Last Friday, E and I had invited our friends, Angela & Jon and Stephen & Carly, over to celebrate the girls' brithdays that had recently passed. We had planned for cocktails and dinner at our house with dessert to go so we could see the Christmas lights at the park.
In the kitchen waiting for our guests to arrive, E played mixologist. Old Fashioneds and Sidecars were being poured, and I eagerly sipped each, supporting his quest to formulate the perfect ratio. I'm guessing the success of his drinks may have caused the failure of my dinner as the pork was slightly dry and the potatoes, although tasty in apprearance, were not tender in the center. Nonetheless, we all ate and chatted and ate some more.
After dinner, we headed out to the park, tickets for Zoolights in hand. We quickly parked and poured thermoses of hot chocolate and cider into our cups. While Jon and Angela got Ella into her stroller, E passed out bags of peppermint bark he had made along with the kringle that Carly had prepared and packaged.
As we headed towards the zoo, we noticed a strange phenomenon; the other patrons were heading back towards their cars. It turns out that the park closes Zoolights at 9:00. (Althought E had reassured us the lights went off at 10:30.) After realizing our error, we decided it best to photograph ourselves from outside the gates, while indulging in our Christmastime beverages and snacks.
I've included what I feel are three really great holiday recipes. I think everyone needs a trusty recipe for a cold-weather beverage and, as I mention below, once you try the bark you'll never go a Christmas without it again.
Merry Christmas and Happy New Year!
Mulled Cider
Adapted from Martha Stewart
Serves 8-10
My favorite everyday red, which I used in this cider, is Coppola Rosso, a blend of Zinfandel, Syrah, and Cabernet Sauvignon. Keep this cider warm on the stovetop with burner on low.
Ingredients
4 cups apple cider
2 cups dry red wine
1/3 cup pure maple syrup
1 large or 2 small cinnamon sticks
10 whole black peppercorns
1 orange, sliced thinly
1 apple, sliced thingly
Add cider and wine to 3-4 quart stock pot
Bring to a simmer over medium heat
Stir in maple syrup to combine
Add cinnamon sticks, peppercorns, orange and apple slices
Simmer over medium for 10 minutes
Hot Chocolate
Adapted from Barefoot Contessa
Serves 6
Ingredients
4 cups whole milk
1/2 cup heavy cream
8 ounces semisweet chocolate, chopped finely
2 ounces bittersweet chocolate, chopped finely
1 tablespoon instant coffee powder
2 teaspoons vanilla extract
2 ounces Kahlua (optional)
Pour milk and cream to a 4 quart sauce pan
Warm over medium heat
Add semisweet and bittersweet chocolate and whisk until evenly combined
Add coffee powder, vanilla and Kahlua, if using
Simmer for a few minutes and, if desired, serve with lightly whipped cream
Peppermint Bark
from Bon Appétit, December 1998
I'm not a huge peppermint fan, however have somehow become addicted to this bark since E made it last Christmas. The bark can be made a week or so ahead and kept chilled in airtight container. (That is if you won't eat the entire tub while its sitting in your fridge.) Let it stand at room temperature before serving. Callebaut is our preferred chocolate, but we have used Ghiradelli as well.
Ingredients
17 ounces good-quality white chocolat, finely chopped
About 6 ounces peppermint hard candies or candy canes, finely crushed
7 ounces bittersweet chocolate, finely chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract
Place a sheet of wax paper over a large cookie sheet to cover
Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth
Remove from water
Pour 2/3 cup melted white chocolate onto rectangle on wax paper
Using icing spatula, spread chocolate to edges of sheet
Sprinkle with 1/4 cup crushed peppermints
Chill until set, about 15 minutes.
Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth
Cool to barely lukewarm, about 5 minutes
Pour bittersweet chocolate mixture in long lines over white chocolate rectangle
Using icing spatula, spread bittersweet chocolate in even layer Refrigerate until very cold and firm, about 25 minutes
Rewarm remaining white chocolate in bowl set over barely simmering water Working quickly, pour white chocolate over firm bittersweet chocolate layer and spread to cover
Immediately sprinkle with remaining crushed peppermints
Chill just until firm, about 20 minutes.
Lift wax paper with bark onto large cutting board
Cut bark crosswise into 2-inch-wide strips
Using metal spatula, slide bark off foil and onto work surface
Cut each strip into smaller pieces
In the kitchen waiting for our guests to arrive, E played mixologist. Old Fashioneds and Sidecars were being poured, and I eagerly sipped each, supporting his quest to formulate the perfect ratio. I'm guessing the success of his drinks may have caused the failure of my dinner as the pork was slightly dry and the potatoes, although tasty in apprearance, were not tender in the center. Nonetheless, we all ate and chatted and ate some more.
