Sunday, September 26, 2010


Lets start with DARJEELING!
Darjeeling Black tea derives its name from the Darjeeling District of Northern India, high in the Himalayan Mountain Range,where this tea is grown.  The characteristic climate prevailing at these high altitudes are perfect for the growth and production of a truly mellow and rare tea.
The growth cycle of the tea plant is a very short period (2-3 weeks).
Darjeeling is a fully fermented tea. The process of fermentation is mechanically induced and very carefully controlled. This controlled process of fermentation, is a combination of firing and then  careful selection of top quality leaf that gives the delightful bouquet and distinct winey flavor to Darjeeling tea!

Monday, September 6, 2010

Friday, September 3, 2010

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recipe number 50

Party Punch
4 quarts water
3 cups sugar
6 ounces lemon juice
1 quart apple juice
1 pint orange juice
1 pint  strong black tea
bring water and sugar to boiling. Combine with remaining ingredients and chill before serving.
Yield: 40

recipe number 49

Elf Punch
1 cup quick strawberry flavored mix
1 quart milk
1 bottle (1/2 liter) Gingerale
1 pint strawberry ice cream
combine quick strawberry flavored mix and milk in punch bowl: mix well.  Add gingerale. Drop in small scoops of ice cream.
Yield: 26
Heres the perfect cupcake to go with your Elf Punch, check this cupcake recipe out at Ming Makes Cupcakes

recipe number 48

Sparkling Punch
3 packages soft drink powder any flavor
3 cups sugar
9 cups cold water
3  2 liter bottles gingerale
ice block
Dissolve soft drink powder and sugar in water.  Chill. Just before serving time pour over ice in punch bowl, slowly add gingerale.
Yield: 50

recipe number 47

Pink Promenade Punch
1 quart Hawaiian punch concentrate
2 quarts cold water
2  2 liter bottles of club soda
1  2 liter bottle of sparkling grapefruit drink
ice block
combine punch concentrate and water; chill. Just before serving pour over ice in punch bowl. Add club soda and grapefruit drink.

recipe number 46

Christmas Punch
4 bottles dry champagne
4 cups cranberry-juice cocktail
1/2 cup orange liqueur
sliced orange, lemon, lime and green maraschino
Chill all ingredients well just before serving mix together and add garnish
Yield: 24

recipe number 45

Paris Punch
2 medium size cucumbers
3/4 cup lemon juice
1 cup orange juice
1 cup maraschino liqueur chilled
1 cup Cointreau, chilled
2 cups brandy, chilled
orange, lemon and pineapple slices
Confectioners sugar
3 bottles champagne
remove cucumber rind in long strips. Put rind, fruit juices, maraschino, cointreau, brandy and fruit in large punch bowl. Stir in sugar to taste. Add ice block. Just before serving add champagne.
Yield: 30

recipe number 44

Spicy Goblin Punch
1 orange thinly sliced
3 tbs honey
20 whole cloves
2 - 6 inch cinnamon sticks
12 whole cloves
2 tsp cut up candied ginger
2  46-oz cans apricot nectar
1  6-oz can frozen orange juice concentrate undiluted
2  2-liter bottles of lemon -lime carbonated beverage.
In saucepan combine orange,honey,spices and juices. Heat to boil; remove from heat and let stand 30 minutes. Strain.  At serving time reheat; slowly add lemon lime carbonated beverage. Serve in mugs garnish with orange slices.
Yield: 24 servings

recipe number 43

Witches Brew
*may serve hot or cold*
6 cups apple cider
1 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground cloves
1/2 cup brown sugar
whole cinnamon sticks
In a heavy saucepan heat cider,spices and sugar over low heat about 10 minutes, stirring to dissolve sugar. Serve in hot mugs with cinnamon stick stirrers
or alternate cold version:
add 1 tbs grated lemon rind and chill before serving

recipe number 42

Cranberry Twist
1 (3 oz) envelope presweetened lemonade mix
1 quart cranberry juice
1 lemon sliced
In large pitcher, prepare lemonade mix according to directions. Stir in the cranberry juice. Garnish with lemon slices.
Yield: 16 punch cup servings

