Festive Fun Drinks are not just reserved for the summertime! Some of the Fall and Winter ones I tend to enjoy even more. I always think it is fun to have a special drink ready for when guests arrive. This time I thought to ring in the Fall season with a spiced wine. Now there are many different variations but I went with a standard one!
1 bottle of Red wine
2 Cinnamon Sticks (it is the combination of the hot liquids that extracts the cinnamon flavor from the sticks)
1 to 2 teaspoons of Cinnamon gloves
1/4 Cup of Sugar
1 small Orange sliced
4 oz of Brandy- the amount is dependent on how strong you want it!
In a saucepan pan combine all of the ingredient except the brandy. Cook on medium to low heat for about 20 minutes. The longer you heat the more cinnamon flavors that will come out. In a your serving cup add about ounce of brandy and to about a cup of spiced wine and stir, now ready to serve.
Posted on: October 30th, 2006
Posted by Patty in Drinks.
3 Comments »
It is getting colder which mean soup season is back again. Here are a few reminders next time you have a bowl of soup in front of you.
- Do not blow on the soup
- Do not put the entire spoon in your mouth, slip it from the side
- The spoon is filled by moving the spoon away, but in eastern culturesit is the opposite with the spoon being filled with a movement towards you.
- Bring the spoon up to your mouth, don’t have your head over the bowl.
- Tip the bowl away from you when trying to get the last couple of spoonfuls
- If it is a two handled soup bowl it is okay to pick it up and sip from the bowl or use a spoon.
- Leave the soup spoon on the soup plate when done not in the bowl.
Posted on: October 23rd, 2006
Posted by Patty in Etiquette, Soup.
5 Comments »
This is a perfect way to decorate a dessert plate as well as cut the richness of a rich chocolate dessert. You can either drip this around a plate with a spoon or use a bottle and squeeze it out for a more uniform look.
½ pint of raspberries
1 Tablespoon of sugar.
Blend raspberries and sugar to puree. Put raspberries sauce through sieve to get rid of all the seeds. And place in refrigerator until ready to use. This can be made two days in advance.
Posted on: October 15th, 2006
Posted by Patty in Fruit, Make Your Own, Recipes, Sides, Sweets, Tips, Terms & Tools.
No comments »
Cheers! Sandra. R.
Spiced Wine
