Warm Drinks and Lounging by the Fire at Sundance | The Daily Dish

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Warm Drinks and Lounging by the Fire at Sundance

No Comments | Written on January 24, 2012 at 5:00 am , by

Earlier this week, I told you a little bit about my experience in Park City, Utah for the Sundance Film Festival.  One of the many reasons I have come to love this beautiful state, is that people don’t complain about a cold winter storm, they complain about a lack of snow!  A ski town like this is filled with folks ready to hit the slopes at a moments notice.  The first few days at Sundance were a positively balmy 38 degrees, but then old man winter decided to rear his head.  Fluffy flakes fell on the streets and in a matter of hours all of Park City was blanketed in snow.

What is one to do in a mountain lodge during a snow storm…lounge by the fire, of course!  Others may be anxious to strap on their skis or snowboards and hit the slopes, but not me.  I am content to cozy up next to a roaring fire with a warm drink in hand.  This beautiful fireplace is in my hotel lobby, The Lodges at Deer Valley.  I could sit here for hours!  This hotel is nothing short of spectacular and I certainly hope to come back very soon.

While at Sundance I spent time at the Bertolli Chalet, just off of Main Street near festival headquarters.  All weekend long we enjoyed bowl after bowl of their new Frozen Meal Soups while cradling warm drinks by the fire.  What better to pair with a warm bowl of soup than a fabulous hot drink!  They have four fabulous flavors (Chicken Minestrone, Roasted Chicken and Rotini Pasta, Tomato Florentine, and Tuscan-Style Beef) and below you will find recipes for three of my favorite drinks!

A dash of cranberry juice is added to traditional apple cider and garnished with a slice of orange and cloves.

Gingered Cran-Apple Cider  (click here to view and print recipe)

3 cups cranberry juice cocktail

1-1/2 cups apple cider

3 Tablespoon granulated sugar

4 slices (about a 1/4-inch thick) peeled fresh ginger

Garnish:  thinly slices of orange studded with whole cloves (optional)

Combine all ingredients (except garnish) in a saucepan and simmer, covered, for 5 minutes.  Remove from heat and let stand covered, for 15 minutes.  Remove ginger slices and pour into mugs.  Float a clove-studded orange slice in each cup, if desired.

 

Cozy up fireside with a mug of this seasonal spiced tea with hints of apricot and apple.

Fireside Spiced Tea  (click here to view and print recipe)

4 plain tea bags

2 cups boiling water

2 cans (about 5-1/2 ounce size) apricot nectar

2 cups apple juice

1/4 cup packed brown sugar

1/2 teaspoon nutmeg

1/4 teaspoon ginger

Apple slices for garnish (optional)

Place tea bags in a bowl and pour on boiling water; cover and let steep for 5 minutes.  Meanwhile, heat remaining ingredients in a saucepan.  Simmer for 5 minutes; add hot tea and stir.  Pour into mugs and garnish with an apple slice, if desired.

A warm cup of hot cocoa is topped with a frozen dollop of peppermint whipped cream!

Hot Cocoa with Frozen Peppermint Cream  (click here to view and print recipe) 

Peppermint Cream:

1/2 cup heavy cream

2 Tablespoons finely crushed peppermint candy canes

1 Tablespoon powdered sugar

1 Tablespoon coarsely crushed peppermint candy canes

Hot Cocoa:

2 Tablespoons unsweetened cocoa powder

2 Tablespoons granulated sugar

Dash salt- optional

1/2 cup hot water

1-1/2 cups milk

Prepare peppermint cream first:  place cream, finely crushed peppermint, and powdered sugar in bowl of electric mixer and whip to stiff peaks.  Using a pastry bag with a large tip, pipe dollops onto a parchment-lined baking sheet, making approximately 6-8.  (mixture can also be spooned on instead of piped).  Sprinkle each with some of the coarsely crushed peppermint.  Place in freezer for about a half hour or until firm.

For hot  cocoa:  Whisk together cocoa powder, sugar, and salt in a saucepan.  Add hot water and bring to a boil over medium-high heat.  Boil for 2 minutes, add milk, and heat but do not boil.  Pour into mugs and top each serving with a dollop of the frozen peppermint cream. Serve immediately.

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