Freshly-pressed apple cider is always the best, but if that is not available to you, all-natural apple juice will work fine, too. A half-gallon of cider or apple juice will heartily serve about 6 people; you can adjust the recipe according to the number of servings you may need. Pour the cider into a large pot and add our Mulling Spice according to the quantity of cider being used. Slowly heat over the stove on medium temperature (you do not want to boil) and stir periodically. For extra texture and flavor, add some slivers of orange rind while heating. If you are using apple juice, you may want to add some fresh apple slices while cooking, too. Once steam rises from the mulled cider, remove or strain spices (as well as any orange rind and apple slices) from the cider. Scoop or pour the mulled cider into mugs and serve warm. Tip: removing the spices once warm is a good idea - you don't want the cider to get too tart or spicy - you can always re-use the spices if you are going to immediately heat a second batch.
The better the red wine (meaning, a red wine that meets your taste), the better the outcome. However, this recipe is also a great way to use up the various red wine varieties you are given as gifts, whose taste you may not necessarily enjoy that would otherwise be set aside for “cooking purposes.” Many also use this recipe for mulled whiskey or port (cut the serving quantity per person at least in half, however, when using liquors). If you would like to enjoy a non-alcoholic version, substitute an all-natural red grape juice, such as Concord grape juice. Pour the wine into a large pot and add our Mulling Spice according to the quantity of wine being used. Slowly heat over the stove on medium temperature (you do not want to boil) and stir occasionally. If you are using grape juice instead of wine, you may want to add a tablespoon or two of lemon juice per 750 ml grape juice while heating. Once steam rises from the mulled wine, remove or strain spices prior to serving. Scoop or pour the mulled wine into mugs and serve warm. For added flair, place a long cinnamon stick in each mug. Tip: removing the spices once warm is a good idea - you don't want the wine to get too spicy - you can always re-use the spices if you are going to immediately heat a second batch.
Hot Toddy - Follow the Mulled Wine recipe, but use cognac or whiskey in place of wine. A little goes a long way with this recipe, so you may want to cut the servings down to _ the quantity per person.
Hot Buttered Rum - Follow the Mulled Cider recipe, but add 1/4 cup of rum for every 2 cups of cider. Just prior to serving place a sliver of butter (or a dollop of heavy whipped cream) in each mug.
Traditional German Glühwein - Follow the recipe for Mulled Wine above, using red wine, and add two tablespoons of brown sugar when heating. If you happen upon a sweet red wine, which is unusual but possible, you do not need to add the brown sugar to create the traditional German Glühwein.
English Winter Tea - Simply boil water, place the Mulling Spices in the teapot and steep for several minutes to-taste. Remove or strain spices from water prior to serving. It's a delicious tea on it's own, but it's also great for soothing sore throats. When serving as a dessert tea, add a dash of brandy as a merry-old-England Christmas treat.
Hunter & Hilsberg's Original
Fire & Ice Layered Dip Recipe
You will need:
Serving dish with straight sides (such as a small casserole dish, square brownie pan, or small Springform pan)
16 oz / 454 g sour cream or cream cheese 1 or 2 jars Wicked Hot Raspberry Habanero Sauce (each 9 oz / 255 g) from Hunter & Hilsberg
Cooked meats of your choice (why not left-overs from holiday dinners, such as turkey, ham, pork,
or chicken), pulled or cubed, approximately 2 cups
optional: Scallions, Green Peppers
At the bottom of the serving dish, spread the sour cream or cream cheese evenly (using a
spatula or knife is usually the easiest). Make sure it is spread thick enough to meet your
taste for appropriate dipping. Sprinkle the meat of choice evenly over this creamy layer.
The next layer - the top layer - is simply the Wicked Hot Raspberry Habanero Sauce poured or
garnished over the meat. If you want more fire of a hot and spicy dip, pour the sauce so it
is evenly distributed - almost completely covering the meat. If you would rather have a milder
dip, pour the sauce in thin lines or patterns, such as lattice links. Tasty Tips: If you
are someone who enjoys dips as a splurge rather than as part of a reduced calorie diet, go for
dairy products that are not low-fat versions. You'll get better flavor and texture and I'd be
willing to bet you'd eat less because you will feel satisfied more quickly. For a holiday touch,
garnish the top “red” layer with some “greenery,” such as freshly chopped
scallions or sweet green peppers.
Scalloped Oyster Casserole
1 Egg
1 Teaspoon Sugar (or the equivalent artificial sweetener) 1 Can Hunter & Hilsberg „Oyster Stew“
1/2 Cup (120 ml) cream
3/4 Cup (ca. 1 tea cup) bread crumbs
1/4 Cup (ca. 1/2 tea cup) chopped onions
1 Tablespoon butter
1 Teaspoon salt
A dash of your choice of the following spice (but only choose one):
Ground pepper
Worcestershire sauce
Tabasco sauce
Soy Sauce
Mix together the egg, sugar and cream. Mix in softened butter. Add Oyster Stew, onions, salt, your choice of spice from above and stir. Slowly mix in bread crumbs.
- For baking in the oven: Pour mixture into Brownie bake form or similar sized bake form. Bake at 350º F (175º C) for 35-40 minutes.
- For cooking in the microwave: Pour mixture into microwavable form and cook on high for approximately 15-25 minutes.
Preheat oven to 325 º F (175º C). Allow the cream cheese to soften (room temperature) and beat until it reaches a smooth consistency (no lumps). Add the package of H&H’s original cheesecake mix and brown sugar until evenly blended. Add the pumpkin, the cream and spices. Add the eggs - but do not overbeat (just until they blend in with the batter). Pour batter into a lightly greased pie form or into a prepared pie crust. Cook for approximately 1 hour or until the pie sets (test by inserting a toothpick or knife in the center and remove – if batter is runny, then it is not quite cooked). Allow to cool and then serve; or, cool and refrigerate (up to one week) or freeze (up to 6 months) for serving at a later time.
New England Mulled Cider
You will need: 