recipe number 41

Lime Fizz
1 envelope presweetened lime instant soft drink mix
2 quarts gingerale
1 (3 oz) pkg of lime flavored gelatin
1 lime, sliced
maraschino cherries
In large pitcher prepare lime soft drink mix according to pkg directions substituting gingerale for water. Empty gelatin onto wax paper. Moisten rims of glasses; dip into dry gelatin to form frosted edge.  Pour lime Fizz over ice; garnish with lime slice and maraschino cherry.

recipe number 40

Grape Grog
1 (1-lb 4 oz) can of pineapple spears
1 envelope presweetened grape instant soft-drink mix
1  pint unsweetened pineapple juice
Drain pineapple spears; separate on baking sheet. Place in freezer 1 hour or until frozen.
In large pitcher, prepare instant soft-drink mix. Stir in the pineapple juice. Pour into mugs over ice insert 2 frozen pineapple spears.

recipe number 39

BonBon Cream
1 qt milk
1 (12 oz) can can self mixing aerosol chocolate syrup
1 quart cherry flavored soda
maraschino cherries
Pour milk into punch glasses half full, add chocolate syrup to taste, fill each cup with cherrry soda, garnish with a cherry
Yields: 16

recipe number 38

Monster Soda
1/2 cup quick chocolate flavored mix
1/2 cup milk
1/4 cup frozen strawberries
Vanilla ice cream/chocolate ice cream/peach ice cream
2 tbs canned crushed pineapple
1 liter of naturally carbonated soda water. chilled.
1 carton whipped cream
2 maraschino cherries.
In a tall glass, combine the chocolate flavored mix and milk.  Add 2 tbsp thawed strawberries, a scoop of vanilla ice cream,  2 tbs crushed pineapple, a scoop of chocolate, 2 tbs strawberries, and a scoop of peach ice cream. Fill glass with carbonated soda. Top with whipped cream and maraschino cherries.
Yields: 2


recipe number 37

Orange Squash
2  9 ounce can frozen imitation orange juice thawed
2  3 oz pkg lemon instant pudding mix
6  cups cold milk
Mandarin oranges
Combine the orange juice concentrate lemon pudding and milk in ablender until well blended. Pour into glasses and place in freezer 30 minutes until it starts to freeze and is slushy. drop a few mandarin orange slices in each cup.
Yields: 12

recipe number 36

Fish House Punch
1 cup sugar
1 cup water
3 cups lemon juice
2 bottle (4/5 quart each) rum
1 bottle (4/5 quart) cognac
1/2 cup peach brandy
1 1/2 quarts water
mix sugar and water in saucepan. Heat, stirring to dissolve sugar. Bring to boil. boil 7 minutes without stirring. Cool.  Combine sugar mixture with remaining ingredients in large punch bowl. Let stand  2-3 hours; stir occasionally. Add large block of ice; stir to cool punch.
Yields: 40 servings

recipe number 35

Sorcerers Punch
1/2 cup sugar
1/2 cup water
12 whole cloves
2 -2 inch pieces of cinnamon stick
3 -6 ounce cans  frozen orange juice concentrate, reconstituted
1 quart sweet elder
combine sugar, water and spices in sauceppan,simmer 10 minutes and strain.  Add orange juice and elder. Heat.
Yield: 28 1/2 cup serving

