Hot Mulled Wine

December 24, 2007

Mulled wine is an old, old cold-weather drink, as old as cooking records. And even after a couple of thousand years, it’s still perfect for friends who drop in during the holidays. Keep a big pot hot on your stove all day. SAM

2 quarts Burgundy or other dry red wine
2 quarts apple juice
3 (3-inch) sticks cinnamon
1 1/2 teaspoons whole cloves
1 teaspoon ground allspice

In a 1-gallon container combine the wine and juice. Tie the spices in cheesecloth and submerge them in the wine mixture. Cover and chill for 6 hours or overnight. In a large Dutch oven over medium-high heat, bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Remove the spice bag.
Makes 1 gallon or 32 servings.

Adapted from Emily’s cookbook: All-American Comfort Food.

Whiskey Balls

December 23, 2007

Such a holiday treat! Give these tasty, spiked, no-bake cookies once, and you’ll have a tradition on your hands. SAM

2 cups vanilla wafer crumbs
2 tablespoons cocoa
1 cup finely chopped walnuts
3 1/2 tablespoons light corn syrup
1/2 cup whiskey
Confectioners’ sugar

In a medium bowl, combine the crumbs, cocoa, walnuts, corn syrup, and whiskey. Roll into 1/2-inch diameter balls and let rest for 15 minutes. Roll in sugar and place in a single layer to rest for 1 hour. Transfer to gift boxes or jars.
Makes 60 balls.

Adapted from Emily’s cookbook: All-American Comfort Food.

Peanut Butter-Chocolate Fudge

December 22, 2007

Another child-friendly, no-bake fudge—great for gifts or last-night munching. SAM

8 tablespoons butter, melted (1 stick)
4 large graham crackers, finely crushed
1 cup crunchy peanut butter
1 1/3 cups unsifted confectioners’ sugar
6 ounces semisweet chocolate morsels

Lightly butter an 8-inch square pan. In a medium bowl, combine the butter, crackers, peanut butter, and sugar. Press into the prepared pan. In the top of a double boiler or in a microwave, melt the chocolate and spread evenly on the peanut butter mixture. Cool in the pan before cutting into 1-inch squares.
Makes 64 1-inch squares.

Adapted from Emily’s cookbook: All-American Comfort Food.