As of: January 31, 2024, 5:38 p.m
By: Laura Knops
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Leftover wine can be used in many different ways in the kitchen.
How you can use red and white wine to refine both savory and sweet dishes.
Regardless of whether there are leftovers from the holidays, you made a mistake in the supermarket or you got the wrong gift - you don't have to throw away opened wine and liqueur or try to sell it to friends.
With a few tips, you can easily use the leftovers for cooking and baking.
Using leftover wine: What amateur chefs need to consider
White wine is ideal for flavoring dishes such as risotto and light sauces.
© Science Photo Library/Imago
If the bottle has already been opened, the wine it contains is automatically exposed to the air.
So that it doesn't oxidize with the air and taste stale, it is advisable to first close the bottle with the cork.
Red wine can be enjoyed in the fridge for up to five days, white wine and rosé for up to three days.
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If you're cooking or baking and people are invited who don't drink alcohol, you should first check whether there are any alcohol residues in the finished dish.
Although alcohol basically evaporates at 78.3 degrees, parts of it can be bound to other ingredients and thus remain in the food.
Conjure up delicious things from leftovers: hearty dishes with wine
Leftover wine can easily be used in the kitchen.
White wine is particularly suitable for light sauces, red wine for dark ones:
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White wine:
A shot of wine refines a béchamel sauce, for example, but the wine also tastes good with mustard sauces and hollandaise.
Red wine:
A tomato sauce with red wine tastes good with pasta or on pizza.
A Bolognese sauce can also be deglazed with red wine.
Alcohol gives many savory recipes a special taste.
Risotto is deglazed with white wine, goulash is often prepared with a lot of red wine.
Make sweet use of leftover wine: cake with wine, red wine compote and mulled wine jelly
Home cooks can also use leftover wine in various sweet recipes.
A delicious compote can be made from red wine, for example.
To do this, simply heat equal amounts of sugar and wine in a pan over a low to medium temperature.
If the wine has cooked down a little and the sugar has dissolved, fruits such as berries can be added.
Simmer the mixture for another five to ten minutes until the fruit has reduced.
The red wine compote is now ready.
Another popular recipe with wine is a red wine cake.
This moist chocolate cake is easy to bake and tastes delicious.
Dry or semi-dry red wines with a fruity aroma go particularly well here.
For an average loaf tin you need 125 ml of red wine.
You can also use leftover mulled wine from the Christmas season to make a mulled wine cake or make a fantastic mulled wine jelly.
To do this, bring half a bottle of mulled wine to the boil with orange juice and preserving sugar until the liquid has largely boiled away.
Received liqueur as a gift?
Cream liqueur cake recipe
Certain liqueurs don't have to sit in the cellar collecting dust if you don't like alcohol.
Just bake with it!
Cream liqueurs in particular can be used excellently for a delicious Baileys gugelhupf or general cream liqueur cake.
The recipe is quick to prepare with a simple batter.
The liqueur gives the cake a juicy flavor.
Preparation time: |
20 minutes |
Baking time: |
40-55 minutes (depending on the baking pan) |
Servings: |
14 pieces |
Ingredients for cream liqueur cake:
250 g flour and a little more for the mold
1 packet of vanilla pudding powder
1 packet of baking powder
200g powdered sugar
230 ml whiskey cream liqueur (e.g. Baileys)
250 ml cooking oil and oil for the mold
5 eggs (size M)
How to bake juicy cream liqueur cake:
Preheat the oven to 180 °C top/bottom heat (160 °C fan oven).
Mix flour with pudding powder, baking powder and powdered sugar in a bowl.
Mix liqueur, oil and eggs in a second bowl.
Add mix to flour mixture.
Mix everything with the whisk of the hand mixer to form a creamy dough.
Grease the bundt cake tin or loaf tin and dust it with flour.
Knock excess flour out of the mold.
Pour the dough into the mold and bake in the oven for approx. 40 minutes (loaf tin) to 55 minutes (bundt cake tin).
Do a stick test.
Remove and let cool.
To make a frosting, mix cream liqueur and powdered sugar and pour over the cake.
Let it solidify.