Warming the cockles

Yesterday, with temperatures steadily dropping to below freezing, I thought it was time to start looking at some recipes to warm up the days and nights, the hands and the cockles.

My favourite drink and pud came straight to mind: Mulled Wine and Sticky Toffee Pudding. Both have their own winter-warmer qualities; warming spices in the wine, rib-sticking rich pud with dates and toffee sauce.

However, my mind kept wandering through recipes of old; Beef Stew with Dumplings, steaming-hot (Chunky Vegetable) Soup, piping-hot Pies, Hot Chocolate, Devil's Coffee (if you ask me really nicely, I might just share the recipe for this). But none of them really hit the spot. And my mind kept returning to the wine and pudding. This was going nowhere, fast. My mind does that sometimes, getting fixated on something that is absolutely no use to anyone.

It was getting ridiculous though; "What's for tea tonight?" "Sticky Toffee Pudding." "Really?" "That, or Mulled Wine." "Great. I opt for the wine." It just would not leave me alone. But I knew that I didn't fancy either of them. Those two didn't hit the spot either. We ended up having Spaghetti Carbonara. Not quite warming the cockles but it was very tasty. And yes, it is our go-to meal if we cannot decide on tea...

This morning, however, the thought of wine and pudding was still not leaving me alone and I decided to follow the train of thought my brain was taking. It turned out that in the back of my mind doors were being opened and shut and my brain was coming up with all sorts of recipes that were being dismissed instantaneously. Until it found one it liked. Am I the only one who's brain does that? Thinking of things on its own accord? Without even asking if this appropriate? But I (or my brain, rather) have come up with some brilliant recipes this way. And so, this morning I gave in and did as my brain asked me to do: I made Sticky Mulled Wine Pudding... Okay, that name needs some work but it does say exactly what it is. Sticky Pudding with Mulled Wine. And, it might not have the best of names, it was totally scrumptious. Laugh at me all you like, I will share this recipe with you in the hope that you will see past the name and try it.

Sticky Mulled Wine Pudding

Ingredients:
For the cake:

• 100 gram light brown muscovado sugar
• 175 gram self-raising flour
• 125 millilitre cold Mulled Wine
• 1 large egg
• 1 teaspoon vanilla extract
• 50 gram unsalted butter (melted)
• 200 gram dried cranberries

For the sauce:

• 150 gram dark brown muscovado sugar
• approx. 35 gram unsalted butter (in little blobs)
• 500 millilitre Mulled Wine, brought to a simmer

Method:
For the Sticky Mulled Wine Pudding:

1. Preheat the oven to 190°C
2. Butter a 1½ litre capacity pudding dish

For the cake:

1. Combine the light brown muscovado sugar with the flour in a large bowl
2. Pour the wine into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring - just with a wooden spoon - to combine
3. Fold in the cranberries
4. Scrape the mixture into the prepared pudding dish
• Don't worry if it doesn't look very full: it will do by the time it cooks

For the sauce:

1. Sprinkle the dark muscovado sugar on top of the batter and dot with the butter
2. Pour over the simmering wine (yes really!) and transfer to the oven

For the Sticky Mulled Wine Pudding:

1. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more
• The top of the pudding should be springy and spongy when it's cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce

Variations:

• This will work equally well with mulled fruit juice, but you might want to use less sugar in that case
• For extra crunch, try adding a handful of roughly chopped pecan nuts to the batter
• For a pretty, pink-purplish sauce try using soft white sugar
• Use the same soft white sugar in the pudding for a light-coloured pudding
• You can make the pudding in advance and prepare an icing from icing sugar and a little mulled wine
• Decorate the 'cake' as desired with the icing

Once you've stopped laughing,

Enjoy

The countdown has started!

The Righteous Brothers sang that 'Time goes by so slowly'. That might be the case but I cannot believe that it is only sixty-four (64!!!) days till Christmas! For me, the Christmas period starts as soon as All Hallow's Eve has passed. This is only ten days away, so I will be setting up the Christmas tree in just twelve more days (have to wait till the weekend, now don't I?). I love the atmosphere it brings and I can't help but smile when I see a Christmas tree all 'dressed up' and ready for a party.

Part of my love for Christmas is the wonderful food (and treats, lots of treats) and drinks that we so much associate with this time of year (I will contradict myself in a moment, so just bear with me for now). As there are only the two of us, we do not have a big bird and all the trimmings for Christmas: a small bird (such as pheasant or duck) is more than enough. Then again, it doesn't necessarily have to be a bird at all. I would be just as happy with bubble & squeak (good old-fashioned Stamppot) or pancakes. Not very festive? It's not the food and treats that makes the festivity, nor the drinks (or gifts) for that matter, it's the people around you. It is knowing that you are with the people that love you, regardless [or perhaps because] of all your many flaws. (There, self-contradiction over and done.)

