Citrus Mulled Wine

 

 

 

 

 

 

 

Winter to me tastes like glasses of warm mulled wine flavored with winter spices, citrus & vanilla! I first tried mulled wine at Epcot in the Norway pavilion and I was hooked!  Warm winter Sangria!   If you love wine and sangria you will love this, and the whole house will smell like Christmas! 

Citrus Mulled Wine Recipe

Recipe Ingredients:

• 2 bottles of Red Wine
• 4 clementines
• 1 grpefruit
• 1 orange
• 1 lemon
• 1 lime
• 1 apple
• 1 cup of sugar, or to taste
• 6 whole cloves
• 4 cinnamon sticks
• 3 fresh bay leaves
• 1 whole nutmeg (grated)
• 1 whole vanilla pod (split)
• 2 star anise

To serve

• lemon, lime, oranges and grapefruit  (cut into thick wedges and thin slices)

To begin: Zest with a lemon zester or cheese grater one of each citrus fruit.

In a large heavy-based saucepan heat the sugar over a medium heat, then add in the zest and squeeze in the clementine, orange, grapefruit, lemon and lime juice (over a sieve to catch any seeds). Add the cloves, cinnamon sticks, bay leaves and about 10 to 12 gratings of nutmeg.  Stir for one minute to mix everything into the sugar syrup base.

Split a vanilla pod with a knife down its length, add it and the seeds to the saucepan and add in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the small amount of red wine, and then bring to the boil while stirring. Keep on a rolling simmer for about 4 minutes, or until a thick citrus spiced syrup is produced. Make sure the syrup does not burn, turn down the heat and stir if catching.

Making The Citrus Mulled Wine - Sugar & Peel - Citrus Syrup - Mulling The Wine

When your syrup is ready turn the heat down to low and add your star anise and both bottles of wine. Gently heat the wine on a low heat, stir occasionally and after around 15 minutes turn it off.

With a sharp knife prepare the fruit slices and wedges. It looks good to have a mixture of thick wedges and thin slices served in the glasses. Leave the peel on but remove any noticeable pith and seeds.

After the wine has mulled through, sieve the wine into a jug, punch bowl or clean saucepan to serve from and add back in the cinnamon sticks and the prepared fruit wedges.

When it is still warm and delicious, ladle the Citrus Mulled Wine into glasses with one or two wedges of citrus fruit and serve. Enjoy!  Merry Christmas!

Ice Ornaments

This is a fun and quick craft to do with the kiddies and they look beautiful shimmering in the sun!

Here’s how to make Ice Ornaments:

- Use any mold or baking tins you have around the house

- Any type of flower or berries, we used cranberries

- Place your flowers or berries in the center of your mold, fill with water

- Snip 6 inches of colored yarn and fold in half.

- Place the center point of the yarn into the water, poking it to the bottom of the mold.

- Place the molds in the freezer or on your porch depending on the weather, for several hours until they are frozen solid.

- Remove from molds by warming the outside slightly with your hands, warm running water, or a warm cloth.

-Grab  the string and tie around a branch.

Christmas Truffles

Truffles as a hostess gift!  Who doesn't like chocolate!? Merry Christmas!   8 ounces good quality chocolate cut into small pieces 3/4 cup heavy cream 2 tablespoons unsalted butter 2 tablespoons alcohol :Cognac, brandy, Grand Marnier, kirsch, or rum optional Different Coatings for Truffles: Dutch-Processed Cocoa Powder Confectioners Sugar (Icing or Powdered) Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts) Toasted Coconut Shaved Chocolate For Truffles:  Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.  Heat the cream and butter in a small saucepan over medium heat. Bring to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.  If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight). Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving. Makes 30 small truffles. To Toast Nuts: Preheat oven to 350 and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.

Easy dessert idea for the Holiday Party Season

I have a lot of friends asking me for ideas on what to bring to parties this Holiday season, here is my answer:  BERRY PARFAIT!  It is an easy and beautiful addition to any party table and a welcome alternative to all the baked goods.
You can make this any way you want with any combo of berries, fruit, and whipped cream, Cool Whip or Yogurt.  For an extra kick, soak your berries in Grand Marnier overnight before assembly, or to make it a trifle add some layers of pound cake! This is one dessert you can not screw up!