Reframing the way we think about healthy foods can help us manage our physical and mental health through the cooler months ahead, the TV presenter and “5:2 guy” says.
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Pleasure might not be something many of us associate with weight loss or healthy foods but there’s no reason it can’t be, says Dr Michael Mosley.
In fact, the enjoyment of cooking and eating is central to good health, says the British television presenter and “5:2 guy”, who is visiting Australia for a series of live shows and to work on a new series for SBS called Australia’s Sleep Revolution.
Food that’s good for our body also tends to be good for our brain, and while it may seem counterintuitive, many people feel better rather than worse a few days into a new eating regime, Mosley says.
Don’t fall into the trap of comfort eating over winter, Dr Michael Mosley says.Jody D’Arcy
“People are often surprised,” says Mosley, whose Fast 800 program promotes weight loss through intermittent fasting and an energy-controlled food plan.
They stop feeling hungry and notice a lift in mood “rather than what you might think about going on a diet, which is feeling hungry and miserable all the time”.
Here are his top 10 tips for the cooler months ahead.
Kick comfort eating
One of the biggest mistakes people make in winter is to give into the idea of wintry cravings, says Mosley.
Increasing evidence shows these so-called “comfort foods” can be anything but, ultimately leading to poorer mental health.
“It’s cold, it’s miserable … [we have] a tendency to think, well, it’ll make me feel better if I have that doughnut,” he says.
“Try to resist it because it all adds up. These ‘comfort foods’ don’t really provide long-term comfort. Although it gives you a temporary dopamine lift when you eat junk food, in the long term it can lead to depression and anxiety.”
Feta, pea and mint crustless quiche from The Fast 800 Easy cookbook.Smith and Gilmour/Simon and Schuster Australia
Keep it simple
Mosley is a fan of easy, accessible Mediterranean recipes rich in vegetables, oily fish, olive oil and nuts.
“They need to be super healthy, full of nutrients, but also super tasty and easy to prepare,” he says.
Anything that’s quick and affordable will be ultimately more sustainable, as will flexible dishes that can be adapted for other family members who might want to eat different portions or sides.
“What we’re really trying to do is teach long-term habits. So when you come off the diet you have a whole range of recipes and menus that you can call on.”
Keep moving
Staying active over cooler months is important but relying on willpower alone is often tricky, Mosley says.
Rather than trying to squeeze dedicated gym time into an already overpacked schedule, try working exercise into your existing routine and habits, say with a few squats and push-ups first thing in the morning or by doing whatever naturally motivates you and fits into your day.
“Don’t be afraid of going out in all weathers,” Mosley says.
“There’s an expression in England – that there’s no such thing as bad weather, only bad clothes, so embrace the light and embrace the rain.”
Take it outside
Heading outdoors in winter can help you literally lighten up, especially if you bring a friend or two, Mosley says.
“There’s increasing evidence of the impact of light on mood,” he says.
“Another thing we know is one of our greatest sources of happiness is meeting up with friends. Even incidental short meetings can really boost your mood and going or a walk is a perfect excuse.
“Also, in winter you have a tendency to meet people indoors and that means you’re going to be sharing more bugs, whereas when you’re outdoors there are fewer germs floating around than when you’re crowded into a small space.”
Dr Michael Mosley and wife Dr Clare Bailey of The Fast 800 cookbooks and program.Supplied
Shift your palate
Genetics and family cooking preferences can influence weight gain, but it’s possible to shift your palate and microbiome by making healthier food choices, Mosley says.
Increasing the amount of fibre in your diet and eating more fermented foods can help reduce cravings for treats such as chocolate, for example.
“It seems to be that part of these cravings come from your gut bacteria, and you can change them by changing what you eat,” Mosley says.
Sometimes a stricter approach may be necessary, however.
“I will never crave broccoli in the same way I crave chocolate, to be frank, so I find the best way of coping with that is just keeping it out of the house,” he says.
Harissa yoghurt with soft-boiled eggs and spinach from The Fast 800 Keto Recipe Book. SMITH and GILMOUR/Hachette Australia
Curb carby cravings
Cravings for carb-heavy foods seem to be linked to a few specific factors, Mosley says.
Lack of light is the first – another good reason to step outside. Poor second is sleep. “We know after a bad night’s sleep you eat on average 300-400 more calories and it’s specifically carbs we seem to seek and give us a lift there,” he says.
Finally, fibre seems to play an important role. “If you can improve the fibre contents of your diet then there’s some evidence that will reduce your carb cravings.”
Keep your gut happy
Gut health is “all about making sure you’re eating lots of different sorts of fibres”, Mosley says.
That means eating a wide variety of fruits and vegetables, and throwing in extra herbs wherever possible.
If fresh produce is in short supply over winter, head to the freezer section of your supermarket to load up on snap-frozen ingredients, which are often just as good as or even better than fresh.
“In winter sometimes fresh fruit and veg is more limited and more expensive but don’t be afraid of the frozen stuff – it’s just as healthy,” Mosley says.
Low-carb sausage “lasagne” from The Fast 800 Easy cookbook. SMITH and GILMOUR/SIMON and SCHUSTER AUSTRALIA
Smart swaps
When it comes to cooking, Mosley’s wife Dr Clare Bailey suggests skipping the usual stodgy winter dishes for healthier options that are just as satisfying.
Spiralised zucchini is a good swap for spaghetti, for example, or you can mix them together for a lighter pasta dish with extra veg.
Mashed cauliflower works wonderfully on top of a shepherd’s pie instead of the usual potato – or try celeriac for a high-fibre, lower-carb option in place of your usual mashed potato or chips.
If you’re craving lasagne, try blanched cabbage leaves or sliced zucchini in place of pasta sheets, or try just using a single lasagne sheet – “just enough to keep the kids happy”, says Bailey, who co-authored The Fast 800 Easy cookbook.
I will never crave broccoli in the same way I crave chocolate to be frank, so I find the best way of coping with that is just keeping it out of the house.
Dr Michael Mosley
Or simply serve a smaller portion of your usual recipe alongside salad or vegetables.
