** Fruit and Sherbet Punch **
1 2-litre bottle of a clear-type soda (such as ginger ale or 7-up)
2 bottles of fruit juice (~1/2 gallon size each) different flavours
2 pints of a complimentary sherbert.
Just mix all the liquids together, and float the sherbert in the punch
just before serving.
-------------------------------------------------------------------------
** Fruit Champagne Punch **
2 cups sugar
375 ml (1/2 bottle) inexpensive Brandy (say, Christian Brothers)
5 bottles decent cheap champagne (say, Frexinet)
then stir in
6 oranges, 6 lemons and 6 limes, sliced thin into rounds
1 pineapple, cut into chunks (canned will do, but fresh is better)
1/2 bag of ice in small cubes or crushed (more or less to fit the bowl)
To complete, garnish with strawberries and pour a final bottle of
champagne theatrically over the top.
Total cost is around $50 (maybe as low as $25 if you use really cheap
champagne) for about 50 drinks.
-------------------------------------------------------------------------
** Fruit Punch **
1 Part Minute Maid Fruit Punch concentrate
1/3 Part Orange juice concentrate
1/2 Part Limeade concentrate
2 Liters Sprite
-------------------------------------------------------------------------
** Fruit Punch **
Here is a good one to try. Get some fruit (apples, watermellon,
oranges, bannanas, etc) and a bottle (or two, if you're really bold)
of Everclear (can you guys get it up there?). If not, use 100 proof
vodka or 151 rum. Slice up the fruit and let it soak by itself
overnight in the alcohol. Then add a 3-4 (maybe 5) cans of Haiwaian
Punch and a bottle or two of something fizzy (ginger ale, seven up,
etc.). Enjoy and watch out for the apples, they hold the most
alcohol.
-----------------------------------------------------------------------
** Fruit Punch #1 **
1 gallon lemon/lime drink (this is the GREEN)
2 liter bottle 7-Up
1 large can pineapple juice
-----------------------------------------------------------------------
** Fruit Punch #2 **
This is a family procedure rather than recipe dating from my grandmother.
You need: a pinapple, oranges, lemons, and OTHER FRUIT. Particularly good
OF include passionfruit, limes, kiwis ( for look not taste ). Also
equal amounts of "lemonade" and ginger ale. In Australia lemonade means
something like Sprite/7UP but not nearly so sweet: lemon juice plus
a little sugar plus sparkling water ( but not bitter ) would work.
Mint is a good addition, especially fresh mint.
Core and peel the pineapple: dice down to bite-size. Juice about 4 each
of oranges and lemons ( the ugly ones ) and wash and slice the others.
Add the other fruit. Mix in 2 l of each soft drink and let it sit awhile
in the fridge. When the level gets low, add more soft drink and more
fresh juice if possible.
-------------------------------------------------------------------------
** Fruit Punch #5
(All ingredients are approximate, you can adjust to taste)
2 packets UNsweetened red Koolaid mix
2 2-liter bottles soda (lemon-lime, grapefruit, ginger ale)
1 can frozen lemonade concentrate
1 can frozen pineapple juice conc. or 1 can pineapple juice(32-48 oz)
sugar, as needed
Make up the koolaid ahead of time, by dissolving in a small amount on
water (as little as possible). Don't add sugar! Cool this mixture.
With everything cold, mix it all together, just before the party. You
can add sherbert to keep it cold, or make ice cubes, or an ice cube ring,
using the koolaid mixture. You probably won't need to add any sure to
this, as the soda, lemondade, and pineapple juice should contain plenty.
-------------------------------------------------------------------------
** Fruited Ice Ring
Turn your favorite punch into a sparkling delight by adding a
colorful fruited ice ring. The ice ring is easy to prepare and makes
a beautiful presentation. Use the fruit of your choice and, if you
wish, substitute fruit juice for the water. Just be sure to
coordinate the flavor and color of the juice with the ingredients of
your punch.
Water
1/2 lb red and/or green seedless grapes, cut in small clusters
1/2 pint fresh strawberries
1 small orange, sliced, then halved
Nontoxic leaves, such as lemon leaves or rose leaves
1. Pour water into a 5-cup ring mold (or any size ring mold that fits
your punch bowl) to 1/2 inch below top of mold; freeze until firm,
about 3 hours.
