EGWs6uuBZ3pp-zGuVVdmeLgkJG4 Across the Avenue: Holland House Cooking Wines

Monday, October 15, 2012

Holland House Cooking Wines

Recently we received Holland House White Cooking Wine to experiment with. We hadn't ever cooked with wine other than marsala, so I did a bit of research to figure out the best way to use it. Turns out, the Holland House Cooking Wines site offers a plethora of information!

Check out a bit of what Holland House has to say about their Cooking Wine:

The Holland House Cooking Wine brining technique, called “flavor infusion,” is an ideal mix between hot-start and cold-start brine methods.  

Why Brine? Why Cooking Wine? 
  • Tenderize: Brining makes meat and poultry juicier; salt in the brining liquid coaxes cells to absorb and retain moisture  
  • Flavor: Holland House Cooking Wine adds fabulous, rich wine flavor not found in plain water-salt brines  
  • Save Money: Using Cooking Wine is cost-effective; avoid opening an entire bottle of wine and allow for rich taste using less expensive cuts of meat  
  • From the Vine: Holland House cooking wines come from traditional wine vineyards where most drinking wines start 
  • Consistency: Once you open a bottle of wine, the flavor will change if you don’t drink it soon; Holland House Cooking Wines provide consistent flavor from the first time you open a bottle until the last    
About Holland House Flavor Infusion: 
Hot brines impart the best flavor, but can take hours to cool down before you can begin to brine. Cold brines are faster, but don’t impart enough flavor. Our “flavor infusion” combines the best of both methods: A small amount of richly seasoned brine is heated, cooled and stirred into the rest of the brine. That rich, concentrated flavor then infuses the poultry or meat as it brines. The result is tender, juicy meat with delicious wine overtones. You can find more brining tips if you CLICK HERE. 

 Now, typically this white cooking wine is recommended for poultry, however, we thought it would be really great with fish. My husband and I picked up some tilapia at the grocery store and found a simple recipe to use to incorporate the Holland House Cooking Wine. It was extremely fast and easy and when it was ready, we were very satisfied with the flaky consistency and the delicious overtones of wine that came out in each bite. We liked this meal so much that we are planning to try this grilled chicken recipe below for dinner this week! Doesn't it look fantastic?

RECIPE: Grilled Brined Chicken with Garlic and Thyme 
Brine time 1 to 2 hours.   Grilling time 10-14 minutes.   Makes 4 servings. 

Nutrition information per serving (8 oz breasts):180 calories, 36g protein, 0g carb, 4g fat, (1g sat. fat), 100mg chol, 990mg sodium, 0g fiber 

Image1          bottle (16 oz.) Holland House White Cooking Wine with Lemon 3          Tbsp. chopped fresh thymeor1 rounded Tbsp. dried thyme, crushed 2          large cloves garlic, pressed through a garlic press 2          Tbsp. kosher salt  See salt substitutions below 4          boneless skinless chicken breast halves (6 to 8 oz. each)  see Kitchen Tips below    

Pour about 2/3 cup cooking wine into a glass. Stir in thyme and garlic. Microwave on high 1 minute. Cool to room temperature — at least 30 minutes, stirring once or twice. Or place glass in an ice water bath to chill faster; stir occasionally. Meanwhile, stir salt into remaining cooking wine until completely dissolved. When cooled, stir brine “flavor infusion” and add to remaining cooking wine; stir. 
Place chicken in a sealable plastic bag or non-metallic bowl. Pour brine over chicken so it is completely submerged. Cover and refrigerate 1 hour if chicken is thin, 2 hours if it is thick (1-inch or more). 
Preheat grill to medium heat. Drain chicken and discard brine; do not rinse chicken. Grill thin chicken breasts 6 minutes (8 minutes for 1” thick breasts) over direct heat with cover closed. Turn chicken, close cover, and grill 2-4 minutes more (about 4 minutes more for thick breasts). Serve immediately. 

KITCHEN TIPS Salt Substitutions For this grilled chicken recipe use:  2 Tbsp. Diamond Crystal kosher salt, or 1 Tbsp. + 1/2 tsp. Morton kosher salt, or 1 Tbsp. Morton table salt. Large Chicken Breasts If parts of the chicken breasts are more than 1-inch thick, use a sharp knife to cut the thick end horizontally to make a smaller second piece. This ensures more even brining and cooking. Cooking Wine If you cannot find Holland House White Cooking Wine with Lemon, add a teaspoon fresh lemon juice to Holland House White Cooking Wine. 
Disclaimer: As always, our reviews are our own, honest opinions and may differ from yours. No monetary compensation has been given to review this product.


  1. This comment has been removed by a blog administrator.

  2. This comment has been removed by the author.

  3. This comment has been removed by a blog administrator.

  4. This comment has been removed by the author.