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La Belle Cuisine
Old-Fashioned Mulled Wine
Bon Appetit Archives
Bon Appetit - One Year Subscription
2 cups water
2 cups sugar
1 orange, thinly sliced
1 lemon, thinly sliced
2 cinnamon sticks
12 whole cloves
12 whole allspice berries
Two 750 ml bottles dry red wine
Combine all ingredients except wine in heavy large non-aluminum
saucepan. Stir over medium heat until the sugar dissolves. Increase heat and bring to a
boil. Reduce heat and simmer 5 minutes. Add wine and simmer 10 minutes. Strain mulled wine
into heatproof glasses or mugs. Garnish with additional cinnamon sticks and serve. Makes
about 8 cups.
Spiced Red Wine with Brandy and
Citrus
Bon Appetit December 1996
Bon Appetit - One Year Subscription
"The French often serve flavored wine as an aperitif. This one
has a base of
red wine infused with orange, lemon, vanilla and cloves; it is later mixed
with
raspberry brandy and sugar. The drink is best at cool room temperature, accompanied
by nibbles such as olives, almonds and crudités. It also makes
an excellent Christmas
present — just double or triple the recipe, and pour
the drink into pretty bottles.
Be sure to begin the "winemaking" process at
least three weeks before you plan
to have the wine or give it as a gift."
1 orange, sliced
/2 lemon, sliced
1 vanilla bean
Peel from 1 orange (orange part only,
removed with vegetable
peeler)
6 whole cloves
1 750-ml bottle dry red wine
(such as Côtes du Rhône or Merlot )
1/2 cup Framboise, eau de vie, or brandy
6 tablespoons sugar
Combine sliced orange and lemon, vanilla bean, orange peel and
cloves
in large glass jar. Pour wine over. Cover and place in cool dark area for
2 weeks.
Strain wine through several layers of cheesecloth into 4-cup
measuring
cup. Discard solids in cheesecloth. Add Framboise and sugar to wine; stir
until
sugar dissolves. Pour mixture into wine bottle or decorative bottle.
Cork bottle and place
in cool dark area for at least 1 week. (Can be made
6 weeks ahead. Store in cool dark
area.) Serve in small wineglasses.
Makes 3 cups.
Spiced
Rum and Tea Punch
Bon Appetit December 1996
Bon Appetit - One Year Subscription
"This German drink, called Grossmutters Punsch
(Grandmother's
Punch),
is usually enjoyed warm at midnight on Christmas Eve.
It can also be served as a refreshing chilled drink. For a festive
touch, add
a cinnamon
stick to each glass."
2 1/4 cups water
1/3 cup honey
1/4 cup (packed) golden brown sugar
2 tablespoons chopped peeled fresh ginger
16 whole cloves
16 whole allspice
1 vanilla bean, chopped
1 tea bag (preferably Earl Grey)
1 750-ml bottle dry red wine
1/4 cup dark rum
Crushed ice (if serving punch chilled)
Combine water, honey, sugar, ginger, cloves, allspice and vanilla
bean
in heavy large saucepan. Bring mixture to boil over medium-high heat,
stirring until
honey and sugar dissolve. Boil 5 minutes. Remove from
heat. Add tea bag; let steep 5
minutes.
Strain syrup into bowl. Add wine and rum. If serving cold,
refrigerate
until chilled. (Can be prepared 1 day ahead. Cover and refrigerate.)
If serving cold, fill 6 glasses with crushed ice. Ladle punch into
glasses.
If serving hot, bring to simmer in medium saucepan. Pour punch into
cups. Makes 6
servings.
Krambambuli
(Spiced Wine with Dried Fruit)
The Estate by the Elderberries - Oakhurst, CA
Bon Appetit December
1995
Bon Appetit - One Year Subscription
2 chamomile tea bags
2 cups boiling water
A 750-ml bottle Chenin Blanc or
other semidry white wine
1/2 cup sugar
1/3 cup orange juice
1/4 cup light rum
2 tablespoons fresh lemon juice
1 tablespoon raisins
1 tablespoon chopped mixed dried fruit
1 bay leaf
1 cinnamon stick
1/8 teaspoon ground nutmeg
Place tea bags in large glass measuring cup. Pour 2 cups boiling
water
over. Let stand 4 minutes. Discard tea bags. Combine tea, wine and all remaining
ingredients in medium saucepan. Stir wine mixture over
medium heat until sugar dissolves.
Bring mixture just to simmer.
Remove from heat. Cover and let steep 20 minutes. Rewarm
wine
over low heat (do not boil.) Discard bay leaf and cinnamon stick.
Ladle wine, raisins
and dried fruit into mugs and serve.
Hot Spiced Apple Wine
Bon Appetit December 1992
Bon Appetit - One Year Subscription
6 cups fruity red wine (such as Beaujolais)
6 cups apple cider
1/2 cup sugar
1 orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
One 2-inch cinnamon stick
8 whole cloves
8 allspice berries
8 whole black peppercorns
Combine all ingredients in a large saucepan. Bring to simmer over
low heat, stirring occasionally; do not boil. Strain. Ladle punch into
mugs and serve.
Wassail Bowl
Gourmet Archives
4 cups apple cider
1/2 cup firmly packed dark brown sugar
1/2 cup dark rum
1/4 cup brandy
1 tablespoon orange liqueur
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
Salt to taste
1/2 lemon, thinly sliced
1/2 orange, thinly sliced
Whipped cream
Freshly grated nutmeg
In a saucepan bring the apple cider to a boil over medium heat, add
the brown sugar and cook mixture, stirring, until the sugar is dissolved.
Remove pan from
heat and add the rum, brandy, orange liqueur,
cinnamon, cloves, allspice, salt, and fruit
slices. Heat mixture over
moderate heat, stirring, 2 minutes. Pour the wassail into wine
glasses
and top it with whipped cream and freshly grated nutmeg.
Featured Archive Recipes:
Christmas Coffee Collection
Christmas Eggnog Collection
Cider Wassail Bowl
Holiday Drink Collection
Hot Buttered Rum Collection
More Beverage Recipes
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