Tag Archives: wine

Spicy Mulled Wine

I can’t stop digging up treasures on Tasty Kitchen, and when I saw this recipe for Mulled Wine, it was all I could do to stop myself from running at a sprint to the nearest liquor store to make it all happen asap. This little brew tastes like the holidays to me. It warms me to my toes, and I’m so excited to share it with you.

Disclaimer: it’s spicy. Not fire-in-your-mouth spicy, but spicy enough that my friend Carrie wasn’t a huge fan. Sorry, Carrie. Our souls may be knit together, but our taste buds are definitely on different tracks at times. If this is too spicy for you, I recommend adding some orange juice to the brew to sweeten the flavors.

Second disclaimer: you will only be bringing the wine to a simmer, and then serving it directly. So don’t operate under the illusion that any alcohol content evaporates! That illusion could quickly lead down a path to accidental drunkenness. And no one wants that! Take it from someone who’s been there. And it was totally accidental. I’ll tell you the story sometime. Or maybe I won’t.

Hey! Don’t be judgin’–it happened to Anne of Green Gables too! Or rather, she accidentally inebriated her friend Diana thinking a bottle of wine was a bottle of Marilla’s famous raspberry cordial, but don’t worry, because she gained back the approval of Diana’s mother months later when she saved Diana’s youngest sister’s life from a bout of croup using something called ipicac. Or something. Really! It all happened!

What? You have no idea what I’m blabbing on about? You mean you haven’t read the Anne of Green Gables books? Or seen the movie? My gosh. You need to get your priorities straight.

Anyway, I need to get my priorities straight and get this mulled wine made, eh? So here we go.

Ingredients

2 cinnamon sticks

1 tsp whole cloves

1 tsp whole peppercorns

peel from 1 orange, removed with a vegetable peeler

1 c water

1/2 c sugar

2 bottles (750 ml) red wine such as cabernet or merlot

1/2 c port

First, let’s peel the orange. Grab a vegetable peeler and do your best to get all the orange part of the peel with as little white as possible.

The white suff if Bitter Central.

Now look at the stripped-down orange and contemplate its nudity for a few minutes.

Preferrably in silence.

Okay! Now grab those spices:

It helps if you have an adorable white ramekin to put them in. Really!

Let’s pour that cup of water into a large pot. I used my pressure cooker.

Now put the orange peel, cinnamon sticks, cloves, and peppercorns into the pot, and bring it to a boil.

As soon as it boils, lower the heat and simmer it for about 15 minutes. The spices will start releasing their aromas and flavors, and the cinnamon sticks should start to unfurl.

Round up the rest of the ingredients:

Something that I love about this recipe is that you can use some dang cheap wine, which may not taste great alone, but via this process is transformed into a lovely subtance.

These bottles were about $5 apiece, and distinctly . . . not delicious. According to my palate. They needed sugar and spices to make them nices.

Heh heh.

Oh, and make sure you have some chapstick on hand at all times.

I always do.

Now add the two bottles of wine . . .

Add the sugar . . .

Add the port with its lovely raisiny flavor . . .

. . . and bring it back to a simmer.

Okay, that was closer to a boil than a simmer. But if you don’t tell, I won’t either! Deal? Deal.

Let’s serve it up!

Simple, eh?

Note: I had much better luck serving this with a large measuring cup instead of a ladle. With the ladle, I got wine drips and splatters pretty much everywhere.

We stored the leftovers in an empty bottle we had saved for just such an occasion, pouring it into a funnel through a strainer to get out the spices.

Once the bottle was full, we strained the rest directly into my mug.

Yum.

It’s delicious chilled, or room temperature, or hot. But I love it hot. Maybe because there are so few degrees outside these days.

Cheers!

Click here for printer-friendly version: Spicy Mulled Wine

Coq au Riesling

I think it may have been a month since I posted my last recipe here. A month! *shivering with horror* I may not have cooked very much recently, due to our holiday travels . . . and the few times that I did cook, I failed to photograph! Ay, me. This is why it’s going to take me a little longer than usual to blog about an incredible Spicy Tuscan Soup, a creamalicious Chicken Artichoke Fettucinne, delectable Spicy Mulled Wine, and addictive Roasted Green Beans. They were all so good. But I can’t well write about them without photographs, so I’ll be making them all again one by one in order to bring them to you! Because I care. I care about your taste buds. I want them to feel loved, excited, cherished, and believe me–all of these dishes will romance the socks off them. Yes, food is part of a love story you have with your own tongue.

Does that sound creepy? Because I’m really not talking about French kissing with yourself. Like that’s even possible!

Or maybe we’re doing it all the time and just don’t notice it. Even creepier.

Okay, let’s turn off the creepy switch and turn on the Coq au Riesling switch. *click* There!

This is another Tasty Kitchen treasure with my adjustments (click here for original), and I loved every bite. Simple dishes are sometimes the absolute best, eh? (Note to Canadian friends: when I say ‘eh?’, do you relate to me better?)

Ingredients

1/2 lb thick cut bacon

1 medium onion

2 leeks

5 cloves garlic

5 boneless, skinless chicken thighs

3 bay leaves

10 sprigs of thyme (5 are for garnish)

1 bottle (750 ml) Riesling

10 oz sliced baby bella mushrooms

Salt and pepper, to taste

First, grab a trusty Dutch oven. Chop the bacon into small chunks, and fry them over medium high heat until they’re almost crispy, around 12 minutes.

In the meantime, chop up the onion and leeks and mince the garlic.

Toss the fibrous dark green part of the leeks–just use the white and light green parts. I stopped at the point where the leaves divide in the picture above.

When the bacon is starting to get crispy, add the onion, leeks and garlic, and cook for 5-6 minutes, until the vegetables are getting tender.

Trim the chicken thighs of fat and pat them dry with a paper towel. Really! This is important because removing the moisture will allow them to brown much better.

Salt and pepper them on both sides. Am I allowed to use ‘pepper’ as a verb?

I give myself permission by royal decree.

Add the thighs to the Dutch oven, moving the vegetables aside and on top of the chicken so that the thighs are touching as much of the bottom of the pot as possible.

Basically, scoop and pile.

There we go! Now brown them thoroughly, about 6 minutes on each side.

Time to add the mushrooms. I chose the prewashed, presliced bag. Do you still love me?

Stir them in evenly, and cook for another 3 minutes.

Now pour in that lovely bottle of wine . . .

Add the bay leaves and 5 sprigs of thyme. Some of the thyme I pulled off the little branches . . .

. . . but some I left on the sprigs. I was getting impatient. I mean, I wanted to give it a rustic feel.

Bring ‘er to a boil, then turn the heat down to low, cover, and cook for 40 minutes.

*insert imaginary picture of covered pot on the stove*

Alright! We’re almost there. Hang in there with me! Don’t abandon ship now! Uncover the pot . . .

. . . and simmer for another 15 minutes, shredding the chicken with two forks and adjusting seasoning to taste.

Serve over rice or noodles, with fresh thyme from the remaining 5 sprigs sprinkled on top.

That big, fat mushroom is calling my name.

Winter ain’t over yet, folks, and this is the kind of dish that will help you through. Warm your stomach. Give you strength to face the wind and the snow.

Unless you live in Australia. In which case, don’t even tell me how warm it is in Other Hemispheres.

Click here for printer-friendly version: Coq au Riseling