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What to do with the leftover Chateau Mouton?

cookbooks NYC

I was shopping around a tiny vintage cookbook shop in West Soho Tuesday when I stumbled across a book titled What to do with the cold mutton by Richard Bentley, 1866. This got me thinking about leftover wine. I usually have something left over from a recipe I make or wine we didn’t finish the night before, although seldom.

These are my go-to options for some of the usual suspects in my fridge.

Leftover Red & White Still Wines:

Red and white still wines can be stored and enjoyed over the next few day as long as you store them correctly. Just use a clean empty 350ml wine bottle known as a “split” (regular bottle is 750ml). Pour the leftover wine into the small bottle and re-cork tightly. You can store this in the refrigerator for 3 to 5 days respectively. This method removes the air that causes a bottle to taste tired if left open or in a large bottle. Keeping the wine cool will also save it from tasting like stewed fruit.

For leftover Champagne, eggs, crème fraîche or herbs:

French Champagne Herb Omelet 2 ways

When it’s time for brunch crack into a bowl two eggs (at a time for each person) and season them with pinch of salt/pepper. Add 1 tablespoon of champagne to the eggs and beat them unmercifully for five minutes with a silver fork (no fancy whisk). Put a teaspoon of olive oil in a pan; do not use butter since it will burn. Heat the oil over med high heat until the pan is hot and the oil has started to smoke. Pour the egg mixture into the pan and agitate them gently for 40-50 seconds but nothing longer. Pull the pan off the heat to a cool part of the range and flip one side of the omelet over to make a half circle shape then tip the omelet onto a plate. Garnish with fresh thyme and crème fraîche or with fresh chives.

For leftover white wine, leeks or celery:

Keep it stored in the fridge overnight with the cork snug in the bottle.  I almost always use leftover white wine to steam mussels in if it’s not an expensive bottle.

Chop two leeks, 2 stalks of celery, 3 cloves garlic, salt, pepper & fresh herbs and sauté in a dutch oven with a pad of butter until softened. Pour in the leftover cup of white wine and cook for a few minutes. Add a few tbsps of crème fraîche & butter to smooth out the broth then add the mussels (2 pounds serves 2 people). Cover to steam while you grab some bowls, remember the mussels take only a minute or two. Plate the steamed mussels in the bowls, add the broth over top and garnish with fresh chopped parsley. Serve with crunchy baguette!

For leftover red wine, bacon, mushrooms or eggs:

Poached eggs in red wine is a favorite in our house so don’t throw out that last glass of Pinot Noir in the bottle.

Slice 2 shallots, 1/2 pound bacon, and 8 ounces of mushrooms to equal 1/4 inch slices. Brown the bacon first, remove with slotted spoon then add the shallots, mushrooms, salt & pepper. Sauté until cooked and slightly golden. Set aside.  In a small skillet bring the leftover red wine plus half a bottle fresh red wine to a simmer over medium heat. Remove the eggs from the refrigerator (they should be well chilled). Crack them into a small dish one at a time then slip them into the wine. Depending on the size of your pan you can poach up to 4 at a time. Poach the eggs for about 5 minutes until the whites are cooked and the yoke is runny. Remove the eggs and place them onto a piece of plated toast. (Warm your plates in the microwave or oven before hand if possible.)

Return to the heat with the pan of mushrooms, bacon & shallots. Dust lightly with all-purpose flour over the bacon shallot mixture and cook for a minute or so. Add the simmering wine and reduce down until the sauce thickens. Pour the sauce over the eggs, garnish with some fresh herbs or frisée.

*portions of this post to be featured on this April.

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