This is one of my special Thanksgiving or Christmas dishes, this Compote Winter Fruits In Spiced Wine. It’s an assortment of your favorite dried fruits, gently macerated overnight in a spiced wine mixture, baked until plump and flavorful, the wine reduced to a ruby syrup.
Compote Winter Fruits in Spiced Wine
A fantastic budget item for the buffet, these Stuffed Mushrooms are a bit different from some. A moderate amount of Sherry or Marsala adds a lot of flavor, but they’re dry roasted in the oven. The mushroom flavor intensifies, and these are every bit as good with a plain old button as they are with any of the fancier mushrooms – even better as they’re a bit more tender.
Vegetarian Stuffed Mushrooms with Wine
I love me some Chicken Marsala. Especially the Classic Chicken Marsala. But Chicken Marsala has a dirty little secret: it sounds (and looks) all fancy but is really nothing more than a sautéed breast of chicken with a simple pan sauce.
Chicken Marsala
Apple Braised Green Cabbage is really a fun side dish and so good from fall through winter. Well, it’s good anytime, but for some reason I always associate it more with the colder months, with hearty meals. That makes sense because cabbage, since it keeps so well, is one of the things that probably kept many of our Midwestern ancestors, so many of German descent, going through the long, cold winter months.
Apple Braised Green Cabbage, cooked this time with smoked sausages
I’ve been making a conscientious effort to reduce the amount of red meat my family eats, and I love this recipe for Lentils with Chorizo and Carrots that uses just a bit of chorizo and a whisper of bacon to lend enormous flavor to the dish. The rest of the flavor comes from the vegetables and wine, which marry beautifully with the earthy flavors of the lentils.
Lentils with Chorizo and Carrots