MILWAUKEE -- Did you know Wednesday, May 25th is Drink Wine Day? To celebrate, Angelica shares three recipes that are perfect addition to any wine and cheese party.
Easy White Wine Fondue
Courtesy: The Cookie Rookie
- 12 ounces shredded or cubed gouda cheese
- 4 ounces shredded or cubed swiss cheese
- 2 cloves garlic, minced
- 1 cup Chardonnay – or any dry white wine
- ¼ cup cornstarch
- 2 tbsp fresh basil, finely chopped
- Sea salt & black pepper to taste
- 1 tbsp cooking sherry
1. In a small saucepan, sauté the garlic over medium heat until translucent and fragrant. About 2 mins.
2. Add the white wine and stir to combine.
3. Add in the cornstarch, both cheeses, salt and pepper to taste, and cooking Sherry. Use a whisk to stir and combine fully as the cheese melts. Stir continuously to make sure you don’t burn the cheese.
4. Stir in the basil. If the fondue is too thick, add a bit more wine. If too thin, add a bit more cheese.
5. Remove from heat and serve immediately. Use crostini, bread cubes, apples, veggies, or chips as dippers.
Baked Brie with Wine-Soaked Blackberries
Courtesy: Lemon Tree Dwelling
- 1 (8 oz) round brie in wooden box
- 6 oz. fresh blackberries
- ½ Cup Pinot Noir, or any red wine
- 2 tsp sugar
- 1 baguette, sliced
1. Dissolve sugar in red wine.
2. Add fresh blackberries and allow to sit at least 30 minutes. The more time, the better!
3. Cut top rind off of Brie and return the cheese to its box.
4. Bake on a flat baking sheet at 350 degrees for 10-12 minutes.
5. Spoon blackberries onto baked brie. Drizzle leftover wine as desired.
6. Serve with baguette slices.
Courtesy: Sugar and Soul
- 1 (26 oz) bag of bite-sized Italian or Swedish
- ½ cup balsamic vinegar
- 1 cup Merlot wine, or any red wine
- 3 cloves garlic, minced
- 1 tsp soy sauce
- 1/3 cup honey
- 10 tbsp unsalted butter, cubed
- 1 tsp corn starch
- 1 tsp water
1. Turn on the slow cooker to low head and add the meatballs so they can begin thawing.
2. Add the balsamic vinegar, Merlot wine, garlic, soy sauce, and honey to a saucepan over medium-low heat and bring to a boil.
3. Reduce the heat to low and simmer for 20 to 25 minutes.
4. Then add the cubes of butter to the mixture, stirring constantly to thicken as the butter melts.
5. In a small prep dish, stir together the corn start and water until starch dissolves, then stir into sauce.
6. Cook for another 2 to 3 minutes, stirring constantly, then pour sauce over the meatballs in the slow cooker.
7. Cover slow cooker and cook on high for 1 ½ to 2 hours or until meatballs reach an internal temperature of at least 160 degrees.