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Toasting with Holiday Beverages

December 1, 2009 By The Recipe Mom Leave a Comment

punchBeverages are a big part of a holiday celebration. Holiday beverages are the perfect topper for a great dinner or the wake up for morning breakfast and are important when it comes to those holiday toasts.

Eggnog tops the list of holiday beverages. Eggnog is made with eggs of course. Some people may be concerned about raw eggs. If that’s the case, you can purchase chilled eggnog in the carton. There are numerous recipes for eggnog. Finding the one that suits your taste buds and needs won’t be hard to do.

Eggnog is traditionally an alcoholic drink but it’s not an absolute necessity to add the alcohol. Adults and children alike can enjoy a tasty non-alcoholic version. Add a little nutmeg or cinnamon to the top of each glass to give it a special holiday taste.

Heat up some apple cider for the holiday toast. This warm apple drink keeps the chill away when the weather outside is frightful. Add slices of citrus fruits and cinnamon sticks. Use citrus peels to garnish each cup.

Wassail is a popular European holiday drink that has found its place in our holidays. Served hot this spiced punch can be made with mulled cider instead of the traditional mulled beer. The ingredients were heated together and topped with toast. Even with the soggy bread this punch is a holiday tradition in many homes.

Punches of all kinds are a hit when it comes to holiday beverages. A sparkling punch, fruit punch or citrus punch can spruce up any holiday gathering. For presentation add colored ice cubes. Red and green Kool-Aid make great holiday punch ice cubes. Add red and green maraschino cherries for a special touch.

How about a Christmas tea? Peppermint teas are a great way to toast the holiday. Cinnamon teas give you that Christmas warmth. If you have a diabetic family member teas may be easier to handle than some of the sweet or alcoholic type of beverages.

One last beverage to remember is the hot chocolate. Use milk instead of water for a creamier version. There’s nothing like hot chocolate to warm the body on a snowy Christmas night. Don’t forget the marshmallows.

There are so many different types of beverages to help you toast the holidays. Try one of these or create your own. Either way here’s to you and yours and a happy and safe holiday season.

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Holiday Citrus Christmas Punch

November 28, 2009 By The Recipe Mom Leave a Comment
orangeinpunch

orangeinpunchWhat You Need:

4 maraschino cherries
1 orange, sliced thin
1 lemon, slice thin
1 lime, sliced thin
2 3/4 C of water, divided
1 (12 oz.) can frozen lemonade concentrate, thawed
1 (12 oz.) can frozen limeade concentrate, thawed
1 (12 oz.) can frozen pineapple orange concentrate, thawed
2 liters ginger ale, chilled

How to Make It:

Layer the cherries, orange, lemon and lime slices into a ring mold.
Add enough of the water to the mold to fill 2/3 full.
Place the mold in the freezer and freeze until solid.
Place the remaining water into a punch bowl.
Blend in the lemonade, limeade and pineapple orange concentrates.
Pour the ginger ale into the bowl and stir to combine.
Place the fruit ice ring in the punch fruit side up.

Makes 24 servings

This punch is tasty and a colorful addition to your Christmas buffet. Pineapple rings or chunks may also be added to the fruit ice ring.

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Pure Lemon Ice Cream

June 7, 2009 By The Recipe Mom Leave a Comment
ice-cream-dish-with-sprinkles

ice-cream-dish-with-sprinklesWhat You Need:

6 lemons
2 C of milk
12 egg yolks
1 1/4 C of sugar
1/4 t salt
2 C whipping cream

How to Make It:

Fine shred 2 T of the lemon peel.
Squeeze the lemons to make 3/4 C of juice, cover and refrigerate.
Place a saucepan over medium heat.
Pour the milk into the saucepan and heat just until bubbles begin to form.
In a separate sauce pan combine the eggs, sugar, salt and lemon peel.
Whisk the warmed milk into the egg mixture.
Place the pan over medium heat and cook, stirring constantly for 15 minutes or until the mixture coats a metal spoon.
Transfer the mixture to a large mixing bowl.
Submerge the bowl in an ice water bath for 7 minutes or until cooled.
Whisk in the whipping cream until well blended.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.
Stir in the lemon juice well.
Strain the mixture through a fine sieve, remove and discard the lemon peel.
Place the mixture into the ice cream maker and freeze according to the manufacturer’s directions.
Ripen the ice cream for 4 hours in the freezer.

Makes 8 servings

Only use the colored outside when shredding a citrus peel. Anymore of the peel will cause the bitter white pith to ruin the flavor of your food.

