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Sweet Ingredient

Some delicious uses for that leftover, sweet Passover wine.

Annabel Cohen

Special to the Jewish News

S

ome time ago, in an
effort to use both ripe
pears and leftover holi-
day wine, I made poached pears
in red wine. I dropped them at
my parents' house, along with
other goodies, so that when they
came home from a trip abroad
there would be food -in the fridge.
Later, my mother commented
on how delicious the poached
pears were and asked how I
prepared them. When I told her
the recipe, complete with sweet,
leftover Manischewitz wine,
she laughed. She told me I defi-
nitely had to publish this recipe
because she never knew what to
do with all that traditional wine
after the holidays.
Most people I know still.buy
the inexpensive Concord grape
or other super-sweet wine for the
holidays. In the old days, it was
the only kosher wine available in
most supermarkets. Somehow,
many of us still buy it, even
though the choices for wine have
become quite broad. -
Being a frugal cook, I simply
cannot trash good ingredients. In
my kitchen, for the-next several
weeks, the wine will find its way
into roasts, sauces, desserts and
more. The following recipes can
be made with any wine, though
the syrupy holiday wine adds a
distinct sweetness to foods.

Whitefish With Red
Wine And Tomatoes
1/4 cup olive oil
2 cups thinly sliced onion
1 cup chopped celery
1 Tbsp. chopped garlic
1 cup red wine
1 cup chicken broth or stock
1 can (14 oz.) seasoned diced
tomatoes in juice
salt and pepper to taste
1 Tbsp. drained capers
Kalamata olives, garnish
1/2 cup fresh chopped pars-
ley
6 5-6 oz. fish fillets (white-
fish, snapper, salmon are good
choices)
Heat oil in a large skillet or
Dutch oven. Add the onion, cel-
ery and garlic and saute until
softened. Add the wine, broth,
tomatoes and bring to a boil.
Reduce heat to simmer and
cook for about 15 minutes, until
the liquid is reduced by about a
third. Season to taste with salt
and pepper.
Meanwhile, preheat oven to
425F. Brush a baking sheet with
olive oil and arrange the fish fil-
lets on it. Bake the fish for about
10 minutes, until just cooked
through. Do not overcook.
Arrange the fillets on indi-
vidual plates and spoon the
sauce over. Garnish with olives
and sprinkle with the chopped
parsley. Makes 6 servings.

Ragout Of Chicken
1 chicken (about 2 pounds)

cut into pieces
1/4 cup olive oil
2 Tbsp. flour
1 cup chicken broth
1 cup red wine
1/4 cup chopped shallots
1 tsp. chopped garlic
1 bay leaf
2 Tbsp. dried parsley flakes
kosher salt and pepper to
taste
Let the chicken sit at room
temperature for 30 minutes. Heat
the oil in a large pot or skillet
over medium-high heat. Brown
the chicken on all sides. Transfer
the chicken to a dish and set
aside.
Add the flour to the pot or
skillet and cook, stirring con-
stantly, until absorbed, about 3
minutes. Whisk in the broth and
wine and bring to a boil. Add
the shallots, garlic, parsley and
bay leaf and stir well. Add the
chicken pieces, skin side down,
and cover the pan. Bring to a -
boil, reduce heat, cover and cook
for about 20 minutes, until the
chicken is cooked through. Serve
hot with the sauce spooned over.
Makes 4 servings.

Veal Sauce
Delicious served over mashed
potatoes or pasta. I sometimes
add 12 ounces of sliced mush-
rooms to the sauce at the same
time as the tomatoes.
1/4 cup olive oil
2 pounds ground veal
2 cups chopped onions

2 tsp. minced garlic
1 can (about 28 oz.) diced
tomatoes in puree
1 1/2 cups red wine
1 can (about 14 oz.) beef
broth
2 Tbsp. dried parsley flakes
1 tsp. oregano
salt and pepper to taste
Heat oil in large pot over medi-
um-high heat. Add veahonions
and garlic and. cook, breaking up .
the meat with a fork. Add toma-
toes, wine and broth and bring
to boil. Reduce heat to medium;
simmer until mixture thickens
to sauce consistency, stirring
occasionally, about 30 minutes.
Season to taste with -salt and
pepper. Makes 8-12 servings.

Berries In Red Wine
2 cups sweet red wine
about 1/4. cup sugar
1 pint halved strawberries
(quarter if large)
1 pint raspberries
1 pint blackberries
1 cup whipping cream,
whipped
Combine wine and sugar in
a large bowl. Two hours before
serving, stir in the berries. Chill
until ready to serve. Serve ber-
ries in small bowls with some of
their juices. Serve with whipped
cream. Makes 6 servings.

Wine Poached Pears
These pears are cooked whole.
However, you may also halve the
pears lengthwise or cut them

into wedges. Cooking time for
smaller pear pieces will be
shorter.
6 firm but ripe Bosc pears
3 cups red or white wine
3/4 cup sugar
1 cup water or more
grated zest of 1 lemon,
optional
1 tsp. vanilla extract, optional
Cut the bottom of the pears
into a flat plane. Use a melon-
bailer to scoop out the seeds
from the bottom of the pears
(this is optional — you may also
poach the pears with the seeds).
Leaving the stem intact, peel the
pears. Set aside. ,
Combine wine, sugar, water,
zest and vanilla in a large pot,
just large enough to accommo-
date the pears (so that the pears
don't fall over on their sides).
Bring to boil. Place the pears in
the liquid and add more water
if needed, until the liquid nearly
covers the pears.
Bring the liquid to a boil again,
reduce heat to simmer and cook
the pears for about 30 minutes,
until just tender. Remove from
heat and transfer the pears to
a glass or plastic bowl or dish.
Cover and chill (you can serve
the pears as is, with a bit of liq-
uid spooned over, or you may
make the remaining liquid into a
syrup by boiling the liquid until
reduced to a thickened syrup).
Makes 6 servings.

.

More recipes are at JNonline.us

May 4 • 2006

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