Showing posts with label Red Wine. Show all posts
Showing posts with label Red Wine. Show all posts
Showing posts with label Red Wine. Show all posts
Showing posts with label Red Wine. Show all posts

Poached Pears In Cinnamon & Red Wine With Ice Cream#Improv

Pears Poached in Red Wine and Cinnamon is a most elegant winter dessert. Paired with ice cream and the fragrant cinnamon flavored Pears are sure to impress your guest.
I had this for the first time in one of my trips to Ljubljana, Slovenia’s capital, where we had a Slovenian dinner with a traditional food and dance programme. It was such a wonderful evening with a most delicious traditional food and the dessert was this. So oooo delicious you must try this.

Serve this with vanilla ice cream and butterscotch crunch... fantastic combo... yum yum you will craving for more.

I have used  Madeira Red Wine and it has a perfect color and taste to make this dessert.

Ingredients
2 Pears - firm and not over ripe
2 Cups Red Wine
1 Cinnamon Stick
1 Cup Heaped Granulated Sugar
a Juice of One Lemon
1 Bay leaf

Method
Peel the pears carefully , leaving the stalk intact
Cut a straight slice off the bottom, so that they can stand upright.
In a deep bottom pan, add pears, red wine, lemon juice, sugar , cinnamon stick and bay leaf,
 Bring to a boil, simmer the heat and cook the pears for 30-40 minutes turning  their sides at regular intervals. Take the pan, off the heat, cool it down.
Remove the pears from the pan, using a slotted spoon. 
Keep the pan on heat and cook till the wine is reduced to a syrupy/thick consistency.
When serving, keep the pears on a plate. Drizzle with the wine sauce 
Serve with a scoop of ice cream and butterscotch crunch
Lables : Sweets & Desserts, Red Wine, Slovenia, Poached, Pears, Cinnamon, Improv Cooking Challenge, Ice Cream
November Improv Cooking Challenge Pears and Dairy

Sour Cream Pear Pie by Pandemonium Noshery
Maple Walnut Pear Crisp by Veggies First, Then Dessert
Pear Hand Pies by Cookaholic Wife
Pear and Port Cheese Spread by Palatable Pastime
Burrata and Bartlett-Vanilla Bean Jam Crostini by Culinary Adventures with Camilla
Poached Pears In Cinnamon & Red Wine With Ice Cream by Sneha's Recipe
Caramelized Pear and Brie Rolls by A Day in the Life on the Farm

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Bragoli - Maltese#Improv

I saw this recipe Bragoli recipe on tv,  it's a Maltese recipe,  very flavorful and taste delicious.  It's  the red wine in the gravy that gives an awesome taste to it.
When I, surfed the net seen so  many different variations, so you can alter your bragoli according to your taste.   I made this as seen on tv and altered it as per my taste.
  
Ingredients
2  Eggs - hard boiled and diced
6 Bacon Rashers
4 - 5 Beef Tenderloin Steak - flattened with a meat tenderizer
2  Big Cloves Garlic  - minced
1 Tablespoon Chopped Flat Parsley
2 Tablespoons breadcrumbs
Salt to taste
Red  Pepper flakes to taste
Olive oil for frying
Toothpicks
For the Gravy 
2 Bay leaves
2 Medium Onions  - finely chopped 
1 Green Chilly - finely chopped
5 Medium Tomatoes - blanched, skinned & finely chopped
2  Carrots -   diced
1 Stick Celery  - chopped
1
½ Cup  Red wine
1  Cup  Green Peas - used frozen

Method
Hard boil the eggs and set aside. Once cooled chop them and the bacon.

In a bowl mix  the eggs, bacon, garlic, parsley, red chilly flakes, salt to taste and breadcrumbs.
Flatten the steak with a meat tenderizer.
Place a tablespoon of the filling  on one end of the steak.
Wrap your meat around the mixture by rolling the meat to make a wrap.
Fasten with toothpicks.
In a deep pan / kadai  heat  oil and add the bay leaves.
Over a medium heat lightly brown your bragoli and set aside.
In the same pan, add  the onions, garlic and green chillies  fry  for 2 - 3 minutes. Add the carrots,  celery and tomatoes and a cup of water cook for 5 minutes on low flame . Add the wine and  place the browned bragoli on top and  bring it to a boil. Simmer on medium low flame for an hour,  keep stirring in between.  
After an hour or so,  if you find that the bragoli are nearly cooked,  add the peas and cook till the peas and bragoli are full done. 
After an hour and a half the bragoli is cooked.
Remove the toothpicks and bay leaves before serving.
Serve with mashed potatoes and steamed french beans, or  asparagus.   I had this with steamed rice. 
Sending this Improv Cooking Challenge, hosted by Nichole Little, theme for month is " Bacon & Onions".
Labels :  Beef, Steaks, Tenderlion,Bacon, Eggs, Red Wine, Carrots, Green Peas, Improv Cooking Challenge, Malta, International Cuisine

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