Author: ajeanneinthekitchen

Yesterday I posted Ian Normandin’s post about vegan wines. Vegan Wines Today, I am giving you my article that I submitted to him, that he posted in the Arlington Wine & Liquor’s news letter, Ian Normandin at Arlington Wine and Liquor, https://www.arlingtonwine.net/. Ian asked me to write something about wine cocktails.

Here is my article that I submitted to Ian.

As we all know wine, and alcohol in general, have been around for many 1000’s of years. Making wine cocktails has been around for about the same amount of time too. People like to flavor their alcohols with all kinds of different flavors to make the alcohol taste better, while still achieving and enhancing the effects of intoxication.

A wine cocktail is a mixed drink where wine is the primary alcohol, with distilled alcohol or another mixer added. Most wines used in cocktails today are sparkling, fortified, aromatized, or distilled spirits made from wine. On top of the base ingredients, a cocktail can contain any number of liquids, fruits, infusions, dilutions, and different flavorings. Any kind of fruit can be used to make a wine cocktail, but the most common fruits used are citrus fruits, berries and stone fruits. Wine, or beverages made from wine, add complexity to the sharp taste of high proof spirits, and is an indispensable ingredient behind the modern bar. Wine cocktails as we know them today, were created in 1948 by Giuseppi Cipriani at Harry’s Bar in Venice.

Sometimes wine cocktails go by the names of aperitif, wine spritzers or wine coolers too. People are often misled, thinking that wine cocktails contain less alcohol than just plain wine itself. Sometimes this is true, but often the cocktails contain a higher amount of alcohol, like in the case of the Sidecar or French 75. A Sidecar is made from cognac, orange liqueur, and lemon juice, it’s believed to be named after the motorcycle attachment and traces its origins to London at the end of World War I.

People all around the world have their own versions of interesting wine cocktails. They have a very long and diverse history. In Ancient Greece, they liked to mix in a little honey and seawater with their wines. In China, they infused their wines with different herbs and various roots. The Hungarians have been adding a variety of spices and herbs, including wormwood, into their wines since the 15th century. The Minoan Cretans mixed beer, mead, and wine 3,000 years ago. The Spanish are famous for their many types of Sangria that incorporates fruit and other alcohols, such as brandy, into their wines. The French and Italians like to use Vermouth as a type of wine cocktail, since after all, Vermouth started as a fortified wine that was used for medicinal purposes. Italians also love their Limoncello, which is also a wine cocktail. Wine cocktails are popular all over the world and the possibilities are endless. All it takes is a little creativity and imagination.

The holidays are here, and are being celebrated around the world in many different ways. One way to ring in the Holiday “spirit” is by drinking mulled wines, also a form of a wine cocktail. Mulled wines are wines that have been warmed and are enhanced with fruits and spices. It is believed mulled wines were created in the 2nd Century in Rome. Today, they are popular around the world and go by many names. It is called mulled wine in England and the U.S. but goes by other names in other countries including Glühwein (Germany), Glögg (Norway and Denmark), bisschopswijn (The Netherlands), vin chaud (France), vinho quente (Portugal and Brazil), svařené víno (Czech Republic), Sıcak Şarap (Turkey).

Wine is definitely great on its own, but you can do so much more with wine too. So this Holiday Season do something a little different for a change and make it a wine cocktail instead.

Once again, many thanks Ian for allowing me to collaborate with you. I look forward to future collaborations.

Happy Holidays and Merry Christmas everyone. Stay safe, stay well, and drink responsibly. ‘Til next time.

I mentioned to you awhile ago that I was going to be collaborating with Ian Normandin at Arlington Wine and Liquor, https://www.arlingtonwine.net/ in my post A Very Pleasant Surprise. Ian and I both wrote articles about wines that we shared with each other and to share with all of you. Today, I am sharing Ian’s article about vegan wines with you. Thank you so much Ian and Arlington Wine & Liquor for this fun collaborative opportunity.

