Wednesday, December 21, 2011
Mulled Wine & Garlic and Parsley Hearthbread
Let's start with the Mulled Wine. I love to use Merlot for this because it's a light enough wine to complement the spices, orange and tea. A Sauvignon is too overpowering for "mulling" but this is just my personal opinion. Plus, I usually reserve the Sauvignon for Sangria ;-). It really is very easy (or you won't see me doing this every year). Dump everything into a pot and heat it up. I let it simmer and not over boil it because I like to have a teeny tiny element of alcohol left in it instead of letting it all evaporate. Then turn off the heat, drink warm and be merry!
Next is the Garlic and Parsley Hearthbread. I have since renamed this to Garlic and Cheese Foccacia. Everything's the same as the recipe, except I lightly saute the chopped up garlic in olive oil instead of the whole fiddly garlic preparation in foil and processor. We prefer to be able to taste the garlic. Spread the garlic oil all over the bread dough AND sprinkle finely-grated Parmesan. If I happen to not have Parmesan, I sprinkle salt flakes. That makes the hearthbread yummy even on its own. Yes, I also find that foccacia is more understandable to my guests than hearthbread.