Resep Recipes

MISTLETOE SANGRIA

noreply@blogger.com (torez18) — Mon, 05 Dec 2011 06:47:20 PST

By: Michelle P. E. Hunt and Laura Panter

To capture the mood of the season, try this delicious and festive Sangria featuring pomegranate and spiced rum.

To a pitcher or punch bowl, add 2 oz spiced rum, 2 oz cherry brandy, 1 bottle (750 mL) red wine, 1 cup cranberry juice, 1 cup pomegranate juice, 1 cup lemonade. Add 1 cup blueberries, 1 cup pomegranate seeds. Stir to mix.

Pour into glasses with ice and garnish each with a sprig of mint.

Makes 8 to 10 drinks

Getaway Mocktail

noreply@blogger.com (torez18) — Sun, 04 Dec 2011 03:51:01 PST

By: The Martini Club

In a cocktail shaker filled with ice, add 2 oz. orange juice, 2 oz. tart lime juice (frozen concentrated limeade works well), and 1 tsp. grenadine. Shake and strain into a wine goblet filled with ice. Garnish with orange and lime twists.

Gimlet Mocktail

noreply@blogger.com (torez18) — Sun, 04 Dec 2011 03:49:08 PST

By: The Martini Club

Fill a rocks glass with crushed ice. Add 1 oz. fresh lime juice, 1/2 oz. lime cordial and ½ oz. simple syrup. Garnish with a lime wheel.

Ginger McIntosh Mocktail

noreply@blogger.com (torez18) — Sun, 04 Dec 2011 03:47:38 PST

By: The Martini Club

In a cocktail shaker filled with ice, add ¼ oz. fresh lemon juice, ½ tsp. diced fresh ginger, 1 tbsp. liquid honey and 4 oz. fresh apple juice. Shake sharply and strain into a highball glass filled with ice. Garnish with a crisp apple slice.

Scottish Grog

noreply@blogger.com (torez18) — Thu, 01 Dec 2011 04:12:40 PST

By: The Martini Club

In a coffee glass, place a sugar cube, a slice of 1/8 orange, a slice of 1/8 lemon (rind included), and 1/2 oz. Grand Marnier.
Mash or muddle with a bar spoon.
Add 4 oz. of boiling water and 1-1/2 oz. Scotch and stir.
Remove lemon and orange slices if desired.
Garnish with slices of lemon and orange and sprinkle with 1 tsp ground nutmeg.

Right Bank

noreply@blogger.com (torez18) — Thu, 01 Dec 2011 04:09:47 PST

By: The Martini Club

In a cocktail shaker filled with ice, add 1 oz. Dr. McGillicuddy vanilla schnapps, 1/2 oz. white crème de cacao, 1/2 oz. cold coffee and 1 oz. milk or cream. Shake and strain into a cocktail glass. Sprinkle with shaved chocolate.

Homecoming

noreply@blogger.com (torez18) — Sat, 26 Nov 2011 02:21:15 PST

By: The Martini Club

1 oz Wiser's Deluxe
½ oz Kahlùa
½ oz McGuinness Crème De Cacao Dark
2 oz chilled coffee

Garnish
Mint

1. In a cocktail shaker filled with ice, add Wiser's Deluxe, Kahlùa, McGuinness Crème De Cacao Dark and chilled coffee.

2. Shake and strain into a rocks glass with ice. Garnish with mint.

Candy Cane Red Velvet Trifle

noreply@blogger.com (torez18) — Sat, 26 Nov 2011 02:13:44 PST

By: Eshun Mott

This trifle takes trendy red velvet cake right into the holiday season. Red and white layers visually mimic a candy cane and a hint of pepper mint balanced against cream cheese and white chocolate takes it over the top for a trifle all ages can enjoy. If you can’t find peppermint oil for the cream, you can substitute about ½ tsp (2 mL) peppermint extract. For a different presentation, this recipe works equally well made in 6 to 8 individual portions.

