Wine Glaze Recipes

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BEEF TENDERLOIN WITH RED WINE GLAZE



Beef Tenderloin with Red Wine Glaze image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 12 to 16 servings

Number Of Ingredients 12

1 pound cippolini onions
One 6- to 7-pound beef tenderloin, trimmed
Sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 onions, roughly diced
1 head of garlic, cut in half
1 bunch fresh thyme
10 medium carrots, peeled
4 tablespoon unsalted butter
1 quart beef stock
One 750-milliliter bottle red wine
Watercress, for garnish

Steps:

  • Preheat oven to 400 degrees F.
  • For the cippolini onions: Slice off the root end of the cippolinis. Put the cippolinis on a sheet pan and bake for 10 minutes in their skins. Remove from the oven, allow to come to room temperature, peel and reserve.
  • For the beef tenderloin: Tie the beef tenderloin and season it generously with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil, then the tenderloin. Sear in the skillet on all sides, about 2 minutes per side. Arrange the onions, garlic, thyme and carrots around the beef and add 2 tablespoons butter. Transfer to the oven and roast until the internal temperature registers 125 degrees F, about 15 minutes.
  • Remove the tenderloin from the skillet and let rest. Add 1 cup each of the beef stock and wine to the vegetables, along with the cippolini onions, and bring to a simmer, basting the vegetables occasionally. Cook until the liquid begins to reduce and thicken, about 15 minutes. Remove and reserve the carrots and cippolini onions and strain the liquid into a clean medium saucepan.
  • Add the remaining beef stock and red wine to the liquid in the saucepan and cook over medium-high heat until it reaches a glaze-like consistency, 10 to 15 minutes. Reduce the heat and, while whisking, add remaining 2 tablespoons of butter. Whisk until the butter is fully absorbed and the glaze has a nice sheen. Season with salt and pepper.
  • Cut tenderloin in half and submerge each piece in the red wine glaze, coating well. Remove beef, take off string and slice into 1-inch pieces. Arrange sliced beef on a platter and top with the reserved carrots, cippolini onions and watercress.

DEMI-GLACE



Demi-Glace image

Provided by Robert Irvine : Food Network

Time 8h30m

Yield About 8 cups

Number Of Ingredients 11

1/4 cup grapeseed oil
8 pounds veal bones (joints preferred)
24 cups (6 quarts) ice water
8 ounces onions, roughly chopped
4 ounces carrots, peeled and roughly chopped
4 ounces celery, roughly chopped
6 ounces tomato paste
5 sprigs fresh thyme
1 bay leaf
8 cups (2 quarts) red wine
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.
  • Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.
  • While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.
  • Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.
  • In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.
  • When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.

HAM WITH A WINE GLAZE



Ham With a Wine Glaze image

Red wine and peppercorns produce a rich taste. This was in the newspaper and I'm posting here so I don't lose it. Intend to try it this Easter. Total cooking time is guestimate since I haven't tried it out yet.

Provided by Gran Dee

Categories     Meat

Time 3h30m

Yield 12-16 serving(s)

Number Of Ingredients 9

1 (6 -8 lb) smoked bone-in ham, shank portion
2 1/2 cups cabernet sauvignon wine or 2 1/2 cups pinot noir wine
2 tablespoons chopped shallots
1/2 teaspoon finely chopped fresh thyme
1 teaspoon cracked black pepper
5 tablespoons liquid honey (divided)
1 cup canned reduced-sodium chicken broth
1 tablespoon cornstarch
1 tablespoon butter

Steps:

  • In medium saucepan, combine wine, onion and thyme. Bring to a boil; redure heat and simmer uncovered 5 minutes. Remove from heat. Set aside 1 cup for serving sauce.
  • Place ham in a shallow baking pan; score by making diagonal cuts, about 1/8" deep, in a diamond pattern in surface of ham. Sprinkle with pepper and rub into surface cuts with fingers. Brush ham with 3 Tbsp honey.
  • Pour 1/4 c of the wine mixture over ham and bake in centre of pre-heated 350F oven for 1 1/2 to 2 1/2 hours or until an instant read thermometer inserted in the thickest portion (not touching the bone) registers 140F or 15 to 18 minutes per pound, basting every 30 minutes with 1/4 cup of the remaining wine mixture.
  • Remove ham from oven. Transfer to a cutting board and loosely cover with foil. Let rest for 10 to 15 minutes before slicing. Discard wine mixture in pan.
  • Meanwhile, in a medium saucepan, combine 1/2 cup of remaining wine mixture and chicken broth. Bring to a boil; reduce heat. Cook uncovered until reduced to 1 cup. Stir cornstarch into remaining 1/2 cup wine mixture and then stir into hot wine-broth mixture. Add remaining 2 Tbsp honey and butter. Bring to a boil; reduce heat. Simmer uncovered for 2 minutes, stirring occasionaly.

