Yield: 6 servings.
Here’s a lemonade that’s wonderfully aromatic and refreshing! Its grown-up flavor is perfect for a casual get-together with the girls. nanette hilton // las vegas, nevada
2-1/2 cups water
1 cup sugar
1 tablespoon dried lavender flowers
2-1/2 cups cold water
1 cup lemon juice
Ice cubes
In a large saucepan, bring water and sugar to a boil. Remove from the heat; add lavender. Cover and let stand for 1 hour.
Strain, discarding lavender. Stir in cold water and lemon juice. Serve over ice.
EDITOR’S NOTE: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.
Nutrition Facts: 1 cup equals 139 calories, 0 fat (0 saturated fat), 0 cholesterol, trace sodium, 37 g carbohydrate, trace fiber, trace protein.
Yield: 2 servings.
With a nice level of pepper and just enough dill from the pickle, these Bloody Marys are sure to please. Fun garnishes make them like a meal unto themselves!
jay ferkovich // green bay, wisconsin
1-1/2 cups Clamato juice, chilled
2 tablespoons dill pickle juice
1 tablespoon Worcestershire sauce
1/4 teaspoon celery salt
1/8 to 1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/4 cup vodka, optional
Ice cubes
2 celery ribs
2 pepperoni-flavored meat snack sticks
2 dill pickle spears
2 pitted ripe olives
In a small pitcher, combine the first six ingredients. Stir in vodka if desired. Pour into two glasses filled with ice; garnish with celery, snack sticks, pickles and olives.
Nutrition Facts: 1 serving equals 159 calories, 9 g fat (3 g saturated fat), 20 mg cholesterol, 1,740 mg sodium, 14 g carbohydrate, 1 g fiber, 5 g protein.
Yield: 1 serving.
A standard offering at brunches, Mimosas are as pretty as they are tasty. Make sure the Champagne is extra-dry, so it doesn’t overpower the orange juice.
taste of home cooking school
2 ounces Champagne or other sparkling wine, chilled
1/2 ounce triple sec
2 ounces orange juice
GARNISH:
Orange slice
Pour Champagne into a champagne flute or wine glass. Pour the triple sec and orange juice into the glass. Garnish as desired.
EDITOR’S NOTE: To make a batch of Mimosas (12 servings), slowly pour one bottle (750 ml) chilled Champagne into a pitcher. Stir in 3 cups orange juice and 3/4 cup triple sec.
Nutrition Facts: 1 serving equals 119 calories, 0 fat (0 saturated fat), 0 cholesterol, 3 mg sodium, 12 g carbohydrate, 0 fiber, trace protein.
Yield: 8 servings.
My guests enjoy this refreshing cherry-topped drink. It’s just right on a hot Southern summer evening. And it’s pretty, too.
awynne thurstenson // siloam springs, arkansas
3/4 cup lime juice
1 cup sugar
2 liters lime carbonated water, chilled
1/2 cup maraschino cherry juice
8 maraschino cherries with stems
8 lime slices
In a large bowl, combine lime juice and sugar. Cover and refrigerate. Just before serving, stir carbonated water into lime juice mixture.
For each serving, place 1 tablespoon cherry juice in a glass. Add crushed ice and about 1 cup of lime juice mixture. Garnish with a maraschino cherry and a lime slice.
Nutrition Facts: 1 cup equals 142 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 39 g carbohydrate, 2 g fiber, trace protein.
Yield: 1 serving.
While growing up in Massachusetts, my family spent summers at our cottage. The clam bakes on the beach would also include these cocktails for the adults.
ann liebergen // brookfield, wisconsin
2 tablespoons sugar
1 ounce vodka
1 ounce light rum
1 ounce gin
1 ounce triple sec
1 ounce lime juice
1 ounce tequila
1 to 1-1/2 cups ice cubes
2 ounces cranberry juice
Lemon slice, optional
In a mixing glass or tumbler, combine the sugar, vodka, rum, gin, triple sec, lime juice and tequila; stir until sugar is dissolved.
Place ice in a highball glass; pour in the sugar mixture. Top with cranberry juice. Garnish with lemon if desired.
Nutrition Facts: 1 serving equals 493 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 47 g carbohydrate, trace fiber, trace protein.