2. Arrange grapes, strawberries and orange slices decoratively on top
of ice in mold. Tuck leaves between fruit, as desired. Arrange so
that some fruit and leaves stand above top of mold.
3. Add enough water to fill the ring mold; freeze until firm, about 1
hour. Dip ring mold in warm water for a few seconds to loosen ice;
unmold and float fruit side up in punch.
Fruited Ice Cubes
Suggested Fruits Beverage
-------------------------------------------------------------------------
Lemon slices Iced tea
Strawberries, raspberries, Lemonade
lemon or lime slices
Pineapple chunks; grapes; Punch
strawberries; raspberries;
maraschino cherries;
mandarin oranges; orange,
lemon or lime slices
Lime slices, strawberries, Ginger ale
raspberries
To make fruited ice cubes, fill an ice-cube tray halfway with water;
freeze until firm, about 1 1/2 hours. Place one or two pieces of
desired fruit in each section of the tray. Fill with water; freeze
until firm, about 1 1/2 hours. If desired, substitute lemonade or a
light-colored juice for the water.
Source: McCall's Cooking School
-------------------------------------------------------------------------
** Ginger Syllabub
Info: From December 10, 1991, The TAB, Framingham Edition
Serves 4.
2 tablespoons medium dry sherry
3 tablespoons brown sugar
large pinch of nutmeg
large pinch of ground ginger
juice of 1/2 lemon
1/2 pint heavy whipping cream
2 to 3 pieces crystallized stem ginger, minced
Put the sherry, sugar, spices, and lemon juice into a large mixing bowl.
Stir until well-blended, then leave to soak for at least half an hour.
Beat the cream until it is stiff. Fold in the chopped ginger. Chill
thoroughly. Before serving divide into four serving bowls and top with
crumbs of crystallized ginger and a shake of nutmeg.
Source: Country Cuisine, Elizabeth Kent; Fontana Publishers, 1981
Nutrition information per serving (1/4 recipe):
269 calories (72% from fat);
22 grams fat;
82 mg. cholesterol;
1 gram protein;
16 grams carbohydrates;
29 mg. sodium.
-------------------------------------------------------------------------
** Gløgg #1
1 gal. port 1 gal. brandy
1 gal. sherry 1 gal. burgon (or vodka)
Cinnamon Whole cardamon seeds
Allspice
Large raisins soaked in the stuff Blanched almonds
-------------------------------------------------------------------------
** Gløgg Extract
10-15 cloves 2-3 sticks of cinnamon
10 cardamon pods some lemon or orange peel
akvavit or vodka (or schnapps)
Of course in Denmark most people just buy an extract. Anyway, this makes
a pretty nice gløgg: add cloves, cardamon pods, cinnamon, amd citrus peel
to a glass with a generous measure of snaps (akvavit) or vodka. Let sit
for a day or so. This makes a cery nice extract that can be added to any
decent red wine. Just heat up the wine slowly (dont let it boil!!), and
add sugar and extract to taste.
-------------------------------------------------------------------------
** Gløgg in the Microwave
- 1 bottle (75 cl) of Cote du Rhone (or equal)
- 3 pcs. of bark cinnamon
- 8 pcs. of clove
- 1/2 dl of sugar
- 1/2 sqeezed lemon
Some thin slices of lemon, if you'd like.
Mix all ingredients, except for the lemonslices, in a jug. Heat it
(using a lid) on full power for 5-6 minutes or, if you are using a
temperature meter, 75'C. Stir, until the sugar is dissolved. Serve in a
small cup, with a slice of lemon for decoration.
-------------------------------------------------------------------------
** Glogg
In my neck of the woods, it wouldn't be Christmas without a steaming
mug of glogg. The recipe that follows is called professor's glogg
for some reason (unknown to me). One caveat: this drink is potent.
Collect and hide all car keys at the start of the evening.
2 bottles of red wine (Cabernet/Burgundy)
1 1.75 liter bottle of vodhka
20 cardomon pods
10 cloves
2 1" to 2" sticks of cinnamon bark
1 piece of orange rind
1 1/2 cups whole blanched almonds
1 1/2 cup of raisins
10 or more dried figs
1 lb lump sugar
(1) Pour the wine & vodhka into a large pot. Add spices, fruit and
nuts. Turn on the heat and bring the ingredients to a temperature
just below the boil.
