Originally published July 19, 1984
The Wines of Spain
From the earliest time of which we have any record, Spain has been one of the largest wine-producing countries of the Mediterranean. It is probable that wine was introduced into the country by the Phoenicians between 1000 and 600 B.C. In antiquity, as today, these wines have always been famous for their excellent quality and wide variety. The soil and climatic conditions of the different regions of Spain produce grapes of such varying characteristics that it is difficult to establish a too rigid classification, because wines are the combined results of soil, climate and vine. Spanish wines are mainly known by their geographical names according to the region where they were produced. The finest ones are further distinguished by the producer’s name which is also printed on the bottle.
Showing posts with label wine. Show all posts
Showing posts with label wine. Show all posts
Saturday, September 3, 2011
Iced Sangria Recipe
This iced wine drink is a popular summer beverage in most Spanish-speaking countries. There are many variations of this recipe - try this one the first time, then you can change it to suit your own taste. It is traditional to serve in the pitcher for stirring before pouring. (Sangaree, a summer drink popular in the southern U.S., is derived from Sangria.)
Ingredients:
1 orange
1 lemon
1/2 cup orange juice
1/4 cup lemon juice
1/2 cup superfine sugar
1/2 t. orange bitters
1 bottle (four-fifths quart) semi-dry red wine
Step 1. Slice the orange and lemon into round, paper-thin slices.
Step 2. Put the fruit and the remaining ingredients in a pitcher large enough to allow room for the addition of ice cubes.
Step 3. Mix thoroughly, making sure the sugar is dissolved. Chill until ready to serve. Just before serving, add ice cubes.
Ingredients:
1 orange
1 lemon
1/2 cup orange juice
1/4 cup lemon juice
1/2 cup superfine sugar
1/2 t. orange bitters
1 bottle (four-fifths quart) semi-dry red wine
Step 1. Slice the orange and lemon into round, paper-thin slices.
Step 2. Put the fruit and the remaining ingredients in a pitcher large enough to allow room for the addition of ice cubes.
Step 3. Mix thoroughly, making sure the sugar is dissolved. Chill until ready to serve. Just before serving, add ice cubes.
Thursday, September 1, 2011
Fruchtsalat mit Honig und Wein - Fruit Salad with Honey and Wine Recipe
You may wish to substitute fruits which are in season, however, do not use citrus fruit. Serves five or six.
Ingredients:
3/4 cup white wine
3 T. honey
2 T. chopped nuts
1 large apple
1 large ripe pear
2 ripe peaches
3 ripe apricots
1 cup strawberries or 3 to 4 ripe plums
V.S.P. Mix wine and honey together and stir in chopped nuts. Wash, peel and core fruits as necessary and cut in thin slices. If strawberries are large, cut in half, otherwise leave whole. Combine all fruit in a large glass serving bowl and pour in wine-honey dressing over them. Toss gently with wooden spoon until dressing is mixed through fruit. Chill several hours before serving.
Ingredients:
3/4 cup white wine
3 T. honey
2 T. chopped nuts
1 large apple
1 large ripe pear
2 ripe peaches
3 ripe apricots
1 cup strawberries or 3 to 4 ripe plums
V.S.P. Mix wine and honey together and stir in chopped nuts. Wash, peel and core fruits as necessary and cut in thin slices. If strawberries are large, cut in half, otherwise leave whole. Combine all fruit in a large glass serving bowl and pour in wine-honey dressing over them. Toss gently with wooden spoon until dressing is mixed through fruit. Chill several hours before serving.
Thursday, August 18, 2011
Braised Oxtails Recipe
Serve with mashed potatoes, rice or noodles. Serves 4.
Ingredients:
2 oxtails (about 4 lbs.) cut in 4-inch lengths
3 T. flour
Salt and pepper
1 t. marjoram
1 t. basil
3 T. butter or margarine
1 large onion, chopped
1/3 cup chopped celery
1 cup dry red wine
1 cup beef broth
10 small white onions
V.S.P. Wash the oxtails, pat dry and shake them in a bag with the flour, salt, pepper and herbs. Sauté them with the onions in a heavy pot in the butter until nicely browned. Add the celery, wine and broth. Cover tightly and cook two hours very slowly, over a low flame or in a 300 degree oven.
Boil the white onions for 4 or 5 minutes, drain, add to the oxtails and cook another 30 minutes, or until the onions are done. Lift out the oxtails and white onions. Strain the sauce through a sieve or put it through a blender. If it seems thin, add a little flour and cook it in a saucepan for a few minutes. You may add 2 or 3 tablespoons more wine. Reheat the oxtails and onions in the sauce and serve in a deep platter.
