I was digging through some old recipe books and came across one of my favorite old cooking with wine book.
Here is one recipe I used to make alot when we had friends come over.
Shrimp appetizer spread.
Ingredients: 1 large package (8 oz.) cream cheese (at room temp.), 3 tbsps dry Sherry, 1 clove garlic mashed, 1 green onion (white part only) finely minced, 1 1/2 teaspoon curry powder, 1/4 cup milk, 1 cup (6oz.) small cooked shrimp, plain or onion-flavored crackers, raw vegetables like carrot sticks, zucchini slices.
Instructions: Mix cream cheese and Sherry together until smooth and blended. Stir in the garlic, onion, curry powder and milk, then lightly mix in the shrimp. cover and refrigerate at least 3 hours or overnight to blend flavors. Allow shrimp mixture to stand at room temp for about 30 mins. to soften before serving. Arrange crackers and vegetables around the bowl of spread. Makes about 1 1/2 cups.
They also suggest for fewer calories, omit cream cheese and milk and replaced them with 1 pint cottage cheese, whirled smooth in a blender with Sherry. It makes 2 1/2 cups.
If you can find this old book its called “Cooking with Wine” by the Editors of Sunset Books and Sunset Magazine, 1972
It also had a good main dish recipe that went with the curry theme, “Curry-Honey Chicken.”
Serve this curry-honey chicken and onions over hot steamed rice. Use a wine such as a Rhine or a White Riesling.
Ingredients: 1 broiler-fryer chicken (about 3 lbs.) quartered, 1 tsp salt, 1/4 tsp ground ginger, 1/2 tsp. pepper 1 medium sized onion thinly sliced, 2 tbsp soft butter, 3/4 cup dry white wine, 4 tbsp honey, 1 tbsp curry powder.
Instructions: Rinse chicken quarters: dry each section well. Combine salt, ginger and pepper, and rub over the chicken sections. Place onion slices in the bottom of a well greased, 9 by 13-inch baking pan. Put chicken on onions, skin side up; dot with butter. Pour wine over top; bake at 400 degrees about 50 mins. During the last 20 mins, baste several times with a mixture of honey and curry. Makes 4 servings.
One of the first books I learned with and started experimenting with. Enjoy!