Something to warm you up? Try one of these!

Spicy Hot Chocolate

Ingredients for Spicy Hot Chocolate: Serves 4; prep time: 5 minutes total cooking time: 10 minutes

• 4 cups organic skim milk
• 1/4 cup Valrhona cocoa
• 4 77% Dark cocoa discs
• 1 teasponn cinnamon
• 1/2 teaspoon cardamom
• 1/2 teaspoon cayenne
• 1 shot of aged tequila
• cocoa nibs and whipped cream for garnish

Heat the milk in a medium suacepan at medium high heat.  Heat until milk is scalded or almost boiling, about 2 minutes.  Mix in the cocoa powder, spices and chocolate discs and let it sit for 1 minute.  Using a whisk or hand blender, whisk the mixture until frothy.  Serve hot and top with whipped cream and sprinkle generously with cocoa nibs.  Garnish with hot chiles if desired.

Hot Spiced Drunken Apple Cider

Serves 8-10

• 1/2gallon apple cider (I have used unfiltered)
• 3/4bottle of gewurztraminer (or other white wine which is not too dry, or you can use even semi sweet one like Muscat)
• 4-5sticks of cinnamon
• 4-5cloves
• 1/4teaspoon nut meg
• 1 vanilla bean split lengthwise
• 3-4tablespoons honey (depends on how sweet the wine you're using)
• cup or so of fresh cranberrries (of cubes of apple if not in cranberry season)

1. 
   
2. 
   
3. Put the cider and all spices in a pot and bring to a boil.
4. Reduce the heat and simmer for about 10 minutes.
5. When on low heat add the wine. Do not boil again so the alcohol won't evaporate too much, just let it warm.
6. Add the cranberries and simmer for a few more minutes until they color the liquid a bit
7. 
   
8. 
   
9. 
   
10. 
    
11. 
    
12. 
    
13. .

Champagne Cocktails for New Years Eve

New Years Eve Champagne Cocktails

FRENCH 75
3/4 oz. Grand Marnier
3/4 oz. Fresh Sour Mix
1/2 oz. Simple Syrup
3 oz. Champagne
Mix together in a 10 oz. (chilled) Martini glass (no ice). 
Garnish with orange zest.


MELON FIZZ
1 oz. melon liqueur
4 oz. chilled Brut Champagne
In a champagne glass, pour melon
liqueur. Add the champagne, stir gently.
Garnish with twist of lemon or kiwi fruit.


SPARKLING MOJITO
3 Lime Squeezes (then discard)
1 oz. Simple Syrup
5-6 Mint Leaves
3 1/2 oz. Champagne
Mix lime juice, simple syrup and mint
leaves in ice. Add to a 14 oz. glass
and pour Champagne. Garnish with
a mint sprig & lime zest.

Cheerful
Single Serving:
1 oz. cherry brandy
1/2 oz. triple sec
1 oz. fresh pineapple juice
4 oz Brut Champagne

Add cherry brandy, triple sec, and pineapple juice to shaker with a handful of ice, shake and strain into a chilled flute glass, then fill with champagne. Garnish with fresh cherry if available. 

The Morning After Drinks Redesigned

Green Bloody Mary

Servings:1 glass

Ingredients

Green Mary base

EQUAL PARTS

yellow tomatoes, chopped

tomatillos, husks removed

cucumber, peeled and chopped

green apple, peeled and chopped

Cocktail

1 1/2 ounces vodka

1/2 ounce fresh lime juice

3-4 dashes green jalapeno Tabasco

1/2 teaspoon white horseradish

1/4 teaspoon celery seed

1 splash olive juice

Directions: 

1. Blend the tomatoes, tomatillos, cucumber and apple until smooth.
2. In a cocktail shaker, combine the puree with the rest of ingredients 1 cup of ice. Shake and strain into a 12 oz glass.
3. Finish with a pinch of salt and float a few grounds of black pepper on top.
4. Garnish with celery heart, cucumber slices, lime, and green olives.

Level of Difficulty: 

Moderate

Prep Time: 

10 minutes

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Bloody Mary Al Fresco

The Bloody Mary al Fresca

About 3 or 4 ounces Vodka

1 small tomato or half of a large tomato

6 basil leaves

Splash of white vinegar

Splash of lemon juice

4 dashes Worcestershire sauce

8 dashes Tabasco

salt and pepper

New Bay seasoning 

Rim a Collins glass with New Bay seasoning. Muddle tomato and basil leaves in bottom of glass. Add vinegar, lemon juice, Worcestershire and Tabasco. Fill with ice and vodka. Garnish with a sprinkle of salt and pepper on top.

Wassail!

Traditional Wassail

You’ll be ready to go a-wassailing with this hot toddy recipe that blends apple cider, orange juice and fall spices into a delicious warm beverage.