LONG ISLAND ICED TEA: Substitute cola for the cranberry juice.
Yield: 1 serving.
Martinis can be made with either vodka or gin. Our taste panel’s preference was for gin, but try them both and decide for yourself. Be warned, this is a strong drink.
taste of home cooking school
Ice cubes
3 ounces gin or vodka
1/2 ounce dry vermouth
GARNISH:
Pimiento-stuffed olives
Fill a mixing glass or tumbler three-fourths full with ice. Add gin and vermouth; stir until condensation forms on outside of glass. Strain into a chilled cocktail glass. Garnish as desired.
EDITOR’S NOTE: This recipe makes a dry martini. Use less vermouth for an extra-dry martini; use more for a “wet” martini. You may also serve the martini over ice in a rocks glass.
Nutrition Facts: 1 serving equals 209 calories, 0 fat (0 saturated fat), 0 cholesterol, 5 mg sodium, trace carbohydrate, 0 fiber, 0 protein.
APPLE MARTINI: Omit vermouth and olives. Reduce vodka to 2 ounces and use 1-1/2 ounces sour apple liqueur and 1-1/2 teaspoons lemon juice. Garnish with a green apple slice.
CHOCOLATE MARTINI: Omit vermouth and olives. Reduce vodka to 2 ounces and use 2 ounces crème de cacoa or chocolate liqueur. Garnish with chocolate shavings.
Yield: 9 servings.
Filled with frozen fruit, this fresh blend is a snap to put together and keep cold. And what a thirst-quenching, elegant beverage for summer parties! Serve over ice if desired.
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1 bottle (750 milliliters) red Zinfandel or other dry red wine
2 cups diet lemon-lime soda
1/2 cup orange juice
4-1/2 teaspoons sugar
1 cup each frozen unsweetened blueberries, raspberries and sliced peaches
Ice cubes, optional
In a pitcher, stir the wine, soda, orange juice and sugar until sugar is dissolved. Add the frozen fruit. Serve over ice if desired.
Nutrition Facts: 3/4 cup equals 104 calories, trace fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.
Yield: 2-1/2 quarts.
Three simple ingredients are all you need to create this fresh and fruity summer beverage. It’s bound to become a warm-weather favorite.
krista collins // concord, north carolina
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
2 liters lemon-lime soda, chilled
1 can (12 ounces) frozen pink lemonade concentrate, thawed
Place the strawberries in a blender; cover and process until pureed. Pour into a large pitcher; stir in the soda and lemonade concentrate. Serve immediately.
Nutrition Facts: 1-1/4 cups equals 215 calories, trace fat (trace saturated fat), 0 cholesterol, 31 mg sodium, 56 g carbohydrate, 1 g fiber, trace protein.
Yield: 1 serving.
This cocktail has satisfied the Scotch drinkers for many generations—it’s a real classic.
taste of home cooking school
1 orange slice
1 maraschino cherry
1/2 teaspoon sugar
3 to 4 dashes bitters
1/2 to 2/3 cup ice cubes
2 ounces Scotch
Splash club soda
In a rocks glass, muddle the orange, cherry, sugar and bitters. Add ice. Pour the Scotch and club soda into the glass.
EDITOR’S NOTE: You may substitute bourbon or rye whiskey for the Scotch if desired.
Nutrition Facts: 1 serving equals 176 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 11 g carbohydrate, trace fiber, trace protein.
»HOW TO:
MUDDLE A DRINK
Place aromatic ingredients like citrus or herbs in the glass. Add a small amount of sugar or bitters. With a muddler, gently crush and bruise the ingredients until their aromas are released. An ice cream scoop is a good stand-in if you do not have a muddler.
Yield: 1 serving.
The traditional Mojito is made with rum, which is both pleasant and mildly sweet. The version made with tequila is more tart and has a more distinctive alcohol taste, but is still refreshing.
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1 to 2 lime wedges
2 mint sprigs
2 teaspoons confectioners’ sugar
3/4 to 1 cup ice cubes
2 ounces light rum
1/2 cup club soda, chilled
GARNISH:
Mint sprig and lime slice
Squeeze lime wedge into a highball glass; drop lime into the glass. Add mint and confectioners’ sugar; muddle. Add ice. Pour rum and club soda into glass; stir. Garnish as desired.
