Recipes

Our wine reductions can be used...
as a finishing sauce for poultry, veal, pork, red meat or seafood.
to deglaze the pan after sautéing.
as a condiment for carry-out foods.
as an ingredient for desserts.

Interchange any of the sauces with any recipe. Experiment and enjoy!

Filet Mignon

with Blackberry-Merlot wine reduction (serves 4)

Ingredients:
4 5-ounce filet mignon steaks (ea. 3/4” thick)
1/2 stick of butter
1 cup chopped mushrooms
1/2 cup shaved carrots
2 tbsp chopped pancetta
1 tbsp olive oil
5 tbsp Blackberry-Merlot reduction
Salt and pepper to taste

Preparation:
1. Heat the butter in a small saucepan.
2. Sauté mushrooms and carrots, add pancetta.
3. Put aside. Sauté the filets in the olive oil and remove to a warm plate. Cover.
4. Deglaze the pan with the Blackberry-Merlot reduction.
5. Quickly add the mushrooms, carrots and pancetta, and serve over filet mignon.

Vary proportions according to your taste.

Poultry & Pork

with Cherry-Port wine reduction (serves 4)

Ingredients:
1/2 stick of butter
1/2 cup diced onion
5 tbsp Cherry-Port reduction
Salt and pepper to taste

Preparation:
1. Heat half of the butter in a small saucepan.
2. Sauté onion.
3. Put aside. Sauté poultry or pork with the remaining butter and remove it to a warm plate. Cover.
4. Deglaze the pan with the Cherry-Port reduction.
5. Add the onion and serve over poultry or pork.

Vary proportions according to your taste

Red Snapper

with Tangerine-Zinfandel wine reduction (serves 4)

Ingredients:
4 6- to 8-ounce red snapper fillets (flounder or scrod works well too)
2 tbsp of butter
2 tsp minced fresh tarragon leaves
1 tsp olive oil
5 tbsp Tangerine-Zinfandel reduction
Fresh orange sections as garnish
Salt and pepper to taste

Preparation:
1. Preheat oven to 425°F.
2. Sprinkle fish fillets with olive oil and place in buttered baking dish.
3. Spoon the wine reduction over them, season with salt and pepper.
4. Place in the oven covered with a buttered piece of wax paper. Bake for approx. 12 minutes (or until done).
5. Move fillets to plates and garnish with tarragon and orange sections.

Ice Cream & Fresh Fruit

with Tangerine-Zinfandel wine reduction (serves 4)

Ingredients:
1/4 stick of butter
1/4 cup sugar
5 tbsp Tangerine-Zinfandel reduction

Preparation:
1. Bring ingredients to a boil in a small saucepan.
2. Serve over ice cream or fresh fruit.

Vary proportions according to your taste.