Mulled Wines of Moria

Red Mulled Wine
  • 1 bottle inexpensive red wine
  • 1 cup clear apple juice
  • 1 cup water
  • juice of 1 orange
  • 1 orange sliced
  • 1/2 lemon sliced
  • 1 cinnamon stick, halved
  • 6 cloves
  • 2 bay leaves
  • 2/3 cup superfine sugar
  • 2 1/2 cups brandy

Add all ingredients to a pot and simmer until hot (about twenty minutes), the longer the ingredients simmer together the more the flavors will develop. I should note that I only used 1 cup of cognac instead of brandy because it’s what I had on hand, and it still packed a punch! Serve in a heat proof glass. Came out super yummy and I enjoyed it on a nice post snow day.

Farmer Maggot’s Wild Mushrooms on Toast

I thoroughly enjoyed this meal, including the process. I had the window open to enjoy the much needed spring air and listened to the birds sing as I prepared the mushrooms and fresh herbs. The recipe called for shiitake mushrooms, button mushrooms (I used baby bella), and flat mushrooms (I used portobello), garlic, fresh thyme, fresh parsley, and lemon zest. The mushrooms were served atop a bed of mixed salad drizzled with olive oil on sourdough toast. The results were earthy, light and oh so good!

Oatmeal

We planned a trip to Thermopolis this weekend so I decided to do the quick traveler’s oatmeal breakfast. I opted for the “Beorning-style topping” which consists of a spoon of honey, nuts, and a handful of berries.

Traveler’s All-In-One Breakfast in a Pan

My favorite breakfast recipe thus far, mainly because I was able to use my freshly seasoned cast iron skillet whilst channeling Merry and Pippin cooking on Weathertop, and also because it was a simple high quality tasting meal, like something you can find at a hipster restaurant in LA. This recipe called for cubed potatoes, mushrooms, cherry tomatoes, eggs, and fresh herbs, and it was perfect.