Tag Archives: seasonal

Hot Mulled Apple Wine

19 Dec

Nothing says ‘Merry Christmas’ more than the aroma of hot, mulled wine simmering away. Wafting through the house, whilst the colorful lights of an ornately decorated tree dance across the ceiling and the ‘Yule Log’ DVD is playing in the background the fire in your hearth is crackling in perfect harmony. Mulled wine is a scent that permeates Belgium in the Winter too. From the many cozy Kristkindl markets near the German border to various booths (‘kraampjes’) across cobblestoned city squares, there is no escape from it.. and let’s face it, with single digit frost blowing in your face, hot spiced wine is just about the ticket to Winter heaven. Nothing warms your congealed fingers better during the midnight mass on Christmas eve, than wrapping them around a Styrofoam cup of hot liquid deliciousness, whilst listening to the choir belt out Handel’s Messiah on a make-shift stage outside the church.

I remember the first time I tried mulled wine as a child. The assault on my young taste buds was so violent, that I spat it out on the church floor, which yielded protest from my mom for desecration and for not having “swallowed out of respect & politeness”. Nowadays, I swallow. Get your mind out of the gutter, please. Don’t be alarmed by the notion that European children grow up with things like mulled wine. While most Americans will condemn European parents for feeding their children… shudder… ALCOHOL, it is actually a fairly normal thing in Belgium to expose your 12+ year old to things like beer & wine. Within limitation, of course. And with parental supervision at all times. Especially ‘mulled’ wine is fairly harmless, as some of the alcohol in the wine evaporates during the cooking process, and mostly the robust flavors of the spices and full-bodied wine remain. It’s definitely a grown-up taste though, if you ask me.

I confess that I hated mulled wine as child. So much so, that I didn’t touch wine ever again until I was well into my college years, even though the legal drinking age for beer & wine is 16 in Belgium (which is rarely enforced in the presence of adults). In attempt to be ‘cool’ and ‘holiday hip’, my first attempt at making mulled wine resulted in a traumatic childhood flashback. It went mostly down the drain, in a semi-violent fashion. Mind you, I didn’t have access to Pinterest and thus no recipe, as this occurred in the Jurassic before the Internet was invented. ** If your tween child is reading this with you, please pick him/her up from the floor and start CPR now.** At the time, I thought that mulled wine was just red wine that was simmered with spices. Whoops.

There’s plenty of recipes for red mulled wine available online, so I decided to post the white version of hot spiced wine… I based the recipe on a concoction I found at the ‘De Ketel & De Kurk’ tavern in Belgium. This white mulled wine has a gentle apple flavor, similar to apple cider, and gets its kick from the lemon peel and the warm spices from traditional red mulled wine. Enjoy!

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Hot Mulled Apple Wine
(Adapted from a recipe by ‘De Ketel & De Kurk’ tavern)
– 2 bottles of dry white wine, the cheapest one you like drinking is fine (makes approx. 8 large mugs)
– 4 cups of clear apple juice
– 1/2 cup of Grand Marnier
– Peel of 1 lemon + juice
– 5oz of brown sugar
– 1 inch piece of fresh ginger, roughly chopped or crushed
– 3 sticks of cinnamon + more for decorating the mugs
– 2 whole vanilla beans, sliced open (do not remove seeds)
– 2 whole cloves
– 2 star anise + more for decorating the mugs
– A small pinch of ground nutmeg

Rule #1: do not boil the wine! Try to keep the wine below boiling point, and let it gently heat through without ever cracking a boil. Bringing it to a rolling boil will make the wine very bitter.

Peel lemon so that only the oily zest comes off (not the white rind underneath), juice the peeled lemon.

In a large Dutch oven, combine everything except for the wine. Bring to a boil and allow to simmer for 20-30 minutes in a covered pot. Add wine and bring to nary a boil. When you notice the wine is about ready to boil, turn the heat to low and allow it to heat through and steep for 2-3 hours without ever boiling. Pour the whole pot through a sieve to sift the impurities and spices out of the wine.

Serve hot and decorate each much with a stick of cinnamon and a star anise.

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Curried Orange-Mustard Glazed Turkey

18 Nov

Turkey Day is almost here. At the Farklepants house, we’re excited about that. There’s nothing that screams ‘family bonding’ more than a variety of X-Box controllers, ipods, Wii remotes & laptops gathering around a roasted ex-bird, as horrible as that sounds to my vegetarian friends.

The first turkey I ever roasted, was an uncharted adventure to me. I had no idea what I was doing, really. I had been in the country for nary a year or so, and I was all gung-ho about buying a whole turkey and roasting it to a crisp in my sub-par apartment oven. I had dreamy fantasies of American holiday greatness, and Thanksgiving wasn’t going to be Thanksgiving without a turkey. Period. My kitchen was the size of a shoebox with barely any counter-space. Let me tell you, over the years I have come to understand the value of counter-space real estate. As a matter of fact, if counter-space had any equitable value, it would be comparable to a gaudy mansion, complete with gold-plated tiled Roman pool and room for an Arabian race horse. Counter space is everything, and the lack thereof on a day like Thanksgiving transforms me into Beowulf.