The couple are also big fans of pulses come wintertime, especially dahl and other legume dishes.
“Beans and lentils hugely benefit from having lots and lots of olive oil added to them,” Bailey says.
“Or make your own baked beans with a tin of mixed beans and tinned tomatoes – it’s super easy.”
Baked nectarines with blackberries from The Fast 800 Easy cookbook. Smith and Gilmour/Simon and Schuster Australia
Indulge – in moderation
If you’re hoping to lose weight quickly, then alcohol and sweet treats aren’t the best idea in the short term, Mosley says.
Not only do they contain extra energy, but in the case of alcohol, you can become disinhibited and end up reaching for a bowl of chips or snacks.
If you’re looking at more gradual weight loss or just a healthier way of life, however, then the occasional glass of red wine or home-cooked treat is usually fine, Mosley says.
“Nobody’s ever going to give up chocolate entirely, but it’s much better if you make your own [cake or dessert] because then you know what goes into it,” he says.
It’s a similar story for processed food: “Life is busy and if you’re on the road or stuff is happening, try to minimise it rather than say ‘I’m never going to eat it again.’ ”
Easy cauli steak pepperoni pizza from The Fast 800 Keto Recipe Book.SMITH AND GILMOUR
Stay on track
Healthy habits and good intentions can easily become unstuck by sickness, stress or just everyday life, so you need a few tricks to keep yourself on track, Mosley says.
Meal planning is key, as is picking a sustainable diet that suits your temperament and lifestyle, whether it’s low-carb or low-calorie, or a version of time-restricted eating and intermittent fasting, where you either fast or limit food for a set period such as early evening to late morning or on certain days of the week.
Mosley also recommends setting yourself specific health-related or weight-loss goals and making them as detailed as possible – for example, a certain number of steps per day, or reducing your blood pressure or waist measurement.
Then keep yourself accountable by actually measuring yourself against them, or even sharing them with friends and family.
For people in middle age or with a family history of diabetes, Mosley suggests buying a blood pressure monitor and a blood sugar monitor so you can easily test yourself.
Stand on the scales once a week, or do as Mosley does and keep track of any creeping weight gain with a “tight belt”, which gives you instant feedback on how your body is changing.
“Individual goals need to be specific, they need to be measurable and they need to be achievable,” Mosley says.
“There’s no point in saying ‘I’m going to run a marathon’ if you know you’re never going to run a marathon.”
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Don’t tell my kids but, when the sun’s not out, I’m not that brilliant at eating fruit. A whole piece of fruit, that is, taken from the bowl on the kitchen counter. What I absolutely love to do, however, is cook with it. The application of some heat and some sort of sugar to tease out the sweetness leads to all sorts of irresistibly rich and sticky results. Maybe I will share this secret with my kids, after all.
Roast pears and parsnips with endives and watercress pesto (pictured top)
These sweet but slightly spiced pears and parsnips make a great side dish for a roast. If you like, swap the ricotta salata for pecorino or finely grated halloumi instead.
Prep 20 min Cook 30 min Serves 4-6
600g baby parsnips, trimmed and cut in half lengthways 4 conference pears (600g), each cut into 6 wedges, stems and cores removed 2 tbsp maple syrup 1½ tbsp olive oil 1¼ tsp chipotle flakes Salt and black pepper 1-2 red endives (80g), root trimmed and leaves separated (60g net) 25g ricotta salata, crumbled
For the pesto 80g watercress 75ml olive oil 30ml fresh lemon juice (from 1-2 lemons) 1 garlic clove, peeled and crushed 1 shallot (30g), peeled and finely chopped
Heat the oven to 220C (200C)/425F/gas 7. Put the parsnips and pears in a large bowl with the maple syrup, olive oil, chipotle flakes and a teaspoon of salt. Mix well, transfer to a large tray lined with greaseproof paper, then bake for 25-30 minutes, turning once gently halfway through, until sticky and golden. Remove from the oven and set aside.
Meanwhile, make the pesto. Put the watercress in the large bowl of a food processor and blitz, scraping down the sides as you go, until finely chopped. Add the olive oil, lemon juice, garlic, half a teaspoon of salt and plenty of black pepper, blitz to incorporate, then stir in the shallots.
To assemble, arrange the endive leaves on a large platter and place the roast pears and parsnips on top. Spoon the pesto over the top, then scatter on the ricotta.
Braised lamb neck with persimmon and feta salsa
Yotam Ottolenghi’s braised lamb neck with persimmon and feta salsa. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Kristine Jakobsson.
Persimmons have a really distinct, sweet and perfumed flavour and a texture that feels both firm and giving all at the same time. They’re best eaten at peak ripeness, when the fruit should feel like a slightly under-ripe vine tomato. The salsa also works as a standalone salad.
Prep 25 min Salt 20 min Cook 2 hr 30 min Serves 4
4 lamb neck or shoulder fillets (800g), cut into 4cm pieces Salt and black pepper 2 tbsp vegetable oil 6 garlic cloves, peeled and bashed lightly 1 onion (180g), peeled and cut into 8 wedges 1 persimmon, stem removed, peeled and cut into 6 wedges 1 red chilli, cut in half lengthway (remove the pith and seeds if you prefer less heat) 1 tbsp thyme leaves 2 cinnamon sticks 1 tsp cumin seeds 5 cardamom pods, bashed open in a mortar 2 tbsp tomato paste 150ml white wine 300ml chicken stock 3 x 12cm flatbreads, lightly toasted and cut into nacho-sized triangles
For the salsa 1 persimmon, peeled and cut into ½cm-dice 1 shallot, peeled and thinly sliced into rounds 1 lemon, zested, to get 1 tsp, and juiced, to get 1 tbsp ¼ tsp urfa chilli flakes 1 tbsp vegetable oil 1 tbsp parsley leaves, roughly chopped 1 tbsp dill fronds, roughly chopped 75g feta, crumbled into 1cm pieces
First, toss the lamb and a teaspoon of salt in a large bowl and set aside for 20 minutes.