Yield: 8 servings of ⅔ cup each
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Difficulty Rating: Easy

Nutritional Highlights: Apples contain cholesterol-lowering soluble fiber.

Recipe Created By: Charlyn Fargo
Ingredients  

• 1 gallon apple cider
• 2 cups orange juice
• 1 cup lemon juice
• ½ cup sugar
• 2 teaspoons cinnamon
• 1 teaspoon cloves
• 1 teaspoon nutmeg
• 1 orange, sliced
• ½ cup brandy, optional

You can use bourbon, sherry even Maderia to try something different 

Instructions

1. Mix juices, sugar and seasonings together. Add the brandy at this point to make the alcoholic wassail.
2. Slowly bring to a boil in a large saucepan or pot. Boil for 1 minute.
3. Reduce heat and simmer for 30 minutes.
4. Serve hot with sliced oranges floating in the punch bowl.

Salted Brown Butter Crispy Treats!!

Salted Brown Butter Crispy Treats

What’s different about these? Oh, just a bit more (cough double) butter which you toast until it’s brown and nutty and help along with some coarse salt, just minor things. But it changes everything.

Makes 16 2-inch squares or 32 1- x 2-inch small bars

4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.

Let cool, cut into squares and get ready to make new friends.

How to make Glühwein

How to make Glühwein

Posted on July 21, 2011 by Renée Nesbitt in Food & Drink

When researching Glühwein, I found an overwhelming number of different mulled wine recipes, each one claiming to be the best. Doubtful of the authenticity of all these recipes, I asked for advice from my German friend Sarah and, after a few quick phone calls to her family, she got back to me with the simplest recipe instructions I have ever received – ‘cinnamon, cloves, lemon, a little bit of sugar, red wine and… never ever bring to the boil!’

All I added to the mix was star anise, a couple of cardamom pods and I finished it off with a slice of orange rind. This recipe was an absolute pleasure to make and even lovelier to drink – I now understand why ‘glow wine’ has remained such a treasured tradition for centuries. 

Ingredients for four glasses:1 bottle of red wine (750ml)

1 lemon
2 sticks of cinnamon
3 cloves
2 cardamom pods
1 star anise
3 tbsp of brown sugar (You can substitute the brown sugar with honey for a slightly different flavour)
4 thin slices of orange rind (optional)

Method:
1. Slowly heat the red wine in a large saucepan or pot (don’t bring to the boil at any point as this will cause the alcohol to evaporate).
2. Slice the lemon and add it to the wine along with the cinnamon, cloves, cardamom, star anise and sugar.
3. Stir slowly until the sugar has dissolved. Leave to simmer gently for 10 to 15 minutes (again, don’t allow it to boil).
4. Remove the cinnamon, cloves, cardamom, star anise and lemon slices.
5. Pour into individual glasses (a ladle works well) and finish off by adding a thin slice of orange rind to each glass. Serve hot.

Melka CJ Cabernet 2009....

Still looking for a great bottle of wine for Christmas? 

Give this Cabernet as a gift or treat yourself! Will not disappoint!!

From the Critics:

• "The 2009 CJ is a big, rich wine bursting with dark fruit, smoke, tobacco and licorice. It flows across the palate in a rich, generous style that is immensely appealing. This is huge and delicious. In other words, a quintessential Philippe Melka wine at an approachable price. The 2009 is 94% Cabernet Sauvignon and 6% Petit Verdot from vineyards in Soda Canyon, Pritchard Hill and Yountville. Anticipated maturity: 2012-2017." - 91+ Pts Antonio Galloni - The Wine Advocate
• 

Santero Christmas Moscato

Santero Christmas Moscato 

$11.99 cash

The perfect bubbly for the holiday season. This makes a great hostess gift for any party you are going to! Besides the festive and colorful bottle, you’ll and a nice Moscato with an aromatic bouquet and flavors of fruit and orange blossom. Get yours now, they are going fast!

Holiday Punch for Parties

Need something to serve at your Christmas Party? Try one of these...

Pomegranate-Champagne PunchThis pretty punch makes a dazzling centerpiece for a holiday party.

Ingredients

• 1/2 cup water
• 1/2 cup sugar
• 2 750-ml bottles chilled brut Champagne
• 1 1/2 cups white rum
• 1 1/4 cups pomegranate juice
• 1 large lemon, thinly sliced
• Pomegranate seeds
• Fresh mint leaves
• 1 ice block
• 
  

Preparation

• Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.
• Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.
  
  
  
  

  How to Make an Ice Block for Punch

  Avoid using small ice cubes in a punch bowl—they'll melt quickly, leaving your drink watery and weak. The best way to make ice for party punch is to make a big block.

