** Sangria **
1 bottle (750 ml) red wine
about half cup sugar (to taste)
1 cup orange juice
1 cup lemon juice
Cloves and cinnamon sticks to taste
Mix all together and put in the refrigerator till cold.
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** Sangria **
From "Table talk" by Nira Rousso
4-5 Tbl. sugar
2 oranges
1 cup of orange juice
3 apples
1 bottle of dry red wine
2 Tbl cognac
1/2 cup of mandarin peels (optional-if you have untreated ones)
2 cups of soda water ( this means here in Israel: carbonated
effervescent -fizzy- water, drunk by galore in summer)
10 ice cubes
1. Peel the apples and cut into small cubes. Peel the
oranges, take out the pips and cut them into small cubes.
2. Warm the orange juice, the sugar and the mandarin peels
until the sugar dissolves.
3. Mix all the ingredients - except the ice and the soda. The
ice and the soda add just before serving.
Serves 10
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** Sangria - Jim's Delicious
1 bottle inexpensive dry red wine (cabernet sauvignon seems to work
the best for me-- usually I use Sutter Home or
Torres' Sangre de Toro)
3 oz brandy (I generally use Christian Brothers)
1 large tart green apple (i.e. Granny Smith)
1 large juicy orange
1 large lemon
3/4-1 cups of sugar
club soda/bubbly water to taste (try to get a citrus flavored water)
Mix the wine, the brandy, and the sugar together. Take the apple,
the orange, and the lemon and cut them into as thin slices as possible.
Do _not_ peel the fruit. Place the fruit in the wine mixture and stir it
around. Try and make sure that as much of the fruit as possible is
submerged.
Place the mixture in a closed container. Refrigerate for 20-24
hours. No, I am not kidding about the time-- most Sangria recipes call
for adding fruit juice to the wine, but this one relies upon the juice
that is in the fruit-- and it takes time for osmosis to do its work.
Stir occasionally.
When ready to serve, do a quick taste of the sangria. It should
taste very strong and sweet. If it does not, add a little more brandy
and/ or sugar. Then, slowly pour in some of the club soda/bubbly water
to cut the sangria to taste. (Usually I only add a little bit of club
soda to the mixture, and leave it out so that guests can "cut" the
sangria to their own taste.)
If worse comes to worse, you can probably let the Sangria recipe
rest in the fridge for only 12-14 hours, but it will not be as tasty as
it would be otherwise. It is not a good idea, however, to let it wait
more than 30 hours or so before serving, because the bitterness from the
lemon and orange rinds will begin to take over the flavor of the sangria.
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** Sangria - Sweet
2 750 ml bottles of Gallo Red Rose (or other sweet red wine.
I use Gallo because it is cheap and no one cries when they see
what you've done to a bottle of Gallo)
1 cup sugar (more or less, to taste)
A variety of apples, oranges, limes, lemons, grapefruit, etc.
2 cans Fresca (adds bubbles and a little grapefruit flavor)
Melt the sugar in a couple of cups of hot water. I do this so I don't
end up with a lot of undissolved sugar in the end. Cut apples into small
chunks (1" or so)the apples absorb the wine the most, so I tend to use a
lot of apples. Peel the citrus fruits (lemons and limes are difficult to
peel) and break into wedges. Mix the wine, sugar, fruit, and Fresca and
put in the fridge for a few hours. I tend to take out the lemons and
limes before serving because they get slimy and no one wants to munch on
them anyway. Serve in an iced tea glass with a straw and one of those
cocktail swords so your guests can get at the fruit without getting their
fingers sticky.
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** Sangria- The World's Best **
(or so my friend, Annye Scherer, once described it)
1.5 liters (2 bottles or one big bottle) of a cabernet sauvignon
Get something cheap like Sutter Home or Torres' Sangre de
Toro, but don't get a wine so cheap that you wouldn't
drink it in its own right.
1 cup of sugar (you may wish to add a little more later)
3-4 oz of plain brandy (I usually use Christian Brothers.)
1 large lemon (with skin) sliced as thinly as possibly
1 large orange (with skin) sliced thinly as possible
1 large tart apple (I usually use granny smith), cut into thin
sections.
Mix these altogether in a large container, stir, and let sit for 18-24
hours. Yes, I know that's a LONG time, but it's well worth the wait. A
much more delightful sangria is produced when the fruit juice blends with
the wine by osmmosis than by stirring. (By the way, you should let it
sit in the refridgerator during this long interim). When you are ready
to drink it 18-24 hours later, stir it up again, and add sugar or brandy
to taste-- it should be fairly strong and fairly sweet-- almost syrupy.
Then, cut the mixture with some sort of bubbly water-- orange or lemon
flavored if possibly-- but plain bubbly water is fine-- until it seems to
have a thinner, more wine like consistency. Drink and enjoy.
