Cocktails are trending lighter these days and we love the idea of using wine in place of hard liquor as the base for fun and fetching and interesting mixed drinks.
Wine is complex, varied and as versatile as any liqueur or hard liquor. So even if you’re off the hard sauce this season, you can still feel a little fancy with any of these in hand.
This hot chocolate is great after a day on the slopes.
Ingredients
1 ½ cups semisweet chocolate chips
½ cup dark chocolate chips
1/4 cup cocoa powder
3 Tbsp dark brown sugar
5 cups whole or dairy free alternative milk
Pinch of sea salt and pinch of black pepper
1 750 ml bottle of fruit forward full-bodied red wine, like Zinfandel or Shiraz
Directions
Combine all ingredients except for the wine in a large saucepan over medium heat and whisk continuously until completely combined and no longer grainy.
Add wine and simmer for one minute, but do not boil. Remove from heat and serve hot.
The rosé substitutes for a heavier red wine, giving this drink an airier quality, though you may be fooled by the bejeweled look added by the pomegranate juice.
Ingredients
2 oranges, sliced in ¼” half moons
1 cup pomegranate juice
2 bottles dry rosé wine
2 Tbsp sugar
12 cloves
3 whole star anise
2 cinnamon sticks
1 3-inch piece fresh ginger, cut into 9 slices
½ cup triple sec
Cinnamon sticks for garnish, if desired
Directions
In a Dutch oven or crock pot heat the orange slices, pomegranate juice, one cup of the wine, sugar, spices and ginger. Let simmer on low for 15 minutes.
Add remaining wine and triple sec, and heat to 165°F.
A quick-bread loaf version of the popular Southern favorite, Hummingbird Cake, and it is definitely sweet enough to attract hummingbirds!
Named “Dr. Bird Cake” in Jamaica, after the national bird – the Swallow Tail Hummingbird – it first arrived at our shores in the 1960’s thanks to a press kit from the Jamaican tourism board.
Often a full-on layer cake, this is a quicker/easier version.
Ingredients
3 very ripe bananas
¾ cup unsalted butter, softened – divided
¼ cup sugar
¼ cup packed light brown sugar
1 large egg
1 tsp vanilla extract – divided
½ tsp ground cinnamon – divided
1 ½ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
Pinches of salt
4 oz crushed canned pineapple, or diced fresh pineapple – with juice
½ cup toasted pecans or walnuts, chopped – plus more for garnish (optional)
4 oz cream cheese, softened
1 ½ – 2 cups powdered sugar
Optional: Chopped dried pineapple, crystallized ginger for garnish
Directions
Preheat oven to 350°. Grease 8” x 4” loaf pan.
Mash bananas with a fork, you’ll have about 2 cups.
With an electric mixer on low speed, combine ¼ cup butter, brown sugar, sugar and ¼ tsp cinnamon for about 1 minute. Add egg and ½ tsp vanilla, beat until just combined.
Add flour, baking soda, baking powder and a pinch of salt and combine well. Add pineapple plus juice and mashed bananas and stir again. Add ½ cup toasted nuts and ¼ cup shredded coconut, folding gently so it’s just combined without any visible flour pockets. Batter will still be lumpy.
Pour into prepared pan and bake 40-45 minutes or until toothpick inserted in the center comes out clean.
Cool bread in pan on cooling rack 15 minutes, then remove from pan and let cool completely – about 1 hour.
For frosting: Beat 1 ½ cups powdered sugar with ½ cup butter, cream cheese, ¼ tsp cinnamon and ½ tsp vanilla. Once fully combined, slowly add remaining ½ cup powdered sugar and beat until frosting reaches desired consistency. The more sugar you use, the thicker the frosting will be.
Once bread is cooled, spread frosting on top and garnish with your choice of shredded coconut, toasted nuts, dried pineapple and crystallized ginger.
Those of us of a certain era will look back warmly on fondue. Dig out that pot from the back upper kitchen cabinet!
