Tuesday, September 27th, 2016

Molly Sims Shares Holiday Recipes Using Woodbridge by Robert Mondavi Pinot Noir

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Molly Sims is releasing a new lifestyle book called The Everyday Supermodel. She also has teamed up with Woodbridge by Robert Mondavi Pinot Noir to share some of her favorite holiday recipes.

She says, “I like to host a casual, family-style meal for the holidays and serve my hot cranberry salad that is my spin on the traditional staple.
There is no better holiday scent than a warm, spicy batch of mulled wine filling up the room! I use an approachable red wine like Woodbridge by Robert Mondavi Pinot Noir that is “multi-purpose” and can also be poured with dinner.”

Molly’s Mulled Wine

INGREDIENTS
•           1 cardamom pod
•           1 nutmeg pod
•           3 allspice corns, whole
•           3 cloves, whole
•           1 vanilla bean, cut down the center
•           1 bay leaf
•           1 cinnamon stick
•           1 star anise, whole
•           ¼ cup blue agave syrup
•            1 bottle Woodbridge by Robert Mondavi Pinot Noir
•           Sachet or strainer
•           Orange peel for garnish

COOKING DIRECTIONS
Place the spices in a sachet. Pour the bottle of wine into a large saucepan and add the sachet and agave syrup. Bring to a low boil, then reduce to a quiet simmer. Let the mixture simmer for 5 additional minutes. Serve in 
glass mugs or teacups, and garnish with a twist of orange peel and/or a cinnamon stick.

Wine Tip: I like to use Woodbridge by Robert Mondavi Pinot Noir because the strawberry and cherry flavors really shine!

Hot Cranberry Salad

INGREDIENTS
·         1½ lb. fresh cranberries
·         4 large Golden Delicious apples (peeled and cubed)
·         1 ½ cup brown sugar
·         1 Tbsp Cornstarch
·         1 Tsp Cinnamon
·         ½ Tsp ground cloves
·         1 oz. butter
·         3 cups marshmallows
·         1 cup walnuts

COOKING DIRECTIONS
Preheat oven to 375 F. Melt 1 oz. of butter in the pot or spray with Pam. Add cranberries and apples to the pot and sauté until cranberries start to pop. In a separate bowl, mix all other ingredients except for walnuts. Add the mixture to the pot and stir. Add the walnuts last and cook on medium heat for 5 to 6 minutes. Pour the contents of the pot into a Pyrex dish sprayed with Pam, and bake for 25 minutes. Top with marshmallows and broil until crisp! Be careful to make sure the marshmallows don’t burn – about 2 minutes will do the trip and leave you with a perfectly gooey, delicious topping.

Molly adds this Wine Pairing Tip: “This recipe pairs amazingly well with Woodbridge by Robert Mondavi Pinot Noir because the ripe berry notes bring out the sweet and tart flavors in the salad! Yummy!”

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