Marnely Murray is a sous chef during the AM and a food & travel writer during the PM. A graduate of the Culinary Institute of America, she's cooked everywhere from Colorado to Miami to Martha's Vineyard and in between. Baking breads overnight to making chocolates, her love for desserts grew even more so.
She started CookingwithBooks.net after a weekend trip to Las Vegas with her then boyfriend and now husband. A trip where she tasted the foods from all the greatly acclaimed restaurants in the area - everything from celebrity chefs to local spots. Now, her travels are led by what's there to eat in each new city, and she documents them as she goes.
Currently, she lives on the island of Martha's Vineyard with her chef husband, where she works at an organic golf course restaurant all while cooking and baking up delicious recipes in her home kitchen.
Cardamom & Cinnamon Mulled Wine
- Over medium heat in a saucepan, whisk together the wine, port, Organic Blue Agave and vanilla extract.
- Add the cinnamon sticks, orange peel, cardamom pods and star anise.
- Lower heat to the lowest setting and simmer for 30 minutes.
- Turn off heat and transfer to glass jars or pour into pitcher to cool in refrigerator. Reheat before serving.
Recipe Source: Chef Marnely Rodriguez of Cooking With Books