Non Alcoholic Wine Food

Recipes
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Dubai- United Arab Emirates
 Creamy Curried Chicken
Breasts
1 Cup Chardonnay (Non Alcoholic)
1/4 Cup currants
1 tsp. Light olive oil with dash of sesame
oil
4 six-oz boneless chicken breasts with skin
on
1/4 tsp. Salt
1/4 tsp. White pepper
2 cups sliced mushrooms
1 TB curry powder
1 Cup evaporated skimmed milk
2 TB cornstarch mixed with 2 TB ARIEL
Brut Cuvee or Chardonnay
4 Cups cooked long grain white rice
 Creamy Curried Chicken
Breasts
 Soak the currents in the ARIEL wine
for 10 to 15 minutes.
 Heat the oil in a skillet large enough
to hold all the chicken breasts.
 Lay the breasts in the hot pan skin
side down; sprinkle with salt and
pepper and fry until browned, 3 to 4
minutes.
 Turn, brown the other side about 3
minutes and remove from pan.
 Creamy Curried Chicken
Breasts
 Pour off most of the pan juices,
leaving a moist base.
 Toss in the mushrooms and cook
until they start to give up their liquid.
 Add the curry and pour in the non
alcoholic wine with the currants.
 Remove skin from chicken, return
the chicken to the pan, cover and
simmer for 20 minutes.
 Creamy Curried Chicken
Breasts
 Set the chicken breasts on a warm
plate and pour the evaporated milk
into the pan and stir well.
 Now add the slurry (cornstarch and
Ariel Chardonnay) and heat to
thicken.
 To serve: Coat each breast with
sauce and mushrooms.
 Pour the rest of the sauce over the
hot rice.
 Add the tiny, sweet peas to complete
 Creamy Curried Chicken
Breasts
 Nutritional Profile (per serving)
 % of Daily Value:Kerr
 Calories:581
 Fat (gm):6
 Saturated Fat (gm):1
 Calories from Fat:31
 %Cholesterol (mg):65
 Sodium (mg):374
 Fiber (gm):9
 Carbohydrates (gm):90
Champagne Poached Salmon
Fillets
Salmon:
1 1/2 Cups ARIEL Blanc 2000
1 tsp. dried tarragon
2 cloves garlic, crushed
10 peppercorns
4 four ounce salmon fillets
1 TB. Arrowroot mixed with 2 TB.
ARIEL 2000
Champagne Poached Salmon
Fillets
Side Dish:
3 cups cooked long grain rice, hot
3 cups chopped arugula or mustard
greens, uncooked
2 Roma tomatoes, seeded and
chopped
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Champagne Poached Salmon
Fillets
Garnish:
1 TB. Chopped fresh tarragon or
parsley
4 cups lightly steamed broccoli
sprinkled with freshly squeezed
lemon juice
Champagne Poached Salmon
Fillets
 Bring the Brut, tarragon, garlic, and
peppercorns to a boil in a small
saucepan. Cover and allow to simmer
for 5 minutes. Strain into a large
sided skillet.
 Lay the salmon fillets into the
poaching liquid, skin side down.
 Spoon the liquid over the top, cover
and simmer over low heat for ten
minutes.
Champagne Poached Salmon
Fillets
 While the salmon is cooking,
combine the hot rice with the greens,
tomatoes, and seasonings. Cover and
keep warm.
 When the salmon is done, place a
fillet on each of the four warm plates
with a scoop of the rice. Strain the
liquid back into the small saucepan
and pour in the slurry.
 Cinnamon Apple Frozen
Yogurt
 I'vefound that soymilk helps to
smooth out homemade frozen
yogurt.
 This recipe has one of the best
textures Graham has achieved to
date.
 Please try this and let us know what
you think!
(makes one quart)
 Cinnamon Apple Frozen
Yogurt
2 medium cooking apples (jonogold,
Gravenstein, Winesap) peel on, roughly
chopped.