Earlier this year I turned thirty-six but I am still as exited as a six-year-old when it comes to Christmas; just the smell of cinnamon, oranges, nutmeg and cloves puts me in the mood to turn up the volume and play 'White Christmas', 'Little Drummer Boy' or 'Petit Papa Noël'. Oh, and before you start: Father Christmas does exist. I know, I have seen his picture...

Now that the evenings are lengthening and the temperature is starting to drop, I am in the mood for heart-warming 'pick-me-ups' and comfort food. As comfort food means something different to each and everyone of us, this comes in a massive variety. For me it is: chicken curry; good old bubble & squeak; chicken chimichanga; pancakes or 'three-in-a-pan'; bread-and-butter pudding; chocolate cake; beef stew (pie); stroganoff; goulash; onion soup. All home-made, all rather stodgy and all even better reheated the next day (except for the pancakes and the chocolate cake but they never last that long anyway).

Noticed that there weren't any drinks in that list? That's because it was a food list... But, for me, there are only two drinks worth mentioning and they are: Advocaat (or eggnog, although Advocaat is much thicker and eaten with a spoon so it's not even really a drink) and Mulled Wine. 

Mulled wine is popular, in one form or another, all over the world and there are as many recipes as there are countries. There are alcoholic and non-alcoholic versions and recipes call for red (or white) wine, port, claret, sake, or fruit juice (or a slightly sweeter beer such as the Belgians produce). The spices used are mainly cinnamon, nutmeg and cloves but you can add peppercorns, mace, juniper berries, cardamom, star anise, or whatever you prefer. Although usually citrus fruit is added, such as orange, clementine or lemon, you can use apple, cranberries or even ginger. The wine is sweetened with either sugar, honey or maple syrup. You can even add a shot of Rum or Cachaça.
My favourite recipe is below (with some variations at the bottom):

Mulled wine

(Not just for Christmas)

Ingredients:

• 2 bottles of red wine (the cheapest will do perfectly)
• cinnamon sticks (to taste)
• cloves (don't go overboard; it is a very strong flavour)
• nutmeg (don't go overboard; it is a very strong flavour)
• star anise (don't go overboard; it is a very strong flavour)
• peel and juice of 1 orange
• peel and juice of 1 lemon
• 2 tart apples (such as breaburn or granny smith), thinly sliced
• 200 gram (soft brown) sugar or 150 millilitre honey/maple syrup

Method:

1. Add the sugar (or honey/maple syrup) to a pan (make sure to use a pan that is big enough to hold all the ingredients) and add the cinnamon, cloves, nutmeg, star anise, orange and lemon peel and the juice and about half a bottle of wine. For ease, I prick the cloves into the orange peel
2. Bring the wine to the boil, let the sugar dissolve, and boil it to reduce by about half, stirring frequently to make sure nothing burns
3. Add the rest of the wine and the sliced apple and bring the wine to just below boiling point
4. Taste the mulled wine to make sure that you have used enough sugar for your taste. If not, add a small amount of sugar (honey/maple syrup) and let dissolve
5. Keep the wine warm on the lowest possible heat or put it on top of a gas-fire or wood burner (if you have one of those)

Variations:

• If you do not like red wine, try using white wine instead but leave out the star anise and the orange and lemon juice
• For a very dramatic effect: try adding some cranberries when you add the apples but make sure that they do not burst as this will spoil the colour
• If you don't like wine altogether, try using 1 pint of a slightly sweeter beer or ale (scale up if you want to share)
1. Heat the beer or ale with 1 tablespoon of honey, 2 cinnamon sticks, 4 cloves, 1 teaspoon of nutmeg and a few slices of fresh ginger (optional) until hot but not boiling (this will foam up so make sure to use a big enough pan)
2. Leave to stand for about 30 minutes to cool down and strain
3. Re-heat it gently when you are ready for your drink
• For a richer option: separate 1 egg, discarding the egg white, and beat this with 2 teaspoons of sugar for about 5 minutes until almost white in colour
• Slowly, whilst whisking, add 2 tablespoons of the hot beer and pour this mixture into the pan (make sure to whisk constantly)
• Let this heat through for about 5 more minutes and strain (if desired) into glasses (or mugs)
• For an alcohol-free version, replace the wine with fruit juice such as grape or cranberry juice

Enjoy