Pork in wine sauce
- 100 g of dried mushrooms
- 250 g of champignons
- 1.2 kg of pork without bones
- bulb
- bunch of thyme
- 300 ml of Riesling wine
- salt
- white pepper
- 100-150 g of light grapes
Dried mushrooms pour 125 ml of hot water and soak for an hour. Strain (keep the broth). Soften mushrooms chop, cut onions into cubes, champignons cut into halves. Sear the meat with salt and pepper. Fry it on margarine. Add all the mushrooms, onions and crushed thyme. Cook for 2 minutes. Add 400 ml of water and put in the oven for 45 minutes at 1200 ° C. Add wine in small portions. Finish the meat wrapped in foil. The liquid remaining from the meat, pour into a saucepan, add the mushroom broth and broth. Bring to a boil, thicken with flour. Add the grapes and cook for 3 minutes. Season. Put the meat on a plate, and pour the grape sauce. Serve with potatoes.
Beef medallions
- 4 pieces of beef tenderloin 150 g each
- salt
- freshly ground pepper
- 1 tsp. Provence herbs
- 8 slices of smoked bacon
- 1 tbsp. l. fat for frying
- 4 pickled grapes
- 100 grams of dark and light grapes
Sprinkle the meat with seasonings. Each wrap the medallion with brisket, tie it with culinary thread and fry on each side for 2-4 minutes. Salt and pepper. Wrap the meat in aluminum foil and leave for 5 minutes. Remove the foil and threads. Place the medallions on the leaves of the grapes. Garnish with halves of grapes.
Wine-making salad
- 250 grams of Gouda cheese
- 250 g hard rennet cheese
- 150 g light and dark grapes
- 1 red onion
- bunch of green onions
- 100 g of peeled walnuts
- 4 tbsp. l. nut oil
- 4 tbsp. l. wine vinegar
- salt
- pepper
- sugar
Cheese cut into small pieces. Grapes wash, separate berries from twigs, divide into halves, remove the stones with the tip of the knife. Cut the onions into cubes. Put into a sieve, sprinkle with sugar, scald with boiling water, and then with cold water (due to this the onion will acquire a mild taste). Wash the green onions, leave a few arrows to decorate, cut the others finely. Nuts chop. Prepare the sauce: mix onions with spring onions and vinegar. Wiping them with a fork, add a drop of vegetable oil (so the sauce will get a thick consistency). Season with salt, pepper and a pinch of sugar. Cheese mixed with grapes and nuts and put into chilled glasses, pour sauce. Decorate the salad with arrow arrows and immediately serve on a table with crackers or straws.
Salad "Bright Autumn"
- 400 g of smoked chicken, diced
- 1 glass of colored grapes, cut into halves
- 2 cups cashew nuts
- 1/3 cup of mayonnaise
- 1/3 cup natural yogurt
- 6 leaves of Roman salad
- ½ tsp. ground black pepper
- 3 tbsp. l. lemon juice
Chicken mix with grapes and nuts and put in salad bowl on lettuce leaves. Put in the refrigerator. For the sauce, mix yogurt with mayonnaise, season with lemon juice, salt and pepper. Pour the salad. Serve chilled.
Veal escalopes
- 4 calf escalopes of 100 g
- 30 g of flour
- 100 g of a mixture of light and dark grapes
- 1 tbsp. l. pine nuts
- 100 ml of Marsala wine
- 40 g of butter
- 100 ml chicken broth
- olive oil
Wash meat, lightly beat, roll in flour. Fry in olive oil on both sides until golden brown. Remove from a frying pan, keep warm (for example, wrap in aluminum foil or put in an oven heated to 180-100 ° C). In the remaining fat after frying the meat, pour in the flour. Fry, not browning. Add the oil and stir until it has melted. Stirring constantly, add wine and broth. Bring to a homogeneous consistency. In the sauce, add washed grapes and nuts. Cook for about 10 minutes until the sauce thickens. Season with salt and white pepper. Eskalope pour sauce and serve with rice or mashed potatoes.
Sweet chicken
- 2 small chicken
- 2 tbsp. l. melted butter
- 1 tbsp. l. Sahara
- Salt
- Cayenne pepper
For sauce:
- 3 tbsp. l. butter and flour
- 1/2 cup dry white wine
- 2 cups cream
- 2 cups of grapes
Cut the chicken into quarters, rinse. Place the pieces in a heat-resistant dish. Pour melted butter. Sprinkle with sugar, salt and pepper. Bake for 45 minutes at 1180 ° C. For sauce, fry the flour in oil. Then dilute it with wine and fat from the baked chicken. Stirring, heat on a small fire until the sauce evaporates to half the volume. Add the cream, mix, bring to a boil. Add the grapes. Sauce to taste season with salt and pepper. Put chicken in a bowl and pour sauce over it. Serve with rice or pounded potatoes.
For dessert: jelly from melon and grapes
Mix 50 g of melon and grapes with a mixer. Cut 200 grams of grapes into halves, and cut 200 g melons into cubes. Mix with fruit puree, 100 ml of white wine, 1 tbsp. l. ground mint and 50 grams of sugar. 4 tsp. Gelatin in a small amount of water, mix with the rest of the ingredients. Refrigerate. Shelf life - about a week. If you want to preserve jelly, use "Zhelfix" or gelling sugar.