I don't know about you folks, but I'm still running around, shopping for gifts, making
Gingersnap cookies, and tonight I made my final batch----2 pans---of Maggie's Chocolate Mint Fudge. This fudge I'm taking with me to daughter Serena and son-in-law Jeff's home in Houston, Texas to share with relatives and in-laws. Daughter Maria will be joining us as we celebrate Christmas in a warmer clime. No snow in Houston, but that's okay with me. We've had a very nice 6-8" of snow last week in Northern Colorado which is still covering the lawns. So, I've been enjoying a White Christmas season for over a week now. :)
I thought I'd give you all another old favorite recipe of mine for the holidays. I call it Burt's Wassail, which is a hot mulled spiced red wine. Give it a try. And----I wish you all a Happy and Joyous Holiday Season.
For many years, our family held an Open House in our home every December during the Christmas Holiday Season. Hot Mulled Wine was always a favorite. Here's the recipe for the Wassail Bowl which I included in the sixth Kelly Flynn Knitting Mystery, FLEECE NAVIDAD. In the book I let Burt take ownership. J
BURT’S WASSAIL (Hot Mulled Wine)
6 cups of Burgundy or Claret
1 cup dry sherry
Peel of two oranges and two lemons
6 inches stick cinnamon (broken into one-inch pieces)
2 whole nutmegs, crushed
10 whole cloves
2 Tablespoons white sugar
Mix all ingredients in a saucepan or pot and simmer gently from 5 to 10 minutes. Do not boil. Strain to remove the spices and serve hot in a punchbowl or serving bowl with ladle.
Enjoy---and make sure you have a “designated driver” for the evening.