Put a large casserole for which you have a lid on a medium-high heat, add a tablespoon of oil and, once hot, sear the lamb in three or four batches for four to six minutes each, until a deep golden brown on all sides, then return to the bowl.
Pour the remaining tablespoon of oil into the casserole pan, add the garlic, onion, persimmon wedges, chilli, thyme, half a teaspoon of salt and a good crack of black pepper, and cook, stirring, for five minutes,until the persimmon starts to break down. Return the lamb to the pan, stir in the tomato paste and cook for two minutes.
Pour in the wine, cook for another two minutes until the liquid reduces by two-thirds, then add the stock and bring to a boil. Turn down the heat to low, cover and simmer, stirring occasionally, for 90 minutes. Remove the lid, cook for a further 20 minutes, then take off the heat and leave to rest for 10 minutes.
Meanwhile, put all the salsa ingredients in a medium bowl and mix gently.
Arrange the flatbread pieces on a large serving dish with a lip, spoon the braised lamb on top and serve scattered with the salsa.
Bitter orange posset with hibiscus granita
Yotam Ottolenghi’s bitter orange posset with hibiscus granita. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Kristine Jakobsson.
Make the most of the short, sharp Seville orange season – the fruit’s tart juice is very special indeed – but during the rest of the year, a mix of two parts lime juice to one part regular orange juice and an equal mix of both lime and orange zest will work just fine as a substitute. These quantities will make a bit more granita than you need here, but it keeps well in the freezer for up a month.
Prep 10 min Cook 15 min Chill/freeze Overnight Serves 8
For the granita 150g caster sugar 10g dried hibiscus, ground to a powder, or the leaves from 3 hibiscus tea bags 350ml Seville orange juice (from 4-5 oranges) 10g mint leaves, finely chopped
For the possets 130g caster sugar 600ml double cream 2 Seville oranges, zested, to get 1 tbsp, and juiced, to get 80ml Flaked sea salt
First make the granita. Put the sugar, hibiscus and 150ml water in a medium saucepan and bring to a boil over a medium-high heat. Leave to bubble for two minutes, then pour into a freezer-proof container with a lid and whisk in the orange juice. Leave to cool to room temperature, then cover and freeze for two hours.
Use a fork to scrape through the partially frozen mix and break up the ice crystals, then return to the freezer. Repeat the scraping every hour for the next two hours, until the mix resembles crumbly snow. Mix in the mint, then return to the freezer overnight.
Meanwhile, make the possets. Put the sugar and cream in a medium saucepan on a medium-high heat and bring to a simmer, whisking well to combine. Turn down the heat to medium, cook for a minute, whisking constantly, then take off the heat and whisk in the orange zest and juice. Quickly divide the mix between eight small glass tumblers and refrigerate for at least six hours, and preferably overnight.
Next day, scoop a large spoonful of granita on top of each posset, sprinkle over a pinch of salt and serve.
By the time the bone-chilling month of January comes along—when nearly everyone in my fair city of New York is clad with layer upon layer of wool, cashmere, and down—I tend to go for cocktails without any form of chill whatsoever. No ice, no cold spirits, no chilled glassware. This time of year, I like my concoctions hot hot hot. Because in my mind, what’s more comforting than wearing your coziest sweater (and fuzziest socks) as you sip on a mezcal-infused hot chocolate—or mulled wine—when it’s 19 degrees outside? Not a whole lot.
And given that we’ve got a few more months of winter weather to contend with, there’s plenty of time to experiment with all the hot cocktail recipes you can get your hands on—and you best believe that’s what I’ll be doing as I hunker down. And I highly recommend you do the same.
Below are 21 recipes (from some of America’s finest bartenders) to try this season—from a delicious wassail that packs a punch to a rum-forward coffee drink reminiscent of Irish coffee, and beyond.
THE BEST HOT COCKTAILS TO ENJOY ALL WINTER LONG
PEARFECT COMBO
Pearfect Combo
Jacob Sunny
“Pearfect Combo is a warm cocktail made vibrant with the rich and complex flavors of a high-rye bourbon, inspired by our endless quest to discover new flavors, along with the pursuit of French culinary innovations. Winter reminds me of sitting outside, next to a fire, with the people I care for, with warm cocktail in hand, creating extraordinary memories. I designed this cocktail with the intention of keeping them warm and to help them create their own unique memories during this cold season. The cocktail is served in a coquette glass with whipped cream and spice dust as garnish. As a mixologist and the manager of Bastille Brasserie & Bar in Alexandria, Pearfect Combo allows me to bring a unique flavor to guests and elevate their dining experience.” —Jacob Sunny, restaurant and bar manager at Bastille Brasserie and Bar, Alexandria, Virginia
*Ginger–Cinnamon–Sugar Powder: Mix 1 oz. ground ginger, 1 oz. cinnamon powder, and 1 oz. sugar together and store in an airtight container.
Method: Pour lemon juice, simple syrup, and hot tea into coquette glassware. Add St. George Spiced Pear Liqueur and KO High Rye Bourbon. Stir to mix. Add whipped cream on top. Top with ginger-cinnamon-sugar powder.
SPICED APPLE WARMER
Spiced Apple Warmer
Eric Medsker
“Now that we’re back to hosting guests at home more frequently, why not make a larger format version of a wintertime favorite? The spiced apple warmer is always a fan favorite with the botanical mix of Fords Gin nicely complementing the warming spices of cider, cinnamon, and ginger.” —Tim Cooper, head of brand advocacy at Fords Gin
Ingredients (Yields 25 8-ounce servings)
1 bottle (750 ml) Fords Gin
5 liters cloudy apple juice or apple cider
Juice of 6 limes
Juice of 6 lemons
2 barspoons ground cinnamon
Thumb-sized piece of fresh ginger, peeled and finely grated
Superfine sugar, to taste
Method: In large saucepan, bring apple, lime, and lemon juices to simmer over medium heat. Add cinnamon and ginger. Stir continuously. Do not allow to boil. Add sugar to taste. Once concoction is well mixed and hot, add gin. Return to a hot temperature and put into a pitcher or dispenser. Garnish batch with lemon wheels. Garnish individual mugs or cups with cinnamon stick and star anise.
