It's no secret that adding beers, wines, and spirits to a dinner or dessert recipe can elevate its elegance and flavor. But have you ever wanted the extra complexity without including the booze?
Is it even possible to cook an infused dish with an non-alcoholic wine or spirit? Can I still make a beer-cheese dip with 0.5% beer?
The answer is a big, bold YES from us! And we think these recipes put the proof in the pudding:
Red wine makes everything better (and fancier)! Try this stunning dish from one of the greats with some 0% alcohol and only 6 grams of sugar, Dry Red Blend.
Ingredients
4 chicken thighs
4 chicken drumsticks
1 ½ cups Gruvi Dry Red
1 cup chicken stock
Optional: ¼ cup NA brandy (can use an NA Whiskey)
3 strips bacon, cut into ½ inch pieces
1 medium onion, quartered and thinly sliced
4 medium carrots, cut into 1-inch piece
4 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves
8 ounces mushrooms, thickly sliced
8 ounces pearl onions, peeled (optional)
Beurre manie, see notes for the options
Instructions
1. Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy/NA whiskey over the top. (Marinade over night or a couple hours if possible)
2. Prep the vegetables.
3. Add the bacon to a large, high-sided pan or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.
4. Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes on each side) and then remove the chicken. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
5. Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.
6. Push the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste until it is fragrant and begins to darken. Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck-on bits.
7. Nestle the chicken into the pan and sprinkle the thyme over top. Cover the pan, turn the heat to low, and simmer for 20 minutes.
8. Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet. Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.
9. Add the pearl onions to the pan with the chicken and cook for 10 minutes more.
10. In a small bowl mix together your choice of beurre manie. Remove the chicken from the pan then add the beurre manie. Stir it into the sauce and let it thicken. Season to taste with salt and pepper.
11. Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme.
12. Serve over mashed potatoes.
Beurre manie options:
Nothing beats a risotto in the winter time. Check out this fabulous Risotto recipe rendered from Bon Appetit:
Ingredients
1 Tbsp Kosher salt, plus more to taste
6 Tbsp extra-virgin olive oil
½ large white onion, finely chopped (about 1 ½ cups)
2 cups carnaroli, arborio, or Japanese sushi rice, such as RiceSelect Arborio Rice
1 cup Grüvi Dry Secco
5 Tbsp unsalted butter, cut into pieces
1 ¾ cups finely grated Parmesan, divided
Freshly ground black pepper
Instructions
1. Combine 1 Tbsp salt and 10 cups water in a medium stockpot. Bring to a very bare simmer over medium heat.
2. Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Cook onion and a pinch of salt, stirring frequently, until onion is translucent and starting to soften, 6–8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and completely tender, about 5 minutes. (Adding the water allows the onion to cook gently and thoroughly without taking on any color.) Taste onion; if it’s still firm at all, add another splash of water and continue cooking until meltingly soft.
3. Add rice and stir well to coat with oil. Cook, stirring constantly, until grains of rice are translucent around the edges and they make a glassy clattering sound when they hit the sides and bottom of pot, about 5 minutes. Coating the grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender. Add Dry Secco and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, about 2 minutes.
4. Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and surrounded by fluid, not-too-thick creamy suspension, 25–30 minutes. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are key to encouraging the starches to release from the risotto, creating its trademark creamy consistency. You may not need all of the hot water, but err on the side of soup rather than sludge. The finished texture should be more of a liquid than a solid. Start checking the rice after about 15 minutes; the grains should be tender but not mushy, with a slightly firm center that doesn’t leave a chalky or bitty residue between your teeth after tasting. Do not overcook!
5. Remove pot from heat, add butter, and stir until melted. Gradually add 1¼ cups Parmesan, stirring until cheese is melted and liquid surrounding risotto is creamy but very fluid. Stir in more hot salted water if needed to achieve the right consistency. Taste and season with salt.
6. Divide risotto among warm bowls. Top each with a grind of pepper. Serve with remaining ½ cup Parmesan alongside for passing.
Inspired by recipes from A Classic Twist and Baked Ambrosia recipes and baked to perfection by one of our very-own Grüvi team members, this dessert really takes the cake!
Ingredients
FOR CRUST:
24 oreo cookies
5 tablespoons unsalted butter, melted
FOR THE FILLING:
24 ounces (3 blocks) cream cheese softened at room temperature
1 cup granulated sugar
4 ounces semi-sweet chocolate, chopped and melted (I used chocolate chips)
3 large eggs, room temperature
1/4 cup all-purpose flour
3/4 cup Gruvi Mocha Nitro Stout
1 teaspoon vanilla extract
FOR GANACHE
1 cup semi sweet chocolate (bakers chocolate or chocolate chips)
1 cup heavy whipping cream
Instructions
1. Preheat oven to 325 degrees F. Wrap the entire outside of a 9-inch springform pan with two sheets of foil.
2. Using a food processor, pulse the cookies into a fine crumb. Add the melted butter. Process until combined. Transfer the crumbs to the prepared pan and evenly spread it.
3. In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth. Add sugar and mix until combined. Add in melted chocolate and mix until incorporated. Reduce speed to low and add eggs in one at a time, mixing until combined. Add in the flour, stout and vanilla extract. Mix filling until smooth.
4. Pour the cream cheese batter into the prepared crust.
5. Place springform pan into a much larger baking pan or large cast iron. Add hot water into the larger baking pan to reach halfway up the side of your spring-form pan.
6. Bake cheesecake until the center is firm to the touch but still moves when the pan is shaken for about 45-50 minutes. Turn off the oven and leave the cheesecake in the oven for an additional 45 minutes.
7. Remove cheesecake from the oven and water bath and allow to cool at room temperature for at least an hour. Remove foil and refrigerate for at least 6 hours or overnight.
FOR GANACHE:
This delicious dessert pairs perfectly with Gruvi Mocha Nitro Stout, Dry Red or Dry Secco.
Ideal for your World Cup or Superbowl watch parties!
