** Aloha Fruit punch
3/4 cup water
2 teaspoons ginger root, chopped
2 cups guava juice
1 1/2 tablespoons lemon juice
1 1/2 cups pineapple, finely chopped
1 cup sugar
3-4 cups pineapple juice
Add 1/4 cup water to ginger root. Boil 3 minutes. Strain. Add the
liquid to the guava, lemon and pineapple juices. Make a syrup of sugar
and remaining water. Cool. Combine with juices and pineapple. Chill
throroughly.
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** Apple Cider Punch #1 ** | ** Apple Cider Punch #2 **
|
4 qts apple cider | 3 red apples
1 cup brown sugar (packed) | 1 punnet strawberries, hulled
1 can (6 oz.) frozen lemonade | 4 sprigs mint, chopped
1 can (6 oz.) frozen orange juice | 850ml can apple juice
6 whole cloves (or 1/2 tsp ground)| 2x 750ml bottles apple cider
6 whole all spice ( as above) | 2x 285ml bottles lemonade
1 tsp. ground nutmeg |
3 cinnamon sticks | Make sure ingreadients are well
| chilled. Cut unpeeled apples
If you use the whole all spice and | 1cm cubes. Combine fruit and
cloves, tie them in cheesecloth. | mint with apple juice in large
Heat the mixture. Stir | punch bowl. Mix well, cover and
occasionally. If you want an | refrigerate until serving.
alcoholic drink, rum would be nice. | Before serving add chilled apple
| cider and lemonade.
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** Aquarium Jell-o **
1 goldfish bowl (new or well-cleaned)
4 envelopes Knox gelatin
Blue curacao
Purple endive, fennel leaves; anything with pretty foliage
Assorted Swedish gummi fish
1 large package red hots OR jelly beans OR other small, hard or
coated candy
Mix gelatin according to package directions, substituting curacao for
water in whatever ratio you prefer. Place the hard candies in the bowl.
When gelatin is cool but not yet setting up, pour it slowly into the
bowl and be careful not to disturb the candies or the color will run.
Cool until half-set then add foliage and fish, placing them with strands
of spaghetti. Refrigerate until serving-time.
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** Artillery Punch **
(Makes 25-30 cups)
1 qt Strong black tea
1 qt Rye whiskey
1 Bottle red wine (26oz)
1 pt Jamaica rum
1/2 pt Brandy
1 Jigger Benedictine
1 pt Orange juice
1/2 pt Lemon juice
Combine all the ingredients in a large punch bowl with a block of ice.
If found too dry, sugar syrup may be added. Decorate with twists of
lemon peel.
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** Bahamas Rum Punch **
Pineapple Juice
Rum
a very small quantity of Coconut Rum (VERY small!)
Campari enough to make it red
Orange Juice
Mix it up varying the ingredients to taste. Balance the Orange and
Pinneapple, add a little coconut rum till you can slightly taste the
coconut, then enough Campari to redden it and then make up the rest with
rum. A delicious and authentic island drink that will make you very
drunk if you aren't careful ('cuz its so good to drink!).
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** Banana Punch
makes 5 quarts
7 cups water
3 1/2 cups sugar
5 bananas, mashed in blender
1 6-ounce can frozen orange
juice concentrate
1 6-ounce can frozen lemonade concentrate
1 46-ounce can pineapple juice
1 quart ginger ale
Boil water and sugar for 5 minutes. Cool and add the remaining
ingredients except ginger ale. Freeze. Remove from freezer 2 to 3 hours
before serving. Mix with ginger ale.
Float assorted fruit in punch bowl. Vodka could also be added.
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** Basic Punch **
My basic 'recipe' is 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),
each a different flavour; and a 2 pints of a complimentary sherbert.
Just mix all the liquids together, and float the sherbert in the punch
just before serving.
I made one for Christmas with 7-up, an orange-pineapple juice blend,
a coconut-orange blend, and orange sherbert.
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** Berry Deadly **
2 pints Everclear
1 bottle Boone Strawberry Hill Wine
1/2 gallon orange juice
1 gallon Tropical Berry Kool-Aid
Add all ingredients to large bowl. Stir gently. Serve chilled.