Here is Ian’s Article. It’s titled Exploring Vegan Wines: A Guide to Conscious Sipping

Exploring Vegan Wines: A Guide to Conscious Sipping

For many wine lovers, the perfect bottle is all about taste, aroma, and food pairings. But for vegans and ethically conscious consumers, the choice goes beyond the flavor—it’s about how the wine is made and what goes into it. Surprisingly, many wines aren’t vegan-friendly due to the use of animal-derived ingredients during the fining process, which clarifies the wine. This raises important questions about the production methods and ingredients in every bottle. As more people look for ethical, cruelty-free alternatives in their food and drinks, vegan wines have risen in popularity. But what makes a wine vegan, and how do you know which wines meet those standards? Let’s explore the world of vegan wines, the practices behind their production, and why they might be the perfect choice for your next bottle. Whether you’re hosting a dinner party or enjoying a quiet evening, choosing vegan wine is a way to align your values with your glass.

Why Aren’t All Wines Vegan?

At first glance, wine seems like a simple blend of fermented grape juice. But the
winemaking process often involves a step called fining, which clarifies the liquid by removing sediments, proteins, and tannins. Traditionally, winemakers use animal- derived substances to achieve this, including:

 Isinglass: Gelatin from fish bladders, often used in white wines.
 Casein: A milk-based protein for softening flavors.
 Albumin: Egg whites, popular in red wines to reduce tannic harshness.
 Gelatin: Sourced from animal bones or connective tissues, filtering unwanted
particles.

These substances don’t stay in the final product, but their use means the wine isn’t vegan-friendly. For conscious consumers, this process raises concerns about ethical and dietary alignment.

What Makes a Wine Vegan?

Vegan wines are made without the use of animal-derived fining agents, which are often used to clarify and stabilize wines. Traditional fining agents like egg whites, gelatin, and isinglass (derived from fish bladders) are commonly used in many wines, but these are not suitable for vegans. Instead, winemakers of vegan wines turn to plant-based or mineral alternatives such as:

 Bentonite clay: A natural substance that helps remove impurities from wine
without affecting its taste.
 Activated charcoal: Known for its ability to filter out unwanted particles while
maintaining the purity of the wine.
 Pea proteins: A more eco-friendly fining agent that’s becoming increasingly
popular in the production of vegan wines.

Additionally, some winemakers skip the fining process altogether, embracing an unfiltered approach that results in natural, cloudy wines. These wines retain more of their original flavors and aromas, offering a more authentic and often more complex tasting experience.

Why Choose Vegan Wines?

By choosing vegan wines, you not only enjoy a delicious, ethically produced product, but you also support a growing movement toward sustainable, cruelty-free practices in the wine industry.

1. Ethical Alignment – For those committed to cruelty-free living, vegan wines ensure no animal products are involved at any stage of production.
2. Enhanced Flavor Profiles – Natural and unfiltered wines often have richer, more complex flavors. Vegan wines also tend to emphasize sustainability, resulting in better soil health and grape quality.
3. Environmental Sustainability – Many vegan wineries follow organic or biodynamic farming methods, reducing chemicals and promoting biodiversity.
4. Health Benefits – Without unnecessary additives or animal-derived residues, vegan wines offer a purer option for mindful drinkers.

How to Identify Vegan Wines

Unlike food products, wine labels don’t always clearly indicate whether animal-based fining agents were used in the winemaking process. This can make it tricky for vegans and ethically conscious consumers to determine if a wine aligns with their values. However, there are several ways to identify vegan-friendly wines:

 Vegan Certifications: Look for official certifications such as the “Certified
Vegan” logo or “Vegan Society Approved” stamp on the label. These markings
are a reliable sign that no animal-derived ingredients were used in the production process.
 Keyword Searches: Apps like Barnivore provide helpful vegan wine directories, listing brands and wines that have been verified as vegan. You can easily search by brand or specific wine to confirm whether it meets vegan standards.
 Transparent Producers: Many winemakers are proud to label their wines as
vegan-friendly. Some producers explicitly mention this on their bottles or
websites, making it easier to find wines that align with your ethical preferences.
 By paying attention to these indicators, you can ensure that the wine you choose is both delicious and in line with your ethical and environmental values.

