, 1/4 tsp. dried savory, bay leaf, 1 tbsp. l. wheat flour, 1 glass of dry red wine.

Cooking method:
Cut the meat into 12 pieces 1 cm thick, beat to make the pieces as thin as possible. Mix the ground pork with the sweet wine and spread in an even layer over all pieces of meat. Roll each piece into a roll and carefully tighten it with thread. Sprinkle with salt and pepper, lightly fry in a frying pan with 1.5 tbsp. l. heated oil. Melt the remaining butter in a saucepan, add chopped onion, garlic, carrots, savory and bay leaf. Place the rolls on top and sprinkle with flour.
Pour the dry wine into the frying pan in which the rolls were fried and bring to a boil. Stir the sauce and pour it over the rolls. Cover the pan with a lid and keep on low heat for 1.5 hours, turning the rolls periodically. Serve the finished dish to the table along with seasonings.

VEAL “LUKULL”

Required:
6 pieces of boiled veal, 6 tbsp. l. butter, 3/4 cup red semi-sweet wine, 500 g chopped mushrooms (white or champignons), 2 tsp. concentrated meat broth, 1 tsp. salt, 1/4 tsp. ground allspice, 1.5 cups sour cream.

Cooking method:
Cut each piece of boiled veal into 4 pieces and lightly fry in a 4 tbsp Dutch oven. l. butter. Add the wine and keep it over low heat until the liquid is reduced by half. At the same time, melt the remaining butter in another frying pan and fry the mushrooms in it for 5 minutes. Mix mushrooms with concentrated meat broth and sour cream, add salt and pepper to taste. Place the mushrooms in the roasting pan with the veal, cover with a lid and place in an oven preheated to 200 degrees for 20 minutes. If the sauce is too thin, add 1 tbsp. l. wheat flour mixed in a small amount of warm water.

VEAL WITH MUSHROOMS

Required:
6 pieces of boiled veal, 1/4 cup wheat flour, 3 tbsp. l. butter, 2 tbsp. l. cognac, 250 g chopped mushrooms (white or champignons), 1 tsp. salt, 1/8 tsp. ground allspice, nutmeg, 1/3 cup red semi-sweet wine, 2/3 cup cream.

Cooking method:
Dip pieces of boiled veal in flour and lightly fry in butter. Heat the cognac, pour it over the veal and light it. When the flame goes out, add mushrooms, salt, nutmeg. Keep the meat on low heat for 5 minutes. Pour in the wine, bring to a boil and simmer for another 5 minutes. Add the cream, stirring, and heat this mixture, without bringing to a boil, for another 10-12 minutes (until the mushrooms are completely softened). Season with salt and serve with boiled potatoes.

LAMB Bordeaux style

Required:
2 kg of lamb ham with the shin bone removed, 0.5 kg of veal, 100 g of ham, 1 tbsp. l. finely chopped parsley, 2 cloves of garlic, 6 onions, 2 carrots, 50 g lard, 1 bunch of thyme, bay leaf, 1 glass of dry red wine.

Cooking method:
Stuff the lamb with thin pieces of ham, rolled in parsley, crushed with garlic. Tie the leg of lamb with twine and fry it in lard in a Dutch oven over low heat with the onions, carrots and veal. Add parsley, thyme and bay leaf. Pour in the wine. Close the lid and keep on low heat for another 1.5 hours. Then release the leg of lamb from the rope and place it along with the veal on a warmed platter. Drain the sauce, cool and, after skimming off the fat, reheat and pour over the meat. Serve the meat cut into pieces with a vegetable side dish.

CHICKEN IN RED WINE PARISIAN STYLE

Required:
3 chickens, 700-800 g each, 1/3 tbsp. wheat flour, 2.5 tsp. salt, 0.5 tsp. ground black pepper, 1/8 tsp. crushed nutmeg, 0.5 tsp. ground red pepper, 125 g finely chopped pork fat, 450 g small white onions, 3 tbsp. l. cognac, 250 g of small porcini mushrooms or champignons, finely chopped garlic clove, bay leaf, 0.5 tsp. dried savory, 0.5 tsp. dried rosemary, 2 cups dry red wine, 3 tbsp. l. finely chopped parsley.

Cooking method:
Wash the chickens and wipe dry. Mix flour with salt, black pepper, nutmeg, red pepper and roll the chickens in it. Place the pork lardons in a cast iron Dutch oven and cook until the lardons are light brown. Place onions and mushrooms in roasting pan. Once they are fried, remove them.
Place the chickens in the roasting pan and brown them on all sides. Add rosemary and savory. Pour in the wine. Heat the cognac, pour it over the chickens and set it on fire. When the flame goes out, cover the roasting pan and simmer over low heat for about 45 minutes or until the meat is tender.
Strain the gravy and add salt to taste. If the gravy is too thin, add 1 tbsp. l. starch diluted in 2 tbsp. l. water. Serve with fried mushrooms and onions.

ROAST GOOSE WITH PICKLED ONIONS IN RED SAUCE

Required:
1 young goose weighing 3-3.5 kg, 3-4 tablespoons butter or goose fat, 400-450 g onions cut into rings, 500 g pickled onions, 10 finely chopped garlic cloves, 6 fresh tomatoes (cut into slices), 3 Art. l. finely chopped celery root, 3 tbsp. l. finely chopped parsley root, 3.5 glasses of dry red wine, 2-3 sprigs of savory, 2-2.5 tsp. salt, 0.5 tsp. ground black pepper, 1 tbsp. l. sugar, 3 tbsp. l. cognac

Cooking method:
Fry the prepared goose in goose fat or butter. Then take it out.
Fry onions and garlic in a Dutch oven. As soon as the onions and garlic are slightly browned, add tomatoes, salt, pepper to taste, celery, parsley, savory, pour in 3 glasses of dry red wine and put the goose back. Cover the roasting pan with a lid and keep on low heat for 5 hours, until the goose is very tender.
Remove the goose, drain the juice and strain the vegetables through a sieve. Mix the juice with pureed vegetables and cool so that the fat can be skimmed off. To keep the goose warm, wrap it in paper, place it in a goose pan, close the lid and keep it over low heat.
This way the goose, while remaining hot, will not dry out or overcook. Meanwhile, put a little goose fat or butter in a frying pan and brown the pickled onions in it, stirring them from time to time. When the onion turns golden, add sugar and the remaining wine. Pour this mixture into the juice. Before serving the goose, place it in hot sauce, to which you first add cognac.