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** Boo Punch **
Orange Kool Aide and Vodka. Add some Jaegermeister and it will look
and taste scary.
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** Champagne Punch (15 servings) **
1 bottle champagne, chilled 1/2 cup Cointreau
1/2 cup brandy 1/2 bottle sparkling water, chilled
Combine all of the ingredients and serve in punch cups.
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** Champagne Punch **
This recipe will make about 40 servings.
Mix in a punch bowl:
2 cups sugar
375 ml (1/2 bottle) Brandy (say, Christian Brothers)
5 bottles 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)
Until well mixed.
To complete, garnish with strawberries and pour a final bottle of
champagne theatrically over the top.
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** Cherry Ice Ring
Rinse some marashino cherries and arrange them in a circular-shaped mold
or container. I use a plastic container I got from some dates I bought a
while back. Orange or lemon slices can also be used in addition to
cherries. Fill about 2/3rds full with water - AT LEAST enough to cover
the fruit - and freeze overnight.
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** Chowning's Tavern Wine Cooler (1 serving) **
3/4 glass lemonade sprig of mint
1/4 glass dry red wine maraschino cherry
This makes a colorful as well as refreshing drink if the liquids are
not mixed together. Pour the lemonade over crushed ice, then add the
red wine. Garnish with a sprig of mint and a cherry. Good for hot days.
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** Cold Duck Punch **
1 bottle cold duck champagne 1 can frozen lemonade, melted
1 bottle ginger ale (2 liter) 1/2 gallon rainbow sherbert
Mix all liquids in a large punch bowl. Float the sherbet on top.
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** Coquito
1 can of cream of coconut (15 ounces)
4 cans of evaporated milk (12 ounces)
1 can of condensed milk (14 ounces)
4 egg yolks
2 or 3 cinnamon sticks
1 liter of rum (white)
In 1/2 liter of water, boil the cinnamon sticks. Take the sticks out when
the water is yellow and has the smell and taste of cinnamon. Add the
evaporated milk, condensed milk and egg yolks and cook at low temperature.
While it's cooking stir to avoid it sticking to the bottom of the pot. When
it is boiling for a few minutes, add the cream of coconut and rum. Stir well
and take off the burner. Let it cool and it will be ready. Keep it in the
refrigerator and it will last for a very long time.
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** Cranberry Punch (from Ideals Christmas Cookbook)
4 c. cranberry juice
1 1/2 c. sugar
4 c. pineapple juice
1 tbsp. almond extract
2 qts. ginger ale
Combine first four ingredients. Stir until sugar is dissolved, chill.
Then add ginger ale just before serving. Add cherry ice ring to keep
punch cold.
Serves 30.
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** Cranberry Tea Hot Punch **
1 bag cranberries 1 cinnamon stick 1/2 tsp ginger
2 cups apple cider 8 tea bags 4 cloves
1/2 cup brown sugar
Boil the cranberries until they pop, in about 1/2 cup of water. Then
press the cranberries through a seive, and extract the juice. Save the
juice. You can do this in advance. It's pretty thick, almost a puree.
If you can find unsweetened cranberry juice, you can use that. Common
cranberry cocktail is too sweet.
Make strong tea with 8 teabags and 4 cups of boiling water. Add 2 cups
of cranberry juice and 2 cups of apple cider, brown sugar, and spices.
Stir until the sugar dissolves. Garnish with orange slices. Serve.
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** Egg Nog
Woman's Day 12/17/91, by Helene Belanger of Denver.
2 quarts skim milk (8 cups)
3/4 c. + 2 T. granulated sugar
1/8 teaspoons ground nutmeg (& a little extra for garnish)
4 whole eggs -or- 8 oz. cholesterol & fat-free egg substitute
2 whites from eggs
1/2 cup light rum
2 teaspoons vanilla extract
1 cup evaporated milk
1. Put milk, 3/4 sugar and the nutmeg in a heavy 3-4 quart saucepan. Stir
over medium heat until bubbles appear around the edge. Remove from heat.
2. In a medium-size bowl whisk eggs (or egg substitute) with the 2 egg
whites until blended. Gradually whisk in 2 cups of the hot-milk mixture.
