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Post by Gaidin on Dec 6, 2014 16:27:03 GMT -5
Gary for cider I think a bottle of Captain Morgan is better than bourbon but I wouldn't kick you out of a bar for doing it your way. Honestly, Afed I didn't know cider had all those ingredients. Sounds delish.
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Post by gary on Dec 6, 2014 16:39:13 GMT -5
Gaidin, I'm not married to the bourbon in it. Put copious amounts of the Captain in it and I'm sure it would be great.
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Post by Missundaztood on Dec 7, 2014 11:03:11 GMT -5
German Mulled Wine (Glühwein). Ingredients 2 medium lemons 2 medium oranges 10 whole cloves 5 cardamom pods 1 1/4 cups granulated sugar 1 1/4 cups water 2 (3-inch) cinnamon sticks 2 (750-milliliter) bottles dry red wine, such as Cabernet Sauvignon or Beaujolais Nouveau 1/2 cup brandy Cheesecloth Butcher’s twine
Instructions
1. Using a vegetable peeler, remove the zest from the lemons and oranges in wide strips, avoiding the white pith; place the zest in a large saucepan. Juice the lemons and oranges and add the juice to the pan. 2. Place the cloves and cardamom in a small piece of cheesecloth, tie it tightly with butcher’s twine, and add the bundle to the saucepan. 3. Add the sugar, water, and cinnamon sticks, place the pan over high heat, and bring to a simmer, stirring to dissolve the sugar. Reduce the heat to low and continue to simmer, stirring occasionally, until the mixture is reduced by about one-third, about 20 minutes. 4. Add the red wine and brandy, stir to combine, and bring just to a simmer (don’t let it boil). Remove from the heat and remove and discard the spice bundle before serving.
It is way easier to buy the mulling spices from Williams Sonoma but on case anyone wants the full recipe to kill some waiting time, here it is. You can put in a crock pot to keep warm.)
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Post by gary on Dec 7, 2014 11:14:23 GMT -5
I miss the simplicity of Bag Lady's recipes: pour in quantities of three or four potent potables, shake so you don't bruise any of them by stirring, and drink.
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Post by ok1956 on Dec 7, 2014 11:19:33 GMT -5
After bragging about my eggnog recipe, I thought I would provide it - so we have two drink of the day recipes (since I'm generally "offline" during the week other than occasionally, or more often depending on the circumstances haha, on my phone, which isn't that conducive to long posts). Here 'tis: 1 dozen eggs, separated; 1/2 tsp. salt; 2 1/4 or more cups sugar; 2 or more cups bourbon; 1/2 cup rum; 1 quart milk; 2 tbs. vanilla; 3 pints heavy (whipping) cream; nutmeg. Beat eggs yolks and salt together in large bowl, slowly adding 1 1/2 cups of sugar. Continue beating until until thick and pale. Stir in the bourbon, rum, milk and vanilla until well mixed. Beat the egg whites until foamy and slowly add the remaining 3/4 cup sugar, continuing the beat until the egg whites are stiff and all the sugar has been incorporated. Whip the cream until stiff (although I don't whip it to the point it would be pie ready - seems to separate once all ingredients are combined). Now fold the eggs whites into the yolk mixture and then fold in the whipped cream. Taste and add more bourbon (we do) or sugar (we usually don't) to taste. Put in a large punch bowl and sprinkle with nutmeg (we view this as optional and leave it out of the punch bowl so each individual can use or not as desired).
I will say it's definitely labor intensive, but it's definitely worth the effort for those who like eggnog!
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Post by Missundaztood on Dec 7, 2014 12:13:04 GMT -5
I miss the simplicity of Bag Lady's recipes: pour in quantities of three or four potent potables, shake so you don't bruise any of them by stirring, and drink. Holidays, and the corresponding drinks, are complicated...But gives us something to do while waiting for Bob to call!
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Post by funkyodar on Dec 7, 2014 14:15:19 GMT -5
You folks better hope you don't land in Middlesboro. Drink of the day here: Milk.
