Here’s to 2015 – Part 2: NYC

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After spending Christmas apart, I wanted to put something nice together for my special someone… and what a great excuse to try my hand at home-made eggnog!

For the base of the eggnog, Bourbon, I decided to go with Berkshire Bourbon. Although I’m obviously biased by my home area, this Bourbon, produced in Sheffield, M.A. by Berkshire Mountain Distillers, brings a lot to the table, while still remaining unde/home/wpcom/public_html/wp-content/blogs.dir/827/79380730/files/2015/01/img_3830.jpgrstated. The clear toffee and vanilla flavors, and subdued (yet present) wood made it a good match for the nutmeg and vanilla of the eggnog. The alcohol is well integrated, and can’t wait to have this by itself as well on these chilly nights! Retail: $42

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With entrees, I chose a California classic, Grgich Hills Estate. As we were having filet mignon, the Cabernet Sauvignon (2010) was definitely called for. As one of the more senior wine producers in Napa, dating back to the ’70’s. Over the last decade they’ve converted totally to biodynamic and organic practices, while still maintaining the awesome quality of their wine – no easy feat! Though this wine could still age for quite some time, it’s beautiful at the moment, with present wood, a hint of earthiness, and fresh deep red & black fruit. This is how Napa Cab should taste. $45.

So, as we head into the January doldrums, why not dress up, cook something nice, and enjoy time together at home.

Cheers,

A

Basic Berkshire Eggnog (note: contains raw eggs)

4 Eggs

2 Tbsp White Sugar

1 Cup Whole Milk

1/2 cup Heavy Cream

Dash vanilla

As much Berkshire Bourbon as you like

Method:

Separate the egg whites and yolks into 2 bowls. To the yolks, beat until they lighten in color, adding 1 tbsp of sugar gradually. Continue to beat and slowly add the milk, cream, and Bourbon.

Beat the egg whites until soft peaks begin to form. Continue beating while slowly adding sugar until peaks become more firm.

Fold the whites and the yolks together. Taste for amount of Bourbon, and add if necessary. Serve in preferred glassware & garnish with fresh-grated nutmeg. Yum!

What We Already Have

Weeks like this remind me of why I love New York. Far too often we get caught ┬áin our day-to-day routines, and forget the amazing places and friends here on our little island. More than ever, this holiday week gets … Continue reading

Holiday Cheer

Although NYC is still without any snow (not complaining), it is officially time to get into the holiday spirit. One of my favorites from my time living in Switzerland was mulled wine – I think of it at the Christmas market on Lac Leman, or during a ski break in the mountains. Mulled wine is not something that typically comes up in the industry or wine studies, but I have no shame…it’s so good! Few things bring people together or spark such vivid memories like the smell & taste of mulled wine.

Last weekend we tested 2 bases: Merlot and Pinot Noir. Don’t spend money on fine wine for this, you’re going to add sugar and cook it. Merlot was the preferred, as it’s fruity qualities and softly tannic structure worked well.

I’m a lucky girl, and S.S. had brought special mulled wine spices from Germany for us to use. You can’t get them here, but that’s ok: your mulled wine will still turn out tasty.

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You can use your imagination for the ingredients, but start here, and you’ll get the general idea:

– 1/2 cup Orange Juice

– 2 tbs. White Sugar

– 1 magnum Red Wine (preferably Merlot)

– Spices: Cinnamon Sticks, Star Anise, Cloves, Nutmeg, Orange Peel (…here’s your opportunity to get creative)

Over medium heat, add about a cup of wine to a large pot. Dissolve the sugar in the wine while stirring. After several minutes of stirring, add the rest of the wine and all of the spices, along with the orange juice and stir. If dinner’s not ready yet, just cover and let it sit over low heat – it will probably be even better!

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Cheers!

A