Festive non-alcoholic recipes!

Wine can be a core ingredient in many holiday treats, but does losing the alcohol have to detract from the experience? Not at all! I have complied three recipes that work perfectly with non-alcoholic wine, meaning no-one has to miss out on any festive traditions!

  1. Spiced Mulled Wine

Adapted from BBC Food's 'Easy Mulled Wine', this cosy drink serves 4 people, and takes 30 minutes to prepare;

You will need:

  • 2 cinnamon sticks

  • 4 star anise

  • 4 cloves

  • 2 sliced oranges

  • 2 sliced lemons

  • 100 grams of brown sugar, and any other spices you wish to add, plus one bottle of a red wine of your choosing. My personal recommendation is either the Torres Natureo Syrah 0% or Eisberg Cabernet Sauvignon 0%.

Simply stir and simmer the ingredients in a saucepan for 15 minutes, making sure the wine doesn't boil, then decant into a heatproof jug to serve.

2. Beef Pot Stew

Inspired by many Eastern European meals such as Goulash and Rinderragout, beef stew always benefits from soaking in dry red wine. This particular recipe leans towards a Germanic twist on pot stew, and can be prepared in an hour and a half, serving 4 people.

You will need:

  • 450 grams of Beef Stew Meat, Diced

  • 1 tablespoon Steak Seasoning

  • 2 tablespoons All-Purpose Flour

  • 2 tablespoons Olive Oil

  • 1 cup Chopped Onion

  • 1 cup Chopped Celery

  • 1 cup Chopped Carrots

  • 3 cloves Garlic, Chopped

  • 400 grams of chopped tomatoes

  • 1 teaspoon Dried Rosemary

  • 2 teaspoons Dried Parsley

  • 2 teaspoons Paprika

  • 300ml Red Wine, either the Eisberg Cabernet Sauvignon 0% or Black Tower Red Blend 0.5% will suffice

  • Salt and Pepper, to taste

Preheat an oven to 180°C. In a large bowl, season the meat with steak seasoning and sprinkle the flour over it. Mix it so that the meat is lightly dusted with flour.

Heat the olive oil in the oven on medium heat.

Brown the meat for a few minutes while stirring well then reserve on a bowl or plate. Add the onions, carrots, celery and garlic to the pot, then cook for about 5 minutes or until vegetables start to wilt.

Add tomatoes, rosemary, parsley, paprika and red wine. Turn the heat up to high and add the browned meat to the rest. Bring liquid to a boil and cover with a lid.

Place in oven and cook for about 90 minutes or until meat is fork tender. Season with salt and pepper to taste.

Serve over noodles, rice or mashed potatoes.

3. Red Wine & Redcurrant Gravy

No festive dinner is complete without gravy, and this recipe, adapted from Olive's 'Roast beef with red wine gravy' is sure to top off all the elements of a roast. It can be completed in under 15 minutes, and will accompany 6 portions of food.

You will need:

  • 1 tablespoon of flour

  • 350ml of red wine, my personal recommendation would be the Eisberg Cabernet Sauvignon

  • 300ml of beef stock

  • 2 teaspoons of redcurrant jelly

Place a roasting tin on the hob, and allow to warm at an intermediary heat setting. Then, sprinkle on the flour, add the other ingredients and allow to simmer until reduced by half.

Then, strain into a pouring jug or gravy boat to serve.

Here at Vino Fine we wish you the best over the holiday period, and hope you enjoy replicating these recipes.

11 views0 comments