As autumn sets itself upon us, I find myself enjoying a nice warm drink to take the bite out of the brisk breeze in the evenings. (My friends like to make fun of me for this because I have begun to think that 70 degrees is cold; as a Chicago native, they think I should be better equipped for the cold weather. I like to remind them that I left Chicago for a reason…)

One of my new favorite drinks to make is mulled wine, using Emeril’s Red Red Wine. It is warm and spicy, and fortified with a bit of Kirschwasser (cherry liqueur) to give it some extra berry flavor and sweetness. It also makes a perfect punch-like drink to serve around the holidays!

Here’s my recipe, which is easily tailored to your taste (for instance, if you don’t particularly care for clove, add another cinnamon stick instead!):
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When I wrote that gnudi piece early this morning, I didn’t know that today is National Ravioli Day. So, in honor of the wonderful ravioli, try this spectacular recipe.

GORGONZOLA RAVIOLI WITH BROWN BUTTER

There are many different types of granulated sugars. Each of these sugars differs in crystal size depending upon how it has been processed, and this crystal size in turn determines its usage.

For instance, the type of sugar that you use most commonly in your home kitchen for baking and to sweeten your coffee and tea is granulated sugar. Food processors use extra-fine or fine sugar, which is smaller than granulated, because the smaller crystals are ideal for bulk handling and are not as prone to caking.
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To make the tomatoes, peel and seed them. Season very lightly with salt and black pepper. Toss in a large bowl with olive oil. Lay them on a parchment-lined sheet pan, and bake in a 200°F oven for 6 to 8 hours. Remove from the oven when sufficiently dried, and place in a sterilized canning jar. Fill with extra-virgin olive oil and use as you wish.

Combining 1 tablespoon of fresh lemon juice or white vinegar with enough milk to equal 1 cup is a quick and easy way to make sour milk at home. Allow the milk/lemon juice mixture to stand 5 minutes, and the milk should sour and thicken slightly. This homemade sour milk can be used in any and all recipes calling for sour milk and/or buttermilk.

Regular prepared mustard, Dijon-style, Creole (or whole-grain) or hot English mustard can add a little zip to salads, fish, and steaks. Add a bit of Dijon to your regular vinaigrette dressing, add fresh lime juice and the mustard of your choice to mayonnaise to serve with boiled or fried seafood, or how about combining Creole mustard with olive oil, salt and freshly ground black pepper to toss with boiled new potatoes?

I have so much mint I don’t know what to do! Well, I do know. I made a batch of mint jelly to keep in the pantry for later use. I put mint leaves in my ice cube trays, filled them with water, and voila! they can be added to ice tea, lemonade, or gin and tonic. Put a handfull of mint springs in a pot with equal parts of sugar and water, bring to a boil, remove it from the heat, then let it steep. Strain out the mint leaves and store the mint-flavored sugar water in clean, airtight containers in the ‘fridge. Great to use to make mint juleps. A few snipped mint leaves sprinkled on sliced tomatoes—very refreshing!

Everytime I go into my “drawer from hell” in the kitchen where everything like spatulas, wooden spoons, gadgets and corn holders are stashed, I get stabbed by the corn holders. A friend gave me a helpful tip—stick them on a wine cork! Great idea!

During the summer, store parfait glasses or sundae dishes in the freezer. When dishing up ice cream, the cold glasses slow down the melting process.

If you happen to bite into something way tooooo peppery, don’t grab for water. Rather it’s best to eat bread or crackers, or better yet dairy products like milk, plain yogurt, soft cheese or sour cream.