Romantic Valentine’s Day Stay-cation: Ski

The Ski Stay-cation Destination is for the sporty lovers who love to cozy up to a warm fire and enjoy apres-ski bites and nibbles without the hassle of suiting up…in ski clothes!

To get things heated up, start with the hot cocktails! Pro Tip: These drinks can be made in the microwave!

Baked Apple Pie (serves 6)

• Ingredients:
  • 30 oz. unfiltered apple juice
  • 4 whole cloves
  • 3 cinnamon sticks
  • 2 star anise pods
  • 6 oz. Captain Morgan Spiced Rum
• Preparation:

1. Put the apple juice in a large pot with whole cloves, 2 cinnamon sticks, and star anise pods.
2. Bring the mixture to a boil, then remove from the heat.
3. Ladle the mixture into six clear coffee mugs and add 1 oz of brandy to each mug.
4. Garnish with a cinnamon stick.

Hot Buttered Rum

• Ingredients
  • 1.5 oz Captain Morgan Rum
  • 0.75 oz Sugar
  • 0.75 oz Lemon Juice
  • 0.25 oz Maraschino
  • Hot Black Tea
  • Butter cubed
  • Lemon peel and cloves for garnishing
• Preparation

1. Place juice, sugar, maraschino, and rum into a pre-heated mug.
2. Add hot tea.
3. Stir and then float the butter.
4. Garnish with lemon peel and cloves.

 Satisfy your sweet and savory sides with a classic Fondue menu.

Cheese Fondue

• Ingredients:
  • 1 clove garlic, cut in half
  • 1.5 cups dry white wine
  • 7 oz Comte cheese, coarsely grated
  • 7 oz Raclette cheese
  • 7 oz Gruyere cheese, coarsely grated
  • Pinch of ground nutmeg
  • Pinch of ground black pepper
  • Pinch of ground paprika
  • 2 tablespoon flour
  • 3 tablespoons brandy
  • Suggested dippables:
    • Bite sized cubes of bread
    • Bite sized pieces of roasted potatoes
    • 1 inch cubes of seasoned blanched veggies
      • Peppers, Carrots, Broccoli, etc
• Preparation:

1. Rub the inside of a saucepan with the cut side of the garlic and then discard the garlic.
2. Add the wine to the prepared pan and bring it to a boil.
3. Reduce the heat so the wine is just simmering and add the cheese, nutmeg, black pepper, and paprika, stirring constantly until the fondue is melted and smooth.
4. Keeping the heat low to medium, add the flour as needed to thicken, never boiling, the fondue for 15 minutes until it is thickened.
5. Add the brandy and stir constantly for 1 minute.
6. Transfer the fondue to a fondue pot set over a flame and serve it with cubed bread.

Chocolate Hazelnut Fondue

• Ingredients:
  • ¾ cups heavy whipping cream, reserve ¼ cup to thin if fondue begins to thicken
  • 4 bittersweet chocolate bars, chopped 3 ½ ounces each
  • 2 tablespoons Bailey’s Hazelnut Liqueur (optional)
  • ¼ cup finely chopped hazelnuts or almonds (optional)
  • Suggested dippables:
    • Biscotti
    • Salted pretzel sticks
    • Cubed pound cake
    • Sliced bananas
    • Strawberries

• Preparation:

1. Heat ½ cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil.
2. Remove the pan from the heat and add chocolate and let chocolate stand in hot cream for 3 to 5 minutes to soften, then whisk the chocolate together with the cream.
3. Stir in Bailey’s Hazelnut Liqueur (and chopped nuts) and transfer the fondue to a fondue pot with a flame. If the fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time to get the desired consistency.
4. Serve with your favorite dippables.

Bust out the fur rug and a plethora of candles to get your groove on. I made a faux fireplace with the candles. Set the mood with sultry sounds of classic love tunes a la Berry White with my Amazon Playlist below.