BEVERAGES
Chai
from: Ms. Lillian at: 03.16.2004 05:41
(Serves 4)
3 1/2 cups water
8 whole cloves
1/2 tsp. fresh ginger, grated
2 whole cardamom pods
Pinch salt
4 black tea bags
1 cup milk
Sugar or honey to taste
In a medium pot on medium-high heat, combine the water,
cloves, ginger, cardamom pods and salt and bring to a boil.
Boil 5 minutes, then reduce heat to medium, add tea bags
and simmer 3 to 4 minutes. Add milk, return to medium-high
heat and bring to a boil, stirring occasionally. Remove
from heat and strain. Serve adding sugar or honey to taste.
Fresh Peach Sangria
from: Ellise at: 04.10.2002 15:39
subject: Fresh Peach Sangria
(Serves 4)
3 regular peaches
3 white peaches (Paraguayos)
250 g (c. 8 oz or 1 punnet) fresh strawberries
1 nectarine
2 oranges
1 lemon
1 bottle (ca. 1 quart) red wine
1/2 liter (1 pint) Seven Up or Sprite
Sugar to taste
Ice cubes
Peel the peaches and nectarines. (This can be done by submerging
them in boiling water for 2-3 minutes, then rinsing them
under cold water. The skin can then be pulled off easily.)
Cut the fruit in bite-sized pieces.
Wash the lemon and oranges and cut them in thin slices.
Remove any seeds.
Wash and hull the strawberries. If some of them are very
large cut them in half. If you use frozen strawberries,
just add them to the mixture below.
Mix the wine, Seven-up/Sprite, sugar and the fruits in a
large punch bowl. Stir gently. (You can dissolve the sugar
quickly by putting it in a small amount (1/4 Cup) of boiling
water to make a syrup and then pouring it into the punch.)
You may also sweeten the punch with a little warm honey
and water.
Let the punch rest in the refrigerator for about an, add
the ice cubes and serve in a large wine glass with a spoon.
Add a couple sprigs of fresh mint to decorate and give contrasting
color.
Fruit Flavored Tea Mix
from: gdngfool at: 12.01.2003 16:21
subject: Fruit Flavored Tea Mix
2 oz dried pineapple, cherry, apricot or papaya, finely
chopped (1/3 C)
2 teaspoon dried lemon peel
1 C Earl Gray tea leaves or orange pekoe or lemon leaves
In small bowl, combine all ingredients; mix well. Store
tea mixture in small jar with tight fitting lid.
To brew tea, fill pottery or heat resistant teapot with
boiling water.
Let stand to warm pot.
Meanwhile, heat 6 cups cold water to boiling. Keep hot.
Do not use copper brass or iron pot to heat water.
Pour water in teapot. Add one teaspoon tea mix for each
3/4 cup water to be added to teapot.
Immediately pour boiling water into heated teapot over tea
mix. Steep 3 to 5 minutes. Strain to remove tea leaves.
Serve immediately.
11/4 cups mix makes 8 3/4 cup servings.
Gelato Cocktails
from: Ms. Lillian at: 08.20.2003 18:40
subject: Gelato Cocktails
3/4 cup sugar
3 egg yolks
4 cups half-and-half
Combine the sugar and egg yolks in a large bowl and mix
until pale and smooth, about 2 minutes if using an electric
mixer on medium-high or 4 minutes if whisking by hand. Pour
half-and-half into the egg mixture and stir to combine.
Transfer to the top of a double boiler and cook, stirring
gently, until mixture thickens and reaches 170 to 180 degrees.
Do not allow the mixture to boil. Remove from heat and strain
the mixture into a clean bowl, discarding any solids. Place
the bowl in a larger bowl filled partly with ice water and
set aside until cooled to room temperature, about 30 minutes.
Cover the bowl with plastic wrap and refrigerate until the
custard is 40 degrees or lower, about 2 hours. Transfer
to a well-chilled ice-cream-maker bowl and continue preparations
according to the manufacturer's instructions.
Put gelato in a container with an airtight lid or a metal
pan covered with plastic wrap. Chill for about 30 minutes
to firm before serving. Gelato should be silky and dense
with a robust flavor, and it is best served fresh. You may
wish to leave it at room temperature for a few minutes before
serving to allow it to warm slightly.
Variations:
For chocolate gelato: Add 3/4 cup chopped bittersweet chocolate
to the hot custard mixture in the double boiler. Stir until
melted and completely combined.
For espresso or fruit gelato: Add 1/4 cup instant espresso
powder or 2 cups pureed, strained fresh fruit to the cooled
custard mixture. Stir to combine.
