One of the culinary downsides to those many yontif meals is all the open bottles of wine that seem to magically appear on the counter after each and every meal. Rather than pour those last drips and drops out I'm going to suggest that you dump the stuff that's left at the bottom of the bottle into ice cube trays, freeze it and use it to flavor soups and stews at a later date OR, and this is my personal favorite suggestion, use the frozen wine cubes to make a fruit punch called sangria.
1 cup of strawberries, thinly sliced
Combine the fruit, orange juice, simple syrup and a bottle of cold champagne or sparkling wine in a pitcher. Mix and chill for 1 hour. When you're ready to serve, fill each glass with crushed ice (I like to use champagne flutes). Serves 8 to 10.
*Simple Syrup: combine ½ cup sugar with ½ cup water bring to a boil and then let cool.
Recipe: kosher, parve, beverage