Ingredients:
2 oxtails (about 4 lbs.) cut in 4-inch lengths
3 T. flour
Salt and pepper
1 t. marjoram
1 t. basil
3 T. butter or margarine
1 large onion, chopped
1/3 cup chopped celery
1 cup dry red wine
1 cup beef broth
10 small white onions
V.S.P. Wash the oxtails, pat dry and shake them in a bag with the flour, salt, pepper and herbs. Sauté them with the onions in a heavy pot in the butter until nicely browned. Add the celery, wine and broth. Cover tightly and cook two hours very slowly, over a low flame or in a 300 degree oven.
Boil the white onions for 4 or 5 minutes, drain, add to the oxtails and cook another 30 minutes, or until the onions are done. Lift out the oxtails and white onions. Strain the sauce through a sieve or put it through a blender. If it seems thin, add a little flour and cook it in a saucepan for a few minutes. You may add 2 or 3 tablespoons more wine. Reheat the oxtails and onions in the sauce and serve in a deep platter.
Oxtail Ragout Recipe
Put this on the stove as soon as have finished the dishes from lunch, and serve it for supper to 5 or 6 hearty appetites.
Ingredients:
5 lbs. oxtails
3 T. flour
1/4 cup vegetable oil
2 cups onion, chopped
2 cups carrots, diced
1/2 cup turnips, sliced
1/2 cup parsnips, diced
1/2 cup mushrooms, chopped
2 cups water
1 t. salt
2 beef bouillon cubes
1/8 t. thyme
4 parsley sprigs
V.S.P. Have the butcher cut the oxtails in pieces. Wash in cold water and dry thoroughly. Roll in flour. In a wide-bottomed heavy pan, add the oil and when sizzling, add the oxtail pieces and brown on all sides. Remove oxtails and set aside. To the pan, add the onions, carrots, turnips, parsnips and celery. Cook over medium heat, stirring frequently. Vegetables should be wilted and browned. This should take about an hour.
Now return the oxtails to the pan, and add the mushrooms, water, salt, bouillon cubes, thyme and parsley. Cover the pan, reduce heat and simmer for about 3-1/2 to 4 hours. Add more water as necessary, if the sauce has diminished. Before serving, remove parsley sprigs and skim off all the grease. Serve with a crisp salad, French bread and a dry red wine.
Ingredients:
5 lbs. oxtails
3 T. flour
1/4 cup vegetable oil
2 cups onion, chopped
2 cups carrots, diced
1/2 cup turnips, sliced
1/2 cup parsnips, diced
1/2 cup mushrooms, chopped
2 cups water
1 t. salt
2 beef bouillon cubes
1/8 t. thyme
4 parsley sprigs
V.S.P. Have the butcher cut the oxtails in pieces. Wash in cold water and dry thoroughly. Roll in flour. In a wide-bottomed heavy pan, add the oil and when sizzling, add the oxtail pieces and brown on all sides. Remove oxtails and set aside. To the pan, add the onions, carrots, turnips, parsnips and celery. Cook over medium heat, stirring frequently. Vegetables should be wilted and browned. This should take about an hour.
Now return the oxtails to the pan, and add the mushrooms, water, salt, bouillon cubes, thyme and parsley. Cover the pan, reduce heat and simmer for about 3-1/2 to 4 hours. Add more water as necessary, if the sauce has diminished. Before serving, remove parsley sprigs and skim off all the grease. Serve with a crisp salad, French bread and a dry red wine.
Daube of Oxtail Recipe
A daube is a French culinary term which describes a method of cooking meat very slowly. Serves 4.
Ingredients:
4 lbs. oxtails
3 onions, quartered
3 carrots, sliced
2 cups dry red wine
1/4 cup brandy (optional but nice)
4 oz. lean salt pork
2 T. cooking oil
1 bay leaf
5 whole cloves
5 whole allspice
1 cup beef broth or stock
2 cloves garlic, minced
1 t. thyme
Grated rind of 1/2 orange
Salt to taste
Ground black pepper
Step 1. Put oxtails into a deep stainless steel, pottery or glass bowl. Add the onions, carrots and garlic, and cover with the stock or broth, wine and brandy. Cover and let marinate for 4 or 5 hours in the refrigerator.
Step 2. Cut the salt pork into small dice and put into a deep, heavy pan with oil. Sauté until the pork bits are browned, stirring occasionally.