Thursday, September 2, 2010

recipe number 34

Mexican Mocha
3/4 cup instant cocoa mix
1/3 cup decaffeinated freeze-dried instant coffee
3 cups water
2 cups milk
1 cup light cream or table cream
1 tsp orange extract
blend cocoa mix, coffee, water and milk in a large saucepan. Heat, stirring often, to boiling; remove from heat. Stir in 1/2 cup of the cream pour into heated mugs . Stir orange extract into remaining 1/2 cream, float a thin layer of the cream on top of each serving.
Yield: 10 -1/2 cups servings

recipe number 33

Apple Blossom Punch
3 quarts bottled or canned apple juice
1 quart naturally carbonated soda water
1 quart vodka
combine apple juice and vodka in punch bowl. Chill.
Apple Blossom Ring
apple blossoms
apple tree leaves
apple blossom buds
1 dozen very small apples
select a ring mold slightly smaller in diameter that the top of punchbowl. Fill mold with about 1/2 cup of water. Arrange apple blossoms, buds and leaves to almost fill bottom of mold. Fill any spaces or holes with polished apples. Freeze mold until water laywer sets and hold added materials.  Add another shallow layer of water quickly fill inwith more apple blossoms etc, freeze.  Fill mold this way ending with a layer of lady apples partially in ice.  Refrigerate mold
To make apple cups, select evenly matched small apples that stand upight. Mark scallops with orange wood stick.  Cut along marks with sharp pointed knife as far into center as possible.  Grasp top of apple and twist slightly to remove this leaves the base in one piece. Hollow out apple to make shell about 1/2 inch thick. Brush apple with lemon juice to prevent rapid browning. When ready to serve, dip mold to rim in cold water.The ring will loosen immediately. Float in punch with prettiest side up. Add soda.

recipe number 32

The Perfect Punch
2 dozen fresh strawberries
1/2 (4/5 size bottle) brandy
1/4 cup sugar
4 lemons
1 orange
1 cucumber
remaining ingredients size of bottle is 4/5 
2 bottle sauterne wine, 1 bottle light rum, 1/2 bottle brandy,2 bottles dry champagne.
the night before marinate strawberries in 1/2 bottle of brandy (saving the other half for the punch) and sugar. Before serving prepare lemons cut 2 in  spiral fashion  with the spiral attached to1/2 the lemon. and 2 lemons thinly sliced unpeeled. slice unpeeled orange and slice unpeeled cucumber.  Place all fruit in punch bowl, add strawberries with their brandy marinade. Slowly pour all the bottles into bowl.
Yields 50 generous servings

recipe number 31

Frosty Golden Punch
2- 20 ounce cans crushed pineapple in pineapple juice
2 - 6-ounce cans frozen lemonade concentrate, undiluted
1/4 cup sugar
1 28 ounce bottle club soda
1 tray ice cubes
In blender, blend pineapple with it's juice one can at a time until thick mixture
combine blended pineapple and remaining ingredients in punch bowl, add ice.
Yields: 20 1/2 cups servings

recipe number 30

Heart and Flowers Punch
1 cup fresh lemon juice
1 1/2 cups fresh orange juice
1 cup pineapple juice
1 cup sugar
2 cups boiling water
9 tea bags (black) and 6 cups of cold water or gingerale.
Combine fruit juices and sugar. Pour boiling water over tea, steep 5 minutes, stir, strain, and cool.  Combine juices and tea.  Just before serving, blend with the cold water or chilled gingerale. Pour over ice mold or ice block in punch bowl.

recipe number 29

Sparkling Grape Punch
1 package flavored grape soft drink powder
1 cup sugar
3 cups cold water
1- 2 liter bottle of lemon lime carbonated beverage or gingerale
ice cubes
dissolve soft drink powder and sugar in water in punch bowl. Chill.  Just before serving time add ice cubes and ginger ale.
Yield: 20 punch glass servings

recipe number 28

Topaz Punch
1 quart orange juice
1 cup lemon juice
2 bottles white grape juice
12 ice cubes
3/4 cup maraschino cherries
2 pints lemon sherbet
Chill the orange and lemon juices. just before serving mix them with the white grape juice in punch bowl, add a dozen ice cubes and the maraschino cherries. serve each glass with a scoop of lemon sherbet.
Yield: 15 servings

