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Red Wine Pinto Beans With Bacon

Dried beans are budget- and pantry-friendly, and we probably all have stashed more of them this year than usual. This dish based on onions, celery, carrots, rosemary, and red wine, amazingly reminds us a lot of our favorite beef stew. Though it does contain bacon, it’s still more plant-foward and planet-friendly, making it a great alternative when you need a bowl of comfort food on a cold evening.

Yield: 4 to 5 servings Total time: 1 hour 15 minutes

Spatchcocked Turkey Stock

For Thanksgiving this year we spatchcocked a turkey two days in advance and brined it in buttermilk. It was delicious, and had the added benefit of giving us time to make this homemade turkey stock in advance, which we then used in Day-Before Gravy (trying to simultaneously make gravy and get the meal on the table is quite stressful for me, so making it in advance is key!).

This recipe includes instructions for browning the raw turkey parts, unlike most recipes that assume you’ve already roasted your turkey.

Yield: 7 to 8 cups Total time: 1 hour 40 minutes

Garlic-Roasted Salmon & Brussels Sprouts

White wine, garlic, and lemon make this dinner of salmon and Brussels sprouts bright and lively, and the single-pan preparation keeps it easy enough for a busy weeknight.

Yield: 4 to 6 servings Total time: 45 minutes

Boeuf Bourguignon

This version of the classic French stew of beef, pearl onions, mushrooms, and wine takes advantage of the pressure cooker.

Yield: 6 servings Total time: 1 1/2 hours

Coq au Vin

Browned pancetta, onions, and chicken simmer with carrots, garlic, tomato paste, bay leaf, and thyme. Reduce the cooking liquid and drizzle over the chicken to serve.

Yield: 6 to 8 servings Total time: 40 minutes

Pork Chops with Wine & Garlic

Sear pork chops in a heavy skillet, then make a cooking liquid of browned garlic, red wine, bay leaf, and beef broth. Finish with balsamic vinegar and butter.

Yield: 6 servings Total time: 30 minutes
Cold Desserts

Khanh’s Blueberry Mango Soup

This versatile soup becomes a sauce when drizzled over ice cream, sorbet, fresh fruit or panna cotta.


Sangria Blanco

We love our red sangria, but this version, made with white wine, white grape and peach juice, vodka, and frozen fruit, is a lighter version perfect for summer.

Yield: 6 servings

Sarah’s Sangria

Our friend Sarah is well-known in the group for her sangria recipe. Whenever she has a party, she puts out a pitcher of sangria mix and a bottle of ginger ale, alongside instructions for mixing them — half and half, unless you’d like it stronger or lighter. I love it so much, I now serve it at my parties, too.

Yield: 12 servings Total time: 15 minutes

Sweet Potato Risotto

Making risotto takes patience, which is part of why Guy is so good at making it. I much prefer his risotto to any I could get in a restaurant, and he often makes it for special occasions.

This risotto has soft cubes of sweet potato, dry white wine, Parmesan cheese, and fresh oregano.

Yield: 4 servings Total time: 40 minutes