Mulled wines have been warming people for centuries, they are wines that have been sweetened, spiced and slightly heated – offering a fabulous alternative to traditional coffees, ciders and toddy’s at holiday gatherings or just because we need to get our party on under the palm trees.

This recipe is for ten servings…so if you want more do the math. It’s always nice to taste as you go along, as some people may prefer more or less sweet.

• 2 bottles of dry red wine

• 4 ounces port or brandy 

• 3/4 cup white sugar

• 12 whole cloves

• 4 cinnamon sticks

• 2 large oranges, 1 squeezed and zested , 1 sliced for garnish

Combine all the ingredients in a saucepan and bring to a simmer. Watch it like a hawk !! Do not allow the mixture to boil. Gently simmer for about 20 minutes and serve from a large, heat resistant punch bowl. Use Irish coffee mugs or stemmed glasses and garnish with cinnamon sticks or freshly ground nutmeg….you are the chef!

Although born in Dublin, Ireland, Chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the world. Together with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.

• 1 1/2 oz Irish whiskey

• 1 tsp brown sugar (that’s the original recipe, you can use regular sugar, but no sugar substitutes as the sugar is what makes the cream float.)

• 6 oz hot coffee (boiling water and instant coffee is often used in Irish Pubs)

• Heavy cream (whipped or not…you are the chef)

The glass will be either a stem or a mug. Hot black coffee is poured into the glass. Whiskey and at least one level teaspoon of sugar (use 2 if you like your coffee sweeter) is stirred in until fully dissolved. The sugar is essential for floating liquid cream on top so don’t use any fake stuff such as “splenda”. Thick cream is carefully poured over the back of a spoon initially held just above the surface of the coffee and gradually raised a little. The layer of cream will float on the coffee without mixing. The coffee is drunk through the layer of cream, You DO NOT use a straw to drink Irish coffee!

• 4 sweet potatoes

• ½ lb of ricotta cheese 

• 2 eggs 

• ½ pint of milk 

• 1 bunch of parsley

• 1 bunch of chives 

• Salt & pepper 

Preheat the oven to 300 ° F

Peel the sweet potatoes and cut them into very thin slices. Use a mandolin if you have one. Wash and dry the chives and destalk the parsley. Set a few strands of chives aside for the garnish. Finely chop the lot. Mix that with the ricotta, salt and pepper. Pour this preparation of the ricotta cheese in the bottom of a previously oiled gratin dish, or use individual little ramekins or “cocottes,” the serving looks so much nicer this way; then cover with the thin slices of sweet potato. Whisk the whole eggs with the milk, salt and pepper and pour this mixture over the spuds. Bake for about an hour and a half. Remove from the oven and sprinkle with the reserved minced chives. Serve immediately with the meat of your choice… or serve as a starter, as I always say you are the chef!

• 2 tablespoons butter

• 2 tablespoons all purpose flour

• 1 cup whole milk

• Pinch of ground nutmeg

• 4 slices firm white sandwich bread

• 4 ounces thinly sliced ham

• 4 slices of Gruyère cheese

• 1 tablespoon melted butter

• 1/4 cup grated Gruyère cheese

Melt 2 tablespoons butter in small saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk. Add nutmeg. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. Season with salt and pepper. Congrats…You have just made a Béchamel sauce.

Preheat broiler. Place 2 bread slices on work surface. Top each with half of ham a spoonful of sauce and a slice of Gruyère. Top with remaining bread. Heat a heavy frying pan over a low heat. Brush sandwiches with melted butter. Add to the pan and cook until deep golden brown, about 2 minutes per side. Transfer to small baking sheet. Spoon on the rest of the sauce, and then the grated cheese over sandwiches. Broil until cheese begins to brown, about 2 minutes. Yummy.

To prepare the biscuit layer, ”Boudoirs” (light, finger-sized sponge cakes, you call ladyfingers here in the States) are soaked in espresso or strong coffee, often with an addition of flavorful liquor such as sweet Marsala wine or dark rum.

Loads of variations for tiramisu exist. Some chefs use sponge cake or yeasted breads, like panettone, in place of ladyfingers. Other liquors are often used instead of the traditional Marsala wine in both the coffee and the cheese mixture, including dark rum, Madeira, port, brandy and cognac, I have even experimented with “Bailys Irish cream.” So you can choose, and as I always say “you are the chef.”

•  Eggs, 3 large, with yolks and whites separated

•  Sugar, 1/2 cup

•  Mascarpone, 8 ounces

•  Ladyfingers, 20

•  Espresso or Strong Coffee, 1 cup

•  Dark Rum, 1 tablespoon

•  Cognac or Brandy, 2 tablespoons

•  Cocoa, 1/8 cup

•  Shaved chocolate

Combine 3 egg yolks, 1 tablespoon of coffee, sugar, and Cognac in a large mixing bowl. Beat for 2 to 3 minutes. Add the Mascarpone and beat 3 to 5 minutes until the consistency is smooth. In another bowl, combine the 3 remaining egg whites and a pinch of sugar. Beat like mad until mixture forms stiff peaks, and then gently fold into the Mascarpone mixture. Pour rest of the coffee into a “dipping” dish, with the rum and dip each Lady Finger, and layer them on the bottom of a serving dish. Spread 1/3 of Mascarpone mixture over that and sprinkle with cocoa. Continue layering and finish with a Mascarpone layer. Sprinkle with the shaved chocolate and refrigerate 1 hour before serving.

