National Wine Day!
Watermelon White Wine Spritzer
2 cups small cubed chilled seedless watermelon
1 bottle chilled Chardonnay
2 tablespoons grenadine syrup
12 ounces chilled sparkling mineral water
Divide the watermelon among 6 to 8 white wine glasses, then divide the wine, grenadine, and sparkling water among the glasses and give them a quick stir. Serve immediately.
Yield: About 12 lollipops
- 1 1/2 cups plus 2 tbsp Port wine
- 3 tablespoons corn syrup
- 3/4 cup sugar
- 1/8 tsp. kosher salt
- 12 Lollipop sticks
- Gold luster dust *optional
Bring red wine to a simmer in a small saucepan. Simmer wine until reduced to 1/3 cup, this should take about 20-25 minutes. Remove from stove-top and let cool completely.
Red Wine Cupcake Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter softened
- 1/3 cup turbinado sugar
- 4 packets Stevia
- 1 whole large egg
- 1/2 teaspoon pure vanilla extract
- 3/4 cups red wine
- Preheat the oven to 350°
- Line a muffin tin with liners or parchment cups
- In a bowl, whisk the flour, cocoa powder, baking soda and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes
- Add the egg and beat until incorporated
- Add the vanilla and beat for 2 minutes longer
- Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated
- Scrape the batter into the cups, and bake for about 15 minutes, or until a toothpick inserted in the center comes out clean
- Let the cupcakes cool completely
Red Wine Butter Cream Frosting
- 1/3 cup red wine
- 1 tbsp granulated sugar
- 6 tbsp unsalted butter softened
- 1-1.5 cup confectioner's sugar
- Place red wine and sugar in a small saucepan and cook over medium heat while stirring constantly until the sugar is all dissolved. Bring to a boil and then let simmer for a while, while stirring sometimes (not constantly). Cook until the syrup is reduced to about 3 Tbsp. Put in a mug, let cool a little bit and stick in the fridge for a few hours to cool completely.
- Whisk the butter while adding confectioner’s sugar to it by 1/4 cupfull. Cream together to form a frosting. Once a nice consistency is reached (almost all of the required confectioner’s sugar is in), add the wine reduction and continue beating.
- Add some more confectioner’s sugar. Then add 1/2 Tbsp of red wine. Add more confectioner’s sugar if desired.