PORTER’S COFFEE BREAK
Porter’s Coffee Break
Chisum Pierce
“The job of a porter has always been a difficult one: They’re in charge of making sure that heavy items are lifted and get to where they need to be—as well as performing countless general tasks while serving their guests with a smile and keeping everyone happy. It’s often a thankless job, which is why they deserve to enjoy a drink that’ll keep them pepped up and cheery during their breaks. And the Porter’s Coffee Break does just that. Utilizing common ingredients for the common man, all of which do some heavy lifting in their respective roles in the drink to ensure everything comes together seamlessly and harmoniously, just like the vital job of its intended drinker.” —Justin Lavenue, owner/operator and cofounder of The Roosevelt Room, Austin, TX
Ingredients
1.25 oz. Jameson Caskmates Stout Edition
3 oz. cold brew concentrate (such as Chameleon)
0.75 oz. Guinness Irish Dry Stout
0.25 oz. grade A maple syrup
Heavy cream
Method: Begin by heating the cold brew concentrate on the stove or in a kettle to between 180–200˚F. Heat an Irish coffee glass with hot water. After 20 seconds, discard the hot water from the glass, then pour the Jameson Caskmates, Guinness, and maple syrup into the glass. Add hot cold brew concentrate leaving a half-inch wash line for the cream. Scoop around 1 oz. cold heavy cream that has been whipped with a whisk, then float it on the surface of the cocktail. Garnish with a few shakes of extra-fine grain Himalayan salt (to your taste preference) on the surface of the cream and top with a nice sprinkle of powdered cinnamon.
HOT BUTTERED RUM
Hot Buttered Rum
Fairmont Pacific Rim
“This classic recipe dates back to the 1600s and is reminiscent of warm boozy cookie dough. The spiced buttered sugar is a concoction of ingredients one would associate with winter: butter, brown sugar, nutmeg, cinnamon, and clove. These flavors blend perfectly with the spiced rum and make you feel like you’ve made a restaurant or cocktail bar-worthy drink at home.” —Grant Sceney, creative beverage director at Fairmont Pacific Rim, Vancouver, BC
Ingredients
1.5 oz. spiced rum
3.4 oz. hot water
Cinammon stick, garnish
1 oz. spiced buttered sugar*
7 oz. butter
14 oz. demerara sugar
1 pinch nutmeg
1 pinch cinnamon
1 pinch clove
*Spiced Buttered Sugar:Heat a small skillet over medium low heat. Add the butter, stirring until it’s melted. Add in the sugar, stirring until combined. Mix in the spices.
Method: Preheat a coffee mug with hot water. Discard hot water. Build all ingredients into mug. Stir with cinnamon stick to garnish and enjoy.
FIGARO MULLED WINE
Figaro Mulled Wine
Figaro Café
“This recipe was given to me by my mom and grandma. It was something they would make to warm us up after a day spent outside and it remains one of the best memories of winter. I took the recipe, made it stronger with the addition of orange liquor, but it basically remained the same recipe. You need to feel how much spices, sugar, orange juice, and lemon goes in. So basically, secret ingredient is love and thoughtful attention.” —Mario Skaric, co-owner of Figaro Café, New York, NY
Ingredients
750 ml. bottle of merlot or cabernet sauvignon wine
2 cups of mulling spices
0.5 cup of orange liquor (Cointreau is our house go-to)
2 oranges juiced (after juicing throw the halved, squeezed oranges in the mix)
3–5 tbsp. of demerara sugar
2–3 lemon peels
Method: Combine everything into a pot and heat up till it starts bubbling. Once it reaches that point turn the heat off and let everything sit for 15–20 minutes (that’s when all the flavors of the herbs and ingredients are being extracted and married into the wine). Make sure to not let it boil as the alcohol content will diminish. Garnish with cinnamon stick pierced through a cocktail pick.
HOT OAXACAN PENICILLIN
Hot Oaxacan Penicillin
R&D Philadelphia
“A classic Penicillin (blended Scotch, ginger honey, citrus, and a peated Islay Scotch float) is a modern classic and a cold-weather favorite for a reason. As the name suggests, it’s a comfort cocktail that feels like a warm hug when you’re chilly or feeling a little under the weather. The key elements that the two different Scotch expressions provide are mirrored in Teremana reposado and mezcal; namely, vanilla, caramel, woody depth, and an invigorating smoke. These agave spirits also bring a bright citrusy note to the table that isn’t found in the Scotch original. That idea coupled with the recognition that ginger and honey are staples in a lot of households resulted in a natural transition to making this a hot cocktail. The temperature brings all of the aromatics of the smoke, agave, and rich honey to your nose. The first sip is spirit-forward but it’s quickly rounded off by the honey. The spicy ginger announces itself in the finish, leaving a lovely warming sensation all the way down. As the lemon wheel steeps a bit, notes of citrus oil offer an invigorating burst of liveliness that carries through to the last sip.” —Resa Mueller, bartender at R&D Philadelphia, Philadelphia, PA
Method: Build in a tempered mug, top with 4 oz. hot water, and garnish with a lemon wheel.
MELLOW GOLD
Mellow Gold
McLain Hedges
“This is Mellow Gold, a take on the classic dish of cornbread and buttermilk. It is warm and comforting, savory and sweet, mellow and corny, and straight liquid gold. The juxtaposition of temperatures between the drink and the whip keeps you coming back for that next sip, while the flavors are a nod to my home growing up in Chattanooga (and even if it’s not from your home, I invite you to take a journey through mine).” —McLain Hedges, co-owner of Yacht Club, Denver, CO
*Salted Buttermilk Whip: In a shaker tin, add 1 cup heavy cream, a shaker spring, and ¼ tsp. salt. Shake for 30 seconds to 1 minute, maybe a touch longer. Check periodically to make sure you haven’t over-whipped the cream if needed. Once the cream has hit the “firm peak” stage, add up to ½ cup buttermilk and shake until you get a smooth and silky consistency that pours easily while not being too runny. (It should pour like pancake batter!) Keep cold for use. If using a stand mixer: add ingredients and whip, starting low and turning up the speed until firm peaks have formed. Lower the speed and add the buttermilk slowly until a silky, yet slightly runny cream has formed.
