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Entries tagged with 'wine'

Pear, Riesling, and Ginger Sorbet

Serious Eats Max Falkowitz 5 comments

Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that's ripe and juicy with a clean, refreshing heat. More

White Peach Sangria

Serious Eats Autumn Giles 3 comments

Herbaceous and tart, this is a cocktail drinker's sangria. Rosemary and gin add a layer of herbal complexity against the sweetness of white peaches. More

Cherry Sangria

Serious Eats Autumn Giles 2 comments

In this sangria, a red wine base gets a boost of cherry flavor from Cherry Heering liqueur. More

Plum Sangria

Serious Eats Autumn Giles Post a comment

Built around flavors that complement plums, like ginger and the nutty maraschino liqueur, this sangria starts with roasting deep red plums with star anise pods. More

The Blur from Nopa

Serious Eats Maggie Hoffman 2 comments

You've seen bubbly brunch drinks before, but this tart lime variation, served at San Francisco's Nopa (one of our favorite Bay Area brunch spots) is a bit unusual, made with herbal Green Chartreuse and maraschino liqueur to sweeten. More

Riesling Hot Toddy

Serious Eats Sydney Oland Post a comment

Warm riesling is delicious when steeped with honey, lemon, and cardamom. More

Mulled Spiked Wine from Lolinda

Serious Eats Lauren Sloss Post a comment

This recipe for mulled wine is adapted from Jerry Thomas, with the important addition of rum added to each glass. More

Zinfandel Spaghetti with Spicy Rapini

Serious Eats Nick Kindelsperger Post a comment

Blood Orange Beaujolais Marmalade

Serious Eats Lucy Baker 1 comment

This marmalade has a gorgeous, purple-crimson hue. The flavor is a bit sweeter than traditional marmalade, with notes of raspberry and wine. It would be absolutely delicious sandwiched between layers of almond or polenta cake, or try it with cornmeal biscuits. A jar would make a great Valentine's Day gift. More

DIY Sweet Vermouth

Serious Eats Marcia Simmons 3 comments

Sweet vermouth has a delicate balance of rich, spicy, sweet, and bitter flavors, and is an essential ingredient in dozens of classic cocktails. More

Citrus and Anise Mulled Wine

Serious Eats Max Falkowitz 2 comments

This mulled wine is heavy on citrus and anise flavors thanks to a generous squeeze of orange and a complex blend of spices. More

White Wine Frozen Yogurt

Serious Eats Max Falkowitz 5 comments

Use a very dry white wine here; it needs to stand out to a fair amount of sugar, and sweeter wines will taste cloying. Make sure your yogurt and wine are well chilled. If not, you'll need to chill your base before churning. More

Raspberry-Rosé Sorbet

Serious Eats David Lebovitz Post a comment

The alcohol in the wine keeps it from freezing too hard in the ice cream maker, but it sets up perfectly after a stint in the freezer. More

Fresh Watermelon Sangria

Serious Eats Maggie Hoffman 2 comments

Fresh watermelon adds delicate sweetness, and a squeeze of lime heightens the tartness of the white wine in this sangria. More

Cardamom Lee's Cake

Serious Eats Max Falkowitz Post a comment

This is an icebox cake introduced to me by Lee Holtzman, a friend and food writer. It's an heirloom recipe of the Holztman family, one I've never heard of before or since, so I've adopted the name her family gave it. It's an icebox cake, a Northern European tiramisu: dry-ish cookies soaked in spirit-laden liquid, layered with whipped cream and chilled until the layers meld into a mellow, puffy cloud. More

Scooped: Prosecco, Lemon, and Ginger Granita

Serious Eats Max Falkowitz 3 comments

I often hear people lament their inability to make frozen desserts for lack of equipment. But nothing's quite as satisfying as pulling dessert out of the freezer at the end of a long meal—nodding, yes, it is homemade. For these occasions, we have granita, one of the easiest and most elegant desserts ever made. The ingredients couldn't be simpler, the technique no more elementary. And they wake up the palate like nothing else. No ice cream maker required. More

Stir-Fried Greens with Rice Wine

Serious Eats Chichi Wang 1 comment

[Pictured: Stir-fried sweet potato greens.]... More

Strawberry Purée

Serious Eats helenjane Post a comment

If you have a Vitamix-style professional blender, you won't need to strain because the blender is so powerful. If you're like me and sad because you don't have a powerful blender, you'll have to push the mixture through a small... More

Raspberry Purée

Serious Eats helenjane Post a comment

White Peach Purée

Serious Eats helenjane Post a comment
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