1 Cup ARIEL White Zinfandel
1 TB cornstarch mixed with 2 TB ARIEL
White Zinfandel (slurry)
1/4 cup sugar
1/4 cup white corn syrup
1/4 tsp. ground cinnamon
1/4 tsp. vanilla
1 cup yogurt cheese
3/4 cup 1% soy milk
 Cinnamon Apple Frozen
Yogurt
 Cook the chopped apples with the wine
over medium heat until the apples are
very soft and the liquid is almost gone,
about 25 min.. Push through a strainer.
 Return the strained puree to saucepan,
stir in the slurry, and heat to cook the
cornstarch, 30 seconds to one minute.
Add the sugar, corn syrup, cinnamon, and
vanilla, stirring until the sugar is
dissolved.
 Allow to cool, then set in the refrigerator
to chill.
 Cinnamon Apple Frozen
Yogurt
 Whisk the yogurt and soymilk
together until very smooth.
 Add the chilled apple mixture and
stir until well mixed.
 Pour into your ice cream freezer and
freeze according to the
manufacturer's directions.
 Let it ripen in the freezer for 1 hour
if you like. It is best serves slightly
soft.
 Cinnamon Apple Frozen
Yogurt
 Nutritional Profile (per serving)
 % of Daily Value:
 KerrCalories:2411
 % Fat (gm):1
 Saturated Fat (gm):0
 Calories from Fat:3%
 Cholesterol (mg):2
 Sodium (mg):141
 Fiber (gm):2
 Carbohydrates (gm):53
 Protein (gm):8
 Italian Beef Stew with
Polenta
 The flavor in this dish comes
primarily from the wine and
vegetables with the beef just
rounding it out.
 It's a good example of "meat in a
minor key".
 It can be served with pasta or rice
instead of polenta but the polenta
has a special creamy texture that
goes beautifully with the chewy meat
and tender vegetable.
 Italian Beef Stew with
 Stew Polenta
1 tsp. light olive oil with a dash of toasted sesame
oil
12 ounces beef round, trimmed of all fat and cut
in 1 inch cubes
1/4 tsp salt
1/4 teaspoon freshly ground black pepper
1 ounce Canadian bacon, chopped
1 cup chopped onion
1/2 cup diced carrots
1/3 cup chopped celery
1 tsp. oregano
1/2 tsp. thyme
1 bay leaf
1 cup ARIEL Cabernet Sauvignon
1/2 cup low sodium beef broth, preferably
homemade
1/2 cup low sodium diced tomato
1 tsp. arrowroot mixed with 1 Tbl. Merlot (slurry)
 Italian Beef Stew with
 Polenta Polenta
3 cups cold water
1 cup cornmeal
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

 Vegetable
2 bunches collard greens, washed, stemmed and
lightly steamed
 Italian Beef Stew with
Polenta
 Preheat the oven to 350F..
 Heat 1/2 teaspoon of the oil in an
oven proof skillet.
 Brown the meat on all sides and
remove from the pan.
 Pour the rest of the oil into the same
pan and fry the onion until it starts
to wilt, 2 or 3 minutes.
 Add the garlic, Canadian bacon,
carrots, celery, herbs, salt and
pepper.
 Italian Beef Stew with
Polenta
 Turn the heat to medium and cook
for 5 minutes stirring so the
vegetables don't brown.
 Return the meat to the pan, pour in
the wine, broth and tomatoes and
add the bay leaf.
 Cover and bake for 1 1/2 hours in
the preheated oven.
 Discard the bay leaf and add the
slurry.
 Bring to a boil to thicken.
 Italian Beef Stew with
Polenta
 Before the stew is done, start the polenta
in a large saucepan.
 Stir the cornmeal into the boiling water in
a slow, steady stream, keeping the water
boiling.
 Add the salt and pepper after the
cornmeal has been added.
 Stir, scraping the bottom and sides of the
saucepan often, until the polenta is thick
and pulls away from the sides of the pan
cleanly.
