Mulled-Wine
Christa
Is there anyone out there with a good recipe for mulled-wine?.
As I am partly responsible for the festive proceedings this year, I
want to give my guests a few glasses before their Christmas Dinner.
Can it be made on Christmas-Eve and used the next-day?
I have had mulled wine at various relative's parties, but my only
recollection of the recipe is the oranges with cloves stuck in them!
Thank-you for any help.
Christa
Frances Patricia Amas
from Christa <frees...@zetnet.co.uk> contains these words:
> Is there anyone out there with a good recipe for mulled-wine?.
> Christa
You could try this one - I used it last year and it went down quite
well with my guests.
2 bottles Cabernet Sauvigon (or any full bodied red)
2.5 pints water
1 orange stuck with cloves
2 sliced oranges
1 sliced lemon
6 tbspns granulated sugar
2 inch stick of cinnamon
2 tspns grated fresh root ginger (or ground ginger)
2 tbspns of fruit liqueur (Cointreau, Cherry Brandy or Grand Marnier)
Put all the ingredients in a saucepan and heat to simmering point for
20 minutes (do not allow to boil under any circumstances).
It can be made well in advance and gently re-heated just before
serving. Makes about 24 wine glasses full (on condition they aren't
the size of small buckets!).
Enjoy. Hope it goes well.
--
Fran
ja...@zetnet.co.uk
Ag@whd
<ja...@zetnet.co.uk> wrote these words:
>The message <199811281...@zetnet.co.uk>
> from Christa <frees...@zetnet.co.uk> contains these words:
>
>> Is there anyone out there with a good recipe for mulled-wine?.
>> Christa
>
>You could try this one - I used it last year and it went down quite
>well with my guests.
>
>2 bottles Cabernet Sauvigon (or any full bodied red)
A cheapo red will do of course.
>2.5 pints water
Hmmm ... very strange.
I recommend omitting the water, I do.
Alternatively if you really must :-) add less and to speed things up
boil it using a kettle and then allow to cool a little so that simmering
point can be easily reached.
>1 orange stuck with cloves
I zest it first, to be a more orange'y tang.
Up to your preferences of course.
>2 sliced oranges
>1 sliced lemon
>6 tbspns granulated sugar
Do you prefer brown or white?
>2 inch stick of cinnamon
>2 tspns grated fresh root ginger (or ground ginger)
>2 tbspns of fruit liqueur (Cointreau, Cherry Brandy or Grand Marnier)
>
>Put all the ingredients in a saucepan and heat to simmering point for
>20 minutes (do not allow to boil under any circumstances).
Eh?
What about the herbs???
Adrian
WWW WWW Adrian Gothard
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Gerald L R Stubbs
> Is there anyone out there with a good recipe for mulled-wine?.
No but a pint of beer left on the Rayburn is
a pretty potent drink.
Don't know why, but it seems to have twice the
kick as normal blood-temperature beer.
Stubbsy stu...@zetnet.co.uk
<:)(((((><<
Aonghas P MacKenzie
from Frances Patricia Amas <ja...@zetnet.co.uk> contains these words:
/snip/
> Put all the ingredients in a saucepan and heat to simmering point for
> 20 minutes (do not allow to boil under any circumstances).
/snip/
Remember that (ethyl) alcohol boils at 78.5° C, and heating it to
anything like that temperature will result in a significant loss.
(Unless you inhale it, of course!)
My recipe is somewhat similar but involves placing the ingredients
in a large sealed jar (I used to have a wide-necked stone jar and a
big cork bung to fit it) and leaving it in the airing-cupboard for a week.
The best alternative for a big stone crock is a pickled onion jar
from the chippy. Be sure to remove all the odour of vinegar and
onions! (Or eggs, gherkins, &c.)
When you are ready to serve it, warm it in a stainless steel or
enamel saucepan, or a pyrex or ceramic vessel until it begins to
'sing'. Do not use aluminium or iron.
Microwaving anything combustible can be bad news.
APM
Eric H-T
says...
>
> Is there anyone out there with a good recipe for mulled-wine?.
>
>
me of walking round the Christmas markets of the Moselle.
