Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that's ripe and juicy with a clean, refreshing heat.
'wine' on Serious Eats
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.
In this sangria, a red wine base gets a boost of cherry flavor from Cherry Heering liqueur.
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.
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.
Warm riesling is delicious when steeped with honey, lemon, and cardamom.
This recipe for mulled wine is adapted from Jerry Thomas, with the important addition of rum added to each glass.
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.
Sweet vermouth has a delicate balance of rich, spicy, sweet, and bitter flavors, and is an essential ingredient in dozens of classic cocktails.
This mulled wine is heavy on citrus and anise flavors thanks to a generous squeeze of orange and a complex blend of spices.
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.
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.
Fresh watermelon adds delicate sweetness, and a squeeze of lime heightens the tartness of the white wine in this sangria.
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.
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.
[Pictured: Stir-fried sweet potato greens.]...
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...