Besides being a staple in our homes this time of year, wine does wonders for our cooking. It acts like an acid by tenderizing foods, keeping protein nice and moist during the cooking process. The alcohol in wine releases flavor molecules and dissolves fats, offering layers of taste that can’t be achieved if using just water or broth.

Sweet wines are surprisingly versatile and are great additives to anything from meat sauce to mushrooms to chocolate cake. Sweet red wine also offers the added benefit of high antioxidants that protect the heart, lower blood sugar, and fight against symptoms of the cold and flu. So try it out. It’s good for you.

We’re Wining!

To Life, Hopefully

In ancient Greece, a dinner host would drink from the wine first to ensure it wasn’t poisoned for his guests. It was a show of utmost chivalry.

To Health!

The antioxidants found in one glass of wine are equal to those found in seven glasses of orange juice or 20 glasses of apple juice.

Have No Fear

Oenophobia means “fear of wine,” and it is a real thing. But stay strong; persevere over that simmering pot, and the food will bear the fruits of your effort.

Chocolate Meringue Squares

Recipe by Brynie Greisman

These are so good, you’ll make them all year round! Just make sure to label them shehakol!

YIELDS 40–48 SQUARES, DEPENDING ON SIZE

Bottom Layer

• 5 large egg yolks
• 2 tsp vanilla sugar
• ½ cup sugar
• ½ cup oil
• ¼ cup orange juice
• 1¼ cups potato starch
• 2½ tsp baking powder
• pinch salt

Filling

• 1½ large bars (5⅓ oz/150 g) bittersweet chocolate
• ¼ cup sweet red wine

Topping

• 5 egg whites
• ½ cup sugar
• ¾–1 cup coconut flakes or ground nuts

Preheat oven to 350°F (175°C).

Beat egg yolks and sugars until thick and lemony, about 3–5 minutes. Add oil and mix well. Add juice alternating with dry ingredients, and mix until thoroughly combined. Pour into a 10x15-inch (25x38-cm) baking pan lined with parchment paper. Bake for 10–15 minutes. Set aside to cool.

Make the filling: Melt chocolate. Add wine and mix together. Carefully spread over cooled cake.

Make the topping: Beat egg whites until stiff, gradually adding sugar. Fold in coconut or nuts. Spread on top of chocolate layer. Return to the oven and bake for 20 minutes more, until meringue is golden.

Cool before cutting into squares. Freezes well.