For some, the idea of leftover wine is an odd one. However, if you have enjoyed an evening with guests, it’s quite possible that you have at least half a bottle left over. Rather than letting it go to waste or letting it stand for several days before enjoying a glass, you could put one of these cooking ideas to the test!
Cheesy bread with wine
Ingredients:

  • ½ baguette cut into slices
  • ½ small onion sliced
  • 1/8 pound cooked, sliced ham
  • ¾ cup white wine
  • butter for pan or dish
  • ½ tsp black pepper
  • 1 ½ cups grated Gruyere

Method:

  • Preheat your oven to 400 degrees F.
  • Butter an ovenproof dish and add the bread, onion and ham.
  • Pour the wine on top and then add pepper and Gruyere.
  • Bake until the cheese has melted and the edges start to brown. Usually about 20 minutes.

Pork chops with mustard sauce
Ingredients:

  • 3 Tbsp olive oil
  • 2 boneless pork chops
  • salt and pepper
  • 2 shallots chopped
  • ¾ cup white wine
  • 2 Tbsp heavy cream
  • 1 Tbsp Dijon mustard
  • 1 Tbsp tarragon chopped
  • 1 head frisee torn into pieces
  • 1 lemon (cut into wedges)

Method:

  • Heat your oven to 400 degrees F.
  • Heat 1 Tbsp oil n a large pan.
  • Season the pork with salt and pepper and brown in pan for 2 minutes per side.
  • Place pork on a baking sheet and roast until cooked through.
  • Add the shallots and 1 Tbsp of oil to the pan and cook until soft.
  • Add wine to the shallots and simmer until reduced to half the liquid.
  • Add the cream and simmer until it starts to thicken.
  • Add the mustard.
  • Top the pork with this sauce and then sprinkle tarragon over the top.
  • Drizzel the leftover oil over the frisee and serve on the side with lemon wedges.

Beef Bourguignonne
Ingredients:

  • 1 Tbsp olive oil
  • 1 ¼ pounds sirloin steak cut into pieces
  • salt and pepper
  • 10 ounces sliced mushrooms
  • 16 ounces frozen pearl onions
  • 2 cups red wine
  • 1 can mushroom soup
  • ½ parsley chopped

Method:

  • Heat the oil in a saucepan.
  • Season the teak with salt and pepper and cook until browned before setting aside in a bowl.
  • Add the onions and mushrooms to the pan and cook until the water has evaporated.
  • Add the wine and simmer until the liquid reduces to half.
  • Add the soup and ½ cup of water and boil.
  • Add the steak and any juices in the bowl to the pan. Simmer for 2 minutes before serving.
  • Sprinkle with parsley and enjoy!