WE LOVE NOTHING MORE THAN THE HOLIDAYS. THE SMELL OF CHRISTMAS, SNOW CAPPED MOUNTAINS, AND BUNDLING UP IN THE WINTER AIR.
THIS YEAR, HOWEVER, WE ARE ISLAND BOUND AND STAYING IN HAWAII THROUGH THE HOLIDAYS. THAT MEANS PALM TREES TO HANG OUR LIGHTS ON, BEACH DAYS WITH SAND INSTEAD OF SNOW, AND BIKINIS INSTEAD OF JACKETS (WHICH WE ARE ALWAYS A FAN OF).
OLEEMA IS HOSTING CHRISTMAS EVE DINNER AND KALANI IS HOSTING CHRISTMAS DAY BRUNCH.
HERE IS OUR FAVORITE RECIPE FOR MULLED WINE, WHICH GUARANTEES THE HOLIDAY SCENT WHETHER YOU ARE IN THE TROPICS OR THE SNOW.
OLEEMA AND KALANI
6 whole allspice berries
1 tablespoon whole black peppercorns
2 whole star anise
3 cinnamon sticks
1 (1-inch) piece fresh ginger, sliced
3 large strips orange zest
3 large strips lemon zest
2 (750-ml) bottles red wine
3/4 cup honey
In the basket of a coffee percolator place the allspice berries, peppercorns, star anise, cinnamon sticks, ginger and citrus zest. Pour the wine and honey into the percolator. Attach basket, cover and let percolate for 1 to 2 hours. Serve hot.