Pour back into saucepan. Stir over medium-low heat for about 8 minutes
until mixture is just under the boiling point (200 degrees) and is
slightly thickened.
3. Remove from heat. Stir in rum (optional) and vanilla. Refrigerate at
least 2 hours.
4. ONE HOUR BEFORE SERVING: Pour evaporated milk into a small bowl and
place in freezer 45 minutes or until it starts to freeze around edge.
Beat with electric mixer until foamy. Add 2 Tablespoons sugar and beat
5minutes or until stiff peaks form. Fold into egg nog. Pour into punch
bowl. Dust with nutmeg.
Makes 3 quarts, 24 1/2-cup servings. Per serving with eggs:
80 cal, 5g pro, 13g car, 1g fat, 37mg chol, 70mg sod.
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** Egg Nog
1 ounce Kahlua to 4 ounces eggnog (i.e. a shot of Kahlua mixed with
eggnog in a wineglass) and then sprinkle some nutmeg on top.
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** Egg Nog
My girlfriend found this in a Williamsburg cookbook:
6 eggs
2 cups heavy cream
1 cup milk
3/4 - 1 cup sugar
1 tbl nutmeg
1/2 cup rum
1/2 cup brandy
1/2 cup whisky
Separate the eggs (yolk and white) Set the white aside. Mix yolks well,
gradually adding the cream, milk, and sugar. Get back to the egg white-
WHIP IT (whip it good!) until "soft peaks" form. Fold the white into the
rest. Gradually add the alcohol. Either add nutmeg right away, or
sprinkle on top later. AGE for at least 2 hours in refridgerator,
uncovered.
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** Egg Nog *
It makes about a gallon.
12 eggs
1 cup sugar
1 cup milk
2 cups Bailey's Irish Creme
6 cups heavy cream
freshly grated nutmeg
In a large bowl, beat eggs until very thick and creamy. Gradually bet in
sugar. Blend in milk and Baileys.
Whip cream in another bowl until it holds soft peaks. Stir whipped cream
into egg mixture. Chill untl ready to serve.
When ready to serve, stire again and ladle into puch cups. Top each
serving with a dusting of nutmeg.
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** Egg Nog - Cooked **
Here's an egg nog recipe using cooked eggs, so no one has to be paranoid
about salmonella..
1 c. granulated sugar
2 Tbl. + 1/4 c. water
1/2 tsp lemon juice
6 ea. eggs
4 c. milk
1/2 tsp. vanilla
1/8 tsp. nutmeg
1/8 tsp. salt
3/4 c. heavy cream
2 Tbl. hazelnut liquer
1 Tbl. 10x sugar
1. Mix granulated sugar, 2 Tbl. of water, and lemon juice in a med.
sized sauce pan. Let boil, cook 5 min, until it turns dark amber.
Remove from heat, and slowly stir in remaining 1/4 c. of water.
2. Beat eggs and milk together in a bowl. Stir into sugar mixture,
cook over med.-low heat for about 10 to 12 minutes. (It should thicken
enough to stick to spoon) Poor into a clean bowl, stir in vanilla,
nutmeg and salt. Refigerate, covered, until cold.
3. Before serving, beat together cream, liquer, adn 10x sugar, until
soft peaks form. Pour chilled eggnog into a serving bowl, fold
in whipped cream with a whisk.
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** EGG NOG - Katie's
1 dozen Eggs, separated 1/4 Pint Peach Liquer
1-1/2 cups Confectioners Sugar 2 quarts Milk
1 pint Rye 1 quart Half-and-half
1/3 pint Rum 1 pint Heavy Cream
Beat egg yolks until thick and lemon yellow, then beat in 1 cup
confectioners sugar. Add slowly the rye, rum and peach liquer. Beat
until smooth. Add the milk and half-and-half. Beat the egg whites until
stiff but not dry, gradually adding 1/2 cup of confectioners sugar. Fold
the egg whites into the batter. Just before serving, whip the cream and
fold it into the other ingredients. Garnish with ground nutmeg.
Notes: Half-and-half is like a light cream; confectioner's sugar is also
called powdered sugar or icing sugar.
