Seven Things to Do with Leftover Wine
Words Julia Turshen
We’re so excited for OXO friend Julia Turshen’s latest book, Now & Again. It features go-to recipes, inspired menus and endless ideas for reinventing leftovers. She’s making leftovers better and shares new ways to think about them, and that’s something we can get behind at OXO. We’ll be joining the Now & Again tour over the next couple of months and hearing more from Julia. To pre-order Now & Again (and enter for a chance to win a set of OXO Smart Seal Containers), head here.
Julia is giving us an exclusive look at the book in advance – and we can hardly wait to see more. Take a look at one of her features from the “Seven Things” section and try out one these reinventions for your leftover wine.
Sangria Ice Cubes:
Mix leftover wine (any color) with equal amounts of fresh orange juice and freeze in ice cube trays (the orange juice will help lower the alcohol content so the cubes will freeze more solidly). Once frozen, pop the cubes into an airtight freezer bag and keep on hand to cool down your next pitcher of sangria.
Coq au Vin Blanc:
Cut up a whole chicken (or buy one already cut up) and season aggressively with salt and pepper. Heat up a slick of olive oil and a knob of butter in a large, heavy pot and brown the chicken pieces on all sides. Add a finely chopped yellow onion, a few minced garlic cloves, and enough white wine to come halfway up the sides of the chicken. Bring to a boil, lower the heat, cover partially, and simmer until the chicken is incredibly tender, about 45 minutes. If you’d like, just before serving, add a splash of cream or whisk in some crème fraîche to make the sauce extra rich. Good as is or with sautéed or roasted mushrooms folded in at the end. Serve with rice or mashed potatoes.
Braised Pork with Red Wine + Cherries:
Cut 2 lb [910 g] boneless pork shoulder into bite-size pieces and season aggressively with salt and pepper. Heat up a slick of olive oil in a large, heavy pot and brown the pork well (work in batches as necessary). Add a thinly sliced large red onion, 2 large handfuls of dried cherries, and enough red wine to come halfway up the sides of the pork. Bring to a boil, turn off the heat, and cover. Finish cooking in a 300°F [150°C] oven, stirring now and then, until the pork is very tender, about 2 hours. Ideally, refrigerate the pork overnight and then gently warm it the next day over low heat (it always tastes better the next day). Serve with creamy polenta, egg noodles, or rice—anything to soak up all of the rich sauce.
Pour whatever red wine you have left over in a large pot and add enough water to total about 4 qt [3.7 L] liquid. Bring to a boil, add 1 lb [455 g] spaghetti, and cook until just al dente. Scoop out 1 cup [240 ml] of the cooking liquid, then drain the spaghetti, return it to the pot, and add the reserved cooking liquid and 3 Tbsp unsalted butter. Cook over low heat, tossing, until the spaghetti has absorbed a lot of the liquid and the mixture is saucy, about 2 minutes. Add 2 large handfuls of finely grated Parmesan or pecorino cheese and then serve with extra cheese on top.
Red Wine Onions:
Thinly slice 2 lb [910 g] red onions (about 4 medium) and cook down in a little bit of olive oil, stirring now and then, until softened, about 15 minutes. Sprinkle with ¼ cup [50 g] packed dark brown sugar and 1 tsp each salt and red pepper flakes. Add 2 cups [480 ml] red wine. Boil, stirring now and then, until most of the liquid evaporates and the onions are collapsed and concentrated, about 30 minutes. Taste and adjust the seasoning with salt and/or brown sugar if needed. Store in a covered container in the refrigerator for up to 10 days. Serve with roast chicken, grilled lamb, or alongside cheese, or use to top a burger or roast beef sandwich. You can even use these onions as the base for a stew (add browned pieces of beef or lamb, a few diced root vegetables, and a bit of water or stock and simmer until the meat is incredibly tender).
Champagne + Honey Poached Pears:
Peel and core pears that aren’t too ripe (otherwise they won’t hold their shape) and poach in Champagne that you’ve brought to a simmer and sweetened gently with honey. Cook just until tender and then remove the pears from the poaching liquid. Reduce the liquid over high heat to a syrup and drizzle on the pears. Serve as is or with unsweetened whipped cream, plain yogurt, sour cream, or vanilla ice cream. Also very good with pound cake or other plain cake.
Red Wine–Poached Eggs:
Poach eggs in red wine instead of water for added color and flavor. If you’d like a more complex dish, start by crisping some diced bacon in a large pot and remove with a slotted spoon. Add tons of sliced mushrooms to the bacon fat and soften them over the heat. Add red wine to cover and simmer until slightly concentrated and then poach eggs in the mixture. Serve with the mushrooms on garlic-rubbed toast or soft polenta.
Photo credit: David Loftus
Reprinted from Now & Again by Julia Turshen with permission by Chronicle Books, 2018