The calm after the storm

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We hope you’ve had a very happy, peaceful and restful Christmas!

In the wake of the mad Christmas rush, we can see you’re tired and that you could really do with a comfy sofa and a hot glass of mulled wine. Luckily, we’ve got the second one covered!

Recipe from the fantastic David Lebovitz.

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Hot Mulled Wine

Four to six servings

Inspired by The Food 52 Cookbook by Amanda Hesser and Merrill Stubbs, and the Food 52 community.
Most people in France would leave the spices in, and serve them that way. But if you do, you should alert guests that there are spices in there, or strain them out before serving.

Any fruity red wine would work, such as merlot, gamay, or cรดtes du Rhรดne, or give is a whirl with white wine, if you wish. Fortifying the wine with eau-de-vie is a good idea, and that, too, can be swapped out with another favorite liqueur, such as brandy or port, although it can also be left out.

1 bottle (.75l) red wine

1 star anise (entire)

2 slices fresh ginger

3 green cardamom pods

3 whole cloves

generous pinch of freshly ground black pepper

1/4 cup (60ml) mild-flavored honey
optional: 1/4 cup (60ml) Pear Williams, or another eau-de-vie

1. Pour the wine in a nonreactive saucepan. Add the spices and honey, and bring to simmer. Turn off heat, and let stand 15 minutes.

2. Reheat the wine until itโ€™s warm and steamy, turn off heat, and add the eau-de-vie (if using.) Pour the wine into heatproof glasses.

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Here’s to a wonderful Christmas break!

Capital Cooking

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