You drink it hot and it tastes lovely, you can pick it up quite easily
these days.
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Frances Patricia Amas
from w...@directors-1.zetnet.zet (Ag@whd) contains these words:
> Eh?
> What about the herbs???
> Adrian
OK, let's have your recipe, then. Mine works OK and it was enjoyed,
but I'm always open to better ones.
--
Fran
ja...@zetnet.co.uk
Aonghas P MacKenzie
from Frances Patricia Amas <ja...@zetnet.co.uk> contains these words:
> > Eh?
> > What about the herbs???
> > Adrian
> OK, let's have your recipe, then. Mine works OK and it was enjoyed,
> but I'm always open to better ones.
> --
> Fran
> ja...@zetnet.co.uk
We're talking mulled wine here. True mulled wine is just wine which
has been heated - usually by the insertion of a red-hot poker.
The recipe given is very like claret cup, and more seasonal - a
sort-of liquid Christmas pudding.
Herbs? I suppose a touch of anise or a bay-leaf or two might help,
but I can't think I'd want to equate it to a liquid sage and onion stuffing.
APM
Frances Patricia Amas
from Aonghas P MacKenzie <an.b...@zetnet.co.uk> contains these words:
> We're talking mulled wine here. True mulled wine is just wine which
> has been heated - usually by the insertion of a red-hot poker.
> The recipe given is very like claret cup, and more seasonal - a
> sort-of liquid Christmas pudding.
> Herbs? I suppose a touch of anise or a bay-leaf or two might help,
> but I can't think I'd want to equate it to a liquid sage and onion stuffing.
> APM
Thank you, Aonghas (I can spell it well enough we I see it!!).
Adrian must have odd tastes. Actually, seeing a couple of his
postings tonight I think I've just stated the obvious :-))))
--
Fran
ja...@zetnet.co.uk
Christa
from Frances Patricia Amas <ja...@zetnet.co.uk> contains these words:
> > Is there anyone out there with a good recipe for mulled-wine?.
> > Christa
> You could try this one - I used it last year and it went down quite
> well with my guests.
> Enjoy. Hope it goes well.
> --
> Fran
> ja...@zetnet.co.uk
Thanks. The recipe will go down well I think!. I will make it up on
Christmas-Eve before people arrive on Christmas-Day...to enable me to test it.
Christa
Frances Patricia Amas
from Christa <frees...@zetnet.co.uk> contains these words:
> Thanks. The recipe will go down well I think!. I will make it up on
> Christmas-Eve before people arrive on Christmas-Day...to enable me to test it.
> Christa
Warning - it's very more-ish! We ended up making a second batch
because it disappeared very rapidly, only we made this one with a kit
that my brother brought back from Germany (looked a bit like a sachet
of bouquet garni). That was even better, or maybe we were just
slightly tipsy by then!
--
Fran
ja...@zetnet.co.uk
Frances Patricia Amas
from w...@directors-1.zetnet.zet (Ag@whd) contains these words:
> Fairly odd I 'spose.
> I like Tabasco sauce (raw straight onto the tongue), curry - Chicken
> Phal+ (I add the plus sign because I have them add extra chilies for
> this one on occasion), and other spicy stuff.
10 years ago when eldest step-monster was 16, she joined her Dad and
I with a bunch of our friends for her first ever trip to an Indian
Restaurant. There were 8 of us in total and the meals ranged from a
very mild curry (for Karen) to my friend Mick, who had a vindaloo.
She tried all of them and only thought her Dad's was a bit too warm
(a madras). Then she tasted Mick's and swallowed two pints of water
immediately after. I don't see the appeal. They're so hot you can't
taste the food at all!
> I think I must have burnt my taste buds off by now! :-)
Very possibly!
--
Fran
ja...@zetnet.co.uk
Gerald L R Stubbs
from Frances Patricia Amas <ja...@zetnet.co.uk> contains these words:
> Warning - it's very more-ish! We ended up making a second batch
> because it disappeared very rapidly, only we made this one with a kit
> that my brother brought back from Germany (looked a bit like a sachet
> of bouquet garni). That was even better, or maybe we were just
> slightly tipsy by then!