After dinner, we headed out to the park, tickets for Zoolights in hand. We quickly parked and poured thermoses of hot chocolate and cider into our cups. While Jon and Angela got Ella into her stroller, E passed out bags of peppermint bark he had made along with the kringle that Carly had prepared and packaged.
As we headed towards the zoo, we noticed a strange phenomenon; the other patrons were heading back towards their cars. It turns out that the park closes Zoolights at 9:00. (Althought E had reassured us the lights went off at 10:30.) After realizing our error, we decided it best to photograph ourselves from outside the gates, while indulging in our Christmastime beverages and snacks.
I've included what I feel are three really great holiday recipes. I think everyone needs a trusty recipe for a cold-weather beverage and, as I mention below, once you try the bark you'll never go a Christmas without it again.
Merry Christmas and Happy New Year!
Mulled Cider
Adapted from Martha Stewart
Serves 8-10
My favorite everyday red, which I used in this cider, is Coppola Rosso, a blend of Zinfandel, Syrah, and Cabernet Sauvignon. Keep this cider warm on the stovetop with burner on low.
Ingredients
4 cups apple cider
2 cups dry red wine
1/3 cup pure maple syrup
1 large or 2 small cinnamon sticks
10 whole black peppercorns
1 orange, sliced thinly
1 apple, sliced thingly
Add cider and wine to 3-4 quart stock pot
Bring to a simmer over medium heat
Stir in maple syrup to combine
Add cinnamon sticks, peppercorns, orange and apple slices
Simmer over medium for 10 minutes
Hot Chocolate
Adapted from Barefoot Contessa
Serves 6
Ingredients
4 cups whole milk
1/2 cup heavy cream
8 ounces semisweet chocolate, chopped finely
2 ounces bittersweet chocolate, chopped finely
1 tablespoon instant coffee powder
2 teaspoons vanilla extract
2 ounces Kahlua (optional)
Pour milk and cream to a 4 quart sauce pan
Warm over medium heat
Add semisweet and bittersweet chocolate and whisk until evenly combined
Add coffee powder, vanilla and Kahlua, if using
Simmer for a few minutes and, if desired, serve with lightly whipped cream
Peppermint Bark
from Bon Appétit, December 1998
I'm not a huge peppermint fan, however have somehow become addicted to this bark since E made it last Christmas. The bark can be made a week or so ahead and kept chilled in airtight container. (That is if you won't eat the entire tub while its sitting in your fridge.) Let it stand at room temperature before serving. Callebaut is our preferred chocolate, but we have used Ghiradelli as well.
Ingredients
17 ounces good-quality white chocolat, finely chopped
About 6 ounces peppermint hard candies or candy canes, finely crushed
7 ounces bittersweet chocolate, finely chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract
Place a sheet of wax paper over a large cookie sheet to cover
Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth
Remove from water
Pour 2/3 cup melted white chocolate onto rectangle on wax paper
Using icing spatula, spread chocolate to edges of sheet
Sprinkle with 1/4 cup crushed peppermints
Chill until set, about 15 minutes.
Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth
Cool to barely lukewarm, about 5 minutes
Pour bittersweet chocolate mixture in long lines over white chocolate rectangle
Using icing spatula, spread bittersweet chocolate in even layer Refrigerate until very cold and firm, about 25 minutes
Rewarm remaining white chocolate in bowl set over barely simmering water Working quickly, pour white chocolate over firm bittersweet chocolate layer and spread to cover
Immediately sprinkle with remaining crushed peppermints
Chill just until firm, about 20 minutes.
Lift wax paper with bark onto large cutting board
Cut bark crosswise into 2-inch-wide strips
Using metal spatula, slide bark off foil and onto work surface
Cut each strip into smaller pieces
Posts
Looks like you made the best of alternate plans. With these recipes in hand, how could you not? :) Cheers to the holidays!
ReplyDeleteI love the way the red mulled cider looks in your blue pot!
ReplyDeleteHappy New Year!! Those recipes look amazingly comforting! xo!
ReplyDeletesuzanne-happy new year to you! i'm sure you're already busy helping people with their resolutions.
ReplyDeletethanks, megan! i just love those le creuset pots.
jennifer-hope you enjoyed your vacation!
You had me at hot chocolate. Lovely recipes to warm up the winter. Thanks for sharing!
ReplyDeleteMulled Cider sounds fabulous. It is almost like the Swedish Glogg, (i will have to post my recipe soon) and a mix of american apple cider. I will have to try this out.
ReplyDelete