Wednesday, September 1, 2010

recipe number 27

Watermelon Punch with Vodkabobs
1 large watermelon
3 quarts of canned punch with good variety of fruit jucies
1 quart of vodka
1 quart of naturally carbonated soda water
1 tray of ice cubes
assorted fresh fruit; peaches, necatrines, apples, tangerines pieces, cherries, berries, small wedges of limes
Chill watermelon at least overnight.
with orange stick mark scalloped edge on watermelon. Cut with sharp knife deeply into watermelon along scallopmarks and remove top of watermelon. Carefully cut meat of melon into large pieces. Mix  punch and vodka and pour into hollowed out melon. On skewer stick place medium size pieces of fruit including melon arrange according to color for granish.  Add ice and soda water and serve

recipe number 26

Autumn Punch
3 quarts grape-apple juice
1 jar spiced apple rings * you may have to make your own*
1 fresh lime
1 quart of naturally carbonated soda water
1 quart of vodka
mix juice and vodka in large punch bowl. Chill.  Thinly slice lime and twist into rosettes skewered to apple rings with piece of tooth pick. Freeze plain water in ring mold slighty smaller in diameter than top of punch bowl, adding a little juice from the spiced apple rings for color. Drain apple rings on paper towel. Float ice ring in punch and lay apple rings and lime rosettes on it. Add soda water and serve.

recipe number 25

Berry Patch Punch
3 cans of frozen raspberry-lemonade
1 box of fresh or frozen raspberries
2 lemons or limes
1 quart of vodka
1 quart of naturally carbonated soda water.
Reconstitute juice according to directions on can. Add vodka and and chill in refrigerator.
Garnish punch bowl with thin slices of lemon, raspberry and sprigs of mint held together with piece of toothpick.
Garnish punch cups with thin slices of lemon quartered
Add ice cubes and soda water and serve.

recipe number 24

Golden Sherbet Punch
2 cups sugar
1 1/2 cups fresh mint leaves
2 cups boiling water
1/4 cup lemon juice
1 -12 ounce can  apricot nector chilled.
1 - 6 ounce can of each; limeade;orange juice concentrate; and pineapple juice concentrate
2  2 liter bottles  of gingerale/ 1 quart lemon sherbet
combine sugar ,mint and boiling water;stir to dissolve sugar. Cool.  Chill.  Strain into chilled punch bowl.  Add lemon juice, apricot nectar, concentrates. Pour ginger ale down side of bowl. Top with scoops of sherbet. Garnish with mint.
Yeilds: 20 to 25 punch cup servings

recipe number 23

Sunrise Punch
1 cup orange juice
1 1/2 cups pineapple juice
1  2 liter bottle of gingerale or club soda
Chill fruit jucies and gingerale. Just before serving time combine fruit juices and gingerale. Pour into punch bowl over ice.
Yield: 10 - 4 ounce punch cup servings.

recipe number 22

Apple Pink Punch
2 quarts apple punch
2 pints of cranberry juice
2 cups orange juice
2 - 2 liter bottles of lemon lime carbonated beverage
Ice block
chill ingredients. Just before serving pour juices over ice in punch bowl. Stir.  Slowly add lemon lime soda.
Yeild : 50 - 4 ounce punch cup servings

recipe number 21

Raspberry Crush Punch
1 envelope of unsweetened raspberry flavored soft drink powder.
1 cup sugar
4 cups cold water
1 6 ounce can frozen lemonade concentrate, thawed
1 10 ounce package frozen raspberries, thawed
1 - 12 ounce bottle of lemon lime carbonated beverage.
Combine soft drink powder and sugar. Add water ; stir  till dissolved. Stir in lemonade concentrate and raspberries. Chill.  Just before serving slowly stir in carbonated lemon lime. Pour into punch bowl over ice.

