Christmas Mulled Wine

Mulled wine is a popular drink in the United Kingdom during the Christmas period and is a main feature at the many christmas markets that are held in most cities. It's perfect for a cold winters night after a long week at work, when you want to just sit down and relax in front of an open fire and watch Christmas movies. 

There is multiple different recipes out there for Mulled Wine but all have the same theme; wine simmered with spices and sweetener. Whatever version you choose, the fragrance of spiced wine gently bubbling makes for a warm welcome. Here are two recipes to choose from during this festive season. Why not try both? 

1. Mulled Wine with Ginger and Elderflower

Ingredients: 

6 whole cloves

Zest from 1 large lemon, removed in strips with vegetable peeler

½ cup honey, or more, to taste

1 1¼-inch piece fresh ginger (no need to peel), cut into 4 pieces, all smashed 

½ vanilla bean/ pods

2 750-milliliter bottles medium-bodied dry or off-dry white wine

1 cup elderflower liqueur

Stick the cloves into 2 or 3 strips of the lemon zest. In a medium saucepan, over medium heat, bring ½ cup water and the honey to a simmer, stirring to dissolve. Add the ginger, vanilla, and  about two-thirds of the  lemon zest strips (including the clove-studded pieces) and simmer, partially covered and stirring occasionally, until fragrant and thickened slightly, about 5 minutes. Add the wine, cover partially and simmer until the wine is infused, at least 1 hour (do not allow to boil). Add the elderflower liqueur, stir to mix, and continue to simmer for about 5 minutes longer. Taste and adjust the seasoning with a little more honey if necessary. With a slotted spoon, remove and discard the ginger, vanilla bean pod, cloves, and lemon zest.

Meanwhile, heat small mugs or heatproof glasses with hot water. Cut the remaining lemon zest strips in half lengthwise to make as many pieces as people you’re serving. Empty the mugs or glasses, add the mulled wine, garnish with zest, serve and enjoy!!

2. Original Mulled Wine Recipe

Ingredients:

2 medium lemons

2 medium oranges

10 whole cloves

5 cardamom pods 

1 1/4 cups granulated sugar

1 1/4 cups water

2 (3-inch) cinnamon sticks

2 (750-milliliter) bottles dry red wine

1/2 cup brandy

Cheesecloth

Butcher’s twine

Using a vegetable peeler, remove the zest from the lemons and oranges in wide strips; place the zest in a large saucepan. Juice the lemons and oranges and add the juice to the pan. Place the cloves and cardamom in a small piece of cheesecloth, tie it tightly with butcher’s twine, and add the bundle to the saucepan.

Add the sugar, water, and cinnamon sticks, place the pan over high heat, and bring to a simmer, stirring to dissolve the sugar. Reduce the heat to low and continue to simmer, stirring occasionally, until the mixture is reduced by about one-third (about 20 minutes.)

Add the red wine and brandy, stir to combine, and bring just to a simmer but don't let it boil!! Remove from the heat and remove and discard the spice bundle before serving. Pour into warm mugs or glasses and enjoy the festive flavors 

Comfort food - Homemade Gnocchi

Comfort Food – Homemade Gnocchi

The Holidays for me are about more than lights and family and giving. Don’t get me wrong - those are all very important aspects of the season, but I have two very important words for you: Bulking Season. So, today I’m coming at you with a recipe that really defines comfort food. This savory and delicious meal is great for the whole family and extremely versatile, not to mention super fun to make. So let’s dive in to this awesome Potato Gnocchi recipe, from the NE Seasonal kitchen to yours.

Ingredients:

Dough-

3 Large Idaho Potatoes

2 Egg Yolks

1 Cup of Flour

1 Tablespoon Freshly Grated Parmesan Cheese

1 Pinch of Sea Salt

Sauce-

1 Tablespoon Flour

4 Tablespoons Butter

3 Sprigs of Thyme

2 Cloves of Garlic (minced)

Pinch of Sea Salt

Freshly Ground Pepper

To begin, drizzle the whole potatoes with olive oil and a pinch of sea salt, then wrap them in foil and bake for an hour at 400°F. Once they’re finished, make sure they are fork tender and let them cool for about 10 minutes (they should be warm not cold). On a clean surface, run the potatoes through a potato ricer. If you don’t have one (and I didn’t) you can use a wire colander and push the potatoes through it. They need to have a uniform fine texture, so don’t just use a fork to mash them up. This process keeps them nice and fluffy and light. After you have the potatoes all riced, make a well in the middle and drop your two egg yolks into it. Break up the yolks on their own then slowly incorporate them into the potatoes. Slowly add your flour and create a dough. Add flour to the surface to allow it movement. Add a pinch of sea salt and your grated parmesan, then mix the dough by hand until fully incorporated. Make sure you only handle the dough until it is mixed, and try not to handle it too much for it can make them tough. Once it is combined, cut the dough into 6 small equal sized pieces and roll them into similar ½ inch dowel shapes. Line them up and cut into small pillows, then run them along the back side of a fork to give them a little grove (the grove is important to help the gnocchi hold the sauce).

Once you have your gnocchi made, drop them into salted boiling water in batches. Have a hot saucepan ready with your butter nobs sizzling and transfer the gnocchi over once they float in the boiling water. Add the flour, thyme, minced garlic, a tablespoon or so of the boiling gnocchi water, and the salt and pepper. Sautee until lightly browned and crispy on the outside. Serve hot with freshly grated parmesan on top and a drizzle of olive oil.

I hope you enjoy this delicious and hearty gnocchi recipe! Make sure to share your creations with us using the hashtag #NEGnocchi, can’t wait to see what you all come up with! Happy bulking!