Zin Cup Recipes

ZIN CUP

Steps:

• Add wine and Pimm's to a highball glass filled with ice, then top with ginger beer. Garnish with cucumber and strawberry.

CARAMELIZED ONION ZIN-BURGERS WITH CRISPY CHEDDAR FRICO

Steps:

• Heat a 10-inch saute pan over high heat. When hot add the olive oil, onions, and season with some salt and black pepper. Reduce heat to medium-high and continue to cook for 10 minutes until caramelized, stirring often. Sprinkle in the thyme and continue to cook for one minute. Add the Zinfandel and cook until wine is 2/3 reduced. Take off the heat and let cool to room temperature.
• For the Cheddar fricos: In an 8-inch nonstick pan heated over medium-high heat add 1/4 cup shredded cheese. Cook until cheese is light brown on the bottom. Turn over with a plastic spatula and continue cooking for another 10 to 15 seconds. Remove to a plate to cool. Wipe pan and start again until 6 fricos are complete.
• Form 6 (1/2-pound) beef patties and season very well with sea salt and black pepper on each side. Place on a hot grill and cook until nicely browned, approximately 5 minutes. Turn over and continue to cook to desired doneness.
• A couple of minutes before the burgers are done halve the rolls and lightly brown on the grill, open side down.
• Place burgers on the bottom halves of the rolls, adding a generous helping of onions. Season the tomato slices with salt and pepper. Top the burgers with frico, tomato slice and greens. Roll up your sleeves and dive in.

ZIN BURGER BANANA CREAM PIE RECIPE

Steps:

• Combine 2 cups heavy cream, milk , and 1/2 cup sugar, and vanilla bean, and seeds in a heavy bottomed saucepan over medium heat. Bring to boil, whisking to dissolve sugar. Remove from heat. Combine egg yolks, eggs and corn starch, and 1 cup sugar in a medium bowl: whisk until pale yellow in color. Set aside. Whisk 1 cup hot cream mixture into yolk mixture. Gradually add egg mixture to hot cream mixture, whisking constantly. Bring to simmer, stirring constantly with a large wooden spoon to cook out corn starch and thicken mixture about 5 minutes. ( the mixture may separate slightly; if so , remove from heat and beat with electric mixer till thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, and press down against the surface to prevent skin from forming. Chill in fridge for 4 hours. To assemble spread 1/2 custard over the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight pattern over custard, pressing down with your hand to pack them firmly. Second layer repeat the layer process again. Third layer spread 3/4 cup of custard over bananas. Cover with remaining bananas, then spread remaining custard on top. Cover with plastic wrap and chill overnight. In medium bowl whip remaining 2 cups heavy whipping cream until soft peaks form. Add remaining 2 teaspoons sugar and vanilla extract and continue to whip until stiff peaks form. Remove pie from fridge. With a sharpe knife dipped in hot water, cut pie into 10 slices. Transfer them to plates. Fill a pastry bag with the whip cream and pipe each piece. Drizzle with Carmel and I also did chocolate sauce and garnished with shaved chocolate. Depends on how fancy you want it.

ZIN-ZEN CHICKEN

Steps:

• In a medium pot over med-high heat, combine the rice, chicken stock, orange zest, and 1 tablespoon oil.
• Bring the liquid up to a bubble and then decrease heat to low; cover the pot.
• Simmer the rice until it has absorbed all the liquid, about 20 minutes.
• While the rice is cooking, place a large skillet over med-high heat with the remaining 2 tablespoons oil.
• Season the chicken with salt and pepper, and saute until golden brown and cooked through, 7-8 minutes.
• Remove the chicken from the skillet and reserve on a plate.
• Return the skillet to med-high heat and add the red and green peppers, garlic, ginger, and onion to the pan.
• Saute for 4-5 minutes, until the vegetables are tender.
• Season the veggies with salt and pepper, and push everything over to one side of the pan.
• Add the butter to the pan, and as it is melting, sprinkle the flour over it; cook for about 30 seconds.
• Add the wine, tamari, and five-spice powder and stir to combine.
• Return the chicken to the pan and simmer until the sauce is thickened and the chicken is heated through, 2-3 minutes more.
• Fluff the rice with a fork and stir in the scallions and orange juice.
• Serve the stir-fry over the rice.