recipe number 20

Spiced Pineapple Sparkle
2/3 cup sugar
1 1/2 cups water
6 cinnamon sticks/ 12 whole cloves
1 46 ounce unsweetened pineapple juice/ 1 1/2 cups orange juice/ 1/2 cup lemon juice
1- 1 pint 12 ounce bottle gingerale
*serve with cinammon sticks for each guest*optional
In saucepan combine sugar, water, cinnamon sticks and cloves
cover and simmer 15 minutes; strain.  cool.  Add fruit juices; chill.  Just before serving pour over ice cubes in punch bowl; slowly pour gingerale into bowl.
Yeilds: 18 punch cup servings

recipe number 19

Fruited Ice Tea
2 Tbs instant tea powder
5 cups cold water
1 cup light corn syrup
1/2 cup orange juice
1/2 cup lime juice
lime slice/ maraschino cherries
Combine instant tea powder and the cold water; stir will tea is dissolved.  add corn syrup, orange juice and lime juice.  Mix thoroughly.  Chill.  Pour over ice in punch bowl or large pitcher.
Yeilds 14 - 1/2 cup servings.

recipe number 18

Mint Limeade
2 - 6 ounce can frozen limeade concentrate
1 cup lightley packed mint leaves
4 tbs confectioners sugar.
reconstitute limeade concentrate according to can directions. Combine mint leaves and confectioners sugar; crush with a fork. Add to limeade; cover and let stand 30 minutes; strain; tint to desired color with green food coloring. Pour into punch bowl over ice. garnish with fresh mint leaves.
yeild: 8 servings

recipe number 17

Cranberry-Honey Cooler
4 quarts cranberry-apple drink chilled
2-3 tabs rum flavoring
1/2 cup honey
Combine all ingredients; stir till blended. Serve in punch bowl over a large piece of ice or an ice ring.
yeild: 30 servings of punch glass size.

recipe number 16

Hospitality Tea Punch
1 quart water/6  orange pekoe tea bags
1/2 tsp mace/1/2 tsp allspice
long strips of lemon peel cut from 2 Lemons
2 quarts of cranberry-orange juice, chilled.
1 quart lemon soda, chilled.
sugar to taste/orange and lemon slices/ ice cubes
Boil water in saucepan. Remove from heat and add tea bags, mace, allspice and lemon peel. Cover and let steep for 5 minutes. Remove teabags and lemon peel. Cool and then chill. Just before serving pour tea into punch bowl and stir in cranberry-orange juice and lemon soda. Add sugar to taste. Garnish with orange and lemon slices and add ice cubes.
Yeild: 30 four ounce punch cup servings

recipe number 15

Anniversary Fruit Punch
2 - 46 ounce cans unsweetened pineapple juice.
1 - 6 ounce can frozen lemonade concentrate
1 cup strong black tea
2 quarts ice-cold water
2 - 6 ounce bottle maraschino cherries with juice
chill all ingredients; mix and pour over block of ice in punch  bowl.
Yeilds: 50  1/2 cup servings

recipe number 14

Golden Punch
1 - 6  ounce frozen orange juice
1 - 6 ounce frozen pineapple juice
1 - 6 ounce frozen grapefruit juice
2 - 6 ounce frozen lemonade
2 - 2 liter bottes of gingerale
Reconstitue juices according to direction on can. Using very cold or ice water helps chill punch. Add chilled gingerale just at serving time pour into punch bowl over ice.

recipe number 13

Fruit Sarasoda
2  6 ounce cans of orange juice concentrate
 2 cups fresh berries. (blueberries, raspberries, or cut up strawberries)
1 pint lemon sherbet.
reconstitute orange juice according to can directions. In each of single tall glasses place a generous spoonful of fruit. Fill glasses about 3/4 full of orange juice.  Add a scoop of sherbet for each glass, then spoon remaining fruit on top
Yield: 6 tall glass servings or 12 short punch glass servings.
*if you are going for a certain color remember your color wheel. Orange+blue+yellow=brown
Orange+ red+yellow =orange

recipe number 12

Southern Punch
1 small jar maraschino cherries
fresh mint leaves
2  - 6 ounce cans frozen orange juice concentrate
1 - 6 ounce can frozen grapefruit juice concentrate
1 - 28 ounce bottle of gingerale.
*Decorate ice cubes first.  Pour water into ice cube trays about 1/4 inc. Let the cubes freeze. when this is frozen lace whole or halved marashino cherries ( save juice) and mint leaf on the cubes. Add a small amount of water and freeze to anchor the fruit When this is frozen add more water to fill to normal size ice cube.*
Reconstitute orange juice with  2 cans of water of each can. Reconstitute grapefruit juice with 3 cans forevery can. and pour andverything into a large bowl. Add 1/4 cup of the maraschino juice you saved. Mix well.
Add ginger ale and decorated ice cubes just before serving.
Yeild: 24  1/2 cup serving