Step 3. Drain the oxtail from the marinade, reserving marinade. Put meat in hot fat and cook, browning on all sides, a few pieces at a time. Don’t crowd the pan. Set brown pieces aside. Add drained vegetables to pan and brown those until wilted. Return the meat to the pan and pour in the marinade. If the marinade doesn’t cover the oxtail, add enough water to barely cover. Add the bay leaf, cloves, allspice, thyme, orange rind, salt and pepper and stir.
Step 4. Stretch a double thickness of paper toweling over the pan, cover tightly with the lid, and simmer over very low heat until the meat is very tender. This will take 3 to 4 hours.
Step 5. This dish must be cooked very slowly. Be sure to taste and adjust the salt and pepper before serving. And no, the sauce is not thickened. Serve on noodles.
Ingredients:
4 lbs. oxtails
3 onions, quartered
3 carrots, sliced
2 cups dry red wine
1/4 cup brandy (optional but nice)
4 oz. lean salt pork
2 T. cooking oil
1 bay leaf
5 whole cloves
5 whole allspice
1 cup beef broth or stock
2 cloves garlic, minced
1 t. thyme
Grated rind of 1/2 orange
Salt to taste
Ground black pepper
Step 1. Put oxtails into a deep stainless steel, pottery or glass bowl. Add the onions, carrots and garlic, and cover with the stock or broth, wine and brandy. Cover and let marinate for 4 or 5 hours in the refrigerator.
Step 2. Cut the salt pork into small dice and put into a deep, heavy pan with oil. Sauté until the pork bits are browned, stirring occasionally.
Step 3. Drain the oxtail from the marinade, reserving marinade. Put meat in hot fat and cook, browning on all sides, a few pieces at a time. Don’t crowd the pan. Set brown pieces aside. Add drained vegetables to pan and brown those until wilted. Return the meat to the pan and pour in the marinade. If the marinade doesn’t cover the oxtail, add enough water to barely cover. Add the bay leaf, cloves, allspice, thyme, orange rind, salt and pepper and stir.
Step 4. Stretch a double thickness of paper toweling over the pan, cover tightly with the lid, and simmer over very low heat until the meat is very tender. This will take 3 to 4 hours.
Step 5. This dish must be cooked very slowly. Be sure to taste and adjust the salt and pepper before serving. And no, the sauce is not thickened. Serve on noodles.
Friday, August 12, 2011
Wine in the Kitchen
Originally published April 26, 1984
When Leif Erickson’s Viking ships landed on the shores of North America, the sailors gazed in wonder at the luxuriant wines, heavily laden with clusters of grapes, which seemed to blanket the shore. The name for this new world came quite naturally, Vinland, a land of vines. Fortunately, Erickson’s sailors hadn’t the time to make wine from the grapes - they ate a few and found them tasty. But there’s a far difference between the grape and the wine.
The grapes native to North America were related to European grapes. However, over a period of thousands of years, an adjustment to the often violent climate of the East Coast caused our grapes to develop a hardiness and a definitely hardy flavor which produced a wine very different in flavor from the wine of Europe.
The first settlers in America were equally enthusiastic about the luxurious vines - until they tried to make wine from the grapes. The beverage, while drinkable, did not at all suit the taste of our forefathers whose palates had been conditioned by the classic wines of Europe. Of course, in those early days, winemaking took second place to the matter of survival, so that it was not until the mid-1700’s that prosperous landowners began importing vines from Europe for planting in the New World. Among them was Thomas Jefferson. But even he did not foresee the hazards of transplanting a veritable hothouse flower to what was a wilderness. The vines died during the first winter, and for those who could afford it, wine remained one of the old-country products with which America could not quite sever its ties.
A young Spanish padre, Junipero Serra, is generally credited as the first person to successfully grow wine grapes in North America in 1769. The monk’s objective was to obtain enough wine for use at the altar. In 1833 Jean Louis Vignes, a young winemaker from Bordeaux, settled upon a plot of land near what is now Los Angeles and began planting vine cuttings he had brought with him from France.
Wherever wine is produced cooks have utilized it in their work, for it will transform a simple dish into a gastronomic triumph.
Cooking with wine is not expensive, even in those countries where wine is imported. No one cooks with fine wines, since the very qualities that make a vintage are lost immediately when applied to heat. On the other hand, really bad or vinegary wines are not to be “used up” in the cooking. A wine for cooking must definitely be drinkable. If buying wine exclusively for cooking, buy in small bottles, but if opening a larger bottle and using only a little of it, either cork it tightly or better still decant it into a smaller bottle so that there is no air space between the level of the wine and the cork.
