Holiday gatherings provide perfect opportunities to get creative in the kitchen. Balancing taste and complexity doesn’t need to be stressful. Simplify recipe planning with one versatile ingredient that provides a bold boost and creates real crowd pleasers: cooking wines. Using a wine specially made for cooking provides consistent, momentous flavor, as it withstands high cooking temperatures and has a long shelf life. One option to try this season is Holland House Cooking Wines, with a long and delicious history of adding rich, robust flavor to a wide variety of culinary applications.
Asiago and Bacon Orzo Medley
- 4 oz. Bacon, Chopped
- 4 oz. White Onion, Diced
- 1 tbsp. Garlic, Minced
- 2 cups Fresh Asparagus Tips
- 2 cups Cherry Tomatoes, Halved
- 1/4 cup Holland House White Cooking Wine
- 1/4 cup Chicken Stock
- 3 cups Orzo, cooked according to package directions
- 1/2 cup Saved Asiago Cheese
- Salt to Taste
- Pepper to Taste
In large saucepan, cook bacon over medium heat until crisp. Add onions and garlic to pan with bacon and saute until fragrant and soft. Cook onions until translucent. Add asparagus tips, cherry tomatoes, chicken stock, and cooking wine to saucepan and deglaze. Add cooked orzo and Asiago cheese, stirring to combine. Cook 2 minutes. Season with salt and pepper, to taste.
Garlic & Herb Lamb Chops with Marsala Mushroom Sauce
- 2 tsp. Fresh Rosemary, chopped
- 4 tsp. Frech Garlic, Minced, Divided
- 1 tbsp. Lemon Zest, Grated
- 3/4 cup Holland House Marsala Cooking Wine, Divided
- 2 tbsp. Extra-virgin Olive Oil
- 2 Racks Lamb, trimmer and cleaned approx. 3-4 lbs.
Marsala Mushroom Sauce
- 1 tbsp. Butter
- 1 lb. Fresh Baby Bella or Crimini Mushrooms, cleaned
- 2 tbsp. Fresh Shallots, Thinly Sliced
- 1/2 cup Beef Stock
- 1 tsp. Dijon Mustard
- Salt to Taste
- Pepper to Taste
- 1 tbsp. Fresh Parsley, Chopped
In large bowl, combine rosemary, 3 tsp. garlic, lemon zest, 1/4 cup cooking wine, and olive oil. Add racks of lamb, meat-side up, and cover bowl. Marinate 6-24 hours. After marinating, heat oven to 400° F. Transfer racks of lamb to heated, oven-proof saute pan on stovetop and sear each side 2 minutes until golden brown.
Transfer oven-proof saute pan with lamb to heated oven and cook approximately 10 minutes, or until lamb reaches 135° F in center. Remove pan from oven and take lamb out of pan to rest.
To make Marsala Mushroom Sauce: In same pan, melt butter over medium heat; add mushrooms and saute. Add shallots and remaining garlic, cooking until fragrant. Deglaze with remaining cooking wine. Add beef stock and whisk in Dijon mustard. Season with salt and pepper, to taste, and cook 2 minutes to reduce and thicken.
Carve racks of lamb by cutting between ribs. Serve drizzled with Marsala Mushroom Sauce. Garnish with parsley.
Buttered Pound Cake with Sherry Mascarpone and Soaked Berries
- 3/4 cup Fresh Raspberries
- 3/4 cup Fresh Blueberries
- 3/4 cup Fresh Blackberries
- 1/2 cup Holland House Sherry Cooking Wine, Divided
- 1 tsp. Lemon Juice
- 1 tsp. Lemon Zest, Grated
- 2 tbsp. Honey
- 1 cup Mascarpone Cheese
- 1 1/2 cups Heavy Whipping Cream
- 2 tbsp. Sugar
- 2 tbsp. Butter
- 1 Pound Cake, cut into 20 pieces
In medium bowl, combine raspberries, blueberries, blackberries, 1/3 cup cooking wine, lemon juice, lemon zest, and honey. Cover bowl and marinate at room temperature 30 minutes.
In mixer, whip mascarpone by slowly adding heavy whipping cream, sugar, and remaining cooking wine. Once thoroughly mixed, whip to stiff peaks.
Butter both sides of each piece of pound cake and add to saute pan. Over medium heat, brown both sides of cake until golden. Place two pieces of toasted pound cake in individual serving dishes and let cool.
Place dollop of whipped mascarpone on pound cake pieces. Garnish with marinated berries.