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** Egg Nog #1 ** | ** Egg Nog #2 **
|
Beat together: | 1 qt. Egg Nog
2 eggs | 1 qt. Egg Nog Ice cream
1 can Eagle Brand Sweetened- | 1 pt. Meyer's Dark Rum
Condensed Milk(*NOT* evaporated) | 1 pt. Brandy
1 teaspoon Vanilla |
1/4 teaspoon Salt | Allow ice cream to soften. Mix
|all of the ingredients together
Then very gradually beat in 1 quart |and refrigerate. Serve with
Milk. Whip 1/2 pint heavy cream till|ground nutmeg sprinkled on top.
stiff. Fold in whipped cream. |-----------------------------------
| ** Egg Nog #3 **
If you'd like you can add a dash of |
nutmeg, bourbon or rum to each cup to| 6 eggs, separated
taste. | 1 cup sugar
| 1 pt. heavey cream
Note: Ingestion of raw eggs may | 1 pt. milk
increase one's chances of contracting| 1 pt. bourbon
samonella. Egg-beaters or other | 1 oz. rum
imitation egg product will do. |
-------------------------------------| Separate 6 eggs. Beat yolks
** Egg Nog #4 ** |well. Beat in 1/2 cup sugar.
1/2 cup egg substitute |Clean/degrease beaters and bowl.
3 tablespoons sugar |Beat egg whites until stiff peaks
1 can (13-oz) evaporated skim milk |form. Beat in 1/2 cup sugar. Fold
3/4 cup skim milk |in yolks to whites. Gently stir in
1 tsp vanilla |1 pt heavey cream, 1 pt milk, 1 pt
1 tsp rum flamoring (or 3 oz rum) |bourbon, and 1 oz rum.
nutmeg | Serve as is or well chilled.
|Double recipe to fill a punch bowl.
Whip egg substitute and sugar |-----------------------------------
together, combine with the two kinds | ** Egg Nog #5 **
of milk, vanilla, and rum. Mix well.|
Chill over night. Sprinkle with | 6 large eggs
nutmeg. Makes 6 servings. | 1 cup powdered sugar
-------------------------------------| 750 ml dark rum,brandy or bourbon
** Egg Nog #6 ** | 4 cups whipping cream
| 1/2 cup peach or apricot brandy
12 eggs, separated | freshly ground nutmeg
1 cup granulated sugar |
1 cup bourbon whiskey | Separate eggs abd refrigerate the
1 cup cognac |whites. Beat ylks until light in
1/2 teasp. salt |color. Gradually beat in sugar,
3 pints heavey cream |then slowly beat in 1 cup of rum.
Grated nutmeg |Let stand covered for atleast 1 hr.
|Add rest of liquor, cream, and
Beat yolks until light in color. |peack brandy, beating constantly.
Slowly add bourbon, cognac, while |Refrigerate, covered, for 3 hours.
beating at slow speed. Chill 3 hrs. |Beat egg whites until stiff, fold
Add salt to whites, beat to peaks. |in. Serve sprinkled with nutmeg.
Whip s cream until stiff. Fold |
whipped cream into yolk mixture, |
then fold in the beaten egg whites. |
Chill one hour. Serve with nutmeg |
sprinkled on top. For thinner |
mixture add 1 or 2 cups of milk. |
|
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** Egg Nog without Cream **
4 eggs
3 cups *whole* milk
4-6 tbls. sugar
3/4 cup (preferably dark) rum
makes slightly more than a liter
-------------------------------------------------------------------------
** Egg-Nog - Classic Cooked **
Makes 1 1/2 quarts or 12 (1/2 cup) servings.
6 eggs
1/4 cup sugar
1/4 teaspoon salt, optional
1 quart milk, divided
1 teaspoon vanilla
Garnishes or stir-ins, optional
In large saucepan, beat together eggs, sugar and salt, if desired. Stir
in 2 cups of the milk. Cook over low heat, stirring constantly, until
mixture is thick enough to coat a metal spoon and reaches 160 degrees F.
Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and
regfigerate until thoroughly chilled, several hours or overnight. Just
before serving, pour into bowl or pitcher. Garnish or add stir-ins, if
desired. Serve immediately.
