| By :
Mark Etinger
You can do a whole lot more with your kosher wines than just drink them — you can cook with them as well! Here are a few recipes to try out at your next dinner party or family gathering. Once you try these delicious dishes you'll be buying separate bottles of kosher wine just to cook with! Penne with Chicken and Eggplant You'll need: 1 lb. penne 1 lb. chicken breast 4 thick slices of eggplant 2 seeded and diced Roma tomatoes 2 sliced green onions 1 clove's worth of crushed garlic 2 cups of sliced arugula OR baby spinach leaves 1 tablespoon extra virgin olive oil 1/4 cup of chicken stock 1/4 cup of crumbled feta cheese 1/4 cup of dry white kosher wine 2 tbsp semi-dried sliced tomatoes 2 tbsp fresh oregano leaves Cook the pasta al dente, drain, add in a tsp. of the olive oil, toss and keep warm. Layer the chicken and eggplant with olive oil and season with pepper. Charbroil the chicken and eggplant in a broiling pan or strong frying pan for 1 to 2 minutes on each side. Remove from pan and set to the side. Heat the remaining oil in a large pan. Sauté the garlic and onions until soft (about 1 to 2 minutes). Add in the tomatoes and oregano and cook for 2 to 3 minutes. Add the chicken stock and kosher wine and let boil. Cut thick slices of the chicken and add them to the pan. Cover the pan, lower the heat and cook for 5 to 6 minutes or until chicken is cooked. Add the arugula and cook for 1 minute, then toss with the pasta, and heat through. Sprinkle with the crumbled feta and serve. Filet Mignon With Peppercorn Sauce You'll need: 4 Kosher filet mignon steaks (about 2" thick) 2 tbsp butter 1 tbsp olive oil 6 tbsp brandy 2 tbsp dry red kosher wine 1 to 2 tbsp green peppercorns 1 tbsp Dijon mustard 3/4 cup whipping cream 1/2 cup finely minced shallots 1/2 teaspoon fresh tarragon leaves Cut any excess fat off the steaks. Melt the butter with the olive oil in a large sauté pan over medium-high heat. Add the steaks and cook uncovered until browned. Add brandy and set aflame. Shake the pan until the flame dies out. Set aside, keeping a lid on the pan to keep steaks warm. For the peppercorn sauce, add the leftover liquid from the steaks to a small frying pan. Add the shallots and cook until soft. Rinse peppercorns and drain until there's no excessive moisture. Add them to the pan, along with the whipping cream, Dijon mustard, tarragon leaves and kosher wine. Bring to a boil and cook for 3 to 4 minutes until thickened and shiny bubbles occur. Salt the meat and heat it until it reaches its desired doneness. Pour the sauce over the filets and serve with roasted potatoes. These healthy kosher dishes will be a hit among your friends and family!
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