12 whole cloves
12 inches stick cinnamon, broken up
1 quart apple cider
1 cup apple brandy
Cinnamon stick stirrers (optional)

This hot spicy brew is the perfect drink to serve your arriving guests for Christmas dinner. The steam from the simmering pot makes your house smell wonderful! Be sure to heat mugs with boiling water before pouring the cider.

To prepare: tie cloves and broken cinnamon sticks in a cheesecloth bag. In a large saucepan combine spice bag and apple cider. Slowly bring mixture to boiling. Reduce heat, cover and simmer for 15 minutes. Stir in brandy; heat through, but do not boil. Remove spice bag and discard. Float orange and lemon slices on the top of the cider, and serve with cinnamon stick stirrers if desired. This makes 8 servings.

WASSAIL

Cider
Burgundy wine
2 to 3 heaping teaspons
mulled cider mix
or 3 whole cinnamon sticks,
1 teaspoon whole cloves,
and 1 teaspoon whole allspice (for 1/2 gallon)

Combine equal parts of cider and Burgundy. Add mulled cider mix or spices, and heat until steaming. Cover, and barely simmer 1 hour. Strain, and serve warm.

A PEACHY CHRISTMAS KAHLUA GIFT

2 cans (29 oz. each) cling peach halves
1/2 cup Kahlua
1/2 cup brown sugar (packed)
1/4 cup tarragon white wine vinegar
2 sticks cinnamon
3 thin 4-inch strips each orange and lemon peel

Drain 1 & 1/2 cups syrup from peaches into saucepan. Add Kahlua, sugar, vinegar, cinnamon and peels. Simmer 5 minutes in a sauce pan. Pour over drained peaches in pretty glass gars. Cool. Refrigerate. Will keep up to several weeks. Makes 12 to 14 spiced peaches.

HINTS ON WINE

WINES	FOODS	Ideal Serving & Storing TEMPERATURES
Appetizer Wines Sherry (dry to sweet) Vermouth (dry, sweet) Flavored wines Special natural wines	All Appetizers canapes, bouillon	45-50 degrees except: Sherry-60 to 70 degrees Dry Vermouth (serve over ice)
Red Table Wines Red Burgundy (dry) Rose (pink, dry to sweet) Red Chianti (dry) Vino Rosso (semisweet) TX Wines	Hearty Foods steak, roast game, roast, steak ham, pork, veal cheese, egg dishes, spaghetti	60-70 degrees Rose-45 to 50 degrees
White Table Wines Chateau Rhine Wine (dry to semisweet) White Chianti (dry to semisweet) Light Muscat (dry to sweet) White Burgundy (dry) Chablis (dry) Sauterne (dry to sweet) Semillon	Light Foods chicken, turkey lamb, veal seafoods shellfish	45-50 degrees or: refrigerate one to two hours to chill
Dessert Wines Port (sweet) Tawny Port (sweet) White Tokay (sweet) Cream or sweet Sherry Muscatel (sweet)	All Desserts sweets, nuts fruit, after coffee	60-70 degrees
Sparkling Wines Sparkling Burgundy --(red, semisweet to sweet) Sparklin Muscat (sweet) Sparkling Rose --(dry to semisweet) Champagnes --(gold to pink) --(Brut-very dry) --(Sec-semidry) --(Demi-Sec)	All Occasions & Foods	40-45 degrees or: refrigerate 1 to 2 hours to chill

Always keep wine bottles away from direct sunlight, extreme temperatures, or vibration. Store corked bottles on their sides so liquid covers bottom of cork, keeping it moist. The ideal temperature for storing wines is a constant one between 50 and 60 degrees, but 60 to 70 degrees is fine for a few months. Once opened, table wines keep several days if tightly closed and refrigerated. Dessert and appetizer wines keep well for a month.
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Want somthing good to serve with your wine? Try this Classic Cheese Log.
8 oz. finely shredded cheddar cheese (2 cups) and 4 oz. finely shredded Swiss cheese (1 cup)
1/2 of 8-oz. package cream cheese and 1/3 cup dairy sour cream
2 teaspoons horseradish mustard and 1/8 teaspoon onion powder
2/3 cup chopped pistachio nuts, walnuts, or pecans.

In a large mixing bowl bring cheeses to room temperature. Add sour cream, horseradish mustard, and onion powder. Beat with an electric mixer on medium speed until combined and slightly fluffy. Line a 4 cup mold or 7 1/2x3 1/2x2 inch loaf pan with plastic wrap. Sprinkle with half of the nuts. Spread half of the cheese mixture over the nut layer. Top with remaining nuts; spread with remaining cheese mixture, pressing into pan to make even layer.
Cover and chill for 2 to 48 hours. To serve, unmold onto a serving plate or tray; let stand for 10 minutes. Serve with assorted crackers and fruits and your favorite wine.
Makes 20 appetizer servings.

From Country Home Magazine

More Coming Soon.....................

God Rest Ye Merry Gentlemen

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