Since our winter has just arrived (at least as far as skiers are concerned) I thought this would be appropriate post today!
MULLED CIDER FOR SKIERS
2 quarts cider
1 orange sliced*
1 lemon sliced
4 stickes cinnamon
6 whole cloves
1/4 tsp nutmeg
1/4 tsp powdered ginger
cinnamon stickes for garnish
Simmer all ingredients together in a saucepan over low heat for 30-40 minutes. Serve hot with a piece of cinnamon stick in each glass.
YIELDS: 2 quarts
*
Orange Buoys:
omit cloves from recipe above. Stud 2 oranges generously with cloves then cut 1 orange into half. Add to punch when adding spices.
SWEDISH GLOGG
I know there is already a GLOGG posted but this one has so much more in it...its almost a meal. Plus it is the perfect APRES SKI DRINK! Fun to make and fun to drink.
12 blanched almonds
6 whole cardamon
2 whole cinnamon sticks
3 whole cloves
1/4 cup raisins
1/4 cup currants
10 dried apricots
2 bottle of claret
1 pound lump sugar
1 bottle Aquavit
1 cup brandy
2 bottle of port, heated
put the first 8 ingredients into asaucepan and simmer for 1 1/2 hours. strain the fruit, etc. fro the liquid and reserve. Pour the liquid into a large punch bowl*. Place a cake rack across the top of the bowl and arrange the sugar cubes on it. Heat the Aquavit and brandy and pour them over the sugar. Now flame; it will take about 10 minutes to burn off. Remove the rack and add the heated port and all the reserved ingredients.
YIELD: 30 servings
* careful, make sure liquid is not too hot, that it would break the bowl.
ROYAL EGGNOG
one more for the skiers...
2 quarts vanilla ice cream
4 cups hot strong coffee
4 cups blended whiskey
1 cup light rum
grated nutmeg
mix the ice cream and coffee until ice cream melts. Stir in the whiskey and rum. Sprinkle nutmeg over the surface.
YIELDS: 4 quarts
SKIERS PUNCH
1 cup sugar
juice and rind of 3 lemons
1/2 cup brandy
1 cup white rum
2 cups Great Western Solera sherry
1/2 cup porter or stout
4 cups boiling water
add ingredients in order listed; stir until foamy and serve at once in mugs.
YIELDS: 8
SKI PUNCH
a hot tea punch, no skis necessary!
6 cups boiling water
3 tea bags
1/2 cup sugar
1/2 cup orange juice
1/4 cup lemon juice
1/4 tbs grated orange rind
pour 6 cups boiling water over tea bags. Let steep 5 minutes. remove tea bags. Add sugar, orange juice, lemon juice and orange rind. warm over low heat serve in mugs.
YIELDS: 8
HOT BOURBON TODDY
2 cups water
1/2 cup sugar
1/4 cup lemon juice
1/2 tsp ground cloves
2 cups Bourbon whiskey
8 maraschino cherries.
combin water, sugar, lemon juice and cloves in medium sauce pan. Heat until very hot and sugar is dissolved. Stir in bourbon. POur into 8 glasses immediately. Garnish with a cherry.
YIELDS: 8
PUNCH HOT
this is great and will keep everybody happy and warm. There are all kinds of variations, but the basic ingredients are as follows:
2 boxes of mixed dried fruit
1/2 gallon of apple cider
2 cups of honey
8 cinnamon stick
1 fistful of whole cloves
4 good shakes of nutmeg
orange zest of 3 oranges and lemons ( ok to use the ones below)
6 large oranges
6 large lemons
1 bottle of dark rum
1 bottle of light rum
1 bottle of brandy or bourbon
put mixed fruit into large enameled pot cover with water, bring to boil, reduce heat and cook until the fruit is soft; add fruit juice, honey, spices and the grated rind from at least 3 of the oranges, cut up the rest of the fruit and throw it in. Heat to boil then simmer for 5 minutes.Add rum and brandy*turn off heat and let sit until ready to serve, and heat just till temperature of your liking. Serve in mugs with small spoons to eat dried fruit at the end of the drink
YIELDS: 15 good servings
* alcohol will evaporate do not cook away before guest arrive.
GLOW WINE
1 cup sugar
1 cup water
6 whole cloves
2 pieces cinnamon stick
1/2 tsp nutmeg
2 (2 inch) strip lemon peel
1 (2 inch) strip orange peel
3 cups American Burgandy
8 lemon peel twists
8 mint sprigs
in medium saucepan, combine sugar and water, add 6 whole cloves, 2 cinnamon sticks, nutmeg, lemon peel, ornage peel. Bring to a boil, simmer 3 minutes. Pour Burgandy wine into a large saucepan add sugar syrup, use strainer to remove cloves,lemon, and orange peel. Heat gently to a simmering, serve in mugs, garnish with lemon or orange strips and mint sprig
YIELDS: 8 servings
MULLED CIDER FOR SKIERS
2 quarts cider
1 orange sliced*
1 lemon sliced
4 stickes cinnamon
6 whole cloves
1/4 tsp nutmeg
1/4 tsp powdered ginger
cinnamon stickes for garnish
Simmer all ingredients together in a saucepan over low heat for 30-40 minutes. Serve hot with a piece of cinnamon stick in each glass.