Additional flavors: Add 1 teaspoon vanilla, almond or peppermint
extract or 1/2 cup chocolate chips, candies or nuts to the
gelato during the last few minutes of the churning process.
Mix-and-match cocktails: In a blender, puree one scoop of
gelato, 1/4 cup milk, chilled coffee or juice, and one measure
of your favorite liquor until smooth.
Herb Beer - UK imperial measurements
from: Chris in UK at: 06.28.2003 12:39
subject: Herb Beer - UK imperial measurements
Get the cauldron out!
1 (gloved!) handful stinging nettles
1 handful dandelion flowers
1½lbs sugar ~ 1tbsp ground ginger
2 lemons ~ ½oz yeast
Boil nettles in 1 gallon of water for 10 minutes. Strain
into bowl, then boil dandelions in 1 gallon water for 10
minutes, strain, add sugar and ginger and mix well. Cut
lemon in slices, put on top, add yeast. Cover and stand
for 8 hours, strain and bottle.
Hubble bubble :))
Holiday Wassail
from: Ms. Lillian at: 12.05.2004 14:57
Holiday Wassail
Whole Cloves
3 oranges
1 tbs. whole allspice
1 cinnamon stick
1 gal. apple cider
1 1/2 cups sugar.
Stud the oranges with cloves. Place allspice and cinnamon
stick in a cheesecloth square and tie together. Pour apple
cider in large pot and place studded oranges together. Pour
apple cider in large pot and placed studded oranges and
the cheesecloth wrapped spices in the pot. Heat cider mixture
to hot and simmer 30 minutes. (Do not let if boil.)
Hot Buttered Rum Mix
from: Frog Lady at: 12.14.2002 14:54
subject: HOT BUTTERED RUM MIX
1 Qt. Vanilla Ice Cream
1 Lb. Real Butter (Room Temperature)
1 Lb. Powdered Sugar
1 Lb. Brown Sugar
2 Tsp. Cinnamon
Mix ice cream & sugars together. add butter and cinnamon.
Beat until butter is in tiny pieces.
Will keep in freezer for a long, long time.
To Use: To a mug 3/4 full of hot water, add 2 tsp mix and
a jigger of rum.
Nettle Syrup
from: Chris in UK at: 06.28.2003 12:33
subject: Nettle Syrup - NB UK Imperial measurements used
Gather the tops of young stinging nettles. Wash well and
to every 1lb of nettles, add 1 quart of water. Boil for
1 hour, strain and to each pint of juice add 1lb sugar,
boil for 30 minutes.
When cold, bottle. Can be used as a blood purifier and makes
a cooling drink when soda water is added.
Red Carpet Drink
from: Ms. Lillian at: 11.16.2003 07:58
subject: Red Carpet Drink
Red Carpet
(Serves 1)
1 1/4 oz. tequila
1/2 oz. triple sec
1/4 oz. Chambord liqueur
3 oz. margarita mix
Combine all ingredients in a blender with a cup of ice.
Pour into a glass and serve with a coaster made from red
carpet cut into small circles or squares.
White Hot Chocolate
from: Ms. Lillian at: 11.30.2003 17:53
subject: White Hot Chocolate
White Hot Chocolate
(Serves 6)
This sweet mildly alcoholic drink makes a nice alternative
to dessert for stand-up parties.
3½ cups milk
1 vanilla bean
Pinch salt
8 oz. white chocolate, chopped fine, plus additional shaved
white chocolate for garnish
3 tbs. white crème de cacao, or to taste
Whipped cream for garnish
Cut the vanilla bean in half crosswise and set one half
aside for another use. In a large heavy saucepan over medium
heat, combine the milk, vanilla bean half and a pinch of
salt and heat the mixture just until it begins to boil Remove
the pan from the heat, cover and set aside for 15 minutes.
Carefully remove the vanilla bean, cut it in half lengthwise
and, using the tip of a sharp knife, scrape the seed back
into the milk. Discard the bean. (A this point the milk
mixture may be covered and refrigerated for several hours.)
Place the chocolate in a heat proof bowl.
Return the pan with the milk mixture to medium heat and
heat just until it begins to boil.
Pour about 2/3 cup of the boiling milk mixture over the
chocolate and whisk constantly until the chocolate is melted
and the mixture is smooth. Pour the chocolate mixture into
the remaining milk, return to medium heat and simmer gently,
whisking constantly, for 2 minutes.
Add the crème de cacao and whisk to combine. Remove
from the heat. Using a spoon, skim the yellowish film from
the surface of the hot chocolate and discard.
Pour the hot chocolate into mugs and top, if desired with
whipped cream and shaved chocolate.