When Leif Erickson’s Viking ships landed on the shores of North America, the sailors gazed in wonder at the luxuriant wines, heavily laden with clusters of grapes, which seemed to blanket the shore. The name for this new world came quite naturally, Vinland, a land of vines. Fortunately, Erickson’s sailors hadn’t the time to make wine from the grapes - they ate a few and found them tasty. But there’s a far difference between the grape and the wine.
The grapes native to North America were related to European grapes. However, over a period of thousands of years, an adjustment to the often violent climate of the East Coast caused our grapes to develop a hardiness and a definitely hardy flavor which produced a wine very different in flavor from the wine of Europe.
The first settlers in America were equally enthusiastic about the luxurious vines - until they tried to make wine from the grapes. The beverage, while drinkable, did not at all suit the taste of our forefathers whose palates had been conditioned by the classic wines of Europe. Of course, in those early days, winemaking took second place to the matter of survival, so that it was not until the mid-1700’s that prosperous landowners began importing vines from Europe for planting in the New World. Among them was Thomas Jefferson. But even he did not foresee the hazards of transplanting a veritable hothouse flower to what was a wilderness. The vines died during the first winter, and for those who could afford it, wine remained one of the old-country products with which America could not quite sever its ties.
A young Spanish padre, Junipero Serra, is generally credited as the first person to successfully grow wine grapes in North America in 1769. The monk’s objective was to obtain enough wine for use at the altar. In 1833 Jean Louis Vignes, a young winemaker from Bordeaux, settled upon a plot of land near what is now Los Angeles and began planting vine cuttings he had brought with him from France.
Wine in Cooking
Wine is used in cooking to add richness and flavor and, when using meat, succulence. It does not give a flavor of wine, but instead brings out the flavor of the food with which it is cooked It is there to add balance and create a harmony pleasing to the palate. Wine adds flavor to bland foods and, when used as a marinade, tenderizes as well.Wherever wine is produced cooks have utilized it in their work, for it will transform a simple dish into a gastronomic triumph.
Cooking with wine is not expensive, even in those countries where wine is imported. No one cooks with fine wines, since the very qualities that make a vintage are lost immediately when applied to heat. On the other hand, really bad or vinegary wines are not to be “used up” in the cooking. A wine for cooking must definitely be drinkable. If buying wine exclusively for cooking, buy in small bottles, but if opening a larger bottle and using only a little of it, either cork it tightly or better still decant it into a smaller bottle so that there is no air space between the level of the wine and the cork.
Curried Lemon Soup Recipe
Serves 6. You can make this soup with just one cup of that Cream Sherry which you keep handy in case of visits from distant relatives and British royalty.
Ingredients:
3 lbs. chicken pieces
2 quarts water
2 bay leaves
3 to 4 t. salt
3/4 t. pepper
2 onions, quartered
1 clove garlic
1 cup Cream Sherry
2 T. lemon juice
6 or 8 thin lemon slices
1/4 t. crushed tarragon leaves
V.S.P. (very simple procedure) Place chicken pieces, water, bay leaves, salt, pepper, onion and garlic in a large soup kettle. Bring to a boil, reduce heat and simmer, covered, until the chicken is tender, about 1-1/2 to 2 hours. Remove chicken pieces from broth. When cool enough to handle, clean chicken, discarding skin and bones. Strain broth. Combine broth with sherry, lemon juice and slices, and tarragon. Add chicken meat and simmer about 10 minutes. Serve with a lemon slice in each bowl.
Ingredients:
3 lbs. chicken pieces
2 quarts water
2 bay leaves
3 to 4 t. salt
3/4 t. pepper
2 onions, quartered
1 clove garlic
1 cup Cream Sherry
2 T. lemon juice
6 or 8 thin lemon slices
1/4 t. crushed tarragon leaves
V.S.P. (very simple procedure) Place chicken pieces, water, bay leaves, salt, pepper, onion and garlic in a large soup kettle. Bring to a boil, reduce heat and simmer, covered, until the chicken is tender, about 1-1/2 to 2 hours. Remove chicken pieces from broth. When cool enough to handle, clean chicken, discarding skin and bones. Strain broth. Combine broth with sherry, lemon juice and slices, and tarragon. Add chicken meat and simmer about 10 minutes. Serve with a lemon slice in each bowl.
Pecan Fruit Cake Recipe
This beauty is nothing like the tough cakes your Aunt Edna sends every holiday season. It will serve 10 to 12 people.
Ingredients:
1/2 cup seedless raisins
2 cups (1 lb.) mixed candied fruit
1 cup sherry
2-1/2 cups sifted flour
1 t. ground nutmeg
1/2 t. baking powder
7/8 cup butter (2 sticks less 2 T.)
