A Cup of Hot Christmas Cheer: Vin Brule

Vin Brule

Old-fashioned mulled wine has always intrigued me. But the complexity of the ingredients has scared me away. And I just don’t like cloves that much.

I found this simple recipe for Vin Brule that only has 4 key ingredients:

- 1 bottle of dry red wine (burgundy is best)
- 4 cinnamon sticks
- the peel of 1 orange
- 3-4 tablespoons of sugar

Put all ingredients in a medium sauce pan. Cover and cook on high. When it starts to boil, remove lid and light with a match. Be careful: A beautiful large blue flame will burst out.

When the flames dies down, ladle into mugs. Serves 4.

Delicious.

Cheese Plate

Cheese Plate

Stock your pantry before the winter season, so you can spend time enjoying the holidays rather than becoming exhausted over them. Fill your kitchen with a variety of items, including crackers, nuts and other savory snacks; aromatics such as cinnamon sticks and crystallized ginger for adding holiday flavor and fragrance to foods; dried fruits to add pizzazz to a cheese plate.

Here are a few cheese and wine pairing suggestions to get you started:

  • Baked Brie with nuts is delicious with Chardonnay. The combination of creamy melted cheese will be enhanced with the crisp fruit flavors of the wine.
  • Ivory-yellow Swiss cheeses, such as Gruyère, with nutty, full-bodied flavor will be complemented with a smooth Pinot Noir.
  • Fresh mozzarella (bocconcini or buffalo mozzarella) is lovely with Merlot. The wine makes the cheese seem richer.
  • Sauvignon Blanc pairs well with chèvre (goat cheese). The high acid in the wine matches perfectly with the pungent acidity of the cheese.
  • A good aged cheddar is the perfect match for Cabernet Sauvignon. Blue cheese also pairs well with this "king" of wine.
Create three to four festive plates with a variety of cheeses, spiced nuts, fruit, bread and crackers, and place throughout your entertaining area

Crostini with Fig Spread and Bubbled Brie

Mirassou Monterey Paella

Prep time: 10 minutes / Cook time: 40 minutes

  • ¾ cup stemmed and chopped dried figs (slightly heaping)
  • ¾ cup Mirassou California Pinot Noir
  • 1 ½ tbsp. honey
  • 2 lemon slices, seeds removed
  • 24 (¼-inch thick) baguette slices, cut on the diagonal
  • 2 tbsp. walnut or extra virgin olive oil
  • ½ lb. cold Brie, thinly sliced
  • 1 ½ tbsp. chopped fresh thyme

Combine figs, wine, honey and lemon slices in medium saucepan. Bring to boil, then reduce heat and cook, covered, over low heat 30 minutes. Let cool slightly, then puree in food processor or blender.

Brush bread slices with oil and place oil-side down on large baking sheet. Spread about ½ tablespoon fig spread on each baguette slice and top with equal amounts of Brie, then top with thyme. Bake at 450°F 8 to 10 minutes or until cheese is melted and bubbly. Makes 24 appetizers.