Place fillets on 13x9x2 inch baking dish. Sprinkle with scallion, tomato, parsley and pats of butter. Pour wine over fish. Bake at 350 degrees F for 15 to 20 minutes.

Recipe:

1 lb flank steak, cut into strips about 2" long and 1" wide

1 medium white onion, diced

1 lb button mushrooms, chopped into 1" pieces

1 clove garlic, minced

1 cup dry red wine

1/2 cup beef stock

1 cup sour cream

1 teaspoon dijon mustard

1/2 teaspoon paprika

1/2 teaspoon dried thyme

1/4 teaspoon nutmeg

Directions:

1. Coat the bottom of a large skillet with oil and heat to medium high. Add the beef to the hot oil. Cook on one side 2-3 minutes or until the beef is browned. Flip the beef and cook another 2-3 minutes or again, until browned.

2. remove the beef from the pan and set aside. Add a little more oil to the pan if needed, reduce the heat to low medium and add the onions and mushrooms to the pan. Saute the onions and mushrooms for about 10 minutes or until the onions are translucent. Add the garlic and saute another 5-6 minutes.

3. Add the red wine to the pan, increase the heat to medium high and simmer for 5-6 minutes or until the wine is almost entirely absorbed by the mushrooms. Add the beef stock and simmer 2-3 minutes. Reduce the heat to low, return the beef to the pan along with the paprika, thyme, nutmeg and salt and pepper to taste. Stir in the sour cream and mustard. Serve over cooked egg noodles.

For cupcakes:
2 3/4 cups of flour
1 1/2 tsp baking soda
pinch of salt
2 sticks of butter
2 cups sugar
3 eggs
1 tsp vanilla
3 firm-ish but ripe pears, peeled, cored and grated
1 cup sparkling wine or champagne

For frosting:
1/4 cup (1/2 stick) butter, softened
8 oz cream cheese, softened
3 cups powdered sugar (sifted)
2 tbsp sparkling wine or champagne (you may want to up this, just make sure it's not runny)

1. Preheat oven to 350F.
2. In a small bowl sift flour, baking soda and salt. Set aside.
3. In mixer (or large bowl), cream butter and sugar until well mixed and airy.
4. Add eggs, one at a time, making sure each one is full incorporated before adding next.
5. Slowly add in flour mixture - I do it 1/3 at a time - making sure it is fully incorporated.
6. Stir in vanilla and champagne.
7. Stir in pears.
8. Line the cupcake tin with muffin liners.
9. Scoop an even amount of dough into each cup - I filled them to the top. You should have enough for about 24 cupcakes.
10. Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
11. While cupcakes are baking, make frosting. Mix cream cheese and butter together. Add powdered sugar and whip until smooth. You can add more powdered sugar if desired.
12. Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack.
13. When cupcakes are completely cooled, top with frosting. Decorate if you have anything. I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.

(Recipe from Yum Sugar.com)

Recipe:

• 4 chicken thighs
• 2 chicken breasts with skin and backbone, halved crosswise
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves
• 1 28 ounce can diced tomatoes with juice

1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

2. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

3. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

(Recipe from Giada De Larentiis and The Food Network)

4 chickens, 2 1/2 pounds each, quartered 
1 head of garlic, peeled and finely pureed 
1/4 cup dried oregano 
salt and freshly ground black pepper to taste 
1/2 cup red wine vinegar 
1/2 cup olive oil 
1 cup pitted prunes 
1/2 cup pitted Spanish green olives 
1/2 cup capers with a bit of juice 
6 bay leaves 
1 cup brown sugar 
1 cup white wine 
1/4 cup Italian parsley, finely chopped

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl combine chicken, garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover, refrigerate and let marinate overnight. 

3. Arrange chicken in a single layer in one or two large shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. 

4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. To test if the chicken is done prick the largest piece of the thigh with a knife and if the juices run clear it's done. 

5. Transfer chicken to a serving platter, remove the bay leaves from the sauce and pour the remaining pan ingredients over the chicken. Sprinkle with parsley and serve.

Serves 10-12.

(Recipe from The Silver Palate Cookbook)

Recipe: 

1/2 cup ketchup

1/3 cup dry red wine

1 tablespoon olive oil

1 tablespoon soy sauce

1 tablespoon brown sugar

1 tablespoon apple cider vinegar

1 teaspoon Worcestershire sauce

1 teaspoon garlic powder

1/4 teaspoon cumin

1/4 teaspoon chipotle chili powder

Directions:

In a medium saucepan, add olive oil, garlic, chipotle powder, and cumin. Allow to heat through, while stirring, for 1 minute. Add red wine and brown sugar. Simmer for 2-3 minutes. Add in soy sauce, vinegar, ketchup, and Worcestershire sauce. Simmer for 2 minutes more. Remove from heat, allow to cool slightly before using.

