Non Alcoholic Wine Food
Recipes
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Dubai- United Arab Emirates
Creamy Curried Chicken Breasts
1 Cup Chardonnay (Non Alcoholic)
1/4 Cup currants
1 tsp. Light olive oil with dash of sesame oil
4 six-oz boneless chicken breasts with skin on
1/4 tsp. Salt
1/4 tsp. White pepper
2 cups sliced mushrooms
1 TB curry powder
1 Cup evaporated skimmed milk
2 TB cornstarch mixed with 2 TB ARIEL Brut
Cuvee or Chardonnay
4 Cups cooked long grain white rice
3 Cups tiny sweet peas, slightly steamed
Creamy Curried Chicken Breasts
Soak the currents in the ARIEL wine for 10
to 15 minutes.
 Heat the oil in a skillet large enough to
hold all the chicken breasts.
 Lay the breasts in the hot pan skin side
down; sprinkle with salt and pepper and
fry until browned, 3 to 4 minutes.
 Turn, brown the other side about 3
minutes and remove from pan.
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Creamy Curried Chicken Breasts
Pour off most of the pan juices, leaving a
moist base.
 Toss in the mushrooms and cook until
they start to give up their liquid.
 Add the curry and pour in the non
alcoholic wine with the currants.
 Remove skin from chicken, return the
chicken to the pan, cover and simmer for
20 minutes.
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Creamy Curried Chicken Breasts
Set the chicken breasts on a warm plate
and pour the evaporated milk into the pan
and stir well.
 Now add the slurry (cornstarch and Ariel
Chardonnay) and heat to thicken.
 To serve: Coat each breast with sauce and
mushrooms.
 Pour the rest of the sauce over the hot
rice.
 Add the tiny, sweet peas to complete this
meal.
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Creamy Curried Chicken Breasts
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Nutritional Profile (per serving)
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% of Daily Value:Kerr
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Calories:581
Fat (gm):6
Saturated Fat (gm):1
Calories from Fat:31
%Cholesterol (mg):65
Sodium (mg):374
Fiber (gm):9
Carbohydrates (gm):90
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Champagne Poached Salmon
Fillets
Salmon:
1 1/2 Cups ARIEL Blanc 2000
1 tsp. dried tarragon
2 cloves garlic, crushed
10 peppercorns
4 four ounce salmon fillets
1 TB. Arrowroot mixed with 2 TB. ARIEL
2000
Champagne Poached Salmon
Fillets
Side Dish:
3 cups cooked long grain rice, hot
3 cups chopped arugula or mustard
greens, uncooked
2 Roma tomatoes, seeded and chopped
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Champagne Poached Salmon
Fillets
Garnish:
1 TB. Chopped fresh tarragon or parsley
4 cups lightly steamed broccoli sprinkled
with freshly squeezed lemon juice
Champagne Poached Salmon
Fillets
Bring the Brut, tarragon, garlic, and
peppercorns to a boil in a small saucepan.
Cover and allow to simmer for 5 minutes.
Strain into a large sided skillet.
 Lay the salmon fillets into the poaching
liquid, skin side down.
 Spoon the liquid over the top, cover and
simmer over low heat for ten minutes.
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Champagne Poached Salmon
Fillets
While the salmon is cooking, combine the
hot rice with the greens, tomatoes, and
seasonings. Cover and keep warm.
 When the salmon is done, place a fillet on
each of the four warm plates with a scoop
of the rice. Strain the liquid back into the
small saucepan and pour in the slurry.
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Cinnamon Apple Frozen Yogurt
I've found that soymilk helps to smooth
out homemade frozen yogurt.
 This recipe has one of the best textures
Graham has achieved to date.
 Please try this and let us know what you
think!
(makes one quart)
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Cinnamon Apple Frozen Yogurt
2 medium cooking apples (jonogold,
Gravenstein, Winesap) peel on, roughly
chopped.
1 Cup ARIEL White Zinfandel
1 TB cornstarch mixed with 2 TB ARIEL White
Zinfandel (slurry)
1/4 cup sugar
1/4 cup white corn syrup
1/4 tsp. ground cinnamon
1/4 tsp. vanilla
1 cup yogurt cheese
3/4 cup 1% soy milk
Cinnamon Apple Frozen Yogurt
Cook the chopped apples with the wine over
medium heat until the apples are very soft and
the liquid is almost gone, about 25 min.. Push
through a strainer.
 Return the strained puree to saucepan, stir in
the slurry, and heat to cook the cornstarch, 30
seconds to one minute.
Add the sugar, corn syrup, cinnamon, and
vanilla, stirring until the sugar is dissolved.
 Allow to cool, then set in the refrigerator to
chill.
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Cinnamon Apple Frozen Yogurt
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Whisk the yogurt and soymilk together
until very smooth.
