From Doug Carey and Mike Schuler
Ingredients
2 quarts apple cider
2 cups orange juice
1/2 cup lemon juice
12 whole cloves
4 cinnamon sticks
1 pinch ground ginger
1 pinch ground nutmeg
Directions
In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot.
Showing posts with label 9 - Drinks. Show all posts
Showing posts with label 9 - Drinks. Show all posts
Saturday, November 22, 2008
Drinks: Sparkling Sorbet Floats
From Jackie Schuler
Ingredients
½ cup raspberry sorbet, slightly softened
½ cup lemon sorbet, slightly softened
½ cup chilled white sparkling wine such as Prosecco
1 Tablespoon finely shredded fresh mint leaves
Directions
Place two small glass bowls in the freezer until chilled, at least 5 minutes.
Dividing evenly, scoop raspberry and lemon sorbet into chilled bowls. Pour sparkling wine over sorbet, and garnish with mint; serve immediately. Serves 2.
Ingredients
½ cup raspberry sorbet, slightly softened
½ cup lemon sorbet, slightly softened
½ cup chilled white sparkling wine such as Prosecco
1 Tablespoon finely shredded fresh mint leaves
Directions
Place two small glass bowls in the freezer until chilled, at least 5 minutes.
Dividing evenly, scoop raspberry and lemon sorbet into chilled bowls. Pour sparkling wine over sorbet, and garnish with mint; serve immediately. Serves 2.
Drinks: Russian Tea
From Shelly Carey
Ingredients
2 cups Tang
1 cup instant tea (Nestea original, not with lemon flavor)
2 (3 oz) packages lemonade mix
2 cups sugar
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
Directions
Mix all ingredients together. Store in air-tight jar or container.
For an individual glass:
Add 8 oz boiling water to 2 Tablespoons of tea mixture.
To serve eight (to make 64 oz / 2 quarts):
Add 64 oz (two quarts) boiling water to one cup of tea mixture.
Ingredients
2 cups Tang
1 cup instant tea (Nestea original, not with lemon flavor)
2 (3 oz) packages lemonade mix
2 cups sugar
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
Directions
Mix all ingredients together. Store in air-tight jar or container.
For an individual glass:
Add 8 oz boiling water to 2 Tablespoons of tea mixture.
To serve eight (to make 64 oz / 2 quarts):
Add 64 oz (two quarts) boiling water to one cup of tea mixture.
Drinks: Pomegranate Smoothie
From Jackie Schuler
Ingredients
1/3 cup silken tofu (about 3 oz)
1 cup frozen mixed berries
½ cup pomegranate juice
1 -2 teaspoons honey
¼ cup ice cubes
Directions
In a blender, combine tofu, berries, juice, honey and ice cubes; puree until smooth. Serve immediately. Serves 2.
Ingredients
1/3 cup silken tofu (about 3 oz)
1 cup frozen mixed berries
½ cup pomegranate juice
1 -2 teaspoons honey
¼ cup ice cubes
Directions
In a blender, combine tofu, berries, juice, honey and ice cubes; puree until smooth. Serve immediately. Serves 2.
Drinks: Pear and Cranberry Bellini
From Jackie Schuler
Ingredients
1 cup pear nectar
1 cup cranberry juice cocktail
1 bottle (750 ml) Prosecco or other dry sparkling white wine
Directions
In a small pitcher or large liquid measuring cup, combine 1 cup pear nectar and 1 cup cranberry juice cocktail. Pour ¼ cup juice mixture into each of eight champagne glasses. Dividing evenly, top with 1 bottle Prosecco or other dry sparkling white wine. Serves 8.
Ingredients
1 cup pear nectar
1 cup cranberry juice cocktail
1 bottle (750 ml) Prosecco or other dry sparkling white wine
Directions
In a small pitcher or large liquid measuring cup, combine 1 cup pear nectar and 1 cup cranberry juice cocktail. Pour ¼ cup juice mixture into each of eight champagne glasses. Dividing evenly, top with 1 bottle Prosecco or other dry sparkling white wine. Serves 8.
Drinks: Cappucino Punch
From Shelly Carey
Ingredients
1 pot of strong coffee, cooled
½ gallon vanilla ice cream
16 ounces Cool Whip, thawed
½ cup sugar
Directions
Make one pot of strong coffee. Place in refrigerator until cool. In a large punch bowl, break up ice cream into chunks. Add sugar to Cool Whip and mix, until light and fluffy. Pour cooled coffee over the ice cream. Top with Cool Whip mix. Stir until all ice cream chunks have dissolved. Serve cold.
Note: This is best prepared within an hour of serving.
Ingredients
1 pot of strong coffee, cooled
½ gallon vanilla ice cream
16 ounces Cool Whip, thawed
½ cup sugar
Directions
Make one pot of strong coffee. Place in refrigerator until cool. In a large punch bowl, break up ice cream into chunks. Add sugar to Cool Whip and mix, until light and fluffy. Pour cooled coffee over the ice cream. Top with Cool Whip mix. Stir until all ice cream chunks have dissolved. Serve cold.
Note: This is best prepared within an hour of serving.
Friday, November 21, 2008
Drinks: Bloody Mary Punch
From Jackie Schuler
Ingredients
1 (46 oz) container low-sodium vegetable juice, chilled
1 Tablespoon freshly ground black pepper
3 Tablespoons fresh lime juice
1 Tablespoon hot sauce
1 Tablespoon Worcestershire sauce
½ teaspoon Old Bay seasoning
½ cup vodka (optional), chilled
Celery sticks (optional)
Directions
Combine vegetable juice, next five ingredients, and, if desired, vodka in a punch bowl or a pitcher. Serve over ice in glasses. Serve with celery sticks, if desired. Yields:1 ½ quarts.
Note: Instead of stirring all the ingredients together, serve optional shots of vodka on the side, and let guests add it or not.
Ingredients
1 (46 oz) container low-sodium vegetable juice, chilled
1 Tablespoon freshly ground black pepper
3 Tablespoons fresh lime juice
1 Tablespoon hot sauce
1 Tablespoon Worcestershire sauce
½ teaspoon Old Bay seasoning
½ cup vodka (optional), chilled
Celery sticks (optional)
Directions
Combine vegetable juice, next five ingredients, and, if desired, vodka in a punch bowl or a pitcher. Serve over ice in glasses. Serve with celery sticks, if desired. Yields:1 ½ quarts.
Note: Instead of stirring all the ingredients together, serve optional shots of vodka on the side, and let guests add it or not.
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