Hot Mulled Wine or a Bishop (recipe)

dievca’s been sick and she’s been drinking fluids like a horse. Master has made her a mug of Rum Grog in the evenings – just to take the edge off and help her feel warm and cozy. (dark rum, lemon juice, whole cloves, brown sugar, hot water).

Having a warm libation reminded dievca of the mulled wine she would have in Maryland, years ago. It’s something she hasn’t found in NYC. So , she is determined to make it for herself when she feels better.

In her research, dievca learned that what she was actually drinking was a BISHOP — a type of mulled port. Here’s the recipe she is planning to try – it’s from Epicurious.com – original source GOURMET.

BISHOP

GOURMET FEBRUARY 2006

YIELD: Makes 4 drinks

INGREDIENTS

1. • 1 navel orange
   • 8 whole cloves
   • 1 (750-ml) bottle Ruby Port

PREPARATION

Put oven rack in middle position and preheat oven to 400°F.

1. 1. Stud orange with cloves and roast in a small shallow ceramic or glass baking dish until browned and soft, about 1 1/2 hours.
   2. Carefully quarter orange, then bring orange quarters and Port just to a simmer in a 2- to 2 1/2-quart saucepan. Remove from heat and serve warm.

The reviews are really positive and, yes, you do put the orange in at 400°F (about 200 Celsius) for 1.5 hours.  The orange caramelizes.

Let dievca know how it goes and CHEERS!

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