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Dec. 14th, 2005 | 10:10 am
posted by: pilgrimfool in advent_daily

Traditional readings For this day of advent:
Isaiah 45:6c-8, 21c-25; Luke 7:18b-23


Today's prayer:

Father,
may the coming celebration of the birth of your son
bring us your saving help
and prepare us for eternal life.
Grant this through our Lord Jesus Christ, your Son,
who lives and reigns with you and the Holy Spirit,
one God, for ever and ever.



Today's moment of reflection:
I am the LORD, there is no other.
Turn to me and be safe.

We have heard the promises and we have begged for more hope.
Today we pray for his saving help and hear his personal invitation
to turn to him, to find our safety in him alone.

How might I yet place my trust in God's love for me?
How might I yet surrender my independence?
How might my heart grow in anticipation and welcome
of the fullness of his coming to me this year?

Let justice descend, O heavens, like dew from above, like gentle rain let the skies drop it down.
Let the earth open and salvation bud forth; let justice also spring up! Is 45


Recipe of the day:

Mulled Wine [from thewineman.com--this works very well!]

Before you get started there are a few mulled wine rules.

1. Any red wine will do, but you don't have to spend much money, after all you're going to alter the taste considerably. Try a wine from Portugal, Spain, Hungary Italy, or Chile. The one thing they typically have in common is a deep full fruit flavor and lots of rustic structure - perfect for mulling. Just use your favorite red.
2. Never let the wine boil. If it's boiled it's spoiled. The flavor of the wine/spice combination will deteriorate if the mixture reaches the boiling point, so keep an eye on the stove. Actually, microwaving mulled wine by the glass or mug full is a better choice. The microwave process concentrates the flavor elements that can dissipate when mulled wine is made on the stove in an open-mouthed pot, back into the drink. I usually find that one-minute on high heat works best but get there in 20-second increments to ensure the mulled wine doesn't reach the boiling point.
3. Sugar is included in my ingredients list, because some find that added sugar soothes the tangy flavor the mulled wine can express after being warmed up. Some prefer diluting the mulled wine with herbal or citrus tea. Tea (especially citrus or herbal oriented varieties) not only softens the flavor but it adds subtle elements that the mulled wine doesn't have on its own. If tea or sugar isn't to your liking try balancing the flavor by adding a little water to the blend before pouring.

4. One last thing. Since it's the holidays a candy cane as a garnish not only adds a nice peppermint flavor to the mulled wine, it looks terrific and really evokes the liquid personality of the season.

A Modern yet Traditional Mulled Wine Recipe:

2 lemons
2 oranges
1 - 750 ml bottle of medium, to full, bodied red wine
Nutmeg (to taste)
Cloves (to taste)
1 oz brandy or Cognac (or to taste)
1 cup (250 ml) granulated sugar (optional)
Herbal or citrus influenced tea (optional but excellent)
Water (optional softener instead of tea)
4 large cinnamon sticks
4 candy canes


Instructions for making four large portions
-Cut lemons and oranges into slices.
-Pour the red wine into saucepan and gradually heat.
-Add fruit slices, nutmeg, cloves and brandy.
-Keep an eye on the mixture and wait until it becomes hot to the touch.
-At this point you could blend in sugar or water (if desired).
-Pour into glasses/mugs and add tea (to taste).
-Garnish with cinnamon stick and candy cane.

Serve

As mentioned earlier, premixing the ingredients and microwaving it by the glass/mug full is just as easy.

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Comments {1}

aefenglommung

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from: aefenglommung
date: Dec. 14th, 2005 04:50 pm (UTC)
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The Germans bottle a Christmas wine called Glühwein ("Glow-wine"). It's pre-mulled; serve hot.

I've been unable to find a really good brand of it in the Cincinnati area, though -- which surprises me, since Zinzinnati ist echte deutsche Stadt. When I lived in Terre Haute, I used to buy a really good Glühwein by Beameister.

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