2:02 AM
By: Michelle P. E. Hunt and Laura Panter
Fill a rocks glass with ice. Add 1 ½ oz. Absolut Mango and top with orange juice. Garnish with a mint sprig.
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Dublin Rainfall Mocktail
To a rocks glass filled with ice, add 4 oz. iced tea, the juice of 1/8 fresh lemon and 2 oz. apple juice. Garnish with a red apple slice.
Blue Christmas
Add colour to your holiday celebration with this brilliant blue drink. 1 1/2 oz blue Curaçao 1/2 oz orange juice, freshly squeezed 1/2 oz lime juice, freshly squeezed Tonic water Ice Stir together blue curaçao and freshly squeezed orange and lime juice. Pour into a cocktail glass and add ice, then top with tonic water.
TBacardi Hurricane
1 oz Bacardi White Rum 3 oz pineapple juice 2 oz passionfruit juice 1/2 oz Bacardi Black Rum To a cocktail shaker filled with ice, add Bacardi White Rum, pineapple juice and passionfruit juice. Shake until frothy and strain into a tall (hurricane) glass filled with crushed ice. Float Bacardi Black Rum on top and garnish with a pineapple spear and a maraschino cherry.
Friday, July 10, 2009
Eight Below Sunset
Fill a wine goblet with ice.
Add 1 1/2 oz. Eight Below, the juice of 1/8 fresh lemon and
4 oz. peach juice.Drizzle 1 tsp. grenadine on top and garnish with a fresh peach slice and a cherry.
Makes 1 Serving
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Thursday, July 9, 2009
Paris by Night
By: The Martini ClubIn a cocktail shaker filled with ice, add :
1 oz. Amarula Cream
1/2 oz. Vanilla vodka
1/4 oz. Kahlúa
1/4 oz. Grand Marnier
Shake and strain into a Martini glass. Garnish with a vanilla bean.
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1 oz. Amarula Cream
1/2 oz. Vanilla vodka
1/4 oz. Kahlúa
1/4 oz. Grand Marnier
Shake and strain into a Martini glass. Garnish with a vanilla bean.
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Winter Storm Coffee
By: N/A1/4 oz Grand Marnier
1/4 oz Kahlúa
1/4 oz Sambuca
1/4 oz Baileys
1/4 oz Frangelico
1/4 oz Kahlúa
1/4 oz Sambuca
1/4 oz Baileys
1/4 oz Frangelico
Add coffee. Top with whipped cream.
Monday, July 6, 2009
Apple And Pear Mincemeat Pie
by : Emily RichardsThe pastry for this pie can be made up to 3 days ahead or frozen for up to 2 weeks. The filling can be made up to 1 month ahead and used as a filling for 12 individual tarts. The lattice crust exposes the rich dark interior of this famous holiday treasure. Using apples and pears gives you a new fruity flavour to a traditional filling. If you want to make a double crust, roll out pastry to cover filling and cut steam vents in the top.
Pastry
2 cups (500 mL) all-purpose flour
½ cup (125 mL) granulated sugar
¼ tsp (1 mL ) salt
2/3 cup (150 mL) cold butter, cubed
1 egg
1 egg yolk
Filling
2 tart apples, peeled, cored and diced
2 ripe pears, peeled, cored and diced
1 cup (250 mL) golden raisins
1 cup (250 mL) packed brown sugar
½ cup(125 mL) butter
½ cup (125 mL) currants
½ cup (125 mL) diced candied mixed fruit
2 tsp (10 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) each of cinnamon, nutmeg and allspice
½ cup (125 mL) apple or pear juice
¼ cup (50 mL) brandy or dark rum
2 cups (500 mL) all-purpose flour
½ cup (125 mL) granulated sugar
¼ tsp (1 mL ) salt
2/3 cup (150 mL) cold butter, cubed
1 egg
1 egg yolk
Filling
2 tart apples, peeled, cored and diced
2 ripe pears, peeled, cored and diced
1 cup (250 mL) golden raisins
1 cup (250 mL) packed brown sugar
½ cup(125 mL) butter
½ cup (125 mL) currants
½ cup (125 mL) diced candied mixed fruit
2 tsp (10 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) each of cinnamon, nutmeg and allspice
½ cup (125 mL) apple or pear juice
¼ cup (50 mL) brandy or dark rum
1. For pastry, combine flour, sugar and salt in large bowl. Using pastry blender cut in butter until coarse crumbs form. Add egg and egg yolk and stir with fork until moist clumps form. Bring dough together with hands and knead to form dough. Divide into 2 discs. Wrap and chill for at least 30 minutes.
