WLM Winter 2013-14

WLM Spiced Mulled Wine Table Mountain Vineyards Mulled Wine (Serves 10) | recipes Thanks to friends at Table Mountain Vineyards in Huntley for sharing this recipe for a lovely option to conquer the cold… 2 Bottles TMV Rooster Red Table Wine – full of tart cherry, earthy and licorice notes from wild grapes, or try its sister, our Cowgirl Red, a semi-sweet red made from the same grape. 5 T. Aspen Mulling Spice (we prefer the Orange Cinnamon blend) or add your own spices 1/4 C. Sugar/Honey to Taste Cinnamon Sticks or Candy Canes to serve in mug. Add Two Bottles of TMV Rooster Red/Cowgirl Red and 5 T spices in a crockpot/saucepan on low heat. Stir mixture and gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved. I recommend letting the wine “mull” for another 20 minutes on low heat. As the wine stews, the flavors will concentrate and come together. Then ladle into mugs, garnish with a cinnamon stick, candy canes or a fresh orange wedge & enjoy! Sweet & Sour Meatloaf From the Editor’s House to Yours...a Simple yet Hearty Recipe for a Cold Winter Night... 2 lbs. fresh ground beef 1 egg 1 package onion soup mix (we love Lipton Beefy Onion Soup Mix ourselves) 1/2 - 1 package garlic croutons, finely crushed into crumbs Glaze: 1/4 cup granulated sugar 4 T ketchup 2-3 T apple cider vinegar, to taste Combine onion soup mix & croutons in a large mixing bowl. Add ground beef and mix thoroughly. Add egg and mix thoroughly a second time. Arrange in two loaf pans or one 9 inch square baking pan with high sides. Combine glaze ingredients in a separate bowl (a large liquid measuring cup works perfectly for mixing and pouring). The apple cider vinegar will create a very distinctive flavor; start with 2 T and add more to taste. Reserve. Bake at 400 F until a meat thermometer reads 150-155 F. (We prefer to drain any grease before we pour glaze over the meatloaf.) Pour glaze over meatloaf and continue baking until a meat thermometer reads at least 160 F. (I’ll be honest, we do over-cook and go to 170 F ourselves. We’ve had food poisoning hit our household – don’t risk it, it’s not pretty!) Pairs beautifully with mashed potatoes and will stick to your ribs! Editor’s note: The sugar in the glaze will love to stick to your pan! Be sure to transfer it to a plate or another container for storage fairly soon after you serve it. © Froggy - Fotolia.com www.wyolifestyle.com 49

WLM Winter 2013-14 | Page 49