[samhass]

I just love that we can jack this thread all day long if we so desire. woohooo!!!

[renielarson]

Well, Sam...truth be known...I enjoy taking part in the jacking! 1rnfl :redface:

Oh my, since the elephant was in my fridge, I had to drink the wine before it got cold and look what it did to me...

[samhass]

You have to watch out for that warm wine. I that somewhere.

[Just Susan]

Perhaps this idea would serve you well...

Warmth and friendship are hallmarks of the holiday season. This year, welcome your guests with a traditional Italian winter aperitivo, or before-dinner cocktail, of warm wine flavored with a variety of nuts, dried fruits and spices. Or, if you prefer, serve this as an after-dinner beverage with Italian Christmas cookies or panatone, sweet Italian bread.


For red, consider a Chianti, Barbera or Cabernet:

• 24 ounces red wine
• 2 medium plums, quartered and
thinly sliced
• 1/2 pint whole blackberries
• 1/2 teaspoon of fresh nutmeg or 1/8 teaspoon jarred
• 1/4 cup sugar

Combine first three ingredients in 2 quart saucepan. Heat at a steady simmer for 5 minutes, but do not boil. Add cloves, nutmeg and sugar and stir to dissolve. Simmer for 5 more minutes. Turn off heat and allow to steep, or sit, for 10 minutes, to let the flavors infuse the wine.
• 24 ounces red wine
• About 8 chestnuts, cooked and peeled (2 per person)
• 3 fresh, whole cinnamon sticks
• 1/4 teaspoon fresh nutmeg
• 1/8 teaspoon allspice
• 1/4 cup sugar
• 2 teaspoons cognac or Sicilian brandy, optional

Combine first five ingredients in 2 quart saucepan. Heat at a steady simmer for 5 minutes, but do not boil. Add sugar and stir to dissolve. Simmer for 5 more minutes. Turn off heat and allow to steep, or sit, for 10 minutes, to let the flavors infuse the wine. Add up to another 1/4 cup of sugar based on preference, and cognac or brandy, as desired.

For white, Chardonnay is a good choice:

• 1/4 cup whole almonds
• 24 ounces Chardonnay
• 1 teaspoon orange peel, freshly grated (careful to avoid white, bitter pith); or 2 teaspoons orange liqueur
• 1 fresh, whole cinnamon stick
• 1/8 cup sugar

Toast almonds in 2 quart saucepan for 1 to 2 minutes or until you smell aromas. Add remaining four ingredients and bring to a steady simmer for 5 minutes, but do not boil. Turn off heat and allow to steep, or sit, for 10 minutes, to let the flavors infuse the wine. Add up to another 1/8 cup of sugar based on preference.
• 1/4 cup whole almonds
• 1/4 cup dried apricots, sliced
• 1/2 vanilla bean
• 24 ounces Chardonnay
• 1/8 cup sugar

Toast almonds and apricots in 2 quart saucepan for 1 to 2 minutes or until you smell aromas. Split vanilla bean down the center and add to pan. Add wine and sugar and bring to a steady simmer for 5 minutes, but do not boil. Turn off heat and allow to steep, or sit, for 10 minutes, to let the flavors infuse the wine. Add up to another 1/8 cup of sugar based on preference.



Use a ladle to pour mixture into wine glasses with sugared rims or garnish with cinnamon sticks, orange peel or freshly ground nutmeg.

“The best part is what’s left at the bottom of the glass,” said Lafata. “The wine-soaked fruit and nuts are a delicious ending.”

Warm or cold it is good.

[graciegirl]

Originally Posted by Susan&Tom

Perhaps this idea would serve you well...

Warmth and friendship are hallmarks of the holiday season. This year, welcome your guests with a traditional Italian winter aperitivo, or before-dinner cocktail, of warm wine flavored with a variety of nuts, dried fruits and spices. Or, if you prefer, serve this as an after-dinner beverage with Italian Christmas cookies or panatone, sweet Italian bread.