Method: First, warm a heatproof mug with hot water for at least 20–30 seconds. Second, dump hot water or reserve for another use; in that same warmed glass, add all ingredients minus the salted buttermilk whip. Finally, top with a good layer of the salted buttermilk whip and enjoy!
SPIKED WINTER COCOA
Spiked Winter Cocoa
Giuseppe Santochirico
“Growing up, the most magical time of the year for me was the winter—and not just for the holidays. My mother used to make this unbelievably thick hot chocolate that stood out from the blander store-bought ones. Years later, it’s always comforting to revive that memory, complementing and boosting up those flavors.” —Giuseppe Santochirico, beverage director, Midnight Theatre, Hidden Leaf, and Midnight Cafe, New York, NY
Ingredients
1 oz. espadín mezcal
1 oz. Amaro Montenegro
5 oz. hot cocoa (your favorite brand is fine)
Mini marshmallows, garnish
Coarse sea salt, garnish
Cinnamon powder (or 5-spice mix, if at hand)
Method:Warm up the hot cocoa and pour in an insulated mug. Add the mezcal and amaro and stir them in to amalgamate. Gently add the marshmallows on top, add a tiny pinch of sea salt and sprinkle over cinnamon powder (or 5 spice mix). Enjoy happiness in a glass.
IRISH COFFEE
Irish Coffee
Mr Black Roasters & Distillers
“I always recommend an Irish Coffee in the winter—it’s a classic, and the combination of coffee and whiskey is especially cozy when it’s cold out. I like to add some Mr Black, a cold brewed coffee liqueur made with real arabica coffee beans, to really emphasize that rich, coffee flavor.” —Stephen Kurpinsky, U.S. brand ambassador for Mr Black Roasters & Distillers
Method: Fill a footed Irish coffee mug with hot water to preheat it, then empty. Add Irish whiskey, Mr Black and simple syrup directly to the warmed glass; top with fresh, hot coffee until the glass is nearly full (about 4 oz). Top with a collar of the whipped heavy cream. Serve hot.
BROOKLYN BUTTERED RUM
Brooklyn Buttered Rum
Julie Reiner
“Milady’s is the ultimate cozy neighborhood spot, so it felt right to add a hot buttered rum to the menu this winter. I named this one the Brooklyn Buttered Rum because it’s a drink I created at my home in Brooklyn, so to me this drink really feels like curling up at home on a cold night.”—Julie Reiner, co-owner of Milady’s, New York, NY
Ingredients
2 oz. aged rum
3 oz. mulled cider*
2 gallons apple cider
1 cup (packed) light brown sugar
8 cinnamon sticks
2 tsp. whole cloves
2 tsp. ground cardamom
2 tsp. grated nutmeg
Zest of 4 orange peels
A pat of spiced butter (roughly one teaspoon to one tablespoon)**
2 cups unsalted butter, room temperature
6 cups (packed) dark brown sugar
4 tbsp. ground cinnamon
2 tsp. grated nutmeg
2 tsp. ground cloves
Method: To first make the spiced butter, cream the regular unsalted butter and the sugar together with a mixer until light and fluffy. Add the spices and continue beating one minute more. Begin the mulled cider by combining apple cider, sugar, spices, and orange peel in a pot. Bring to a boil, then simmer uncovered for 30 minutes. Strain the spices from the mixture. Combine mulled cider and aged rum in a pre-warmed glass mug, then float a spoonful of the spiced butter mixture on top of the cocktail.
MULL IT OVER
Mull It Over
Dan Padgett
“You can make your mulled wine in advance if necessary or if you have any left over and want to enjoy it again later. Best bet is chill in an ice bath (place your vessel in a larger bowl filled with ¾ ice and ¼ water). Once it is cooled, place in an airtight container and refrigerate. It will be good for 3 days in the refrigerator. Slowly bring back to temperature over low heat until hot enough to serve. You can reheat in a crockpot on low and then gradually increase to hot.” —Gabe Sanchez, beverage director at The Joule, Dallas, TX
Ingredients
2 bottles of syrah or pinot noir
¼ cup armagnac
¼ cup orange liqueur or ¼ cup port wine (reduced by ½ to ¼ cup)
2 cara cara oranges
¼ cup dark brown sugar
1 tbsp. honey
3 whole cinnamon sticks
5 star anise
8 whole cloves
10 white peppercorns
Method: Add cinnamon, anise, cloves to heavy bottom pot and toast over medium high heat. Slice oranges. When spices begin to smoke, lower heat to medium. Add wine, orange liqueur or Port wine, brown sugar and honey, orange slices and continually stir to combine and dissolve sugar. When mulled wine begins to slightly bubble reduce to low and cover. Taste for sweetness. Pour onto preheated mug. Garnish with orange zest wrapped skewered cranberries and cinnamon stick.
WASSAIL
Wassail
Clay Williams
“Making wassail on the winter solstice has been a tradition of mine for years; my friends and I sip, taste the nuance, and discuss what we want to leave in the old year and bring to the new one. I love bringing this warmth and reflection to the Musket Room, and it’s easy enough for anyone to try at home as the weather gets colder.”—Jeanne Torres, bartender at The Musket Room, New York, NY
Method:Simmer all ingredients in a pot for 20 min, store in refrigerator and reheat in an electric kettle when ready to drink. Garnish with brûléed orange slice and dehydrated cranberry
WARM SPICED SANDY
Warm Spiced Sandy
Sandy Giovese
“Mulled wine is delicious comfort that is unlike any other hot beverage. The aromas are captivating and the spices are easy to find and customizable to your taste. It’s a warm wine cocktail that always brings people together!” —Sara Lehman, sommelier and owner of Somm In The City
Ingredients (Yields Four 5.5-ounce Mugs)
2.5 cups Sandy Giovese Vino Rosso
1 oz. Cognac (optional)
3–4 orange peels
5–6 cloves
1 large cinnamon stick
Fresh orange peel or cinnamon stick, garnish
Method: In a sauce pot, add Sandy Giovese Vino Rosso, orange peels, cloves, and cinnamon. Bring to a medium boil, then down to a simmer. Turn off heat and let spices steep. Then strain out the cloves, cinnamon, and orange peels. Add Cognac (optional) and ladle into glasses. Top with an orange peel, a cinnamon stick, or a garnish of your choosing.
