Winning Wine Recipes - Pesach 2020
Welcome back to Part 2 of our series, Winning Wine Recipes!
Besides for the Seder's 4 cups, wine plays a really big role on flavors in my (spice-free) Passover cooking.
Here are some faves, mostly on fish, chicken and meat.
MaMenu Pesach Passover Archive HERE
4 fillets salmon
1/2 cup orange juice
1 tbsp lemon juice
2 tbsp white wine
Season salmon with salt, and marinate in the juices and wine.
Bake at 350 for 12-15 minutes.
Variation: Cube the salmon, and serve over salad.
Works with other varieties of fish too.
Roast Chicken with Pineapple Salsa
1 onion, sliced
1 pineapple, cubed
6 chicken legs
1 cup dry red wine
Salt chicken evenly. Layer roasting pan with onion slices, then the chicken, top with pineapple. Pour wine all over pan.
Cover and bake at 350 for 3 hours.
Onion Marmalade over Roast Beef
Slice 1 onion and cube 1-2 sweet potatoes and cover the bottom of a baking pan.
Place roast on top, season well with salt, and place fat side UP.
Pour 1-2 cups of wine of choice over roast.
Cover and bake at 350- for 1 hour PLUS + 15 minute per pound of meat.
Let it cool completely, refrigerate, then slice. Carefully rewarm, making sure not to overcook.
Onion Marmalade: (I will add this over the meat once plating)
2 large onions, thinly sliced
Saute in oil with 1/4 cup sugar
Caramelize for 15 min.
Add one cup dry red wine
let the liquid evaporate, simmering for another 15 min.
Season with salt.
Wine Braised London Broil
Marinate meat in a ziploc bag with olive oil, red wine, lemon juice, orange juice and salt.
Marinate for minimum 1 hour to overnight. (The longer the better, since the cooking is very quick)
Bring to room temp before broiling or grilling.
Preheat broiler- and broil for about 5 minutes per side- depending on size and doneness. Medium rare is best.
Let cool and slice. Rewarm with cooking juices.
French Onion Soup
Slice 4 large onions, and cook in oil for approx 30-45 min, until deep brown color. Stir often.
Season with salt.
Add 1 cup dry red wine, and cook it out for about 5 minutes.
Cover with about 8 cups water, salt it once again, and boil together for about 10 minutes to bring it all together.
Is it really a French Onion Soup without the bread + cheese? Oh yes, it's flavorful enough, hearty and yum, and a nice change from chicken soup. Not necessary, but you can definitely make it dairy, and add cheese.