Wednesday, May 16

Lavender Infused Wine

A while back, while flipping threw a Martha Stewart magazine, I came across rose infused wine. I was instantly captivated. Ooh did I want to try it, but, of course the bottle was priced around $60. Ummm, no thank you. I think at that price point, it just wouldn't taste that great to me, no matter how good it was.
It did get me thinking though. I've made infused lemonades before with easy success. So who's to say it couldn't be done with wine? I did a quick Google search and came up close to empty handed, which not only surprised me, but also left me a little wary about trying it.
My solution? Try making just one glass first to see if it works - easy peasy.

With one of my durable little mason jars in hand, I quickly set to work. To my surprise, it was wonderful! Not something to make regularly, but definitely great to try - especially with a themed spring or summer gathering. Yum!

Please make sure that when you make this, you use culinary flowers. I get mine from Mountain Rose Herbs because it's a source I can not only trust but also respect. I'm sure you don't want to be sipping on pesticides, so again, please check that your source (if you don't use mine), is organic.

Lavender Infused Wine1 Bottle of sweet white wine (I recommend either a Riesling or Muscato)
4.5 tsp of dried organic lavender
Cheese cloth or Fine mesh strainer
Small Funnel

1. Uncork your bottle of wine and pour a small amount out to make room for your flowers.

2. Using a funnel, pour in your flowers.

3. Re-cork and place in the refrigerator for 24 hours.

4. After about 12 hours, give the bottle a little swirl and put back in the refrigerator.

5. Pour your now infused wine threw either cheese cloth or a fine mesh strainer and into a wine glass. If small bits of lavender won't bother you, then just use the strainer - otherwise you'll need the cheese cloth to ensure you don't have little bits floating in your glass.

That's it! If you don't want to commit to a full bottle at first, just pour 6 ounces into a mason jar, add 1 tsp of lavender and then follow the same directions listed above.

I will be ordering organic rose petals soon to finally try that. And I won't be shelling out $60.

Have a great day!

Friday, May 4

Spiced Coffee

There's a popular breakfast restaurant in our area that has the most delicious coffee. It's not a sugar laden froo-froo drink (though those most definitely have their time and their place), but a warm, subtly flavored rich brew. I love that coffee, and always look forward to our rare visits there because of it.

Well, my friends, I happened across a rather simple tip to enhance your home brewed coffee the other day and thought I'd give it a try. Imagine my surprise when I took that first sip and realized, my goodness, it's almost the same taste as my favorite, and rarely rarely visited breakfast house coffee.

I tinkered with it a bit, and am proud to say I found the perfect ratio (well, perfect to me anyway).

So here it, simple as can be and oh so yummy...

Spiced Coffee
Unflavored Coffee
1 Tbsp Ground Cinnamon
1/4 tsp Ground nutmeg

These measurements are based on a full 12 cup coffee pot. If you're using a smaller pot or a single brew type machine, just divide it out and it should work.

1) Place your coffee grounds in the filter, then sprinkle the cinnamon and nutmeg on top of the grounds. Brew as usual.