  Fill a metal bowl or Bundt pan with water; freeze overnight. Let defrost just long enough to loosen the ice from its mold. (from Bon Appetit)

  

  Anniversary Punch

  ...also Bon Appetit...

  Originally published in June 1964, this recipe made a comeback with our 50th anniversay issue in 2006. A timeless classic, it features fesh lime, Champagne, and Sauternes.
  

  Ingredients

  • 1 package (15-ounce) frozen strawberries in sugar, thawed
  • 2 teaspoons grated lime peel
  • Juice of 1 lime
  • 1 750-ml bottle Pinot Noir
  • 1 750-ml bottle Sauternes
  • 1 750-ml bottle dry Champagne

  Preparation

  • Combine strawberries, lime peel, and lime juice in saucepan. Simmer together 10 minutes; put through food mill or sieve. Cool. Pour fruit mixture over block of ice in punch bowl. Add wines just before serving. Garnish with whole strawberries or lime slices, if desired.

  
  
  
  
  
  
  

  
  

Candy Canes, The Grinch & Jamaican Reindeer?

Candy Cane Cocktail

This is another simple recipe, but always a crowd-pleaser during the holidays. You can even increase the ingredients and make a punch for your holiday party.

• 1 oz Vanilla Rum
• 1 oz White Chocolate Liqueur
• 1 oz Peppermint Schnapps

Preparation: Add all ingredients to a cocktail shaker filled with ice and shake well. Strain into glass and garnish with a candy cane, or rim the glass with crushed candy canes. You can even put a peppermint candy in each glass for an added garnish!

Grinch

Have you had enough of everything and anything holiday? Tired of the crowds, traffic and tireless Christmas music? Have a Grinch! But sorry, you are still being festive because it’s green.

• 2 oz Midori
• 1/2 oz lemon juice
• 1 tsp. simple syrup (You can purchase this at a store, or make your own following the instructions in the above recipes. The basic principal to follow is to use 1 part sugar to 1 part water. Boil water, dissolve sugar into boiling water stirring until sugar is completely dissolved, cool. For a richer simple syrup, use more sugar).

Preparation: Combine all ingredients in a shaker with ice. Shake well and strain into martini glass and garnish with a cherry.

Jamaican Reindeer

Who wouldn’t want to be in Jamaica instead of dealing with the freezing, cold temperatures of winter? This drink will warm you up but also incorporates the most popular drink consumed during the holidays: Eggnog.

• 1 oz Amber Rum
• 1 oz Kahlua Coffee Liqueur
• 4 oz Eggnog

Preparation: Pour all ingredients into a cocktail shaker with ice and shake well. Strain into an old fashioned glass, sprinkle with cinnamon and garnish with a cinnamon stick.

Give the Gift of Altamura Wines

2009 Cabernet Sauvignon

The deep inky purple is stunning; the nose of blueberry, cassis and ripe plum is unmistakably Napa Valley Cabernet at its best. This opulent wine is elegant and expansive with a tapestry of juice fruit. The soft tannins seamlessly carry these layers of flavor and texture through the long finish and refuse to leave the palate. This really is a great Cabernet! 

94 Points Wine Spectator

Altamura Sangiovese 2008

Altamura makes perhaps the finest Sangiovese in California and if you are new to the varietal it will please even the most die-hard fans of Cabernet, Syrah or Zinfandel.

94 Points Robert Parker:  "The 2008 Sangiovese shows plenty of varietal character in its expressive red cherries, licorice and tobacco but with Napa Valley warmth and shape. The wine’s volume and depth should allow it to drink beautifully for a number of years. This is an impressive California Sangiovese, something I can’t say too often...This is an interesting, still somewhat under-the-radar, small producer with all dry-farmed vineyards and obviously impeccable winemaking."

JC Cellars 'The Impostor"

Something you should try!!

JC Cellars "The Impostor" Red Blend 2009 Tasting Notes

"Opaque black purple color with aromas of grilled meats, blackberries, raspberries and touches of black cherries with wisps of Herbs de Provence and roasted coffee. Full bodied and concentrated. Blackberry and raspberry jam ooze from this wine. But
then all the wild side starts to show, with Asian spices, smoke meats, cedar and fruit leather finish." -Winery Notes

Blend: Zinfandel, Syrah, Petite Sirah, Grenache, Mourvèdre and Viognier.