 This will take 25 minutes for coarsely
ground cornmeal and 5 to 10 minutes for
regular cornmeal.
 Italian Beef Stew with
Polenta
 To serve: Spoon the meat sauce
over the polenta and sprinkle with
chopped fresh parsley.
 Served with the steamed collards on
the side.
 Enjoy with Rouge or Merlot.
 Serves 4
 Italian Beef Stew with
Polenta
 Nutritional Profile (per serving)
 % of Daily Value: Classic/Kerr
 Calories:525/331
 Fat (gm):24/5
 Saturated Fat (gm):8/1
 Calories from Fat:41%/15%
 Cholesterol (mg):112/48
 Sodium (mg):482/444
 Fiber (gm):3/7
 Carbohydrates (gm):25/46

Classic Compared: Beef Braised in Red Wine Sauce

 Mushroom Barley Soup
 This is a hearty vegetarian soup with
the classical combination of
mushrooms and barley.
 It can be made with beef broth
instead of water, if you prefer.
 It will warm your family and friends
on a chilly day.
 Mushroom Barley Soup
1 cup Merlot
.35 ounce (1 package) dried Porcini mushrooms
1/3 cup sun dried tomatoes
1/2 cup pearl barley
1/2 tsp salt
4 cups water
1 tsp. light olive oil with a dash of toasted sesame
oil
1/2 cup chopped onion
2 cloves garlic, chopped
1 pound crimini or white button mushrooms,
sliced
1 tsp. dried basil
1 1/2 cups low sodim, diced tomatoes in juice
Garnish
4 Tbl. Dannon plain, non fat yogurt
 Mushroom Barley Soup
 Heat the Merlot until it is hot but not
boiling.
 Add the dried mushrooms and sun dried
tomatoes and soak for 30 minutes.
 Drain through a sieve lined with a paper
towel, saving the wine.
 Coarsley chop the tomatoes and
mushrooms.
 Whilst the mushrooms and tomatoes soak,
cook the barley in the water with 1/4 tsp.
of the salt for 30 minutes.
 Mushroom Barley Soup
 Heat the oil in a large, hight sided skillet
and fry the onion until it wilts, 1 to 2
minutes.
 Add the garlic, mushrooms, basil and the
rest of the salt and continue cooking until
the mushrooms start to give up their
liquid.
 Pour in the tomatoes, reserved wine and
chopped mushrooms and sun dried tomato
mixture.
 Simmer for 15 minutes.
 Pour in the cooked barley with its water
 Mushroom Barley Soup
 The soup can be eaten immediately,
but the flavor improves as it sits.
 Serve it with a dollop of yogurt and
hearty Italian bread.
 Enjoy with Chardonnay or Merlot.

Serves 4
 Mushroom Barley Soup
 Nutritional Profile (per serving)
 % of Daily Value:Classic/Kerr
 Calories:309/179
 4% Fat (gm):17/2
 Saturated Fat (gm):5/0
 Calories from Fat:50%/12%
 Cholesterol (mg):16/0
 Sodium (mg):547/349
 Fiber (gm):6/7
 Carbohydrates (gm):36/36
Classic Compared: Porcini & Rice Soup
 Petite Coq au Vin 
A chicken cooked gently in red wine, now
what could be more French… or more
delicious?
 I took this classic and used the Rock
Cornish game hens, the small flavorsome
North American bi-partisan or multi
national experiment in genetics and
bathed it in a Napa Valley Merlot.
 Add new potatoes to the "casserole" and
spinach as a side dish and you'll get more
than a "whiff" of the pleasures in store for
you at the French flavored tables of
Quebec in Canada.

