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

CHRISTMAS PUNCH

planning a party this festive season, try any of these... one or two...

window design by Junebug

CHRISTMAS PUNCH

1 pony maraschino

3 ponies brandy

dash of yellow chartreuse

1 pint club soda

1/2 bottle  or pint of hard cider

2 quarts dry champagne

chill punch bowl with block of ice, when chilled, pour off the water.

pour in cherries, brandy chratreuse, club soda and cider. stir and add champagne. 

YIELDS :30 servings

HOT BUTTERED RUM

1/2 cup brown sugar, firmly packed

1/4 cup butter

1/8 tsp ground cloves

rum

10 cinnamon sticks

boiling water

cream brown sugar and butter together, add cloves..put a tablespoon of mixture into mug or glass, pour 1 jigger rum into each..fill each mig with boiling water, stir with cinnamon stick leave in mug for garnish

YIELDS; 10 servings

EGGNOG

12 egg whites

1 1/2 cup sugar

12 egg yolks

1 quart heavy cream

1 quart cold milk

1 quart whiskey or cognac

1/2 cup rum ( to taste)

nutmeg

beat egg whites until foamy, add sugar gradully, beating after each addition until sugar is dissolved. In separate bowl, beat egg yolks, until thick and lemon colored. fold in egg while misture. Gradually add cream, milk, whiskey or cognac,and rum to taste. Turn mixture into well chilled punch bowl. ladle into cups, sprinkle with nutmeg.

KRIS KRINGLE PUNCH
28 oz gingerale chilled
28 oz club soda chilled
28oz grapefruit soda chilled
28 oz Hi spot lemon soda chilled
1/4 cup sugar
1 jar maraschino cherries
citrus fruit slices
optional: add your favortie liqueur to taste
pour all liquids into punchbowl over ice block, add sugar, cherries and fruit slices. stir until sugar is dissovled.
YIELDS: 30 servings.

 BOURBON BE MERRY PUNCH
1 1/2 cups bourbon
1 cup unsweetened pineapple juice
1 cup fresh orange juice
1/4 cup lemon juice
mix well chill in bottle, pour into punch bowl over ice block

FISH HOUSE PUNCH
2 quarts water
3/4 pound sugar
2 quarts Jamaica rum
1 quart brandy or cognac
1 quart lemon juice
4 ounces peach brandy
in large punch bowl, dissolve sugar in the water, add liqueurs and  lemon juice, mix well. Gently place ice block in center of punch bowl and let stand for 2 hours to permit ingredients to "marry" If ice melts too quickly add a second ice block

TOM AND JERRY
while not strictly speaking a punchbowl mixture, Tom and Jerry is one of the finest potables ever concocted. Hot and tasty, sufficiently dry to remain a good drink all evening. Made in two stages:
stage one:
1 dozen fresh eggs
3 tbs sugar
a few drops of vanilla
separate egg yolks and whites. Beat separately until yolks are thin and yellow and whites are thick and fluffy, adding sugar to whites and vanilla . When both are well beaten, combine carefully into a smooth blend.
stage two:
set out mugs
pour 1 ounce rum,
1 ounc brandy,
2 tbs Tom and Jerry Batter into mugs
fill with hot water*
sprinkle with nutmeg
* may use 1/2 hot water 1/2 hot milk

SANTA PUNCH
this fizzy pink fruit treat will get any party off to a good start. Arrange punch bowl and appetizers on a separate table in the living room, if you like, to enjoy leisurely while waiting for Santa to arrive!
5 cups freshly brewed tea
2 (6oz) cans frozen concentrate raspberry-lemonade
2 trays ice cube
1 28 oz bottle gingerale
orange slices
maraschino cherries.
combine tea and frozen concentrate in punch bowl, add ice cubes, pour gingerale over and stir until mixed thoroughly. Float a few orange slices and cherries on top.
YIELDS: 24 servings

SHAKESPEARE WAS A FAN OF SHERRY!

"If I had a thousand sons, the first human principle I would teach them, should be to foreswear potations, and to devote themselves to Sherry" quote by Shakespeare

SHERRY EGGNOG
1 egg
1 tsp sugar
1/2 pint milk
2 oz of Sherry (dry)
combine all ingredients in shaker or blender,filled with cracked ice, shake well,strain into tall glass top with nutmeg.

