Handmade gifts from the kitchen with Amy Tobin - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

Handmade gifts from the kitchen with Amy Tobin

(Amy Tobin) (Amy Tobin)

Looking for a new holiday recipe?

Amy Tobin with New Riff Distillery was in the FOX19 Now kitchen on Tuesday and made the recipes below.

Cabernet Sea Salt

Yield: 1 cup

What's Needed:

3 cups drinkable Cabernet Sauvignon or other red wine

1 cup coarse sea salt


In a pot, bring wine to a boil. Reduce heat to a simmer and simmer until reduced to syrup thick enough to coat a spoon.
Once the reduction starts to thicken, keep an eye on it as it can go from thick to burnt quickly. The amount of time it takes to create the reduction will depend on the liquid used and the size of the pot, estimate 15 to 20 minutes.

Once reduced, immediately add salt and stir until the salt has completely absorbed the wine and has changed color.

Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently.

Sun-dried Tomato and Goat Cheese Tapenade finished with Cabernet Sea Salt

Yield: 2 cups 

What's Needed:

1-2 cloves garlic
1 cup sun-dried tomatoes, packed in oil, drained and oil reserved, chopped
2 teaspoons balsamic vinegar
1 tablespoon each fresh basil and parsley, minced
8 ounces soft goat cheese, crumbled
Toasted or lightly grilled baguette slices for serving
Cabernet Sea Salt 


In a food processor fitted with a metal blade, chop garlic. Add drained chopped sun-dried tomatoes and balsamic vinegar. Pulse to chop and mix. Transfer to a mixing bowl. Stir in chopped fresh herbs. Stir in goat cheese, just to combine. Add freshly ground black pepper and reserved tomato oil as needed, or to taste.

Cover and chill for at least four hours and preferably overnight before serving. Bring to room temperature before serving. To serve: Spread on toasted or grilled bread slices. Sprinkle lightly with cabernet sea salt.

Roasted Cranberry-Clove Syrup

Yield: 1 cup

What's Needed:

1 cup granulated sugar
1 cup water
1 cup fresh cranberries
1 teaspoon whole cloves


Heat oven to 425F. Toss the cranberries and cloves and roast for 10 minutes.

Meanwhile, combine the sugar and water in a saucepan set over medium-high heat until the sugar dissolves completely. Remove from heat. Let cool while cranberries and cloves roast.

Stir the cranberry mixture into the sugar syrup; steep for at least 1 hour (do not heat). Strain and pour into glass jars.

Mulled Wine Sachets:

Yield: 6 mulling sachets

What's needed:

6 cinnamon sticks, broken into 1/2-inch pieces
1 star anise
2 tablespoons cardamom pods
4 black peppercorns
3 tablespoons whole cloves
2 tablespoons whole allspice
1 tablespoon black peppercorns
3 tablespoons dried lemon peel
3 tablespoons dried orange peel
3 tablespoons chopped crystallized ginger
6 Ready-made muslin sachet bags


Combine ingredients. Divide between sachet bags.

To use: Simmer 1 750ml bottle of red wine (and up to 1 cup sugar if desired) with 1 sachet for an hour. Serve warm with optional orange and/or apple slices.

You can see more of Amy's recipes here.

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