 Serves 6
 Petite Coq au Vin 
 1/2 tsp. Olive oil
2 Rock Cornish game hens 24 ounces, each cut in
half
10 ounces pearl onions, peeled
3 ounces Canadian bacon, cut in 1/2 inch pieces
2 medium turnips, peeled and cut in 1" pieces
12 medium mushrooms, whole
1 pound tiny new red potatoes whole with skin
intact
1/2 tsp. Thyme
1/4 tsp. Salt
1/4 tsp. Pepper
3 bay leaves
1 1/2 low sodium canned or homemade chicken
stock
1 1/2 cups Merlot
2 TB sherry mixed with 4 TB water (slurry)
 Petite Coq au Vin 
 Preheat the oven to 350 degrees.
 Heat the oil in a 10-inch skillet on
medium.
 Brown the hens skin side down,
turning once, 5 minutes.
 It will be a tight squeeze, but no
matter. Remove from the pan and
set aside.
 Petite Coq au Vin 
 Place the onions, Canadian bacon,
turnips, mushrooms, potatoes and
thyme into the pan and cook stirring
2 or 3 minutes.
 Add the salt, pepper, bay leaves and
pour in the stock and wine.
 Return the browned hens to the pan,
cover, and bring to a boil.
 Bake in preheated over 40 minutes.
 Petite Coq au Vin 
 Remove the chicken to a plate to
cool slightly, before removing the
skin and bones.
 Leave the flesh in the largest pieces
possible.
 Discard the skin, bones, and bay
leaves. Carefully strain the liquid into
A fat strainer then pour back into the
pan (through a sieve) without the fat.
 Petite Coq au Vin 
 Bring to a boil and let it Boil,
uncovered, 10 minutes to reduce the
liquid and finish the vegetables.
 Stir in the slurry and return the
cooked chicken. Place a handful or
raw spinach leaves into each of 6
bowls and ladle the stew over the
top.
 Sprinkle parsley on each serving.
 Petite Coq au Vin 
 Nutritional Profile (per serving)
 % of Daily Value:Kerr
 Calories:316
 Fat (gm):7
 Saturated Fat (gm):2
 Calories from Fat:6%
 Sodium (mg):707
 Fiber (gm):9
 Carbohydrates (gm):31
 (Bisi Mev (Serve 4
2 bags Uncle Ben's boil in bag Converted
Rice or 2 cups cooked rice.
12 sundried tomato halves
1 medium sweet onion, finely diced
1/2 tsp. light olive oil with a dash of
toasted sesame oil
3 cups frozen petite peas
1 cup chopped arugula leaves
1 TB chopped parsley
1/4 tsp. Salt
1/4 tsp. Freshly ground black pepper
12 large basil leaves
1/2 cup Chardonnay
2 TB freshly grated Parmesan cheese
1/2 tsp. balsamic vinegar
 Bisi Mev
 Cook the boil in bag rice uncovered in a 2-
quart saucepan in 8 cups of water for 10
minutes.
 Preheat the oven to 350 degrees.
 Soak the sun dried tomato halves in hot
water to cover in a small saucepan for 10
minutes and then chop into 1/2 inch slices.
 Fry the onion in the oil in a high sides pan
over medium high heat for 1 minute.
 Add the sun-dried tomatoes, and stir until
the onions are transparent, about 1 more
minute.
 Bisi Mev
 Add 1 cup of the peas to the onions and
tomatoes and cook for 2 minutes.
 Add the arugula, 1 cup of the rice, the
parsley, salt and pepper and mix
thoroughly.
 Gently tear 6 of the basil leaves into the
rice and pea mixture and leave on low
heat.
 Spray 4 MEV or other 1-cup molds with
vegetable oil cooking spray.
 Using a wet spoon, press 1/4 cup of the
remaining rice into the bottom and sides
 Bisi Mev
 Divide the rice and pea mixture
among the molds and press down
hand with the back of a ladle or
large spoon.
 Bake in preheated oven for 30
minutes or until heated through.
 Bisi Mev
 To make the sauce:
Cook the remaining 2 cups of peas in 2
tablespoons of water in a small
saucepan for 3 minutes.
