range peel & all the mulled wine spices tied up in a muslin
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
Preheat the oven to 200C (fanforced 180C).
Put the nectarines in ovenproof casserole dish so they fit snugly.
Scatter with the sugar and dot with the butter. Add the wine, spices and orange zest.
Cover dish with foil and roast nectarines for 30 minutes, until the fruit is soft.
Cool nectarines in the syrup, (I refrigerated and served cold).
These can be served on their own or with either yoghurt, ice-cream or custard.
Place rabbit in crock or glass dish.
Mix wine, spices, onion and enough vinegar to cover. Marinate for two days in refrigerator.
Save marinade.
elted.
Serve with White Wine Sauce and sprinkle with parsley
Place chicken in baking pan (remove skin).
Arrange artichokes around chicken.
Combine tomato sauce, wine, spices, salt and pepper.
Pour over chicken.
Bake at 400 degrees for 45 minutes.
hinly.
Combine water, sugar, spices, and oranges in a large
In a large\"non-aluminum\" pot over medium heat bring cranberries, hibiscus tea, orange juice, merlot, sugar, mulling spices and orange slices to a simmer.
Reduce to low and warm for roughly 30 minutes before serving.
Transfer to a silver/glass coffee carafe and serve each cup with a cinnamon stick garnish.
In a very large pot or Dutch oven, heat olive oil.
Saute all the vegetables for 4 or 5 minutes.
Add spices and rest of ingredients.
Also, add in white wine sauce from cooking seafood after veggies have been sauteed.
Cover and simmer over very low heat for 3 hours.
Do not boil.
During simmering, taste and add more spices to taste.
The more, the better.
The sauce should be very thick.
and spices.
Cook until onion is tender.
Add tomatoes, wine
ll other ingredients, herbs, and spices -- bring the ingredients back to
of the bottles of wine.
Add the zest finely
Cut up rabbit and marinate in red wine, pickling spices, salt, diced carrots, celery, onion and 1 cup water for 2 or 3 days. Dry rabbit on paper towel; coat with flour, salt and pepper. Brown in bacon fat.
Add garlic while frying.
Strain marinade for gravy.
Add gravy to meat and simmer for 3/4 hour.
Add chopped mushrooms and continue cooking 15 minutes, or until meat is done.
minutes.
Add red wine and stir well, scraping the
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
Cooking Instructions:
The same recipe can be used for hare,
pice Mix: Mix together all spices in a bowl. Transfer the
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
the salt, bay leaves, and spices to a simmer, stirring until
Saute onions, green pepper and garlic in olive oil until soft.
Add ground meat and brown.
Combine spices together into a mixture, then add to ground meat.
Add red wine vinegar.
Add tomatoes and let simmer, until tomatoes cook down.
Add kidney beans and cook for a few more minutes.
Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.