Ingredients
Instructions
Heat cranberry juice and spices to just below
boiling. Stir in Ponche and Matusalem and serve
Ingredients
| 1500 |
ml |
cranberry juice |
| 750 |
ml |
orange juice |
| 60 |
ml |
brown sugar |
| 5 |
ml |
whole allspice |
| 2 |
ml |
whole cloves |
| 3 |
|
cinnamon sticks |
| 250 |
ml |
Ponche Caballero Orange Brandy |
Instructions
Simmer together all the ingredients except the Ponche Caballero for ten minutes.
Strain into a punch bowl, stir in the Ponche Caballero and serve.
Ingredients
Instructions
Chill all ingredients in preparation for mixing. Combine all ingredients in a
chilled punch bowl. Serve on a hot summer day, or on any festive occasion.
This is a very refreshing nip for a hot summer day. Truly the spirit
of Spain!
Ingredients
Instructions
Pour the Ponche into a tall glass and top up with very well-chilled Brut
Zero.
Ingredients
| 6 |
|
eggs |
| 100 |
gm |
sugar |
| 2 |
gm |
salt |
| 1200 |
ml |
whole milk |
| 5 |
ml |
vanilla extract |
| 240 |
ml |
heavy cream |
| 500 |
ml |
Ponche Caballero |
Instructions
Beat together the eggs, sugar and salt. Stir in the milk. Cook over low heat, stirring
frequently, until the mixture thickens. Remove from the heat, add the vanilla, and chill
quickly on ice. Cover and refrigerate overnight. To serve, stir in the whipped heavy
cream, add Ponche Caballero, and garnish with
a pinch of ground nutmeg or a twist of orange zest.
Simmer all of the ingredients together until the cranberries have burst and the mixture
thickens. Let the mixture cool, the spoon it into a lightly oiled decorative mold. Chill
thoroughly. To unmold for serving with the festive bird, run a thin knife around the edge
of the mold, dip the mold into warm water for a few seconds, and invert onto a serving
plate.
Ingredients
|
|
neck and giblets (excluding the liver) from the festive bird |
| 1000 |
ml |
water |
| 1 |
|
onion, chopped |
| 250 |
ml |
dry white wine such as Corvo
Bianco |
| 50 |
gm |
flour |
|
|
salt and pepper |
Instructions
Make a stock from the neck, giblets, water and onion by simmering them together for
about an hour. Discard the onion, remove the meat from the neck, chop and reserve the neck
meat and the giblets. When the turkey has finished cooking, pour off the fat from the
roasting pan, reserving about 100ml of it. Deglaze the pan with the wine, add the stock
and boil until it is reduced to about ½. In a saucepan, heat the reserved fat and the
flour together for a few minutes to form a roux. Stirring continually, add the wine/stock
mixture to the roux and then simmer for about ten minutes. Correct seasonings and add the
reserved neck meat and giblets.
Ingredients
Instructions
Melt butter in a large pot, add onion and mustard seeds and cood on medium heat for
about 8 minutes. Add the sauerkraut and the wine and simmer gently for about 30
minutes. Season to taste with salt and pepper.
This dish goes well with roast ham or turkey.
Ingredients
| 225 |
ml |
sweet white wine such as Muscat de Patras |
| 110 |
ml |
water |
| 250 |
gm |
sugar |
| 350 |
gm |
fresh whole cranberries |
Instructions
Simmer the wine, water and sugar together for five minutes. Add the cranberries
and cook gently until they burst. Serve chilled or at room temperature with the
holiday turkey, duck, or goose.
Here is a recipe for the mix that lets you be ready to make multiple copies
of hot buttered rum.
Ingredients
| 220 |
gm |
brown sugar |
| 220 |
gm |
sugar |
| 230 |
gm |
butter |
| 600 |
gm |
vanilla ice cream |
Instructions
Blend ingredients together and store in the freezer. To
make your hot buttered rum, put a spoonful or two in a mug or heavy glass, add
60 ml of Matusalem Gran Reserva or Matusalem
Classico and top up with very hot water.
Ingredients
Instructions
Stud the orange with the cloves. Gently heat the wine, clove
studded orange, cinnamon, and star anise in a non-reactive pot until warm.
DO NOT BOIL. Serve in mugs.
Last updated
December 16, 2005
