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WINE TIPS FROM THE KITCHEN
Have leftover wine that you don't want to drink OR throw out? Here are some uses for that open bottle...
Whites:
Use in homemade salad dressings in place of vinegar
Great as a marinade for chicken or fish
Works as a stain remover for red wine (if stain caught in time!)
Reds:
Excellent marinade for beef
White or Red:
Use to deglaze pans or in stews & soups
RECIPES FROM CHEF DAVID
PUMPKIN PUDDING
We served this dessert at our first Amici della Vigna event to rave reviews all around. Hope you enjoy this alternative to Pumpkin Pie.
2/3 cup sugar
3 eggs, beaten
1- 12 oz. can evaporated milk
1- 29 oz. can pumpkin puree
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. pumpkin spice
½ tsp. salt
½ 18.25 oz. package spice cake mix
¼ - ½ cup melted butter
½ cup chopped nuts (walnuts/pecans)
Preheat oven to 350 degrees.
Grease 9" x 13" baking dish.
Blend sugar, eggs, evaporated milk, pumpkin, spices and salt together. Pour into baking dish. Sprinkle dry cake mix over pumpkin
mixture. Sprinkle with nuts and more cinnamon. Drizzle with melted butter.
Bake for 60 minutes or until tester comes out clean. Serve warm with real whipped cream. Enjoy!
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