prestigeflowers For some, the idea of leftover wine is an odd one. However, if you have enjoyed an evening with guests, it’s quite possible that you have at least half a bottle left over. Rather than letting it go to waste or letting it stand for several days before enjoying a glass, you could put one of these cooking ideas to the test!
Cheesy bread with wine
Ingredients:
- ½ baguette cut into slices
- ½ small onion sliced
- 1/8 pound cooked, sliced ham
- ¾ cup white wine
- butter for pan or dish
- ½ tsp black pepper
- 1 ½ cups grated Gruyere
Method:
- Preheat your oven to 400 degrees F.
- Butter an ovenproof dish and add the bread, onion and ham.
- Pour the wine on top and then add pepper and Gruyere.
- Bake until the cheese has melted and the edges start to brown. Usually about 20 minutes.
Pork chops with mustard sauce
Ingredients:
- 3 Tbsp olive oil
- 2 boneless pork chops
- salt and pepper
- 2 shallots chopped
- ¾ cup white wine
- 2 Tbsp heavy cream
- 1 Tbsp Dijon mustard
- 1 Tbsp tarragon chopped
- 1 head frisee torn into pieces
- 1 lemon (cut into wedges)
Method:
- Heat your oven to 400 degrees F.
- Heat 1 Tbsp oil n a large pan.
- Season the pork with salt and pepper and brown in pan for 2 minutes per side.
- Place pork on a baking sheet and roast until cooked through.
- Add the shallots and 1 Tbsp of oil to the pan and cook until soft.
- Add wine to the shallots and simmer until reduced to half the liquid.
- Add the cream and simmer until it starts to thicken.
- Add the mustard.
- Top the pork with this sauce and then sprinkle tarragon over the top.
- Drizzel the leftover oil over the frisee and serve on the side with lemon wedges.
Beef Bourguignonne
Ingredients:
- 1 Tbsp olive oil
- 1 ¼ pounds sirloin steak cut into pieces
- salt and pepper
- 10 ounces sliced mushrooms
- 16 ounces frozen pearl onions
- 2 cups red wine
- 1 can mushroom soup
- ½ parsley chopped
Method:
- Heat the oil in a saucepan.
- Season the teak with salt and pepper and cook until browned before setting aside in a bowl.
- Add the onions and mushrooms to the pan and cook until the water has evaporated.
- Add the wine and simmer until the liquid reduces to half.
- Add the soup and ½ cup of water and boil.
- Add the steak and any juices in the bowl to the pan. Simmer for 2 minutes before serving.
- Sprinkle with parsley and enjoy!