> Fran
The sachet sounds like the essential ingredient
for what the Huns call 'Glue-Whine'. Mentioned
in this string before by someone.
It is nasty foreign stuff and to be avoided. As
you say, you must have all been plastered already
to have been able to drink it.
Instead of mixing up foul concoctions, you should
have been around the hedgerows earlier in the
year and gathered a bucket or two of sloes.
A couple of gallons of sloe gin normally lasts
the duration of the festivities.
Stubbsy stu...@zetnet.co.uk
<:)(((((><<
Ag@whd
<ja...@zetnet.co.uk> wrote these words:
>The message <3667ab2a...@znews.zetnet.co.uk>
> from w...@directors-1.zetnet.zet (Ag@whd) contains these words:
>
>> I like Tabasco sauce (raw straight onto the tongue), curry - Chicken
>> Phal+ (I add the plus sign because I have them add extra chilies for
>> this one on occasion), and other spicy stuff.
My mum says my Phal's are "evil".
Brother once gave one (by mistake) to an American guest who did try to
eat it. Managed about two mouthful's until I returned to the kitchen and
discovered the mix-up :-)
>10 years ago when eldest step-monster was 16, she joined her Dad and
>I with a bunch of our friends for her first ever trip to an Indian
>Restaurant. There were 8 of us in total and the meals ranged from a
>very mild curry (for Karen) to my friend Mick, who had a vindaloo.
>She tried all of them and only thought her Dad's was a bit too warm
>(a madras). Then she tasted Mick's and swallowed two pints of water
>immediately after. I don't see the appeal. They're so hot you can't
>taste the food at all!
They're addictive. I think it's something (chemical) in the chilies
themselves that's the main thing. I do like milder spicy stuff too. Sag
Aloo (spinach) for instance.
Aonghas P MacKenzie
from Frances Patricia Amas <ja...@zetnet.co.uk> contains these words:
/snip/
> I don't see the appeal. They're so hot you can't
> taste the food at all!
> > I think I must have burnt my taste buds off by now! :-)
> Very possibly!
> Fran
> ja...@zetnet.co.uk
Many years ago I was in London with a musician friend. He had some
business to transact in a disco, and the noise was so painful and
dreadful that I arranged to meet him there after an hour.
In order to kill time, I went into an Indian restaurant and ordered
the hottest curry they could provide.
It arrived much too quickly and I motored through the blasted thing
in the sort of time which would have seen Schumacher off. It was
milder even than one of my sweet curries. :-(
When I have a little more time I'll post the recipe for a chicken
curry which was taught me by a Punjabi woman. Remind me in a day or
two if I haven't produced it - I@m notoriously absent-minded.
APM
Gerald L R Stubbs
from w...@directors-1.zetnet.zet (Ag@whd) contains these words:
> They're addictive. I think it's something (chemical) in the chilies
> themselves that's the main thing.
> Adrian
In a previous life the only beverage that was
available to me was a very nasty native beer.
It really was foul, and the only thing that
was good about it was its price.
I managed to drink it by employing an old
Hemmingway trick that I had read of in one of
his books, 'Islands in the stream', I think.
I installed myself at the dining room table
with a couple of crates beside me and a pile
of green chiles each as thick as a man's finger,
straight from the garden.
The form was that I took a great bite off a
chile at which point it was pretty well obligatory
to down a bottle of beer to stop the pain. The
process was then repeated until the beer ran out.
The first few chiles were a problem but then the
beer started to take effect and I continued
into a state of curious numbness, all normal
sensory functions in a state of chaos.
Stubbsy stu...@zetnet.co.uk
<:)(((((><<
Ag@whd
wrote these words:
>The form was that I took a great bite off a
>chile at which point it was pretty well obligatory
>to down a bottle of beer to stop the pain. The
>process was then repeated until the beer ran out.
>The first few chiles were a problem but then the
>beer started to take effect and I continued
>into a state of curious numbness, all normal
>sensory functions in a state of chaos.
A perfect waste of a good chili, masking the flavour.
Huh!
Are you a man or a mouse?
Guy King
from w...@directors-1.zetnet.zet (Ag@whd) contains these words:
> My mum says my Phal's are "evil".
