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Pangolin Guerre
Shipmate
# 18686

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I'm looking for favourite and interesting recipes (ancient and modern) for punches, hot or cold. My focus is the current season, but all welcome. If they come with interesting back stories, histories, or regional explanations, all the better.

Cheers/Slange/Kippis!

Posts: 91 | From: 30 arpents de neige | Registered: Nov 2016  |  IP: Logged
Pangolin Guerre
Shipmate
# 18686

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Oooops.... misposted.... Should be in Heaven. Could admin facilitate a migration?
Posts: 91 | From: 30 arpents de neige | Registered: Nov 2016  |  IP: Logged
Kelly Alves

Bunny with an axe
# 2522

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Oh, why not?

Jump into the sleigh, folks, as UP we go...

Kelly Alves
Admin

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One of the most enticing temptations the devil throws at us is encouraging us to behave precisely like the person we hate.--TomB

Posts: 34872 | From: Pura Californiana | Registered: Mar 2002  |  IP: Logged
Amanda B. Reckondwythe

Dressed for Church
# 5521

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I won't comment on the liquid ingredients of a good punch, but I like to take a half-gallon of vanilla ice cream and float it in the punch bowl. Luscious as it starts melting.

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"We're not in Wonderland anymore, Alice." – Charles Manson

Posts: 9551 | From: The Great Southwest | Registered: Feb 2004  |  IP: Logged
Brenda Clough
Shipmate
# 18061

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My favorite is smoking bishop, recommended by Ebenezer Scrooge to Bob Cratchit. It is far better than wassail. Here is the recipe I use.

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Science fiction and fantasy writer

Posts: 3761 | From: Washington DC | Registered: Mar 2014  |  IP: Logged
Moo

Ship's tough old bird
# 107

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I like hot spiced apple cider with apple jack.

You need cider that has not been treated in any way.

Moo

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Kerygmania host
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See you later, alligator.

Posts: 19712 | From: Alleghany Mountains of Virginia | Registered: May 2001  |  IP: Logged
Piglet
Islander
# 11803

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When we lived in Belfast I used to do mulled wine and mince pies for the choir after the last rehearsal before Christmas. IIRC this is what I did with the wine:

Dissolve about 4 oz white sugar in half a pint of water in a large saucepan over a medium heat.

Add a couple of broken cinnamon sticks (or a teaspoon or two of ground cinnamon) and an orange and lemon, each sliced and the slices stuck with a few cloves

Add two bottles of inexpensive but reasonably fruity red wine and heat through, without letting it boil.

If you like, you can fortify it with port, brandy or whisky - but don't use anything Very Special - it's wasted on the heat.

[Deleted partial post
jedijudy, Heaven Host]


[ 19. December 2016, 03:22: Message edited by: jedijudy ]

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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music

Posts: 17922 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006  |  IP: Logged
balaam

Making an ass of myself
# 4543

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Water and sugar? <shudder>

Start with a reasonable spicy wine, e.g. shiraz/sirah add cloves, cinnamon sticks and star anise. Heat but do not boil, leave on the low heat for a good time.

Drink.

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Fearfully and wonderfully mad

ن
blog

Posts: 8417 | From: Proxima b | Registered: May 2003  |  IP: Logged
Piglet
Islander
# 11803

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quote:
Originally posted by balaam:
Water and sugar? <shudder>

Sorry about that. [Big Grin]

I was following instructions given by a friend, and I suppose it caters for those with a sweeter tooth. With ordinary wine, I'd usually say the drier the better, but I'll confess to liking a wee bit of sweetness in mulled wine.

Each to his own, eh? [Smile]

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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music

Posts: 17922 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006  |  IP: Logged
no prophet's flag is set so...

Proceed to see sea
# 15560

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Spruce beer is a good winter drink. Usually a medium ale with a happy hint of Christmas tree. Boil up a half cup of new growth spruce tips, and add a wee bit to each glass of beer. To taste.