(2) Now for the fun part. Invite all of your guests into the kitchen.
Place the sugar cubes in a sieve (one that you don't mind sacrificing
to the greater good). Don oven mitts and set the glogg on fire.
Ladle the burning glogg over the sugar cubes until it has all
melted. I usually do this with the overhead lights off for greater
theatrics.
(3) When the sugar is melted, cover the pot to extinguish the flame.
Ladle glogg, fruit and nuts into mugs and serve.
Note: This recipe serves about a dozen glogg devotees. We're boozers.
Your mileage is sure to vary.
The wine and spirits need not be premium. Indeed, my father
insists that expensive ingredients yield an inferior product.
---------------------------------------------------------------------
** Glogg (Swedish Mulled Wine) **
This may have originally come from Gourmet magazine.
1/2 c. golden raisins
1/3 c. sugar
1/4 c. blanched almonds
12 cloves
6 cardamom pods, bruised
2 sticks cinnamon
2 large pieces of orange peel
1-1/3 c. water
3 c. dry red wine
3 c. tawny port
1-1/2 c. brandy
Combine all the non-alcoholic ingredients in a heavy enamel or
stainless steel saucepan, bring to a boil and simmer 5 minutes. Add
the red wine and the port and bring to a boil again. Remove from
heat and let steep, covered, for at least 2 hours. Then bring back
to a simmer, add the brandy, and heat for 1 minute. If you want to
be fancy you can put it into a warmed metal bowl, turn down the
lights and ignite it before serving.
-------------------------------------------------------------------------
** Glogg **
Pour into a kettle:
2 750 ml bottles wine (port, cream sherry, claret,
burgundy, or madeira
Insert cheesecloth bag containing:
2 oz dried orange peel
2 oz cinnamon stix
20 cardamom seeds
25 cloves
Slowly boil for 15 mins.
Add 1 lb each blanched almonds & seedless raisins; boil another 15
mins.
Remove from heat. Place wire grill containing 1lb lump sugar over
kettle. Pour 750 ml brandy over sugar, saturating it.
Light sugar with match and let flame; when melted, put lid on kettle
to extinguish flame. Stir, remove spice bag, serve.
-------------------------------------------------------------------------
** Glogg - Christmas **
2 bottles dry white wine
20 cl vodka (Absolute is the best, and purest) (6.8 fl.oz.)
37 cl dry sherry (12.5 fl.oz)
4 pieces cinnamon
2 spoons cardamon seeds
1 spoon clove
4 piece bitter orange peel, Seville orange peel
30 cl sugar (10 fl.oz)
10 dash aromatic tincture (from your nearest swedish drugstore)
Preparation:
1. Stir half a bottle of the wine with the spicesand sugar under heating,
close to boiling.
2. Remove casserolee from heat. Set aside for 24 hours.
3. Strain off spices, and add remaining wine, vodka, sherry, and aromatic
tincture (this is a spice concentrate).
4. Bottle your glogg, seal well, and let mature for a week.
COMMENTS:
There are several recipes for glogg. It should be served hot, but not
boiling (the alcohol would evaporate), with raisins and almonds.
All recipes have been published by the Swedish spirits retail monopoly,
so they should be good. You can probably also make your own recipe from
the three above, with the spices you can find in your shop. Some people
add more vodka (or even Everclear, pure alcohol) to get it 'high-
spirited'. They usually end up with a good hangover the day after.
By the way, glo"gg has the two dots over the O. In case your terminal
can do that trick.
-------------------------------------------------------------------------
** Glogg - Grandfather's **
1 bottle Red wine
1/2 bottle Madeira
3-5 clove, alternatively 2-3 teaspoon ground cardamon
1-2 pieces cinnamon
10 to 15 cl sugar (about 3.5 to 5 us fl.oz)
shredded peel of 1/4 lemon, without the white part. Organic for your
own health.