Cake
2 cups (500 mL) all-purpose flour, spooned in and leveled off
2 tbsp (30 mL) Dutch process unsweetened cocoa powder
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt
½ cup (125 mL) unsalted butter, softened
1½ cups (375 mL) sugar
2 large eggs
2 tbsp (30 mL) red food colouring
1 tsp (5 mL) vanilla
1 cup (250 mL) buttermilk
1 tsp (5 mL) baking soda
1 tsp (5 mL) apple cider vinegar

Cream Cheese & White Chocolate Ganache
1 cup (250 mL) whipping cream
6 oz (175 g) white chocolate, finely chopped
1 cup (250 mL) deli-style cream cheese

Peppermint Cream
2 cups (500 mL) whipping cream
¼ cup (60 mL) sugar
⅛ tsp (0.5 mL) peppermint oil (or to taste)

Garnish
2 tbsp (30 mL) crushed candy cane

1. Preheat oven to 325°F (160°C).

2. Butter a 9 x 13-inch (23 x 33-cm) pan and line the bottom with parchment paper.

3. Sift together flour, cocoa powder, baking powder and salt. Reserve.

4. Beat butter and sugar together with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well and scraping down sides of bowl between additions. Add food colouring and vanilla and beat until uniform.

5. Add a third of the flour mixture to the batter, beating until combined. Add half of the buttermilk. Repeat, adding alternating ingredients until all the fl our mixture and buttermilk have been incorporated.

6. Combine baking soda and vinegar in a small bowl, and stir until it foams. Add to batter and mix just until fully incorporated. Scrape batter into prepared pan and bake for 45 minutes or until a cake tester comes out clean. Cool for 10 minutes and then turn out on a rack, remove parchment paper and cool fully. Reserve.

7. To make ganache, bring cream just to a boil on medium heat. Remove from heat, add white chocolate and let stand, stirring occasionally, until white chocolate is melted and mixture is combined.

8. Place cream cheese in a bowl and whisk in white chocolate mixture a little at a time until fully combined. Place in the refrigerator for 30 minutes or until ganache is cold and slightly thickened.

9. To make peppermint cream, beat cream with sugar and peppermint oil until it holds soft peaks. Reserve.

10. To assemble, cut cake into 1-inch (2.5-cm) cubes with a serrated knife. Spoon about ⅓ cup (80 mL) of ganache into the bottom of a large glass trifle dish or decorative bowl. Place half of cubed cake into dish fitting them tightly to make a single layer. Spoon about 1 cup of ganache over cake to make an even layer. Dollop on a little less than half of the peppermint cream, and repeat layers, ending with peppermint cream. Sprinkle trifle with crushed candy canes just before serving.

Serves 8 to 10

Blue Christmas

noreply@blogger.com (torez18) — Fri, 25 Nov 2011 06:03:57 PST

By: Jennifer McLagan

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.

Asian Sling

noreply@blogger.com (torez18) — Fri, 25 Nov 2011 06:02:26 PST

By: Dee Gibson, Gibson & Lyle, Caterer

Kumquats, which originated in China, resemble a small orange. The whole fruit can be eaten without peeling.

3 to 4 poached kumquats with
½ tsp kumquat syrup (recipe follows)
Crushed ice
1½ oz gin
1 oz freshly squeezed orange juice
½ oz lime juice
½ oz Chambord liqueur
Soda water
Garnish: kumquat skewer

1. In a tall chilled glass, add poached kumquats and syrup; muddle. Add crushed ice to fill glass. Pour in gin, orange juice, lime juice and Chambord and stir gently. Top with soda and add a fresh kumquat skewer for garnish.

Makes 1 drink

Poached kumquats

Store any remaining poached kumquats in the refrigerator for up to 2 weeks.

10 kumquats
¼ cup sugar
½ cup water

1. Put all ingredients into a small saucepan and simmer over medium-low heat for 5 to 10 minutes until fruit softens.

Dublin Rainfall Mocktail

noreply@blogger.com (torez18) — Sun, 13 Nov 2011 03:21:18 PST

By: The Martini Club

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.

Cliff Diver

noreply@blogger.com (torez18) — Sun, 13 Nov 2011 03:19:28 PST

By: The Martini Club

Fill a tall glass with ice. Add 3 oz. lemon iced tea and 2 oz. peach juice. Garnish with a peach slice.

Berry Caprioska

noreply@blogger.com (torez18) — Sun, 13 Nov 2011 03:17:25 PST

By: The Martini Club

2 tbsp mixed berries
1/4 oz fresh lime juice
1/4 oz simple syrup
2 oz white cranberry juice

1. In a cocktail shaker, add berries, lime juice and simple syrup. Muddle or mash† with a bar spoon.

2. Fill shaker with ice and add white cranberry juice. Shake sharply and strain into a rocks glass with ice.

3. Garnish with a mixed berry skewer.

Simple Syrup
Measure equal parts sugar and water in a small saucepan. Bring to a boil and cook 5 minutes, stirring to dissolve sugar. Let cool; refrigerate.

