Wine & Chocolate: Two of Chef’s Holiday Recipes To Try Today!

December 10, 2014 at 2:54 pm (Willow Writers) (, , , , , , , , , , , , )

For the past four years, our Executive Chef Bob Haberle, has been sharing some of his recipes with all of our fans and followers. He has shown countless entrees, appetizers, desserts, and drinks, all of which can be found on our blog, and for many of those, he has also done a video tutorial counterpart, so fans can actually watch his process.

If you want to check out all of Chef’s videos, visit our YouTube channel here. For the holiday season, we wanted to share some of our favorite recipes again. If you try any of Chef’s recipes out, we would love to see photos of your finished product! And let us know your feedback. Did you add something new, take something out? What worked for you? Recipes are just a guideline. Chef always reminds our fans to add their own special flavor! Happy Holidays!

White Chocolate Holiday Bark

1 pound finely chopped white chocolate
1 2/3 teaspoons vegetable oil
½ cup dried cranberries
1 ¼ cup shelled pistachio nuts, toasted and papery coating peeled

You will need a 9×12 pan and wax paper or parchment paper to cover the pan.
You will also need a sauce pot filled 1/3 way with water and a stainless steel bowl.
Bring the water to a bowl, and then lower to a simmer.
Put the white chocolate into the stainless steel bowl and place the bowl in the sauce pot.
Slowly melt the chocolate, stirring constantly with a rubber spatula.
When chocolate is completely melted, stir in 1 ½ teaspoons of vegetable oil.
Add the dried cranberries and pistachio nuts, stirring the chocolate as you do so.
Pour onto baking pan covered with wax paper, and spread.
Let chocolate harden at room temperature.
Break into pieces. Store in an air tight container.

 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.


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