Mulled Cranberry Wine (and a Christmas rhyme!)

24 12 2008

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Mulled Cranberry Wine

Makes 4 cups / 1 litre

You’ll need:

  • 750-ml bottle red wine (3 cups)
  • 2 Tablespoons sugar
  • 1 spice packet
  • 1 cup cranberry juice
  • Rind from a small orange or tangerine, cut into strips
  • For garnish: orange or tangerine slices and cinnamon sticks

Can be served warm or chilled, like a spiced sangria.  You can add a splash of club soda if serving as a sangria.

 

‘Tis the night before Christmas at The Seasonal Gourmet

The weather is frightful and the snow’s here to stay

 

What could be better to chase off the cold

Than a cup of mulled wine, with flavours so bold

 

In a large stockpot on medium high

Heat up a bottle of your favourite red wine

 

Pour in the cranberry, only a cup

And heat the whole mixture until it warms up

 

Toss in the spice pack and spoonfuls of sweet

And continue to simmer on medium heat

 

Add in the peel, from an orange rind

Or from a tangerine – whatever you find

 

Garnish your glass with an orange slice

And serve the drinks hot or chilled over ice

 

Have a wonderful Christmas and Happy New Year

And enjoy lots of good food and holiday cheer!

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Bon Appétit and Happy Holidays!

Trish

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Spooky Snacks and Cocktails

30 10 2008

Halloween can be just as much fun for adults as it is for the little ones.  It falls on a weekend this year, which means it’s a great excuse to get everyone together to celebrate.  Why not whip up some cocktails and hors d’oeuvres to celebrate the season?

Here are some simple ideas that are quick to pull together:

Fill bowls with brown and orange M&Ms or orange and black jellybeans for people to munch on.

Use Halloween themed cookie cutters to cut up slices of bread.  Fill with your favourite cheese, butter the outside and make miniature grilled cheese sandwiches as finger food.

Make mini quesadillas: Cut flour tortillas into 4″ rounds.  Fill with salsa, cheese and any other favourite fillings (such as cooked chicken, diced peppers, onions, crabmeat, etc).  Fold over and brown in a skillet. Serve with sour cream and guacamole.

Tortilla chips and Goulish Guacamole

Creepy Crab and Avocado Stuffed Tomatoes

Haunted Herb and White Bean Dip is excellent with toasted pita breads or carrot and celery sticks

Morbid Mushroom Crostini

And of course, what’s a party without drinks?  Here are a couple of Halloween cocktails to get your party started:

Vampire Slayer

This is similar to a Bloody Caesar or Bloody Mary but of course contains garlic to keep vampires at bay.  To make a Virgin Vampire Slayer, leave out the vodka.  For a Spicy Vampire Slayer, increase the tabasco sauce. Warning: it’s for garlic lovers only!

Makes 1 drink (can easily be doubled)

Rimmer:

  • 1 Tablespoon celery salt
  • 1/4 teaspoon garlic powder

Drink:

  • 1-1/2 oz. vodka
  • 1/2 clove garlic, very finely minced
  • 1-1/2 cups clamato OR tomato juice
  • 1/4 teaspoon Worchestershire sauce
  • 1/4 teaspoon Tabasco sauce, or to taste
  • A handful of ice cubes
  • Celery stalk or lemon wedge for garnish
  1. Mix celery salt and garlic powder until combined on a small plate.  Moisten the rim of a highball glass with a lemon wedge or water and dip into celery salt mix until the entire rim is coated.
  2. Place ice, vodka, garlic, juice, tabasco and worchestershire sauce in a cocktail shaker.  Shake well and strain into glass.  Garnish with a celery stalk or lemon wedge.
Vampire Slayer

Vampire Slayer

Witch’s Kiss

Melon liqueur can be found quite easily at most liquor stores.  Midori is a common brand name and McGuinness makes one called ‘Melon’.  It’s bright green and has a refreshing melon flavour.

Makes 1 drink  (can easily be doubled)

  • 2 oz. Melon liqueur
  • 1 oz. vodka
  • 1 oz. fresh squeezed lemon juice
  • A handful of ice cubes
  • Sparkling wine OR club soda
  1. In cocktail shaker, add melon liqueur, vodka, lemon juice and ice cubes.  Shake until well combined.  Strain into a martini glass and top with sparkling wine or club soda.
Witch's Kiss

Witch's Kiss

Bon Appetit and Happy Halloween!

(Pumpkin clip art courtesy of Kaboose Free Clipart)





Welcome to Fall!

24 09 2008

In Canada, there are four very distinct seasons.  Almost everyone loves summer and winter has its charms but without a doubt, my favourite season is fall.  The crisp weather, colourful foliage and an excuse to shop for a new wardrobe are all great reasons to enjoy autumn but let’s not forget about the food!  Hearty soups, rich braises, spiced cider and pumpkin treats are only some of the culinary delights fall has to offer. Many of the farmer’s markets will be running for another month or so, their stalls overflowing with pumpkins, squash and apples.  Thanksgiving offers a chance to make your favourite autumn dishes such as pumpkin pie and juicy herb-roasted turkey. And of course, there’s Hallowe’en, which falls on a Friday this year so it’s a great excuse for the adults to get together and celebrate the season with spooky cocktails and snacks.  

So get ready for fall and check back for lots of great autumn recipes and techniques. To get things started for the season, here is a quick recipe for a cider spice mix so you can whip up a cup of hot apple cider to enjoy after a brisk autumn walk or an afternoon of raking leaves.  It can be used with apple cider or, as Christmas nears, hot cranberry juice.

Spiced Cider

(VEGETARIAN)

Makes 4 cups of cider – can easily be doubled

Spice Packet:

  • 2 cinnamon sticks, broken in half + 4 whole sticks for garnish
  • 6 whole cloves
  • 1 strip orange peel, about 1″ X 2″ – peel only, make sure white pith is cut off
  • 4 whole allspice 
  • Cheesecloth, doubled and cut into a 6″ X 6″ square
  • Kitchen string – about 3″ long

 

  • 4 cups (1 liter) non-alcoholic apple cider OR cranberry juice
  1. Lay cheesecloth flat on the counter and add all ingredients.  Fold up corners and tie tightly with kitchen string.
  2. In a large saucepan, add cider and spice packet.  Heat on medium-high until simmering then reduce to medium-low (do not boil).  Simmer for about 30 minutes, until spices permeate the cider.
  3. Remove spice packet and discard, pour cider into mugs and garnish with cinnamon sticks.
Bon Appetit and Enjoy!