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** Sauterne
for 30 guests: 12 bottles champagne
(or 9 ch. & 3 chablis or sauterne, depending
upon how sweet you like things)
12 oz. cognac
6 oz curacao
This will give you three servings per guest at 3 oz per punch cup.
In each punch bowl, you will put two bottles champagne, one bottle wine,
3 oz. cognac, and 1 1/2 oz. curacao.
Mix the cognac and curacao several hours ahead of time. When ready
to serve, pour the necessary amount of this mixture over a block of ice
or ice mold in a *cold* punch bowl, and add *thoroughly chilled*
champagne. Stir and serve at once, WITHOUT LADLING BACK AND FORTH OVER
THE ICE, as this will eliminate the bubbles.
The first bowl will go very fast, and people will be crushed up
against the table holding their punch cups out, waiting for the next bowl
to be mixed (no lie, this happened at church a couple of weeks ago!). It
is therefore a good idea to have two bowls and two people, working in
shifts. The servers must not expect to have a chance to eat or schmooze
or do anything but ladle for the duration! ;)
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** Scandinavian Gløgg **
1 liter of "wine" (red port, tawny port, or red wine)
1 liter of "spirits" (vodka, aquavit, or equiv.)
1.5 liter of water
4-5 dl of "sugar" (caramel, brown sugar or plain sugar)
Spices:
peel of one half orange, torn into pieces
approx. 16 cm of cinnamon stick (bark), broken into several pieces
8 green cardamom pods
3 tsp. sliced almonds
16 whole cloves
handful of raisins
8 whole allspice
In a 4 liter saucepan, bring the water to a small boil, add sugar. When
sugar is dissolved, add spices and continue at a small boil for about 15
minutes. Mix in liter of wine. Mix in liter of spirits. Turn burner
down to low, cover saucepan, and simmer for 15 minutes. Turn off burner,
and let steep for 2-3 hours. Strain off spices and bottle. Spices can
be reused once or twice. (I don't recommend twice)
How to drink:
Warm gløgg in saucepan. Do not boil. Serve in warmed glasses with a
couple raisins.
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** SHERBET AND GINGER ALE PUNCH **
This is a super non-alcoholic punch with lots of possible
variations.
INGREDIENTS (16 cups of punch)
1/2 gallon
sherbet (use your favorite flavor or one that com-
plements the occasion)
2 quarts ginger ale
PROCEDURE
(1) Scoop sherbet into punch bowl. Slowly pour ginger
ale over the sherbet.
(2) Serve.
(3) Replenish sherbet and/or ginger ale as needed.
NOTES
Different sherbet flavors or mixtures of flavors make for
many variations. I once made a variation that replaced 1/2
of the ginger ale with lemonade. Super!
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** SIMA (A traditional Finnish May drink) **
[About the units of measurement: dl means deciliter, about half a cup;
a Finnish teaspoon is about half the size of those in the US, but a
tablespoon is more like the US soup spoon. GB.]
Makes about 5 litres.
5 l water
1 1/2 dl sugar
1 1/2 dl brown sugar
1 1/2 dl beer (preferably non-alcohol)
1 lemon
2 teaspoons baking yeast
5-6 raisins/bottle
1 tablespoon sugar/bottle
Boil water, sugars, beer and the yellow part of the lemon's
peel. Let the mixture cool down.
Peel the white part of the lemon's peel carefully and cut the fruit
part of the lemon in small pieces and add to sima. Disolve the yeast
in a bit of sima and add to sima.
Put 5-6 raisins and 1 tablespoon sugar in every bottle. Put sima in
bottles and close the bottles carefully. Leave sima in a cold place for
a couple of days. Sima is ready when the raisins float. Sima will
keep in cold place for 1-2 weeks.
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** Spiced Apple Cider *
1 gallon Apple Cider
4 Cinammon sticks
Several allspice cloves
4 star anise
several large pieces of orange peel, crumbled
1 tablespoon honey
1 tablespoon lemon juice
4 whole cloves
Preparation:
1> Dump all of the spices into a gallon jug of cider. (You might have to
drink a glass to make room.)
2> Mix in the honey, a little at a time. Pour in about a teaspoon full, and
close the jug and shake it until it dissolves, and keep doing this until
the honey is all in.
3> Pour in the lemon juice, and again, shake vigourously.
4> Let it sit overnight.
Serving:
1> Shake it vigourously.
2> Pour the cider into a small pot or kettle through a mesh filter (to catch
the spices).
3> Heat it over low heat until hot. DO NOT LET IT BOIL!!!
4> Pour it into cups, garnish with fresh cinammon sticks, and drink.
It comes out a LOT better if you use fresh, unfiltered (dark) cider. It's
still good with the filtered kind, but it's really worth paying extra for
the fresh, unfiltered stuff.
