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Recipes from Sarah Soroka

Today we would like to present you some famous recipes of Jewish dishes with wine as one of their ingredients. The author of presented recipes is the winner of Israel contest “The Feast” Sarah Soroka . For cooking she recommends to use the following white wines – Sauvignon Blanc, Emerald Riesling, Chardonnay or Bistro White. From red wines these are Cabernet Sauvignon, Merlot or Bistro Red.

Chicken in wine

You will need:

  • 1 chicken or 1 kg of chicken legs,
  • 1 bottle of white dry wine,
  • ground cinnamon or cloves,
  • lemon juice,
  • salt.

Preparation method: Wash and cut the chicken into pieces, put them into a pot, season with spices and salt, pour wine. Cover and put the pot in the fridge for 24 hours. The next day drain the wine.
Preheat the pan, add oil, put chicken pieces and brown them well on one side, get it pretty dark. Flip the chicken over and brown the other side. Serve chicken pieces over with lemon juice.

Lamb in wine

You will need:

  • 2 kg of lamb,
  • 4 bulbs of garlic,
  • 1 bunch of spring onion, tarragon, coriander, parsley and dill,
  • 2 glasses of white dry wine,
  • red ground pepper,
  • salt

Preparation method: Cut the meat into pieces, arrange it on the bottom of the pot, add sliced onion, then chopped spring onion, tarragon, coriander, parsley and dill. Pour the wine, sprinkle to taste with salt and pepper. Add water to cover the meat. Cover over tightly and cook on low 1-1,5 hours.

Beef in wine

You will need:

  • 700 gr. of beef sirloin,
  • 100 gr. of fat goose breast,
  • 200 gr. of new onion,
  • 2 cloves of garlic,
  • 100 gr. of dried mushrooms (soak until softened),
  • 1 teaspoon of dry seasoning (hmeli suneli),
  • 1 tablespoon of flour,
  • 1 glass of red wine,
  • 1 bunch of parsley,
  • ground red pepper,
  • salt

Preparation method: Put oil in large nonstick frying pan and set over medium heat. Put chopped pieces of goose fillet in the frying pan and melt down goose fat. Then cut lamb into small pieces and put into the pan. After 7-10 minutes add chopped garlic, whole onions, mushrooms and dry seasoning. Sprinkle with pepper and salt and cook on low for 5-7 minutes, add flour and stir thoroughly. Pour the wine.
Cover the pan and set over high heat. As soon as it is boiling, set over minimal heat and cook stirring frequently for about an hour or until the meat is ready. Before taking off add chopped parsley.

Beef with pumpkin in wine

You will need :

  • 750 gr. of mutton or goulash,
  • 350 gr. of sweet onion,
  • 200 gr. of pumpkin pulp,
  • 3 tablespoons of olive oil,
  • 125 gr. of meat broth,
  • 250 ml. of red wine,
  • 4 tablespoons of mayonnaise,
  • ground red pepper,
  • salt

Preparation method: Wash and dry goulash. Peel the onion and cut it into pieces. Heat the oil in a frying pan and brown the meat from all sides. Add sliced onion and fry 20 to 25 minutes or until the onion becomes translucent, sprinkle with salt and pepper and pour meat broth and wine. Cover and cook for about an hour. Add mayonnaise and pumpkin pulp. Bring to boil, season to taste with salt and pepper and take off after several minutes.

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