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Wine cocktails and recipes - 28 recipes

Here at Gourmandize we love cooking with wine! Not only can you drink a glass while you cook, but you can also use both red and white in a variety of sauces and stews. Cheers! 

If you like this, you'll definitely like: chicken with wine, elegant, valentine's day brunch, alcohol, white wine drinks

Chef Tips and Tricks

VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

Top Recipe

By steven.mcmullen

Rate this recipe 4.3/5 (15 Votes)
Chicken Breast in Wine 1 Picture
Details

Servings 30
Level of difficulty Average
Cost Average budget

  • 15 whole chicken breasts. boned and skinned
  • 1 3/4 cups butter
  • 1/2 cup cognac
  • 2 1/2 small fresh mushrooms
  • 5 lbs small white onions
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 2 bay leaves
  • 1/8 teaspoon dried thyme leaves
  • 2 1/3 cups sauterne
  • 3 cans (12 1/2 size) chicken broth
  • 1/2 cup cornstarch
  • 2 1/2 cups heavy cream

See this recipe

Cut chicken breasts in half

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  • 3-4 lbs thin-sliced chicken cutlets
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  • 4 eggs
  • 1/2 cup milk
  • salt & pepper to taste
  • 1 teaspoon garlic powder
  • 1 stick butter
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  • 2 Tbps grated carrot
  • 48 snails finely chopped
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  • 1/2 cup butter
  • 1/2 cup flour
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  • wild or tame goose
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Brown the onion in some olive oil in a Dutch oven

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  • 2 cans of chopped tomatoes
  • 1 tbsp tomato paste
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  • 3 cloves of chopped garlic
  • 1 bay leaf
  • 1 cup of black beans
  • 2 cups of red wine or dark/red beer
  • Worcestershire sauce
  • Spices:
  • Cumin
  • Cinnamon (just a pinch)
  • Black pepper
  • Garlic powder
  • Chili powder
  • Nutmeg (just a pinch, freshly grated)
  • Cocoa powder (1 tbsp) or 2 squares of bitter dark chocolate
  • Toppings:
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  • chopped spring onions
  • chopped fresh coriander
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  • diced avocado
4.2/5 (64 Votes)

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  • 3 rib roast beef, bone in
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  • 4 lbs rabbit
  • - 3.5 tbsp stick of butter (divided)
  • - 3 shallots
  • - 2 tablespoons flour
  • - scant 1/2 cup Riesling
  • - 8 oz button mushrooms
  • - 1 tablespoon of vinegar
  • - 1/4 lemon
  • - 8 oz sour cream
  • - Bouquet garni
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4.5/5 (16 Votes)

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  • 4 gts Dandelion heads
  • 6 gts cold water
  • 4 pd white sugar
  • 2 lemons, juiced
  • 2 yeast cakes
4.3/5 (11 Votes)

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  • Sausage
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4.1/5 (29 Votes)

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Heat a large skillet over medium heat

  • 2 1/2 Tbsp olive oil, divided
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  • 1/2 cup finely chopped shallots
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  • 1 Tbsp minced garlic
  • 3 cups unsalted beef stock, divided
  • 1 (6 oz) bag baby spinach, coarsely chopped
  • 1 (3 1/4 pound) beef tenderloin, trimmed
  • 1 1/2 tsp salt divided
  • 1 tsp freshly ground black pepper, divided
  • 1 cup red wine (Pinot Noir)
  • 3 thyme sprigs
  • 5 tsp flour
  • 3 Tbsp butter
  • 2 tsp truffle oil
4.2/5 (11 Votes)

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