Top Vegan-Friendly Wineries to Explore

Below are some top vegan-friendly wines from around the world:

1. Avaline (USA): Co-founded by Cameron Diaz, Avaline offers clean, organic, and
   vegan wines made with minimal intervention and sustainably grown grapes.
2. Frey Vineyards (USA): Pioneers in biodynamic winemaking, Frey produces fully
   vegan wines, free from animal-derived fining agents, with a focus on organic
   farming.
3. Loveblock (New Zealand): Loveblock wines are sustainably crafted and vegan,
   reflecting their commitment to environmental and ethical practices.
4. La Crema (USA): Known for bold, unfiltered vegan wines, La Crema produces
   wines with rich textures and flavors, allowing the natural essence of the grapes to shine.

These brands offer great options for those seeking high-quality, ethical wines.

Perfect Pairings for Vegan Wines

The beauty of vegan wines lies in their versatility. Whether you’re hosting a dinner party or enjoying a solo indulgence, here are some ideas:
 For robust reds: Pair with grilled portobello mushrooms, lentil loaf, or vegan
lasagna.
 For crisp whites: Complement with fresh garden salads, dairy-free cheeses, or roasted vegetable platters.
 For sparkling wines: Enjoy with fruit-based desserts or light appetizers like
bruschetta.

The Future of Vegan Wines

Vegan wines are becoming an integral part of the wine industry, reflecting the
increasing shift toward ethical and sustainable consumption. With more wineries adopting plant-based fining methods and offering transparent labeling, finding a quality vegan wine is easier than ever.

These wines aren’t just for those following a plant-based diet—they’re a choice for anyone who values sustainability, cruelty-free practices, and environmental
responsibility.

Thank you once again Ian for this very informative article. I know I learned a lot. I did not know that much about vegan wines. If any of you have questions, or would like to learn more about vegan wine options, please feel free to contact Ian Normandin at Arlington Wine and Liquor,https://www.arlingtonwine.net/ . I know he would be more than happy to help you and will direct to the right wine choices for you and your guests. Or better yet, if you are in the Poughkeepsie, NY area, please feel free to visit the store directly, in person. Arlington Wine and Liquor is located at 718 Dutchess Turnpike Suite 3, Poughkeepsie, NY 12603. You can also go online or call them at (866) 729-9463.

Have a great day and make everyday great. Make your days and holidays even better with great wines too. Stay safe and stay well. Merry Christmas and Happy Holidays. ‘Til next time.

My dear friend Julia, our very own from Retirement RV Dream https://retirementrvdream.com/, is always so sweet and thoughtful. She sent me this delicious box, or in this case, boxes, of delicious Ethiopian delights, from spices, to lentils to a fabulous cookbook. I can’t wait to play around with my new “toys”. 🙂 Yes, I admit, I get very excited about new cookbooks and new cooking ideas and recipes. I am like a little kid with his or her new toys that I can’t wait to play with. And like a little kid, I can never wait to open presents. And I didn’t wait this time either. 🙂

Thank you Julia, not just for these fabulously fun gifts, but mostly for your friendship. 🙂 I am very lucky indeed to have such a great, beautiful, thoughtful and generous friend. I will definitely be putting these delicious items to use very soon, and WE will definitely make something delicious next time we are together again. Love you lots. 🙂

I think we are like little kids at this time of year. Christmas is for kids; kids of all ages. Merry Christmas and Happy Holidays. Stay safe and stay well, and NEVER lose sight of the little kid inside each and every one of us. ‘Til next time.

I love crab cakes; what seafood lover doesn’t?! Crab cakes are an American dish that was eaten by the Native Americans for centuries, specifically in the Chesapeake Bay area of Maryland. It is believed that crab cakes were some of the first foods the Pilgrims ate when then arrived in the new world too. The Pilgrims modified these “cakes” and made them similar to their original minced meat cakes they were used to, only added crab instead. They are similar to croquettes or meat pies.

The Chesapeake Bay area had an abundance of blue crabs, making them a dietary staple for the residents of the area.

Crab cakes are enjoyed all over the coastal areas of the United States. Each state and each region has their own particular version of these delicious crustacean cakes too. The state of Maryland is famous for their crab cakes. The Maryland version is more crab and less cake than many other versions, which is one of the reasons why they are so popular. Crab cakes can be made with any type of crab, but blue crabs and Dungeness seem to be the more popular types used.

