Bring on the cheer: season's greetings by the glass - Holiday Entertaining

Sunset, Nov, 2002 by Jerry Anne Di Vecchio

Mulling over holiday party refreshments-of the liquid variety? Try these merry twists on tradition: If mulled wine appeals to you, but red-wine stains don't, mull white wine instead. For kir without alcohol, add sparkling apple juice to a lively cranberry base. Give chocolate lovers a seasonal surprise with mocha flog. And for a wintry version of the popular mojito rum cocktail, pour steaming mojito tea into a martini glass.

Mulled White Wine

PREP AND COOK TIME: About 20 minutes

NOTES: A lean white wine that hasn't been aged in oak works best for this drink. You can make the citrus base (step 1) up to 1 day ahead; cover and chill. Reheat to continue. For a clearer mulled wine, in step 2 pour the citrus base through a fine strainer into the wine, then add the whole spices. Add a few fresh lemon, orange, and kumquat slices for decoration as well, if you like.

MAKES: 12 servings

1/2  lemon (about 2 in. wide)
1/2  orange (about 2 1/2 in. wide)
  4  kumquats (each about 1 in. long)
  2  tablespoons honey
1/3  to 1/2 cup sugar
  6  whole cloves
  6  whole allspice
  2  cinnamon sticks (each 3 in. long)
  2  bottles (750 ml. each) dry white
     wine such as Pinot Grigio, Soave,
     or Sauvignon Blanc (see notes)

1. Rinse lemon, orange, and kumquats and thinly slice them, discarding seeds; quarter the orange slices. Put fruit in a 4- to 5-quart pan. Add honey sugar (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves, and allspice. With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes.

2. Pour wine into hot citrus base (see notes) and heat until steaming, about 8 minutes. Keep warm over low heat. Ladie into heatproof cups or wineglasses.

Per serving: 125 cal., 0% (0 cal.) from fat; 0.3 g protein; 0 g fat; 12 g carbo (0.3 g fiber); 7.4 mg sodium; 0 mg chol.

Christmas Kir

PREP AND COOK TIME: About 10 minutes, plus at least 1 hour to chill

NOTES: You can make the cranberry-kir (steps 1 and 2) up to 1 week ahead. Keep it on hand for quick re freshment; use just the amount you need and keep the rest chilled airtight.

MAKES: 1 1/2 cups cranberry-kir base, for 32 servings

  1  lemon (about 2 in. wide), rinsed
  1  orange (about 2 1/2 in. wide), rinsed
1/3  cup sugar
  1  can (11.5 oz.) cranberry-
     raspberry fruit juice
     concentrate
1/2  cup dried cranberries
  6  quarts sparkling apple juice,
     chilled

1. Slice lemon crosswise, discarding seeds and ends. With a vegetable peeler, pare peel from orange (colored part only); reserve orange for another use. In a food processor, whirl lemon and orange peel until finely chopped.

2. In a 3 to 4 quart pan, combine citrus mixture, sugar, fruit juice concentrate, and dried cranberries. Boil over high heat, stirring often, until reduced to 1 1/2 cups, 3 to 4 minutes. Cover and chill until cold, at least 1 hour.

3. Stir cranberry base. Spoon 1 tablespoon of the mixture, including fruit, into each glass (at least 1-cup size), add 3/4 cup sparkling apple juice, stir, and serve.

Per serving; 140 cal., 0.6% (0.9 cal.) from fat; 0.1 g protein; 0.1 g fat (0 g sat.); 34 g carbo (0.3 g fiber); 6.5 mg sodium; 0 mg chol.

Mocha Nog

PREP TIME: 5 to 10 minutes

NOTES: For a shortcut, you can use pressurized whipping cream; squirt 1 cup of it into the mocha nog, then squirt more onto servings.

MAKES: 4 servings

  3/4  cup whipping cream
1 1/2  cups chocolate milk (regular or
       low-fat)
  1/4  cup dark rum
  1/4  cup Kahlua or other coffee-
       flavored liqueur
  1/4  cup Frangelico or other
       hazelnut-flavored liqueur
    1  cup finely crushed ice
  1/4  cup semisweet chocolate curls

1. In a bowl, with a mixer at high speed, whip cream until it holds soft peaks (see notes).

2. In another bowl, whisk chocolate milk, rum, Kahlua, Frangelico, ice, and about 2/3 of the whipped cream until blended. Pour into tall glasses.

3. Spoon remaining cream in puffs onto drinks and sprinkle with chocolate curls.

Per serving: 374 cal., 48% (180 cal.) from fat; 4.4 g protein; 20 g fat (12 g sat.); 27 g carbo (2 g fiber); 73 mg sodium; 61 mg chol.

Hot Mojito Tea

PREP AND COOK TIME: 5 to 10 minutes

NOTES: The mojito--a mint-laced rum cocktail--might be the hottest drink in town these days, but it's served ice cold. We've turned the temperature on its ear for the holidays. To warm glasses, fill with hot water, then drain. Garnish each glass with a mint sprig and a lime slice.

MAKES: 2 servings

  2  tablespoons lightly packed rinsed
     fresh mint leaves
  2  teaspoons firmly packed brown
     sugar
  1  tea bag (English Breakfast, Earl
     Grey, or black tea)
1/4  cup rum (dark or light)
  1  tablespoon lime juice

1. Rinse a small teapot with hot water, then drain. Add mint leaves, brown sugar, tea bag, and 1 cup boiling water; cover and let stand for 2 minutes, jiggling tea bag several times. Lift tea bag out and add rum and lime juice.

2. Pour mojito tea through a fine strainer into warmed heatproof martini or wineglasses (at least 1-cup size; see notes).