Cabernet Concoctions Recipes

Cabernet Pasta

1/2 lb pasta
1/2 bottle Cab
salt to taste
2 tbs butter
1 clove garlic minced
1/2 lemon squeezed
1/2 cup cream
Salt and pepper to taste

1.  Bring 1/2 bottle of wine to boil.  Add pinch salt and pasta.  Boil to al dente.
2.  In sauce pan on medium heat, melt butter and add garlic and lemon juice.  Slowly add cream, turn down heat, and whisk continuously so that the sauce does not break
3.  Drain pasta and pour cream sauce over pasta.  Add sprig of oregano or basil and serve.

Cabernet Coleslaw

1 head of red cabbage (rinse leaves and set aside)
1/2 of beet peeled and shredded
1.2 of red onion sliced
1 cup of Cabernet
1 tbs olive oil

1/8 tsp sugar
Salt and pepper to taste

1.  In Ziploc bag, add cabbage, beet, onion, wine, oil, sugar, and salt and pepper.  Seal bag and let marinate for at least 1 hour.
2.  Drain mixture.  Heat grill pan on high and spray with oil.  Gently grill cabbage mixture until brown on edges.  Serve immediately.

Cabernet Potatoes

1 lb baby white potatoes (quartered)
3/4 bottle of Cabernet
Salt
4 fresh sage leaves minced
3 garlic cloves smashed
Sea salt and pepper to taste
2 tbs olive oil

1.  Bring wine to a boil in large pot.  Add potatoes and salt.  Cook potatoes until tender and drain.
2.  In mixing bowl add cooked potatoes, minced sage and garlic, salt and pepper and olive oil.
3.  On oiled baking sheet, pour out potatoes so that they are spread out over cookie sheet.  Bake at450 until golden brown (about 10-12 minutes).  Serve immediately.

Cabernet Blackberry Bread Pudding
1 pkg Hawaiian Buns (torn in pieces)
1/2 cup Cabernet
1 can of evaporated milk
4 eggs
1 container of blackberries
1/2 tsp cinnamon
1 tbs butter
1.  In a large mixing bowl, add torn pieces of bread and wine  Let soak for about 20 minutes.
2.  In a medium bowl, mix together evaporated milk, eggs, blackberries, and cinnamon.  Make sure eggs are mixed well.
3.  In a 9 x 11 baking dish, spray with cooking spray.  Add bread mixture and then pour blackberry mixture on top.
4.  Set baking dish on a cookie sheet and bake at 350 for about 15 minutes.  Then add pats of butter around dish and bake 15 minutes longer or until set.
Cabernet Avocado Ice Cream

1 ripe avocado (peeled and halved with seed discarded)
1 can of evaporated milk
1/2 cup Cabernet
1/4 cup to 1/2 cup milk
1.  In blender, add avocado, evaporated milk, and Cabernet, blend until smooth.
2.  Check consistency of mixture.  If a little too thick, add milk to your liking.
3.  Pour into a bowl and set in the refrigerator for 1 hour or more.
4.  Follow the directions of your ice cream maker, pour mixture into the machine and run until mixture gets nice and thick. Return bowl to the freezer for 1 hour and serve.