Turkey and Sweet Potato Soup

recipies

Turkey and Sweet Potato Soup

In this time, in your beloved blog https://recipiesoffoods.blogspot.co.id/ would like to describe about Turkey and Sweet Potato Soup. Let's me show you the recipes.
Turkey, sweet potatoes, sage--it's Thanksgiving in a bowl! Half of the sweet-potato mixture is pureed, thickening the soup every so slightly and coloring it a pretty pale orange.

Ingredients

2 tablespoons butter

1 onion, cut into thin slices

1 1/2 teaspoons dried sage

1 pound sweet potatoes, peeled and cut into 1/2-inch cubes

1 1/2 quarts canned low-sodium chicken broth or homemade stock

2 teaspoons salt

1/4 pound green beans, cut into 1/4-inch pieces

1/4 teaspoon fresh-ground black pepper

1 pound turkey cutlets, cut into approximately 1 1/2-by-1/2-inch strips

Directions

1. In a large pot, melt the butter over moderately low heat. Add the onion and sage and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
2. Add the sweet potatoes, broth, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 10 minutes
3. Transfer half the soup to a food processor or blender and puree. Return the pureed soup to the pot and add the green beans, the remaining teaspoon salt, and the pepper. Simmer until the beans are just tender, about 8 minutes.
4. Stir in the strips of turkey. Cook until the turkey is just done, about 1 1/2 minutes.

Turkey Options If you like, buy a three-quarter-pound piece of cooked turkey breast from the deli to use instead of the turkey cutlets. Cut the turkey into half-inch cubes and heat it in the soup briefly. Another option is to use leftover cooked turkey or chicken. About two cups of cubed leftovers should do it.

All right, that's all about Turkey and Sweet Potato Soup article. Hopefully these will be useful for you that wanna be a profesional chef.

Spice Rubbed Turkey

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Spice Rubbed Turkey

Hi, this now I would like to describe how to make Spice Rubbed Turkey. Food that always be served in almost five stars hotel in the world.

This simple, salt-based sage, pepper and paprika rub produces a turkey with crisp, golden-brown skin and incredibly moist and tender breast meat.

Ingredients

1/4 cup kosher salt

2 tablespoons crumbled dried sage leaves

2 tablespoons coarsely cracked black pepper

2 tablespoons sweet paprika

1 tablespoon sugar

One 18- to 20-pound turkey, rinsed and patted dry

5 cups of Rye Bread Stuffing with Sausage, Apples and Bacon

6 tablespoons unsalted butter,

2 tablespoons melted

2 small onions, coarsely chopped

2 celery ribs, coarsely chopped

2 carrots, coarsely chopped

3 cups water

1/4 cup all-purpose flour

1 quart Rich Turkey Stock, chicken stock or canned low-sodium broth

Salt and freshly ground pepper

Directions

1. In a small bowl, combine the kosher salt with the sage, black pepper, paprika and sugar. Set the turkey in a large roasting pan and rub it with the spice mixture inside and out; refrigerate for at least 12 hours or for up to 24 hours. Return the turkey to room temperature before roasting.
2. Preheat the oven to 475 celcius degree. Stuff the turkey body cavity and the skin flap at the top of the breast with the Rye Bread Stuffing, packing it loosely. Brush the turkey all over with the melted butter and roast for about 30 minutes, or until the skin is golden brown.
3. Scatter the onions, celery and carrots around the turkey, add the water to the pan and cover the breast loosely with foil. Lower the oven temperature to 325 celcius degrees and roast the turkey for about 3 1/2 hours longer, or until an instant-read thermometer inserted in the thickest part of a thigh registers 165 celcius degree; remove the foil for the last 15 minutes of roasting. Transfer the turkey to a carving board, cover loosely with foil and let rest for at least 30 minutes.
4. Pour the pan juices into a medium saucepan and skim the fat from the surface. Set the roasting pan over 2 burners and cook the vegetables over moderately high heat, stirring frequently, until golden, about 5 minutes. Add the remaining 4 tablespoons of butter and the flour and cook, stirring frequently, until the vegetables are coated with the flour mixture and lightly browned, about 2 minutes. Stir in half of the Rich Turkey Stock and cook, scraping up any browned bits from the bottom of the pan, until the gravy is slightly thickened.
5. Strain the gravy into the pan juices in the saucepan, pressing on the vegetables; discard the vegetables. Add the remaining turkey stock to the gravy and cook over moderate heat until thickened and reduced to 4 cups, about 25 minutes. Season with salt and pepper and transfer to a large gravy boat. Carve the turkey, arrange on a platter and serve with the stuffing and gravy.

That's all about how to make Spice Rubbed Turkey, hopefully could be useful for all of you.

