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Holiday
Punches
Cranberry-Cider Punch
(Makes 16 cups)
2 teaspoons whole cloves
2 teaspoons whole allspice
5 small oranges
½ gallon apple cider or apple juice
2 12-ounce cans frozen cranberry-raspberry juice concentrate
4 3-inch-long cinnamon sticks
½ cup packed brown sugar
1 small lemon
whole cloves and cranberries for garnish (optional)
About 30 Minutes Before Serving:
1) Wrap cloves and allspice in piece of double-thickness cheesecloth
to make a spice bag; tie with string. From 4 oranges, squeeze juice;
reserve 1 orange for garnish.
2) In 6-quart saucepot over high heat, heat spice bag, orange juice,
apple cider, undiluted frozen cranberry-raspberry juice concentrate,
cinnamon sticks, brown sugar, and 8 cups water to boiling. Reduce
heat to low; cover and simmer 20 minutes. Discard spice bag.
3) Meanwhile, prepare garnish: Cut reserved orange into slices.
Thinly slice lemon. Arrange lemon slices on top of orange slices,
securing with cloves and garnishing with cranberries.
4) Pour hot punch into large heat-safe punch bowl. Gently place
fruit slices in punch for garnish.
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Espresso Eggnog (Makes 9 cups or eighteen ½ cup
servings)
¼ cup instant espresso-coffee powder
1 cup boiling water
2 cups iced water
3 eggs, separated
1 cup coffee-flavor liqueur
1 pint coffee ice cream
2 cups half-and-half
grated chocolate for garnish
About 2 hours before serving or early in day
1) In medium bowl, stir instant espresso-coffee powder with boiling
water until dissolved. Add iced water; refrigerate until well chilled.
2) In small bowl with mixer at high speed, beat egg yolks until
thick and lemon colored, occasionally scraping bowl with rubber
spatula. Reduce speed to medium; gradually beat in coffee-flavor
liqueur (egg yolks may curdle if liqueur is beaten in too quickly).
Cover and refrigerate until well chilled.
About 30 minutes before serving:
3) Remove coffee ice ream from freezer; let stand at room temperature
to soften slightly.
4) In large bowl at high speed, beat egg whites until soft peaks
form.
5) In chilled 3-quart punch bowl, stir egg-yolk mixture, coffee
ice cream, and half-and-half until blended. With wire whisk or rubber
spatula, gently fold egg whites into yolk mixture just until blended.
Lightly sprinkle grated chocolate over eggnog.
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Sparkling Champagne Punch (Makes 16 cups)
3 tablespoons sugar
12 whole allspice
3 short cinnamon sticks
8 cups cranberry-juice cocktail
3 750 ml. bottles pink champagne, chilled
½ teaspoon almond extract
About 2 hours before serving or early in day:
1) In 1-quart saucepan over high heat, heat sugar, allspice, cinnamon,
and 2 cups cranberry-juice cocktail to boiling. Reduce heat to low;
cover and simmer 10 minutes, stirring occasionally. Cover and refrigerate
until chilled.
About 15 minutes before serving:
2) Into large pitcher or punch bowl, strain cranberry-juice mixture,
discarding spices. Add remaining cranberry juice, champagne, and
almond extract.
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Orange Cream Punch (Makes 8 cups)
3 large oranges
4 eggs, separated
¼ cup sugar
¼ cup orange-flavor liqueur
2 cups half-and half
1 cup heavy or whipping cream
ground cinnamon for garnish
About 2 hours Before Serving Early In Day:
1) Grate 1 teaspoon peel and squeeze juice from oranges (about 1
cup). Wrap peel with plastic wrap; reserve.
2) In large bowl with wire whisk, beat egg yolks and sugar until
sugar is dissolved; beat in orange juice, orange-flavor liqueur,
half-and-half, and heavy cream until well blended. Cover and refrigerate
until well chilled.
About 20 Minutes Before Serving:
3) In small bowl with mixer at high speed, beat egg whites until
soft peaks form. With wire whisk or rubber spatula, gently fold
egg whites into yolk mixture just until blended. Pour into 2-quart
chilled punch bowl. Sprinkle cinnamon and reserved orange peel over
punch.
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