| By :
Mark Etinger
If you have a favorite kosher wine, try it out in these delicious recipes: Chicken Fettuccini With White Wine Cream 1 rotisserie chicken 12 oz.-package of fettuccini noodles 1 1/2 cups of white kosher wine, divided 1 cup of heavy cream (at room temperature) 1 bunch of asparagus (cut into 1 1/2 inch pieces) 1/2 sweet onion (sliced thinly into 1x1/4-inch sections 8 oz. sliced fresh mushrooms 2 tablespoon butter 1 tablespoon olive oil 1 tablespoon flour (mixed with 1/4 cup of cold water to reduce lumps) 1 tablespoon lemon juice 1 teaspoon cider vinegar 1/2 teaspoon chopped garlic (I use refrigerated pre-chopped) shredded Parmesan cheese to taste ground pepper and salt to taste Remove the meat from the chicken and tear or cut into bite-sized pieces and set aside into a bowl. Cook the noodles until al dente. Melt the oil and butter together in a saucepan over medium heat. Cook the onions until tender, then stir in the garlic and asparagus. Saute for 1 to 2 minutes, then stir in the mushrooms. Cook over medium heat until the liquid is reduced. Add salt and pepper to taste. Deglaze the pan with a 1 cup of the kosher wine and the vinegar; increase the heat to high and bring to a boil. Heat the liquid until it's reduced. Once it is evaporated, add the remaining 1/2 cup of the wine. Boil for 1 to 3 minutes to evaporate the alcohol. (There will still be a lot of liquid in the pan; DO NOT reduce it all the way.) Reduce the heat to medium/low. When the sauce is no longer boiling, stir in the heavy cream. Let simmer for 2 minutes. Add the water/flour; how much you add will depend on how thick you want the sauce. If you like a thinner sauce, add less; add more for a thicker sauce. Add the lemon juice and let simmer for 1 to 3 minutes, or until it's reached the consistency you want. Remove the sauce from the stove/heat source, then mix in the chicken and the noodles. Stir well for a consistent mix. Serve the pasta with Parmesan cheese and pepper (don't add too much to start; let people add their own desired amounts before they eat). Baked Flounder 6 2 lb.-flounder fillets 3 tomatoes (sliced) 1/2 cup of skim milk 1/3 cup of dry white kosher wine 2 tablespoons of flour 2 tablespoons of butter 2 teaspoons of salt 1/2 teaspoon of crushed basil Parsley (chopped) Dash of pepper Skin the fillets, sprinkle salt and pepper on each side and set in a single line on a greased 12 x 8 x 2-inch baking sheet or pan. Place the tomatoes over the top of the fillets and sprinkle salt and pepper. Mix the flour and butter and gradually add the milk until the sauce is thick and smooth; stir constantly over medium heat. Remove from heat and mix in the wine and basil. Pour a layer of the sauce over the tomatoes. Bake at 350 degrees for about half an hour or until the fish flakes easily. Sprinkle the parsley. Try these recipes out at your next dinner party or family gathering -- there sure to become quick favorites!
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