New Epicurious Wine that both Cooks and Wine Aficionados will Enjoy
Epicurious, one of the most trusted voices in food, announced a new collection of custom designed new Epicurious Wine for people who love to cook, use great ingredients, and want to make sure their wine works just as well in their wine glass as it does in their pan sauce.
Carefully blended in Sonoma, CA by award-winning winemaker Linda Trotta and Epicurious staff, the signature varietals include a robust Cabernet Sauvignon as well as a delicate Chardonnay.
This is a perfect wine for anyone doing home entertaining or holiday parties this season. And Epicurious has whipped up some custom recipes as well as food and wine pairings and more that will fit any menu. Check out the delicious new Epicurious wine recipes below.
Our Favorite French Onion Soup using new Epicurious Wine
Buy the best beef broth you can, or better yet, make your own for a rich, full-flavored soup. And if you don’t have ovenproof bowls or ramekins for the soup, don’t worry—you can just top your soup with melty cheese toasts.
YIELD: Serves 4 as a main (or 6 as an appetizer)
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 3/4 hours
- 5 tablespoons unsalted butter, divided
- 3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar
- 1 1/2 cups dry white wine
- 6 cups homemade beef brothor store-bought low-sodium beef broth
- 10 sprigs thyme
- 2 bay leaves
- 1 baguette
- 1 garlic clove, cut in half lengthwise
- 2 teaspoons sherry, preferably Fino or Manzanilla
- 4 ounces Gruyère cheese, grated (about 1 cup)
- kitchen twine, six 8-ounce or four 16-ounce oven-safe ramekins or bowls (optional)
Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.
Red Wine-Braised Chicken with Chorizo and Chickpeas using new Epicurious Wine
Crispy bits of chorizo, tender chickpeas, and a splash of Sherry vinegar give this simple weeknight braise a decidedly Spanish vibe and hearty bite.
YIELD: 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
- 1/2 cup golden raisins
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 teaspoons kosher salt, divided
- 1/4 teaspoon cayenne pepper, plus more
- 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed
- 1 teaspoon olive oil
- 6 ounces dried Spanish chorizo, casing removed, halved lengthwise, sliced into 1/4-inch-thick half moons
- 1 (15.5-ounce) can chickpeas, rinsed, drained
- 1 teaspoon finely grated orange zest
- 1 small onion, thinly sliced
- 1/2 cup dry red wine
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon Sherry vinegar
- 1/3 cup plus 1 tablespoon coarsely chopped flat-leaf parsley, divided
Place raisins in a small bowl; cover with hot water. Set aside.
Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
Heat oil in a 5–7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5–8 minutes.
Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12–14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.
Darkest Chocolate Cake with Red Wine Glaze with new Epicurious Wine
The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.
YIELD: Makes 10 servings
- 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
- 1/3 cup all-purpose flour, plus more for pan
- 8 ounces bittersweet chocolate (at least 70% cacao), chopped
- 1 cup sugar
- 4 large eggs
- 3/4 teaspoons kosher salt
Glaze and assembly:
- 8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
- 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
- 1/2 teaspoon kosher salt
- 1/2 cup powdered sugar
- 1/2 cup red wine (such as Pinot Noir)
- A 9″ springform pan
Preheat oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.
Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.
Bake cake until top is firm and edges are slightly darkened, 55–65 minutes (rely on visual cues; a tester inserted into cake’s center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.
For glaze and assembly:
Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
Meanwhile, bring wine just to a boil in a small saucepan.
Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.
Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2–3 hours.
DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.