JC Cellars "The Impostor" Red Blend 2009 Reviews

"Exotic and altogether distinctive, with aromas of smoky black cherry and asian spice that lead to rich, lush flavors of huckleberry and date bread. Zinfandel, Syrah, Petite Sirah, Grenache, Mourvedre and Vigonier. Drink now through 2017." - 91, Wine Spectator

2 Rum Ball Recipes

Yes....Rum Balls 

Rum Balls

YIELD: 20 large balls

PREP TIME: 25 minutes

INGREDIENTS:

3 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups finely chopped pecans
1 teaspoon pure vanilla extract
3 tablespoons light corn syrup
1/2 cup spiced rum

DIRECTIONS:

1. In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Drizzle in vanilla, corn syrup and rum.
2. Scoop scoop and shape into 1 inch balls or larger. I used about 4 teaspoons of the chocolate mixture per ball which equaled 2 level scoops from the small cookie scoop.
3. Roll Rum Balls in additional confectioners' sugar, cocoa, sprinkles or whatever strikes your fancy. Store in an airtight container in the refrigerator for several days to develop the flavor.

NOTES:

- If you chose to roll your Rum Balls in confectioners; sugar, you may need to re-coat them before serving.

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THE RECIPE: THE BEST RUM BALL

Makes 24, total time 45 minutes

pinch of finely ground sea salt
1 cup of graham cracker crumbs (double if not adding the nuts)
1 cup of roasted almond crumbs (1 1/2 cups if starting with raw whole almonds, see below)
3 ounces of milk chocolate
2 tbsp of butter
2 tbsp of heavy cream
3 tbsp of dark rum 
pinch of cayenne (not too much, we don’t want heat, we are just adding it to punch the flavours with the sea salt as these are always served cold)
1/4 tsp of fresh ground nutmeg
1 tbsp of corn syrup

4 tbsp of icing sugar or cocoa powder for coating the outsides of the Rum Balls

To roast the almonds, add about 1 1/2 cups of raw almonds to a cookie sheet and place in the oven for about 8 minutes at 350 degrees. When they are done the inside will be a darker brown, but the outside should not have burnt.

Place the cooled almonds in your food processor and buzz them until the size of large bread crumbs. Careful you do not buzz them too much or they will make a paste.

Combine the almonds, graham cracker crumbs and sea salt in a mixing bowl.

In a sauce pan, melt the chocolate and butter over very low heat while stirring. Remove the pan from the heat just before it is melted and continue stirring until completely melted.

Stir in the cream, rum, corn syrup, cayenne and nutmeg.

Add the chocolate mixture to the mixing bowl and stir until smooth. Place the mixture in the fridge for about ten minutes if it is too mucky to form balls.

Using your hands roll balls about the 3/4 of an inch high. Roll the ball in a dish of either cocoa powder or icing sugar.

Place in the freezer and enjoy directly out of freezer! These will get better with time if you can wait long enough.

Something hot for a cold night

Mexican Hot Chocolate

1 oz. Espresso Coffee Liqueur
0.5 oz. Cavalino
6 oz. Hot Cocoa
6 Whipped Cream
1 pinch(es) Cinnamon

Combine the  Espresso Coffee Liqueur and the Cavalino Tequila in a hot beverage glass.

Pour hot cocoa over the top.

Stir to combine.

Add whipped cream topping (optional).

Garnish with ground cinnamon or ground chile and a cinnamon stick (optional).

Heated Affair

2 oz. Cavalino Anejo Tequila
6 oz. Apple Cider
Heavy Cream
Add tequila and hot apple cider to small, warm wine glass. Float heavy cream. Grate fresh nutmeg over cream.

White-Chocolate Hot Cocoa with Coconut and Rum

Ingredients

• 1 cup whole milk
• 1 cup unsweetened coconut milk
• 1 cup heavy cream
• 5 ounces white chocolate, chopped (about 1 cup)
• 1 tablespoon rum

Directions

1. Warm milk, coconut milk, and cream in a medium saucepan over a medium-low heat. Add chocolate, and whisk until melted and combined. Continue to warm mixture until thick, about 5 minutes. Whisk in rum.

Chocolate Vodka...try this

I have been asked many times what to do with chocolate vodka.... here are some recipes:

Chocolate Covered Strawberry Daiquiri Recipe Chocolate Vodka Strawberries Combine ingredients in a blender, and blend well. Pour into a chilled daiquiri/margarita glass, garnish with a chocolate covered strawberry, and serve.

Fudge Slide Recipe Irish Cream Chocolate Vodka Coffee Liqueur Pour each ingredient into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.

Chocolate Martini (iii) Recipe Chocolate Vodka White Creme de Cacao Garnish: cocoa powder and grated chocolate Shake the ingredients with ice and strain into a chilled cocktail glass that has been rimmed with cocoa powder. Garnish with the grated chocolate. Note: Pour slowly to avoid getting the cocoa powder from the rim of the glass into the drink. If you are really crafty, rim the chilled glass with chocolate sauce and place the glass into the freezer until you are ready to serve the drink.

Cherry Cordial Recipe Chocolate Vodka Cherry Liqueur Pour in Shot Glass