Braised Turkey with Honey Mustard Cranberry Sauce

recipies

Braised Turkey with Honey Mustard Cranberry Sauce

Welcome back guys, now in this special occasin food and recipes will discribe about Braised Turkey with Honey Mustard Cranberry Sauce. One of all turkey food that will be cooked by Honey. So yummy.

Let me tell you first about ingedients.

Ingredients

3 tablespoons canola oil

4 turkey drumsticks (10 to 12 ounces each), skinned

Salt and freshly ground pepper

2 leeks, white and light green parts only, coarsely chopped

3 carrots, 1 coarsely chopped and 2 sliced 1/2 inch thick

2 celery ribs, coarsely chopped

2 cups dry white wine

3 cups chicken stock or canned low-sodium broth

1 1/2 cups cranberries (6 ounces)

3 thyme sprigs

2 medium turnips (3/4 pound), peeled and cut into eighths

Honey-Mustard Cranberry Sauce, for serving

Directions

1. Preheat the oven to 325�. Heat the oil in a large enameled cast-iron casserole. Season the turkey drumsticks with salt and pepper and brown them on all sides over moderately high heat, about 10 minutes. Transfer to a plate.
2. Add the leeks, chopped carrot and celery to the casserole and cook over moderate heat until softened, about 4 minutes. Add the wine and boil until reduced by half, about 5 minutes. Add the stock, cranberries and thyme and bring to a simmer. Add the turkey drumsticks and their juices. Cover and braise in the oven for 30 minutes. Turn the turkey drumsticks and add the turnips and sliced carrots. Cover and braise for about 1 hour longer, or until the turkey and vegetables are very tender.
3. Using a slotted spoon, transfer the turkey, sliced carrots and turnips to a large plate. Strain the sauce through a coarse sieve set over a large bowl, pressing on the solids to extract as much liquid as possible. Return the sauce to the casserole and boil until reduced to 2 1/2 cups, about 15 minutes.
4. Remove the turkey meat from the bones. Return the turkey and vegetables to the casserole, cover and cook over low heat until warmed through. Season with salt and pepper and serve with Honey-Mustard Cranberry Sauce.
5. SERVE WITH Boiled potatoes, egg noodles or wild rice.

That's all of of Braised Turkey with Honey Mustard Cranberry Sauce articles. One more thing are served: Calories 428 kcal, Total Fat 13.8 gm, Saturated Fat 1.8 gm.

Bacon Roasted Turkey with Sweet Onion Gravy

recipies

Bacon Roasted Turkey with Sweet Onion Gravy

In this time, food and recipes would like to share about Bacon Roasted Turkey with Sweet Onion Gravy. The favourite food Bacon have to be served special then the otehrs. That's way in this posting article has special recipes.

This cooking will spend:

ACTIVE TIME: 1 HR

TOTAL TIME: 5 HRS

SERVES: 10

In keeping with his motto that "everything is better with bacon," Stehling makes a bacon-herb paste that he stuffs under the turkey skin to produce an incredibly moist and smoky bird.

Ingredients

1/2 pound bacon (not too lean), chopped

1/4 cup chopped flat-leaf parsley

1 1/2 tablespoons thyme leaves, plus 1 thyme sprig

Salt and freshly ground pepper

One 16- to 18-pound turkey, giblets (liver, gizzard and heart) reserved for Dirty Turkey Rice Purloo

6 celery ribs, coarsely chopped

4 carrots, coarsely chopped

2 large white onions, chopped

1 large sweet onion, such as Spanish Sweets, thinly sliced

1 large garlic clove, smashed

3/4 cup all-purpose flour

1 quart Rich Turkey Stock, chicken stock or low-sodium broth

Directions

1. Preheat the oven to 350�. In a food processor, combine the bacon, parsley, thyme leaves, 1/4 teaspoon of salt and 1/2 teaspoon of pepper; process to a paste.
2. Using your fingers, gently separate the turkey skin from the breast and legs. Season the turkey cavities with salt and pepper. Carefully spread the bacon paste under the loosened skin and press gently on the outside of the skin to evenly distribute. Season the outside of the turkey with salt and pepper and tie the legs together tightly with kitchen string.
3. Scatter the celery, carrots and white onions in a large roasting pan and set the turkey on top. Tightly cover the bird with 2 sheets of oiled foil and roast on the lowest rack of the oven for 2 1/2 hours. Remove the foil and continue to roast for 1 hour, or until the turkey is browned and an instant-read thermometer inserted in the inner thigh registers 170 celcius degree. Transfer the turkey to a carving board, cover loosely with foil and let rest for 30 minutes or for up to 1 hour.
4. Meanwhile, strain the pan juices into a bowl. Skim off the fat; pour 1/4 cup of the fat into a large, deep skillet. Add the sweet onion and thyme sprig and cook over moderately high heat until the onion is browned, about 5 minutes. Add the garlic, then stir in the flour. Gradually add the stock, whisking constantly, until smooth. Whisk in the reserved pan juices and simmer the gravy over low heat, whisking often, until no floury taste remains, about 15 minutes. Discard the thyme and garlic. Season the gravy with salt and pepper and transfer to a warmed gravy boat.
5. Cut the string from the turkey legs and carve the bird. Serve with the onion gravy.

