I was recently enjoying a couple glasses of wine one night and – in an EXTREMELY rare occurrence – had a few sips left that I didn’t feel like finishing. (Still can’t figure that one out!)
Not enough to save, too much to toss. So I poured it in a small plastic container and popped it in the freezer. A few days later I was making a pan sauce for a beef dish and needed a little something to punch up up.
So I dropped my little red wine ice cube into that pan and whisked it in as the sauce reduced. Fantastic.
Then a few days later I see this article in Taste of Home magazine touting “Clever Cubes.”
“Don’t ditch those last dabs and dribbles,” it said. “They’re culinary gold after a spell in the deep freeze.”
Among items the magazine suggested freezing in an ice cube tray to work into recipes later …
- Chopped onions frozen in water can be quickly thawed to stir into soups, sauces and more.
- Chipotle peppers in adobo sauce.
- Yogurt, which can be added to smoothies to thicken and chill.
- Lemon and lime juice.
- Tomato paste for savory sauces.
- Pesto or any other chopped fresh herbs.
- Chicken broth for sauces, rice dishes and more.
- Coffee, to add a kick to desserts and gravies.
- Tomato juice – to chill your Bloody Mary!
- And, wait for it, wine!