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Post by gary on Dec 7, 2014 14:20:08 GMT -5
You folks better hope you don't land in Middlesboro. Drink of the day here: Milk. Oh the humanity!
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Post by jessejames on Dec 7, 2014 15:08:01 GMT -5
Eggnog
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Post by Gaidin on Dec 7, 2014 16:40:14 GMT -5
Can you even buy that on Sundays in Middlesboro?
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Post by dudeabides on Dec 7, 2014 17:01:44 GMT -5
Funky
The Horror. . . . . The Horror . . . .
Col Kurz
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Post by Gaidin on Dec 7, 2014 21:54:35 GMT -5
Funky
The Horror. . . . . The Horror . . . .
Col Kurz At first I thought the handed me the wrong dosier.
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Post by Missundaztood on Dec 8, 2014 17:01:26 GMT -5
We had double recipes yesterday, so that is okay there is none today. Who is stepping up tomorrow, or will luckylady have to assign days with penalties for noncompliance?
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Post by nikster on Dec 8, 2014 17:05:13 GMT -5
I will submit one tomorrow.
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Post by Missundaztood on Dec 8, 2014 18:42:08 GMT -5
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Post by thelonestranger on Dec 8, 2014 20:08:34 GMT -5
To dudeabides:
"I love the smell of napalm in the morning. It smells like victory!"
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Post by dudeabides on Dec 8, 2014 21:25:49 GMT -5
Never get off the boat.
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Post by moopigsdad on Dec 9, 2014 7:52:56 GMT -5
Here is my holiday recipe for the day and my wife loves them......
Chocolate Candy Cane Martinis Making your own candy cane vodka is simple, and it is perfect for this holiday martini.
Recipe type: Cocktail Serves: 2-4
Ingredients: •4 miniature candy canes (or one full-sized candy cane broken up in pieces) •1/2 c. vodka •4 oz. chocolate cream liqueur •2 oz. half and half
Instructions: 1.Place candy canes in a glass container, and pour vodka over the candy. Cover and allow to sit at room temperature or in the refrigerator for 4-24 hours. 2.Place martini glasses in the freezer to chill. 3.In a cocktail shaker, add infused vodka, chocolate liqueur, and half and half. Add a few ice cubes, and shake for about 10 seconds. Immediately strain into chilled glasses. (You don't want to shake or let the drink sit with the ice too long because it will become watered down.) Enjoy!
If you use a chocolate liqueur that is not cream based (like Godiva), you can double the half and half.
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Post by ok1956 on Dec 9, 2014 8:32:41 GMT -5
Yum!!
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Post by nikster on Dec 9, 2014 9:45:44 GMT -5
Southern Boiled Custard Ingredients4 eggs at room temperature 1 cup of sugar 1 quart of whole milk 1 1/2 tsp of vanilla 2 shots of Marker's Mark Kentucky Straight Bourbon or Jack Daniel's Tennessee Whiskey Beat eggs and sugar together until light in color. Set aside. Using a double boiler, put water into the lower pot and milk in the top pot. Heat the milk over medium heat and stir slowly (I suggest using a wooden spooon). Do not allow the milk to boil. Once you start to see steam coming from the milk, slowly add the egg and sugar mixture to the milk while stirring constantly. Do not allow the custard to boil or you will have sweet scrambled eggs. When the custard coats the back of the spooon, add the vanilla and 2 shots (or more) of Maker's Mark or Jack Daniel's. Stir the custard one last time, then remove from heat. Pour the custard into another container and allow it to cool in the refrigerator for an hour. Then you are good to go. Why is it called Boiled Custard if you are not suppose to let it boil? I don't know. *lol* Finally, if you don't want to bother with making this drink but would like to try it, Purity Dairies sells Boiled Custard and it is delicious. But, I'm not sure if Purity sells outside of the Southeast. *I know the word "spooon" is spelled incorrectly. For some strange and unknown reason, when I submit this post, it reads "sthingy." I had to put 3 letter o's in spooon to get it to read in a way that would be understandable. And, no, I have not had any Southern boiled custard this morning. *lol*
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