MAKE AHEAD The turkey can be prepared through Step 2 and refrigerated overnight. Bring the bird to room temperature before roasting.

That's all about Bacon Roasted Turkey with Sweet Onion Gravy. Next, all are interested articles will be created. Don't forget it. 

Balkan Pasta and Chicken Casserole

recipies

Balkan Pasta and Chicken Casserole

Welcome back in http://recipiesoffoods.blogspot.com/. Blog that is describe and share all about food and receipies. Let me tell about Italian Pasta - Balkan pasta and chicken casserole.

Ingredients:

For the pasta dough (make pasta square size)

125 g wheat semolina, finely ground

125 g wheat flour

2 eggs and 1 egg yolk

1/3 tsp salt

For chicken casserole

1 oven-ready chicken (about 800 g)

1 tsp salt, freshly ground black pepper

2 tsp mild paprika

4 tbsp olive oil

600 g tomatoes

60 g onion

2 cloves garlic

2 tsp lemon juice

1 pinch ground cinnamon

½ tsp sugar

In addition

1 tbsp chopped oregano

1 tbsp chopped parsley

80 g kefalotiri or kasseri cheese, freshly grated

Method:

1. wash the chicken and cut into dice and marinated with salt pepper paprika. And deep fried in heat oil. After keep cool.
2. Branch, skin, quarter and deseed the tomatoes and chop the flesh, finely chop the onion and garlic and put into the pan in which the chicken was browned. Add the tomato, turn up the heat and sauté briefly. Add the lemon juice, cinnamon and sugar stir in the chicken meat.
3. Cook the pasta and then put the pasta in the chicken and tomato sauce and heat through for 2-3 min.

That's is all about Balkan pasta and chicken casserole.

Dessert - Mango Pudding

recipies

Dessert - Mango Pudding

Mango pudding is a popular dim sum dessert. Stephen Wong writes: "This simple dessert captures the glorious flavor of mango like no other. Its texture is silky rich, and its flavor, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat."

INGREDIENTS:

2 envelopes unflavored gelatin

3/4 cup (175 mL) sugar

1 cup (250 mL) hot water

3 cups (750 mL) pureed fresh mangoes

1 cup (250 mL) 2 percent evaporated milk

8 ice cubes

lime wedges, optional

fresh mango slices for garnish, optional

PREPARATION:

1. Add gelatin and sugar to hot water and mix until dissolved and smooth.
2. In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
3. Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter
4. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8.
5. Each serving includes: Calories 208, 49 g Carbohydrates, 5 g Protein, 1 g Fat, trace Saturated Fat, 3 mg Cholesterol, 4 g Fibre, 42 mg Sodium, 345 mg Potassium. An excellent source of vitamin A and vitamin C. A good source of fibre and vitamin E.

Cocktail Alcohol

cocktail

Cocktail Alcohol

 Key to Cocktail Measurements 

Our cocktail collection recipes are based on the imperial standard used predominantly in the United States. Here are the international equivalent

Ounce or Pony 1 oz (ounce) equals 3/4 shot, jigger or pony 1 oz (ounce) equals 3 cl (centiliters) 1 oz (ounce) equals 30 ml (milliliters) 1 oz (ounce) equals 2 tbsp (tablespoons	Shot or Jigger 1 shot equals 1 1/2 oz (ounces) 1 shot equals 4.5 CL (centiliters) 1 shot equals 45 ml (milliliters) 1 shot equals 3 tbsp (tablespoons
Cup 1 cup equals 8 oz (ounces) 1 cup equals 24 CL (centiliters) 1 cup equals 240 ml (milliliters)	Bottle 1 bottle equals 750 ml (milliliters)

Dash or Splash
Universal terms for small amounts. There are approximately 36 dashes in one ounce. When a recipe calls for a variable amount of dashes, for example 2 - 4 dashes grenadine, this indicates that you are seasoning to taste. A splash is slightly larger than a dash, but considered to be less and 1/2 oz

Fill
Usually designated to nonalcoholic mixers, such as juices or sodas. To fill you pour liquid into cocktail glass until it reaches the appropriate watermark

A

Apple Martini

This recipe is a delight if made with Graf's Apfel Sauer & Smirnoff Apple Vodka. I used equal parts & shook it over ice. Holy Cow! If you like salt with your apples, lightly frost your rim with table salt, not Kosher which is used for Margaritas. The Cheddar cheese wedge is the perfect accompaniment. If you are entertaining though, I would slice apples and lightly salt them as a garnish & serve warm Brie!