Nutrition Facts : Calories 701.9, Fat 41, SaturatedFat 15.3, Cholesterol 215.6, Sodium 149.5, Carbohydrate 9.7, Fiber 0.1, Sugar 7.2, Protein 61.4

MEAT LOAF WITH RED WINE GLAZE



Meat Loaf With Red Wine Glaze image

The meat loaf brushed with the red wine glaze, caramelizes as it bakes. Making it delicious! The "maligned" meat loaf takes on beautiful glaze & the glaze makes it especially easy to pair with wine. The meat loaf isn't heavily seasoned so it can be paired with almost any fullbodied red. Try a firm Cabernet like the 2005 Chateau Ste Michelle Columbia Valley. Recipe by Shea Gallante; from: Promiscuous Food: "Recipes that Pair with Many Wines", 6 Pairing tips from Shea Gallante. Recipe appeared in F&W Magazine, April 2008.

Provided by Manami

Categories     Veal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 25

2 slices white bread, torn into pieces
1/2 cup milk
1 large egg
1 large egg yolk
2 tablespoons coarsely chopped flat leaf parsley
1 1/2 teaspoons finely chopped sage
1 teaspoon finely chopped thyme
1 tablespoon kosher salt
1 pinch fresh ground black pepper
1 pinch of freshly grated nutmeg
1 pinch crushed red pepper flakes (or two)
3/4 cup freshly grated parmigiano-reggiano cheese
1/4 cup plain breadcrumbs
2 tablespoons unsalted butter
1 medium white onion, finely diced
4 garlic cloves, minced
1 lb ground lamb
1/2 lb ground pork
1/2 lb ground veal
vegetable oil, for brushing
1 1/4 cups dry red wine
1/4 cup sugar
1 tomatoes, finely chopped
1 teaspoon unsulphured molasses
1 pinch ground allspice

Steps:

  • Preheat the oven to 350°F
  • In a large bowl, combine the bread pieces with the milk and mash to a paste.
  • Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth.
  • Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.
  • In a medium skillet, melt the butter.
  • Add the onion and cook over moderate heat until softened, about 7 minutes.
  • Add the garlic and cook just until fragrant, 1 minute longer.
  • Let cool, then transfer to the bowl.
  • Add the lamb, pork and veal and knead until evenly combined.
  • Brush a medium oval baking dish with oil or cooking spray
  • Transfer the meat loaf mixture to the dish and pat it into a 4-by-12-inch oval loaf.
  • Bake for about 50 minutes, or until firm but not quite cooked through.
  • Meanwhile, in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar.
  • Boil until the glaze is thick and syrupy, about 15 minutes.
  • Brush half of the glaze over the meat loaf.
  • Continue baking for about 20 minutes longer, until an instant-read thermometer inserted in the center registers 150°F; brush once more with the remaining glaze during baking.
  • Let the meat loaf rest for 15 minutes, then thickly slice and serve.

Nutrition Facts : Calories 622.5, Fat 37.6, SaturatedFat 17, Cholesterol 212.2, Sodium 1553.8, Carbohydrate 22.9, Fiber 1.1, Sugar 11.3, Protein 37.4

BALSAMIC VINEGAR AND RED WINE REDUCTION



Balsamic Vinegar and Red Wine Reduction image

This is a great sauce to drizzle over just about anything. I like it particularly with grilled veggies and with tomato/mozzarella salad. Neither the vinegar nor the wine need to be the best quality, yet the reduction will take on a nice quality flavor.

Provided by PatMe

Categories     Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 3

1 cup balsamic vinegar
1 cup red wine
1 tablespoon sugar

Steps:

  • Combine in a wide pan and boil until reduced by at least half (depnding on how thick and syrupy you want your sauce). Sugar can be increased or decreased to taste.

WINE GLAZE



Wine Glaze image

Add the delicious flavor of wine to your cake with this tasty glaze.

Provided by Connie Brown

Categories     Desserts     Frostings and Icings     Dessert Glazes

Time 5m

Yield 12

Number Of Ingredients 2

1 cup confectioners' sugar
¼ cup red wine

Steps:

  • In a medium-size mixing bowl, combine confectioners sugar with wine. Pour over cake while cake is still hot.

Nutrition Facts : Calories 44.8 calories, Carbohydrate 10.5 g, Sodium 0.3 mg, Sugar 10.3 g

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