I can usually speed-flip my way through Cooking Light Magazine in about four minutes. I reject most of the recipes — because my family would have to be on the brink of starvation before they would eat something called Collard Green Quinoa Wraps. Or anything that has come into contact with kale. But I like that kind of stuff, so I usually rip out one or two recipes and make (or think about making) them for myself.
But this month, I found a recipe I knew they’d try . . . Bordeaux Strawberries, aka Fraises au Vin Rouge. This translates roughly to strawberries drowning in red wine. Apparently, this is the “typical” way to eat strawberries in Bordeaux. Yet another reason to visit Bordeaux.
This recipe reminded me of a José Andrés recipe I’ve been making for years, Naranjas al Vino Tinto, or oranges drowning in red wine. Jose’s red wine syrup is a bit more elaborate and not especially light — it’s fortified with spices, and a lot more sugar.
I did a little Interweb surfing (which, btw, is the only kind of surfing I will ever do), and apparently, drowning fruits in red wine is a thing. You can drown blackberries, raspberries, cherries, figs, pears . . . pick a fruit, any fruit. Heck, I even found a recipe that drowns cantaloupe in red wine. I know. I’m not sold on that one, either.
But really, all of these are just variations on the original drowning of fruit in red wine . . . Sangria! (I have a killer sangria recipe, btw.)
Back to the Bordeaux Strawberries. For speed and simplicity, this recipe is a winner (though I’m still not convinced the tapioca is necessary). And you could use just about any red wine — you don’t have to use the Bordeaux you were planning on drinking with dinner. It’s light and delicious, but if I’m being honest, the José Andrés red wine syrup is better (well of course it is, it has six times the sugar!).