[ 18. December 2016, 16:47: Message edited by: no prophet's flag is set so... ]

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ubi desinit philosophus · ibi incipit musicus

formerly known more succinctly as "no prophet", either way not be taken seriously. \_(ツ)_/

Posts: 9693 | From: Treaty 6 territory in the nonexistant Province of Buffalo, Canada ↄ⃝' | Registered: Mar 2010  |  IP: Logged
Sarah G
Shipmate
# 11669

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This is an amazing wassail.
Posts: 431 | Registered: Jul 2006  |  IP: Logged
la vie en rouge
Parisienne
# 10688

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Mulled wine for cheats (via a German friend): get a bottle of ready-made Sangria. Add a few spices if you feel so inclined. Heat it up. Voilà!

A cold Caribbean punch: Mix the following ingredients:

one bottle orange juice
one bottle mango juice
one bottle guava juice
a slug of pina colada syrup
one cup of white rum

Add a couple of cinnamon sticks and a vanilla pod. Leave to marinate for a few hours. Add some chopped fruit (apple, mango, whatever) before serving. Strength obviously depends on how you dose the rum, but be warned that it’s very sweet to the taste and consequently a bit treacherous in the alcohol stakes [Biased] .

Posts: 3392 | Registered: Nov 2005  |  IP: Logged
Sioni Sais
Shipmate
# 5713

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quote:
Originally posted by Amanda B. Reckondwythe:
I won't comment on the liquid ingredients of a good punch, but I like to take a half-gallon of vanilla ice cream and float it in the punch bowl. Luscious as it starts melting.

Add whisky, Kahlua and cream to vanilla ice cream and you have a Don Pedro. It's sweet again, so it's all too easy to go past the safe-to-drive point.

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When you are dead, you won't even know you are dead. It is a pain felt only by others.

Same if you're stupid.

Posts: 23280 | From: Newport, Wales | Registered: Apr 2004  |  IP: Logged
Ferdzy
Shipmate
# 8702

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This one is a bit different from the others suggested so far as it is served cold and has no alcohol - I found it in an old cook book under the name "Quaker Punch". Being a Quaker, I had to try it! It's been very popular.

2 tea bags
3-4 sprigs fresh mint
1 tablespoon peeled, chopped fresh ginger
1 litre boiling water
1/2 cup sugar
3 lemons
3 oranges
1 to 2 cups cold water

Put the tea bags, mint and ginger in a 1-litre canning jar (or any other vessel you like, although this is the easiest for measuring.) Fill it up with boiling water. Cover, and let steep for 6 or 7 minutes. Strain, discarding the solids and keeping the liquid. Mix in the sugar.

Meanwhile, squeeze the juice from the lemons and oranges. Mix the juice with the punch, and add 1 cup cold water. Taste the punch, and adjust the sugar if needed. Also add more water if it seems too strong. (Keep in mind: it will be sweeter when cold, and if you are serving it over ice you may want it a tad strong.)

Posts: 248 | From: Ontario, Canada | Registered: Oct 2004  |  IP: Logged
Og, King of Bashan

Ship's giant Amorite
# 9562

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When I was in college, I went to the German house Christmas party, despite not being a German student. The drink that night was gluhwein (actually boxed wine that had been heated with mulling spices). The presentation, though, was special. They suspended sugar cubes over the punch bowl, doused the cubes with high-proof rum, and lit the whole thing on fire. The host then scooped wine out of the bowl, and slowly poured it over the blue flames, causing caramelized rummy goodness to drip down into the wine.

I'd suggest having a fire extinguisher ready, not wearing loose fitting clothing, and tying your hair back, if necessary, but it makes for both a good show and a tasty drink.

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"I like to eat crawfish and drink beer. That's despair?" ― Walker Percy

Posts: 2849 | From: Denver, Colorado, USA | Registered: May 2005  |  IP: Logged
Og, King of Bashan

Ship's giant Amorite
# 9562

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The other option, if you have a large contingency of folks who can hold their drinks, is the famous Chatham Artillery Punch.

