GREEK WHITE WINE RECIPES

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GREEK WHITE SANGRIA RECIPE - REDBOOK



Greek White Sangria Recipe - Redbook image

Serve a refreshing white wine sangria with your summer Greek feast. Apricot nectar sets this punch apart from traditional sangria.

Provided by Frank P. Melodia

Categories     baby shower    Barbeque    birthday    bridal shower    cocktail party    dinner party    Easter    feed a crowd    Fourth of July    picnic    romantic meals    Summer    appetizers    dinner

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 16

Number Of Ingredients 10

2 bottle dry white wine (like chenin blanc or Chardonnay)
1/2 c. orange liqueur (like Cointreau or triple sec)
1/2 c. Greek brandy (like Metaxa)
1 c. apricot nectar
1/2 c. superfine sugar
2 lemons
2 limes
2 oranges
2 c. Club soda
Fresh mint sprigs

Steps:

  • Combine wine, liqueur, brandy, apricot nectar, and sugar in a large 4-quart glass jar and mix well to dissolve sugar. Stir in sliced fruit. Refrigerate for several hours until well chilled, or preferably overnight, for flavors to blend. When ready to serve, stir in club soda and mint sprigs.

Nutrition Facts : Calories 151 calories

LAMB IN WHITE WINE RECIPE RECIPE | HOUSE & GARDEN



Lamb in white wine recipe Recipe | House & Garden image

The perfect summer supper, this traditional Greek recipe from the island of Sifnos, can be served with delicious lemony roast potatoes.

Provided by Eleanor Ford

Number Of Ingredients 8

1.5kg lamb shoulder, cut into 6 pieces (some will include bone)
Bunch of fresh dill
350ml white wine
800g Cyprus or other waxy potatoes, cleaned
60ml olive oil
60ml white wine or water
1 large lemon
3 garlic cloves, crushed

Steps:

  • Preheat the oven to 220°C/fan oven 200°C/mark 7. Choose a casserole pan or pot large enough to hold the lamb quite snugly – it should be deep rather than wide so the meat can be layered inside. Add 3 pieces of the lamb, season generously with salt and freshly ground black pepper, and cover with most of the dill fronds, saving some for a garnish. Layer with the remaining meat, seasoning again and finishing with the fattiest part on top. Pour in the wine.
  • Set the pan over a high heat to bring the wine to the boil. Cover with a lid or tin foil and transfer to the oven. Cook for 30 minutes.
  • Turn the oven down to 170°C/fan oven 150°C/mark 3 and cook for another 2 hours.
  • Remove the pan, turn the meat to swap the top and bottom pieces, cover and return to the oven. Turn the temperature down again to 130°C/fan oven 110°C/mark ¾ and continue cooking for a final 1-2 hours. The lamb should be meltingly tender.
  • Leave the meat to rest in the pan for 20 minutes and skim the fat off the juices. Serve warm rather than hot, garnished with the remaining dill.
  • Preheat the oven to 220 ° C/fan oven 200 ° C/mark 7. Cut the potatoes into halves or wedges, depending on size, and put into a large bowl. Add all the remaining ingredients and season generously with sea salt and freshly ground black pepper. Toss well to coat.
  • Tip the potatoes onto a baking tray large enough for them to sit in a single crowded layer. Roast for 30 minutes. Turn the potatoes and return to the oven for 20-30 minutes longer, until sticky and golden. Add a final scrunch of flaky salt before serving.

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