Here’s 2 Recipes You Need To Try Out With Your Extra Wine
Wine – this four-letter word isn’t just a drink. It’s much more than just an alcoholic beverage. It’s a lifestyle for some, profession for others. There are people who treat it like a demi-god and are walking encyclopedias for it, knowing everything from the originating stories of the oldest vineyards to the finest notes and aromas contained in the basements of wine connoisseurs around the world.
While everybody would fancy themselves a vintage wine, an open bottle only gets a bad rep. So, what do you do if you’ve got a half-empty bottle and can’t get around to finishing it? You eat it! You pour it over marinating meat, or you add it into your delicious batter before baking it. We’re here to tell you how to do it right.
Recipes for Your Go-to or Fine Dining Cravings
While there are a plethora of meals you can cook with wine in them, we’re bringing you two versatile ones. Both are excellent for fine dining to set the mood but also ideal for casual cooking.
Kung pao chicken (serving for 3-4)
You can’t go wrong with this classic spicy chicken with peanuts, cashews, and lots of undertones – thanks to your red or white wine. It’s super easy to make, served best with rice, and adds a nice crunch texture to your meal.
Ingredients:
- 1 lb boneless breast halves cut into chunks
- 2 tbsp white or red wine
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp cornstarch
- 1 oz hot chili paste
- 1 tsp vinegar
- 2 tsp brown sugar
- 1 tbsp chopped garlic
- 4 chopped green onions
- 4 oz chopped peanuts and cashews
Preparation
- Marinate your chicken with a tablespoon of wine, soy sauce, oil, and cornstarch/water mixture. Make sure you mix it all well. Toss the chicken to coat well. Leave it in the refrigerator for about 30 minutes after covering it with a dish or cling film.
- For the sauce, get yourself another tablespoon of wine, soy sauce, oil, cornstarch/water mixture, vinegar, chili paste, and sugar. Mix everything together and make sure to add in peanuts, cashews, garlic, and green onion. Heat the sauce until it starts to smell nice and yummy!
- Add the sauteed chicken to the sauce and let everything simmer together until you can’t stop yourself from eating it.
Red wine chocolate cake
This is an excellent midday snack and an even better addition to a tea party. You can bake your guests a yummy chocolate snack with the fruitiest notes and brighten up any gathering!
Ingredients:
- 4 oz unsalted butter
- 5 oz all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup granulated sugar
- 1 large egg
- 1 cup red wine (we prefer Cabernet Sauvignon)
- 1 tsp pure vanilla extract
For ganache
- 3 oz finely chopped semi-sweet chocolate bar
- 2 tbsp cold unsalted butter
- 2 tbsp wine
- ¼ cup powdered sugar
- 1 tbsp light corn syrup
Preparation
- Preheat the oven to 350 degrees Fahrenheit. Grease your pan (9-inch) with butter and get the parchment paper in line.
- Start bringing about the batter – throw in flour, cocoa powder, kosher salt, baking soda, sugar, egg, melted butter, 1 cup of wine, vanilla, and mix everything!
- Pour the batter into the pan, and let it bake until a toothpick inserted in it comes out of it clean. It should take 45-50 minutes.
- Get the chopped chocolate, corn syrup, and diced butter in a large bowl – make sure it’s microwave safe. Make sure to microwave these items at 20-sec intervals. You must not go any longer because it’s a liquid and will explode in the microwave. Add the powdered sugar and 2 tbsp wine. Watch the ganache eventually get thick, and then pour it on the cake.
Is There a Difference Between Cooking Wine and Regular Wine?
While you can use any wine for cooking purposes, a proper cooking wine is usually not favorable for drinking because it isn’t strong enough.