Learn how to create a three-course dinner using 1 bottle of wine

HOUSE RED WINE SALAD
1/2 cup red wine
1 tablespoon minced garlic
1/4 cup red wine vinegar
1 tsp worcestershire sauce
1/4 cup white sugar
1/4 cup olive oil
salt and pepper to taste
1 tablespoon minced tarragon
1 tablespoon minced rosemary
-spinach greens, tails off
-sliced fresh avocados
-sliced cooked off applewood bacon
-roasted parmesan roma tomatoes
-shaved fresh parmesan reggiano
 
1. combine together red wine, garlic, vinegar, worcestershire, sugar in a mixer or blender, drizzle in oil and season
2. toss dressing in spinach greens
3. assemble and garnish with the tomatoes, bacon, avocados and shaved parmesan
 
 
LEMON ROSEMARY CHICKEN
-skin on, fabricated whole chicken
-2 tablespoon clarified butter
-salt and pepper to taste
1 cup beef stock
2 cups red wine
1/2 cup white sugar
1 sliced lemon
1 tablespoon garlic
1 tablespoon shallots
2 cups peeled cut carrots
2 cups diced potatoes
2 sprigs of fresh rosemary
 
1. heat pan and sear chicken to a brown color
2. add in the beef stock, red wine, sugar, 1/2 lemon, garlic, shallots, carrots, potatoes and rosemary
3. cook until all components are tender, may need to adjust volume of liquid with a little water
4. serve portioned potatoes, carrots and chicken, garnish with fresh lemon slice
 
 
RASPBERRY, CRANBERRY BREAD PUDDING
diced fresh bread
1/4 cup dried cranberries
1/4 cup fresh raspberries
1 cup red wine
1/2 cup white sugar
1 cinnamon stick
5 eggs
2 cups heavy cream
1 cup white sugar
1 teaspoon almond extract
salt and pepper to taste
1/4 stick butter / nonstick spray
 
1. soak the cranberries and raspberries in the red wine
2. heat the heavy cream and almond extract
3. whisk the eggs and 1 cup sugar together
4, once liquid reaches boil, remove from heat, and temper into egg/sugar mixture
5. spray or rub ramekins
6. distribute bread cranberries and raspberries, reserving the red wine liquid, evenly between 4 ramekins
7. pour cream mixture over dry goods to soak, place in water bath pan and in oven until done
8. combine reserved wine, 1/2 cup sugar, cinnamon stick in sauce pan and reduce to syrup
9. garnish bread pudding with red wine reduction sauce and fresh raspberries


Twisted Rose Winery & Eatery
15040 N. Northsight Blvd. Ste 104, Scottsdale
480-398-7700
www.twistedrosewinery.com
 

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