7 Easy and Quick Ways to Use Up Leftover Wine

/7 Easy and Quick Ways to Use Up Leftover Wine

Having leftover wines is a big matter for a few people. However, you could easily sort out that leftover wine dilemma by trying them out on the following different dishes that are perfect ways to round off an alfresco dining or staycation meal on your holidays.

Red Wine Ice Cream Floats

With chocolate syrup, seltzer, ice cream of your choice and red wine, you could already make a wine ice cream float that is perfect for summer. Simply rim the insides of your glasses with chocolate. Then, place a scoop of ice cream on top and pour the wine or vice versa. Before serving, finish it off with the old-fashioned egg cream seltzer on top.

Mussels in White Wine

Soak the mussels in cold water to remove unwanted sands for 20 minutes. Saute the shells with butter, shallot, and garlic for two to three minutes. Pour white wine. After a minute, season it with salt and pepper then simmer. Finally, add the mussels and cook them for 5-6 minutes.

You will immediately know that the mussels are cooked once they are all opened. If you find some that are still closed, its best not to serve them. Imagine having this dish served with freshly baked garlic baguette by a seashore one summer night. That would be lovely.

Red Wine Iced Lollipops

To start with, mix sugar, strawberries and balsamic vinegar and baked the mixture for about 20-25 minutes. Make sure to thickened berry juices, and burn them. If already thickened, let them cool to room temperature.

Process the roasted strawberries with red wine in a food processor until smooth. Then, place the mixture on the popsicle molds evenly and freeze them for at least 45 minutes or until they are frozen before serving. Remember to keep out of the reach of the children, it is not for kids.

Red Wine Pasta Sauce

If you are on a tight budget but wanted something Italian for your summer candle-light dinner, try this threes dollar red wine pasta sauce.  It would be the best if you had a Domaine Raymond Usseglio Châteauneuf du Pape Cuvée Impériale, but you could use any whatever you had on hand.

Only 25 minutes and you are done with this recipe. Simply saute onions with olive oil. After three or four minutes, tomatoes, wine, and sugar. Simmer over 20 minutes, add spices of your choice and salt, and serve it over pasta and Buon appetite!

Poached Pears in Red Wine

Looking for a stress-free yet elegant dessert to serve in a small gathering, try this poached pears in wine sauce. You need to have pears, sugar, lemon rind, lemon, cloves, and cinnamon sticks.

Start by peeling the pears. Make sure they could stand upright. If not, set them aside. With a cheesecloth bag, caramelize sugar with wine, lemon rind and lemon juice over medium heat. Lessen the heat until syrupy then let it cool. Poach the pears on the mixture. Let the pears cool before serving.

White Wine Jellies

This drink could be superb for your summer slumber party with your girls, of course at legal ages. Prepare gooseberries, caster sugar, elderflower cordial, powdered gelatine, white wine, and fresh mints.

Cook gooseberries and caster sugar together in a saucepan for ten minutes. Set aside and gently stir elderflower in the mixture. Let it cool for an hour. Then, strain the mixture. If there are remaining gooseberries, mash them on a sieve and discard the pulp.

Place six tablespoons of cold water in a heatproof bowl and pour the gelatine on it. If spongy after three to four minutes, simmer it with water on a pan until melted. Pour wine on the jelly and stir again. Sprinkle a sprig of mint or a few gooseberries on top before serving.

Poached Eggs in White Wine

Forget about the poaching of eggs with water. Make it better with white wine! On a skillet, boil water, wine, shallots, thyme, bay leaf, and salt for five minutes over medium-high heat. Poach the eggs. After poaching, remove the eggs and set aside.

Reuse the liquid in the pan. Cook it and place it on a saucepan. Whisk butter and flour on the sauce until it will become a paste. Add more spices or salt based on your taste. Drizzle this sauce on the poached egg over a piece of toast with small mashed potato. Sprinkle it with chives as finishing touch.


Fresh food is the best; however, saving up through doing makeover on leftovers is also good. Something being a leftover is not the main issue here. Leftovers are still food and a kind of a blessing that others do not have. Perhaps, the problem lies in not knowing how to cook so you better practice now.

By |2019-05-30T06:13:37+00:00May 30th, 2019|Cooking tips, How to|0 Comments

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