3/4 cup heavy cream
5 ounces milk chocolate, chopped
5 ounces dark chocolate, chopped
3 tablespoons of your favorite cabernet sauvignon
sprinkles or cocoa powder for rolling
Directions:Add chopped chocolate to a large bowl.
Heat heavy cream in a saucepan over medium heat. The minute it starts boiling, remove from heat and pour over the chocolate. Add wine. Let sit for 3 minutes, then whisk continuously until smooth. Press a piece of plastic wrap over top of the bowl and press down so it adheres to the chocolate. Refrigerate for at least two hours (or overnight - perfect!), then using a small melon baller or spoon, scoop chocolate out and roll them into balls, placing on a sheet of wax paper. Roll the truffles in cocoa or sprinkles, then refrigerate for about 30 minutes before serving.These are best cold, but they can sit out at room temperature for a few hours too. I do keep them refrigerated when not serving.
2 bottles red wine (Tempranillo, Merlot, Shiraz, etc.)
3/4 cup brandy
1/2 cup orange flavored liqueur
juice of one large orange, strained (approx. 1 cup)
1 large orange, sliced into rounds (reserve some for garnish, optional)
1 lemon, sliced into rounds
1 pound strawberries, sliced lengthwise (reserve some for garnish, optional)
1 large bottle of carbonated water (e.g. Perrier)
1) In a pitcher, combine all ingredients except for: any fruit reserved for garnish, carbonated water, and ice cubes.
2) Stir to combine. Cover the pitcher with plastic wrap and allow to refrigerate for at least 12 hours, and up to 2 days.
3) Stir the sangria before serving. Pour some sangria into each glass, over ice, leaving room for fruit and water. Transfer some of the fruit form the pitcher of sangria into each glass. Top glasses up with a splash of carbonated water.
24 small red potatoes (about 2-1/2 pounds)
1/4 c. butter, cubed
1/2 c. shredded Parmesan cheese, divided
1/2 c. crumbled cooked bacon, divided
2/3 c. sour cream
1 egg, lightly beaten
1/2 t. salt
1/2 t. pepper
1/8 t. paprika
1-2 glasses favorite wine
Pour a glass of wine and taste. Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain
When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level is necessary.)
In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika.
Place in an ungreased 15"x10"x1" baking pan. Bake at 375o 12-18 minutes or until heated through while sippng on wine. Yield 2 dozen.