Tis the season. Consume and drink responsibly.
by, Dr Richard Collins M.D., “The Cooking Cardiologist”
I must admit that I have researched many Holiday beverages and have tasted many even before the Holidays happen. I saw these two recipes from Martha Stewart Living magazine. I think Martha is a wonderful person, but her living pattern is certainly type A. In fact, it could drive a person to drink.
In any event, these two beverages (Gelee and Cranberry) caught my eye in her November 2013 Thanksgiving publication. I pass these along with a few changes.
Prosecco Gelee Cheers
Here is a delightful twist on a Champagne drink. True Champagne is from France. Prosecco is a bubbly white wine usually from Italy. I like this sparking beverage as the French are hung up on their Champagnes and costs. Prosecco is cheaper and works well with this holiday beverage. Plus, this is a rather unique twist on Champagne styled drink. It requires a spoon as well!
For the glee:
2 cups white grape juice divided
3 packets unflavored gelatin
2 bottles of Prosecco, label of choice
½ cup St-Germain liqueur
2 T pomegranate seeds
For the gelee, bring 1 cup of white grape juice to a boil. Whisk in the 3 packets of gelatin. When dissolved, remove from heat. Place into a 9×13-inch baking dish. Add 1 more cup of white grape juice, 2 ½ cups of Prosecco and ½ cup St-Germain. Mix. Place in the refrigerator for 3 hours until firm. Remove and slice into ½ inch cubes. Place four cubes in each Champagne styled glass. Add additional Prosecco to the glasses and garnish with a few pomegranate seeds.
Serves 8-10 people.
1 quart chilled So Delicious Eggnog
4 T pineapple juice (optional)
1½-ounces Meyer’s Rum to each glass of Eggnog
Top with whipped topping
1 dash nutmeg
Serves 6-8 people.
Cranberry Orange Punch
1 ½ cup boiled water
Zest of 1 orange
4 sprigs of fresh sage
4 cups cranberry juice
1 cup Vodka
¼ cup Triple Sec
Bring 1½ cups of water with 1 cup sugar to a boil. Whisk until sugar is dissolved. Add the orange zest and sage. Steep for 30-45 minutes. Let cool. Remove sage leaves. Combine remaining ingredients and chill. Serve in a punch bowl. To keep cool, freeze extra cranberry juice into an ice cube tray and add to punch bowl to keep cool.
Serves 8-10 people.