3 Scrumptious Wine(less) Recipes!!

Originally, the following recipes call for wine, but since we can’t have that there’s a whole bunch of substitutes available for wine which we can use and the end result tastes just as good. The best thing about these recipes is that the ingredients are easy to find and they don’t require hours of preparation or grueling in front of the stove, especially in this oppressive heat when all we want to do is laze around all day.

The first recipe on this list will be Finnish Pancakes with Strawberry Red Wine Sauce. Now doesn’t that sound refreshing? Pancakes are the ultimate comfort food, especially Finnish Pancakes as they are full of buttery goodness. The warmth emanating from the pancakes coupled with mouthwatering strawberry sauce is the perfect treat for those bluesy Monday mornings.

1- Finnish Pancakes with Strawberry Red Wine Sauce

Recipe:

• 4 tablespoons of butter
• 5 eggs
• 3/4 cup of sugar
• 1 1/2 cups of milk
• 1 cup of flour

Strawberry sauce:

• 3 cups of fresh strawberries
• 1 cup of grape juice (or cranberry juice)
• 3/4 cup of sugar (more or less to taste)

Method:

Before preparing the pancakes, put all the sauce ingredients in a small saucepan on the stove. Once they start to boil then turn down to a simmer. Let it simmer for 30-40 minutes, while you prepare and bake the pancakes.

Just before taking the pancakes out, remove the saucepan and pour the contents into a pitcher or bowl. Put the butter into an oven-proof skillet and place it in the oven. Turn the oven to 205° Celsius. Beat the eggs and the sugar until foamy.
Add milk and flour, and then beat until smooth and frothy.
Pour the batter into the melted butter in the heated skillet. Place the skillet in the oven and bake for about 25 minutes, until the pancake pulls away from the sides, rises, and browns on top.
Drizzle with strawberry sauce and serve while warm. You can add a dollop of whipped cream for extra decadence.

2- Lasagne

Next up on the list is Lasagna, an all-time favorite Italian dish of ours. It is perfect for family gatherings and special occasions since it tastes so good it will leave everyone wanting more. This lasagna is dry but filling, with vegetable chunks mixed in with the delectable tomato sauce.

For the tomato sauce:

• 1 tablespoon of olive oil
• 2 garlic cloves – minced
• 1 medium onion – finely chopped
• 1 medium carrot – finely chopped
• 1 sweet red pepper – finely chopped
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• 1 – 28 ounce can of tomatoes with juices
• 1 small can of tomato paste
• 1/4 cup of red grape juice
• 1 teaspoon of salt
• 1 teaspoon of freshly ground black pepper
• ½ pound cooked ground beef or chicken

For the ricotta filling:

• 1 pound of fresh ricotta
• 1 large egg
• 1 large garlic clove – minced
• 1 teaspoon of salt
• 1 teaspoon of freshly ground black pepper
• 1 cup cooked and minced chicken or beef

For the lasagne:

• 1 packet of cooked lasagna sheets
• Mozzarella – grated (for garnishing)
• 6 ounces mozzarella – grated
• 1 cup of grated Parmesan cheese

Method:

Prepare the sauce:

Heat the oil in a deep skillet on medium heat. Add garlic, onion, carrot, red pepper and sauté until the onion wilts, for about 4 minutes. Stir in basil and oregano and sauté for one minute. Add tomatoes with juice, tomato paste, and red grape juice. Let it boil and then let it simmer uncovered for around 20 minutes. Add salt and pepper to taste.

Prepare the ricotta filling:

While the sauce is simmering combine all the filling ingredients in one bowl and mix well.

Assemble the lasagne:

Preheat the oven to 190° Celsius.

Spoon a thin layer of tomato sauce at the bottom of a deep oven proof dish. Lay a layer of lasagna sheets over the sauce, breaking the pieces if necessary to fit. Spread a layer of ricotta lightly over the pasta. Drop a spoonful of the tomato sauce over the cheese without covering the sauce (or the lasagna will be very wet). Sprinkle evenly with parmesan and mozzarella cheese. Repeat the layering process until the last amount of ricotta has been used. Top the ricotta with tomato sauce and cheese. Bake in the oven until it bubbles and the top starts turning to golden-brown, for about 45 minutes.

3- Blackberry Granita

The last, but not the least, is Blackberry Granita. This Italian dessert is perfect for the summers and is incredibly easy to make. The best part is that there is no ice cream maker needed!! Just pop it in the freezer and then wait for a few hours to enjoy this refreshing treat. Its great for those impromptu summer cravings.

Recipe:

• 2 cups of red grape juice
• 6 cups of blackberries
• 1/2 cup of sugar – or more to taste
• 1 teaspoon of lemon juice

Method:

Heat the red grape juice in a pot on medium heat until it boils. Then reduce it to a simmer and let it sit till the liquid evaporates and comes to half of the original amount. Remove from heat and then refrigerate till it’s chilled, for at least one hour. Purée the blackberries and the lemon juice in a food processor until it smoothens. Then pour it through a fine mesh strainer. Discard the seeds and solids. Add the chilled grape juice and the sugar to the blackberry mixture and whisk well until the sugar is dissolved. Pour in a broad and shallow dish and then place it in the freezer. Freeze the granita for at least 4 hours, stirring with a fork every 45 minutes to break up the ice crystals. The granita should be free of large ice chunks and resemble shaved ice.

All the above mentioned recipes are perfect to try with a friend (or alone) and they can also be prepared for a larger gathering. The Kluchit team loves them all as they are not too hard to make and all the ingredients can be easily found.