Category Archives: Recipes
For those of you who went out and bought the Nouveau Beaujolais 2015 – after my pre-Thanksgiving column — it is the best in about five years with a great aroma and a ton of fruit.
The only big box store that had this wine was Harris Teeter and they sold about 600 bottles thru last week. The price for 750 ml was $10.99, which was in line with last year, but was a little higher than I had hoped for in light of the strength of the U.S. dollar.
There were still a few cases left last week in case you missed it. However, I would call before driving to the store.
My last column was all about the pairing of food and wine for Thanksgiving.
This time of year, with so many people visiting friends and neighbors, I thought it might be interesting to stray from the usual and offer a seasonal drink with a long history. This drink, with innumerable variations, was very popular in Colonial America and is still popular today all over Europe. It is well suited to the colder weather, which we are now “enjoying.” It is not meant to be fancy and is served with various types of cookies, such as sugar or gingersnaps. Pick your favorite cookie and sit back and relax.
The drink is Mulled Wine, also known as Gluhwein or Glogg, depending on what country you happen to be in. Mulled Wine is very popular in England during the Christmas season and often a host is judged on the quality of his Mulled Wine.
Although made predominately with red wine, there are non-alcoholic versions made with sweet (not hard) cider. Though often made with Cabernet Sauvignon or Port, Mulled Wine can be made with other wine varietals such as Pinot Noir, Zinfandel or Syrah (which adds a spicier note!)
The basic recipe is much the same no matter what country you are in, with just a few minor changes in the spices. This recipe makes 10 servings and may be doubled.
1-orange peeled and then juiced
2-large strips of lemon peel, say 1 by 3 inches
12- whole cloves
1 pinch of nutmeg (go easy) a little goes a long way.
1-cup of granulated sugar — more if you really like sweets
Take one cup of wine and put it in a saucepan. Add all the other ingredients and place on medium heat until hot but not boiling. Take off heat and let flavors infuse for about 30 minutes. Pour this mixture into a slow cooker, add the rest of the wine, and put it on the low setting.
Add some orange and lemon peel for garnish and you are done.Serve directly from the slow cooker. This is so popular I would make a double batch!
For the Glogg version, add 1 cup of good vodka or Aquavit. For non-alcoholic drinks, substitute apple cider for the wine and cut the sugar in half.
I will be writing with more regularity over the coming year! As there are now thousands more copies per week of the County Compass being distributed, I intend to write about the origins of wine, different wine varietals and various producing countries, and in our case about the up and coming North Carolina wineries. This should take the first half of the year or more.
I really want to have more interaction with my readers this year; so, please send in your questions as the basic reason for this column is to make the wine drinking experience more enjoyable. The more you know about wine the easier it is to order in a restaurant and to purchase for home consumption.
In addition, the County Compass editor and and I have been discussing how we might bring more attention to restaurants in the four counties around here: Pamlico, Carteret, Craven and Beaufort. More on this later.
As usual, I welcome thoughts, suggestions and questions. I can be reached via e-mail as follows Justin@compassnews360.com Happy New Year to all.
By Justin Manjorin | Wine & Food Editor
This is a soup that I have made for many years. If you are like me and enjoy soup all year around, I hope that you find it as tasty as I do.
I save the bone and some meat from cooked pork butt or a bone in city ham. I generally freeze them until needed. If you are BBQing country style ribs make 3-4 extra with no sauce and use those.
I usually prepare this with beans that I have soaked overnight but if this is a spur of the moment meal use canned beans, store bought low sodium stock and grated cheese not the stuff in the green container.
Keeping with the Emilia Romagna spirit, the following is a classical Ragu from Bologna or Ragu Bolognese. This should be served with a semi sparkling Lambrusco which is served ice cold and with no elaborate ceremony. Think family or close friend and cheap wine glasses. This wine is usually around 11% and can cut through the intense flavors of this dish. The Ragu can be paired with Linguine, Fettuccini or egg noodles.
This is an elegant dish when presented at a restaurant. They just don’t tell you that it is very easy to make. Plus, you can get the whole thing done in less than 45 minutes. This meal goes with rice, pasta, noodles or mashed potatoes. All of these can be made at the same time you are working on the main dish.
THIS RECIPE FEEDS 4 AND CAN BE DOUBLED