recipe: Cooking Light
INGREDIENTS
· 1 cup fresh satsuma orange juice (about 4 satsumas)
· 1 cup satsuma orange sections (about 2 satsumas)
· 1/3 cup Triple Sec (orange flavored liquer)
· 1/4 cup sugar
· 2 whole cloves
· 1 cinnamon stick
· 1 lemon, cut into 8 wedges
· 1 lime, cut into 8 wedges
· 1 bottle of fruity red wine
* If you cannot find satsumas at your local grocer, use tangerines instead
DIRECTIONS
· combine all ingredients in a pitcher, stirring until sugar dissolves
· cover and refrigerate for 4 hours or overnight
(10 servings of 2/3 cup each)
Sangria is not just for the those scalding summer days anymore. This recipe will whisk you away to a winter wonderland! These familiar holiday tastes come alive in this Winter Sangria. Mix up your own combination with flavors you enjoy during the holidays. Cranberries could be an interesting addition to this drink.
Drink up!
DADDYS CIDER
· 3 oz. apple cider
· 1 oz. bourbon
· sprinkle of cinnamon
· drizzle of grade A maple syrup (optional)
· preheat apple cider just below boiling.
· pour bourbon into mug followed by the warm apple cider.
· sprinkle cinnamon and stir well.
· garnish with a cinnamon stick
· add syrup
SNOW LIFT
· 1 1/2 oz. heavy cream
· 1 1/2 oz. bourbon
· 3/4 oz. Grand Marnier
· 2 tsp. sugar
· sprinkle of nutmeg
· garnish of marshmallows and fresh rosemary
· stir all ingredients together in a small pan and heat.
· pull off heat before it boils and pour into a mug.
· garnish with a marshmallow and a rosemary sprig. (very important)
SMASHING PUMPKIN
· 2 oz. white rum
· 1 oz. heavy cream
· 3/4 pumpkin puree
· 1/2 oz. ginger simple syrup
· dash cinnamon & allspice
· combine all ingredients in a cocktail shaker and add ice.
· shake for a while to blend and chill.
· strain and pour into a cocktail glass
· top with additional dash of cinnamon
(recipes found in Kansas City's local Tastebud mag)