Add the chilled apple mixture and stir
until well mixed.
Pour into your ice cream freezer and
freeze according to the manufacturer's
directions.
Let it ripen in the freezer for 1 hour if
you like. It is best serves slightly soft.
Cinnamon Apple Frozen Yogurt
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Nutritional Profile (per serving)
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% of Daily Value:
KerrCalories:2411
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% Fat (gm):1
Saturated Fat (gm):0
Calories from Fat:3%
Cholesterol (mg):2
Sodium (mg):141
Fiber (gm):2
Carbohydrates (gm):53
Protein (gm):8
Italian Beef Stew with Polenta
The flavor in this dish comes primarily
from the wine and vegetables with the
beef just rounding it out.
 It's a good example of "meat in a minor
key".
 It can be served with pasta or rice instead
of polenta but the polenta has a special
creamy texture that goes beautifully with
the chewy meat and tender vegetable.
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Italian Beef Stew with Polenta
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Stew
1 tsp. light olive oil with a dash of toasted sesame oil
12 ounces beef round, trimmed of all fat and cut in 1
inch cubes
1/4 tsp salt
1/4 teaspoon freshly ground black pepper
1 ounce Canadian bacon, chopped
1 cup chopped onion
1/2 cup diced carrots
1/3 cup chopped celery
1 tsp. oregano
1/2 tsp. thyme
1 bay leaf
1 cup ARIEL Cabernet Sauvignon
1/2 cup low sodium beef broth, preferably homemade
1/2 cup low sodium diced tomato
1 tsp. arrowroot mixed with 1 Tbl. Merlot (slurry)
Italian Beef Stew with Polenta
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Polenta
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Vegetable
3 cups cold water
1 cup cornmeal
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 bunches collard greens, washed, stemmed and lightly
steamed
Italian Beef Stew with Polenta
Preheat the oven to 350F..
 Heat 1/2 teaspoon of the oil in an oven
proof skillet.
 Brown the meat on all sides and remove
from the pan.
 Pour the rest of the oil into the same pan
and fry the onion until it starts to wilt, 2
or 3 minutes.
 Add the garlic, Canadian bacon, carrots,
celery, herbs, salt and pepper.
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Italian Beef Stew with Polenta
Turn the heat to medium and cook for 5
minutes stirring so the vegetables don't
brown.
 Return the meat to the pan, pour in the
wine, broth and tomatoes and add the
bay leaf.
 Cover and bake for 1 1/2 hours in the
preheated oven.
 Discard the bay leaf and add the slurry.
 Bring to a boil to thicken.
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Italian Beef Stew with Polenta
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Before the stew is done, start the polenta in a
large saucepan.
Stir the cornmeal into the boiling water in a
slow, steady stream, keeping the water boiling.
Add the salt and pepper after the cornmeal has
been added.
Stir, scraping the bottom and sides of the
saucepan often, until the polenta is thick and
pulls away from the sides of the pan cleanly.
This will take 25 minutes for coarsely ground
cornmeal and 5 to 10 minutes for regular
cornmeal.
Italian Beef Stew with Polenta
To serve: Spoon the meat sauce over the
polenta and sprinkle with chopped fresh
parsley.
 Served with the steamed collards on the
side.
 Enjoy with Rouge or Merlot.
 Serves 4
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Italian Beef Stew with Polenta
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Nutritional Profile (per serving)
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Calories:525/331
Fat (gm):24/5
Saturated Fat (gm):8/1
Calories from Fat:41%/15%
Cholesterol (mg):112/48
Sodium (mg):482/444
Fiber (gm):3/7
Carbohydrates (gm):25/46
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% of Daily Value: Classic/Kerr
Classic Compared: Beef Braised in Red Wine Sauce
Mushroom Barley Soup
This is a hearty vegetarian soup with the
classical combination of mushrooms and
barley.
 It can be made with beef broth instead of
water, if you prefer.
 It will warm your family and friends on a
chilly day.
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Mushroom Barley Soup
1 cup Merlot
.35 ounce (1 package) dried Porcini mushrooms
1/3 cup sun dried tomatoes
1/2 cup pearl barley
1/2 tsp salt
4 cups water
1 tsp. light olive oil with a dash of toasted sesame oil
1/2 cup chopped onion
2 cloves garlic, chopped
1 pound crimini or white button mushrooms, sliced
1 tsp. dried basil
1 1/2 cups low sodim, diced tomatoes in juice
Garnish
4 Tbl. Dannon plain, non fat yogurt
Mushroom Barley Soup
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Heat the Merlot until it is hot but not boiling.
Add the dried mushrooms and sun dried
tomatoes and soak for 30 minutes.
Drain through a sieve lined with a paper towel,
saving the wine.
Coarsley chop the tomatoes and mushrooms.
