Using wine in cooking

"Why should we cook with wine?" Gene Evans, West Virginia Northern Community College culinary chef instructor, asks.

He explains that wine plays as much of a key role in defining the overall flavor and texture of the finished product as the proper use of seasonings and techniques cooks employ.

Victoria Brett notes that if you have the dregs of a nearly empty bottle of wine in the kitchen cupboard, some wine that has been kicking around the kitchen a little too long, chances are it will be better appreciated in a recipe than in a glass.

Even past its prime, red or white wine can still have life as a great flavor enhancer and has more potential to add flavor than realized.

One example is to caramelize onions in a bit of butter, add red wine, salt and pepper and use as a topping for pizza, on top of a sausage and peppers sub or on panini with gruyere cheese.

Some other suggestions are to toss pasta with grated Parmesan cheese, butter and fresh herbs and add a splash of white wine.

Braised vegetables can use a dash of wine for an exciting taste. Peel carrots, parsnips or turnips and toss with a bit of brown sugar, salt and pepper. Add a splash of white wine and a little olive oil and toss to coat.

Arrange in a single layer on a baking sheet and bake at 350 degrees until tender when pierced with the tip of a knife.

Kathy Snyder of Weirton was the winner of the Best Wine Recipe in the Ohio Valley and received a gift basket at the Grape Expectations Food, Wine and Friends event held at the Rose in early September. This was sponsored by the Ohio Valley Business and Professional

Women's Club. She used croissants, mushrooms, chicken, Swiss cheese and marinated artichoke hearts in her winning entry.

This made a hearty and flavorful "fork sandwich."

Hot and Creamy Chicken

Croissants

4 bakery crossiants, split lengthwise into halves

1 cup sliced mushrooms

3 tablespoons margarine

1 tablespoon all-purpose flour

1/4 teaspoon garlic salt

1/2 cup milk

1/4 cup dry white wine

1 cup cut-up, cooked chicken

1/2 cup shredded Swiss cheese

6-ounce jar marinated artichoke hearts, drained and chopped

Heat oven to 300 degrees and warm croissant halves on an ungreased cookie sheet about 10 minutes. Cook and stir mushrooms in 2 tablespoons margarine in 1 1/2 quart saucepan over medium heat until tender, about 2 to 3 minutes. Remove mushrooms, using slotted spoon and reserve. Heat remaining tablespoon margarine in saucepan until melted. Stir in flour and garlic salt.

Cook, stirring constantly until bubbly. Remove from heat. Stir in milk and wine. Heat to boiling for 1 minute, stirring constantly.

Stir in reserved mushrooms and chicken, cheese and artichoke hearts. Heat through. Spoon mixture over bottom halves of croissants. Top with remaining croissant halves and serve to four hungry people.

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This recipe is from Mary Dellovade of Steubenville who has been a frequent winner in the Holiday Cookbook Contest. It is a wine sauce to be used on vegetables or pasta or as an accompaniment to a main entree.

White Wine Sauce

1/3 cup butter

1/3 cup flour

1/4 cup chopped onion

1/4 cup chopped celery

1/4 teaspoon pepper and salt

1 cup chicken broth

1/3 cup white wine

1/4 teaspoon parsley

Melt butter. Saute chopped onions and celery until tender. Stir in flour until mixture is thickened. Add chicken broth and white wine, stirring over low heat. Add salt, pepper and parsley. Serve as a side dish with vegetables, pasta or meat.

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This recipe from Jennifer Cesta's "Grape Expectations" event and makes about 10 dozen cookies.

Wine cookies

1/4 cup ground walnuts or toasted almonds

3/4 cup sugar

1 1/4 sticks butter

2 3/4 cups flour

1/4 cup cocoa

1 teaspoon each of cinnamon, nutmeg, ginger, cloves and allspice

2 teaspoons baking powder

1/4 cup dry red wine

1/4 cup strong coffee, or enough to make a soft dough

Chop nuts into small pieces. Set aside. In a mixer, beat sugar and butter until creamy. Sift together flour, cocoa, spices and baking powder. Fold dry ingredients into butter mixture. Mix in chopped nuts. Add red wine and enough coffee to make a soft dough. Work with small amounts of dough at a time to prevent dough from getting too warm and sticky. Cut off a piece of dough about the size of a saucer plate. Place between two sheets of waxed paper and roll into a rectangular shape of about 1/2-inch thickness.

Using a pastry cutter, make diamond-shaped cookies by first cutting the dough into lengthwise strips about 1 1/2-inches apart and then cutting the dough diagonally.Work fast to prevent the dough from getting too soft. Place cookies on a well-greased cookie sheet and bake 12 minutes in a 350 degree oven. When cool, frost with a mixture of 4 tablespoons softened butter, 1 pound powdered sugar, mixed together with 2 to 4 tablespoons milk to the right consistency.

Sprinkles or chopped nuts can be added for decoration if desired.

Note: I would use only half the amount of spices, as we do not like a heavy spicy taste. Use your own judgment.

(McCoy can be contacted at emccoy@heraldstaronline.com)

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