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Citrus and Banana Sorbet

May 29, 2009 By The Recipe Mom Leave a Comment
islandpool

islandpoolWhat You Need:

3 ripe bananas cut into chunks
1/2 C lemon juice
1 1/2 C of sugar
2 C of cold water
1 1/2 C of orange juice

How to Make It:

Puree the bananas and lemon juice together in the blender until smooth.
Add in the sugar and blend until the sugar is dissolved.
Transfer the mixture to a mixing bowl.
Whisk in the water and orange juice until well combined.
Pour the mixture into the cylinder of your ice cream maker and freeze per the manufacturer’s directions.
Ripen 2 to 4 hours in the freezer.

Makes 2 1/2 quarters

Sorbet is a wonderful dessert idea especially if you are looking for something pleasing to look at and a taste bud treat. Serve sorbet before the main course or as an ending to the perfect meal. Garnish with fresh fruit.

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Citrus Fruit Salad with Shrimp

May 3, 2009 By The Recipe Mom Leave a Comment

oranges
What You Need:

1 C Romaine lettuce, rinsed and dried
1 bunch of fresh watercress, rinsed, dried and stemmed
1 ripe avocado, peeled and sliced
1 navel orange, peeled and sliced
1 mango, peeled and sliced
1 t lime juice
1 t cilantro
1/2 t salt
1/4 t pepper
1/3 C extra virgin olive oil, divided
1/2 lb. extra large shrimp, peeled and deveined

How to Make It:

Break the lettuce up into a large mixing bowl.
Add the watercress to the lettuce and combine well.
Layer the avocado slices into the salad.
Layer the orange and mango slices over the avocado slices.
Place the lemon juice into a shaker or jar with a lid.
Pour 1/4 C of olive oil into the juice.
Place the cilantro, salt and pepper into the shaker, cover and shake until well blended.
Place the remaining oil into a skillet.
Place the skillet over medium high heat.
When the oil is hot add the shrimp.
Cook the shrimp, stirring frequently, until the shrimp turns bright red.
Remove the skillet from the heat and pour the dressing over the shrimp.
Allow the shrimp to set for 5 minutes.
Spoon the shrimp and sauce over the salad.

Makes 2 servings

Preparation time: approximately 15 minutes
Cooking time: approximately 8 minutes
Total time: approximately 23 minutes

Be careful not to let the dressing boil while being heated. If the dressing becomes to hot it will separate. It can also cook the fruit in the salad and cause the lettuce to wilt when poured on the salad. If you can’t find fresh watercress, drained canned watercress works just as well.

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Fruit Salads: There’s more to Salad than Lettuce

February 26, 2009 By The Recipe Mom Leave a Comment
Retro Apple Logo fruit salad
Image by flickrich via Flickr

When we think of a salad the first thing that comes to mind is usually lettuce. Although lettuce makes a great salad it’s not always a necessity. Salads can be made up of just about anything and fruit is a great way to change things up a bit.

Fruit salads consist of, you guessed it, fruit. Of course they can include lettuce if you like, but the main component is fruit. Think of all the different types of fruit we have to choose from. Now imagine all the different ways of using those fruits in luscious salads.

Traditional fruit salads are quick and easy to prepare. For instance if you have a couple cans of fruit cocktail in the cabinet just drain them, dump them in a salad bowl and add a few little extras. Extras can consist of whipped topping, marshmallows, nuts or even a sprinkle of coconut.

You can go even farther and healthier by adding fresh fruits to your fruit salads. Berries aren’t the only fruits that work well. Peaches, pears, oranges or, well just about any fruit can make a fruit salad that’s fit for any occasion.

Traditional fruit salads can be used as a side dish or even as a dessert on any menu. Basic fresh fruit salads can be the perfect addition to any breakfast or can be used to please that hungry stomach at snack time.

Another type of fruit salad is a citrus salad. Oranges, grapefruit, lemons and limes all make great fruit salad ingredients. Add some additional toppings or elements and who knows you may even have the kids begging for more. These types of salads can have a little bite so add some whipped topping or a brown sugar based dressing to keep those lips from puckering up too much.

Exotic fruit salads are making a place on the table these days. Even less known fruits such as pomegranate, papaya, star fruit and kiwi are showing up more and more in local supermarkets. These tasty treats can make a fruit salad stand out both in presentation and taste.

Fruit salads are easy to make. With the many varieties of fruit available like grapes, cherries, apricots and of course all those berries you can make this type of salad a constant at the table. A fruit salad can be made simple with canned fruits, extravagant with fresh fruits or even fun with dried fruits. No matter which way you decide to go fruit salads are sure to be hit with everyone.

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