Beef might be very good with those flavors if the wine isn't too sweet. If it isn't I would do it. A little vinegar might balance the sweetness. I might be thinking of sauerbraten.

Jim

Thanks again. No, it wasn't too sweet, so that would probably work. I've never made that, have heard of it & just looked it up on here. Typically wouldn't think to try something that takes a few days, but this might be the time to try it! I saw a gingersnaps debate - what do you think of including them?

I have not made sauerbraten and haven't looked at recipes recently, so I don't know how well your mulled wine would fit into an actual sauerbraten recipe, although it might. I was thinking an improvised beef stew or braised beef might work well with those flavors. Then because of the spices and vinegar, the idea of sauerbraten popped up.

Jim

Ok, thank you very much. I'll look at the thread of sauerbraten recipes, pick one, and get it marinating later today!

I'm thinking it could be good in a batch of borscht too, if you like cabbage and beets. I love borscht, others don't, and I don't like red wine in anything, including cooked dishes, but many do.

I haven't made sauerbraten in a long time either, I'll have to do that soon.

Annie

I eat practically anything, and I think I would like borscht. My son might too, but my daughter & husband wouldn't. I should try it sometime for my mom, I think she would enjoy it. Thanks for the idea. I have all the ingredients for sauerbraten (I hope!) so I will get that marinating in a little while.
I appreciate everyone's help. So glad no leftover bunco treats will go to waste!

Elba, I love borscht, but I love beets. Elery never had borscht until he met me, he says he didn't know what he was missing.

That mulled wine might make a good marinade too, or reduce it for a sauce with red meat, possibly even chicken.

Annie

I briefly thought of chicken or pork, but for future reference, would the red wine color turn white meat an unappetizing purplish color or something?

"Hi folks, hope a second post is ok."

Of course multiple threads are okay Elbal. I'm not sure why you feel the need to ask that.

The mulled wine I have had included a heavier red, brandy, cinnamon, oranges, ginger and I'm not sure what else.

I think reducing some of the mulled wine (by half) and adding it to stew would be fantastic. I also think the flavors of the reduction in a gravy or sauce would be fantastic. If you reduced it to a thick glaze and whipped it with butter I can imagine using a pat of that mixture on a grilled piece of steak, pork or even chicken.

"...would the red wine color turn white meat an unappetizing purplish color or something?"

Yes, that can happen. It's always safer to use white wine with chicken or fish, even with pork.

But there are exceptions. Coq au Vin, for example, combines red wine with chicken. In a dish with lots of color and robust flavor, red is good. In light colored, delicate flavor, go with white. That's my theory anyway. I would be interested to hear what others think.

You were correct to raise that question. It makes me think. Keeping it in mind, make your choice of wine on a case by case basis.

Jim

Deleting duplicare post.

This post was edited by jimster on Fri, Feb 8, 13 at 11:17

Hmmm, I've been thinking dessert since I first read this thread but no one seems to be going there. Reduced to a syrup, sweetened if needed, drizzled over fruit and/or ice cream? Anyone?

Thanks for the additional info.
FOAS, when I read your post it reminded me of an incident that occured at a mexican restaurant when my kids were very small. We don't usually get dessert out, but we had a gift card or coupon or something, and we ordered 2 servings of fried ice cream to share, which came out with the plates flaming. My husband & I were eating ours & we thought it was very good, but our kids weren't eating theirs & we didn't know why. Well, finally we tasted theirs, and we had the wrong plate! Theirs had the alcohol on the dessert, while ours had it in a larger surrounding plate so it would still flame.
The kids are teens now, but still not of drinking age. Your suggestion sounds very good. We're in for a blizzard - maybe we can make some snow ice cream! (I have the saurbraten marinating, but there is still some mulled wine left over.)

I might reduce it along with some balsamic and drizzle it over a roasted pork loin.

Eileen

FOAS, I was also thinking of a reduction which could then be served with pound cake, maybe soaking the cake in the wine reduction and then using it with fruit and whipped cream like a trifle or a charlotte.

Annie

I'll have to remember all these ideas for future reference. I do a mulled cider at Christmas; I'm sure the leftovers reduced as above would be good with pork too - thanks!

Elba1, my mom always put some crushed ginger snaps in her sauerbraten, so when I started cooking, I did the same. Don't know that I have ever had the dish without the ginger snaps. You could always spoon off a little of the gravy and put a little of the crushed cookies in it, let it sit to soften, then taste it or serve it to your family to get their opinions. That way, you won't have the entire dish compromised if no one likes the ginger snap flavor.

Teresa

Thanks. I bought a whole bag of gingernaps & we all like gingersnaps, so I'll just go ahead & use them. The whole recipe sounds like a strange combination of ingredients, but so does chicken marabella & that is good, so I'm giving it a chance. It will be dinner tonight!

It turned out well. My husband commented on how tender the meat was - thanks for all the help!