I made crab cakes the other day, for Larry’s birthday. I served them with steak, scalloped potatoes and roasted vegetables, per Larry’s request. Having Southern roots on my mother’s side, I often make my crab cakes the Southern way, which is a little “cakier” than the Maryland version. But this time, I reversed it, and made my crab cakes with more crab and added Cajun spices and seasonings. I like both versions a lot, but I think this new way is now my favorite way to make them.

I topped the crab cakes with a flavorful remoulade too.

Cajun Crab Cakes

The trick to keeping the crab cakes together is to chill them in the refrigerator, or the snow, like I did, because I didn’t have room in the fridge, for at least 30 minutes before cooking them.

1 lb lump crap

1/2 cup panko bread crumbs

6 TBSP mayonnaise

1 egg

1 tsp yellow mustard

1 tsp Worcestershire sauce

1 tsp lemon juice

2 tsp Cajun spice

salt to taste

1/4-1/2 tsp cayenne pepper, or to taste

fresh or dried parsley

Combine all the ingredients together except for the crab meat and mix well. Then gently fold in the crab meat.

Form the mixture into balls, then slightly flatten out a bit. Place the crab balls on a baking sheet lined with parchment paper. Chill for at least 30 minutes before cooking.

When ready to cook, preheat the oven to 450*F or 230*C. Bake for about 10 minutes or until they are golden brown and set.

I am a “saucy” kind of girl, so I don’t like to serve any “naked” foods, and that includes my crab cakes. Since I made my crab cakes Cajun style, I made a Southern style remoulade to go with them.

Cajun Remoulade

I like the tang of Miracle Whip, especially when making something a little spicy. Again, maybe it’s a Southern thing. I grew up with Miracle Whip, and actually like it much more than regular mayonnaise, though I use both. If you prefer regular mayonnaise, by all means, use it instead. Either works just fine. It all comes down to personal preferences.

1 cup Miracle Whip or Mayonnaise

1 dash of Tabasco Sauce

a dash of other hot sauce – we have some Caribbean hot sauce that really adds a kick, but a dab will definitely do you.

1-2 tsp lemon juice

1 tsp mustard

1-2 tsp paprika

Mix everything together and chill until ready to use, then dab a little on top of your crab cakes, or whatever else you want to spice up a bit.

As I always say, play with your food and have fun with it. You just never know what you’ll be able to create if only you allow yourself the chance to play around a bit.

Have a great day and make everyday great. Stay safe and stay well. Merry Christmas and Happy Holidays. ‘Til next time.

I made four dishes for our party, and then everyone else brought a wide variety of dishes to share. Even though it was a potluck, I always still make quite a few dishes as well. I can’t help myself, and often times Larry has to reel me in by reminding me that others are bringing things too. He also tells me NOT to make too many things that are too complicated to make. I kind of laugh at this one though. The last menu item I made for our party was a batch of little smokies that I cooked in a tomato wine sauce. It was simple and easy-peasy, but they all disappeared pretty quickly; always a good sign. So I am assuming everyone liked them.

Little Smokies in a Tomato-Wine Sauce

These little smokies were super simple. I just put everything in the crockpot and let them cook while I did other things to get ready for our little shindig.

I had some leftover tomato sauce, mixed in some fresh tomatoes and wine, along with some dried herbs like basil, oregano and Herbs de Provence, as well as some garlic and dried onions. I let everything cook at medium-high for about 2-3 hours, and then they were done. As I said, easy-peasy.

But just because something is easy-peasy does not mean that it is not still delicious. Don’t be fooled by the simplicity of some things. I have a confession to make. Sometimes I too don’t appreciate the simple things, particularly when it comes to cooking. I like to challenge myself, both in and out of the kitchen. But sometimes, I have to remind myself, that simple is often the best.

Remember the K.I.S.S rule – Keep it simple (Stupid). Have a great day and make everyday great. Stay safe and stay well. Happy Holidays and Merry Christmas. ‘Til next time.

Another menu item from our ornament exchange party was some beef bites. I used the London broil beef round that Larry smoked and turned it into some beef bites on crostioni.

