Meditating Treat: Leftover Shiraz
Recipes for Pears infused in Gløgg, served with Kefir and a drop of “Zen”
Steps:
1. Mummify
Store leftover Shiraz (or any red wine) in the freezer.
A thousand years later in a silent night, you walk to the kitchen and open the freezer to re-encounter with the shimmer of the wine.
2. Coffin unlocked
Fresh out of the icy coffin, the very pleasant aroma of Shiraz enters your nostril and travel up to your head. It smells like Ribena (yes my favourite childhood drink).
3. Bleeding
At this point, you ought to turn on the stove and boil the icy Shiraz right away. But I prefer to wait and watch it defrost little by little:
Somewhere in the Arctic, the white bears are gone and left crimson mountains of glacier sitting in solitude, and eventually melting into a bloody river called “time”.
4. Rebirth
After defrosting, boil the wine at low heat with cinnamon sticks, cloves, cardamom, anise seeds and sugar). In Scandinavia, they call this spiced winter beverage “Gløgg”.
Let it simmered for 10 mins and turn off the heat. For more bliss, stir in some balsamic glaze.
Add a large pear (halved and peeled) and let it infused in the Gløgg overnight in the fridge. The next day, serve the pear with Kefir (or any plain yogurt).
Even though you cannot drink it straight away, the waiting, watching and smelling probably would have healed you by half.
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