Also, note that if you buy fresh cider without preservatives, it may start
to turn on you a little, so if you want to avoid all alchohol, make sure that
your cider is preserved.
It also makes a pretty fantastic alchoholic drink if you add a little bit
of dark rum or apple brandy.
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** Spiced Peach Punch ** (Makes 70 ounces)
1 46-ounce can peach nectar
20 ounces orange juice
1/2 cup brown sugar, firmly
packed
3 sticks cinnamon broken into
3-inch pieces
1/2 teaspoon cloves
2 tablespoons lime juice
Combine peach nectar, orange juice and brown sugar in a large saucepan.
Tie cinnamon and cloves in a small cheesecloth bag. Drop into saucepan.
Heat slowly, stirring constantly, until sugar dissolves. Simmer 10
minutes. Stir in lime juice. Serve in hot mugs.
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** Strawberry Bolle **
3 bottles chilled Moselle
1 bottle chilled Champagne
1 kg (2 pounds) sliced, hulled strawberries
8 tablespoons sugar
Sprinkle strawbs with sugar, add one bottle Moselle. Chill for several
hours. To serve, pour into large bowl with ice, add the rest of the
wine. Serve in small wine glasses.
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** Strawberry Bolle **
3 bottles chilled Moselle
1 bottle chilled Champagne
1 kg (2 pounds) sliced, hulled strawberries
8 tablespoons sugar
Sprinkle strawbs with sugar, add one bottle Moselle. Chill for
several hours. To serve, pour into large bowl with ice, add the
rest of the wine. Serve in small wine glasses.
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** Strawberry Lemonade
juice of one lemon
1 T sugar
8-10 ripe strawberries
1 C water
Throw everything into a blender and mix until fairly smooth. Serve over
ice. Makes one glass.
Notes: add more or less strawberries as desired. If the berries aren't
extremely ripe you will probably want to add more sugar.
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** Strawberry Punch
1-10 oz. package of frozen strawberries
1-6 oz. container of frozen lemonade, prepared
1 pint lemon-lime sherbet
1 qt. ginger ale
Allow strawberries to thaw for a couple of hours in fridge. Prepare
lemonade and chill. Combine all just before serving and mix until
sherbet is dissolved. Place ice ring in to keep punch cold.
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** Strawberry Punch
1 half gallon strawberry sherbet 1 2 liter bottle of 7Up
Put the sherbet in a bowl and pour the 7up over the sherbet. Stir until
the sherbet is melted. This makes a pretty pink punch. You can use diet
soda for a punch that is less sweet.
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** Sunny Holiday Punch
1 can (46-oz) Dole Pinapple Juice, chilled
1 bottle (28-oz) mineral water or club soda, chilled
1 can (6-oz) frozen orange juice concentrate, thawed
1 lemon or lime, thinly sliced
2 cups fresh or frozen berries
1 bottle (750ml) chilled champagne, optional (Note: I substitute a bottle
of 7-UP here)
Combine all ingredients in a punch bowl.
Another note: I find this punch to be a little on the tart side so I
add a tablespoon or 2 of sugar to the mix.
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** Syllabub
2 cups white wine 3 cups milk
5 Tbsp. grated lemon rind 2 cups light cream
1/3 cup lemon juice 4 egg whites
1-1/2 cups sugar Nutmeg
Combine wine, lemon rind, and juice. Stir in 1 cup of the sugar and let
stand until sugar dissolves. Combine milk and cream, add wine mixture, and
beat with a rotary beater until frothy. Beat egg whites until stiff, add
remaining 1/2 cup sugar, a little at a time, beating constantly until whites
stand in peaks. Pour wine mixture into punch bowl, top with puffs of egg
white, and sprinkle whites with nutmeg. Makes 16 punch cups.
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** Tea Punch
2 parts brewed aromatic tea (I use Earl Grey), cooled
2 parts apple juice
1 part pineapple juice
Combine and serve with ice. Martha suggests combining the tea and apple
juice the night before and adding pineapple juice just before serving,
but I've done it both ways with no noticeable difference in taste.
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** Tom and Jerry Punch **
>From "The Joy of Cooking", serves 4
3 eggs, separated
3 tbsp. powdered sugar
1/2 tsp each ground allspice, cinnamon and cloves
Brandy
Dark Rum
Hot coffee, water or milk
Grated nutmeg
Beat egg whites to a stiff froth. Separately beat egg yolks until light
in color, gradually add the powdered sugar and spices. Fold yolk mixture
into whites. Divide mixture between four 8 oz. mugs. Add 1/2 shot
brandy and 1 shot rum to each mug; fill with hot beverage. Stir well and
top with nutmeg.
