I’m not a lush – trust me!
But I have some leftover Red Velvet wine that needs a little TLC.
Below are some recipes to jazz up your red wine…
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| Fizzy Fruity Sangria from Babble |
Fizzy Fruity Red Sangria
makes one big pitcher
1 bottle of red wine (something fruity that you would drink on its own.)
2 large tangerines (or juicy/sweet oranges), juiced
1/2 orange, sliced into thin rounds
1/2 orange, peeled and diced into chunks
1-2 limes, juiced (slice a few lime rounds into the pitcher as well)
1 small green apple, diced thin
1/2 cup frozen blueberries
2 shots of brandy, high quality
1/2 cup concord grape or pomegranate juice, organic
1 cup fizzy sweet ginger ale (high quality brew)
Directions:
1. Prep all your fruit. Place in a large glass pitcher.
2. Juice your tangerines and lime. Add this juice to the pitcher.
3. Add your brandy. Next, do a swift swirling of the fruit and brandy. This will help the break up the fruit flesh and release those yummy fruit essences.
4. Add the wine and remaining fruit juice to the pitcher. Add in the frozen blueberries – this will help chill your sangria without watering it down. Stir well.
5. Add the ginger ale, or you can top off each poured glass with a bit of it, whatever you prefer.
6. Allow your sangria to chill in the fridge for at least a half hour. The sangria fruit flavors will expand and increase as the fruit marinates with the wine.
Serve: a few ice cubes and fruit in each glass and 2 thin straws.. Straws are a must. How else can you pick up that yummy fruit to eat. To me, straws are like sangria fruit chopsticks.
Red Wine Spritzer
makes 6 servings
1/2 pint blackberries
- 1/2 pint raspberries
- 1 bottle, 750 ml, dry red Italian table wine
- 1 quart sparkling water or seltzer, chilled
Directions:
Fill the bottom of large wine glasses with a mixture of the berries. Pour wine in to cover and let stand 10 minutes. Top glasses with seltzer when you are ready to serve.
Chocolate Wine Cupcakes with Red Wine Glaze
Makes 12 cupcakes
½ cup soy milk
1 tablespoon cornstarch
2 cups red wine
½ cup Earth Balance margarine
2/3 cup sugar
1/3 cup powdered sugar
2 teaspoons wine reduction
2 tablespoons red wine
2 tablespoons soy milk
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
Frosting:½ cup Earth Balance margarine
½ cup vegetable shortening
3 cups powdered sugar
1 teaspoon wine reduction
½ teaspoon vanilla
1 tablespoon soy milk
Garnish:About 2 tablespoons wine reduction (all that remains after making the cupcakes and frosting)
Dark chocolate bar to make curls
First, make the soy milk and cornstarch mixture. Dissolve the cornstarch in the soy milk. Either in a saucepan on the stovetop over medium heat, or in the microwave in a glass dish, cook the mixture until it thickens, stirring frequently. Set aside to cool completely.
Wine reduction:
Pour the wine in a saucepan and bring to a boil. Lower the heat to a high simmer and cook for about 20 minutes, or until the wine reduces nearly to a syrup-y consistency. Don’t let it thicken. Set the reduction aside. It should be about 3 tablespoons and will be used in the cupcakes, frosting, and as a drizzle.
Preheat oven to 350F degrees and line a cupcake pan.
To make the cupcakes, start by creaming the margarine with the sugar and powdered sugar, until fluffy. Add the soy milk/cornstarch mixture, wine reduction, wine, soy milk, and vanilla, then mix until incorporated.
In a separate bowl, sift together the flour, cocoa, baking powder, and salt. Add to the wet ingredients and mix until the batter is smooth. It should be airy, but somewhat thick.
Using a cupcake or ice cream scoop, spoon batter into a lined cupcake pan and bake for 18-20 minutes or until a toothpick comes out clean. Remove from oven then let cool.
While the cupcakes are cooling, make the frosting. Using electric beaters, cream the margarine and shortening together. Gradually add the powdered sugar while mixing. Add the wine reduction, vanilla, and soy milk then beat until light and fluffy, 5-8 minutes. If the frosting is too thick, add another splash of soy milk.
Fill up your pastry bag and pipe big swirls of frosting on your cupcakes once they’ve cooled. Drizzle the wine reduction evenly over the cupcakes.
Using a vegetable peeler, “peel” thick chocolate curls from the chocolate bar. Stick them in the freezer for a few minutes, and then garnish each cupcake with curls. The temperature of the chocolate is important. If the bar is too cold, the slices will break before they curl, but if it’s too warm, it will get messy and difficult. The curls will be very delicate, so handle with care.
Stay Sweet!
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