How many Eggnog Recipes do you have?

I remembered seeing alot of eggnog recipes in my Dads collection so I thought tonight I would sift through the box and see just how many ways one could think of to make egg nog. A drink that is traditionally Christmas and not everyone can appreciate and now with the raw egg warnings I dare say a bit risky. I found 10, but I am only posting the ones that are made with processed store bought eggnog. However as I was looking through the box I stumbled upon a gem of a holiday recipe that looks absolutely delicious.  Not to mention it makes a perfect end to our Wine selection series.


BURGANDY CHERRY SAUCE
1 can (1pound and 14 ounces) pitted dark sweet cherries
2 tbs cornstarch
few grains salt
1/4 cup sugar
1/4 cup orange juice
1/4cup burgandy wine (or other red dinner wine)
Drain cherries, reserving liquid. Combine cornstarch, salt and sugar. Blend in cherry syrup and orange juice. Bring to boiling stirring constantly until clear and thickened. Stir in burgandy and cherries. Heat slight. Serve warm over firm ice cream . Makes about 3 and 1/2 cups




EGGNOG
Royal eggnog
2 quarts vanilla ice cream
4 cups hot strong coffee
4 cups whiskey
1 cup light rum grated nutmeg
mix the ice cream and coffee until ice cream melts. stir in the whiskey and the rum sprinkle with nutmeg (gee I guess  this one doesn't even need eggs)


A Mans eggnog
1/2 half bottle of Dark or light Bacardi rum about 12 ounces into a quart of dairy eggnog mix.
fold in one cup of whipped heavy cream
chill then stir and sprinkle lightly with nutmeg.


Quickie eggnog
In blender mix 5 ounces of Bacardi rum and a pint of vanilla or eggnog icecream Just sprinkle with nutmeg and serve.


Old English Syllabub
I threw this one in, not really an egg nog, but very interesting! 
some of the syllabub recipes used to call for milk "warm and frothy from the cow" Then some families turned to wine. We use heated lemon juice and a blender. If you prefer a cold syllabub, don't heat the lemon juice
1 cup sugar
3 egg yolks
1/2 cup fresh or reconstituted lemon juice
3 egg whites
 2 cups heavy cream stiffly beaten
nutmeg(optional)
in a blender, beat 3 egg yolks at medioum speed until thick and pale, gradually adding 1 cup sugar. With motor still running, pour in 1/2 cup heated lemon juice. In a medium bowl, beat 3 egg whites until stiff. Fold into lemon mixture. Spoon into individual serving dishes. Pipe or swirl each serving with stiffly beaten heavy cream. Sprinkle with nutmeg if desired. 
YIELDS: 8 servings

EGGNOG PUNCH BOWL
3 eggs, separated
3/4 cups sugar
1/4 tsp salt
1 quart milk scalded
1/2 tsp vanilla
1 quart dairy egg nog
place egg yolks in top of double boiler. Beat in 1/2 cup sugar and salt, gradually add scalded milk. cook on double boiler stirring occasionally, until mixture coats a spoon about 1/2 hour. Remove from heat, chill and then add vanilla. In a separate bowl, beat egg whites until foamy, gradually add 1/4 cup sugar, beat until stiff peaks are formed. Remove custard mixture from refrigerator, add egg whites to custard mixture and beat until smooth. Pour dairy eggnog into punchbowl, turn custard mixture into eggnog and stir until blended. 
YIELDS:25 servings


Eggnogging tips:
Eggnogs only requirment is to be well chilled. Freeze an additional quart of dairy eggnog in a ice ring mold, float in punchbowl. Give a flip of the nutmeg grater or shaker as it goes into cup or bowl and served with the simplest of accompaniments. ie cheese pastry or crisp butter cookies.
Of course there are tricks of garnishment you may employ like folding in a small quantity of not too stiffly beaten eggwhite to supply a bit of surface fluff on which to sprinkle nutmeg or cinnamon shaved chocolate or grated orange rind. I think I would use whipped heavy cream.