(Recipe from About.com)

Another appealing element of a risotto is it's versatility. A basic risotto is fabulous by itself however, the addition of, say, a variety of sauteed mushrooms, a pinch of saffron, steamed asparagus or the zest of lemon can take this dish to a whole new level.

Basic Risotto Recipe:

5 cups stock, chicken, vegetable or fish
2 Tablespoons butter
2 Tablespoons olive oil
1 shallot, finely diced
2 cups Arborio rice
1 cup dry white wine, such as a Pinot Gris
1 1/2 cups parmesan cheese, finely grated
salt and pepper, to taste

Directions:

1. In a saucepan bring the stock to a simmer.

2. In another saucepan, melt the butter with the olive oil and saute shallots over low-med heat for about 10 minutes.

3. Add the rice to the shallots and stir, coating all of the grains with the oil and cook for 5 minutes.

4. Add the wine to the rice and stir until the liquid is absorbed. Slowly add the hot stock to the mixture one cup at a time until each cup is absorbed, stirring constantly until rice is is tender but still slightly firm in the center and the mixture is creamy, about 18 minutes.

5. Add the parmesan cheese, salt and pepper to taste and stir well. Serve immediately.

Serves 4.

Recipe:

6 large sweet onions, peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
4 cups each of beef stock and chicken stock
1/2 cup of dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

Directions:
1. In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30 minutes. Add the sugar about 10 minutes into the process to help with the caramelization.

2. Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf. 

3. To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

(Recipe from Simply Recipes)

Directions:

1. In a 7- to 8-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won’t need the full 2 quarts of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)

2. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.

3. Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.

(Recipe from Epicurious.com)

1 1/2 lbs Ground Beef
1            Egg, beaten
1 clove    Garlic, chopped
1/2 cup    Bread Crumbs
2 T Worcestershire sauce
3/4 cup Chili sauce (you can substitute ketchup)
1/2 cup Onions, finely chopped
1/2 cup Carrots, finely chopped
1/2 cup Mushrooms, finely chopped
1/2 cup Red pepper, finely chopped
1/2 cup Canned fried onion strips

For the Mashed Potato Frosting

1 lb Russet potatoes, peeled and cubed
1/2 cup Milk
3 T Sour cream
2 T Butter

Cooking Instructions
Prehaet your oven to 375 degrees. Pleace your peeled cubed potatoes in a loarge pot of cold water
over high heat. Bring to a boil and cook until fork tender (about 8-10 minutes after water boils
depending on the size of the cubes).

In a large bowl combine ground beef, egg, bread crumbs, garlic, Worcestershire sauce, chili sauce,
onions, carrots, mushrooms, red pepper, fried onions and salt and pepper. Mix together with your
hands until combined. Spray a muffin pan with cooking spray. Mold your meatloaf mixture into
cupcake sized balls and place in muffin pan. You'll get about 8-10 cupcakes. Place in oven and
cook at 375 for about 25-30 minutes.

Drain your potatoes and return to pan. Pour in your milk, sour cream and butter. Season with salt
and pepper to taste. Using a hand mizer, whip your potatoes until smooth and set aside to cool a bit.
Take a large plastic Ziploc bag (or a pastry bag) and cut a small hole in the bottom corner. Spoon
your mashed potatoes into the bag then pipe out the potato ontop of the meatloaves to look like
frosting on a cupcake. Serve 'em up hot, who doesn't love cupcakes? Especially for dinner.

Meaty Morsel: Decorate the tops of your cupcakes with BBQ sauce, ketchup, mustard, cheese, shredded
lettuce, chopped tomato, or anything you or your kids can think of. Let them have fun with this,
they'll have more fun eating it!

A Merlot works wonderfully with the Meatloaf Cupcakes.