 Drain off the liquid and pour the peas
into a blender.
 Add the remaining basil leaves, the
wine, Parmesan cheese and balsamic
vinegar.
 Blend on high speed until very smooth.
 Bisi Mev
 To Serve:
Invert each mold onto a plate and
release.
 Pour some of the sauce around
each rice mold with a spoonful on
top.
 Garnish with a basil leaf.
 Serve with steamed broccoli and
acorn squash.
 Bisi Mev
 Nutritional Profile (per serving)
 % of Daily Value:Kerr
Calories:341
 Saturated Fat (gm):2
 Calories from Fat:8%
 Sodium (mg):610
 Fiber (gm):14
 Protein (gm):16
 Sauteed Chicken
 This is a rustic, Italian style chicken
saute with a million possibilities.
 If you cook the chicken in Merlot and
added vegetables, it would be Coq au
Vin.
 It's up to you to mix and match
vegetables and wine to find the ones
you like best.
 Sauteed Chicken
 Forthe potatoes:
3 # Russet potatoes, peeled and cut
in eighths
4 cloves garlic, peeled
1/4 tsp. salt
1/4 tsp. white pepper
1/2 cup plain, Dannon not fat yogurt
2 Tbl. chopped fresh chives
 Sauteed Chicken
 Forthe chicken:
1 tsp. light olive oil with a dash of toasted
sesame oil
2 cloves garlic
4 chicken breasts, visible fat removed,
skin left on
1 tsp. dried rosemary
1/8th tsp salt
1/4 tsp. freshly ground black pepper
1/2 cup Chardonnay
1 Tbl. arrowroot mixed with 2 Tbl.
Chardonnay (slurry)
 Sauteed Chicken
 Garnish:
2 Tbl. chopped, fresh parsley
4 cups lightly steamed swiss chard
 Sauteed Chicken
 Boil potatoes and garlic in a large covered
saucepan until the potatoes are very soft.
 Drain, cover potatoes with a clean cloth
and set over very low heat for about 5
minutes.
 Mash roughly, making sure the garlic gets
thoroughly mashed and mixed in.
 Add the salt, white pepper, yougurt and
chives and mix well.
 Cover and keep warm until you are ready
to serve.
 Sauteed Chicken
 Heat the oil in a skillet just big enough to
hold the chicken breasts.
 Toss in the garlic and stir about 30
seconds.
 Add the chicken, skin side down, brown
and sprinkle with salt and pepper.
 Try to keep the garlic from burning, (if it
does, just discard it).
 When the skin side is brown, about 3
minutes, turn it and brown the other side
about 2 minutes.
 Sauteed Chicken
 Toss the rosemary on top and pour in the
wine.
 Simmer, covered, 15 to 20 minutes or until
the juices run clear when you pierce the
chicken with a knife.
 Remove the chicken breasts to a warm
plate.
 Strain the cooking liquid into a fat
separator. While the fat is rising to the top
(3 to 5 minutes), remove the skin from the
chicken and garnish each piece with
paprika and chopped parsley.
 Sauteed Chicken
 Pur the defatted liquid back into the
pan and add the arrowroot slurry.
Heat to thicken. To serve: Place a
chicken breast and 1/4 of the
potatoes on each plate. Spoon the
glossy wine sauce over the top and
enjoy with the beautiful, deep red
and green chard and Chardonnay,
Blanc, or White Zinfandel.
 Serves 4
 Sauteed Chicken
 Nutritional Profile (per serving)
 % of Daily Value:Classic/Kerr Calories:661/474
 9% Fat (gm):39/5
 Saturated Fat (gm):16/1
 Calories from Fat:54%/9%
 Cholesterol (mg):154/63
 Sodium (mg):1210/611
 Fiber (gm):6/9
 Carbohydrates (gm):30/74

Classic Compared: Pan Roasted Chicken with

Herbs and Wine and Italian Mashed Potatoes