Secrets Uncorked: Genius Recipes to Finish Your Open Bottle of Wine
Do you have some leftover wine? Depending on its age and variety, that open bottle might hold up for just three days or as long as a week. You can freeze it in ice cube trays for future pitchers of sangria, but why not use it up as part of a delicious dish? Food Lion has your back with these recipe ideas, all of which are perfect for finishing off a partial bottle.
Red Wine: Pretty Pasta
Pasta, wine — they're a match made in heaven. For this dish, you start boiling your pasta in water for about three minutes before draining it and finishing cooking it in wine. Begin by sautéing two minced shallots, a couple cloves of diced garlic, and some crushed red pepper flakes in olive oil for a few minutes until the garlic is softened and lightly golden. Then add 1 1/2 cups dry red wine and bring to a simmer. Add the drained pasta. Continue cooking until the pasta absorbs the wine and is al dente. Garnish with freshly cracked black pepper, minced fresh parsley, and shaved parmesan.
White Wine: Braised Chicken Thighs
Let your slow cooker do all the heavy lifting for you when you make this elegant, simple dish. Combine a package of frozen pearl onions and skinless chicken thighs in your slow cooker. Top these with a mix of:
- 1 10-ounce can cream of chicken soup
- 1/3 cup Sauvignon blanc or Chardonnay
- 3 tablespoons fresh parsley, minced
- 1 tablespoon fresh tarragon, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon freshly ground black pepper
Pour the liquid over the chicken, pop the lid on the cooker, and cook the dish on low for about eight hours. Serve over rice, pasta, or cooked whole grains like farro.
What's the secret to fluffy, perfect pancakes for a special occasion brunch? You guessed it: champagne. Use it in the pancake batter for that little something extra to wow everyone around the table.
- 1 cup buttermilk
- 1/4 cup Brut champagne
- 2 eggs
- 2 tablespoons melted butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 3 tablespoons sugar
- Add the melted butter, buttermilk, and eggs to a bowl and whisk until combined.
- In a separate bowl, mix the sugar, salt, baking powder, and flour together.
- Stir the wet ingredients into the dry ingredients until they're just combined. Set this aside for 20 minutes.
- As you start heating your griddle, fold the champagne into your pancake batter.
- Add 1/4 cup of batter to the griddle at a time, cooking the pancakes until the tops begin bubbling before flipping. Cook for another couple minutes until they're golden.
There are so many ways to use up leftover wine. Add it to your favorite marinara sauce, deglaze the pan while sautéing veggies, or even add it to boxed cake mix for a surprising twist on classic cupcakes.