WHO WOULD DRINK THAT?

That was my daughters comment, on a recent trip to the Oregon Coast, at the restaurant we dined at in Seaside...Finns. When I looked at the ingredients that were in the drink, and counted them...1,2,3,4,5, I said that's a punch! Many of the wild drinks served today are actually punch recipes. You would think I would now post some of those but instead I am posting....

TIPS FOR A SUCCESSFUL PUNCH

My daughter "T"

Advance preparation: You'll save lots of time by starting with a bottle or carton of Holland House Cocktail Mix as the punch base. Simply open and gently empty envelopes into the container, the other ingredients will blend in more haroniously if all are combined with the base ahead of time and then chilled. Add the ice, soda or sprakling wine and garnishes at serving time.

Ice: A large block of ice melts more slowly than cubes and dilutes the punch less. To make your won, freeze water in a baking pan, metal bowl, be sure the ice block will fit into your punch bowl. The Cool whip containers are perfect!

Garnishes :Fresh, frozen or canned fruits will flavor and decorae a punch bowl. Adding frozen fruit unthawed will help chill the punch Soon some fruit into each oportion when serivng the punch.

Soda or sparkling wines: These should be well chilled before adding to the punch. Pour them in at the last moment to keep the bubbles bubblu and stir lightly to mix.

Serving Size: servings in the recipes are usually about 4 ounces (punch size cup)

A last word: When preparing for  a large group, most punch recipes are for a yield of 25-30, its easier to prepare two punch bowls than to stop mid party to mix up another batch

WEDDING RING PUNCH

Don't ask! I have no idea why it is named so. Just go with it.

...toast the occasion with a universally appealing orange flavored punch, sparked with Kumquat garnish!

WEDDING RING PUNCH

1carton Holland House Instant Screwdriver mix

1 quart water

1 fifthe of Vodka

1 (12oz) jar of kumquats

1 (28oz) bottle of lemon or club soda

In punch bow, dissolve screwdriver mix in water.

Add block of ice, Stir in Vodka and kumquart syrup; add soda and stir lightly. Garnish each serving with a kumquat on a toothe pick.

YIELDS: 25 servings

THE PERFECT PUNCH

Spring is in the air, and with it brings celebrations, one that is on my list is a graduation party! My son is graduating from college...Cum Laude! I am so proud of him and his accomplishments! Here are a few ideas I am considering, of course they will be alcohol free so I will adapt as needed!

Inspired by a Perfect Manhattan Cocktail!

PERFECT PUNCH
1 bottle Holland House Manhattan Mix
1 cup Holland House Martini Mix
1 qt bourban
2 bottle (28oz each) gingerale chilled
1 jar (8oz) maraschino cherries, drained
3 lemons, thinly sliced
pour Manhattan and Martini Mixes, bourbon * and ginger ale over ice in punch bowl Stir lightly. Garnish with fruit. * may substitute lemonade for bourbon*
YIELDS: 30 servings

BLOODY MARY DIP
a tomato-flavored dip that's delicious with crackers, potatoe chips or raw vegetables.
2 envelopes Holland House Bloody Mary Mix
1 pkg (3oz) cream cheese softened
1/2 pint sour cream
1 tbs chopped chives or 1/8 tsp basil or dill
Combine Bloody Mary Mix with cream cheese and sour cream. Add herbs if desired.
Yields: 1 cup


SANGRIA PUNCH
a zesty wine punch with the flavor of a Spanish favorite
4 envelopes Holland House Instand Screwdriver Mix
1 cup water
1 cup Holland House Apricot Sour Mix
1/2 gallon dry red wine (Burgandy or Merlot)*
1 can (16 oz) sliced peaches
peel of large orange, cut in spiral
1 Bottle (28 oz) lemon soda, chilled
dissolve Screwdriver Mix in water in a punch bowl. Stir in Apricot sour Mix, wine and peaches with syrup; add orange peel. Chill. Add soda at serving time; stir lightly.* to make a non alcohol version I would substitute the wine with 1/2 cranberry or grape juice and 1/2 tea.
YIELDS: 30 servings.

