Monday, December 24, 2007

Punch Recipes: Homemade Hot Chocolate

See Post: Let's Get Punchy!

Homemade Hot Chocolate
1 vanilla bean, split lengthwise
2/3 cup sugar
1/2 cup unsweetend cocoa powder
1/2 cup water
Pinch of Salt
3 cups whole milk
1 1/2 cups half and half
1 tsp vanilla extract
1 cup chilled whipping cream

Using the tip of a small knife, scrape seeds from vanilla bean into processor; reserve bean.
Add sugar to processor and blend 10 seconds. Transfer 3 TBSP vanilla sugar to small bowl and reserve.

Transfer remaining vanilla sugar from processor to heavy medium saucepan.

Add cocoa pwd, 1/2 cup water and salt and whisk until smooth. Whisk over medium heat just until beginning to bubble. Whisk in whole milk and half and half. Add reserved vanilla bean; bring mixture to a simmer. Remove from heatl whisk in vanilla extract.
Discard vanilla bean.

Beat cream and reserved 3 TBSP sugar in a medium bowl until medium-firm peaks form.

Divide hot chocolate into 6 mugs, top with whipped cream and serve.

Great with peppermint schnapps!

Punch Recipes: Sherry Eggnog

See Post: Let's Get Punchy
Sherry Eggnog
Serves 24

12 eggs, separated
6 oz. sugar
half of a nutmeg, grated
Pint Oloroso Sherry (such as Lustau Don Nuno)
1/2 gallon whole milk

Beat the yolks together with the sugar and grated nutmeg until smooth and creamy.

Stir in sherry.

Then, beat the egg whites until they form soft peaks. Fold into the yolk mixture. Stir in milk.

Keep refrigerated.

I usually make this in a big bowl, and transfer it to a pitcher for the fridge. It will have a nice layer of froth at the top - very tasty!

Punch Recipes: Admiral Russell's Christmas Punch

See Post: Let's Get Punchy
Admiral Russell's Christmas Punch
Bon Appetit

6 lemons
1 cup of raw sugar
1 750-ml btl VSOP-grade Cognac
1 cup lightly sweet oloroso or amontillado Sherry (such as Dry Sack 15 yr old or Sandeman Character)
Freshly grated nutmeg

Fill 4 cup metal bowl with water. Freeze overnight for ice mold.

Remove peels from 4 lemons in strips. Place in medium bowl. Add sugar and muddle. Let stand 30 minutes, muddle again.

Cut peeled and unpeeled lemons in half. juice enough lemons to get 1 cup of lemon juice. Bring 1 cup water to boil in small saucepan; pour over lemon peel mixture and stir until sugar dissolves. Strain syrup into large bowl; discard peels. Mix in lemon juice. Add cognac, sherry, and 4 cups of cold water. Cover punch and refrigerate until cold (at least 2 hours, up to 6).

Dip ice mold in hot water to release. Turn ice block, rounded side up in punch bowl. Add punch, sprinkle with nutmeg.

Punch Recipes: mulled red wine

see post: Let's Get Punchy
Mulled Red Wine
8 whole cloves
4 whole black peppercorns
4 whole star anise
4 strips (3x1/2 inch strips) fresh lemon zest
4 strips (3x1/2 inch strips) fresh orange zest
* put all of the above on a square of cheesecloth and tie to close, leaving string to dangle over edge of pot

4 cups dry red wine (two 750 ml bottles)
1/2 cup kirsch or other cherry flavored brandy
1 1/2 cups apple cider
3/4 cup honey
Juice from Oranges that were used for zest
1 cinnamon stick
1 vanilla bean, halved lengthwise
Combine all of the above in a 4 qt saucepan and bring to a boil, stirring. Keep at a simmer, serve warm.