November Recipes from Chef: Holiday Drink Ideas!

November 21, 2011 at 2:16 pm (Willow Writers)

The holidays are upon us and what better time to serve your guests a tasty seasonal beverage. – Chef Haberle

 Hot Mulled Wine with Chestnuts
The addition of chestnuts to any food, or beverage, in this case, is emblematic of the fall and winter holidays.

1 liter full bodied dry red wine (Merlot,Shiraz)
1 liter Madeira or sweet Marsala
18 chestnuts, roasted and peeled
Two 2-inch cinnamon sticks
1 teaspoon whole cloves
3 strips orange peel, about 2 inches long

Pre-heat the oven to 400 degrees. Carve an x into the bottom of each chestnut. Put the nuts into a baking pan or wrap in foil and place them as low as you can in the oven. Roasting chestnuts should take 15 to 20 minutes, or until the nuts are tender. Remove from the heat and wrap them in a towel for five minutes. This traps the steam in the towel which will help to remove the skins of the nut inside the shell. While the nuts are still hot, but can be handled without burning yourself, remove the shells and peel off the inner skin.

In a large, heavy bottomed non-reactive saucepan or stockpot (stainless steel) combine the wines, chestnuts, cinnamon sticks, cloves, and orange peel and simmer gently, uncovered, for twenty minutes.

To serve, spoon 2 or 3 chestnuts into a glass and add the hot wine. Serve with a skewer for spearing the chestnuts.

This is the most classic of holiday beverages. Eggnog is best if mellowed for several days before serving.

1 1/4 cups pasteurized eggs (available at your local grocery store)
1/2 cup sugar
1/4 teaspoon salt
2 cups heavy cream
2 cups bourbon
1/2 cup dark rum
Grated nutmeg for garnish

In a large bowl, beat the eggs with an electric mixer until foamy. Add the sugar and salt, continuing to beat until thickened.

Fold in the whipped cream. Add the bourbon and rum. Chill until ready for use.

Ladle into glass cups and serve sprinkled with grated nutmeg.


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