ITS Q-ING TIME

I have had bloggers block, and haven't blogged in about one month, but since I don't have that many readers, and no one has even noticed that I've been gone, I am just going to go on as if nothing has happened...and give you this great recipe for your first bar-b-q party!

GLAZED SPARERIBS

2 envelopes Holland House Instant Mai Tai mix
1 (1-lb) can of jellied cranberry sauce
1 tbs soy sauce
1 tsp dry mustard
4 lbs spareribs
combine Mai Tai mix, cranberry sauce, soy sauce and mustard in sauce pan, heat until cranberry sauce melts. Place spare ribs in shallow roasting pan and bake in preheated 350 degree oven for 1 hour, turning once.  Pour off fat . Brush ribs with Mai Tai glaze. Bake again for 30 minutes, basting twice with remaining glaze. No one probably even notices that this recipe does not call for barbecue, but who does ribs without the Q?

PINA COLADA COOLER PUNCH
2 bottle Pina Colada Mix
1 (46oz) can of pineapple juice
1 fifth fruit flavored brandy (De Kuyper Blackberry or other flavor)
1 (10 oz) pkg frozen raspberries
in punch bowl, pour Pina Colada mix, juice, and brandy over ice, add frozen raspberries.
YIELDS:25 servings

BRANDIED BLACK RUSSIAN PUNCH

the sipping pleasure of an Alexander in a punch bowl...delicious cold or hot.
1 bottle Holland House Black Russian mix
1 quart milk
1 fifth brandy
1 cup heavy cream lightly whipped
combine Black Russian mix, milk and brandy, chill. At serving time pour into punch bowl or large pitcher. Top with whipped cream. Makes about 25 servings. To serve hot combine and heat Black Russian mix, milk and brandy. Serve in demitasse cups; top with whipped cream.

CHEESEOLOGY

When planning a goumet meal, its important to continue that theme throughout the entire meal, including dessert. An age old food combination that has served as the answer to the dessert course is cheese and fruit.

Selecting the cheese: 

look the cheese over to note the collection of colors, shapes and varieties. Read the labels to identify varieties you're not familiar with and learn the ingredients they are made of. 

Cheese specifics:

CAMEMBERT: bring it to room temperature before serving then spread on a slice of crisp apple or pear. A few basic rules will aid you in serving this delicate cheese at its peak of flavor goodness.

#1. buy it as needed as age does not improve this cheese after it has ripened. 

#2The date stamped on the package indicates the expiration of proper aging time. 

#3.If you purchase week in advance of this date you can hasten the ripening by holding it at room temperature for a few hours and then place it in the refrigerator until 15 or 30 minutes before serving time, 

#4.the center should be soft and creamy and 

#5.the rind is edible. 

#6.NEVER SERVE COLD!

ROQUEFORT: cave cured and distinctive of flavor with its beautiful blue marbled appearance. it is easily sliced or crumbled atop a slice of pear or toasted cracker.

GRUYERE: has a natural affinity for blue Concord Grapes and is great in fondue.

EMMANTELE: another great fondue cheese and can be substituted with natural Swiss Cheese.

cheese apple crisp:

1 qt apples sliced and pared

1 tsp lemon juice

2 tbs water

2/3 cup brown sugar

1/4 cup non fat dry milk

1/4 cup all purpose flour

1/4 cup rolled oats

1/2 tsp cinnamon

1/2 tsp salt

1/2 cup butter softened

1 cup shredded cheese

in small bowl bath apples in lemon juice and water mixture, arrange apples in prepared baking dish

prepare in another bowl the crisp, mix sugar, dry milk, flour, cinnamon, salt together, cut in butter, add oats and cheese. cover apples with crisp mixture. bake at 325 for 40 minutes

VINTAGE PUNCH

Here's a couple of punch recipes with all the ingredients needed for a successful Valentines celebration, strawberries, cognac, sherry, and champagne...all but the chocolate.

