Tag Archives: red wine

Mulled Wine (or Moldy Wine as my husband calls it)

For years I thought my crockpot was used for heating up wine. No joke. When I got my first crockpot back in 1991 I had used it for years, to heat wine! It was perfect for that! Mulled wine that is! Ever since I tried mulled wine at Pindar Vineyards during their December weekends serving Mulled Wine & Cookies, I was hooked! I figured, how hard could it be to do it at home! It wasn’t hard at all. This recipe is simple. You can even cheat and buy mulling spices in the store already prepared, but I like to know what is in my spice mix. So I make it myself. And the crockpot is perfect for warming it up and keeping it warm without boiling it! You do NOT want boiled wine. Yuck! And what is better on a cold fall or winter day than a nice warm cup of spicy delicious wine, with cookies! Pindar Vineyards is in my opinion the best vineyard/winery in the U.S. Maybe I am biased because my BFF and college roomie Rose works there and we’ve gotten to know the winery and all of their wines quite well over the years. Or maybe they just have fantastic wines! Yes, they are on Long Island in New York. Long Island is loaded with wonderful wineries and everyone should go visit, even in the off-season. But stop in Pindar, in Peconic, out on the north fork of LI and say hello to Rose and the crew there! (Hi Rose! Hi Terry!) We always make a stop in when we go back for a visit. Always!

Ok, now on with the recipe. Simple remember. Don’t over think it, just make it. The weather is perfect for a glass right now!

A great red wine from Pindar!

Even Sluggo loves Pindar & Rose!




1 bottle red wine (any kind you wish but a dry one is best)

2 cinnamon sticks

2 whole cloves

1 whole nutmeg

4 (2-3″) strips orange peel

4 (2-3″) strips lemon peel

3 tablespoons sugar


In a crockpot or saucepan, combine all ingredients. Bring to a simmer, about 10-15 minutes. Serve warm in mugs or heat-resistant glassware. Garnish with a cinnamon stick or slice of orange!

Mussels Ala Genua

I never knew I liked mussels for most of my life until I had them at a friend’s house about 10 years ago. Who knew I’d love them so much! We have tried mussels in most of our favorite restaurants in our travels and have found such a range of styles and tastes! In Florida our favorite place to get mussels is at our favorite Italian restaurant EVO in Tequesta. (www.evoitalian.com). And strange enough our all time favorite place for mussels was in one of the oddest places you would think, North Conway, NH at a wonderful place called The Muddy Moose Restaurant and Pub (www.muddymoose.com)! We were there at the outlets a few years ago on while on our trip to Maine and decided to get a beer, they are a microbrewery also so they have great beers. We were hungry as well so decided to give their mussels a try and they were outstanding! Go figure, a local pub serving bikers and tourists and they all loved the mussels! A full pound of Maine mussels sautéed with garlic, shallots, white wine, butter, lemon juice and crushed red pepper. Incredible to say the least! We compare everything to theirs now. EVO’s recipe is fresh Prince Edward Island mussels pan sautéed with white wine, roasted garlic, pecorino romano and tossed with a touch cream, finished with fresh basil and toasted crostini. Also to die for! But mine is my own recipe and it’s still really good. I have been actually buying my mussels frozen from Wal-Mart, no joke. I get two whole pounds for $3.50! They are already cooked and frozen! And they are really good! Go figure! I always have some on hand in the freezer for a quick snack when company comes by. They don’t take too long to cook and they are pretty low-calorie too. It’s the cream sauces and bread that makes them higher in calories. Anyway, without further ado (as my Dad always says…) here’s the recipe.


2 pounds of frozen mussels

2 -15 ounce cans fire roasted tomatoes with garlic and basil

olive oil

3-4 cloves garlic, chopped

1 cup wine, red or white, which ever you have open

thin sliced italian bread toasted, if you wish

grated parmesan cheese


1. In a large sauté pan, pour enough olive oil to coat bottom of pan and heat on medium-high heat. Add garlic and sauté until lightly brown. Careful not to burn it.

2. Add the wine and sauté with garlic for a minute or so.

3. Add the tomatoes to pan and stir well. Cook for about 5 minutes until heated thoroughly.

4. Add the mussels and mix thoroughly. Cover and heat for about 7 minutes. Remember they are already cooked so don’t overcook.

5. Serve in a large bowl with parmesan cheese sprinkled on top.

Serves 6 (or 3 really hungry people!)

**Check out the Muddy Moose when in North Conway, NH!! You won’t be disappointed!

Peaches in Red Wine

This is another classic Italian dessert. Fruit and wine. Basic, simple and delicious. You can of course use an Italian red wine but a Pinot Noir or Merlot or other sweeter red wine works just as well. It’s your choice. You can make it Tuscan style by adding a vanilla bean and ¼ cup roasted whole almonds to the mix!


½ cup sugar

1 bottle Italian red wine of choice (a sweeter one is good but whatever you have is fine)

6 ripe white or yellow peaches


1. In a medium bowl, combine the sugar and wine and stir until sugar is dissolved.

2. Cut the peaches in half and remove the pits (peeling is optional). Cut the peaches into slices. Stir them into the wine/sugar mixture. Cover and let stand for 2-3 hours.

3. Scoop the peaches and wine into wine glasses or short beverage glasses.

Serves 6


Well it’s the weekend and time for a cocktail or two or three…This recipe came about from experimenting with all types of sangria until I came up with a great mix. Sangria is great for any season! It’s a great party drink and even people who don’t like red wine will love this! All the fruit makes it refreshing and enticing! Have a glass and pretend you are on some tropical island away from all craziness of the world.


1 bottle of dry or sweet red wine, whichever you prefer

1/4 Cup brandy

1/4 Cup orange liqueur (triple sec, Gran Marnier)

2 TBS lime juice

2 TBS orange juice

1/2 orange thinly sliced

1/2 lemon thinly sliced

1-2 apples, cored and cut into small bite size pieces. (any apple will be fine)

1-2 peaches, cut into small bite size pieces (frozen is good to use also)

1 750ml bottle of sparkling water, seltzer or club soda, chilled


Combine all ingredients except for the sparkling water into a large container or pitcher, cover and chill for 1-2 hours or more. Even overnight is better! You can also add more fruit if you want.

When ready to serve add sparkling water and pour into punch  bowl or pitcher.

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