Party Recovery

Wow. The Solstice Party rocked once again. It was awesome to see everyone having a great time. The idea of having a tea was a great idea. I loved the little sandwiches and the scones were really good (I must get Michelle and Jerusha to send their recipes hither).

As planned, I brought a goat cheese tart (here's Ina Garten's version, mine was a little different -- will post soon), May Wine and some Mexican chocolate fondue. I made a stupid mistake with the dulce de leche, so that stayed home (I sort of forgot to cover it with foil, so it developed a crust). The white chocolate fondue was also good, but that's not really a "recipe" -- simply melt some white chocolate with heavy cream or condensed milk until you get the consistency you want.

Oh yeah, and then there was champagne . . . :D

As promised, here's my recipe for May Wine:

May Wine

Ingredients:

• 1 bottle of dry white or red wine. If you choose red, avoid Cabernets or anything full-bodied. Go light.
• one bunch of fresh sweet woodruff, about 1-2 cups.
• up to 1/2 c. sugar to taste. Feel free to substitute agave, reduce the amount of sugar. Play with it.
• 1 pint of strawberries, washed, hulled
• juice of one-half lime

Directions:

• Mull the wine with the woodruff and sugar for AT LEAST one-half hour, up to 2. Do not allow the wine to boil; keep the heat very low. I use a slow-cooker.
• Meanwhile, prepare the strawberries and place in a bowl that can hold all the wine. Add the lime juice.
• When wine is finished mulling, let it cool -- using the fridge is okay.
• When cool, pour the wine into the berries and let sit in the fridge for AT LEAST another few hours. I let it sit overnight.
• Strain the wine (don't be too worried about crushing the strawberries to get all the juice out. You'll run the risk of getting pulp into the wine, which makes your guests say, "Hey, what is this stuff?" The longer you let it sit, the more the strawberry juice will leach into the wine.). Funnel back into the wine bottle and serve.