(Family Features) Whether it’s a semi-full bottle of crisp white or a half-empty bottle of leftover red, there are creative ways to make the most of unused wine after all the holiday parties come to an end.
The World Wine Guys and Deutsch Family Wine & Spirits offer these ideas to help you put your leftover wine to good use this holiday season:
Make Red Wine Vinegar
Impress your guests by adding homemade red wine vinegar to your next dish. Add one part raw vinegar to two parts leftover red wine then store your mixture in a dark, cool place. Monitor periodically and keep testing until you get the desired vinegar smell, strain and refrigerate. Use as desired on salads and in homemade sauces and marinades.
Create Wine Ice Cubes
If you can't use your leftover white wine right away, pour the remaining liquid into ice trays and freeze. Next time you’re enjoying a glass, add some of the cubes to your wine to keep it cold. This trick can also work with a rosé or sparkling wine like Josh Cellars California Rosé or Enza Prosecco. Using the frozen wine cubes instead of ice can prevent what you pour from becoming too watered down.
Both red and white wines can be used in a variety of different dishes from appetizers to desserts. Keep in mind that open bottles should be used within 2-3 days, so look to use your leftovers sooner rather than later. Try adding wine to a seasonal side dish like these White Wine Glazed Carrots. It can also be used as a savory addition to main courses such as this classic Red Wine Tomato Sauce.
For more information on wines for the holidays, visit WineFix.com.
White Wine Glazed Carrots
Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine "
- 6 medium carrots, halved lengthwise and cut into 2-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups water
- 1 tablespoon honey
- 2 tablespoons Barone Fini Pinot Grigio
- salt, to taste
- pepper, to taste
- In large skillet, combine carrots and olive oil; add water. Cook over medium-high heat until carrots are tender. Add honey and white wine; cook and stir 2 minutes until carrots are glazed.
- Add salt and pepper, to taste.
Red Wine Tomato Sauce
Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine"
- 1 teaspoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can whole, peeled tomatoes
- 1/8 cup Villa Pozzi Nero D’Avola
- 1/4 cup balsamic vinegar
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon dried sea salt
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- In medium-size pot, heat olive oil. Add onion and saute 4 minutes then add minced garlic and saute 1 minute.
- Add tomatoes, wine, vinegar, red pepper, sea salt, oregano, thyme and basil; reduce heat and simmer about 40 minutes.
Source: Deutsch Family Wine & Spirits
- 4 medium red, green or yellow bell peppers
- 1 14 1/2-ounce can diced tomatoes, drained
- 1 8-ounce can tomato sauce
- 3 tablespoons chopped fresh parsley, divided
- 1 pound ground beef
- 1/2 cup finely chopped onion
- 1/2 cup cooked white or brown rice, cooled
- 1 tablespoon Worcestershire sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Chopped fresh parsley (optional)
- Heat oven to 400°F. Cut tops off bell peppers; remove seeds and membranes. Place peppers upright in 8-inch square baking dish, cutting thin slice off bottoms of peppers to stabilize, if necessary.
- Combine tomatoes, tomato sauce and 1 tablespoon parsley in large bowl. Remove and reserve 1 cup tomato mixture. Combine ground beef, onion, rice, remaining 2 tablespoons parsley, Worcestershire sauce, garlic, salt and black pepper with remaining tomato mixture in bowl, mixing lightly but thoroughly.
- Spoon beef mixture evenly into peppers. Top with reserved tomato mixture. Cover baking dish with aluminum foil.
- Bake at 400°F for 30 minutes. Uncover baking dish; continue baking 35 to 40 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color. Garnish with parsley, if desired.
Preparation and Cooking Time
Calories: 328 | Total Fat: 15g
Cholesterol: 77mg | Protein: 25g
Carbohydrates: 25g | Sodium: 824mg
Notes, Tips & Suggestions:
Cook's Tip: Due to the natural nitrate content of certain ingredients such as onions, celery and bell peppers, ground beef may remain pink even when a 160°F internal temperature has been reached. Always verify the internal temperature with a meat thermometer or instant-read thermometer to be certain it reaches 160°F.
(Family Features) You don’t have to be a master chef to create great meals that your family will love. Simple yet flavorful and warming dishes are the perfect solution for busy cooks with hungry families to feed.
Using high-quality ingredients helps guarantee you’re serving meals you can be proud of, even when you’re short on time. For delicious dinners, look for ingredients such as Hunt’s® tomatoes and KRAFT® Parmesan cheese. Hunt’s diced, stewed and whole tomatoes are peeled using only steam and their sauce is 100 percent natural with no preservatives.
