I’m baaack! I’m sure you were all wondering what happened to me and the 12 days of cocktails. I have no excuses except to say that last week got really busy, really fast and I found myself in the middle of a cooking and baking marathon on top of all the rest of the last minute wrapping and shopping not to mention a work business trip and doing actual work for my steady and paying job. Somehow the blog was pushed back to place #25 in the midst of all that.
For those of you who checked back each day only to be disappointed with the same old blog post, I’m sorry but thanks for checking back! I can’t express how grateful I am for dedicated readers. Today, I’ll give you 3 last cocktail recipes that hopefully you can use this weekend for New Years! And give you a small update on our Christmas party which is scheduled for Friday. Yup, 4 days away and getting less each second.
Let’s start with cocktails. I saw this one in the paper this weekend and thought it sounded great! I have not made this one before but am considering making it for the party. It comes from Sweden and is made annually when they celebrate St. Lucia. It is similar to the German Gluhwein but packs more punch with the addition of stronger spirits, probably because it is so much colder there in the winter. This recipe feeds a lot of people and I found it on Epicurious.com:
Cocktail # 10: Glögg
- 1 bottle tawny port
- 1 bottle Madeira
- 1 bottle medium dry sherry
- 1/2 bottle dry red wine
- 15 cloves
- 15 cardamom seeds
- 1 stick cinnamon
- 1/2 pound lump sugar
- 1/2 cup brandy
- 1 cup raisins
- 1 cup blanched almonds
Combine all ingredients except the sugar, brandy, raisins and nuts in a heavy saucepan and heat slowly. When the wine mixture is hot, place a rack on top of the saucepan so that it covers half of it. Arrange the sugar cubes on the rack, warm the brandy, pour it over the sugar and set it aflame. Ladle the wine mixture over the flaming sugar until sugar is dissolved. Serve in 8-ounce mugs, garnished with the almonds and raisins.
Cocktail number 11 is a nod to all things Mad Men. I’m loving the resurgence of all things from the 1950s & 1960s. Here is a classic Manhattan cocktail recipe from Bon Appetit.com, this recipe makes 1:
- 6 tablespoons rye whiskey
- 3 tablespoons sweet vermouth
- 2 dashes Angostura bitters
- 1 maraschino cherry or an orange peel
Mix rye, vermouth, and bitters in a cocktail shaker. Add 2 large ice cubes. Stir to blend, then strain into a coupe glass. Garnish with a cherry or an orange peel.
The 12th and final cocktail recipe is the punch that I will be making for our party this Friday. I got it from December’s Bon Appetit Magazine, The Long Hello. It looks like great flavors and I’m even going to attempt to make the ice ring that sits in it.
I hope this will last us all night.
Cocktail #12: The Long Hello
- 1 3/4 cups Calvados or other apple brandy
- 1 cup St-Germain (elderflower liqueur)
- 10 dashes bitters, preferably Fee Brothers Whiskey Barrel Aged Bitters or Angostura
- 1 750-ml bottle Champagne, chilled
- Freshly grated nutmeg
Special Equipment:One 12-cup Bundt or tube pan; 1 punch bowl
Make and freeze ring mold with pears and apples according to our ice mold directions. DO AHEAD: Ring mold can be made 1 week ahead. Cover and keep frozen.
Stir Calvados, St-Germain, bitters, and 1 cup water in a punch bowl. Add ice ring, then Champagne. Ladle punch into glasses and grate nutmeg over.
There you have it 12 new cocktail recipes, just in time for New Years! I hope you can find one or two new ones to try. You don’t have to go out to get a good cocktail!
Speaking of going out or…staying in…I’m in full party planning mode. With 4 days till our big bash, I’m feeling the heat. Last night, I was making lists and pulling recipes and trying to eliminate complicated recipes. I tend to bite off more than I can chew with parties so I’m making an effort not to go overboard and kill myself this week.
Here’s my party planning schedule:
Tuesday – Grocery Shop
Make Punch Ice Ring
Wednesday – Make Cream puffs
Make 2 dips
Thursday – Make dough for rolls
Assemble Cream puff tower
Friday – Assemble Veggie plates
Assemble All Appetizers
Party, Party, Party!!
Tomorrow I’ll fill you in on my menu choices. Oh and cleaning of the house has to be worked into the schedule, too but I think Eric will be helping a lot with that one. I’m sure he can’t wait.