YIELDS: 2 quarts
*
Orange Buoys:
omit cloves from recipe above. Stud 2 oranges generously with cloves then cut 1 orange into half. Add to punch when adding spices.
SWEDISH GLOGG
I know there is already a GLOGG posted but this one has so much more in it...its almost a meal. Plus it is the perfect APRES SKI DRINK! Fun to make and fun to drink.
12 blanched almonds
6 whole cardamon
2 whole cinnamon sticks
3 whole cloves
1/4 cup raisins
1/4 cup currants
10 dried apricots
2 bottle of claret
1 pound lump sugar
1 bottle Aquavit
1 cup brandy
2 bottle of port, heated
put the first 8 ingredients into asaucepan and simmer for 1 1/2 hours. strain the fruit, etc. fro the liquid and reserve. Pour the liquid into a large punch bowl*. Place a cake rack across the top of the bowl and arrange the sugar cubes on it. Heat the Aquavit and brandy and pour them over the sugar. Now flame; it will take about 10 minutes to burn off. Remove the rack and add the heated port and all the reserved ingredients.
YIELD: 30 servings
* careful, make sure liquid is not too hot, that it would break the bowl.
ROYAL EGGNOG
one more for the skiers...
2 quarts vanilla ice cream
4 cups hot strong coffee
4 cups blended whiskey
1 cup light rum
grated nutmeg
mix the ice cream and coffee until ice cream melts. Stir in the whiskey and rum. Sprinkle nutmeg over the surface.
YIELDS: 4 quarts
SKIERS PUNCH
1 cup sugar
juice and rind of 3 lemons
1/2 cup brandy
1 cup white rum
2 cups Great Western Solera sherry
1/2 cup porter or stout
4 cups boiling water
add ingredients in order listed; stir until foamy and serve at once in mugs.
YIELDS: 8
SKI PUNCH
a hot tea punch, no skis necessary!
6 cups boiling water
3 tea bags
1/2 cup sugar
1/2 cup orange juice
1/4 cup lemon juice
1/4 tbs grated orange rind
pour 6 cups boiling water over tea bags. Let steep 5 minutes. remove tea bags. Add sugar, orange juice, lemon juice and orange rind. warm over low heat serve in mugs.
YIELDS: 8
HOT BOURBON TODDY
2 cups water
1/2 cup sugar
1/4 cup lemon juice
1/2 tsp ground cloves
2 cups Bourbon whiskey
8 maraschino cherries.
combin water, sugar, lemon juice and cloves in medium sauce pan. Heat until very hot and sugar is dissolved. Stir in bourbon. POur into 8 glasses immediately. Garnish with a cherry.
YIELDS: 8
PUNCH HOT
this is great and will keep everybody happy and warm. There are all kinds of variations, but the basic ingredients are as follows:
2 boxes of mixed dried fruit
1/2 gallon of apple cider
2 cups of honey
8 cinnamon stick
1 fistful of whole cloves
4 good shakes of nutmeg
orange zest of 3 oranges and lemons ( ok to use the ones below)
6 large oranges
6 large lemons
1 bottle of dark rum
1 bottle of light rum
1 bottle of brandy or bourbon
put mixed fruit into large enameled pot cover with water, bring to boil, reduce heat and cook until the fruit is soft; add fruit juice, honey, spices and the grated rind from at least 3 of the oranges, cut up the rest of the fruit and throw it in. Heat to boil then simmer for 5 minutes.Add rum and brandy*turn off heat and let sit until ready to serve, and heat just till temperature of your liking. Serve in mugs with small spoons to eat dried fruit at the end of the drink
YIELDS: 15 good servings
* alcohol will evaporate do not cook away before guest arrive.
GLOW WINE
1 cup sugar
1 cup water
6 whole cloves
2 pieces cinnamon stick
1/2 tsp nutmeg
2 (2 inch) strip lemon peel
1 (2 inch) strip orange peel
3 cups American Burgandy
8 lemon peel twists
8 mint sprigs
in medium saucepan, combine sugar and water, add 6 whole cloves, 2 cinnamon sticks, nutmeg, lemon peel, ornage peel. Bring to a boil, simmer 3 minutes. Pour Burgandy wine into a large saucepan add sugar syrup, use strainer to remove cloves,lemon, and orange peel. Heat gently to a simmering, serve in mugs, garnish with lemon or orange strips and mint sprig
YIELDS: 8 servings
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