Celebrating Mother's Day with Wine: Recipes for you
If there's one thing that's common among moms, it's their love for wine. Whether it's during dinners after a long day or weekend brunch with amigas, you can be sure that they'll have their wine glasses out. And what else do they love? Anything made by their children! So why not surprise them this Mother's Day with the best of both worlds? Celebrate Mother's Day and gift your mom with a homemade dish made with love by you.
- Chicken Adobo with Red Wine
A classic “luto ni mommy” that cannot be topped by anyone else, make it with a red wine twist as a sweet gift for her lunch.
Ingredients
- 800 grams chicken wings
- 2 stems rosemary
- a knob of butter
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 4 medium shallots, cut in rings
- 4 bay leaves
- 1/2 cup red wine
- 1/2 cup red wine vinegar
- 1/2 cup chicken stock
- 1/8 cup soy sauce
- 1/2 teaspoon crushed black pepper
- Pinch of salt to taste
- 1/4 cup grated gouda or cheddar cheese for garnish
- Bunch parsley leaves flat, chopped
-
2 teaspoons crunchy onions for garnish
Instructions
- Cut the chicken wings in pieces. Remove the smallest piece.
- Heat the pad with olive oil and butter.
- Once the butter has melted. Put in the rosemary stems and saute until fragrant.
- Add the garlic and saute until soft but not burned.
- Add the chicken wings until brown. The chicken wings do not have to be very cooked at this stage. Just ensure that the outer layer of the wings do not have any raw sign.
- Add the red wine, bay leaves and pepper and simmer until reduced to half. Flip the wings every now and then.
- Add the red wine vinegar and simmer until reduced to half. Flip the wings every now and then.
- Add the chicken stock and onion until reduced to half. Flip the wings every now and then.
- Add the soy sauce and simmer for 5 - 8 minutes.
- Add a pinch of salt according to taste or not at all. Stir.
- Remove the rosemary stems and bay leaves.
- Serve with grated cheese, crunchy onions and chopped parsley leaves on top. Enjoy.
- Red Wine Spaghetti with Meatballs
This might have been your pasta request since childhood, so why don’t you turn the table and elevate it for this special day?
Ingredients
Sauce:
- 3 28-ounce cans tomatoes, crushed with hands
- 2 large yellow onions, large diced
- 4 cloves garlic, minced
- 1 bay leaf
- 1 stick unsalted butter
- 1/2 bunch parsley, chopped
- Kosher salt
-
Ground black pepper
Meatballs:
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, small diced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon dried sage
- 1/2 to 3/4 cup whole milk
- 2 pounds lean ground beef
- 1/2 cup couscous
- 1/2 cup freshly grated Parmesan
- 1/2 cup ricotta
- 2 large eggs
- 2 cloves garlic, grated
-
Kosher salt
Pasta
- 1 bottle red wine
- Kosher salt
- 1 pound spaghetti
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- For the sauce: Combine the tomatoes, onions, garlic and bay leaf in a large oven. Season with salt and pepper and bring to a simmer over medium heat. Simmer, partially covered, until the tomatoes have broken down and the sauce has slightly thickened, 30 to 45 minutes. Remove the bay leaf and pulse the sauce with an immersion blender until slightly smooth but still rough. Add the butter and half of the parsley and season to taste. Keep warm over medium heat until the meatballs are ready.
- For the meatballs: While the sauce is simmering, start on the meatballs. In a large saute pan, heat the olive oil over medium-high heat. Add the onions and saute until tender, 5 to 7 minutes. Remove the pan from the heat.
- Combine the Italian seasoning, red pepper flakes, sage and 1/2 cup of the milk in a small bowl and set aside to allow the dried herbs to reconstitute, about 5 minutes. This will soften the spices and release their flavors.
- Transfer the sauteed onions and milk mixture to a large bowl. Add the ground beef, couscous, grated Parmesan, ricotta, eggs, garlic and 2 teaspoons of kosher salt. Combine with your hands, making sure not to overmix. If the mixture looks too dry, add the remaining 1/4 cup milk. Using a 1 1/2-ounce-portion scoop or a scant 1/4 cup, scoop the mixture onto the prepared baking sheet. The mixture should yield 30 meatballs.
- Bake the meatballs until firm on the outside but slightly undercooked in the center, 10 to 15 minutes. Add the meatballs to the blended sauce and cook until cooked through, 10 minutes.
- For the pasta: In a large high-sided saute pan, bring 5 cups water, 3 cups of wine, and some salt to a boil. Add the pasta and cook until al dente, about 9 minutes, pressing the pasta down as it cooks to make sure it is fully submerged in the liquid.
- Strain the cooked pasta and return it to the pan along with any remaining wine (there should only be a little bit, less than 1/4 cup) and 1 cup of the sauce. Toss to combine. Serve immediately, topped with more sauce and the meatballs. Garnish with the remaining parsley and shaved Parmesan.
- Glazed T-bone with Red Wine and Mushrooms
It’s a special day and that calls for steak made specially by you. There’s no better way to celebrate!
Ingredients
- 800g-1kg piece porterhouse steak on the bone
- 2 tbsp extra virgin olive oil
- 30g unsalted butter
- 3 garlic cloves, sliced
- 6 thyme sprigs
- 150g Swiss brown mushrooms
- 2 portobello mushrooms
-
1 cup (250ml) red wine
Instructions
- Preheat oven to 200°C. Season steak well.
- Heat a large ovenproof frypan over high heat. Add oil, then add steak and cook for 3 minutes or until browned. Turn steak and add butter, garlic and thyme.
- Cook, basting steak for 1 minute or until coated, then add mushrooms and coat with butter.
- Add wine, bring to a simmer, then transfer to oven and roast for 5-6 minutes for medium-rare or until cooked to your liking. Remove and set aside to rest for 5 minutes.
- Slice steak and serve with mushrooms, pan juices and scattered with chervil.
- Shrimp Scampi
Does your mom love seafood? This dish explodes with flavors and is very easy to prepare. It goes well with her favorite white wine too!
Ingredients
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- ½ cup dry white wine or broth
- ¾ teaspoon kosher salt, or to taste
- ⅛ teaspoon crushed red pepper flakes, or to taste
- Freshly ground black pepper
- 1¾ pounds large or extra-large shrimp, shelled
- ⅓ cup chopped parsley
- Freshly squeezed juice of half a lemon
-
Cooked pasta or crusty bread
Instructions
- In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
-
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
- Red Wine Brownies
Surprise your mom with a sweet treat by making her delicious homemade brownies with another depth of flavor.
Ingredients
- 1/2 cup unsalted butter
- 4 ounces bittersweet chocolate, chopped
- 1 1/2 cups light or medium brown sugar
- 2 eggs, room temperature
- 3/4 cup cocoa powder
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
-
1/4 cup red wine
Instructions
- Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper or oil.
- In a small saucepan over low heat, melt the butter. Once melted, add in chopped chocolate, stirring constantly until the chocolate is melted completely.
- In a standing mixer with a whisk attachment, add in brown sugar. Slowly pour melted chocolate mixture into brown sugar with the mixer running on medium speed. Add in eggs, one at a time, with the mixer still on. Beat for 30 seconds, until the color of the batter lightens just a bit.
- Turn the mixer to low and add in cocoa powder, flour, salt, vanilla extract, and wine, beating for an additional 30 seconds.
- Pour batter into the prepared pan and bake for roughly 40 mins, or until a knife inserted in the center of the brownies comes out mostly clean.