I coated my baguette rounds with olive oil on both sides and baked them at 400*F or 200*C for about 25-30 minutes, flipping them over at about the half way point to get them golden brown and crispy. I used regular olive oil and a hint of red chili oil too.

I made these the day before the party then stored them in a sealed plastic bag until I was ready to use them.

I had a vision of what I wanted to make, but not being a cheese eater, I wasn’t sure what the best cheese option was. So I asked the cheese expert at my local store, and she recommended the Port Salut. I followed her advice, and these were a huge success.

I sliced the beef into thin slices. I put a small spread of either sour cherry spread or whole grain mustard on the crostini, added a little Port Salut soft cheese, topped them with the beef and then an additional spread of sauce on top. Then I added a tiny sprig of fresh thyme for decoration.

These were a HUGE hit and disappeared very quickly. And as you can see, they were elegant, but were super easy to make. They are perfect for any party or setting where you want to add some delicious nibblies. As much as I like to fancy things up, simple is often the best choice. Things don’t have to be fancy to taste good. But they do have to look fancy and pretty. Make people think you slaved away to prepare them. Keep it your little secret that you didn’t. 🙂

Have a great day and make everyday great. Stay safe and stay well. Happy Holidays. ‘Til next time.

One of the menu items I served at our annual Christmas party, Post Party was mini quiches. I made quite a few, both vegetarian and bacon versions. I made a lot because I knew I was going to have a house full of hungry people. Sometimes, I make mini, mini quiches, but this time I opted for a medi-mini size. I made them in my regular muffin pans.

They must have been very popular, because they ALL disappeared. There were none left! 🙂

Mini Quiches

The only real difference between my two versions were that most of them had bacon, and some did not. Other than that, they were filled with asparagus, red bell pepper, mushrooms, garlic and shallots.

I made my normal go-to dough. Once it was ready to work with, I rolled it out very thin and molded into my muffin pans, then filled each one full of fresh goodness. One of the many beauties of quiche, is that anything goes for the filling. You can make it with just about anything you wish and it will come out great.

I doubled my amounts of the egg mixture to fill all my cups, but I will give you the recipe to fill about 2 dozen medi-mini quiches, in a normal muffin pan. I also made a double batch of my dough.

The Dough

1 1/2 cups flour

6 TBSP cold, butter, cubed

1 tsp salt

1 egg

5-6 TBSP heavy whipping cream

1 TBSP dried herbs, optional

In a food processor, pulse the flour, butter, salt and herbs if using, together until it resembles coarse sand, about 15-20 seconds. Add the egg and cream and mix again until everything forms into a ball. Wrap in plastic wrap and set in the refrigerator for at least 30 minutes before rolling it out to shape.

The Filling

1 bunch cooked asparagus, cut into very small pieces

1 red bell pepper, diced fine

1 TBSP garlic

1-1 1/2 cups mushrooms, rinsed and sliced thin

1-2 small shallots, minced

1 TBSP fresh herbs – I used oregano, thyme and sage, chopped very fine

salt & pepper to taste

8 eggs

1/4-1/3 cup heavy whipping cream

1/2 lb bacon, diced and fully cooked

1-1/2 cups shredded cheese – I used Monterrey Jack

Preheat the oven to 375* F or 191*C.

Cook the vegetables in olive oil and/or butter for about 5 minutes, or until al dente. If you want to prepare both vegetarian and non vegetarian options, cook the bacon and vegetables separately. Cook the bacon fully and drain off the excess grease then mix in with the cooked vegetables, after you have made your vegetarian versions. If you are only making the meat option, you can cook everything together.

Whisk the eggs, cream and seasonings together well in a separate bowl and set aside.

Roll out your dough and use a cookie cutter to shape it. Then roll the dough out again, making it very thin. Mold it into the pans. No need to add oil or spray since there is so much butter in the dough. Press the dough firmly into the pans.

Add a little shredded cheese. Add about 1 TBSP of filling to each cup. Add about 2 TBSP, or as much of the egg mixture as the cups can hold with out overflowing.

