Thanks to the generosity of my husband’s co-workers and clients we ended up with quite a surplus of bottles over the holidays. I wonder if that says something about us? So I started to think about what we can create with a 1.5L bottle of red wine instead of just drinking it?
I researched and found you can provide a delicious, inexpensive dinner for 4. Since the weather outside is well below the freezing mark, I decided to use Ina Garten’s recipe for Parker’s Beef Stew and then skim a little wine from that recipe to use on Michele Humes’ Mulled Wine Syrup over blood oranges for dessert. This should leave me with just enough for a couple of glasses to serve with dinner. Now, I wonder what I can do with tequila. --b
PARKER’S BEEF STEW
Mulled Wine Syrup
Yields 1 cup
1 bottle red wine
1 cup sugar
1 stick cinnamon
1. Place all ingredients into a medium pot or skillet (the wider the vessel, the quicker the process) and bring to a boil.
2. Lower to a simmer and reduce until liquid is one-third of its original volume (about 20 minutes). Look for a lightly syrupy consistency--it will thicken further on chilling.
3. Strain to remove spices and transfer to a container to chill. Refrigerated, the syrup will keep indefinitely.
The recipe calls for one bottle of red wine, but it's easily scaled up or down, depending on what's on hand. Experiment with your favorite spices. A version containing star anise and black peppercorns could be used to dress a seared duck breast. Or substitute white wine, and scrape the seeds of a vanilla bean into the pot for a speckled syrup that will go well with stone fruits and sorbets.