Simmer the following ingredients for 20 min. It’s better if you steep in the refrigerator overnight, but if you prefer, strain & drink right away. Serve warm.

1 bottle of fruity red wine, such as 1998 Rioja Reserva, Bodegas Muga, Rioja, Spain *
1 C. sugar
2 cinnamon sticks
1/2" fresh gingeRr
1 tsp grated nutmeg
1/2 tsp toasted whole black peppercorns
1/2 tsp whole allspice
1/2 vanilla bean
1 star anise
1 sliced orange, lemon & lime
1 C. cognac or brandy (optional)

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These olives will make a tasty and easy snack at your next party. Instead of toothpicks for serving, try our Circle and Square Hors D’oeuvres Picks.

1 lb Black Olives, preferably cured in olive oil, but brined will work well
3 whole garlic cloves, peeled
1 tablespoon anise seed
1 teaspoon coriander seed, crushed
1/2 teaspoon dried red pepper flakes
Rind from 1 orange, julienned
Rind from 1 lemon, julienned
1 cinnamon stick
1/2 bunch thyme
1/2 cup extra virgin olive oil

Add garlic, anise seed, coriander seed, pepper flakes and cinnamon stick to olive oil in a sauce pan and gently heat to a medium heat, approximately 140 degrees.

Remove from heat and add the citrus rind and thyme to oil, Place the sauce pan in a warm place for two hours to infuse flavors into oil (try the inside of your oven-although don’t turn the oven on)

Pour the infused oil over olives and let sit for a couple of hours. Before serving remove the cinnamon stick and garlic cloves. Refrigerate any leftovers.

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SPARKLING WINE COCKTAILS

The Cranberry
To each champagne flute, add 2 T thawed cranberry concentrate and 2 tsp orange liqueur. Top off with BIN 36 Gruet Sparkling Wine and garnish with an orange twist and a fresh cranberry.

The Classic
To each flute add one sugar cube and a few dashes of bitters. Fill the glass with BIN 36 Gruet Sparkling Wine and garnish with a twist. (You could also substitute 1 T passionfruit nectar for the sugar cube.)

N.V. Brut, Gruet Winery, “BIN 36,” Albuquerque, New Mexico, USA
Lively, complex and round flavors of pear, fig, and toasted hazelnut.

Spiegelau Champagne Flutes
Use these glasses everyday—we do. Traditional and affordable, these are the wine glasses we choose to use in our dining room.

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1 side of salmon (all bones removed)
1 cup vodka
32 oz. salt
12 oz. sugar
Zest of 1 lemon, 1 lime & 1 orange
2 bunches chives, chopped
1 bunch dill, chopped
1 bunch tarragon, chopped

Brush the salmon with the vodka. Mix remaining ingredients together and cover the salmon completely (don’t forget to put the mixture under the salmon, too). Cover and let sit in the refrigerator for 48 hours to cure. Remove the salmon from the salt and use a clean cloth to remove all the salt. Slice thinly and serve.