Ingredients:

1 Part Vodka

1 Part Apple Liqueur

Directions: Shake over ice, and strain into chilled cocktail glasses. Garnish with a table salted rim, a small cheese wedge, or a freshly sliced apple slice. ** in picture use slice cheddar cheese for garnish**

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Appletini

1 oz vodka

1/2 oz Sour Apple Pucker or apple schnapps

In a mixing glass filled with ice, combine ingredients. Strain into chilled martini glass. Garnish with raisin.

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Apple Blossom

1.5 oz. Apple Schnapps, Cranberry juice

Serve on the rocks in an Old Fashioned glass.

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Almond Kiss
1 oz Malibu Rum
hot chocolate
Combine in stemmed mug with whipped cream.
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Angel's Kiss
1/4 oz creme de cacao
1/4 oz creme de yvette
1/4 oz brandy
1/4 oz sweet cream
Layer ingredients carefully, in order given, into Pousse Cafe glass so each ingredient floats on the preceding one. Do not mix. See Miss Cocktail <../../misscocktail/index.htm> for tips on making the perfect Pousse Cafe <../../misscocktail/PousseCafe.htm>.
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Angel's Kiss 2
1/4 oz creme de cacao
1/4 oz creme de yvette
1/4 oz prunelle
1/4 oz heavy cream
Layer ingredients carefully, in order given, into Pousse Cafe glass so each ingredient floats on the preceding one. Do not mix. See Miss Cocktail <../../misscocktail/index.htm> for tips on making the perfect Pousse Cafe <../../misscocktail/PousseCafe.htm>.
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B

Bee Sting

1 tbsp flavorful honey

1 tbsp fruit vinegar

12 oz seltzer water, chilled

ice cubes

mint sprigs

In a bowl or pitcher, combine honey and vinegar. Add seltzer water; stir once. Serve over ice.

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The Big Apple Martini

MAKES 1 DRINK

For 1 drink, combine 1 cup crushed ice, 6 ounces vodka and 1 ounce applejack brandy in a pitcher; stir. Strain into a chilled glass. Add a splash of Calvados, garnish with a Lady apple and serve.

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Bloody Mary

1 1/2 oz vodka

fill bloody mary mix

ice

Fill glass with ice and add vodka. Fill with Bloody Mary Mix and stir slightly to blend. Garnish with a lime wedge and/or celery stick. From the book Terrific Tropicals by Inge Adolpho, Ala Hou Publishers, Honolulu, Hawaii USA (1983) The Bloody Mary was first introduced during the great tomato glut of 1954. Faced with a shortage of grapes, vintners put tomatoes in their stomping vats hoping to create the first tomato wine. A russian named Barolovsky was quite enamored with a tomato stomper named Mary. While chasing her around the vat, he slipped on a tomato skin and spilled a bottle of vodka which he had hidden in his pocket. The vintner thought that he had indeed created the first tomato wine. But Barolovsky knew better and named the drink Bloody Mary because Mary was some tomato

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Blackberry Champagne Cocktail

MAKES 1 DRINK

1 tablespoon Chambord liqueur
Chilled Champagne
1/2 rounded teaspoon blackberry or passion fruit sorbet

Pour the Chambord into a Champagne flute and top with Champagne. Add the sorbet and serve at once.

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C

Chi-Chi

2 ozlight rum

1/2 oz blackberry brandy

4 oz pineapple juice

Pour into a cocktail shaker filled with ice. Shake well and serve in chilled collins glass and garnish with

cherry and pineapple wedge.

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Captain's French Kiss
1/2 oz Captain Morgan spiced rum
1/2 oz creme de cassis
3 oz orange juice
2 oz cranberry juice
3 oz Moet Rose NV (Non Vintage/house blend) Champagne
Mix the ingredients after chilling and serve in a large red wine glass. Garnish with an orange slice and cherry.
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Coconut Kiss
3 oz coconut milk
3 oz pineapple juice
1 1/2 oz Malibu rum
In blender, mix above ingredients with ice. Garnish with cherry and pineapple wedge. If you feel extra naughty try a float of 151 OR Kahlua.
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Colorless Punch
4 cups granulated sugar
6 cups water
3 cups fresh squeezed lemon juice
3 cups fresh squeezed lime juice
4 two-liter bottles mandarin orange seltzer, unsweetened

In small pitcher combine sugar and water in large container. Stir until all sugar dissolves and refrigerate. In small pitcher or bowl combine lemon juice and lime. To color add a few drops food coloring in ผ cup hot water, add to lemon lime mix and refrigerate until serving time. Combine 2 cups sugar water with 2 cups lemon lime mixture in punch bowl. Add 2 liters seltzer and ice cake just before serving. Makes three servings.
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Cosmopolitan Classic