HOT OFF THE PRESS
Hot Off The Press
Bar Hill
“Hot cocktails are delicious in the wintertime. Lots of folks gravitate towards pairing barrel aged spirits with hot liquids since the flavors from the wood (such as vanilla and caramel) pair so perfectly together. The added spice from the juniper and richness from the raw honey found in Tom Cat Gin is unparalleled.” —Sam Nelis, beverage director at Barr Hill
Method: Pour both the Tom Cat Gin and Amaro CioCiaro into the mug. Heat up the apple cider, orange juice, honey syrup, and cinnamon stick separately. Top off glass with this hot mixture. Garnish with freshly grated nutmeg.
BUTTER BEER
Butter Beer
The Shanty
“Our Butter Beer cocktail speaks to the true millennial heart, with its inspiration coming straight from Harry Potter. It’s what we like to think they would be drinking at the Three Broomsticks when the cold weather comes around. Our take on Hot Buttered Rum features Mr. Katz’s Rock & Rye, butter infused overproof rum as well as the infamous gardenia mix from the elusive Pearl Diver tiki cocktail. Imagine a liquid Werther’s Original in the best kind of way.” —Marissa Mazzotta, bar manager at The Shanty, Brooklyn, NY
Method: Put all ingredients into a warm cup, add 1 heaping barspoon of gardenia mix while stirring in hot water. Top with nutmeg.
MITIGATING FACTOR
Mitigating Factor
Photo: Jordan Sanchez / Recipe by Chris Sahli
“This cocktail is great for winter as it’s a hot drink but has some tropical flavors and feels like it transports you to summer. The spicy tequila gives it a nice little punch.” —Jake Smith, bar manager at Rontoms, Portland, OR
Ingredients
1.5 oz. infused Batanga Tequila Blanco*
1 oz. apricot liqueur
0.5 oz. Drambuie
0.75 oz. Bärenjäger honey liqueur
0.5 oz. grapefruit juice
Grapefruit, garnish
Hot water
*Infused Blanco Tequila: Infuse serrano, jalapeño, and/or habanero peppers in tequila for 1–3 days.
Method: Warm glass mug under hot water from the coffee maker (or kettle), add ingredients and stir gently. Top with additional hot water and garnish with a grapefruit wedge.
BASIL HOT TODDY
Basil Hot Toddy
Beam Suntory
“One thing I love about this hot toddy, that you don’t see in a standard hot toddy recipe, is the addition of ginger! It adds the perfect amount of spice and provides what I like to call the ‘warm hug’ feeling while you drink it! I grew up with those flavors: Any time I had a cold or didn’t feel well, my dad would give me hot water with lemon, ginger, and honey, and it would always make me feel better! Those ingredients, to me, have always been the cure for what ails you.” —Amy Probasco, cocktail consultant at Beam Suntory
Ingredients
2 parts Basil Hayden’s Kentucky Straight Bourbon
1 part honey
2 lemon wedges
2–3 slices of ginger, peeled
4–5 dashes Angostura bitters
4 parts hot water
Cinnamon stick or grated cinnamon
Method:In a saucepan over medium-heat, heat the ginger and water until almost boiling.Pour the water into a large mug, straining out the ginger.Add the honey, stirring until it is well dissolved.Squeeze and drop in the lemon wedges.Add the Basil Hayden’s and bitters, giving it another stir to incorporate all of the ingredients. Feel free to add more honey if you like it a little sweeter!Garnish with a cinnamon stick or grated cinnamon.
NIGHTCAP
Nightcap
Jessica Christensen
“Nightcap was created specifically as a dessert menu cocktail for the 630 Park Restaurant. I have always loved a boozy coffee cocktail, my mom used to make coffee with peppermint schnapps and Kahlua with creamer and whipped cream during the winter anytime we came over and visited. I always loved them, and it was always so comforting. Although hers were always extremely sweet, definitely a dessert in a cup! This one I wanted it to be sweet without losing the coffee flavor, and sophisticated enough to belong on a Steakhouse menu. This cocktail is a simple pour over, just adding each ingredient one after another, filling with coffee and topping it off with whipped cream and the chocolate shavings.” —Jessica Christensen, lead mixologist at Graton Resort & Casino in Sonoma County, CA
Ingredients
1 oz. Myers’s dark rum
½ oz. Mozart chocolate cream liqueur
½ oz. Frangelico
Coffee
Whipped cream
Chocolate shavings, garnish
Method: In a coffee mug (ours is a 12-ounce coffee glass) pour the Myers’s Dark Rum. Add the Mozart chocolate liqueur. Add the Frangelico. Fill with coffee and top with whipped cream and chocolate shavings
SPIKED MEXICAN HOT CHOCOLATE
Spiked Mexican Hot Chocolate
Gran Centenario
“The Spiked Mexican Hot Chocolate made with Gran Centenario Añejo is the perfect cocktail for the holiday season. The añejo tequila offers aromatic notes of toasted oak, chocolate, caramel, and nuts, which is complemented by the chili powder and cinnamon—a great way to stay warm on those cold nights.” —Jaime Salas, head of agave advocacy at Gran Centenario
Ingredients (Yields 4 Servings)
6 oz. Gran Centenario Añejo Tequila
4 cups of milk
6 oz. semi-sweet chocolate
½ tsp. cayenne powder
1 cinnamon stick
Sugar
Method: Add milk, cayenne, and cinnamon to a large sauce pan. Mix and heat at medium-low temperature. Add chocolate, then swizzle and stir with a traditional Mexican molinillo or whisk until dissolved and frothy. Pour 1.5 oz Gran Centenario Añejo tequila in each mug and fill to top with finished hot chocolate. Add sugar to taste. Makes 4 servings.
