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

NOT JUST FOR CHRISTMAS

Here is a punch that is most commonly on the scene around Christmas, and it's name means "to toast", and in my book that could be any day and any occasion. The ingredients are fitting for when the air becomes crisp. 

WASSAIL BOWL
3 qts apple cider
2 sticks cinnamon, 3" long
1/2 tsp nutmeg
1/2 cup honey
1/3 cup lemon
2 tsp lemon juice
2 tsp lemon rind
2 number 2 cans of pineapple juice (5 cups)
3 oranges, whole cloves
Heat cider and cinnamon sticks in large saucepan. Bring to boil, simmer covered 5 minutes. Add remaining ingredients and simmer uncovered 5 minutes longer. Pour into punch bowl and float spiced oranges* on top. Serve in mugs use cinnamon sticks as stir sticks.

SPICED ORANGES
stud 3 oranges with whole cloves (1/2 inch apart); place in baking pan with a little water, bake in slow moderate oven (325 degree) for 30 minutes.

AUTUMN COLORS AND FRAGRANCE

Now that we are in full swing with the Fall Festivities, here is a colorful and fragrant punch to add...Cold or Hot!

CRANBERRY PUNCH

2/3 cups surgar

6" cinnamon stick(broken in pieces)

2 teaspoon whole allspice

1-2 tsp whole cloves

1/4 tsp salt

1 qt cranberry juice coktail

1 no.2 can unsweetened pineapple juice

1 pint chilled gingerale

1 orange sliced thin

combine sugar, spices, salt, cranberry juice and pineapple juice. Cover simmer gently 10 minutes. Strain, chill. Just before serving pour over ice in punch bowl. Float orange slices atop.

HOT CRANBERRY PUNCH

to serve warm, just omit gingerale and add 2 cups water to juice mixture before heating, simmer  and strain. Pour into mugs and dot with butter.

SNOW SLOPE PUNCH

Although we are short on snow down in the flatlands there is snow on the mountain so hi ho hi ho, its a swooshing we shall go!

1 1/2 cup apple or prune juice
cinnamon sticks
12 whole cloves
3TBS honey
3 slices lemon
1 bottle Baco Noir Burgandy
boil the juice, cinnamon, cloves and honey and lemon for five minutes. Strain, add wine and keep heated on low.
Yields:8-10 servings

WAZZUP.... WASSAIL!!?....

Centuries ago in Merry Olde England, feudal lords and ladies threw a big Christmas Eve bash and called it "wassailing" Gathering in their great holly trimmed castle halls with the blazing yule log burning on the hearth they sang caroles and watched pantomimes performed by wandering players. They would sit around the huge round tables feasting on venison and flaming plum puddings, dipping into the wassail bowl to toast each others health and welfare for the coming year.
The tradition of hot punches at Christmastime in America is a carry over from colonial days when carolers and revelers roamed the streets stopping here and there for a hot mug of wassail or Flaming Bishop.


WASSAIL BOWL (POTENT)
3 quarts beer
1 pound sugar
1 teaspoon freshly grated nutmeg
1 teaspoon ginger
4 slices lemon
16 ounces sherry
10-12 spiced whole crab apples studded with whole cloves.
In a large soup kettle cook one quart of beer and the sugar and spices over medium heat, stirring until sugar dissolves. Add remaining beer, sherry and apples. Heat 15mim=nutes but do not boil. To serve pour mixture into warmed punch bowl and float apples on top. Yeild :25 four ounce punch cups


WASSAIL BOWL (PURITAN)
1 cup fresh lemon juice
2 cups fresh orange juice or frozen(thawed and reconstituted)
2 cups unsweetened pineapple juice
1/2 gall apple cider
1 teaspoon whole cloves
 1 stick cinnamon
1/4 cup sugar
Pour all juices into a large enamel or stainless steel pan. Add cinnamon and cloves tied into an cheescloth bag. Bring to a simmering boil over a medium heat. Cover  pan and allow mixture to simmer for one hour. Dissolve sugar in hot wassail before rmoving from heat. Serve hot in mugs or punch cups. Yield:16 servings. 
ps... If you would like to give the punch a little more "punch" add 1 pint brandy  to the cooked wassail. Heat but do not boil.


GLOGG
In Scandanavia, December is special month devoted almost exclusively to the preparation of food and drink and decorations. The Christmas warmth abounding in the part of the world is probably unsurpassed by that of any other. A famous Swedish holiday tradition is the serving of a hot punch called glogg. The word means glow and derives its name from the sometime ritual of burning sugar over the drink or igniting the drink itself. Even if it isnt ignited a pleasant glow is experienced from inhaling the distinct aroma and tasting the indescribable flavor of this hot  spicy drink.  Glogg lets you forget the outside snow and cold while family and friends gather around acrackling fire, toasting the health of those near and far.
Use stainless steel or enamel 6 quart pot. 
mix 2 bottles  dry red wine, 2 bottles port and 2 cups aquavit or gin or vodka. 
2 cups seedless raisins 
2 cups blanched whole almonds
the slivered peel of an orange
2 tablespoons of cardomom seeds crushed with mortar and pestle
10 whole cloves
1 and 1/2 cups sugar.
Cover glogg mixture and let it stand about 8 hours to let the flavors develop and mingle.
When ready to serve stir well and bring the mixture to a full boil over high heat. Serve immediately right from the pot. Use mugs with handles and have a small spoon for each mug to scoop up the tasty raisins and almonds at the bottom of each drink.
Can be made a day or two before and kept in refrigerator tightly covered.

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 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

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