Using the best quality chocolate is the way to get the best results. Don’t skimp, or you may be disappointed. Fondue is so basic, it’s all about the ingredients shining through! You can also use this sauce over ice cream, cake or pie.
Makes about 16 oz.
Ingredients
12 oz bittersweet chocolate chips, or chopped into small pieces
3/4 cup heavy cream
1 Tbsp unsalted butter, softened
Directions
Put chocolate in a glass or metal bowl. Heat cream to a boil and pour over chocolate. Let sit 1 minute then whisk until combined. Whisk in butter for extra sheen and a bit more depth of flavor.
Use immediately, or when ready, pour into your fondue pot and warm. Using fondue forks or skewers, dip chunks of fruit into the pot.
Coquito is often referred to as Puerto Rico’s answer to eggnog, with coconut cream and milk, rum, and spices.
You can enjoy it immediately, although for best results, refrigerate 2-3 days. That’ll also give you time to work on your toast…
“Arriba, Abajo, Al Centro, Adentro!”
Ingredients
13 oz coconut cream
13 oz coconut milk
24 oz evaporated milk
14 oz sweetened condensed milk
1 cup coquito tea (ingredients and recipe included below)
Pinch salt
¾ tsp ground cloves
¼ tsp ground nutmeg
1 tsp cinnamon, plus extra for garnish
½ tsp vanilla extract
1 ½ cup dark rum OR 1 cup dark rum and ¼ cup cognac
Optional: Cinnamon sticks for garnish
Tea Infusion for Coquito:
2 cups water
2-3 cinnamon sticks
10 whole cloves
3 star anise pods
6 whole allspice
4 peppercorns
½ tsp grated nutmeg
Pinch salt
½-inch piece ginger, thinly sliced
Directions
Make tea infusion: In a small saucepan over medium heat, bring all tea ingredients to a boil. Lower heat to medium-low and simmer for about 15 minutes, covered.
Remove saucepan from stove and let cool slightly. Pour mixture through fine mesh strainer and discard spices. You should have about 1 cup of tea.
Make Coquito: In a large saucepan over low-medium heat, combine all ingredients except for liquor. Stir gently so everything is evenly incorporated and smooth, especially any blobs of coconut cream. Remove from heat and allow to cool slightly.
Transfer to a large bowl and gradually add rum and cognac (if using) while whisking. Add more to taste until you reach your desired strength. Let chill at least four hours.
When ready to serve, remove from refrigerator and shake well. Serve in small glasses or in larger ones over ice, garnished with pinches of ground cinnamon and cinnamon sticks.
Notes: Light rum is also fine, dark rum lends more depth. Stored in a large Mason jar or airtight container in the fridge, coquito will last up to 1 month.
Persimmon cookies are soft and moist – like the cake part of a whoopie pie – and spiced with cinnamon, cloves and nutmeg.
Dried fruit like raisins, cranberries or diced apricots are a great addition as well, as are nuts like walnuts or pecans. Adding the baking soda to the persimmon pulp and also chilling the dough before baking will help give fluffier cookies. Just like Grandma used to make!
Makes 2-3 dozen.
Ingredients
½ cup butter, softened
1 cup granulated sugar, or maple sugar
1 egg
1 cup persimmon pulp (1-2 very ripe Hachiya persimmons)
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
¼ tsp cardamom
1 cup chopped toasted walnuts
1 cup raisins or dried cranberries
Directions
Preheat oven to 350°. Line two baking sheets with parchment paper.
In a small bowl, stir together persimmon pulp and baking soda.
In a medium bowl, sift together flour, salt and spices.
In a separate bowl, cream shortening with sugar using a hand mixer. Beat in egg, then persimmon/baking soda. Add dry ingredients little by little, mixing together with spatula until just well-combined after each addition. Stir in nuts and raisins by hand. Optional: allow dough to chill in fridge for ½ – 1 hour before baking.
Drop rounded tablespoonfuls onto prepared baking sheets, about two inches apart.
Bake about 12-15 minutes, until edges are golden. Allow to cool about five minutes on baking sheets then transfer to wire racks to cool completely.