COQ AU ZIN

Steps:

• Preheat oven to 350°F. Place 1 cup flour in shallow dish. Cook chopped bacon in heavy large pot over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Add 1 tablespoon olive oil to bacon drippings in pot. Sprinkle chicken thighs with salt and pepper. Working in batches, coat chicken thighs with flour and add to pot; sear until brown, about 4 minutes per side. Arrange chicken thighs in 15x10x2-inch glass baking dish.
• Pour off all but 3 tablespoons fat from pot. Add shallots and garlic to pot and sauté 1 minute. Add onions, crimini mushrooms, and marjoram and sauté until onions begin to brown, about 10 minutes. Add red Zinfandel and bring to boil, scraping up browned bits. Add chicken stock and bacon; boil 5 minutes. Pour wine mixture over chicken in baking dish. Cover tightly with foil; bake until chicken is cooked through, about 1 hour.
• Using tongs, transfer chicken thighs to platter. Strain wine mixture from baking dish into heavy medium saucepan. Transfer onion and mushroom mixture to platter with chicken; tent with foil to keep warm. Mix 2 tablespoons flour and butter in small bowl to blend. Bring wine mixture to boil. Whisk in flour mixture and boil until sauce thickens and is reduced to 2 3/4 cups, about 8 minutes. Season sauce to taste with salt and pepper.
• Ladle sauce over chicken and vegetables; sprinkle with chives.

MULLED ZIN (HOLIDAY ZINFANDEL WINE PUNCH)

Steps:

• Preheat your oven to 350 degrees F.
• Push the whole cloves into one of the small oranges until it's completely"studded," then place the orange in a baking dish and roast it in the oven until it's soft, which will take between 35 to 40 minutes.
• In a non-reactive saucepan over medium heat, combine the roasted orange, zinfandel, orange juice, honey, brown sugar, 4 of the cinnamon sticks, nutmeg, allspice, and the brandy or Cognac.
• Raise the heat to medium-high, stirring constantly until the honey is melted and the sugar is dissolved, which will take about 4 minutes, but DO NOT LET BOIL (the flavor of the wine and spices combination will deteriorate if the mixture reaches the boiling point).
• Strain the mulled wine and pour into six coffee glasses or cups, slice the remaining small orange into 6 slices, and garnish each cup with a cinnamon stick and orange slice.

ZINFANDEL BARBEQUE SAUCE

Steps:

• Heat the olive oil in a saucepan over medium heat, and cook and stir the green onions about 5 minutes, until tender. Pour in the wine, and cook until reduced by about 1/2.
• Mix the ketchup, soy sauce, mustard, and brown sugar into the saucepan with the wine. Reduce heat, and simmer 30 minutes, until thickened and well blended. Remove from heat, and mix in the parsley. Refrigerate until ready to serve.

ZINFANDEL BEEF STOCK

Steps:

• Heat oil in large pot over medium-high heat. Add beef bones; sprinkle with salt and pepper. Sauté until deep brown, turning occasionally, about 15 minutes. Using tongs, transfer bones to bowl. Add onions, carrots, and celery to pot. Sauté until deep brown, about 10 minutes. Return bones and any juices to pot. Add 3 quarts cold water, wine, and next 3 ingredients. Bring to boil. Reduce heat to medium-low and simmer until reduced to 3 1/2 cups liquid, about 3 hours. Strain stock into bowl. Refrigerate uncovered until cold, at least 4 hours. (Can be made 3 days ahead. Cover; keep chilled.) Spoon off fat before using stock.