Thursday, November 12, 2015

Mulled Wine

I have one last story about Europe and that is about our favorite bar in Paris.  The day we got to Paris and had all that trouble trying to check in to our apartment is the day we discovered this place.  We went to this bar while waiting for the owner to show up and let us into our apartment and we were tired, hungry, and grumpy.  This is the first time we met the owner Didier, who was there each time we went.  We ordered a charcuterie board (pictured below) and some wine and were blown away at how tasty both were.  Once we had eaten we started to look around and realized that this bar was decorated with tons of food and cooking certificates ranging from gastronomy to cheese.  One of our visits while getting to know Didier he insisted on buying us both one last glass of wine, and on our last visit I finally asked about all of his certificates.  Didier is an amazing chef and all the food we ate there was fabulous, at one point in his life he was very involved in the chef scene and was a major competitor.  What we gathered is that he left that life to open his own bar and just do what he loves and cook, he is also quite the entertainer.  He was always being a ham and putting on American music for us and dancing around and singing along.  On our last visit I asked to get a picture with him and he insisted we take a picture with him kissing my cheek, so if you are ever in Paris in the 18th quarter please stop by Au Gamin de Paris.  Now let's talk wine, last night I hosted an event called Wine Wednesday which is a lovely thing that happens almost every week.  A bunch of us girls get together and cook and eat healthy foods and talk about life, play games, watch games and so forth.  Last night was the first time I hosted so I made sure to do it right and I made the ever so tasty Pizza Chili and adapted this recipe for the mulled wine.  Enjoy!

Makes 2 liters

The Ingredients
2 (750 mL) bottles red wine
1 (750 mL) bottle sweet vermouth
3½ ounces Angostura bitters
Peels from 2 oranges
2 grams clove
Peel from 1 lemon
About 6 whole green cardamom
About 4 whole cinnamon sticks
6 grams nutmeg
About 10 whole star anise
About 3 vanilla beans, split
3½ ounces brown sugar

The Process
1.  Combine all ingredients in a large pot and bring to a simmer over high heat, then cover and reduce heat to low.

2.  Steep on low heat, covered, for at least 1 hour.

3.  Strain or ladle, and serve hot.

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