Comfort food rocks!

With our snowstorm dumping 18" of snow on us last week, we were all enjoying warm nights inside with the heat turned way up. It is generally impossible for my feet and derriere to be warm during the months between October and April, but one thing that really helps is good hot food and drink.


The right stuff can warm you to the tips of your fingers and toes, and make you feel toasty and comfy while storms rage outside. See, it is true--food can solve all woes. And why not start with a yummy hot drink while working in the kitchen.

One of our favorites is hot spiced wine, which we have found is the same, or at least similar, in many countries of the world. Our other favorite is hot spiced cider. I make this anytime we have college football parties. Most people who want to come over and watch games drink beer or soda, but I have found that for autumn football games, people really get into the hot cider. The nice thing is, it offers a non-alcoholic, non-caffeinated beverage to those who don't want one or the other. The beauty of both of these drinks is that you can make both with the same ingredients--just swap out the liquidy part!



Hot Mulled Cider (Wine)



1 bottle apple juice, cider, or full-bodied red wine
1 orange sliced 1/4" thick with rind attached
1 apple sliced 1/4" thick with peel still on
2 tbls mulling spices in tea infuser or wrapped in cheesecloth
1/3 to 1/2 c sugar for wine only

Put all ingredients into a stock pot and simmer for about 20 minutes. Ladle into mugs and serve with a cinnamon stick.



Option: to kick up the cider a bit, add 1 oz of Meyer's dark rum to the mug before ladling in cider.



Mulling spices:

You can find these already put together in most food stores (we get ours from Williams Sonoma--vastly overpriced--or at World Market). Or you can easily make your own using whole cloves, cinnamon sticks, dried orange rind, allspice, cardamom, or any spice flavors you particularly enjoy.



So, how about some comfort food to go with your yummy drink starter? Chicken pot pie is a warm, filling and comforting meal that is really pretty simple to make, and so much better than any you can buy in the store. I made this recipe with leftovers one day, and it is truly easy and truly yummy. I actually made it while Josh was at a hockey game, and considered eating the entire thing that night--by myself. But, I saved some for him, and he agreed it was great! Seriously, everything I put into it was leftovers. I cleaned out the fridge quite nicely. You can also make it fancier for simple dinner parties by making individual pies in ramekins, and giving one to each guest.


Chicken pot pies


3 tbsp butter
3 tbsp flour
1 1/2 c milk, room temp
1 c shredded cheese--white cheddar and provolone
warm vegetable or chicken stock
1 1/2 c grilled chicken chopped
6-12 stalks grilled asparagus chopped
1/2 c pickled cherry peppers chopped
1/4-1/2 c cooked carrots chopped
2 tsp marjoram finely chopped
2 tsp thyme finely chopped
single crust recipe of pastry


Melt butter in medium sized saucepan. Whisk in flour and cook about 4-5 minutes, stirring constantly, to cook out raw flour taste. Add milk, a little at a time, stirring constantly until all milk is incorporated. Bring to a low simmer and begin adding cheese, small handfuls at a time. Once cheese has melted in, add stock until it is the consistency you like. Remove from heat, stir in meat, veggies, herbs, salt and pepper to taste. Pour into oven-proof dish. Roll pastry to fit over top of dish, about 1/4 inch thick. Drape over dish, seal edges, and prick top several times with fork or knife to vent. Cook in 400 degree oven about 15-20 minutes, or until crust is golden brown.



What, you're a vegetarian? Fine, leave out the meat and beef up (no pun intended) the veggies. You had pot roast for dinner last night? Use the roast, potatoes, carrots and onions to make a beef pot pie. Better than Swanson's ANY DAY!!! And, no preservatives or weird stuff you don't know about.