Put a quart of strong, cold green tea, the juice of three lemons and 1/2 pound of sugar into a large stock pot. Add to that a quart of dark rum, a quart of brandy, and a quart of American (rye or bourbon) whiskey. Add a stave of oak to give it a barrel-aged flavor, if you want. Store in a cool, dark place for about a week to let everything mix.

When ready to serve, place the aged mixture in the punch bowl over ice and lemon slices. Mix in one bottle of sparkling wine for every six cups of mixture and serve.

Best served when no one has anything to do before about 2:00 the next day.

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"I like to eat crawfish and drink beer. That's despair?" ― Walker Percy

Posts: 2849 | From: Denver, Colorado, USA | Registered: May 2005  |  IP: Logged
Lyda*Rose

Ship's broken porthole
# 4544

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quote:
Originally posted by Og, King of Bashan:
When I was in college, I went to the German house Christmas party, despite not being a German student. The drink that night was gluhwein (actually boxed wine that had been heated with mulling spices). The presentation, though, was special. They suspended sugar cubes over the punch bowl, doused the cubes with high-proof rum, and lit the whole thing on fire. The host then scooped wine out of the bowl, and slowly poured it over the blue flames, causing caramelized rummy goodness to drip down into the wine.

I'd suggest having a fire extinguisher ready, not wearing loose fitting clothing, and tying your hair back, if necessary, but it makes for both a good show and a tasty drink.

Sounds like fun! Did you happen to notice what kind of string/thread they used to suspend the sugar cubes? I'd be a little concerned what other than sugar might drop into the bowl. Pure cotton thread would probably be safe enough, though.

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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano

Posts: 20975 | From: CA | Registered: May 2003  |  IP: Logged
Og, King of Bashan

Ship's giant Amorite
# 9562

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I seem to remember that they wrapped aluminum foil around a bent to shape non-pained coat hanger, and strained any foil out, but it was nearly 15 years ago, so I'm a little foggy.

There are a lot of videos online, and it appears that there is a tool for suspending the sugar, if you make this often enough. Just look for Feuerzangenbowle. And be aware that you want a punch bowl that is rated for flame- at least one video has a bowl exploding and setting someone's dining room table on fire. Maybe another time where your stockpot should be put to use?

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"I like to eat crawfish and drink beer. That's despair?" ― Walker Percy

Posts: 2849 | From: Denver, Colorado, USA | Registered: May 2005  |  IP: Logged
Lyda*Rose

Ship's broken porthole
# 4544

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OMG. I'm almost ready to pop for the $99 to get a Feuerzangenbowle set and have rum-roasted-sugar, hot punch, it looks sooo good!

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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano

Posts: 20975 | From: CA | Registered: May 2003  |  IP: Logged
cliffdweller
Shipmate
# 13338

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quote:
Originally posted by Amanda B. Reckondwythe:
I won't comment on the liquid ingredients of a good punch, but I like to take a half-gallon of vanilla ice cream and float it in the punch bowl. Luscious as it starts melting.

I like to use sherbet rather than ice cream-- it adds even more fruitiness. It's a flashback to probably the 70s, but sherbet, ginger ale, fruit juice, and fruit slices for a non-alcoholic punch is always yummy. Probably add a bit of vodka if wanting something more adult.

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"Here is the world. Beautiful and terrible things will happen. Don't be afraid." -Frederick Buechner

Posts: 10214 | From: a small canyon overlooking the city | Registered: Jan 2008  |  IP: Logged
ArachnidinElmet
Shipmate
# 17346

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Mulled apple juice is lovely using orange peel, star anise, cinnamon sticks, cloves and a bashed thumb of ginger. If you add sugar and boil hard until reduced it makes mulled apple syrup which can be added to booze, other long drinks, or reconstituted with boiling water (and optional pale rum) for a hot drink. I've been know to bottle it for presents.

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'If a pleasant, straight-forward life is not possible, then one must try to wriggle through by subtle manoeuvres' - Kafka

Posts: 1629 | From: the rhubarb triangle | Registered: Sep 2012  |  IP: Logged


 
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