So, I have several decent quality lightly sweet dessert wines left over from a few recent dinners. Any recommendations on what to do with them? None are ports or sparkling. There's a muscat, tokay (Australian) and a late harvest riesling.
For some reason, I have this fantasy I can use them in making a main dish, but even figuring how to use them in a dessert stumps me.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.