Karen's wine-tag post the other day hit home for me. I'm not a regular wine drinker, so I've definitely been guilty of bringing a hostess a wine I've never tasted, usually based on the recommendation of the shop owner or a list in a magazine. But I don't feel too bad; I wouldn't give anyone anything I wouldn't like to receive myself. When I'm the hostess, I like it when guests bring random wines; even if it's not my taste, at least I can say I've tried it. I might even save the label for a craft project.
On those occasions when I buy or receive a wine that I end up not loving, I just designate it a recipe wine. I might use it to cook with, but most of the time, I make this frozen granita, which I especially love in the summer. The blueberries give it a yummy texture, and the sugar and fruit flavors will offset any strong flavors in the wine, so even if you don't care for a particular bottle, you don't have to let it go to waste.
Red Wine-and-Blueberry Granita
1 1/2 cups sugar
1 1/3 cups water
4 cups blueberries
2 cups dry red wine
1. Combine sugar in water in saucepan, and boil for 1 minute or until sugar dissolves, stirring constantly.
2. Process blueberries in food processor until smooth; strain into a saucepan and discard solids.
3. Add sugar mixture and wine to blueberries, and bring to a boil. Reduce heat and simmer, uncovered, 3 minutes. Remove from heat, and let cool.
4. Pour cooled mixture into an 8-inch square baking dish; cover and freeze 8 hours or until firm.
5. When ready to serve, scrape mixture with the tines of a fork until fluffy, and serve. Freeze leftovers for up to 1 month.
Yield: 5 cups
Recipe from Make It Fresh, published by Weight Watchers Magazine (Healthy Living, Inc., 1998)
| Permalink | Comments 2 | TrackBack 0