3/4 oz vodka

1/2 oz triple sec

1 oz cranberry juice

1/2 oz lime juice

Add ingredients to cocktail mixer, shake, then strain into a chilled martini glass

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Caribbean Rum Zing

6 SERVINGS

1 1/2 cups fresh orange juice
1 1/2 cups guava nectar
1 cup amber rum, such as Mount Gay
2 cups ice cubes
1 1/2 cups cold ginger ale
Splash of grenadine
Freshly grated nutmeg

In a large pitcher, combine the orange juice with the guava nectar and rum. Add the ice and stir until cold; add the ginger ale. Pour into cocktail glasses, add the grenadine and nutmeg, and serve.

Champagne Reception Punch

Since colonial days, a punch of champagne and fruit has been a favorite for "very proper receptions." Here's a good recipe for for the spirited punch.

5 pints (10 cups) fresh strawberries
1 1/2 cups pineapple juice (chilled)
3/4 cup fresh lemon juice
3/4 cup superfine sugar
1 bottle (4/5 quart) champagne or sparkling wine (with or without alcohol) chilled

To make the strawberry ice cubes: At least 6 hours before party time, wash the berries. Place 1 small, pretty berry (with leafy hulls attached) in each compartment of 2 standard-size ice cube trays, then fill with water and freeze.

To prepare the punch: Remove the hulls from the remaining berries and place them in a food processor. Process for 2 minutes or until pureed, then transfer to a punch bowl. Stir in the pineapple juice, lemon juice, and sugar; cover and refrigerate. Just before serving, pour in the champagne and float the strawberry ice cubes on top.

Makes about 2 quarts or 10 6-ounce servings.

D

E

F

French Kiss
3/4 oz Chambord
3/4 oz peach schnapps
3/4 oz vodka
splash orange juice
splash pineapple juice
splash cranberry juice
Serve straight up in a martini glass.
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Floridita Daiquiri
1 oz fresh squeezed lime juice
1 oz sugar syrup (or 1 teaspoon of sugar)
3 oz fresh squeezed grapefruit juice
3 oz Anejo Rum
Combine all ingredients into a blender, add 2 cups ice, and process until smooth. Serves 2. For non-alcoholic, substitute club soda for rum.
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G

The Gentleman's Sour Apple Kiss
1 1/2 oz Gentleman Jack Rare Tennessee Whiskey
1/2 oz sour mix
1/2 oz apple schnapps
Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with a slice of green apple.

H

I

Iced Teaquila

6 SERVINGS

1/2 cup sugar
1/4 cup water
3 tablespoons fresh lemon juice
1 1/2 cups guava nectar (see Note)
1 cup brewed Earl Grey tea
3/4 cup silver tequila
Lemon twists, for serving

1. In a small saucepan, combine the sugar and water and bring to a simmer over moderately high heat, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature. Stir in the lemon juice.

2. In a large pitcher, combine the lemon syrup with the guava nectar, tea and tequila. Pour the teaquila into tall glasses over ice and garnish each with a lemon twist.

MAKE AHEAD The teaquila can be refrigerated overnight.

J

K

Kiss of an Angel
1 oz Kahlua
1 oz vodka
1 oz Irish cream
milk
Build in a whiskey glass with crused ice and stir. Also good shaken.
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Kissin' Candy
/2 oz amaretto
1/2 oz cherry brandy
1/2 oz dark crème de cacao
1 oz cream
Shake with ice & strain into cocktail glass, top with whipped cream and cherry.
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L

Lotus Blossom

24 oz ginger ale, chilled

1 ripe banana, peeled

1 ripe peach, peeled and pitted

1 ripe nectarine, peeled and pitted

dash almond extract

In container of electric blender, combine banana, peach, nectarine and almond extract. Blend until

smooth. Divide fruit mixture evenly among tall glasses. Fill glasses with ginger ale. Stir gently. Serve

immediately. (Makes 5 eight-ounce servings.)

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Bartender's Long Island Iced Tea

1/2 shot gin

1/2 shot rum

1/2 shot tequila

1/2 shot vodka

splash Triple Sec

splash sour mix

splash cola

Blend ingredients together and serve over ice or frozen

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Lemon Drop

1 1/2 oz Vodka OR (as in NOT BOTH)

1 1/2 oz Absolut Limon

1 packet sugar

wedge lemon

Pour liqueur into a chilled shot glass. Let the patron decide where to put the rest

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M

Melon Slush

2 cups cubed melon (cantelope, crenshaw, honey rock or honey dew)

6 oz frozen orange juice cencentrate, thawed

6 oz club soda

crushed ice

mint sprigs

whole strawberries In container of electric blender, combine melon cubes and orange juice concentrate.