I've never been into this macho "I can eat a stronger curry than you"
business. I'm just not that keen on anything that makes
eatinguncomfortable. Inky on the other hand seems to like strong
tastes. He still eats raw leeks aand such.
--
| |\_/|
Guy King |~~(o o) My mother warned me about
Hounslow, Middlesex | /=(Y)= loose cars and fast women.
guy....@zetnet.co.uk |(
www.users.zetnet.co.uk/gking/ | \
Frances Patricia Amas
from Gerald L R Stubbs <stu...@zetnet.co.uk> contains these words:
> The sachet sounds like the essential ingredient
> for what the Huns call 'Glue-Whine'. Mentioned
> in this string before by someone.
> It is nasty foreign stuff and to be avoided. As
> you say, you must have all been plastered already
> to have been able to drink it.
> Instead of mixing up foul concoctions, you should
> have been around the hedgerows earlier in the
> year and gathered a bucket or two of sloes.
> A couple of gallons of sloe gin normally lasts
> the duration of the festivities.
>
> Stubbsy stu...@zetnet.co.uk
>
An elderly friend of my mother's used to make sloe gin. Whenever we
went to see Grace and her husband George, Richard (my husband) would
be given a large scotch and I would be presented with a gin and it.
Two of those and I felt extremely happy. I never ever had the
courage to drink 3.
--
Fran
ja...@zetnet.co.uk
Frances Patricia Amas
from Gerald L R Stubbs <stu...@zetnet.co.uk> contains these words:
> In a previous life the only beverage that was
> available to me was a very nasty native beer.
> It really was foul, and the only thing that
> was good about it was its price.
> I managed to drink it by employing an old
> Hemmingway trick that I had read of in one of
> his books, 'Islands in the stream', I think.
> I installed myself at the dining room table
> with a couple of crates beside me and a pile
> of green chiles each as thick as a man's finger,
> straight from the garden.
> The form was that I took a great bite off a
> chile at which point it was pretty well obligatory
> to down a bottle of beer to stop the pain. The
> process was then repeated until the beer ran out.
> The first few chiles were a problem but then the
> beer started to take effect and I continued
> into a state of curious numbness, all normal
> sensory functions in a state of chaos.
>
> Stubbsy stu...@zetnet.co.uk
>
I think that explains an awful lot about you! Brain rot!
--
Fran
ja...@zetnet.co.uk
Frances Patricia Amas
from w...@directors-1.zetnet.zet (Ag@whd) contains these words:
> Sag
> Aloo (spinach) for instance.
> Adrian
One of my favourite side dishes too if I'm eating Indian.
Incidentally, what happened to the American who ate the Phal?
Americans generally don't get decent Indian food in their mother
country. I educated my American guests recently. They loved it.
--
Fran
ja...@zetnet.co.uk
Elaine Jones
<URL:mailto:stu...@zetnet.co.uk> wrote:
> all normal
> sensory functions in a state of chaos.
And loo roll chilling in the fridge in readiness?
--
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Gerald L R Stubbs
from Frances Patricia Amas <ja...@zetnet.co.uk> contains these words:
> I think that explains an awful lot about you! Brain rot!
> Fran
Nothing wrong with the brain, sweetness.
Will-power is a little shaky at times.
--
Stubbsy stu...@zetnet.co.uk
<:)(((((><<
Frances Patricia Amas
from Gerald L R Stubbs <stu...@zetnet.co.uk> contains these words:
> > I think that explains an awful lot about you! Brain rot!
> > Fran
> Nothing wrong with the brain, sweetness.
> Will-power is a little shaky at times.
> --
> Stubbsy stu...@zetnet.co.uk
>
Are you *sure* you don't mean that the other way around?
--
Fran
ja...@zetnet.co.uk
Ag@whd
these words:
>The message <3667a376...@znews.zetnet.co.uk>
> from w...@directors-1.zetnet.zet (Ag@whd) contains these words:
>
>> My mum says my Phal's are "evil".
>
>I've never been into this macho "I can eat a stronger curry than you"
>business.
Neither have I.
>I'm just not that keen on anything that makes
>eatinguncomfortable.