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** TRUCK PUNCH
1 Liter bourbon whiskey
1 Fifth Apple Snapps
1/2 Fifth Cinnamon Snapps
2 Liters Squirt
Give yourself a break, use ice. :-)
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** Vile Green Punch **
Orange Juice
Soda water
Midori
Peach Schnapps
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** Wassail Servings: 8
Wassail:
1 qt Apple cider
4 ea Cinnamon sticks
1 ea Whole nutmeg
1/2 c Honey
1/4 c Lemon juice
1 t Lemon peel, grated
Floating Cloved Oranges:
3 ea Oranges
3 t Cloves, whole
Poke 1 t cloves into each orange for Floating Cloved Oranges. Add cider,
seasonings, and Floating Cloved Oranges to slowcooker; heat at least 1/2
hour, and the longer, the better.
Orange Stars: cut oranges into 1/2" slices. Stick 5 cloves around slice
at equal intervals; cut out wedges between cloves. The result looks kind
of like a star.
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** Wassail (non-alcoholic) **
1 gallon apple juice or apple cider
2 oranges
2 lemons
1 lime (optional)
1 Tbsp. cloves
1 Tbsp. allspice
2 cinnamon sticks
1 qt. water
1 cup sugar
Heat the water to boiling. Cut the lemons and oranges (and lime if
using) in half and squeeze the juice into a separate bowl to save, throw
the skins and pulp into the boiling water. Add spices and simmer for one
hour. Remove the cinnamon sticks and a few cloves and allspice and save
to one side. Using a slotted spoon or strainer remove the citrus peels
and pulp and the remaining spices. Return the cinnamon sticks and saved
spices to the water. Add the apple juice or cider and return to heat.
When boiling remove from heat and add the citrus juice and sugar. Simmer
very lightly for another 10 minutes and serve. Delicious!
This recipe makes the whole house smell wonderful. You may also save the
resulting mixture by allowing it to cool completely and returning most of
it to the jug the apple juice came in. (Make certain it is really cool
though) You can then reheat it a cup or more at a time as needed. It
will keep like this in the refrigerator for up to two weeks.
-------------------------------------------------------------------------
** Wassail **
1 gal. apple cider
8 cinnamon sticks
1 lemon and 1 orange, washed and sliced
1 T whole cloves
1 T allspice
1 gal. white wine
2 c rum
Simmer the nonalcoholic ingredients together for 1-2 hours, then
add the wine and rum about 10 minutes before serving (hot).
-------------------------------------------------------------------------
** Wassail **
Combine in a saucepan and boil for 5 minutes:
1 cup water
4 cups sugar
1 tablespoon grated nutmeg
2 teaspoons ground ginger
1/2 teaspoon ground mace
6 whole cloves
6 allspice berries
1 stick cinnamon
Beat until stiff, but not dry:
1 dozen egg whites
Beat separately until light in color:
1 dozen egg yolks
Fold whites into yolks, using large bowl. Strain sugar and spice
mixture into eggs, combining quickly. Bring almost to boiling point
separately:
4 bottles sherry
2 cups brandy
Incorporate the hot wine with the spice and egg mixture, beginning
slowly and stirring briskly with each addition. Toward the end of this
process, add the brandy.
Serve in mugs with baked apples.
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** WASSAIL **
1 Gallon Apple Cider (your favorite type)
1 lg. can frozen Orange Juice
1 fresh lemon, sliced
1 fresh orange, sliced
whole cloves, cinnamon sticks, star anise, allspice
This makes 2 batches.
Pour 1/2 gallon of cider into a large pot. Add half a can of O.J. (not
reconstituted), throw in half the lemon & orange slices, about 1 T.
cloves, 4 cinnamon sticks, 4 star anise, and 6 allspice berries. Heat
until steaming, serve. If it is going to be sitting for very long,
remove the spices & fruit or it will get bitter. Same if you refrigerate
left-overs.
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** Wedding Punch **
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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** Wine Cooler **
2 oz. wine
5 oz. lemon-lime soft drink (e.g., 7-UP, Sprite, Slice)
ice cubes (opt.)
Mix wine and soft drink. Pour into 8 oz glass. Add ice.
(750 ml wine to 2 liter soft drink - 8 wine coolers you buy.)
-------------------------------------------------------------------------
** Wine Cooler 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.
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** Wine Punch (12 servings) **
1 bottle red wine 2 lemons, sliced
1 cup orange juice 3 oranges, slices
1 cup pineapple juice
Combine all of the ingredients and pour over a block of ice.
-------------------------------------------------------------------------
** Wine Punch **
1 Can of Pineapple Juice (lrg. can 42 oz I think?)
1 Can of Grapefruit Juice
1 750 ml. bottle of Club Soda
1 750 ml. bottle of dry white wine
Pour all ingredients together in a punch bowl over a block of ice in a
that you have frozen in a tupperware bowl. |
