Volume 9, Issue 121 - December 19, 2005

Hello Recipe Club Member,

We wanted to share some holiday recipes with all of you this time of year. So I went into the forums one day to see who was online and I asked some of those people to share a favorite holiday recipe with me, so I could then share them with you. Well, we got so many that I will run them through the year end. We bunched them up into groups of like minded recipes. We have two days of decadent desserts, one on each of the next two Fridays.

The first batch of recipes are for beverages. Oddly enough, they are all spiked with a bit of alcohol. What is going on with those Forum Members? The name of each contributor is at the end of each recipe.

Prairie Harvest ships game meats to professional chefs, home chefs, resorts and restaurants.

Saffron Eggnog

Makes 6 servings

Ingredients:

200ml/6 3/4 ounces brandy
1 pinch saffron
4 eggs separated
1/4 cup runny honey
1/4 cup caster sugar
3/4 cup cream
1/2 cup milk

Preparation:

Heat the brandy in the microwave for 30 seconds on high, then add the saffron and soak for at least 20 minutes.

Whisk the egg yolks and honey until thick and pale yellow in colour with an electric beater for about 5 minutes then set aside.

Clean the beater, then separately whisk the egg whites until they form stiff peaks.

Rain the sugar into the whites, beating constantly and continue beating for 5 more minutes.

Pour the cream and milk into the brandy, then pour cream mix over the yolks stirring constantly until combined.

Fold in the whites with a metal spoon until incorporated, then pour into serving glasses and serve.

Source: Chef2Chef Forum Member, Chef Genevieve McGough

Cedar Hill Seasonings Freshly picked herbs and spices blended into healthy gourmet seasonings with no salt, MSG, sugar or preservatives added.

Miami Rum Punch

This punch is very good and packs a real punch. It is my favorite for parties.

Makes 3 quarts

Ingredients:

2 6-ounce cans frozen limeade, thawed and undiluted
2 cups light rum
1 ice ring (I make it out of lemonade with limes, cherries and other fruit in it for decoration)
3 750 ml bottles of Cold Duck

Preparation:

Combine limeade and rum. Add ice ring. Add Cold Duck right before it is served.

Source: Chef2Chef Forum Member, Jan Danielson

Release Valve

Ingredients:

1 cup vodka
1/2 cup rum
1/4 to 1/2 cup grenadine
4 cups pineapple juice

Preparation:

Combine all ingredients. Enjoy!

Source: Chef2Chef Forum Member, Jan Danielson

Grimaud Farms Specializing in Muscovy, the finest duck, and the freshest superior guinea fowl products available.

Ramos Fizzes

Without a doubt this is the best drink in the world

Ingredients:

6 ounces gin
2 ounces white crème de cocoa
2 ounces triple sec
4 ounces sweet and sour
2 egg whites
6 ounces half & half

Preparation:

Add all ingredients in a blender and add lots of ice.

Source: Chef2Chef Forum Member, Chef Jean Denham, CC