So I've been meaning to make a post for about what... 2 months? Better late than never I suppose! The last couple of months have been filled with GRE studies, Holiday travels, and snow acclimation. All of which turned out quite well, thank goodness!
Cookie Decorating
In celebration of refined sugars and the Holiday Season, I hosted a cookie decorating party in December. When the cookies were decorated, and 3 bottles of mulled white wine were finished (recipe below), some creative minds got to work destroying my clean and sanitary workspace. Ha, actually it's more like Jackson Polluck meets Betty Crocker.
Chicken
My fall ritual of making a nice Sunday dinner were finally resurrected last afternoon before the GREEN BAY PACKERS WON THE SUPERBOWL! Keys to a successful roast? Choose a quality bird. Stuff with lemons, shallots, and thyme. Roast slowly at 250 for 3 hours, finish with a nice broil to crisp up that skin. And of course.. baste baste baste!!!
Mmmmm buckeyes
A fellow cheesehead attended the cookie decorating party and shared this indulgent recipe for buckeyes. She's prepared these ahead of time and we all had fun dunking them in chocolate. Thanks for sharing Jaime, yum yum yum!
PS... my catering company is in the works. More to come on that soon, so excited!
Also, below is the recipe for the Mulled White Wine. So delicious and easy to make.
Mulled White Wine
Serves 2
1 1/2 cups dry white wine
1/2 cup peach juice (I used mango peach)
2 lemon slices
1 1/4-inch slice fresh ginger
1/8 t. ground cinnamon
2 t. honey or agave
Crystallized ginger for garnish
Combine all the ingredients in small saucepan and place over the lowest possible heat. Stir to dissolve the honey. Bring just to a simmer and cook for 2 minutes; do not let the wine come to a boil. Garnish with crystallized ginger and serve immediately.
Krissoff, Liana. ”Mulled White Wine with Peace Juice.” Hot Drinks for Cold Nights. Stewart, Tabori & Chang. New York 2005.