(Recipe from:Alex Fitzpatrick)

1 tablespoon butter

1 medium onion, diced

1 clove garlic

1 cup fish stock

1 cup dry white wine 

1 tablespoon olive oil

1 x 400g can chopped tomatoes

8oz tagliatelle , linguine or spaghetti

fresh chopped parsley

salt and pepper to taste

Directions:

Bring a large pot of salted water to a boil to have standing by to cook your pasta. Melt the butter and olive oil in another large pan. Add the onions and saute over low-medium heat until the onions are translucent, about 10 minutes. Add the garlic to the onions and cook another 5 minutes. Meanwhile add the pasta to your boiling water and cook according to package directions. Add the fish stock, white wine, tomatoes and the mussels to the onions and garlic. Cover and steam for 5-6 minutes, shaking gently to ensure even cooking. When all the mussels have opened (discard any that have not), remove the mussels from the pan and set aside. Season the sauce with salt and pepper to taste. Drain your pasta and add it to the sauce, gently stir to combine. Plate the pasta into 4 individual servings, place the mussels on top of the pasta and sprinkle with chopped parsley.

Serves 4.

Clean and slice mushrooms. Combine all ingredients in a skillet and cook over medium heat until the wine comes to a boil. Reduce heat to low and cook until mushrooms are tender. Remove from heat and serve while hot.

Recipe:

12 ounces penne (3/4 box)

1 Tablespoon olive oil

1 pound button mushrooms

1 small red onion, sliced thinly

1/2 cup dry white wine

8 ounces Brie, room temperature, rind removed, cut into 1/2" pieces

4 cups baby arugula

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup reserved pasta water

Directions:

1. Cook the pasta according to the package directions.  Reserve 1/2 cup of the pasta water, drain the pasta and return it to the pot.

2. Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes.  Add the wine, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms brown, 5 to 6 minutes.

3. Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is coated.  Stir in the mushroom mixture and arugula.   

(Recipe from Real Simple)

Recipe:
1 tablespoon butter
1 tablespoon olive oil
1 med onion, diced
1 large parsnip, peeled & diced
1 cup celery root, peeled & diced (about 2 medium sized)
1 clove garlic, finely chopped
2 large pears, peeled, cored & diced
1 cup dry white wine
4 cups chicken stock
1 cup apple juice
salt & pepper to taste
1/4 teaspoon freshly grated nutmeg

Directions:
1. Heat butter and olive oil in a large soup pot over low-medium heat. Add the onions and saute about 10 minutes or until the onions are translucent. Add the garlic, parsnips and celery root and saute another 5 minutes. 
2. Add the wine and increase heat to bring the wine to a simmer. Simmer the wine for 6-7 minutes or until the wine has reduced by half. Add the chicken stock, apple juice and pears. Reduce the heat to a low simmer, partially cover the pot and simmer slowly for about 1 hour. 
3. Season the soup with salt and pepper to taste, add the nutmeg and remove from heat. Allow the soup to cool, transfer to a blender and puree the soup. Note that it's very important to allow the soup to cool before blending and you may have to blend in batches depending on the size of your blender. A hand immersion blender would work well here too.

(Recipe from Madeline's Adaptations.com) 

Recipe:

1 bottle (750 ml) red wine, such as shiraz or merlot

2 cups water

1 cup sugar

4 star anise

8 black peppercorns

2 whole cloves

zest of 1/2 lemon

8 medium Bosc pears with stems

Directions:

1. In a large dutch oven heat wine, water, sugar, lemon zest, star anise, peppercorns and cloves. Bring just to boiling on high, stirring to dissolve sugar.

2. Peel the pears, leaving stems on. With a melon baller or small knife, core the pears through the bottom end.

3. Place pears in wine mixture and heat to boiling. Cover and simmer on low for 10 to 15 minutes, until pears are tender but still hold their shape, turning occasionally.

4. Remove pears to a platter, discard the star anise, peppercorns and cloves. Heat wine mixture to boiling on high. Cook 15-20 minutes, uncovered, to thicken liquid and reduce to 1 1/2 cups.

5. To serve, spoon syrup over pears and finish with a dollop of whipped cream.

Serves 8.

Recipe:

1 cup port
1/4 cup sugar
1/4 cup water
2 star anise
1 cinnamon stick
6 whole black peppercorns
1 cup dried figs, stems removed 

Directions:

 1. Place the port, sugar and water into a medium size pot over a medium heat. Stir the mixture until the sugar dissolves.  Add the star anise, cinnamon and peppercorns, increase the heat and bring to a boil. Add the figs and simmer for 20 – 25 minutes, or until figs have softened. Turn the figs several times throughout the process.  Remove from the heat and allow to steep for an hour minimum. Remove the figs from the mixture and serve. 

A perfectly cooked roast is classic comfort food but it just may be the side dishes that accompany the meal that really do the trick. Mashed Potatoes, Yorkshire Pudding and Gravy are all delicious but for a real crowd pleaser, you may want to consider Red Wine and Thyme Mushrooms. The earthiness of the mushrooms cooked with butter and wine make for a fantastically rich and wonderful side dish that truly compliments the roast amazingly well.