Mix wine and spices, and heat it under cover some minutes on low heat -
DO NOT BOIL. Add sugar, lemon peel and stir. Keep on heat and covered
for a few more minutes. Serve with raisins and almonds. (You have to
throw the almonds in boiling water for maybe a minute, and peel of the
brown 'coating'. They should be white for use with glogg.)
-------------------------------------------------------------------------
** Glogg - Grandmother's **
1 bottle Red wine
1/2 bottle sweet vermouth
8 clove
8 shelled cardamon
2 pieces cinnamon
1 piece orange peel (organic preferably)
Mix everything in a casserole. Keep overnight. Heat the mixture -
do NOT boil. Strain and serve hot woth raisins and almonds. (You have
to throw the almonds in boiling water for maybe a minute, and peel of
the brown 'coating'. They should be white for use with glogg.)
-------------------------------------------------------------------------
** Glogg - Swedish ** (Serves 8)
Winemakers Recipe Handbook by Raymond Massaccesi.
A hot cup of glogg is the Swedish way of offering a warm welcome to a
friend on a wintery evening.
1 cup blanched almonds
12 cardamon seeds, peeled
12 cloves whole
6 2.5" cinnamon sticks
6 candied oranges or peel of one orange
1 btl Burgundy or Claret (26 oz)
1 cup dark raisins
1 btl Brandy or Aquavit (26 oz)
1 cup cube sugar, crush
Put cardamon seeds, cinnamon, cloves and orange parts in nylon bag and
tie top. In large saucepan put bag, half bottle of the wine, and the
raisins. Cover and simmer for 15 minutes. Add remaining wine and the
almond; heat through. In another saucepan warm about 1/3 of the brandy
(or aquavit); pour in sugar and light with match to flame. When sugar
has melted, pour in the remainder of brandy. If necessary extinguish
flame with cover lid. Add sugar mixture to wine mixture. Pour in cups
with raisins and almonds in each serving.
-------------------------------------------------------------------------
** Glogg '90 ** (2 week recipe)
Contain into 2 separate cheesecloth "packages":
cheese cloth #1:
3 sticks cinnamon
5 whole cloves
5 cardamom seeds (expensive, by the way)
1 chopped orange peel
Cheese cloth #2: [These packages should be loose
1/2 lb. raisins enough such that the spices swim
7 oz. blanched almonds freely, but packages can be removed
without too much hassle.]
Boil in 2 cups water for 15 minutes:
1 cup sugar
both cheeseclothed packages.
Add all the above (including the boiling water) to:
1.5 l. Port wine (Gallo)
750 ml. Sherry (Christian Brothers California Golden Sherry)
1 cup Absolut (~250 ml.)
Warm it all until finger warm. then remove from heat as soon as it gets
to the finger warm stage, cover (with plastic), and let sit 2 weeks.
After 2 weeks, try it. if its ready, throw out the cheese cloth with the
spices and keep the almonds and raisins for putting in with the drinks.
Do not store with the raisins in after the point when it tastes good or
else, it tends to become raisin juice.
To serve: place some raisins and almonds (the pre-spiked ones) into some
of the concoction, heat (do not boil) and serve.
For a longer sitting period (4 weeks), decrease the amount of spices,
etc. (but don't decrease the amount of sugar), and maybe skip the step
where you warm the whole concoction before storage. For a shorter
sitting period, increase the amount of spices (not the sugar) and warm
the whole concoction before storage for several hours (like 5 or 6, not
the 3 or 4 minutes of the 2 week method) at finger warm. It should not
be stored for less than 2 days.
-------------------------------------------------------------------------
** Gluewein ** (Quantity)
4 litres of cheap red wine
250 ml of cheap brandy/vodka
1 cup sugar
juice of 3 Lemons
pinch of cardamom
6 cinnamon sticks
6 full slice of lemon approx 5mm thick
1 bay leaf
Chuck all ingredients in large pot EXCEPT for the sugar, cover , simmer
gently for 10 mins ,taste. Now add 2 teaspoons of sugar per person
level NOT heaped. Simmer for 10 mins.
Place lemon slices in glass mugs and ladle the concoction into
glass. The lemon must float.If not ,discard lemon and cut new
slices. The secret is to drink the hot mixture thru the lemon..it
gives a very distinctive flavour.
