Non Alcoholic Wine Food Recipes

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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
 Calories:581  Fat

Profile (per serving)  % of Daily Value:Kerr
(gm):6  Saturated Fat (gm):1  Calories from Fat:31  %Cholesterol (mg):65  Sodium (mg):374  Fiber (gm):9  Carbohydrates (gm):90

Creamy Curried Chicken Breasts

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've

found 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)

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

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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

Cinnamon Apple Frozen Yogurt

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 Polenta  Stew

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 2quart 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
 For

the 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
 For

the 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
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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

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