The Rural Voice, 1982-12, Page 46RURAL LIVING
Festive cooking
using wine
Once you realize how a wine can make
your special dishes more rich in flavour
you will be trying more recipes that use
wine.
If you add the wine directly to the dish
while cooking, the alcohol will be burned
off leaving only the flavour and aroma of
the wine. Everyone can enjoy the taste of
wines.
The Wine Council of Ontario has
compiled a delightful little book that is a
must for any wine drinker. It outlines the
history of wine, the process, right up to
the types of glasses, the proper tempera-
ture to serve wine, to a few tested recipes
using Ontario wines. We have included
some of their recipes that use Ontario
wines and hope they will make a welcome
addition to your holiday table this
Christmas or, better yet, become a regular
feature in your families diet.
Check with your local LCBO outlet for
the booklet entitled "A toast to Ontario
Wines" or write to the Wine Council of
Ontario; One Yonge Street, Suite 2104,
Toronto, Ontario, M5E 1E5.
ONTARIO WINE -MARINATED
MUSHROOMS
500 g fresh or canned whole mushrooms
60 mL Ontario dry red wine
12.) mL salad oil
2 mL garlic salt
Rinse fresh mushrooms; trim stems. If
using canned mushrooms, drain well,
Combine wine with oil and garlic salt;
pour over mushrooms and allow to
marinate for at least several hours. Stir
occasionally. Serve on cocktail picks.
(20-25 Mushrooms)
CHICKEN BOUILLION
1.5 L water
chicken neck and back
1� mL salt
6 peppercorns
2 bay leaves
1 small carrot, whole
1/2 stalk celery, whole
1 small onion, whole
I chicken bouillion cube (optional)
125 mL Ontario dry white wine
chives or parsley, finely chopped
thin egg noodles (optional)
Cover meat with cold water; bring to a
boil and skim surface. Add vegetables and
spices; simmer gently for 11/2 hours.
Strain. Taste and season, adding chicken
bouillion cube if necessary. Add wine and
bring to a boil. Serve with chives or
parsley as garnish, or with egg noodles, if
desired. (Serves 6)
SHERRY -ROQUEFORT
SALAD DRESSING
90 g Roquefort cheese, crumbled
110 g cream cheese, softened
250 mL dairy sour cream
75 mL Ontario sherry
15 mL grated onion
2 mL salt
1 mL paprika
cayenne pepper, to taste
Place Roquefort cheese in bowl and
blend in cream cheese, until smooth. Add
sherry and remaining ingredients; blend
until creamy. Store covered, in refrigera-
tor. Serve over salad greens or other fresh
vegetables. (Makes about 500 mL or 2
cups)
PINEAPPLE GLAZED CHICKEN
2 kg chicken pieces
125 mL Ontario rose
60 mL pineapple juice
60 mL butter
15 mL lemon juice
salt, paprika
60 mL honey
125 mL pineapple chunks
Place chicken pieces in shallow cas-
serole dish. Mix rosewith pineapple juice
and pour over meat. Let stand few hours.
Drain, saving marinade. Melt butter; add
lemon juice. Brush over meat and sprinkle
with salt and paprika. Roast in 180°C
(350°F) over, uncovered for 45 min.
Combine reserved marinade with honey
and begin basting on meat a little at a
–time. Continue roasting and basting
until chicken is glazed and golden -brown.
Add pineapple chunks during last 5 — 10
min. of roasting. If desired, thicken the
liquids with a mixture of cornstarch and
PG. 46 THE RURAL VOICE/DECEMBER 1982
water, and serve as a sauce with the
pineapple -glazed chicken. (Serves 6)
SAUTERNE RICE
250 mL Ontario sauterne
250 mL water
5 mL salt
250 mL uncooked rice
30 mL butter or margarine
2 mL orange peel, finely grated
Combine sauterne, water and salt in
saucepan, bring to a boil. Stir in rice,
cover, and turn heat to low. Allow rice to
stand over low heat for 20-25 min., until
tender. Remove from heat and gently stir
in butter and grated orange peel. (Serves
6)
GREEN BEAN SALAD
700 g fresh green beans, cut in pieces
3 slices bacon, sliced in small pieces
1 small onion, chopped
200 mL Ontario dry white wine
50 mL sugar
50 mL vinegar
10 mL cornstarch
30 mL water
Cook beans in small amount of salted
water, covered, until just tender. Drain.
Fry bacon pieces until crisp. Add to
beans. Saute onion in bacon fat, and add
to beans. Add wine, sugar and vinegar to
bacon fat. Dissolve cornstarch in cold
water; slowly add to wine sauce. Cook,
stirring constantly, until slightly thick-
ened and clear. Mix dressing, bacon bits
and onion through beans. Serve warm.
(Serves 6)
GOLDEN TURKEY SOUP
500 mL cooked turkey, in large pieces
50 mL diced rindless salt pork
3 medium onions, thinly sliced
25 mL butter
25 mL flour
5 mL salt
1 mL pepper
1 mL savory
1 can (341 mL) kernel corn,
drained (reserve liquid)
1.5 L milk
Place salt pork in large pot and cook
over medium heat stirring occasionally
with wooden spoon until brown and crisp.
Remove with slotted spoon and drain on
absorbent paper. Add onions, cook until
transparent, then remove with slotted
spoon and set aside. Add butter, heat and
blend in the flour, salt, pepper, and
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