Blend until smooth. Stir in club soda. Fill glasses with crushed ice; add fruit mixture. Garnish each

serving with a sprig of fresh mint and a strawberry. (Makes 4 eight-ounce servings.)

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Mojito Classic
1 1/2 oz Cuban light rum
handful fresh mint sprigs
dash gomme syrup
1/2 lime
soda water

Muddle the mint, sugar and rum together in a tall glass, squeeze the lime into the mix and drop the lime hulls into the drink. They will release their essential oils into the drink, adding to the flavour and look of this Cuban classic. Fill the glass with ice, top with soda water (not 7-up!) and stir.

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N

O

P

Pina Colada

Recipe

1 1/4 oz. Rum

A good Splash each of Cream of Coconut & Pineapple juice

Shake with ice & serve in a Hurricane or decorative glass Or blend with ice cream for frozen variation

Garnish with fresh pineapple wedge &/or a cherry Top with whipped cream if frozen & then garnish

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Pina Colada - pina cool

3 oz. Pineapple juice,

2 oz. Cream of coconut

Blend with ice until smooth, Serve in a Hurricane glass, Garnish with a Pineapple wedge, Whipped

 cream & a Cherry

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Pink Lady

1 1/2 oz. Gin, Cream, Dash of Grenadine

Shake with ice, Strain into a Champagne saucer or Flute

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Peach Delight

1/2 oz. Peach Schnapps,

1/4 oz. Vodka,

1/4 oz. Amaretto, Splash of Cranberry juice

Shake with ice & Serve on the rocks in a Lowball or Strain into a chilled cocktail glass

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Polynesian Pleasure Punch

16 oz lemon juice

Juice of 3 limes

16 oz guava nectar

16 oz pineapple juice

8 oz cherry juice

16 oz passion fruit juice

2 liters lime seltzer

Combine juices in large container. Refrigerate or chill until ready to serve. Pour into serving bowl and add seltzer and ice cake as guests arrive.

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Pele's Punch

1 fifth dark rum

1/2 fifth brandy

8 oz peach brandy

1 pint lemon juice

2 tbsp angostura bitters

1 quart cold tea

1 lb sugar

In a large container let sugar dissolve into tea. Add other ingredients and let sit for two hours. Refrigerate. At event fill bowl with punch ingredients and add ice cake as guests arrive. Submitted by Editor, cocktail.com, Key Largo, Florida USA Potent Polynesian specialty

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Pineapple Cosmopolitans

8 SERVINGS

These Cosmopolitans are pretty and pink, with a hit of fresh pineapple.

2 cups (1 pound) coarsely chopped ripe pineapple
2 cups vodka
1 cup cranberry juice
1 tablespoon fresh lime juice
3 cups crushed ice
Lime slices, for garnish

1. In a large jar, combine the pineapple and vodka. Cover and let stand at room temperature until the vodka is well flavored with pineapple, about 3 days.

2. Strain the vodka through a fine sieve into a pitcher. Add the cranberry and lime juices and the crushed ice and stir well. Strain into chilled martini glasses and serve garnished with lime slices.

Q

R

Red Slush

8 oz mango-peach-orange juice blend

1 scoop peach frozen yogurt

1 tbsp pomegranate juice or grenadine

In container of an electric blender, combine mango-peach-orange juice and frozen yogurt. Blend several

seconds, or until drink is as slushy as you like. Add ice if needed. Stir in pomegranate juice or

grenadine. Serve immediately

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Red Raspberry Cocktail

32 oz whole red raspberries or strawberries

16 oz granulated sugar

1 liter club soda, chilled

Puree berries in electric blender. Pour into a large-mouth pitcher. Add sugar; mix well. refrigerate,

covered, overnight to allow berry syrup to form. Just before serving, add club soda to raspberry mixture.

Mix slowly to avoid lessening the fizz. Pour through a strainer into chilled aperitif glasses. Serve

immediately. (Makes 8 eight-ounce servings.)

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Rhubarb Highball Punch

6 cups pink stemmed rhubarb (stem only), diced

4 cups sugar

2 cups water ฝ gallon orange juice

2 liters club soda or lime seltzer

In a large pot bring water and sugar to a boil. Reduce heat and simmer until liquid appears clear. Add rhubarb and simmer until soft. Push through a sieve and chill in large container. In serving bowl combine rhubarb syrup and orange juice. Stir well. Add club soda just before serving. If too sweet, add squeeze of lemon to taste. Garnish with fresh mint leaves. Submitted by Editor, cocktail.com, Key Largo, Florida USA The rhubarb highball was developed in the early 1920s. Its unique flavor comes from the orient where rhubarb was commonly used to flavor beverages

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Rosemary Gin Fizz

MAKES 1 DRINK

1/4 cup gin
2 tablespoons fresh lemon juice
1 tablespoon Rosemary Syrup
Ice cubes
Cold club soda
1 rosemary sprig and fresh red currants, for garnish

In a tall glass, stir the gin, lemon juice and Rosemary Syrup. Fill the glass halfway with ice; top with club soda. Garnish with the rosemary and currants and se

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Rum Punch

MAKES 10 CUPS

Dinner at the Le Coze house means not only good food but also this thick and intensely fruity rum punch.

