 We were gifted a beautiful bottle of Glenmorangie scotch for Christmas. Big Guy and I are suckers for a great story and the box had us anticipating the best drinking experience of our lives. Let me start with the name, “A Tale of Winter.” It already piqued my curiosity, but the story on the box sold it! “Snowed in at home, our director of whisky creation, Dr. Bill, began dreaming of this whisky. His goal was to capture the snug and magical feeling of sitting in front of the fireplace as snow blankets the world outside. In pursuit of rich, radiant taste and wintery aroma, he finished the 13-year-old single malt in marsala wine casks from Sicily.” As if this weren’t enough to make me look forward to my first taste, the story continued with the flavor profile for this limited edition. “The experience begins with light flurries of fruit and honey, building to torrents of cocoa dust, flakes of red pepper and chunks of Brazil nut toffee. It culminates in a feels-like-forever finish that swirls with cinnamon, ginger and clove. Like the cosy comfort of a colourful winter jumper, this whisky’s bursts of bright, vivid flavour will delight your senses.” Dr. Bill nailed it. Big Guy and I have decided this is, perhaps, the finest bottle of scotch we could dream of having not only on Christmas, but for that future snowstorm, with our fireplace roaring, when the Lou settles into a quiet calm as the snowflakes fall outside.
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 The holidays can be very stressful to adults who are trying to watch their weight but also for anyone who does not drink alcohol. For many years, I found my colleagues asking me why I was not drinking at a holiday event. In my case, it was my choice since I was driving myself home.
I realize there is a social part to drinking and I certainly was not going to “judge” anyone who opted to imbibe during the holidays. Instead, I started creating mocktails so I could enjoy the holiday event and get beyond the question of the shared drinking experience. Sprite and a wedge of lime look like a gin and tonic. Cranberry juice and sprite look like a cosmopolitan. The list goes on and most bartenders totally get the mixology of making your “spirits” bright. I admit after a while I was more excited about trying out a new mocktail than the event itself. So, again, have fun and play with your beverages. It is also a great way to give the kiddos a festive drink during the holidays as well!  The Big Guy and I have been creating specialty drinks for the holidays over the past few years for our chosen family. This year we were challenged to create the perfect Butter Beer as portrayed in the Harry Potter series. To add to the challenge, we were asked to make it just like the version at Universal Studios.
Score one that Big Guy and I read all the Harry Potter books and watched all the movies. Unfortunately, we have never tasted the Butter Beer at Universal. Regardless, we accepted the challenge and went to work researching recipes online with the added knowledge from the kids of their memory of this drink. Big Guy decided to take the best of three recipes and merge them into our “1.0” version. We provided our version to the kids with enthusiasm and hope we nailed it. Let’s just say the fifteen-year-old said it was “okay” all the while hiding his smile of delight. Now we are focused on making the adult version which will become a “2.0” version. I suspect some butterscotch schnapps and vanilla vodka along with a pinch of salt to the recipe will do the trick!  The holidays are always a time to try out old family recipes. I decided to tackle my grandma’s caramel popcorn over a decade ago. It is funny that I don’t remember her making it, but my dad talked about it with great fondness.
As the years went by, I tinkered with the recipe. I used real popped corn in a real kettle…not that microwave stuff. I used butter and not shortening or margarine. I even started to use my homemade vanilla. So, as my kids say, I have created the only popcorn that requires an antidote. I have written up the recipe so you can give it a try. It does have many steps and takes time but is so worth it. Enjoy! Here's the recipe: Grandma Mueller's Caramel Popcorn - Carondelet Kitchen  I told you about making a big pot of chili in the fall, but to my amazement we were out the other night when I wanted to reheat some from the freeze. So, I got to make another fresh batch using the hot sauce we made earlier in the season.
I realize everyone has a special way to make chili and I admit I tinker with the recipe every time I make it. As this is the season to share, I have written up my recipe. I hope it inspires you to get into the kitchen and make some comfort food for the winter days ahead. Here's the recipe: Not your average no meat chili - Carondelet Kitchen  Several years ago, I discovered the cookbook of Lucy Anne Buffett, Crazy Sista Cooking. You may have noticed the name Buffett and wondered if there is any relation to Jimmy Buffett. Yes, Lucy is Jimmy’s sister. I was immediately struck by the playfulness and fun radiating from her recipes. She includes everything from food to boat drinks. The one recipe that gets the house smelling good and our salivary glands running fast is her juicy pot roast sandwich. The recipe calls for a 2-pound chuck roast stuffed with garlic cloves. It is cooked low and slow at 250 degrees for 5-6 hours in a mix of beef broth and Allegro Original Marinade. Once the cooking is done, you add some sautéed onions and peppers on cheese garlic bread with the roast, and you have the perfect sandwich. The best part is the juice from the marinade is outstanding as a dip. This is a favorite in Carondelet Kitchen. It is also a favorite with our family and friends who never turn down an invitation for this simple and delicious meal.   I love the holidays and the special treats that come with the season. The special recipes come out for the once-a-year showcase with excitement from young and old.
The age-old question is always how to enjoy these treats without gaining the “Santa ten.” It’s a good thing I have a Doodle to help me walk off the extra calories, but it is also great to share with neighbors who may not have the ability, or time, to create these treats. Covid has certainly changed protocols, but you can also reach out to your local churches and nursing homes to see if you are able to drop off special treats as well. After all, it is the season to share!
Is there anything better than a S’more? Yes, when it is done and shared with family! It was beautiful night in Saint Louis at Brewery Lights in beautiful Benton Park. We did the fire pit experience and had quite the time We have a newer tradition to see who can make the best marshmallow. I tend to be the one who turns the marshmallow trying to brown it perfectly. The kiddos almost always go for the big quick fire and a bit of char. The best part was watching my bonus son trying to best me in the marshmallow roasting to achieve the perfect bite! I hope you all have some S’more time in your future. Remember to share it with the ones you love!   I love making a comfort meal and nothing says it like meatloaf. I was picking up the ingredients at the grocery store and the meat counter guy asked me what I was making for dinner. When I said meatloaf, he pointed out they already had some mixed and ready to be popped into the oven.
I admit I thought that was genius for a busy family, but I was ready to come home and get my hands dirty. I have played with the recipe for years trying to find the right mix of ingredients because I never just wanted to mix in crackers and an egg. This time around, I sautéed a yellow onion with four diced slices of bacon. Once I cooled the mixture, I added it to one pound of ground sirloin along with a sleeve of saltines and one egg. Well, full disclosure, the Doodle got two crackers, so it wasn’t a full sleeve. Big Guy came into the kitchen just in time to suggest adding some parmesan cheese as well. I was pleased with the outcome. It was delicious and will be added to the recipes from the Carondelet Kitchen. The best part was the leftovers for sandwiches the next day. It doesn’t get any better!  Many moons ago the Big Guy and I were invited to a New Year’s Eve party at the old Media Club in downtown St. Louis. The specialty drink of the evening was a frozen brandy alexander. It tasted like an excellent milk shake, but with a kick! I hadn’t really thought about the drink again until we started dreaming up a fun drink for our immediate family for the holidays. While the basic ingredients are brandy, crème de cacao and half and half, we decided to substitute the half and half with French vanilla ice cream. To make it extra festive, we added a skewer of a special chocolate dessert from my bonus daughter in law. YUM! We are now thinking about making a grasshopper in the same fashion since the only added ingredient is crème de menthe. I can’t wait to come up with another drink, perhaps with Chambord, so we can have a trio of ice cream drinks in red, white and green for the holidays!  |
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