Bake for about 30-45 minutes, or until the egg mixture is firm and set, and the crusts are lightly golden brown. Allow them to cool for a bit before removing them from the pan. Use a knife or spoon if needed to help lift them out a bit, but they should just pop right out of the pan. These are best when served hot, warm or at room temperature. You can enjoy these at anytime. They are good for breakfast, brunch, lunch, dinner, or appetizers.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Well, another successful Christmas party is officially in the books. We had a houseful of people, a lot of good food, and a lot of fun times that included lots of conversations between old friends and new, lots of laughter and of course, the star of the evening, the ORNAMENT EXCHANGE. 🙂 As always, there were a lot of fun, creative ornaments that came to the party, with a lot of good-hearted “stealing” as well. In the end, I think everyone enjoyed the ornaments they took home with them. 🙂

I made my cranberry chutney cake, Cranberry Chutney Cake along with some mini quiches, both vegetarian and with bacon, some little roast beef rounds with Port Salut cheese, and some little smoky sausages in a tomato-wine sauce. I also provided other nibblies, goodies, and sweets and treats.

Pre-party setting up. Just waiting for the guests to arrive.

And arrive they did too. We think we had about 50 or so people in attendance, all having a great time. Everyone who came were friends and family. Some were friends of friends. Some were work friends. Some were hockey friends. Some were neighbors, some were swim friends. And some were friends who are actually family.

We were so busy “hosting” that we forgot to get any pictures of Larry and I. But I will give you the photo we sent out to everyone with our Christmas cards. It was taken in Canada, on our epic journey through the Canadian Rockies.

Merry Christmas, Happy Hanukkah, and Happy Holidays everyone. Stay safe and stay well. ‘Til next time.

We are having our annual ornament exchange party today. It’s always so much fun. I make it as a potluck, where everyone brings a dish to share, but I also make quite a few things too. You can’t keep me out of the kitchen, especially if there is a party going on. 🙂 I made my time consuming dishes yesterday, and will do the simple things today, as well as some last minute cleaning and straightening up. One of things I made was a cranberry chutney cake, from my leftover Thanksgiving cranberry chutney. Cranberry Chutney Remember how I told you I had something sweet in mind for the leftovers? Well, here it is.

Cranberry Chutney Cake

I started with a basic pound cake recipe, and added the chutney in the center of the cake and on top for decoration as well.

Preheat the oven to 325* F or 163*C.

Spray a bundt pan with cooking spray.

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup or 2 sticks softened butter

1 cup sugar

4 large eggs

2 tsp vanilla

1-1 1/2 cups prepared cranberry chutney

lemon glaze

Combine all the dry ingredients and mix well, then set aside.

Mix the butter and sugar together until creamy, then add the eggs 1 at a time, mixing in between each addition. Add the vanilla and mix.

Add the dry ingredients 1/2 at a time and mix in between. Mix just until everything is incorporated into the batter.

Add half the batter into the prepared bundt pan and spread evenly. Spoon the cranberry chutney over the batter. Add the rest of the batter on top of the chutney, again, spreading evenly.

Bake for about an hour or until the cake is golden brown and a toothpick inserted in the middle comes out clean. Allow the cake to cool completely before removing it from the pan and adding the toppings.

Lemon Glaze

2 cups powdered sugar

3 TBSP lemon juice

Whisk together until it is smooth and liquidy.

When the cake is completely cooled, drizzle some lemon glaze on top, then add some dabbles of cranberry chutney on top to make it festive.

This is a new creation. Let’s see what people think. I think it’s going to be a hit, but then what do I know. 🙂

Have a great day and make everyday great. The holidays are here. Enjoy all the festivities. Stay safe and stay well. ‘Til next time.

I don’t know why I am so fascinated with hawks and the birds of prey in general, but I am. I just love them and get so excited when I see them. Along with my American Kestrel Nature Walks – Kestrel Up High I also came across a beautiful Redtailed Hawk, also up very high in the tree. I think it was a male, but I am not sure. But he was watching everything and perusing the area, looking for prey. Once again, he was pretty far away, but I zoomed in and was able to get some good shots of him.

Have a great day and make everyday great. Be always on the lookout. You just never know what may come your way. There is always so much to see, if only we are open to seeing what there is to see, even if it is right in front of us. 🙂