Pairings

Mulled Wine


Ingredients:

  • One bottle of wine that is fruit forward (the Ruby Crowned Kinglet or European Starling are the best)
  • 4 Cinnamon Sticks plus extra for garnish
  • 4-5 whole Star Anise (or 5 drops pure extract)
  • 8-10 whole cloves
  • ½ cup honey
  • ¼ of an orange rinds (no white) & 2-3 slices of the orange; slice extra orange halves for garnish

Directions:

  • Put all ingredients in a slow cooker & stir
  • Heat on low for an hour to an hour & a half, then turn dial to keep warm
  • Serve in a clear mug with an orange slice and cinnamon stick

Mulled Wine can be cooled and bottled in either a wine bottle or canning jar to reheat later. Just remove all the bits from the wine first.

Chocolate Mousse


Ingredients:

  • Pint of whipping cream
  • ½ cup Nutella
  • Fresh berries for garnish

Directions:

  • Pour whipping cream in a chilled bowl and use your mixer or beaters on high until stiff peaks form. If it’s too warm, put the bowl in an ice bath and continue to whip
  • Slightly melt the Nutella in a microwave safe dish. Nuke 10 seconds at a time. You want a smooth, flowing texture – you don’t want to heat it too much or it will break the cream.
  • Fold into the whip cream until just mixed. Don’t over stir or the whip cream will not remain stiff.
  • Serve with fresh berries as a garnish

Rack of Lamb


Ingredients:

  • One rack of lamb
  • 3-4 tbsp. Whole grain Dijon mustard or white wine mustard (Boars Head sells the best products)
  • 3 garlic cloves minced
  • Salt & Pepper
  • ½ tsp Rosemary (dried)
  • ¼ cup olive oil
  • 2 cups soft bread crumbs (hotdog or hamburger bun bread is best)
  • Mint jelly to dip

Directions:

  • Pre-heat oven to 385 degrees
  • Slice the rack of lamb with the grain, separating each rib. This is the trickiest part – the bone angles so you’ll need to cut carefully to avoid it. Feel around for it with your hands before cutting so that you get even, beautiful slices.
  • Place each piece of lamb on a parchment lined pan
  • Sprinkle with salt and pepper (be generous with the pepper)
  • Smother each piece with the mustard
  • Sprinkle the minced garlic over the lamb evenly
  • Sprinkle the rosemary over the lamb evenly
  • Place all of the soft breadcrumbs on the mustard covered lamb. Press it down so that it sticks nicely to it
  • Brush the bread with the olive oil. This prevents the bread from burning.
  • Bake for 25-30 minutes depending on the level of doneness you are after. Med-Well is the best.
  • Serve with mint jelly on the side.

Cheese Fondu


Ingredients:

  • 1 lb Gruyere cheese coarsely grated
  • 2 tbsp corn starch
  • 2 cloves garlic sliced
  • ½ to ¾ cup white wine
  • Juice of 1 lime or 2 tbsp bottled lime juice
  • White Italian loaf cubed

Directions:

  • Coat the grated cheese with the cornstarch
  • Put the wine, lime juice and garlic into a pot. Bring it to a gentle boil
  • Reduce heat to med-low and begin putting in the cheese a handful at a time
  • Whisk cheese until melted then put more in and whisk. If it gets too thick, add a couple tbsp more wine. Cheese should be the consistency of “nacho cheese sauce” and smooth
  • When all the cheese is melted and smooth, transfer it to a heated fondu pot and maintain the temperature hot enough to keep the cheese melted. And electric one works much better than a candle operated one.
  • Dip the cubed bread in the cheese! Enjoy!