How to Cook With Rosé
Rosé is the drink of the moment. Whilst we know you’re loving the pink stuff we reckon you’ve probably only been enjoying it out of a glass - News flash - you are seriously missing out! Rosé is extremely versatile, and yet it’s often overlooked as a culinary ingredient. It’s time to re-evaluate our view of rosé and start incorporating it into our cooking! Let us teach you how to cook with rosé.
Why cook with Rosé?
When it comes to cooking with wine, it's easy to overlook rosé. First thoughts go to fruity reds and crisp whites but why should we ignore our favourite pink-hued wine?
Rosé is super versatile, from delicious cakes to steak or salmon dinners, Rosé can be incorporated into some of your favourite everyday dishes. If you’re a fan of the pink stuff, it just makes sense to bring the fruity, crisp flavours into your cooking!
Raspberry Rosé Cupcakes
Who can resist two of our favourite things in life combined?!
For the cupcakes:
- 113g unsalted butter, at room temperature
- 225g granulated sugar
- 2 large eggs
- 1 large egg yolk
- 125ml rosé wine (such as Whispering Angel)
- 1/2 teaspoon almond extract
- 120g flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For the buttercream:
- 250ml rosé wine
- 125g raspberries
- 500g icing sugar
- 225g unsalted butter, at room temperature
- Pinch salt
- Additional raspberries, for garnish
To make cupcakes:
- Preheat oven. Butter muffin pan or line with paper liners.
- Beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes.
- Combine eggs, egg yolk, rosé wine and almond extract in a separate bowl.
- Combine flour, baking powder and salt in another bowl
- Add dry ingredients to the mixer, alternating with egg mixture, stirring to combine after each addition.
- Beat until smooth.
- Scoop batter into the prepared muffin pan.
- Bake until cupcakes turn golden and spring back when gently pressed, about 15-18 minutes.
- Let cool completely.
To make buttercream
- Combine raspberries and rosé wine in a small saucepan over medium heat.
- Bring to boil and simmer until reduced and thickened, about 30 minutes.
- Pass through mesh strainer and let cool completely.
- Mix butter, icing sugar, salt and reduced raspberry rosé mixture until combined.
- Beat until smooth and creamy, about 2-3 minutes.
- Frost cupcakes as desired.
Rosé Butter Steak Sauce
This rich sauce is a perfect finishing touch on steak and to add a pop of colour to your dish.
- 235ml rosé wine (we use William’s Chase)
- 2 tablespoons white balsamic vinegar
- 1 tablespoon minced shallot
- 1 teaspoon pink peppercorns
- 2 thyme sprigs
- 1 tablespoon heavy cream
- 115g cold unsalted butter, cut into pieces
- 1/2 teaspoon salt
- Bring wine, vinegar, shallot, peppercorns, and thyme sprigs to a boil.
- Cook, stirring occasionally, until liquid is reduced to about 2 teaspoons.
- Reduce heat to low, and whisk in cream.
- Remove from heat, and gradually whisk in butter.
- Stir in salt.
- Pour mixture through a fine wire-mesh strainer into a bowl; discard solids.
- Serve sauce immediately.
Rosé Steamed Mussels
- 2kg mussels, scrubbed and beards pulled off
- 1 baguette
- 60ml extra-virgin olive oil
- 1 tablespoon of butter
- 1 celery stick
- 2 small shallots
- 350ml rosé
- Flat-leaf parsley leaves
- Preheat the oven to 200C/gas mark 6, or heat the grill.
- Melt the butter in a large pan and add the celery and shallots.
- Cook until soft.
- Add the rosé and bring to the boil.
- Add the mussels, cover the pan and steam in the bubbling wine until the mussels are wide open (3-5 minutes).
- Remove from the heat, sprinkle over the parsley.
- Brush the bread slices with oil and toast under the grill until golden on both sides.
- Serve the mussels and bread together.
Salmon In Rosé Sauce
- 1 x 20g pack tarragon
- ½ tsp fine sea salt
- 3 tsp pink peppercorns
- 750g side of salmon, skin on
- 1 tbsp butter
- 2 shallots, finely chopped
- 150ml rosé wine
- 150ml double cream
- Place the taragon, the salt and ½ tsp of the peppercorns in a hot pan.
- Add the salmon, skin-side down, plus just enough water to cover.
- Bring to a simmer over a medium heat, then turn the heat right down and poach gently until the salmon is just cooked through (about 8 minutes).
- Turn off the heat and leave to sit for 5 minutes.
- Melt the butter in a small saucepan and soften the shallots over a low heat.
- Lightly crush most of the peppercorns and stir them in.
- Stir in the wine and reduce.
- Finely chop the tarragon leaves.
- Stir the cream into the pan with the reduced wine.
- Add the tarragon and season the sauce to taste.
- Pour the sauce over the salmon.