Jamie’s Mulled Wine

Christmas in a Glass
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“Come the festive season, there's nothing better than a spiced, warming glass of this mulled wine. ” This is dead simple to make and tastes like Christmas in a glass. It’s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you’ve got your own favourite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavours have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.
Servings
10 people
Cook Time
20 minutes
Servings
10 people
Cook Time
20 minutes
Christmas in a Glass
Print Recipe
“Come the festive season, there's nothing better than a spiced, warming glass of this mulled wine. ” This is dead simple to make and tastes like Christmas in a glass. It’s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you’ve got your own favourite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavours have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.
Servings
10 people
Cook Time
20 minutes
Servings
10 people
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Peel large sections of peel from your clementines, lemon and lime using a speed peeler.
  2. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice.
  3. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg.
  4. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar.
  5. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. It’s important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.
  6. When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine.
  7. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into glasses and serve.
Recipe Notes

Recipe courtesy of Carol via JamieOliver.com

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Citrus Semifreddo

Citrus Semifreddo
Print Recipe
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
5 minutes 8 hours
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
5 minutes 8 hours
Citrus Semifreddo
Print Recipe
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
5 minutes 8 hours
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
5 minutes 8 hours
Ingredients
Servings: people
Instructions
  1. Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
  2. Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.
  3. Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
  4. Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
  5. Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.
Recipe Notes

“I substituted ginger snaps for the amaretti cookies and served Sweet Cherry Sauce on the side.” ~ Carol

Recipe courtesy of Carol via Giada De Laurentiis

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