Mulled Wine - It's a Christmas Miracle!

mulled wine.jpg

It is a Christmas miracle! Finally, a cocktail that can go into the slow cooker and gets better the longer it sits there. Glühwein is the German mulled favorite, served hot at Christmas markets and holiday parties. It reminds me of a roasty toasty Sangria.

As usual, there is no exact science involved in its creation, just a list of suggested inclusions to be tweaked and adjusted to your fancy. Please do not pour your fanciest Bordeaux in the mix; a couple bottles of Two-Buck Chuck will do.

This recipe can be multiplied as needed.

Ingredients :

  • 3/4 cup water
  • 3/4 cup white sugar
  • 2 cinnamon stick
  • 1 orange
  • 10 whole cloves
  • 2 (750 ml) bottle red winethe
  • sweeter and cheaper the better
  • 2 star anise
  • Makes 6 large glasses

Directions :

1. Simmer water, sugar, star anise, and cinnamon stick (reduced heat)

2. Add juice of whole orange. Save the peel.

3. Continue to simmer till it becomes a syrup then remove from heat and strain.

4. Stud orange peel with cloves.

5. Pour syrup, wine and studded orange peel into a slow cooker and heat on low until hot then keep warm. It should not boil. Serve in a mug with a cinnamon stick.

Images: Ailsa von Dobeneck

Posted on December 11, 2017 and filed under drinks.

A heaping bowl of grateful gumbo

grateful gumbo

This is one for all those leftover-lovers out there.  The thought of cooking after you have gobbled up every Thanksgiving favorite you have been craving for a calendar year seems daunting.

Enter: the world’s easiest leftover turkey gumbo, where the effort required is minimal and the flavor is huge. It can be tweaked to your taste, and that leftover stuffing can even be thrown in. It also freezes well if you just can’t face another big meal for a week or two.

May your Thanksgiving be flavorful, love-full, and #blessed.

INGREDIENTS:

1 cup flour
2 cups chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
2 cloves garlic, finely chopped
1 cup okra, sliced
Cajun seasoning, to taste
1/2 pound andouille sausage, sliced
2.5 quarts turkey broth (made from leftover carcass) or chicken stock
1 quart leftover turkey meat
1 cup peeled shrimp
2 tablespoons chopped green onions
1 cup leftover stuffing (optional)
Steamed rice, for serving

DIRECTIONS:

1. In a large cast iron pot, cook bacon until all fat has been released.

2. Remove cooked bacon with slotted spoon and set to the side

3. Combine the fat with flour.

4. Stir the mixture slowly and constantly for 20 to 25 minutes over low heat until it reaches the color of chocolate.

5. Add your chopped onions, bell pepper, garlic and celery to the roux and cook until soft (about 5 minutes).

6. Add the sausage and the Cajun seasoning and cook, stirring often, for 5 minutes.

7. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes.

8. Add the turkey meat, shrimp, okra and extra stuffing (optional) and cook for 15 to 20 minutes.

9. Serve with steamed rice and top with green onions.

Serves 8.

Posted on November 9, 2017 and filed under main event, soup, thanksgiving, world travel.

Retro Recipe: The world is your oyster

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Be a little shellfish this weekend and fry up some oysters using this classic 1878 recipe. These beauties have been cultivated since Roman times but only really became en vogue in our neck of the woods in the 19th Century. Oysters bars were for fancy folks until post-Civil War, when production surged and they were more accessible to everyone. Hooray for that! Though the raw ones are great with champagne, these fried treats are best washed down with your local beer.

Adapted from:
Gulf City Cookbook, Mobile Ala. 1878
*updates in italics
Oyster Fritters
Beat two eggs very light; stir in two table-spoons of heavy cream, three tablespoons of flour, and pepper and salt to taste. Dip the oysters in this batter and fry in boiling lard (or oil) until crispy. Serve with your favorite spicy mayo or my shortcut tzatziki.

Tzatziki Sauce
1/2 cup sour cream
1/2 cup plain Greek Yogurt
1 chopped cucumber (peeled and deseeded)
2 cloves garlic
1 tsp chopped dill
2 Tbsp olive oil
salt and pepper to taste
Stir well to combine.
Refrigerate until ready to serve.

 

Posted on September 18, 2017 and filed under appetizers, fish, time travel.