But we digress… I roasted my first bird 13 years ago. It was just myself and I wasn’t expecting any guests, but roasting a bird on Thanksgiving was practically a rite of passage to my new American life, and I wanted to do it the traditional way with the stuffing cooked inside. Ambition is my middle name, y’all. Truthfully, the turkey turned out moist and delicious, but the stuffing very much resembled a Columbian cartel-ghetto… on a bad day! Also, this is probably not news, but roasting a whole turkey when your only dinner guest is you, means that you will have committed to a turkey bonanza for 3 odd months or so. The good news is, is that cooked turkey meat freezes surprisingly well.

I’ve since earned my stars & stripes in this country, which was recently re-enforced by boldly venturing into the eggnog realm of the holiday season, but last year I got adventurous with Mrs. Bigglesworth and rubbed her all over with a sweet curry & cumin concoction, in true Bollywood-style. I’m not sure if I just got lucky with a juicy bird, or if some sort of sweet voodoo happened with the seasonings, but that bird was to die for. Also, the smell of this turkey was like a siren call. Quite frankly, with a house full of teenagers and electronics, I can’t wait to hear those game controllers & remotes to crash on that tryptophan rock again…

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CURRIED ORANGE-MUSTARD GLAZED TURKEY
(a Hungry Belgian original)
– 1 whole turkey, 18lbs or less
– salt and pepper
– 6 Tbsp of sweet curry powder
– 4 limes, juiced
– 4 tsp of ground ginger
– 2 tsp ground cumin
– 1/2 stick of softened butter
– For the cavity: a bundle of fresh herbs, 1 quartered onion, a few roughly chopped celery stalks and carrots

Glaze:
– 1/3 cup of orange marmalade
– 1/3 cup of grainy mustard or brown mustard

Preheat oven to 450F. (Bear with me… a high ‘starting’ temperature will cause the fat underneath the skin to brown the skin from below. Starting off with a low temperature, will cause the flavorful fat to melt and run away into oblivion, without doing any tasty browning at all).

Remove gizzards and neck, then wash the turkey and pat dry. Liberally sprinkle inside and out with salt and pepper. Contemplate what to put in the cavity of the turkey…. Personally, I put a bundle of fresh herbs in my turkey’s cavity, consisting of lots of fresh rosemary, fresh thyme and sage. And I also stuff a quartered onion, a few chopped celery stalks and some roughly chopped carrots in there, for good measure.

Place the turkey on a rack in a foil-lined roasting pan. You want to prevent the bottom from getting soggy, so if you don’t have a rack, use some imagination to ‘prop’ your bird up from the bottom. Make sort of a rack with a few hard veggies like carrots, turnips and potatoes, or buy 2 disposable roasting pans and crumple them up to form an improvised V-shape rack. The possibilities are endless, just make sure your contraption is food safe and oven safe.

Cut a piece of heavy-duty aluminum foil and fold in a triangle shape. Lay it on top of your turkey’s breast and mold it to form sort of a warrior shield for the breast of the turkey. Tip facing down towards the cavity, wide part of the triangle to go over the bird like a cape. Once molded, remove the foil making sure to keep the mold ‘intact’ and set it aside.

Combine the curry powder, lime juice, ginger, cumin, and butter. Rub the mixture all over the turkey and under the skin.

Place the turkey in the blazing hot oven for 30-40 minutes, just to give the breast a chance to brown. After about 30 min, the breast should be nicely browned. If it isn’t, put it back in the oven and give it another 10 min or so. When the breast is browned, take the pan out of the oven and place the molded aluminum shield over the breast. This will deflect some of the heat and keep the breast from drying out while the red meat cooks. I learned this from Alton Brown. Honest to God. Stick your thermometer directly through the foil in the thickest part of the breast, making sure not to touch any bone.

Place the turkey back in the oven and drop the oven temperature to 350F. Roast at 350F until the thermometer registers 155F, or about 2 hours later for an 18 lbs bird. About 10 to 15 minutes before the turkey is done, or roughly after 2 hours and 15 minutes, remove the aluminum foil shield from the beast and discard, combine the preserves and mustard and brush generously over the bird. Continue roasting until internal temperature reaches 161F, about 15-min longer.

Food safety guidelines tell us that we should roast poultry to an inner-temperature of 165F. Keep in mind that once you remove the turkey from the oven, it will continue to cook for several more minutes while you allow it to rest, which means that if you take it out of the oven at exactly 165F, it will be over-cooked! Taking it out of the oven a few degrees shy of 165F, like at 161F, will mean that by the time you’re ready to carve this turkey, it will be perfectly cooked at 165F and still juicy & moist…

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