Recipe:

2 lbs white button mushrooms, brushed clean but kept whole

4 tablespoons butter

1 teaspoon olive oil

2 cloves garlic, finely minced

1 tablespoon fresh thyme, finely chopped

1 teaspoon worcestershire sauce

salt and pepper to taste

2 cups red wine

Directions:

1. Heat olive oil and butter over low-medium heat in a large saucepan or dutch oven.

2. Add the garlic to the pan and saute about 5 minutes making sure the garlic doesn't brown. Add the mushrooms to the pan and saute another 3-4 minutes.

3. Add the thyme, wine and worcestershire sauce to the pan, bring to a high simmer, reduce heat to a low simmer, cover and simmer the mushrooms until the wine has reduced by half and the mushrooms are tender, about 30 minutes. Uncover the pan and simmer another 10-15 minutes to slightly reduce the sauce further.

4. Season to your taste with salt and pepper and serve.

Serves 6.

Recipe:

12 beef short ribs, bone-in

Salt and freshly ground pepper

1/4 cup grapeseed oil or olive oil

1 yellow onion, peeled and chopped

1 stalk celery, chopped

1 carrot, peeled and chopped

1 750-ml bottle good dry red wine such as a zinfandel

6 cups veal stock or beef stock

Directions:

1. Preheat oven to 350°F. Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don't get crowded (this will help with browning).

2. Transfer ribs to a plate. Pour off excess fat. Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Remove the vegetables from the pan, set aside. Then add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes.

3. Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours. During the last 1/2 hour of cooking, add back in the vegetables. Allow the ribs to cool in the liquid, then cover and refrigerate overnight.

4. The next day, remove the excess fat that has solidified at the top from the overnight chilling. Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.

Serve over mashed potatoes, egg noodles, or rice. Serves 6.

(Recipe from Simply Recipes)

Recipe:

4 cups beef stock

2 cups red wine

1 sprig rosemary

1 tablespoon flour mixed with 1 tablespoon water

salt and pepper to taste

Directions:

Add the beef stock, red wine and rosemary to a saucepan. Bring to a boil. Reduce heat to a medium simmer and simmer for 2-3 minutes. Whisk in the flour/water mixture and continuously whisk until the gravy returns to a simmer. Cook the gravy at a medium simmer, whisking often for about 10 minutes or until the gravy has reduced by half and is nice and thick. Season with salt and pepper if needed to taste. Strain the gravy through a fine sieve or cheesecloth. Serve immediately.

Recipe:

1 flank steak, about 1 1/2 lbs

1 cup red wine

1/4 cup extra virgin olive oil

2 cloves garlic, minced

1 sprig rosemary, finely chopped

1 tablespoon red wine vinegar

1 teaspoon sugar

Directions:

1. Whisk all of the marinade ingredients together. Score the flank steak in a crisscross pattern on both sides.

2. Place the steak in the marinade, cover and refrigerate for at least 2 hours or up to overnight.

3. Remove the steak from the marinade, pat dry and season with salt and pepper.

4. Preheat grill to high heat. Alternately, you can use an indoor grill pan or cast iron skillet. Lightly oil your grill. Place the steak onto the hot grill and cook for 4-5 minutes. Flip the steak and cook another 2-3 minutes.

5. Remove from the grill, cover the steak loosely with foil and allow to rest for about 6-8 minutes.

6. Cut the steak against the grain of the meat. Meaning that you'll see the grains of the meat running horizontally across the meat. Cut in the opposite direction of those grains. 

Serves 4.

Directions:

1. To make the basting liquid: Bring chicken stock, butter, and wine to a boil in a small saucepan over high heat. Add the rosemary and simmer for 20 minutes. Add the honey, remove from heat, set liquid aside, and keep warm.

2. Preheat the oven to 350 degrees F. Season the turkey with salt and pepper. Stuff the turkey with the lemon and garlic cloves. Using kitchen twine, truss the turkey. Place the turkey, breast side up, in a roasting pan fitted with a wire rack. Baste turkey with liquid and roast, basting again every 30 minutes, until a thermometer inserted into the thigh meat reads 175 degrees F, about 3 hours. Remove the turkey from the pan, cover loosely with foil and let the turkey rest for 30 minutes before carving.

