Friday, December 30, 2005
Glögg
Glögg is a traditional Swedish mulled wine. This recipe from Cook's Illustrated packs a punch with vodka instead of brandy, and is flavored with toasty spices, fruits, and nuts. It serves 8.
Ingredients:
3 3-inch cinnamon sticks
10 cloves
10 black peppercorns
2 green cardamom pods, crushed
2 bottles full-bodied red wine
4 2-by-1/2-inch strips orange zest
1/2 c. sugar
1/3 c. raisins
1/3 c. whole blanched almonds
2-4 T. vodka (to taste)
Step-by-step:
1. Toast spices in a large, heavy-bottomed pan over medium heat until fragrant, about 2 minutes. Add wine, zest, and sugar. Cover partially and simmer, stirring occasionally. Reduce heat to low once sugar has dissolved, and simmer one hour. Do not boil.
2. Strain wine. Return to saucepan, discarding spices. Add raisins and almonds and let wine stand, 10 minutes, until raisins are plump. Stir in 2 T. vodka. Taste and add up to 2 T. more sugar and 2 T. more vodka, if desired. Serve immediately.
Labels: beverages
Mulled Red Wine
Sure, you can buy little sachets of mulling spices in gourmet stores and good supermarkets, but this from-scratch recipe has layers of flavors you won't find in a mass-produced packet. Serve it at your holiday parties, but be sure to make a double batch, lest your guests' mugs go empty. The recipe comes from the November/December 2002 issue of Cook's Illustrated and serves 8.
Ingredients:
3 3-inch cinnamon sticks
10 cloves
10 black peppercorns
1 t. allspice berries
2 bottles full-bodied red wine
4 2-by-1/2-inch strips orange zest
1/2 c. sugar
2-4 T. brandy (to taste)
Step-by-step:
1. Toast spices in a large, heavy-bottomed pan over medium heat until fragrant, about 2 minutes. Add wine, zest, and sugar. Cover partially and simmer, stirring occasionally. Reduce heat to low once sugar has dissolved, and simmer one hour. Do not boil.
2. Strain wine. Return to saucepan, discarding spices. Stir in 2 T. brandy. Taste and add up to 2 T. more sugar and 2 T. more brandy, if desired. Serve immediately.
Labels: beverages
Saturday, November 19, 2005
Limoncello-Mint Sparklers
In the summer, I just can't get enough of this refeshing drink. I've even started making my own limoncello so that I'll always have it on hand! The recipe comes from the July 2004 issue of Gourmet.
Ingredients:
1 c. loosely packed fresh mint leaves
1 c. chilled limoncello
1/2 c. fresh lemon juice
3 c. chilled sparkling water
Step-by-step:
1. Combine mint and limoncello in a bowl, then gently bruise mint with a pestle or wooden spoon (to release flavor). Chill, covered, 1 hour.
2. Pour limoncello through a fine-mesh sieve into a pitcher, pressing firmly on mint and then discarding it.
3. Just before serving, stir in lemon juice, sparkling water, and enough ice to fill pitcher.
Labels: beverages
Friday, November 18, 2005
Strawberry Iced Tea Fizz
This drink is perfect for hot summer days. Add an umbrella-shaded poolside table, and you just might be in heaven. Serves 12.
Ingredients:
1 pint fresh strawberries, sliced
1/2 c. sugar
5 c. boiling water
3 orange pekoe tea bags
12 oz. frozen lemonade concentrate, thawed
1 qt. chilled sparkling water or seltzer
Ice cubes
Step-by-step:
1. In a large bowl, combine the berries and sugar; set aside.
2. In another bowl pour water over the tea bags and let steep 5-10 minutes. Discard tea bag and cool tea to room temperature.
3. Stir tea into strawberry mixture along with the lemonade concentrate; chill.
4. To serve, pour into individual glasses with ice, filling half-way. Fill remaining with seltzer and stir. Serve with spoons.
Ingredients:
1 pint fresh strawberries, sliced
1/2 c. sugar
5 c. boiling water
3 orange pekoe tea bags
12 oz. frozen lemonade concentrate, thawed
1 qt. chilled sparkling water or seltzer
Ice cubes
Step-by-step:
1. In a large bowl, combine the berries and sugar; set aside.
2. In another bowl pour water over the tea bags and let steep 5-10 minutes. Discard tea bag and cool tea to room temperature.
3. Stir tea into strawberry mixture along with the lemonade concentrate; chill.
4. To serve, pour into individual glasses with ice, filling half-way. Fill remaining with seltzer and stir. Serve with spoons.
Labels: beverages
Orange Julius
Make this favorite drink at home! Serves 2 to 3.
Ingredients:
3 oz. orange juice concentrate
1/2 c. milk
1/2 c. water
1/4 c. sugar
1/2 t. vanilla
5-6 ice cubes, crushed
Blend all ingredients on high until smooth, about 30 seconds. Serve in chilled glasses.
Ingredients:
3 oz. orange juice concentrate
1/2 c. milk
1/2 c. water
1/4 c. sugar
1/2 t. vanilla
5-6 ice cubes, crushed
Blend all ingredients on high until smooth, about 30 seconds. Serve in chilled glasses.
Labels: beverages
Holiday Eggnog
Everyone loves this creamy treat at holiday parties. Lucky for us, Cook's Illustrated has come up with the perfect recipe!
Ingredients:
6 large eggs, plus 2 yolks
1/2 c. plus 2 T. sugar
1/4 t. salt
4 c. whole milk
1/2 c. brandy, bourbon, or dark rum
1 T. vanilla
1/2 t. freshly grated nutmeg, plus extra for garnish
1/2 c. heavy cream, whipped to soft peaks
Step-by-step:
1. Whisk eggs, yolks, sugar, and salt in a heavy 3- or 4-quart saucepan. Stir in milk, one-half cup at a time, blending well after each addition.
2. Heat mixture slowly over lowest possible flame, stirring constantly until custard registers 160 degrees on an instant read thermometer, thickens, and coats the back of a spoon, 25 to 30 minutes.
3. Pour custard through sieve into a large bowl; stir in liquor, vanilla, and nutmeg. Cover with plastic wrap and refrigerate until well chilled, at least three hours and up to three days.
4. Just before serving, whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated. Serve in chilled punch bowl or cups, garnishing with extra nutmeg.
Ingredients:
6 large eggs, plus 2 yolks
1/2 c. plus 2 T. sugar
1/4 t. salt
4 c. whole milk
1/2 c. brandy, bourbon, or dark rum
1 T. vanilla
1/2 t. freshly grated nutmeg, plus extra for garnish
1/2 c. heavy cream, whipped to soft peaks
Step-by-step:
1. Whisk eggs, yolks, sugar, and salt in a heavy 3- or 4-quart saucepan. Stir in milk, one-half cup at a time, blending well after each addition.
2. Heat mixture slowly over lowest possible flame, stirring constantly until custard registers 160 degrees on an instant read thermometer, thickens, and coats the back of a spoon, 25 to 30 minutes.
3. Pour custard through sieve into a large bowl; stir in liquor, vanilla, and nutmeg. Cover with plastic wrap and refrigerate until well chilled, at least three hours and up to three days.
4. Just before serving, whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated. Serve in chilled punch bowl or cups, garnishing with extra nutmeg.
Labels: beverages
