With pearl onions and wine, this succulent, tender stewed roast has a special holiday flair.
For a stunning centrepiece, use a traditional jelly mould for this wine-infused retro jelly. (A deep bowl will also work well.)
To make this a truly Canadian cocktail, use a locally produced sparkling wine instead of Champagne. This sweet cocktail would be perfect for toasting with dessert or served after dinner.
Jewel-tone pomegranate seeds add elegance to this grown-up jelly shooter. Though Champagne isn't necessary, you should use a good-quality sparkling wine, cava or prosecco.
This steak gains its robust flavour from fresh thyme, a splash of red wine and a long marinating time. Serve with crunchy green beans or peas and grilled potato wedges.
These poached pears are perfumy and have a sweet, fruity flavour from the Muscat. You can replace the wine with a nonalcoholic pear nectar if you prefer. Placing parchment paper on top helps keep the pears submerged in the syrup.
Also known as glogg, this warming bevvie is an essential part of Christmas in Sweden. Have this mulled wine handy at your next holiday party so guests can sip on and enjoy the season of hygge.
Offer frosty glasses of a light wine punch to sip before sitting down to dinner. Soda water or freshly squeezed orange juice poured over crushed ice make alternative non-alcoholic sippers. You can garnish the drinks with orange slices and fresh mint for a festive appearance.
Tenderloin grilling steaks get the royal treatment in this recipe with cremini mushrooms and red wine.
Japanese plum wine or sherry adds richness to this classic foamy egg sauce. You can prepare it ahead to serve chilled or warm it slightly over lukewarm water.