3 cups water
1 pint passion fruit sorbet, melted
One 12-ounce can frozen orange juice concentrate, thawed
One 12-ounce can frozen pineapple juice concentrate, thawed
1 1/4 cups white rum
3/4 cup golden rum
1/4 cup plus 2 tablespoons grenadine
3 tablespoons fresh lime juice
1/2 teaspoon freshly grated nutmeg
Ice

In a large punch bowl or pitcher, combine the water with the sorbet, orange and pineapple juice concentrates, white and golden rums, grenadine, lime juice and nutmeg. Fill 6 tall glasses with ice, pour in the punch and serve.

MAKE AHEAD The punch can be refrigerated for up to 4 hours.

Rum Runner

This tropical cocktail hails from the Holiday Isle Beach Resort & Marina, Islamorada, Florida.

1/2 ounce Bacardi Black Rum
1/4 ounce Bacardi 151 rum
3/4 ounce creme de bananae
3/4 ounce blackberry brandy
1/2 ounce grenadine
3/4 ounce lime juice

Mix in a blender with ice. Serve in a 12 ounce glass.

Serves 1.

S

Southern Kiss
1 1/4 oz. Southern Comfort
3/4 oz. Amaretto
Serve on the rocks or straight up. .
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Sweetheart's Kiss
1 oz bourbon
6 oz apricot nectar
Mix and serve over ice in a Collins glass.
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Sweet Kisses
1 1/4 oz amaretto
3 oz fresh chopped strawberries
3/4 tsp sugar
1/4 oz lime juice
1 oz vanilla ice cream
Combine all ingredients in blender with 10 oz of ice. Float 3/4 oz Captain Morgan's spiced rum.
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Stolen Kisses
Pucker up! It's the time of year when we all catch spring fever and try to steal a kiss (sometimes successfully) from our sweetie. To commemorate the event, here's Cocktail.com's list of kiss-themed drinks. Make 'em for yourself - or for someone you love. No guarantees come with these recipes, only a promise that you'll have a pretty good time
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Sugarloaf Punch
2 oz Rum
1 oz Triple Sec
1 1/2 oz 151
3/4 oz grenadine
2 oz pineapple juice
2 oz orange juice
Shake extremely well. Serve in tulip glass with float of light rum. Garnish with orange wheel and cherry.
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Sex on the Beach Shooter

1/4 shot vodka

1/4 shot peach schnapps

1/4 shot orange juice

1/4 shot cranberry juice

Serve in chilled shot glass.

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Strawberry Daiquiri
2 jiggers Jamaica rum
1 jigger lime juice
2 jiggers strawberry mix
ice

Blend in blender with ice. Pour into tall glass and decorate with whole strawberry.
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Sangria
750 ml dry red wine
4 oz Cointreau or triple sec
4 oz orange juice
2 oz lime juice, unsweetened
2 oz brandy
1/2 cup sugar
8 oz club soda (optional)
Dissolve sugar in orange juice. Combine all except soda in large pitcher or bowl. Add soda just before serving. Chill or serve at room temperature.
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Sushi Bar Cocktail

1 SERVINGS

1 cucumber, peeled and sliced
3 tablespoons sake
1 teaspoon liquid from a jar
of pickled ginger
1/2 teaspoon fresh lime juice
Pinch each, salt and superfine sugar

In a blender or food processor, puree the cucumber with 2 tablespoons of water. Strain 3 tablespoons of the cucumber juice over ice in a shaker. Add the other ingredients and shake. Strain into a chilled cocktail glass

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San Moritz Martini

MAKES 1 DRINK

For 1 drink, combine 1 cup crushed ice and 3 ounces black currant vodka in a cocktail shaker; shake vigorously. Strain into a chilled glass. Add 1 ounce Champagne and a splash of clear crème de menthe, garnish with pomegranate seeds and serve.

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Swingalicious

MAKES 1 DRINK

For 1 drink, combine 1 cup crushed ice, 1 ounce fresh lemon juice, 3/4 ounce fresh clementine juice, 1/2 ounce orange liqueur, 1/2 ounce simple syrup (see Note), 1/4 ounce raspberry liqueur and 2 ounces vodka in a cocktail shaker; shake vigorously. Strain into a chilled glass. Garnish with a maraschino cherry and serve.
NOTES To make simple syrup, combine equal amounts of sugar and water in a saucepan and cook over moderately low heat, stirring, until the sugar dissolves.