HOT APPLE PIE MARGARITA
Hot Apple Pie Margarita
Fresh Victor
“The Fresh Victor jalapeño and lime brings a spicy margarita kick while the apple cider and baking spices add the apple pie in this delicious mash-up of a twisted margarita that can be served hot or cold. The hot version is especially intriguing as it really brings out both the spicy heat of the jalapeño and the warming heat of the baking spices.” —H. Joseph Ehrmann, chief mixology officer at Fresh Victor
Ingredients
1.5 oz. Fresh Victor Jalapeño & Lime
1.5 oz. apple cider
1.5 oz. tequila (any aging)
2 shakes pumpkin pie spice (store bought or homemade)
Dehydrated apple slice
Method: In a small pot add all ingredients plus 2 oz. of water and warm on the stove until reaching desired temperature. Pour into a hot mug and garnish.
ALL BUTTERED UP
All Buttered Up
Sean McClure
“This cocktail in particular is quite versatile in that you can choose your cocktail base spirit. It’s best with darker aged spirits such as whiskey, brandy, aged rum, and even añejo tequila. This cocktail is a riff on the classic Hot Buttered Rum, but we sweeten and spice up the butter. We call this ‘butter batter’. This can be made ahead of time and be kept in the fridge for whenever you wish to impress guests with a delicious hot cocktail. The water can be switched out for tea if you have a favorite winter warming tea.” —Sean McClure, master mixologist and beverage director at The Ivory Peacock, New York, NY
Ingredients
2 oz. rye whiskey
4 oz. hot water
2.5 tbsp. butter batter*
1 stick salted butter, softened
2 cups light brown sugar
1 tsp. ground cinnamon
½ tsp. grated nutmeg
Pinch of ground cloves
Pinch of allspice
10 ashes Angostura Bitters
* Spiced Cocktail Butter Batter: Cream all ingredients together using a kitchen-aid or a hand mixer. Roll the batter into 2.5 tbsp. Sized balls and place them in a sealable container. Cover and store in the fridge for up to a month.
Method: Warm your glass/mug with hot water. Discard the water. Add butter batter ball to the mug and top with the whiskey and the hot water. Using a swizzle stick, a small whisk, or a small fork, vigorously mix the cocktail until the butter batter is fully dissolved.
Citrus is far more than a delicious ingredient. Vitamin C is just one of the most widely identified nutrients. It is important for supporting the body’s all-natural protection method, allows the human body take in iron, and presents essential antioxidant assistance. Exploration also implies that substantial intakes of foods abundant in vitamin C may possibly assist aid coronary heart well being and healthful growing old, and help decrease stress and panic.
When cooking with citrus, very little is squandered — the sweet and tangy juice, the luscious flesh, and the intensely flavored, oil-packed rind can increase tasty notes to approximately any dish. Citrus fruit can be saved small-term (up to one 7 days) at space temperature. To prolong the shelf life (up to 3 to four weeks) of citrus fruits, keep them in the refrigerator. The practicality of citrus storage allows for many strategies to incorporate them into your cooking. You can use the zest, juice, segments or even the total fruit.
InvestigateCook a Valentine’s Day food to slide in adore with using these citrus recipes
Let us commence with the zest. The pores and skin of citrus fruit is made up of the zest, the outer vibrant layer in which the necessary oils are found. Underneath the zest is the spongy white pith, which is bitter and requirements to be blanched or cooked for a long time to make it extra palatable. When you want zesty taste with no discoloration, use only the zest. The high acidity of lemon juice will change most inexperienced vegetables yucky, drab military green.
The sharp, fine-toothed rasp grater known as a Microplane is an outstanding resource to take out the outer zest from citrus fruit. A mild touch with this helpful kitchen gadget will take away the outer zest and depart the bitter pith powering. You can also use the fantastic aspect of a box grater, a pronged zester, and even a vegetable peeler.
Zest is ideal geared up instantly prior to use, not grated in advance as it will dry out.
At the time you’ve zested the fruit, it is time to get inside. You can juice it or section the fruit. For juicing, only roll the citrus on a difficult surface with the palm or your hand to loosen up the juices. Then, halve the fruit horizontally. Future, you can use a citrus juicer or only seize a dinner fork with lengthy tines. Insert the fork into the cut facet and move the fork about with a person hand even though squeezing the fruit with the other.
InvestigateSqueeze me, peel me
Juice is concentrated citrus taste but be mindful when incorporating it to animal and plant-based mostly dairy merchandise, especially lower unwanted fat, or minimized excess fat as the acid might induce it to curdle. Attempting to slice again on salt? Use citrus juice in its place. Acidity, like saltiness, also leads to an maximize in salivation, basically producing food items far more mouth-watering.
You can also section the fruit with system regarded as peler a vif in French cooking. This interprets to “remove the pores and skin,” but it is a lot more than only peeling off the outer skin as with your fingers. This system also eliminates the outer white membranes of the section, exposing entire parts of flesh and vesicles, the tear-formed sacs within just the segments that consist of the actual juice.
DiscoverRECIPE: Make Bonefish Grill’s Citrus Herb Vinaigrette
To section citrus fruit, applying a tiny sharp knife and a reducing board, slice off the leading and base so it will stand upright. Established the fruit upright on a clean up get the job done surface area. Functioning from major to base and next the curve of the fruit, slice off the peel, white pith and outer membranes to expose the segments. You can then cut the fruit crosswise into “wagon wheels,” round slices of fruit with segments divided by white pith, or into unique segments of pure juicy fruit.
