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Mulled white wine

December is a perfect month to enjoy all kinds of hot, delicious, warming drinks. Mulled wine is a winter classic! Usually prepared with red wine, it tastes equally great with white chardonnay or riesling. With an addition of cinnamon, rosemary and oranges, it tastes like winter. Have fun warming up!

Recipe: Mulled white wine

Serves: 2
  • 500 ml dry white wine
  • 2 oranges
  • 2 cinnamon sticks
  • a few branches of rosemary
  • one tbsp brown sugar
  • Slice one orange and squeeze the other one..
  • Place cinnamon sticks, rosemary and orange slices in a pot.
  • Add sugar and white wine.
  • Bring to simmer, stirring to dissolve sugar and cook for 5-10 minutes.
  • Add wine and reduce the heat to low. Heat the wine, but do not bring to boil.
  • Serve immediately.

Hot lemonade

Warming hot lemonade, perfect for cold evenings and rainy afternoons. And let's face it - ther's no avoiding those. Luckily we have the lemonade. Great on its own or, to make it even more warming, with a drop of rhum.

Recipe: Hot lemonade

  • 1 orange
  • 2 tangerines
  • 2 lemons
  • 2 cinnamon sticks
  • 7-8 cardamom pods
  • 400 ml water
  • Optional: 40 ml rhum
  • Slice half of an orange and squeeze juice from the other half.
  • Slice one lemon and one tangerine and squeeze juice from remaining two.
  • Place citrus slices and juice in a pot with spices and water.
  • Bring to boil and simmer over low heat for 5 minutes.
  • Remove from heat and add rhum, if using.
  • Transfer to two mugs and serve hot.

sicilian orange granita

Granita is a refreshing Sicilian dessert. Its texture reminds the one of a sorbet, but it's less smooth and less compact. The texture will vary depending on the part of the island. Granita will be coarse and crystalline in the province of Palermo and almost as smooth as a sorbet in the east coast. Traditional flavours include lemon, orange, coffee, almond, mint and jasmine. Granita is often served with a cup of espresso or with a brioche, which makes a common Sicilian breakfast set. Similarly to a sorbet, granita can be served as an intermezzo between courses of a meal, to cleanse the palate.

Recipe: Sicilian orange granita

Serves: 8
  • 4 cups of freshly squeezed orange juice
  • peel of one orange
  • 1/2 cup of sugar
  • In a skillet, bring orange juice and sugar to boil. Remove from heat and add orange peel.
  • Transfer the mixture to a form, let cool and place in a freezer.
  • Scrape around sides and break crystals with a fork every 30 minutes, until you achieve desired texture (about 3 hours total).

orange pomegranate mini pavlovas

Recipe: Orange pomegranate mini Pavlovas

Serves: 3
  • Carefully place some cream on top of each meringue.
  • Top with Cointreau oranges and pomegranate seeds.

Recipe: Meringe

  • 4 large egg whites
  • one cup of confectioner's sugar
  • one tsp. of vinegar
  • one tsp. of potato starch
  • Beat the egg whites until stiff. Beating, gradually add sugar. Add vinegar and potato starch and keep beating for a while.
  • Place the mixture on a parchment-lined baking sheet and form three circles.
  • Bake at 130C for 20 minutes, then reduce the temperature to 100C and bake for another 2 hours.
  • Let cool completely.

Recipe: Cream

  • 200 g of cream cheese
  • 1/4 cup of confectioner's sugar
  • Mix cream cheese with confectioner's sugar until thick and creamy.
  • Refrigerate for at least 30 minutes.

Recipe: Cointreau oranges

  • 2 large oranges peeled and cut into fillets
  • juice of 1/2 lemon
  • 3 tbsp. of brown sugar
  • 1/4 cup of water
  • 2 tbsp. of Cointreau
  • Put the sugar and water in a saucepan and stir until sugar dissolves.
  • Bring to the boil and add lemon juice. Simmer until the syrup has thickened.
  • Add Cointreau and oranges, simmer for a further 2 minutes.
  • Let cool completely.

roasted belgian endive

Belgian endive has a reputation for being bitter, but do not let that be a deal-breaker. Remove the bitter core to enjoy its crunchy leaves raw - chopped and in a salad, stuffed or served with a dip. No need to discard the core when baking, grilling or caramelizing, as it sweetens with cooking. Some bitterness will remain, but this is why you love endive in the first place.

Recipe: Roasted Belgian endive

  • 4-5 heads of Belgian endive
  • 3 tbsp. of butter
  • juice and zest of one orange
  • 4 tbsp. of balsamic vinegar
  • 2 tbsp. o maple syrup
  • a pinch of salt
  • 1 tsp. of freshly chopped parsley
  • freshly ground black pepper, to taste