SizzlinChef » Drinks

Apricot Brandy

ken — Sun, 21 Dec 2008 16:39:19 +0000

With a few weeks of foresight, some dried apricots and a bit of brandy, this spirited gift is ready for giving. For holiday serving, transfer the liquid into pretty bottles topped with stoppers made from vintage glass Christmas-tree ornaments.

Ingredients

1/2 cup sugar
2 tbsp honey

3 cups brandy
2 pounds dried apricots

Directions

Make the brandy mixture: Combine 1 1/2 cups water, sugar, and honey in a small saucepan and cook over medium-high heat until sugar dissolves. Allow syrup to cool slightly and combine with brandy and fruit in a large, sealable jar. Store in a cool, dark place for 4 to 8 weeks.

Strain the brandy: Line a strainer with a double layer of dampened cheesecloth and strain the brandy. Discard apricots or save for another use. Transfer the brandy to a clean container and store for up to 1 year.

Makes 2 pints

Christmas Cocoa

ken — Wed, 17 Dec 2008 15:08:32 +0000

A sprinkling of crushed candy cane lends a festive touch to this creamy hot cocoa or place a chocolate mint candy cane in each mug as a stirrer. Serve this heartwarming beverage with Christmas cookies to welcome friends in from the cold after skating, sledding or caroling.

Ingredients

4 cups milk
2/3 cup instant chocolate drink mix
5 chocolate mint candy canes, crushed
1-1/2 cups heavy whipping cream

1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract

Directions

In a large saucepan, combine the milk and drink mix. Cook and stir over medium heat until heated through. Remove from the heat. Set aside 1 tablespoon crushed candy canes for garnish. Stir remaining candy canes into cocoa; keep warm.

In a small mixing bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Ladle cocoa into mugs. Top with whipped cream; sprinkle with reserved crushed candy canes.

Makes 4 servings

Whisky Eggnog

ken — Mon, 08 Dec 2008 10:28:44 +0000

This traditional holiday drink is saved from raw-egg problems by cooking the custard. Brandy or rum can be substituted for whisky.

Ingredients

4 eggs

1/2 cup sugar
3 cups milk
1 teaspoon vanilla extract
1/2 cup whisky
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream

Directions

In a saucepan, beat the eggs and sugar until creamy. In a second saucepan over low heat, heat 2 cups of the milk until hot. Slowly add to the egg mixture, stirring continuously. Cook over low heat, stirring, for 15 to 20 minutes or until the mixture reaches 170F and has thickened. Stir in the remaining milk, vanilla, whisky, and half the nutmeg. Chill 3 hours.

In a medium bowl, beat the cream until soft peaks form. Fold into the milk mixture. Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.

Makes 6 servings
Total time: 3 hours 45 minutes

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Eggnog Hot Chocolate

ken — Sun, 07 Dec 2008 11:45:04 +0000

Ingredients

2 1/2 cup(s) milk
12 ounce(s) bittersweet chocolate, finely chopped
4 cup(s) eggnog
1 teaspoon(s) vanilla extract
1/4 cup(s) coffee liqueur (optional)
Whipped cream
Cinnamon or peppermint sticks, for garnish (optional)

Directions

In medium saucepan, bring milk and chocolate just to a simmer; remove from heat. Let stand 2 minutes. Whisk chocolate until melted and smooth.

Stir in eggnog. Gently heat over low heat until very warm. Stir in vanilla and coffee liqueur, if using. Pour into mugs. Top with whipped cream and cinnamon sticks, if desired.

Makes 8 servings
Prep Time: 10 minutes

Cook Time: 10 min

Sunrise Mimosa

ken — Sat, 06 Dec 2008 13:43:32 +0000

Ingredients

2 1/2 cups cranberry juice
1 1/2 cups orange juice

3/4 cup vodka
orange slices

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Directions

Pour crangerry jice, orange juice, and vodka into a blender and mix. Pour over ice. Garnish with an orange slice on a the rim of each glass.

Makes 5-6 servings

Healthy Eggnog

ken — Wed, 26 Nov 2008 22:29:37 +0000

When it comes to holiday-time calories, nothing adds to your bottom line as much as this rich punch. But only a scrooge would give up eggnog altogether, so check out our slimmed-down nog at one-fourth the saturated fat and half the cholesterol. We replaced whole milk with low-fat (and skipped the heavy cream), but kept the silky texture and decadent flavor by simmering the milk and sugar with cornstarch and by using more egg whites and fewer yolks.

Ingredients

3 large eggs
3 large egg whites
5 1/2 cup(s) low-fat milk
1/2 cup(s) sugar
2 tablespoon(s) cornstarch

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Salt
2 tablespoon(s) vanilla
1/2 teaspoon(s) (plus additional for sprinkling) ground nutmeg
1/3 cup(s) dark Jamaican rum (optional)

Directions

In bowl, with whisk, beat eggs and egg whites until blended; set aside. In heavy 4-quart saucepan, with heat-safe spatula, mix 4 cups milk with sugar, cornstarch, and 1/4 teaspoon salt. Cook on medium-high until mixture boils and thickens slightly, stirring constantly. Boil 1 minute. Remove saucepan from heat.

Gradually whisk 1/2 cup simmering milk mixture into eggs; pour egg mixture back into milk in saucepan, whisking constantly, to make custard.

Pour custard into large bowl; stir in vanilla, nutmeg, rum, if using, and remaining 1 1/2 cups milk. Cover and refrigerate until well chilled, at least 6 hours or up to 2 days. Sprinkle eggnog with nutmeg to serve. Makes about 6 1/2 cups.

Simply Sangria

ken — Wed, 26 Nov 2008 22:24:25 +0000

The name is derived from sangre, Spanish for “blood,” and this ruby-red concoction is truly the essence of any proper fiesta. Stud your pitcher with whatever fruits look good at the market, making sure to load up on sangria’s signature citrus. We love merlot or Shiraz, but you can create a lighter punch with a crisp white or rosé. No need to spend a bundle — an inexpensive bottle will do the trick.

Ingredients

1 bottle(s) (1.5 liters) red wine
1 1/2 cup(s) fresh orange juice
1/3 cup(s) brandy
1/3 cup(s) sugar
2 (nectarines) pitted and cut into wedges

1 orange, cut in half then sliced
1 lemon, sliced
1 (Kirby (pickling) cucumber) sliced
3 cup(s) seltzer or club soda, chilled
Ice cubes

Directions

In 3- to 4-quart pitcher, combine wine, orange juice, brandy, and sugar; stir until sugar dissolves.

Stir in fruit and cucumber. Cover and refrigerate until well chilled, at least 3 hours or overnight.
To serve, stir seltzer into pitcher. Fill glasses with ice and pour sangria.

Makes 12 servings

Prep Time: 10 minutes