1/2 cup brown sugar, firmly packed
1 cup sugar
3 eggs
1 lb. pecan halves
V.S.P. Soak fruit overnight in sherry. Sift flour with nutmeg and baking powder. Cream butter with sugars until light and fluffy. Add eggs one at a time and beat well. Fold in flour alternately with soaked fruits. Add pecans. Mix well and turn into paper-lined greased tube pan. Bake in 275 degree oven about 3 hours, or until cake tests done. Cool and store at least one day.
Ingredients:
1/2 cup seedless raisins
2 cups (1 lb.) mixed candied fruit
1 cup sherry
2-1/2 cups sifted flour
1 t. ground nutmeg
1/2 t. baking powder
7/8 cup butter (2 sticks less 2 T.)
1/2 cup brown sugar, firmly packed
1 cup sugar
3 eggs
1 lb. pecan halves
V.S.P. Soak fruit overnight in sherry. Sift flour with nutmeg and baking powder. Cream butter with sugars until light and fluffy. Add eggs one at a time and beat well. Fold in flour alternately with soaked fruits. Add pecans. Mix well and turn into paper-lined greased tube pan. Bake in 275 degree oven about 3 hours, or until cake tests done. Cool and store at least one day.
Savory Braised Beef Recipe
This great main course will serve 5 or 6 fussy diners.
Ingredients:
2 lbs. round steak, cut 1-inch thick
1/3 cup flour
Salt and pepper to taste
3 T. bacon drippings or fat
1 can (10.5 oz.) condensed tomato soup
1/2 cup sherry
1 small onion, minced
1/2 cup sour cream
2 T. chopped parsley
V.S.P. Remove skin and fat from meat. Mix flour, salt and pepper; rub mixture into meat, then pound meat with the edge of a heavy plate or a wooden mallet. Cut meat into strips about 2 inches long and the width of a pencil. Heat bacon drippings in a large skillet, add meat and brown nicely on all sides. Add soup, sherry and onions; cover tightly and simmer gently for about 1-1/2 hours, or until meat is very tender, stirring frequently. Add sour cream and parsley; taste and adjust seasonings to taste. Heat thoroughly and serve at once with rice, noodles or mashed potatoes.
Ingredients:
2 lbs. round steak, cut 1-inch thick
1/3 cup flour
Salt and pepper to taste
3 T. bacon drippings or fat
1 can (10.5 oz.) condensed tomato soup
1/2 cup sherry
1 small onion, minced
1/2 cup sour cream
2 T. chopped parsley
V.S.P. Remove skin and fat from meat. Mix flour, salt and pepper; rub mixture into meat, then pound meat with the edge of a heavy plate or a wooden mallet. Cut meat into strips about 2 inches long and the width of a pencil. Heat bacon drippings in a large skillet, add meat and brown nicely on all sides. Add soup, sherry and onions; cover tightly and simmer gently for about 1-1/2 hours, or until meat is very tender, stirring frequently. Add sour cream and parsley; taste and adjust seasonings to taste. Heat thoroughly and serve at once with rice, noodles or mashed potatoes.
Chicken Citron Recipe
You would find a thousand restaurants in Europe serving a version of this wine and chicken dish. Serves four.
Ingredients:
2 broiler-fryers, halved
Salt and pepper
2 T. lemon juice
3 T. melted butter
1/2 cup Madeira
1 cup strained orange juice
V.S.P. sprinkle cavities of chicken with salt and pepper. Arrange cut-side down on broiling pan. Sprinkle lemon juice over chicken, drizzle on butter and sprinkle with salt and pepper. Broil about 5 inches from heat until chicken begins to take on color. Pour on Madeira and orange juice. Cover tightly with foil. Lower heat to 375 degrees and bake until tender, 25 to 30 minutes. Drain off pan liquid and skim off excess fat. Boil rapidly and reduce sauce by half. Sauce should thicken slightly. Spoon over chicken and serve.
Ingredients:
2 broiler-fryers, halved
Salt and pepper
2 T. lemon juice
3 T. melted butter
1/2 cup Madeira
1 cup strained orange juice
V.S.P. sprinkle cavities of chicken with salt and pepper. Arrange cut-side down on broiling pan. Sprinkle lemon juice over chicken, drizzle on butter and sprinkle with salt and pepper. Broil about 5 inches from heat until chicken begins to take on color. Pour on Madeira and orange juice. Cover tightly with foil. Lower heat to 375 degrees and bake until tender, 25 to 30 minutes. Drain off pan liquid and skim off excess fat. Boil rapidly and reduce sauce by half. Sauce should thicken slightly. Spoon over chicken and serve.
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