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 In France, mulled wine is called Vin Chaud. There are many ways to make a mulled wine The French version adds a certain “ooh la la” to regular mulled wine. Maybe it’s the cognac?Next time you want something warm and winealicious this is a good go to recipe. Have it with brie and a baguette, a batch of pomme frites, or kick ass kettle corn. This wine is also great when you are entertaining during the cold months.
Vin ChaudIngredients:
In a cooking pot add all spices and honey then let it simmer. Do not allow to boil. Turn off the stove and let the wine simmer 10-15 minutes. Reheat and, just before serving, add the cognac. Strain wine into mugs, removing spices. Garnish with a strip of orange zest. kitchen magick tip: Keep this concoction warm by putting it in a crockpot.
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 This is my favorite snack to make. I use to buy kettle corn until I realized how simple it is to make. Now I keep popcorn in the cabinet so I can make some anytime I want. It’s quick, easy, and delicious! Plus if you make it yourself, you can experiment and make batches in different flavors. As they say in France...Miam! PS- Popcorn is delish when paired with sparkling wine.
Wicked Kettle Corn ¼ cup of olive oil ½ cup of popcorn kernels ¼ cup of sugar Sea salt In a large cauldron pot, heat the olive oil over medium high heat. Add 3-4 popcorn kernels and put the lid on. When you the kernels pop, take the pot off the heat and stir in the rest of the kernels as well as the sugar. Place the lid back on and put the pot back on the stove. As the popcorn pops, shake the pot continually until the popping slows down. This should be around 3-4 minutes. Remove the pot from the heat. Season with sea salt. Put the popcorn in a large bowl and enjoy! This is my favorite snack to make. I use to buy kettle corn until I realized how simple it is to make. Now I keep popcorn in the cabinet so I can make some anytime I want. It’s quick, easy, and delicious! Plus if you make it yourself, you can experiment and make batches in different flavors. As they say in France...Miam! PS- Popcorn is delish when paired with sparkling wine. Kick Ass Kettle Corn ¼ cup of olive oil ½ cup of popcorn kernels ¼ cup of sugar Sea salt Directions: In a large cauldron pot, heat the olive oil over medium high heat. Add 3-4 popcorn kernels and put the lid on. When you the kernels pop, take the pot off the heat and stir in the rest of the kernels as well as the sugar. Place the lid back on and put the pot back on the stove. As the popcorn pops, shake the pot continually until the popping slows down. This should be around 3-4 minutes. Remove the pot from the heat. Season with salt. Put the popcorn in a large bowl and enjoy!  July officially kicks off BBQ season. Are you ready? That means gatherings with your favorite people as you sip wine and eat your favorite foods from the grill. When you get your squad together for good times and good food, don’t forget to find your summer hit. Thanks to McCormick I will be putting together a few playlists for ambience.  McCormick has been a part of my cooking tradition for as long as I can remember. It all started with my mom who is a fabulous cook. In her kitchen cabinet were some of the well known McCormick spices and seasoning such as: Lawry’s Seasoned Salt, Black Pepper, Allspice and Garlic Salt. Then there's the Yellow Mustard which I know I put on a fair share of burgers when I was growing up. My main go to now is the Old Bay Seasoning. I guess you could say that it’s 50 Shades of McCormick, they always have something for everyone depending on what’s cooking.  I had the pleasure of going to their event in New York City where they had a music and food experience. DJ Jazzy Jeff and Pitmaster Myron Mixon were in the house to give a demo on a had a big BBQ pit build that plays music whenever something is set on the grill. As Jazzy said, “sometimes people forget how important the music is at a BBQ”. Isn't it the truth?! As you get your grill on this summer, don’t forget to season your meats and veggies properly. McCormick has a great variety of seasonings to choose from depending on if you are going with meat, chicken, or veggie options. The right spice could be a game changer when it comes to your dish so don’t be shy when seasoning, get it in there.  |
AuthorYolanda Shohanas is a Motviational Intuitive, Digtial Creator, Wine & Spirits Educator, , Storyteller, and Script Supervisor living in NYC 
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