recipe number 11

Sparkling Lemon-Apricot Punch
3 envelopes lemon-favored iced tea mix
3 cups water
1 - 12 ounce can apricot nectar
1 - 12 ounce bottle club soda
ice cubes
Combine ice tea mix, and water, mix thoroughly. stir in apricot nectar.  Chill. Just before serving add club soda and ice.
Serves:8 increase ingredients by 3 fold for a punch

recipe number 10

Mystic Punch
4  1 pint bottle cranberry juice / the juice from 2 - 14 ounce cans of peaches (about 2 1/2 cups)
1 cup fresh lime juice (about 8 limes) /2 cups orange juice/1/2 tsp nutmeg
1/4 cup white rum (optional)
1/2 pound dry ice in 3 or 4 pieces (no shavings) *
Prior to pouring ingredients into punch bowl prepare bowl for dry ice by placing a small casserole in the bottom of punch bowl. this is to prevent puncbowl from cracking.
Combine cranberry juice,juice from peaches, lime juice, orange juice, nutmeg and rum in punch bowl.
Place dry ice into center of bowl 1 piece at a time. Do this just before serving. When it stops smoking add another piece of dry ice. Its a good idea to let one person do the serving to make sure no one gets any of the dry ice in their cups.
*purchase dry ice on day of party. one-half pound of dry ice will "smoke" and bubble for about 1 hour.

recipe number 9

Spicy Welcome Cup Punch
1 orange, thinly sliced/ 3tbs honey/ 20 whole cloves/ 2  6-inch sticks cinnamon/12 whole allspice
2 tsp cut up candied ginger
2 - 46-ounce cans apricot nectar
1 - 6 ounce frozen orange juice concentrate
2  - 2 liter bottle lemon lime carbonate beverage
In saucepan combine orange, honey, spices and juices. Heat to a boil; reduce heat and simmer 10 minutes
Remove from heat and let stand 30 minutes.  Strain.
At serving time reheat; slowly add lemon lime soda . Serve in mugs; garnish with orange slices.
Yeild 24- 6 ounce servings

recipe number 8

Berry Pink 'N Creamy Punch
1 quart cranberry juice cocktail chilled
1 quart gingerale, chilled
1 pint applesauce
1 tsp pumpkin pie spice
1 cup whipping cream
sugar to taste
combine all ingredients in large mixing bowl;beat until well blended and frothy. Add sugar to taste. Serve in pitcher for easy pouring.
Yeild 16 small servings or 8 larger servings.

recipe number 7

Cranberry Tea Punch
21/2 cups boiling water
5 black chai tea bags
1/4 tsp cinnamon
1/4 tsp nutmeg
3/4cup sugar
1 pint cranberry juice cocktail
11/2cups water - 1/2 cup orange juice - 1/3 cup lemon juice
pour boiling water over tea and spices.  cover and let steep 5 minutes. Remove tea bags. Add sugar; stir till dissolved; cool.   Add remaining ingredients; chill. Serve over ice cubes in punch  bowl. Makes 6-8 servings

recipe number 6

4 cups sugar
6 cups water
1 46 ounce can pineapple juice
2 12 ounce cans frozen orange juice
1 12 ounce can frozen lemonade concentrate/5 bananas, mashed/6 two liter bottles gingerale
combine sugar and water into saucepan, bring to boil. Remove from heat, chill. Mix with pineapple juice,orange juice and bananas. Pour into five 1 quart containers: quick freeze. At serving time pour gingerale into glasses (1/2 full) /spoon in frozen mixture/serve with spoons and straws.  Yeilds 30-35 servings