But it's not uncomfortable.
I like them.
I get withdrawal symptoms if I have had one for a while too.
Ag@whd
<ja...@zetnet.co.uk> wrote these words:
>The message <3667a376...@znews.zetnet.co.uk>
> from w...@directors-1.zetnet.zet (Ag@whd) contains these words:
>
>> Sag
>> Aloo (spinach) for instance.
>
>One of my favourite side dishes too if I'm eating Indian.
Yes it'm fave too.
>Incidentally, what happened to the American who ate the Phal?
>Americans generally don't get decent Indian food in their mother
>country. I educated my American guests recently. They loved it.
He does eat curry, but gave up on that one, and went onto his
standard Madras.
Mark Trudgill
from w...@directors-1.zetnet.zet (Ag@whd) contains these words:
> They're addictive. I think it's something (chemical) in the chilies
> themselves that's the main thing. I do like milder spicy stuff too. Sag
> Aloo (spinach) for instance.
Adrian, being from Bradford, I can catagorically say that Aloo is not
spinich, its potato.
Mark Trudgill..
Ag@whd
wrote these words:
Guess what Sag or Saag means then? :-)
Ag@whd
wrote these words:
>Adrian, being from Bradford, I can catagorically say that Aloo is not
>spinich, its potato.
My favourite book (for spicy stuff) is "250 Favourite Curries &
Accompaniments" by Pat Chapman. It was produced for the Curry Club of
Great Britain.
Anyone a member?
Other fave recipe books are "The Roux Brothers" and "Hudson & Halls".
Adam Thorn
from w...@directors-1.zetnet.zet (Ag@whd) contains these words:
> I get withdrawal symptoms if I have had one for a while too.
Hmm.. withdrawal symptoms from having the object of desire (sorry,
that's Fi <g>) too much... ? Or a typo? :)
--
Adam
adamthorn (at) zetnet.co.uk
Aonghas P MacKenzie
from w...@directors-1.zetnet.zet (Ag@whd) contains these words:
/snip/
> I get withdrawal symptoms if I have had one for a while too.
/snip/
Adrain! we do not wish to know this!
APM
Anne Jackson
from Aonghas P MacKenzie <an.b...@zetnet.co.uk> contains these words:
> The best alternative for a big stone crock is a pickled onion jar
> from the chippy.
What's wrong with using a demi-john?
Anne
Gerald L R Stubbs
> from Gerald L R Stubbs <stu...@zetnet.co.uk> contains these words:
> > Nothing wrong with the brain, sweetness.
> > Will-power is a little shaky at times.
> > Stubbsy
> Are you *sure* you don't mean that the other way around?
> Fran
Absolutely certain.
The worst jams that I have got myself
into can be directly attributed to
will-power, lack of.
Stubbsy stu...@zetnet.co.uk
<:)(((((><<
Ag@whd
wrote these words:
>The message <367d2019....@news.zetnet.co.uk>
> from w...@directors-1.zetnet.zet (Ag@whd) contains these words:
>
>> I get withdrawal symptoms if I have had one for a while too.
>
>Hmm.. withdrawal symptoms from having the object of desire (sorry,
>that's Fi <g>) too much... ? Or a typo? :)
Meant "haven't" :-)
Aonghas P MacKenzie
from Anne Jackson <amyg...@zetnet.co.uk> contains these words:
> > The best alternative for a big stone crock is a pickled onion jar
> > from the chippy.
> What's wrong with using a demi-john?
> Anne
Have you tried getting an orange, studded with cloves, into a demijohn?
APM
Gerald L R Stubbs
from Aonghas P MacKenzie <an.b...@zetnet.co.uk> contains these words:
> Have you tried getting an orange, studded with cloves, into a demijohn?
> APM
If you had expressed that the other way round,
the women would understand the problem more
readily.
Stubbsy stu...@zetnet.co.uk
<:)(((((><<
Aonghas P MacKenzie
from Gerald L R Stubbs <stu...@zetnet.co.uk> contains these words:
Which? Getting a demijohn studded with cloves outside an orange?
Getting an orange demijohn into a studded clove?
Orange Clove Demijohn standing at stud?
APM