How to Survive an Apocalyptic (or Nonexistent) Nor’Easter
Since news agencies (as of yesterday) couldn’t decide whether NYC was getting 3 or 30 inches of snow, it’s only natural that we all rush to Home Depot and Whole Foods to avoid certain death (or a normal weekend) as Friday inches nearer.
I’ll be bypassing the shovel and snow displays (and empty egg aisles) in favor of more valuable items similar to those that saved me during Hurricane Sandy. Primarily wine.
With Sandy, wet and powerless was the main issue in my area of Brooklyn, and for snowy I anticipate the problem will be heat. Enter apocalypse solution: Forget the Cocoa, Cook Wine.
It smells like Christmas and was a great winter substitute for Sangria. Fruity, spicy, and thoroughly warming. (And made my apartment smell better than Febreeze all afternoon.) Cheers!
Estancia Mulled Wine Recipe
1 bottle Estancia Monterey County Pinot Noir
2 cups apple cider
½ cup honey or sugar (or more to taste)
2 cinnamon sticks
1 large orange (and the juice)
1 lemon, 1 lime
4 whole cloves
2 bay leaves
2 star anise pods
1 whole vanilla pod, cut lengthwise
Whole nutmeg for grating
1. Peel long strips of rind from the orange, lemon and lime and place in a saucepan along with the sugar/honey and the juice of the orange.
2. Add the cloves, cinnamon sticks, 3 gratings of nutmeg, zest of orange, bay leaves and sliced vanilla pod
3. Pour enough wine and cider to cover the sugar and place over medium heat. Stir frequently until the mixture boils and thickens slightly (roughly 5 minutes)
4. Pour in the rest of the wine and cider and turn the heat down to low
5. Add the star anise and leave the mixture to heat through for about 10 minutes without boiling. Make sure to leave the spices and zest in the pan.
6. Ladle into glasses or mugs and garnish with slices of orange, nutmeg or cinnamon sticks and enjoy!
*Note: “Enough to cover the sugar” was about 1 cup of cider and 1/3 bottle of wine. Depending on how much you enjoy spice, you could definitely up the cloves in this recipe. Also, make sure to get just the rind/zest of the fruits and not the entire peel or your wine could turn pretty bitter. (Been there, didn’t drink much of that.)