Recipe:

1 butternut squash (about 2 lbs)
2 tablespoons olive oil
6 cups chicken stock
6 tablespoons butter
1 minced shallots 
2 ounces pancetta
1 1/2 cups arborio rice
1/2 cup dry white wine
1 cup Parmesan cheese

1/4 teaspoon freshly ground nutmeg

Directions:

1. Preheat the oven to 400F. Cut the squash in half and scoop out the seeds. Rub the inside of the squash with olive oil and season lightly with salt and pepper. Place the squash flesh side up on a baking sheet and bake in the oven for 30-40 minutes or until the flesh of the squash is fork tender. Remove from the oven and allow to cool enough to be able to handle the squash. Once cooled, use a spoon and scoop out the flesh from the skin and set aside. 

2. Pour the chicken stock into a small saucepan and cover it will a lid. Bring the stock to a simmer, then reduce heat to low to keep it simmering.

3. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with the butter. Add the wine and cook for 2 minutes. Add 2 cups of the simmering stock to the rice. Stir constantly and simmer until the stock is absorbed, about 5 minutes. Continue to add the stock, 2 cups at a time, continuously stirring, again until the stock has been absorbed by the rice and then add more stock until the rice is cooked through but still as a bite to it or al dente, about 20 minutes. Season the risotto with salt and pepper to taste, add the nutmeg, remove from heat and gently stir in the squash and parmesan cheese. Serve immediately.

Serves 4-6.

Recipe:

1-1 1/2 lbs salmon fillets

1/2 cup dry white wine such as a Sauvignon Blanc

1/2 cup water

A few slices of yellow onion or 1 shallot peeled and thinly sliced

Several sprigs fresh dill

A sprig of fresh parsley

Freshly ground black pepper

Directions:

1. Combine wine, water, dill, parsley, and onions (or shallots) in a large saucepan and bring to a simmer on medium heat. 

2. Place salmon fillets skin side down in the pan. Cover and cook about 5 minutes or until desired doneness making sure not to over cook the fish. 

3. Remove from the pan, sprinkle with freshly ground pepper and serve with lemon wedges and an extra sprinkle of finely chopped fresh dill and parsley.

Serves 2-4.

(Recipe from Simply Recipes)

Recipe:

1/2 cup raspberries

1 cup sparkling wine

Directions:

1. Pulse raspberries in a blender until they are pureed. 

2. Gently stir in the sparkling wine.

3. Pour the mixture into popsicle molds and freeze for about 8 hours but ideally overnight.

*NOTE: Once the popsicles are frozen and you are ready to serve, run the outside of the popsicle mold under warm water to loosen the popsicle and gently remove from the mold.

Makes 6-8 popsicles

Recipe:

1 15 pound turkey, giblets and neck removed from cavity

1 cup unsalted butter, melted

3 cups dry white wine

1 large piece of cheesecloth, folded into a square

4 tablespoons unsalted butter, room temperature, mixed with favorite fresh herbs (rosemary, thyme, parsley)

Salt and black pepper

4 cups chicken stock for roasting pan or more as needed

Directions:

1. Preheat the oven to 400 degrees. Combine melted butter and white wine in a bowl. Immerse cheesecloth in the butter and wine mixture; let soak.

2. pat the turkey dry with paper towel inside and out. Place turkey, breast side up, on a rack in a heavy metal roasting pan. Season the cavity and the entire outside of the turkey with salt and pepper. place the butter and herb mixture in the cavity. Tuck the wing tips under the turkey to hold the flap of skin in place. Tie legs together loosely with kitchen string. 

3. Lift the cheesecloth out of the liquid and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and sides of the turkey. Place the turkey in the oven and cook for 30 minutes. Using a pastry brush, baste the cheesecloth and rest of turkey with the butter and wine mixture. Reduce oven temperature to 350 degrees and cook for 2 1/2 more hours, basting every 30 minutes. 

4. After 2 1/2 hours, carefully remove and discard cheesecloth. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. Cook 1 more hour, baste again after 30 minutes. Remove the turkey from the oven when the internal temperature in the thickest part of the leg is 165 degrees.

5. Transfer turkey to a serving platter, loosely cover with foil and let rest for about 30 minutes. Meanwhile, make the gravy.

To make gravy:

 Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup white wine or chicken stock to the pan. Using a whisk, scrape all the browned crisp bits from the bottom of the pan and bring the mixture to a boil. Cook until liquid has reduced by half, about 10 minutes. Mix 2 tablespoons flour into the the defatted pan juices. Whisk this mixture into the gravy. Reduce the heat to a medium simmer and continue whisking another 10 minutes or until the gravy is thick. Season with salt and pepper to taste if needed. Carve the turkey and serve with the gravy.

Serves 12.