Janice Therese Mancuso
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Herbed-Wine Cuisine
It’s been a while since Herbed-Wine Cuisine was published and much has
changed in how I cook. I do plan to offer an updated eBook version, but
currently just the hard-cover book is available.
One of the benefits of cooking with flavored wine is being able to add a lot of
flavor with healthier ingredients. The recipes in Herbed-Wine Cuisine were
developed without using salt and with suggestions for substituting lower fat
ingredients. Today, with an even more conscious mind toward eating healthy,
the recipes can be easily modified.
Organic wine or wine with no sulfides can be used for the flavored wines.
Use butter in place of margarine.
Replace sour cream and cream cheese with yogurt cheese (made from
organic plain yogurt).
Substitute about half of the unbleached flour with whole wheat flour.
Buy blocks of cheese to grate or shred.
Buy organic berries, fruits, and vegetables; especially leafy greens and
those with a thin peel.
Buy meats that are hormone and antibiotic free.
Buy organic eggs or eggs that are from hormone- and antibiotic-free
chickens fed a vegetarian diet.
Read the ingredient label.
Avoid artificial ingredients, flavorings, and colors.
Cook and create with wine that has been flavored with herbs …
spices, vegetables, and fruits.
COOK WITH HERBED WINE TONIGHT
To use a flavored wine within eight hours, double all the
flavoring ingredients, but do not double the wine. After
you have used about half of the flavored wine, add more
wine to fill the jar and let sit a day before using.
Thyme and Garlic Chardonnay
8 to 10 (8-inch) sprigs thyme
6 cloves garlic
2 cups Chardonnay
Rinse thyme and pat dry. Place sprigs and garlic
in a 1-quart jar.
Pour wine into jar. Cover and let sit in a dim, cool
place at least 8 hours before using.
Adapted from Herbed-Wine Cuisine
Sautéed Chicken Tenders with Herb Wine Sauce
1 pound chicken tenders
½ to ¾ cup whole wheat flour
1 tablespoon butter
4 tablespoons olive oil
1 cup Thyme and Garlic Chardonnay
freshly ground black pepper
Coat chicken tenders with flour. In a large pan over
medium heat, melt ½ tablespoon butter in 2 tablespoons
olive oil. Bring to a sizzle. Sauté half of chicken tenders
until browned on all sides. Transfer to cooling rack
placed over cookie sheet (or paper-towel lined plate).
Add remaining butter and olive oil, and sauté remaining
chicken tenders. Transfer to cooling rack.
Add Thyme and Garlic Chardonnay to pan, stirring to
deglaze pan. Stir until slightly thickened. Add chicken
tenders and cook for several minutes. Sprinkle with
pepper and serve.
Personalized and Signed Copy of Herbed-Wine Cuisine
(Includes shipping in continental U.S. only.)
“What a fun book this is and what yummy recipes.”
Mountain Valley Growers
$25.00