CAUTION:::::: DO NOT ALLOW THE MIXTURE TO BOIL:::::::::
after all you wouldnt want all that alcohol to evaporate would you?
-------------------------------------------------------------------------
** Gluehwein **
Source: "Das neue grosse Kochbuch" from Roland Goeoeck
1 l red wine
125 ml water
60 g sugar
3-4 cm of a cinnamon stick
3 cloves
peel of a half lemon
Boil sugar and spices in water, leave in the water for 30 minutes. Strain
the spiced water and mix with the wine. Heat slowly until short of boiling
temperature. You may add lemon or orange juice to taste.
Variations:
-----------
French Gluehwein:
-----------------
Take Bordeaux as red wine and use cinnamon, ground nutmeg and a bay leaf
as spices.
Seal:
-----
Exchange white wine for red wine. You may add lemon juice to taste.
Use the same spices as in the basic recipe above.
Negus:
------
Use a port wine instead of red wine. In this case you should take the
same amount of water and wine (500ml of each). Season it with ground
nutmeg and lemon peel.
Honey-Gluehwein:
----------------
Sweeten red wine with 150g honey, add a bit of a cinnamon stick and two
slices of lemon. Heat until short of boiling temperature.
-------------------------------------------------------------------------
** Gluhwein ** (Individual)
For each person, you need:
1 cup red wine
1 tablespoon sugar
1 slice lemon
You also need some cloves and cinnamon sticks. Add about 6 cloves and
one cinnamon stick for each litre of the mixture. (Use more or less
depending on taste - another friend prefers a stronger clove taste.)
Put the sugar, lemon slices and spices in a pot and heat gently until the
sugar is melted. (It may be necessary to poke at the lemon with a fork
to release the juice.)
Add wine and heat gently, stirring, until drinking temperature is
reached. Leave it for a while for a stronger spice/lemon flavour.
If you are concerned about the alcohol, you can boil it gently for a
while which will remove the alcohol.
A slightly different flavour can be obtained by including some vanilla
beans.
-------------------------------------------------------------------------
** Gogl-Mogl **
1 egg 1 jigger whiskey
1 Tbs honey milk
This is essentially a hot eggnog. You beat an egg, add a tablespoon
of honey and a jigger of whisky. Pour this into a glass and then fill
the glass with warm milk and stir until it's well mixed.
-------------------------------------------------------------------------
** GOLDEN GLOW PUNCH
25 servings (about 1/2 cup each)
(For more servings, just keep the same proportions. The book also
suggests using 2 large punch bowls when serving 150, and putting a
different flavor of sherbet in each bowl.)
1 can (6 ounces) frozen orange juice concentrate, thawed
1 can (6 ounces) frozen lemonade concentrate, thawed
1 quart apple juice, chilled
2 quarts ginger ale, chilled
1 pint lemon or orange sherbet, if desired
Ice Ring (instructions following), if desired
- Pour the concentrate and the apple juice into the punch bowl.
- Stir the ginger ale into the bowl.
- Spoon in sherbet or add an Ice Ring.
- Serve immediately.
ICE RING
Requirements:
- A ring mold (one that fits into the punch bowl you'll be using)
- Fruit slices
- Water
Instructions:
-Arrange thin overlapping slices of lime, orange, & lemon in a ring mold.
-Pour water into mold to partially cover fruit (about 1/4 inch); freeze.
-When frozen, add more water to fill mold 3/4 full; freeze.
-Unmold ring and float fruit side up in punch.
-For a crystal-clear ice ring, boil and cool the water before pouring
into mold.
-For a more colorful ring, add about 1/3 cup cranberries with the fruit
slices, or alternate fruit slices and whole strawberries in the mold.
-Carnations, roses, mums, or other flowers can be frozen in an ice ring,
too. Wash flowers, remove stems, and place blossom side down in mold.
-------------------------------------------------------------------------
** Goombah Punch
1.75 Light Rum
750 ml Malibu Rum
4 46 oz Hawaiian Punch
4 46 oz Orange Hi-C Mix with ice.
------------------------------------------------------------------------
** Great Pumpkin Punch **
1 part apple cider
2 parts ginger ale
1 part rum
Serve in a hollowed out pumpkin with
floating pumpkin chunks.
------------------------------------------------------------------------- |