Whilst the mushrooms and tomatoes soak, cook
the barley in the water with 1/4 tsp. of the salt
for 30 minutes.
Mushroom Barley Soup
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Heat the oil in a large, hight sided skillet and fry
the onion until it wilts, 1 to 2 minutes.
Add the garlic, mushrooms, basil and the rest of
the salt and continue cooking until the
mushrooms start to give up their liquid.
Pour in the tomatoes, reserved wine and
chopped mushrooms and sun dried tomato
mixture.
Simmer for 15 minutes.
Pour in the cooked barley with its water and
simmer another 15 minutes
Mushroom Barley Soup
The soup can be eaten immediately, but
the flavor improves as it sits.
 Serve it with a dollop of yogurt and hearty
Italian bread.
 Enjoy with Chardonnay or Merlot.
Serves 4
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Mushroom Barley Soup
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Nutritional Profile (per serving)
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% of Daily Value:Classic/Kerr
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Calories:309/179
4% Fat (gm):17/2
Saturated Fat (gm):5/0
Calories from Fat:50%/12%
Cholesterol (mg):16/0
Sodium (mg):547/349
Fiber (gm):6/7
Carbohydrates (gm):36/36
Classic Compared: Porcini & Rice Soup
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Petite Coq au Vin
A chicken cooked gently in red wine, now what
could be more French… or more delicious?
 I took this classic and used the Rock Cornish
game hens, the small flavorsome North
American bi-partisan or multi national
experiment in genetics and bathed it in a Napa
Valley Merlot.
 Add new potatoes to the "casserole" and
spinach as a side dish and you'll get more than a
"whiff" of the pleasures in store for you at the
French flavored tables of Quebec in Canada.
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Serves 6
Petite Coq au Vin
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1/2 tsp. Olive oil
2 Rock Cornish game hens 24 ounces, each cut in half
10 ounces pearl onions, peeled
3 ounces Canadian bacon, cut in 1/2 inch pieces
2 medium turnips, peeled and cut in 1" pieces
12 medium mushrooms, whole
1 pound tiny new red potatoes whole with skin intact
1/2 tsp. Thyme
1/4 tsp. Salt
1/4 tsp. Pepper
3 bay leaves
1 1/2 low sodium canned or homemade chicken stock
1 1/2 cups Merlot
2 TB sherry mixed with 4 TB water (slurry)
1 pound spinach leaves, washed and stemmed
2 TB chopped fresh parsley
Petite Coq au Vin
Preheat the oven to 350 degrees.
 Heat the oil in a 10-inch skillet on
medium.
 Brown the hens skin side down, turning
once, 5 minutes.
 It will be a tight squeeze, but no matter.
Remove from the pan and set aside.
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Petite Coq au Vin
Place the onions, Canadian bacon, turnips,
mushrooms, potatoes and thyme into the
pan and cook stirring 2 or 3 minutes.
 Add the salt, pepper, bay leaves and pour
in the stock and wine.
 Return the browned hens to the pan,
cover, and bring to a boil.
 Bake in preheated over 40 minutes.
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Petite Coq au Vin
Remove the chicken to a plate to cool
slightly, before removing the skin and
bones.
 Leave the flesh in the largest pieces
possible.
 Discard the skin, bones, and bay leaves.
Carefully strain the liquid into A fat
strainer then pour back into the pan
(through a sieve) without the fat.
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Petite Coq au Vin
Bring to a boil and let it Boil, uncovered,
10 minutes to reduce the liquid and finish
the vegetables.
 Stir in the slurry and return the cooked
chicken. Place a handful or raw spinach
leaves into each of 6 bowls and ladle the
stew over the top.
 Sprinkle parsley on each serving.
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Petite Coq au Vin
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Nutritional Profile (per serving)
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% of Daily Value:Kerr
Calories:316
 Fat (gm):7
 Saturated Fat (gm):2
 Calories from Fat:6%
 Sodium (mg):707
 Fiber (gm):9
 Carbohydrates (gm):31
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Bisi Mev (Serve 4)
2 bags Uncle Ben's boil in bag Converted Rice or
2 cups cooked rice.
12 sundried tomato halves
1 medium sweet onion, finely diced
1/2 tsp. light olive oil with a dash of toasted
sesame oil
3 cups frozen petite peas
1 cup chopped arugula leaves
1 TB chopped parsley
1/4 tsp. Salt
1/4 tsp. Freshly ground black pepper
12 large basil leaves
1/2 cup Chardonnay
2 TB freshly grated Parmesan cheese
1/2 tsp. balsamic vinegar
Bisi Mev
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Cook the boil in bag rice uncovered in a 2-quart
saucepan in 8 cups of water for 10 minutes.
Preheat the oven to 350 degrees.
Soak the sun dried tomato halves in hot water to
cover in a small saucepan for 10 minutes and
then chop into 1/2 inch slices.
