If you love something, set it free. Don’t keep your favorite red confined to your stemware! What about in your bowls, pot, and cutting board?
Let red wine, a versatile ingredient, roam your kitchen with these five fun and delicious foods.
Cabra al Vino from Murcia, Spain is a lovely addition to your cheese board. If you’re turned off by the soft, spongy texture of chevre this might still work for you. The beautiful red rind is wine-washed and encloses a semi-firm cheese with a mild fruit flavor. Enjoy this drunken cheese with a drunken you by pairing with a glass of Rioja. Adventurous enough to try making Cabra al Vino at home? Here’s where to start.
You could get dessert wine, or you could get dessert, plus wine, in the same food. A handful of gourmet sorbet and ice cream companies are producing these products. Because the alcohol is not cooked out of some of the red wine sorbets, you have to be 21 to purchase — so figure it in when tallying your drinks for the night. Try one made of Cabernet Sauvignon or Merlot and garnish with fresh berries, or make one at home.
Chocolate truffles + red wine = proven deliciousness. Why not just go ahead and put some wine inside? Trader Joe’s produces Cabernet Sauvignon truffles and you can also find a vegan variety on Etsy.com. Try “cooking” with this recipe while you drink the wine that you’re not using (i.e., most of the bottle).
If red wine chocolates weren’t enough, how about some red wine cake? Using a dry red, this recipe creates a cake that’s a bit boozy, but more chocolatey. Red velvet is so overrated — why not color your cake with red wine, instead of red food coloring?
Easy, yet sophisticated. Simmer red wine with orange peal, cinnamon sticks, cloves and a couple tablespoons of sugar. Add pears and boil till tender when pierced with a knife. Remove the pears to cool and continue simmering to make a syrup. Slice the cooled pears and serve in your red wine syrup with a scoop of vanilla ice cream. Spiced red wine syrup too? Try this two-for-one recipe on the weekend.
Katie Le Seac’h is a freelance writer and sommelier living in Brooklyn. She writes about wine, food and parenting.
Photo by Alex Bayley CC BY