Warm Beaujolais Kir

Name: Warm Beaujolais Kir
Yield: Makes about 4 cups, serving 4 to 6
Ingredients: A bottle of Beaujolais; 3/4 cup crème de cassis, or to taste; Two 3-inch strips of lemon or orange zest removed with a vegetable peeler plus, if desired, lemon or orange slices for garnish

August 20, 2004

Recipe information

Yield
Makes about 4 cups, serving 4 to 6

Ingredients

A bottle of Beaujolais

3/4 cup crème de cassis, or to taste

Two 3-inch strips of lemon or orange zest removed with a vegetable peeler plus, if desired, lemon or orange slices for garnish

Preparation

Step 1
In a saucepan stir together the Beaujolais, the crème de cassis, and the zest and simmer the mixture, covered, for 5 minutes.
Step 2
Discard the zest, divide the mixture among wineglasses, and garnish each drink with a lemon or orange slice.

TagsCocktail Alcohol Beverages Red Wine Wine Crème de Cassis Liqueur Lemon Citrus Fruit Orange 5 Ingredients or Fewer Winter Gourmet

Recipe notes

Mint Julep

A strip of lemon zest balances this refreshing spring classic.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Homemade Whipped Cream

Fluffier, fresher, and fancier than anything from a tub or can.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.