Ranging from a Latin-inspired Chorizo Bolognese to easy Italian lasagna in a skillet, these recipes combine carefully chosen ingredients, so you can serve meals rich with flavor and quality.
Look for more great recipe ideas at Hunts.com.
Easy Chicken Parmesan
- 1 can (15 ounces) Hunt’s Tomato Sauce
- 1 can (14.5 ounces) Hunt’s Diced Tomatoes with Basil, Garlic and Oregano, undrained
- 6 tablespoons KRAFT® Grated Parmesan Cheese, divided
- 6 small boneless skinless chicken breasts (6 breasts = 1 1/2 pounds)
- 3/4 pound spaghetti, uncooked
- 1 1/2 cups KRAFT Shredded Mozzarella Cheese
- Heat oven to 375°F.
- Pour tomato sauce and undrained tomatoes into 13-inch-by-9-inch baking dish. Stir in 1/4 cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
- Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
- Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
- Drain spaghetti. Serve topped with chicken and sauce.
Classic Spaghetti and Parmesan Meatballs
- 1 pound ground round beef (85 percent lean)
- 3/4 cup KRAFT® Grated Parmesan Cheese, divided
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
- 1 egg, slightly beaten
- 1 tablespoon finely chopped garlic, divided
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 3/4 cup finely chopped yellow onion
- 1 can (14.5 ounces) Hunt’s® Diced Tomatoes, undrained
- 2 cups Hunt’s Tomato Sauce
- 1/4 cup chopped fresh basil
- 1 tablespoon granulated sugar
- 12 ounces dry spaghetti, uncooked
- Preheat oven to 375°F.
- Combine beef, 1/2 cup Parmesan cheese, parsley, egg, 1 teaspoon garlic and salt in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F).
- Heat oil in large skillet over medium-high heat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, remaining 1/4 cup Parmesan cheese, basil and sugar. Bring to a boil.
- Add meatballs to sauce; gently stir to coat. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.
- Meanwhile, cook spaghetti according to package directions. Drain spaghetti; top with sauce and meatballs. Top with extra KRAFT Grated Parmesan Cheese, if desired.
- 8 ounces dry fettuccine pasta, uncooked
- 1/2 pound ground chuck beef (80 percent lean)
- 6 ounces fresh pork chorizo (Mexican-style)
- 1/4 teaspoon adobo seasoning blend
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped yellow onion
- 1/4 cup sliced stuffed green olives
- 1 can (15 ounces) Hunt’s® Tomato Sauce KRAFT® Grated Parmesan Cheese (optional)
- Cook pasta according to package directions, omitting salt.
- Meanwhile, heat large skillet over medium-high heat. Add beef, chorizo, adobo seasoning and pepper to skillet; cook 3 minutes or until meat begins to brown, stirring once.
- Add onion and olives; cook 2–3 minutes more or until meat is crumbled and no longer pink. Drain.
- Stir in tomato sauce; reduce heat and simmer 5–7 minutes, stirring occasionally. Serve sauce over pasta.
- Sprinkle with KRAFT Grated Parmesan Cheese, if desired.
Classic Skillet Lasagna
- 8 ounces dry bowtie (farfalle) pasta, uncooked
- 1 cup part-skim ricotta cheese
- 1/3 cup KRAFT® Grated Parmesan Cheese
- 2 tablespoons water
- 1/4 teaspoon ground black pepper
- 12 ounces Italian pork sausage
- 1/3 cup chopped yellow onion
- 2 cans (14.5 ounces each) or 1 can (28 ounces) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
- 1 can (6 ounces) Hunt’s Tomato Paste
- 1 1/2 cups shredded part- skim mozzarella cheese, divided.
- Cook pasta according to package directions, omitting salt.
- Meanwhile, combine ricotta cheese, Parmesan cheese, water and pepper in small bowl; set aside.
- Heat large skillet over medium-high heat. Add sausage and onion; cook 3–5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain.
- Add tomatoes (undrained), tomato paste, 3/4 cup mozzarella cheese and cooked pasta to skillet; stir to combine.
- Dollop spoonfuls of ricotta mixture on top of pasta mixture. Sprinkle with remaining mozzarella cheese.
- Reduce heat to low; cover and cook 2–3 minutes or until ricotta mixture is hot and mozzarella cheese melts.