Fry the onion in the oil in a high sides pan over
medium high heat for 1 minute.
Add the sun-dried tomatoes, and stir until the
onions are transparent, about 1 more minute.
Bisi Mev
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Add 1 cup of the peas to the onions and
tomatoes and cook for 2 minutes.
Add the arugula, 1 cup of the rice, the parsley,
salt and pepper and mix thoroughly.
Gently tear 6 of the basil leaves into the rice and
pea mixture and leave on low heat.
Spray 4 MEV or other 1-cup molds with
vegetable oil cooking spray.
Using a wet spoon, press 1/4 cup of the
remaining rice into the bottom and sides of each
mold
Bisi Mev
Divide the rice and pea mixture among
the molds and press down hand with
the back of a ladle or large spoon.
 Bake in preheated oven for 30 minutes
or until heated through.
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Bisi Mev
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To make the sauce:
Cook the remaining 2 cups of peas in 2
tablespoons of water in a small saucepan for
3 minutes.
 Drain off the liquid and pour the peas into a
blender.
 Add the remaining basil leaves, the wine,
Parmesan cheese and balsamic vinegar.
 Blend on high speed until very smooth.
Bisi Mev
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To Serve:
Invert each mold onto a plate and
release.
 Pour some of the sauce around each
rice mold with a spoonful on top.
 Garnish with a basil leaf.
 Serve with steamed broccoli and acorn
squash.
Bisi Mev
Nutritional Profile (per serving)
 % of Daily Value:Kerr Calories:341
 Saturated Fat (gm):2
 Calories from Fat:8%
 Sodium (mg):610
 Fiber (gm):14
 Protein (gm):16
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Sauteed Chicken
This is a rustic, Italian style chicken saute
with a million possibilities.
 If you cook the chicken in Merlot and
added vegetables, it would be Coq au Vin.
 It's up to you to mix and match
vegetables and wine to find the ones you
like best.
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Sauteed Chicken
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For the potatoes:
3 # Russet potatoes, peeled and cut in
eighths
4 cloves garlic, peeled
1/4 tsp. salt
1/4 tsp. white pepper
1/2 cup plain, Dannon not fat yogurt
2 Tbl. chopped fresh chives
Sauteed Chicken
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For the chicken:
1 tsp. light olive oil with a dash of toasted
sesame oil
2 cloves garlic
4 chicken breasts, visible fat removed, skin left
on
1 tsp. dried rosemary
1/8th tsp salt
1/4 tsp. freshly ground black pepper
1/2 cup Chardonnay
1 Tbl. arrowroot mixed with 2 Tbl. Chardonnay
(slurry)
Sauteed Chicken
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Garnish:
2 Tbl. chopped, fresh parsley
4 cups lightly steamed swiss chard
Sauteed Chicken
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Boil potatoes and garlic in a large covered
saucepan until the potatoes are very soft.
Drain, cover potatoes with a clean cloth and set
over very low heat for about 5 minutes.
Mash roughly, making sure the garlic gets
thoroughly mashed and mixed in.
Add the salt, white pepper, yougurt and chives
and mix well.
Cover and keep warm until you are ready to
serve.
Sauteed Chicken
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Heat the oil in a skillet just big enough to hold
the chicken breasts.
Toss in the garlic and stir about 30 seconds.
Add the chicken, skin side down, brown and
sprinkle with salt and pepper.
Try to keep the garlic from burning, (if it does,
just discard it).
When the skin side is brown, about 3 minutes,
turn it and brown the other side about 2
minutes.
Sauteed Chicken
Toss the rosemary on top and pour in the wine.
 Simmer, covered, 15 to 20 minutes or until the
juices run clear when you pierce the chicken
with a knife.
 Remove the chicken breasts to a warm plate.
 Strain the cooking liquid into a fat separator.
While the fat is rising to the top (3 to 5
minutes), remove the skin from the chicken and
garnish each piece with paprika and chopped
parsley.
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Sauteed Chicken
Pur the defatted liquid back into the pan
and add the arrowroot slurry. Heat to
thicken. To serve: Place a chicken breast
and 1/4 of the potatoes on each plate.
Spoon the glossy wine sauce over the top
and enjoy with the beautiful, deep red and
green chard and Chardonnay, Blanc, or
White Zinfandel.
 Serves 4
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Sauteed Chicken
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Nutritional Profile (per serving)
% of Daily Value:Classic/Kerr Calories:661/474
9% Fat (gm):39/5
Saturated Fat (gm):16/1
Calories from Fat:54%/9%
Cholesterol (mg):154/63
Sodium (mg):1210/611
Fiber (gm):6/9
Carbohydrates (gm):30/74
Classic Compared: Pan Roasted Chicken with Herbs and
Wine and Italian Mashed Potatoes