Having leftover wine is a rare occurrence, because if the wine is good, it will never be left undrunk. However, sometimes we have to limit ourselves to a glass or we just get some wine that doesn’t suit our palate, and now we have half a bottle of wine sitting on the counter with nothing to do with it. Worry not – here are some amazing recipes where you can employ the leftover wine that will blow your taste buds away:
Lightly poached fish
Poached fish is often thought of as bland, but that’s just if you dump it into the water and call it a day. For this method, you’ll want to use some leftover white wine, as well as some staple aromatics. A salmon fillet is a perfect starting point, but most light fish will do well. Fill the pot with your wine, and if you don’t have enough, feel free to top it up with plain water. Chop up your aromatics and plop them all inside, setting it on medium heat. Once the liquid is bubbling, it’s time to drop the fish into the pot and simmer for about ten minutes depending on the thickness. If your water isn’t at a rolling boil, but at a gentle simmer, you likely won’t overcook it, but you still don’t want overcooked fish. Serve it on a plate with some grilled lemon slices and a side of your choice, and don’t forget to spoon the cooked aromatics on top for a pretty presentation and extra flavor!
There’s really nothing that will give the depth of flavor to a meaty sauce like a few good glugs of red wine. And since you can easily buy red wine online and have it delivered to your doorstep, you really have no excuse not to have it on-hand. You want to start your sauce by sautéing a chopped onion in a little bit of olive oil in a sauté pan with high sides. Forget about non-stick, you want the amazing fond to build up on the bottom of the pot. A minute later, add a minced clove of garlic and keep cooking until fragrant. Now, it’s meat time. Dump your minced beef (or veal) into the pan and break it up with a wooden spoon to evenly brown it. If you’ll be using this in a lasagna, you don’t have to worry about cooking the meat through, but you will want some good color on it either way. Season with salt, pepper and some Italian herbs to taste and then add a few good glugs of red wine into the mix. Let the alcohol boil off and the liquid reduce and you are ready to serve the most delicious and simple Bolognese sauce you’ve ever had.
Wine topped cheesecake
Time for dessert and it’s jiggling! For this one, you want to make a simple no-bake cheesecake. Start with a crumb base by smashing some cookies and combining with melted butter, pressing tightly into your individual serving dishes. Something with a removable bottom that you can take out will work great, but a small glass jar can also look stunning. Combine cream cheese, whipped cream, sugar, vanilla and some Greek yogurt into a smooth mixture and put it on top of the base. While that chills in the fridge, get your leftover rosé and pour it into a pan. Add some unflavored gelatin powder or agar-agar into the mix and follow the instructions on how to prepare it. Before you pour it on top of the dessert, make sure it’s at least at body temperature so it won’t melt the cheesecake. Chill and serve for a fun twist on the classic dessert.
Next time you have an open bottle, don’t reach for the glass – think of these recipes first!