Posted by Chris on March 19, 2008
Wow! That’s a lot of honey!
The first thing I noticed about this red wine wassail recipe from I’m in the Mood for Food is that it requires a lot of water. The second thing I noticed is that it requires a LOT OF HONEY! I only noticed the honey second because I read from the top down.
I also really like the blog’s design. Can anyone tell me where it came from?
Here’s the red wine wassail recipe:
2 cups (500 ml) water
1 cup (250 ml) honey
4 whole cloves
3 cinnamon sticks
2 lemons, thinly sliced
1 750-ml bottle red wine (I used a cabernay and I have no idea how much 750 ml is so I dumped in the bottle)
Boil the water, honey, cloves, and cinnamon for five minutes. Remove from the heat, add the lemons, and allow to stand for 10 minutes.Add the wine and heat slowly until just below the boiling point. Serve hot. Serves 6.
If you make this one, please let us know how you like it. I am really curious about how this tastes but I don’t have enough honey around to make it. I am not sure anyone has that much honey around. I guess it’s time for a trip to one of the farmers’ markets around here.
Posted by Chris on March 13, 2008
Wow
wow
WoW… taste buds don’t fail me now.
This recipe on Life The Universe and Every in Between was translated from Dutch by Nina and Peter.
Ingredients:
300ml red wine
Zest of one Lemon
Zest of one Orange
4 Star Anise
1 Cinnamon Stick
6 Cloves
220g Caster Sugar
12g Gelatine
900ml Cream
1 Vanilla Bean
Method:
On low heat combine the wine with zests and whole spices (excluding the vanilla bean) with 55 grams of the caster sugar in a saucepan. Stir until the sugar is dissolved then leave for 15mins on low heat to let the flavors infuse. Remove from heat and strain the spices from the mixture setting aside half of the wine mixture (with spices) for a finishing drizzle. Add 5 grams of the gelatine to dissolve in the remaining (strained) wine mixture in saucepan letting it cool down a little before portioning it in to 6-8 small (oiled) ramekins or tea cups. Place in the fridge to set for AT LEAST one hour.
In another saucepan heat the cream, remaining sugar and contents of the vanilla bean together until at a simmer. Remove from heat and dissolve the rest of the gelatine (7g) in the mixture stirring occasionally until the gelatine starts to take form. Then pour the vanilla cream mixture on top of the set wine and refrigerate for AT LEAST 6hours before serving.
Serving:
Ease the edges of the ramekins/tea cups with a knife and then dipping the cup surface in bowl of hot water for 3seconds. This helps to release the contents before placing upside down on a saucer and drizzling with the chilled spiced wine reduction.
Serves six
Enjoy!
Posted by Chris on November 5, 2007
Get headaches from red wine? Think the sulfites caused it? Wine Scamp wrote a great article about what really causes wine headaches.
Current research supports the theory that biogenic amines are the culprits: this group of chemicals include histamine, seratonin, dopamine, epinephrine and tyramine, among others. Seratonin is said to trigger migraines in migraine-prone people. Histamines were thought to be the culprit, but red wine and white wines have been shown to have equal levels of histamine…
It’s a great article. Wine Scamp always has good things to share about wine topics.
