Posts in Holiday
Mulled Wine
 
mulledwine1.jpg

I made mulled wine for the first time about two weeks ago, for my class Christmas party. It was my first time making it and I was a little unsure about how good it was going to be. I was seriously mind blown- but I mean, can you go wrong with wine, spices and sugar?  I've made it four times since then, because my friends and I can't get enough. It comes together really quickly, so it's an easy thing to make while entertaining- and impress all your friends. Don't be shy to use the cheapest bottle of wine on the shelf, we even made it with boxed wine and it was just as good. As well, this recipe can easily be doubled or tripled for a bigger batch. 

Sia- Snowman

INGREDIENTS

1 bottle red wine
1/2 cup apple juice
1 navel orange, thinly sliced into rounds
3 cinnamon sticks
2 star anise
5 whole cloves
1/4 cup fireball
1-3 tbsp honey or sugar of choice, to taste

INSTRUCTIONS

Add apple juice, spices and orange to a pot. Bring to a boil, then reduce to a gentle boil for 10 minutes. Add wine and fireball, simmer for ~10 more minutes. Add honey or sugar to taste. Serve warm.

 
Peppermint Hot Chocolate
hc2.jpg

If there's anything I need in the winter, its a good hot chocolate recipe. Tea is great, but there's something just so comforting about a cup of hot chocolate when it's cold out. This is one of my favorite recipes, adapted from Amelia Patillo, which integrates superfoods into a superdelicious elixir. The best part about it is that peppermint tea gives the peppermint flavor, so you don't need to run to a store and find peppermint extract. I've been loving Wize Monkey's Minty Marvel- a local Vancouver company, they use the coffee leaf to make tea. Their story is too cool, and their business model involves creating jobs for Nicaraguan families to harvest outside of the short coffee bean season. It's also super tasty. Check their website out here!

Make It Work- Blended Babies ft. Anderson .Paak, Asher Roth & Donnie Trumpet

INGREDIENTS

2 teabags Wize Monkey peppermint tea ( or other peppermint tea) 
1 tsp maca powder (optional but recommended)
2 tbsp cacao powder
1/4 cup coconut milk, heated
1/2 tsp mushroom powder (optional but recommended)
2 tsp honey, or to taste
1 tsp coconut oil

INSTRUCTIONS

Steep 2 teabags peppermint tea in 2 cups of boiling water for ~10 minutes, covered. Remove teabags and add tea to a blender with all the other ingredients. Blend for 30 seconds on high until frothy. If it's not quite hot enough you can reheat it on a pot on the stove after blending. 

Holiday Cranberry Goat Cheese Brie

This brie is the bomb. 

When I was little, I hated all cheese- except for this one. My mom would make it for Christmas parties and it was always a huge hit. She used to make it with regular brie, but as neither of us can have cow's milk now, we've switched to using goat cheese brie: it's even better than before! 

 It's creamy, warm, delicious, and is such an easy but impressive dish for entertaining. You can make the chutney beforehand then simply warm it up before serving. I usually serve it with gluten-free crackers and/or apple slices for dipping, and of course some champagne to wash it down.

Ziggy Alberts- Runaway

INGREDIENTS

1 round goat cheese brie
1 cup cranberries, fresh or frozen
¼ cup brown sugar
1 tbsp water
2 tbsp green onions, chopped
2 tsp freshly squeezed lime juice
2 tsp pickled jalapeños, chopped finely
sea salt and ground pepper
crackers for serving
apple slices for serving (optional)

 INSTRUCTIONS

Preheat oven to 350 F. In a medium sized pot, simmer the cranberries, brown sugar and water until soft, about five minutes. Add the remainder of the ingredients (not including brie), stir, and add salt and pepper to taste. Line a small, round pan with parchment paper, and place the brie in the pan. Score the top of the brie. Spoon the cranberry mixture on top, and bake for about 10-15 minutes, until the cheese has melted. Enjoy while it's hot; you can always re-warm it if the cheese hardens! 

Gingerbread Overnight Oats

Finally home after my exams and starting to feel the Christmas spirit- the snow here helps a lot! I wanted a festive treat but hadn't had time for Christmas baking yet. Enter, gingerbread overnight oats.

If you haven't tried overnight oats before, they are one of the most low-maintenance breakfast options out there.  The night before, you throw a couple ingredients in a jar and shake it up- and in the morning, your oats are ready to go with no prep time at all! You can have them cold or heat them up a bit, it's totally up to you. 

There's a million different variations of overnight oats, but I love the festivity and spice of this one around Christmas. Molasses is central to achieving that true gingerbread flavour, so it's worth a trip to the store. Molasses is sugar which has been boiled/refined a few times. While we usually think of refined ingredients as bad, in this case it actually increases the nutritional value: molasses is rich in iron, as well as manganese and B6. Add the chia and oats in there, and you've got a nutritionally rich yet decadent breakfast.

Vince Guaraldi Trio- Linus and Lucy

INGREDIENTS

1 cup rolled oats
1 cup almond milk, or milk of your choice
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
½ tsp vanilla
1 tbsp chia seeds
2 tsp molasses
pinch of salt

 INSTRUCTIONS

The night before, add all the ingredients to a jar or small container, and stir to combine. Store in the fridge overnight. In the morning, either heat up or enjoy cold. I like to top mine with sliced bananas and some slivered almonds.