To Muddle or Mash
You'll need a muddler or bar spoon. Mashing the berries releases the juices into the cocktail giving it flavour.

Glow Worm Mocktail

noreply@blogger.com (torez18) — Mon, 27 Jun 2011 13:18:01 PDT

By: The Martini Club

Fill a highball glass with ice. Add 1 oz. chilled green chamomile tea, ¼ oz lime juice and 5 oz lemon-lime soda. Stir to mix. Garnish with a long mint sprig.

Downtown Splash Mocktail

noreply@blogger.com (torez18) — Sat, 25 Jun 2011 13:15:00 PDT

By: The Martini Club

To a wine goblet filled with ice, add 3 oz. apple juice and 2 oz. cranberry juice. Top with 1 oz. lemon-lime soda and Garnish with a red apple slice.

Dive Down Under Mocktail

noreply@blogger.com (torez18) — Tue, 21 Jun 2011 13:13:00 PDT

By: The Martini Club

In a cocktail shaker filled with ice, add 2 oz. pink guava juice and 3 oz. pink grapefruit juice. Shake and strain into a martini glass. Garnish with a pink grapefruit slice.

Dockers Mocktail

noreply@blogger.com (torez18) — Sat, 18 Jun 2011 14:14:01 PDT

By: The Martini Club

In a cocktail shaker filled with ice, add 2 oz. raspberry juice and 2 oz. grape juice. Shake and strain into a rocks glass filled with ice. Top with soda water and garnish with a lime wheel.

Dancing Queen Mocktail

noreply@blogger.com (torez18) — Thu, 16 Jun 2011 13:09:00 PDT

By: The Martini Club

To a cocktail shaker filled with ice, add 2 oz. strawberry puree and 3 oz. tart lime juice (limeade or powdered lime mix). Shake sharply and strain into a rocks glass filled with ice. Garnish with a fresh strawberry slice.

Cranberry Cordial

noreply@blogger.com (torez18) — Tue, 14 Jun 2011 12:12:00 PDT

By: The Martini Club

1. In a cocktail shaker filled with ice, add ½ oz Rose’s lime cordial and 3 oz. cranberry juice.

2. Shake and strain into a Martini glass filled with crushed ice.

3. Garnish with a lime wheel and a frozen cranberry.

Classic Stinger (Mocktail)

noreply@blogger.com (torez18) — Sat, 11 Jun 2011 12:08:00 PDT

By: The Martini Club

In a cocktail shaker filled with ice, add 4 mint leaves and 2 oz. lemonade. Shake sharply and strain into a cocktail glass.

Caribbean Vacation Mocktail

noreply@blogger.com (torez18) — Wed, 08 Jun 2011 12:05:00 PDT

By: The Martini Club

In a cocktail shaker filled with ice, add 1 oz. passionfruit juice, 1/2 oz. coconut cream, 3 oz. orange juice and 2 oz. mango juice. Shake and strain into a cocktail glass filled with ice. Garnish with a fresh mango slice.

Café Mocktail

noreply@blogger.com (torez18) — Wed, 08 Jun 2011 12:04:00 PDT

By: The Martini Club

Fill a tall glass with ice. Add 2 oz. cranberry juice, 2 oz. lemon iced tea and 1 oz. lemonade. Garnish with a lemon twist.

Bubbly Cape

noreply@blogger.com (torez18) — Sun, 05 Jun 2011 13:01:00 PDT

By: The Martini Club

Fill a highball glass with ice. Add 3 oz. grape juice, 2 oz. Cranberry juice and 1 oz. ginger ale. Garnish with a skewer of seedless green grapes.

Bubbly Rose

noreply@blogger.com (torez18) — Sun, 05 Jun 2011 12:01:00 PDT

By: The Martini Club

To a flute, add:
1teaspoon of strawberry purée
1 tsp. grenadine

Top with soda water and garnish with a fresh strawberry.

Beach Bonfire Mocktail

noreply@blogger.com (torez18) — Fri, 03 Jun 2011 12:57:00 PDT

By: The Martini Club

To a Collins glass, add 1 tsp. grenadine. Fill the glass with ice and add 2 oz. pineapple juice, the juice of 1/8 fresh lime and 3 oz. orange juice. Garnish with a maraschino cherry.