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Strawberry Colada

2 ounces pineapple juice
1 1/2 ounces frozen sliced California Strawberries in syrup partially thawed
1 1/2 ounces light rum
1 ounce cream of coconut
1/2 ounce lemon juice or sweet and sour mix
1 scoop ice
Whole fresh California Strawberry

In a blender combine all ingedients execpt whole berry; blend smooth. Pour into stemmed glass. Garnish with whole berry.

Makes 1 serving.

Nonalcoholic version: Omit rum. Add a squeeze of lemon juice.

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Tahitian Paradise (Non-Alcoholic)
6 fresh strawberries
1 oz Coco Lopez cocoa cream
2 oz milk or skim milk
1 oz orange juice
1 oz pineapple juice
fresh mint leaves
Blend for 15 seconds, adding crushed ice for the last few seconds. Do not over blend, as this is meant to be a "frozen" drink. Garnish with fresh mint leaves and a strawberry. For an added touch, power the mint leaves with a powder sugar. Serve in 16 oz tumbler.
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Tablatini

MAKES 4 DRINKS

2 cups pineapple juice
8 stalks fresh lemongrass, 6 coarsely chopped and 2 halved crosswise
4 small fresh pineapple wedges
Crushed ice
1 cup Absolut Citron vodka
1/4 cup fresh lime juice

1. In a medium saucepan, simmer the pineapple juice with the chopped lemongrass over moderate heat for 15 minutes; let cool. Strain the pineapple juice into a jar and chill.

2. Spear the pineapple wedges with the lemongrass stalks. Fill a pitcher with ice and add the pineapple juice, vodka and lime juice. Strain into chilled martini glasses and garnish with the pineapple.

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Triple Kiss
1/2 oz Triple Sec
1/2 oz peach schnapps
dashes lemon juice
dashes orange juice
dashes lime juice
fill Sprite or 7Up
dash grenadine
Pour liquor into glass. Add bar mix (lemon, lime and orange juice) until glass is 3/4 full. Add Sprite or 7up to fill glass. Add splash of grenadine. Garnish with lemon wedge.
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Tiki Mai Tai
1 1/2 oz Virgin Island rum
1 oz creme de noya
3/4 oz triple sec
equal parts pineapple juice
and sweet & sour mix

Mix all ingredients in blender with ice. .

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Vodka Martini

"Shaken, Not Stirred"

1 1/2 oz vodka

dash dry vermouth

Combine ingredients with cracked ice in a shaker. Shake well. Strain and serve in a chilled cocktail

glass. Garnish with an olive.

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White Russian

1 1/2 oz vodka

1 1/2 oz coffee liqueur

milk

Mix the shots and top up a tall glass with fresh milk.

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Watermelon Cooler

18 oz water, divided

4 oz fresh lemon juice, divided

1 cup granulated sugar

3 1/2 cups watermelon juice

16 oz fresh orange juice

ice cubes

lemon slices

Combine 10 ounces water, 2 ounces fresh lemon juice and sugar in a saucepan. Heat to boil. Boil,  stirring, about 2 1/2 minutes, or until sugar dissolves. Let syrup cool thoroughly. In a pitcher combine 8  ounces water, 2 oz fresh lemon juice, water melon juice and orange juice. Add cooled syrup; mix well.

 Refrigerate several hour or overnight.To serve, pour watermelon mixture over ice in tall glasses and decorate with a lemon slice. (Makes 8 eight-ounce servings.)

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White Wine and Sparkling Cider Sangria

1 bottle dry white wine, such as Vinho Verde or Pinot Grigio
1 cup fresh orange juice
Juice of 2 limes
10 strawberries, thickly sliced (optional)
Orange and lime slices
1 1/2 cups sparkling sweet cider
Ice

In a large glass pitcher, combine the first 5 ingredients and set aside to macerate for 15 minutes. Just before serving, add the sparking cider and ice. Stir well and serve at once.

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Vinho Verde Punch

ACTIVE TIME 10 MIN TOTAL TIME 1 HR 10 MIN

MAKES 12 1/2 CUPS

Vinho Verde is a white or red wine from the northwestern part of Portugal. The name means "green wine," which refers to its youthfulness.

2 navel oranges
4 bottles (750 ml each) white Vinho Verde
1 cup Rosemary Syrup
1 seedless cucumber, peeled and thinly sliced
1/3 cup mint leaves
Ice cubes, for serving

1. Using a knife, peel the oranges, removing all of the white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl.

2. In a punch bowl, mix the wine and Rosemary Syrup. Add the oranges and cucumber slices; let stand for 1 hour. Garnish with the mint and serve over ice.

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