It is a good source of fiber, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A and vitamin E.

This recipe is so easy you’ll laugh !

• 1 (2 to 3 pound) butternut squash, peeled and seeded

• 2 tablespoons unsalted butter or extra virgin olive oil

• 1 medium onion, chopped

• 6 cups chicken stock

• Nutmeg (a pinch)

• Salt and freshly ground black pepper

Cut squash into 1-inch chunks. In a large pot melt butter or olive oil.  Add onion and cook until translucent, about 8 minutes. Add the squash and the stock. Bring to a simmer and cook until the squash is tender, about 15 to 20 minutes. Place in a blender and puree. Taste. Season with nutmeg, salt, and pepper. You are a chef.

3 chicken breasts, cooked and diced

Knob of butter

1 tb spoon flour

1 small onion chopped

A good pinch of black pepper

½ pint chicken broth

½ cup milk

12 ounces frozen mixed peas and carrots or sliced mushrooms

2 refrigerated pie crusts (I prefer to use puff pastry)

Preheat your oven to 425 degrees. Take out the pie crusts so they’ll come to room temperature. In a saucepan, simmer butter and onion until soft. Stir in flour and pepper, and cook until bubbly. Slowly stir in broth and milk, a little at a time. Heat to boil, stirring constantly. Boil one minute. Congratulations! you have just made a béchamel sauce. Add the chicken, and the veggies. Unroll 1st pie crust using the lid of your cocotte cut around it with a paring knife. Spoon the chicken filling into the little cocottes. Place the pastry on top of each one, making sure to make a few holes with your knife so it’ll breath. Bake for approx 20 mins. Serve with a Salad… you are a chef!

“ I asked the maid in dulcet tone

   To order me a buttered scone

   The silly girl has been and gone

   And ordered me a buttered scone”

• 3 cups all-purpose flour

• 1/2 cup white sugar

• 5 teaspoons baking powder

• 1/2 teaspoon salt

• 3/4 cup butter

• 1 egg, beaten

• 1 cup milk (my mam always uses buttermilk)

Preheat oven to 400 degrees F  and lightly grease a baking sheet. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened. Turn dough out onto a lightly floured surface, and knead briefly. The less you touch the lighter your scones will be. Roll dough out about 1/2 inch thick. Cut into rounds using a glass, or a cup, and place on the prepared baking sheet.

Bake 15 minutes in the preheated oven, or until slightly browned. Serve warm, buttered, and with raspberry jam and whipped cream…They are frickin delish…You are a chef.

It is one of the most common vodka food recipes and probably the only “Vodka” dish I’ve ever seen served in restaurants. There are numerous versions of this classic dish. But since I have received numerous requests, I thought it was about time I gave you mine.

3 tablespoons olive oil

3 -4 cloves garlic, chopped finely

1 cup chopped prosciutto

1 big tin of whole tomatoes, drained and chopped

1/2 cup of heavy cream

1/4 cup of vodka

Salt and pepper to taste

Fresh basil to garnish

1 pinch paprika

1 lb penne pasta

3/4 cup freshly grated parmigiano-reggiano cheese

In a pot big enough to hold all the pasta and sauce, heat the olive oil. Add the garlic and cook until golden brown. Stir in the proscuitto and add the tomatoes, paprika, and pepper and salt. Simmer for a few minutes. Stir in the cream and cook for 2 minutes stirring all the time. Add the vodka and cook until it no longer smells strongly of vodka.

Cook the pasta al dente.

Add the pasta to the pot and mix until it is all coated. Toss in the cheese, garnish with fresh basil and serve immediately. I actually love to use grated Swiss to finish… but you are the chef!

The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years. I always thought it was Irish. My auntie Ann used to make it and we would devour it… it’s my dad’s favorite.

5 large egg whites

1 cup superfine (castor) sugar

1/2 teaspoon pure vanilla extract

1 teaspoon white vinegar

1/2 tablespoon cornstarch (corn flour)

And for the topping:

1 or 2 cups of heavy whipping cream

1 1/2 tablespoons granulated white sugar (or to taste)

1/2 teaspoon pure vanilla extract

Fresh fruit — kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice… you are the chef.

Preheat oven to 250º F and place the rack in the center of the oven. Line a baking sheet with parchment paper and draw a 7 inch circle on the paper. Turn the parchment paper over so the circle is on the reverse side.

Beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. Add the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You’ll want a little well in the center of the meringue to place the whipped cream and fruit.)

Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. Just before serving gently place the meringue onto a serving plate. Whip the cream until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. You are the chef! Serve immediately.