RETRO SKIERS PUNCH

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

IT'S PARTY TIME! BRING ON THE HORS D' OEUVRES

For the remainder of this month I am going to be posting recipes for party FOOD! I know there are a million food sites out there, so please keep in mind that this is a tribute to my dad Chef Fred Oliver who collected all these recipes over the years and put them in a huge 3 ring binder, all having to do with entertaining, punch and parties in the 50's and 60's. So they are retro, nostalgic and just plain out of date but they are my dads so they will be posted. I will be adding a punch recipe here and there and then will have the whole month of December for all the rest of the Holiday drinks and punch recipes.

BURGNDY CHERRY SAUCE
rich in color and flavor burgandy cherry sauce goes particularly well with eggnog ice cream. Or serve over ice cream ball that have been rolled in flaked coconut then stored in the freezer to become very hard.
1 can (14 ounce) pitted dark sweet cherries

2 tbs cornstrach
few grains of salt
1/4 cup sugar
1/4 cup orange juice
1/4 cup burgandy or other red dinner wine

Drain cherries, reserving liquid. Combine cornstarch,salt, and sugar. Blend in cherry syrup and orange juice. Bring to boiling over low heat stirring constantly until clear and thickened. Stir in burgundy and cherries. Heat slightly. Serve warm over ice cream.
YIELD: 3 1/2 cups

ps. I found this interesting party tip over at A CUP OF JO

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.

THE CHRISTIANS BROTHERS BRANDY

I found this great little bar guide with some fantastic holiday drinks....the Christian Brothers Brandy "straight" or "on the rocks" makes a magnificent beverage. But the beauty of brandy is that it mixes well in any company. For your greater enjoyment we've selected several classic recipes plus some exciting new ones, sure to enchance your reputation as a host. In the following recipes the glass traditionally used, is show. More and more people every day are finding it's great to entertain with the Christian Brothers Brandy!
BRANDY PUNCH
6 fifths of California Claret, or California Burgandy wine
1 1/2 fifth of Brandy
2 fifths Brut Champagne
2 quarts of carbonated water
1 can sliced pineapple
12 oranges sliced
juice of 12 lemons
2 tbs of granulated sugar
dissolve sugar in fruit juices. Add wine and brandy in a 2 gallon bowl and let stand in refrigerator until guests arrive. Just before serving, put a large piece of ice into a large punch bowl of three to four gallon size. Pour over it the fruit juice-wine mixture and add Champagne and carbonated water. Stir very lightly. Serve in punch glasses

YIELDS: 40-50

JACK FROST
a refreshing drink which everybody likes...
1 oz brandy
juice of 1/2 lemon and 1/4 lime
small amount of sugar
put all ingredients into blender with crushed ice or shaved ice. Mix until foamy. Strain into champange glasses. Allow for a few shavings of ice in the drink.

BRANDY N COFFEE
what a delightful way to end any day...
pour a tsp of brandy into piping hot black coffee. Add sugar to taste, stir well.

CHERRIES JUBILEE
exotic yet easy to make and unequaled as a festive holiday dessert...
1 qt firm black cherries
1 cup sugar
1 cup water
1/2 gallon vanilla ice cream
mix water and sugar to create syrup, in saucepan, stem and simmer cherries in syrup. Heat brandy slightly then add to mixture and set ablaze. Arrange ice cream in 6-8 deep dishes. Over each ice cream serving pour with a large serving spoon some of the flaming cherries. (timing is of extreme importance)