VINTAGE PUNCH
1 orange
2 slices fresh pineapple, cubed
1/2 pint strawberries, hulled and washed
3 tbs cognac
1/ cup medium sherry
2 tbs orange liqueur
2 tbs confectioners sugar
mint leaves for garnish
wash peel and seed the orange. Slice thin. Combine with all the remaining ingredients, put the mint in a large pitcher with ice. Garnish with the mint and serve in champagne glasses.
YIELDS: 2 quarts


PUNCH CHARENTAISE
1 cucumber
1/2 cup sugar
3 tbs grated lemon rind 1/2 cup lemon juice
1 cup orange juice
1 bottle cognac
2 bottle dry champagne
1 cup orange liqueur
wash and dry the unpeeled cucumber, slice as thin as possible and place in a large punch bowl. Add the sugar, lemon rind, lemon juice, orange juice and cognac. Let stand 1 hour or until ready to serve. Put ice in the bowl and mix in the champagne and liqueur.
YIELDS:2 1/2 quarts

A VALENTINE MUST

I found this recipe last year although not one of my dads very much worth sharing:

see her blog below...

http://asubtlerevelry.com/heart-milk-cubes

HAPPY CHINESE NEW YEAR!

Well I found a way to squeeze in my New Years Eve punch recipes that I didn't get to post before December 31st, so now we will celebrate the YEAR OF THE SNAKE with these firecracker punch recipes!

FIRECRACKER PUNCH
28 oz bottle Canada Dry Ginger Ale
28 oz bottle Canada Dry Club Soda
28 oz bottle Canada Dry Grapefruit
28 oz bottle Canada Dry Lemon Spot
1/4 cup sugar
8 oz bottle maraschino cherries
citrus fruit slices
optional: add your favorite liquor, rum, whiskey or vodka
Pour ice cold Ginger Ale, club soda, grapefruit and Hi Spot over ice in large punch bowl. Add sugar, cherries, and fruit slices. Liquor if desired. Stir gently till sugar dissolves.
YIELDS: 30 punch servings


CHINESE NEW YEARS EVE PUNCH
3 medium apples
4 tbs brown sugar
1 cup sugar
1 tsp cinnamon
1 tsp each ginger and nutmeg
6 cups orange juice
2 quarts cranberry juice
2 bottle or cans (12 oz each) beer or ale
3 tbs raisins
4 thick slices oranges
whole cloves
core apples, slice into thin wedges, sprinkle with brown sigar. Place in baking pan, cover bottom of pan with 1/4 inch water. Bake at 350 for 30 minutes. or until tender. Combine sugar and spices in 6 quart kettle. Add all but last 2 ingredients. Heat on low for 15 minutes (do not boil). To serve pour mixture into heat proof punch bow add apple wedges. If desired garnish with 4 oragne slices decorated with whole cloves foraming the numerals of the NEW YEAR!
YIELDS: 3 1/2 qts

SPARKLING HOLIDAY PUNCH
46 oz can grapefruit juice
46 oz can orange juice
1 liter 7-up
1 pint lime sherbet
chill fruit juices and 7-up in advance. At serving time. combine pineapple and oarge juices in punch bowl and slowly pour in 7-up. Add scoops of sherbet and serve immediately.
YIELDS: 40 servings

KUMQUAT CUBES

Drain 1 (10oz) jar of preserved Kumquats (save syrup for following punch recipe) Cut Kumquats in halves. Fill ice cube tray half full with water, freeze. Place 1/2 Kumquat in each section. Fill to top with ice water; freeze!

KUMQUAT vs ORANGE

NIGHT WATCH PUNCH
1 cup sugar
1/8 tsp powdered ginger
1 cup boiling water
juice of six lemons, strained
Kumquat syrup
2 cups cranberry juice cocktail, chilled
1 qt apple cider, chilled
1 bottle rose' wine , chilled
Kumquat ice cubes
1 large bottle clube soda, chilled
Combine sugar and ginger; add boiling water; bring to boil; stir until sugar disolves. Cool. Add strained lemon juice and syrup. In punch bowl combine sugar-lemon mixture, cranberry juice, cider and wine. Just before serving add kumquat ice cubes and club soda.
YIELDS: 35-40 servings