Garnishes and Stir-Ins (Choose 1 or several): Chocolate curls. Cinnamon
sticks. Extracts of flavorings. Flavored brandy or liqueur. Fruit
juice or nectar. Ground nutmeg. Maraschino cherries. Orange slices.
Peppermint sticks or candy canes. Plain brandy, run or whiskey. Sherbet
or ice cream. Whipping cream, whipped.
-------------------------------------------------------------------------
** Eggnog Servings: 15
6 ea Egg yolks
1/4 c Sugar
2 c Milk
1/2 c Light rum*
1/2 c Bourbon*
1 t Vanilla
1/4 t Salt
1 c Whipping cream
6 ea Egg whites
1/4 c Sugar
1 x Ground nutmeg
In a small mixer bowl beat egg yolks till blended. Gradually add 1/4 cup
sugar, beating at high speed till thick and lemon colored. Stir in milk;
stir in rum, bourbon, vanilla, and salt. Chill thoroughly. Whip cream.
Wash beaters well. In a large mixer bowl beat egg whites till soft peaks
form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks.
Fold yolk mixture and whipped cream into egg whites. Serve immediately.
Sprinkle nutmeg over each serving.
*Note: For a nonalcoholic eggnog, prepare Eggnog as above, _except_ omit
the bourbon and rum and increase the milk to 3 cups.
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** EGGNOG
From: NYTimes Cookbook (c.1961)
12 eggs, separated
1 cup granulated sugar
1 cup bourbon whiskey
1 cup cognac
1/2 teasp. salt
3 pints heavy cream
Grated Nutmeg
1. In an electric mixer, beat the egg yolks with the sugar until thick
and lemon colored. Slowly add the bourbon and cognac, while beating at
a slow speed. Chill several hours.
2. Add the salt to the egg whites and beat until almost stiff, or until
the beaten whites form a peak that bends slightly. Whip the cream until
stiff. Fold the whipped cream intothe yolk mixture, then fold in the
beaten egg whites. Chill one hour.
3. When ready to serve, sprinkle the top with freshly grated nutmeg.
Serve in punch cups with a spoon. If desired, add one or two cups of milk
to the yolk mixture for a thinner eggnog.
-------------------------------------------------------------------------
** Eggnog -Healthy
1/2 cup egg substitute
3 tablespoons sugar
1 can (13-ounce) evaporated skim milk
3/4 cup skim milk
1 teaspoon vanilla
1 teaspoon rum flavoring (or use 3 ounces of rum or sherry)
nutmeg
Whip egg substitute and sugar together, combine with the two
kinds of milk, vanilla, and rum flavoring (or rum or sherry). Mix Well
Chill. The flavor is enhanced by chilling overnight
serve sprinkled with nutmeg
makes 6 servings
Nutrition info
100 calories 0.2 grams fat 2% calories from fat
Adapted from "The New American Diet"
-------------------------------------------------------------------------
** Eggnog-Spiked Servings: 6
12 ea Eggs
1 c Sugar
1 c Bourbon whiskey
1 c Cognac
1/2 t Salt
3 pt Heavy cream
1/2 t Nutmeg
Separate the eggs. In an electric mixer, beat the egg yolks with the
sugar until thick and lemon colored. Slowly add the bourbon and cognac,
while beating at slow speed. Chill several hours. Add the salt to the
egg whites and beat until almost stiff, or until the beaten whites form a
peak that bends slightly. Whip the cream until stiff. Fold the whipped
cream into the yolk mixture, then fold in the beaten egg whites. Chill
one hour. When ready to serve, sprinkle the top with freshly grated
nutmeg.
-------------------------------------------------------------------------
** Eggnog, "Kentucky-style" **
1 quart heavy cream, whipped
6 eggs
1 cup sugar
2 cups bourbon
Separate eggs. Beat yolks, add sugar. Add bourbon slowly while beating.
Beat egg whites until stiff. Fold whites into egg yolk mixture;
then fold whipped cream into mixture. Refrigerate for more than 4 days.
Stir frequently to avoid separation. Color will change to a pale
Serve w/nutmeg or cinnamon.
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