Wine Recipes

These are some wine recipes I've collected together. Please send me your own recipes!

Interesting and unusual wine recipes

1 wine glass full is 1/2 gill.
2 gills is 1/2 pint
1 gill is 8 tablespoonfuls.

 

Wine Cup

1 Quart of Clarat
1 Liqueur glass of Maraschino
peel of 1 lemon
2 liqueur glasses of curacao
Powerdered sugar to taste
2-3 Bottles of soda water
Cucumber and mint to decorate

Mix Clarat, Curacao and Maraschino with lemon and sugar. Chill. Add soda water and decorate with cucumber and mint.

Variations:
Swap curacao for benedictine
swap brandy for masaschino

Peach Cup

Prick one ripe peach all over with a fork and then place in a large glass and fill with hock or moselle.

White Wine Cup

1 bottle of white wine
1 glass of brandy
1 glass curacao
Powered sugar to taste
Fruit (Strawberries or cherries, grapes) or cucumber and mint to decorate

Mix and chill. Add ice and the decoration

 

Wine Whey

Add two glassfuls of sherry into a pint of milk as it is boiling. This curdles the milk. The curds can then be removed by straining.
This recipe is taken from "Cookery Illustrated and Household management" from 1936 and was considered to be beneficial to invalids.

Wine jelly - again an old recipe

1/2 oz sheet Gelatin
1/2 gill of lemon juice
Rind of half lemon
1/2 gill of sherry
1 desertspoonful of brandy
2 oz loaf sugar
2 cloves
Small piece of cinnamon
half the white and shell of an egg
1 1/2 gills of cold water

All everything into a pan (except brandy) and whisk until about to boil then stop whisking. Let it boil up but not over. Then let stand for 10 minutes. Strain and then add brandy.

Wine Sauce -

1 gill Sherry
1 tablespoon of apricot jam
2 oz castor sugar
1 gill cold water
1 teaspoon of lemon juice

Put jam, sugar and water into a pan and heat until sugar melted, then bring to boil. Add lemon juice amd sherry and reboil. Strain.

Wine sauce - another one

1 wine glass of sherry
1 wine glass of brandy
1 oz butter
1 1/2 oz sugar
1 teaspoon of arrowroot
lemon peel - very thin

Boil lemon peel in water, remove peel and add sugar. Mix arrowroot with tablespoon of cold water. Stir into hot syrup, add the butter slowly and finally the alcohol.

Wine & Bacon Sauce for Pasta

Thanks to Eric for this one.

Bit of olive oil in a frying pan and heat it up. Bung in a load of diced
bacon. Meanwhile boil some water and then put some in a tea cup with a
Knorr ham stock cube (or real stock if you have some). Put some herbs in
with the stock, definitely basil and possibly oregano. When the bacon has
released a fair bit of fat and any water from it has boiled off
(If it gave off lots of nasty white splurge you need to clean the pan - scrape the most of it out! )
add diced onion, garlic and red and green peppers. Add black pepper. When those have
softened up toss in a reasonable amount of cheapo plonk. Make sure the
wine has had a good chance to coat everything and add some stock. After a
while it should start to not quite thicken. At this point chuck a good
(un)healthy chunk of butter (margarine will not do, and this is where you
mot certainly will believe it's not butter) and stir it in thoroughly. If
you've got the quantities right it should thicken up nicely. If it's too
dry add more plonk, if it's too wet add some cornflour. It is better to
err on the side of the former since it's always nicer to add more wine.

That's a basic bacon and red wine sauce that allows a whole load of
variations. It's great with cannellini beans added, but my favourite at
present is with leek and a touch of mustard in the stock.

With practise you can start the bacon frying at the same time as the water
for the pasta starts boiling and have sauce and pasta ready at pretty much
the same time.

 

other

I've made sherry trifle with mostly sherry in the jelly!