We are deep into December, which means we are in full on holiday mode here at TKC headquarters. What better way to enjoy some holiday podcast goodness than by inviting some friends by to share a few recipe ideas? We’ll visit Yewande Komolafe and learn about her hibiscus-spiraled ginger cookies. Then it’s off to New Orleans with Bryan Dias to talk mulled wine and Liz Williams to share a secret-not-so-secret recipe for leftover turkey.
Mentioned in this Episode
Yours truly helping to decorate our perfectly round Christmas tree in 1979.
Hibiscus Spiraled Ginger Cookies
This wonderful recipe from Yewande Komolafe of the New York Times features a ginger-studded cookie swirled with tart hibiscus, orange and turbinado sugar. The recipe is part of the 24 Days of Cookies from the Times, so if this one isn’t your style, there are more to choose from!
Yewande walks us through the recipe below. Also be sure to check out her Instagram, and her new cookbook for kids, “Waffles + Mochi: Get Cooking!“
Mulling over making some mulled wine you say? Bryan Dias of the NOLADrinks Show gives us a primer on the essential makeup of this classic winter beverage. Here is his recipe:
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Mulled Red Wine
Description
Warming spices and fruit elevates red wine to a classic comfort beverage for cool winter evenings.
Ingredients
- 2 (750ml) bottles or one 1.5L bottle of dry red wine (can half the recipe with one 750ml bottle, if desired)
- ¼ cup brandy
- ¼ cup dry curacao (such as Pierre Ferrand)
- 1–2 oranges (optional), sliced into rounds (also peeled, if you would like a less-bitter drink)
- 8–16 whole cloves
- 4–6 Allspice Berries
- 2 Cardamom pods (remove shells, use seeds – can heat the seeds over low heat to release aromatics, optional.)
- 2–4 cinnamon sticks (add second two later, if desired)
- 2–4 star anise (add second two later, if desired)
- 2 to 6 tablespoons sugar (demerara, palm), honey, maple syrup, or pomegranate molasses to taste (or your desired sweetener). Start with 2 or so tablespoons and go from there.
- Optional garnishes: citrus slices (orange), extra cinnamon sticks, extra star anise
Instructions
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Add all ingredients to a saucepan or pot. Heat on medium low until to just below a simmer (super light bubbles – you can use a confection thermometer and keep it just below 172 degrees F).
- After 15 minutes of a near simmer, taste and adjust any spices or sweeteners as you see fit.
- Continue at a near simmer for another 15 minutes. Strain out the solids and serve!
Notes
- You can keep the wine warm for longer periods of time, just be aware that the spice flavor can intensify the longer they steep in the wine. Also be sure to keep the heat below 172 degrees F to avoid cooking off the alcohol in the wine.
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Keep in mind this is all “to taste.” For example, I like clove, so I go heavier in the range on that one. Taste your wine and know what it’s bringing to the table. Does it have a lot of residual sugar? If so, be mindful of the amount of sweetener you use.
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I tend use an inexpensive French wine in a 1.5L bottle – they are usually not over-oaked and have less residual sugar. A young, fruit forward wine is ideal. Try and avoid something that is overly tannic or overly oaked. Good varietals/styles can be (but are not limited to) Zinfandel, Grenache, Merlot, Beaujolais, Beaujolais Nouveau, Malbec, etc. No need to use expensive wine (or expensive brandy)!
Turkey Bone Gumbo
Liz Williams transforms leftover turkey from sandwich fodder to a meal worthy of celebration! Be sure to check out her show on the Nitty Grits Podcasts, Tip of the Tongue.
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Turkey Bone Gumbo
Description
Never settle for plain turkey sandwiches again. Turn your leftovers into a crowd-pleasing gumbo!
Ingredients
- ¼ cup flour
- ¼ oil or bacon fat, or even duck fat if you have it
- 2 large onions, chopped
- 1 bunch chopped scallions
- 3 stalks of celery, chopped
- One large green bell pepper, chopped
- Garlic, minced, at least 3 cloves
- Sausage, smoked, lots depending on how much turkey there is
- Leftover Turkey Gravy
- Water or broth or white wine
- Bay leaf or two
- Thyme
- Salt and pepper
- Turkey carcass
- Leftover turkey meat, cut into bite size pieces
- Bunch of parsley, chopped
- Filé and hot sauce for the table
Instructions
- In a large pot, make a dark roux with bacon grease or duck fat and the flour. When the roux has reached the right color (deep brown) add the chopped onions and scallions. Stir well and allow the onions to begin to caramelize. Then add celery, bell peppers, and garlic.
- When vegetables are all soft, add the sausage and brown. Stir in the leftover gravy. Add stock or water or wine to cover everything in the pot, and then add the turkey carcass.
- Add leftover turkey meat, bay leaves and thyme. Simmer at least 2 hours so flavors can meld. Taste and adjust seasonings (especially salt and pepper). Add the chopped parsley. Remove turkey carcass, and serve!
Notes
I always make a cornbread and oyster dressing which I serve with the turkey on Thanksgiving. I use a large scoop of this dressing into the bowl of gumbo (as with potato salad). I serve this gumbo with hot sauce and filé on the table.
Hot Buttered Rum Mix Recipe
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Hot Buttered Rum Mix
Description
Store this hot buttered rum mix in the freezer and you’ll be ready for a spicy treat any time!
Ingredients
- 8 ounces butter, softened
- 8 ounces brown sugar
- 8 ounces powdered sugar
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 quart vanilla ice cream, softened
Instructions
- In a large mixing bowl (or bowl of a stand mixer) combine butter, brown sugar, powdered sugar and spices. Using a hand mixer, mix on medium speed until all ingredients are well combined.
- Add softened vanilla ice cream and mix on medium until smooth and butter, sugar and spices are completely blended together with ice cream.
- To make a hot buttered rum, add one heaping tablespoon (or more to taste) of mix into a mug. Add desired amount of dark or spiced rum (I recommend about one ounce). Add boiling water and stir until mix dissolves. Top with whipped cream and a sprinkle of cinnamon and enjoy!
Notes
- Mix can be stored in freezer for up to three months. Just scoop out whatever you want any time!
- These make a great non-alcoholic beverage, just omit the rum!
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