Tag Archives: red wine

Braised Rabbit with red wine, prunes and thyme

I’m sure you know that Easter is on the way (Catholic falls on April 5 and Orthodox April 12), and you’re probably planning what to cook, or searching your notes with traditional recipes. I think some of you have a special main course recipe for this occasion, or may be it’s a wide range of recipes. What will you choose this year? An elegant dish or simple&casual? I think, with spring bringing nice and pretty weather, that you’re likely to be in the mood for something hearty and light! 🙂 I’ve always been partial to rabbit; when I’m visiting my parents in Russia I’m always pleased to eat a rabbit stewed in sour cream. It’s always tender and delicious, of course because it’s prepared by my mom. 😀 Today recipe is elegant and great for a special dinner! I’d like you to try rabbit with prunes and thyme, braised in red wine. It requires few ingredients to be transformed into a flavoursome meal! Enjoy!

Braised Rabbit with red wine, prunes and thyme

Servings: 3-4
Time: 2hr
Difficulty: moderate
Print

Ingredients

1 rabbit, 1.3-1.5kg

water

1-2 tsp apple or wine vinegar, optional

2 tbsp olive oil

20g butter

1-2 garlic clove, peeled, chopped

5-6 shallots or 1 onion, chopped

1 bay leaf

4 black peppercorns, optional

4-5 juniper berries

12-15 prunes, pitted

4 springs thyme or 1 tsp dried

150ml dry red wine

100ml or more hot water, if needed

sea salt and white pepper to taste

Garnish

boiled or roasted potatoes

sour cream

Preparation method

Joint the rabbit, wash it and put in a large bowl, fully cover the meat with water, add vinegar if using, then cover with a wrap and leave to marinate for 1-3 hours. It helps to make rabbit meat more tender and get rid of any unpleasant smell.
Heat the oil and butter in a heavy-bottom pan on a medium-high heat. Add the rabbit pieces and brown each side for 6-8 minutes or until golden colour. Take out the rabbit pieces and place aside. Don’t clean the pan.
Reduce the heat to medium, add onions, garlic, peppercorns (if using), juniper berries, bay leaf, some thyme leaves and sauté for 3-5 minutes or until onion have softened. Add rabbit, pour over wine and scrape up the bottom of the pan. Bring to boil, reduce the heat to medium and simmer for 15 minutes.
Fold in prunes and remaining thyme. Season to taste. The liquid should come half way up the rabbit pieces. So, add some water, if needed. Reduce heat to low, cover with a lid (keep a small slit) and braise the rabbit for 45 minutes. Now turn the rabbit pieces on the other side, adjust the seasoning, again cover the pan with a lid and braise for further 40-45 minutes. The rabbit should be easily pulling off the bone.
Serve with sliced boiled/roasted potatoes, or rice. Add a tablespoon of sour creme, if desired.

Best Ever Plum Crumble

I discovered crumbles not long time ago, but immediately fall in love. Thank to the British for this amazing, simple and absolutely delicious dish! I’ve already tried various sweet crumble recipes – with peaches, mixed berried, pears.. I love them all! But.. Once I stumbled upon a new crumble recipe by James Martin, he is a well-known English chef; the recipe called for plums, spices and wine. And what do you think – it’s the best crumble I’ve ever made and tried! Plums with spices sautéed in red wine remind me mulled wine, and it’s incredibly tasty! This crumble is very aromatic and delicious even without ice cream on top! I slightly adapted the recipe – added oats and chopped nuts, walnuts and/or pistachios is a nice crunchy addition here.

Best ever plum crumble

Servings: 2
Time: 40mins
Difficulty: easy
Print

Ingredients

20g butter

7-8 dark plums, halved, stones removed

1 vanilla pod or 1 tsp vanilla extract

1 star anise

a pinch of fresh nutmeg

1 cinnamon stick

20ml water

60ml red wine

2-3 tbsp golden syrup (I used honey)

2-3 tbsp brown or raw sugar

Crumble topping

50g plain flour

30g oat flour or fine oats

2 tbsp demerara sugar

40g butter, softened

2-3 tbsp chopped pistachios or walnuts

To serve

vanilla ice cream

Preparation

Preheat oven to 200C.
Heat the butter in a pan over medium heat. Add the plums and fry for a few minutes.
Add the split vanilla pod, star anise, nutmeg and cinnamon stick to the pan. Add the water, red wine, honey and sugar and bring to the boil. Reduce the heat and simmer for 5-6 minutes, until the plums break down to a thick sauce. Transfer plums with sauce to one or 2 individual baking dish.
For the crumble topping, mix the flours and sugar together in a bowl. Rub in the butter with your fingers until the mixture resembles breadcrumbs. Mix in chopped nuts.
Sprinkle the crumble over the plums and bake in the oven for 20-25 minutes, until golden-brown.
Remove and allow to cool slightly before serving with ice-cream.

Enjoy!

Refreshing Sangria

July 12, 2014
milkandbun
38 comments
blog, Blogging, cocktail, drink, food and recipes, food photography, food styling, fruits, photo, photography, recipe, recipes, red wine, Sangria, Spanish, summer drink

If you have such a hot summer as I do here (around 45C), you need a good refreshing cocktail to cool you off on a weekend.

What about Sangria? It is a type of punch from Spain and Portugal, which is served during summer and in some parts of the countries year-round. 😀 Sangria is made from wine, fresh chopped fruit and sweetener, with an occasional addition of brandy (or vodka, rum, soda may be added). Sangria is named after the word ‘bleeding’ for its bold red color. Now it’s very popular party drink around the world.

I’m bringing this pitcher, full of nicely spiced Sangria to Angie@Thenovicegardener party! The recipe is easy to multiply for crowds. Yahoo! A little party never killed nobody! 😀

Refreshing Sangria

Servings: 4-6
Difficulty: easy
Print

A classic sangria of red wine and fresh fruits that’s easy to make ahead of time for outdoor gatherings.

Ingredients:

1-750ml bottle red wine, Rioja/Cabernet Sauvignon/Burgundy

200ml brandy

400-500ml freshly squeezed orange juice

120ml/1/2 cup water

90g/1/2 cup sugar

1 large cinnamon stick

1 star anise

1 large orange

1 lemon

2 large apples

150g/1 1/2 cups seedless dark grapes

Ice cubes, for serving

Lemon or orange wheels, for garnish

500-700ml orange juice or sparkling water, for serving, optionally

Instructions:

In a small saucepan, mix water, sugar and spices. Bring to boil and simmer the syrup over medium heat for 5 minutes or until the sugar is dissolved. Cool completely. Such syrup is called simple syrup.
Cut orange, lemon and apples into wedges; cut some grapes into halves.
In a large pitcher, combine the wine, brandy, juice and simple syrup. Add all of the fruit and stir to combine. Cover and refrigerate until chilled and all the flavours are melded, about 2-3 hours, or better overnight.
When sangria is ready, add some ice into the pitcher and stir to combine.
Serve over ice in a cocktail or wine glass; garnish with some of the soaked fruit and orange wheels. You can top with the desired amount of orange juice or sparkling water, if using.

ENJOY! ❤