Give your recipe rotation a shot of sunshine with citrus. Salads, appetizers, mains and desserts all can reward from a burst of brightness. Check out cooking with large chunks of citrus fruit, skin and all, for significant bursts of taste like with this Spicy Hen with Clementines. Or buck convention and make Total Meyer Lemon Dressing, ideal for dipping veggies or drizzling about grilled seafood or hen. (In this instance, the taste of the bitter pith is lessened by the floral lemon.) The Mixed Citrus Salad with Fennel and Feta is a great way to enable citrus shine. Last of all, my greater-for-you Citrus Pudding Cakes are guaranteed to cure the wintertime blues.
Virginia Willis is an Atlanta-primarily based Foodstuff Network Kitchen chef, James Beard Award-successful meals author and writer of 7 cookbooks. Adhere to her at virginiawillis.com.
RECIPES
Let the sunshine in with recipes for Combined Citrus Salad with Fennel and Feta, Total Meyer Lemon Dressing, Spicy Hen with Clementines, and Citrus Pudding Cakes.
DiscoverJanuary salads go from blah to wonderful with this citrusy recipe
Blended Citrus Salad with Fennel and Feta
This is a salad with no any policies — other than it’s all about the citrus and the salt. Salt from the feta and salt sprinkled on the citrus. The salt on the wagon wheels provides out the juice, building its individual savory dressing. If you want, you could insert thinly sliced scallions or crimson onion for sharpness.
Entire Meyer Lemon Dressing
This zesty sauce is shiny, daring and a snap to make. Irrespective of whether utilized for dipping, dabbing or drizzling, it pairs with everything from crudités to shrimp to roasted hen.
Spicy Hen with Clementines
Assemble this dish in the morning so it marinates all day and pop it in the oven at the finish of the working day. Dazzling, cleanse and refreshing — together with wholesome, easy and most of all delightful — it’s the finest of weeknight cooking. Provide with couscous or rice for a uncomplicated supper.
Citrus Pudding Cakes
Pudding cakes are the amazing relationship of easy, creamy pudding and moist, tender cake crumb.The cake rises to the best, and there is a heat, pudding-like sauce underneath.
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She began accomplishing chef demos with Neighborhood Farmers Marketplaces, which broadened her exposure to seasonal make as she shopped at a market’s sellers and then designed recipes to demonstrate on-site, supplying samples to current market purchasers and encouraging them to shop with the farmers and adapt her recipes at dwelling.
InvestigateRECIPES: Improved broths provide as bases for fresh tumble meals
Her White Bean Chili with Sweet Potatoes is an case in point of her creativity in the kitchen. “I desired to do something with cannellini beans which I hadn’t cooked right before. I searched for recipes and discovered some suggestions for Mediterranean-flavored dishes. I like cherry tomatoes, so I included all those. The result is a dish complete of nutritious vegetables, as properly as protein and fiber, that I love to take in so considerably that I make it every week.”
She formulated her Potato Leek Soup as a outcome of coming property with leeks from Woodland Gardens. “The leeks seemed delightful but I experienced in no way cooked with them. A minimal investigation at The moment Upon a Chef for inspiration, some tweaks and I ended up with a delicious, nourishing, super-simple soup.”
One working day when she was craving a salad and experienced butternut squash and beets on hand, she scrolled via social media for strategies for salads working with root vegetables. She was influenced to build her Butternut Squash, Beet, Couscous and Arugula Salad, which she especially enjoys for the toasted chickpeas. She suggests they flip into “crispy protein croutons.”
If you have resolved to cook additional and consume effectively in the new year, her recipes present a great place to commence.
Check outRecipes: Drop for these hearty dishes paired with robust beers
RECIPES
To fulfill appetites throughout the cold months of a Georgia winter season, Tatiana Gonzalez shares 3 recipes for hearty dishes that integrate the season’s most bountiful veggies. Her recipes phone for Italian seasoning. She works by using a blend that consists of basil, oregano, thyme, rosemary and parsley.
InvestigateRECIPE: Creamy white beans make a hearty one particular-pot dish
White Bean Chili with Sweet Potatoes
At first glance, this may well not search like a standard chili recipe. But the adobo seasoning, with its combine of salt, cumin, garlic, black pepper and oregano, gives the expected chili punch.
Potato Leek Soup
Gonzalez adapted the strategy of the French common chilly soup, vichyssoise, and developed a lighter model to be served scorching. She suggests applying your possess vegetable broth or if you never have home made broth available, earning broth from a vegetable soup foundation like Better Than Bouillon, obtainable in the soup part of the grocery keep.
Butternut Squash, Beet, Couscous and Arugula Salad
This salad, with its colorful combine of roasted veggies and chickpeas, is hearty sufficient to provide as the most important dish for lunch or evening meal. Gonzalez indicates making use of your personal vegetable broth or if you do not have do-it-yourself broth offered, creating broth from a vegetable soup foundation like Greater Than Bouillon, obtainable in the soup area of the grocery retail store.
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This pasta version of French onion soup makes a simple, delicious comfort meal full of onion flavor and gooey melted cheese. Sweet onions are caramelized in olive oil and butter to form the base of the sauce.
Ultra delicious Thai-inspired butternut squash red curry that is creamy, spicy, rich and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.
Ready for the ultimate one-pot dinner? This Cajun chicken pasta alfredo is unbelievably simple to throw together and absolutely the best kind of comfort food—it’s on the dinner table in only 30!
Tender beef short ribs braised in the slow cooker until the meat falls off the bone, and served over creamy mushroom risotto. This is a flavorful, comforting dish that the whole family will love!
This quick and easy beef noodle stir fry takes under 30 minutes and is easily made gluten-free! Full of veggies, beef and a flavorful sauce, your whole family will love it!
Mushroom spaghetti aglio olio: a simple but incredibly tasty and fulfilling meal that you can make from scratch in just 40 minutes. Best of all, it’s gluten-free and vegan too!
Hearty Korean BBQ bowls made with bulgogi beef, garlic-scented rice, quick cucumber carrot salad and half-boiled eggs. These bowls are warm, comforting and loaded with protein.
