GORDON RAMSAY RECIPES

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Continental Europe against the Anglo-Saxon world, the wine base against rum or brandy: this is how you warm up during the winter holidays

Temperatures I'm falling, but the desire to be together and to share something good (and maybe hot!) is the same as always. Evenings between friends come alive, possibly in front of the crackling of the fire lit in a fireplace and with something to drink in company. The alcoholic options of the period are essentially two: vin brulé and punch.

Mulled wine and punch

Depending on where you are, le hot proposals with a minimum alcohol content, they tend to be divided into two similar options. The question, therefore, is the following: what is the difference between mulled wine and punch? Let's find out together.

What is the punch

It is a hot drink made with water or tea, citrus peel and aromatic herbs. Often, an alcoholic part is added: rum is the most popular, but the most avid traditionalists do not hesitate to use brandy and spices like cinnamon or ginger. It can be appreciated as a digestive after a meal or a hot drink to be presented during the holidays in a boule. Very popular in the Anglo-Saxon world, it owes its birthplace to the British colonial experience in the indies in the mid-sixteenth century. There are also non-alcoholic variations that see the use of fruit juices.

What is mulled wine

Wine is the basis of this hot drink, the main protagonist of winter in continental Europe. Very widespread especially during i Christmas markets and patronal festivals of the cold season, it is prepared with sugar, citrus peel, cinnamon and cloves. Each country, or perhaps every region, has its own rule for the preparation of this drink that tends to vary considerably from place to place: if you do not use generic white or red table wine, the difference is essentially the wine used that changes according to the "terroir". In Emilia, for example, it is difficult to do without Lambrusco, while in Romagna and in Tuscany the Sangiovese dominates uncontested. In France, curiously, there is no mention of "Vin brulé", but of "Vin Chaud" (hot wine, ed), while in Germany, Austria and South Tyrol we consume Glühwein using the Schiava as a base, also known as Vernatsch by the local populations.

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They are donuts that give off the aroma of wine, covered with sugar. Excellent to be served after a meal. Because simple things are good for the soul

If after a dinner with friends make some wine or if you have opened a bottle, but unfortunately the scent and taste were not what you hoped for, what can you do? Of course prepare cookies.
The mbriachelleas can be easily guessed from the name, they are gods biscuits with wine very simple to prepare.
They can be a form of donuts or of sticks and they are covered in sugar.
They are ideal to be served after a meal with a good glass of cooked wine or with an intense and full-bodied red and the true connoisseurs love to dip them in the wine a little 'as you do with the cantucci.

The ingredients of the mbriachelle

Preparing these biscuits is very simple. Always remember that you must use the same amount of oil and wine and then slowly add the flour until you reach the right consistency.
We can say that for 500 g of 00 flour you will need a glass of 200 ml wine and a little oil.
Regarding the sugar, adjust yourself according to your tastes. For the proportions given, a glass of sugar is sufficient also because other must be added on the biscuits before cooking.
The yeast? If you prefer a fairly soft consistency put a teaspoon, but they are also very good crispy and therefore without yeast.

How to make mbriachelle

First mix the wine and oil and then add the sugar and very slowly the flour, continuing to work the dough, which must easily become malleable, soft and not too dry.
You decide whether to add a teaspoon of yeast or not.
Then form some snakes and close them around a finger to get small donuts.
Gently place them in the granulated sugar and then place them on a baking tray bake at 180 degrees for about 15 minutes. Once ready, they are kept for many days.

Which wine and which oil?

Regarding the choice of wine used simply what you have available.
Red, rosé or white, with or without bubbles, you can really go crazy and you will discover how many different flavors and flavors can emit these biscuits based on the ingredients you use.
On the choice of oil, however, we recommend a good oil evo, but if you prefer a more delicate taste, a peanut oil will also be good.

Now take a look at the tutorial for some more advice on preparing mbriachelle