2. For filling, combine apples, pears, raisins, sugar, butter, currants, mixed fruit, lemon rind and juice, cinnamon, nutmeg, allspice and apple or pear juice in a large saucepan. Bring to boil, stirring. Cover and simmer for 30 minutes, stirring occasionally. Uncover and cook, stirring occasionally for 20 minutes or until thickened slightly. Stir in brandy and let cool completely.
3. Preheat oven to 425ºF (220ºC).
4. Remove dough from refrigerator and let stand to soften slightly. Knead dough on floured surface. Roll out one disc of pastry to fit a 9-inch (23-cm) pie plate with a ½-inch (1-cm) overhang. Pour mincemeat into pastry shell and smooth top.
5. Roll out remaining pastry to ¼-inch (5-mm) thickness. Using pastry cutter wheel, cut 1-inch (2.5-cm) wide strips. Weave strips on top of filling to make a lattice top. Press ends of strips into rim of crust. Fold over bottom crust to cover lattice ends. Pinch to seal and flute edge. Place on baking sheet.
6. Bake for 15 minutes. Reduce heat to 350º F (180º C) and bake for 35 minutes or until pastry is golden and filling is bubbly. If edge begins to get too dark, cover lightly with strips of foil. Let cool completely.
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2. For filling, combine apples, pears, raisins, sugar, butter, currants, mixed fruit, lemon rind and juice, cinnamon, nutmeg, allspice and apple or pear juice in a large saucepan. Bring to boil, stirring. Cover and simmer for 30 minutes, stirring occasionally. Uncover and cook, stirring occasionally for 20 minutes or until thickened slightly. Stir in brandy and let cool completely.
3. Preheat oven to 425ºF (220ºC).
4. Remove dough from refrigerator and let stand to soften slightly. Knead dough on floured surface. Roll out one disc of pastry to fit a 9-inch (23-cm) pie plate with a ½-inch (1-cm) overhang. Pour mincemeat into pastry shell and smooth top.
5. Roll out remaining pastry to ¼-inch (5-mm) thickness. Using pastry cutter wheel, cut 1-inch (2.5-cm) wide strips. Weave strips on top of filling to make a lattice top. Press ends of strips into rim of crust. Fold over bottom crust to cover lattice ends. Pinch to seal and flute edge. Place on baking sheet.
6. Bake for 15 minutes. Reduce heat to 350º F (180º C) and bake for 35 minutes or until pastry is golden and filling is bubbly. If edge begins to get too dark, cover lightly with strips of foil. Let cool completely.
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Tropical Herb Tea
A fruit and herb tea that you will need to let steep in the fridge overnight, so prepare to make this recipe the day before you want to enjoy this exotic and tropical drink.
Ingredients:
- 3 tbs hibiscus flowers
- 3 tbs mint leaves
- 3 tbs lemongrass
- 1/2 cup chopped pineapple
- 2 oranges, sliced
- 1 papaya, sliced
- 1 mango, sliced
Preparation:
In 2 quarts water, bring herbs to a boil and let steep for 20 minutes. Strain out herbs. In a large jar or bowl, mix the fruit and pour the tea over top. Let refrigerate overnight. Serve chilled, with or without
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