For red, consider a Chianti, Barbera or Cabernet:

• 24 ounces red wine
• 2 medium plums, quartered and
thinly sliced
• 1/2 pint whole blackberries
• 1/2 teaspoon of fresh nutmeg or 1/8 teaspoon jarred
• 1/4 cup sugar

Combine first three ingredients in 2 quart saucepan. Heat at a steady simmer for 5 minutes, but do not boil. Add cloves, nutmeg and sugar and stir to dissolve. Simmer for 5 more minutes. Turn off heat and allow to steep, or sit, for 10 minutes, to let the flavors infuse the wine.
• 24 ounces red wine
• About 8 chestnuts, cooked and peeled (2 per person)
• 3 fresh, whole cinnamon sticks
• 1/4 teaspoon fresh nutmeg
• 1/8 teaspoon allspice
• 1/4 cup sugar
• 2 teaspoons cognac or Sicilian brandy, optional

Combine first five ingredients in 2 quart saucepan. Heat at a steady simmer for 5 minutes, but do not boil. Add sugar and stir to dissolve. Simmer for 5 more minutes. Turn off heat and allow to steep, or sit, for 10 minutes, to let the flavors infuse the wine. Add up to another 1/4 cup of sugar based on preference, and cognac or brandy, as desired.

For white, Chardonnay is a good choice:

• 1/4 cup whole almonds
• 24 ounces Chardonnay
• 1 teaspoon orange peel, freshly grated (careful to avoid white, bitter pith); or 2 teaspoons orange liqueur
• 1 fresh, whole cinnamon stick
• 1/8 cup sugar

Toast almonds in 2 quart saucepan for 1 to 2 minutes or until you smell aromas. Add remaining four ingredients and bring to a steady simmer for 5 minutes, but do not boil. Turn off heat and allow to steep, or sit, for 10 minutes, to let the flavors infuse the wine. Add up to another 1/8 cup of sugar based on preference.
• 1/4 cup whole almonds
• 1/4 cup dried apricots, sliced
• 1/2 vanilla bean
• 24 ounces Chardonnay
• 1/8 cup sugar

Toast almonds and apricots in 2 quart saucepan for 1 to 2 minutes or until you smell aromas. Split vanilla bean down the center and add to pan. Add wine and sugar and bring to a steady simmer for 5 minutes, but do not boil. Turn off heat and allow to steep, or sit, for 10 minutes, to let the flavors infuse the wine. Add up to another 1/8 cup of sugar based on preference.



Use a ladle to pour mixture into wine glasses with sugared rims or garnish with cinnamon sticks, orange peel or freshly ground nutmeg.

“The best part is what’s left at the bottom of the glass,” said Lafata. “The wine-soaked fruit and nuts are a delicious ending.”

Warm or cold it is good.

Naw. I'll have mine without the fruit and nuts, but thank you most kindly.

[Just Susan]

Aaaawwwwhhh Gracie were is your sense of adventure?

Besides, putting all those fruitty, nutty things in your glass might be the very thing that keeps you sober. It takes up space therefore less alcohol....it works.

That's why I take three olives in my Dirty Martini's. We have to consider these things if there is going to be so much partying when we all finally move in.

[samhass]

Susan, I still have your Dirty Martini Olive mix in my refrigerator. You'd better get back down here and use it before it goes bad!! Does it go bad???

[Just Susan]

:dontknow: :dontknow: :dontknow:
I have no idea...it has never lasted long enough to find out!

[Cassie325]

It is Friday at 10:20 am.....anyone up for meeting for lunch at 12noon???????

[samhass]

I was going to clean house. Where did you have in mind?

[Cassie325]

I am suppose to be cleaning too!!!

I am up for anywhere!! Golf cart access though!!

[samhass]

Toojays LSL?

[Cassie325]

GREAT....I have on a bright dark pink shirt....skort with black and dark pink and green leaves/flowers etc.....have short hair....should we say around 12:30....then I can finish up around here!

[samhass]

12:30 is good.

[Cassie325]

See you then.....sent a note to some others....perhaps they will join us!!