Nutrition Facts: 1 cup equals 149 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 5 g carbohydrate, trace fiber, trace protein.
TEQUILA MOJITO: Substitute silver tequila (such as Jose Cuervo Clasico) for the rum.
Yield: 4 servings.
Blend this refreshing pink drink to serve on a hot summer day, for a barbecue or during a Mexican-themed party.
taste of home cooking school
3/4 cup rum
1/2 cup thawed limeade concentrate
1 package (10 ounces) frozen sweetened sliced strawberries
1 to 1-1/2 cups ice cubes
GARNISH:
Fresh strawberries
In a blender, combine the rum, limeade concentrate, strawberries and ice. Cover and process until smooth and thickened (use more ice for thicker daiquiris). Pour into cocktail glasses.
To garnish, cut a 1/2-in. slit into the tip of a strawberry; position berry on rim of glass. Repeat as desired.
Nutrition Facts: 3/4 cup equals 232 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 36 g carbohydrate, 1 g fiber, trace protein.
Yield: 21 servings (about 4 quarts slush mix).
This slush with a hint of citrus keeps you cool on warm days. Even if you’re not a tea lover, you’ll likely find the mix of flavors especially pleasing.
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4 individual green or black tea bags
9 cups water, divided
2 cups brandy
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen orange juice concentrate, thawed
EACH SERVING:
1/4 cup lemon-lime soda, chilled
GARNISH:
Orange or lemon slice
Place tea bags in a small bowl. Bring 2 cups water to a boil; pour over tea bags. Cover and steep for 5 minutes. Discard tea bags. Transfer tea to a large pitcher; stir in the brandy, lemonade concentrate, juice concentrate and remaining water. Pour into a 4-qt. freezer container. Freeze overnight or until set.
For each serving, scoop 3/4 cup slush into a rocks glass. Pour lemon-lime soda into the glass; garnish as desired.
Nutrition Facts: 1 serving equals 129 calories, trace fat (trace saturated fat), 0 cholesterol, 8 mg sodium, 20 g carbohydrate, trace fiber, trace protein.
MAKE A SPICE BAG
1 Use a spice bag or sachet to contain and then easily discard spices, citrus peel, bay leaves or other items after they’ve flavored the recipe. Place the seasonings on a double thickness of cheesecloth.
2 Bring up the edges of the cheesecloth and tie securely with kitchen string. If you prefer, a cloth tea sachet (available in tea shops) also makes a great spice bag.
Yield: 16 servings (about 3 quarts).
This warm and festive drink fills the entire house with a wonderful aroma. It’s perfect for a party!
lisa renshaw // kansas city, missouri
1 bottle (64 ounces) cranberry-apple juice
2 cups unsweetened apple juice
1 cup pomegranate juice
2/3 cup honey
1/2 cup orange juice
3 cinnamon sticks (3 inches)
10 whole cloves
2 tablespoons grated orange peel
In a 5-qt. slow cooker, combine the first five ingredients. Place the cinnamon sticks, cloves and orange peel on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to slow cooker. Cover and cook on low for 1-2 hours. Discard spice bag.
Nutrition Facts: 3/4 cup equals 131 calories, trace fat (trace saturated fat), 0 cholesterol, 21 mg sodium, 33 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 2 fruit.
»HOW TO:
MAKE CHOCOLATE CINNAMON STIRRERS
1 When it’s time for a coffee break, stir things up…deliciously. Replace spoons with hand-dipped cinnamon sticks that serve as flavorful stirrers.
2 Dip each cinnamon stick in melted chocolate, then coat in your choice of sweet indulgences such as raw sugar, crushed peppermint, and melted caramel or white candy coating.
Yield: 4 servings.
This delicious, not-too-sweet hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The blend of cinnamon and chocolate flavors is wonderful!
kathy young // weatherford, texas
1/4 cup baking cocoa
2 tablespoons brown sugar
1 cup boiling water
Dash ground cloves or nutmeg
1/4 teaspoon ground cinnamon
3 cups milk
1 teaspoon vanilla extract
Whipped cream
Whole cinnamon sticks
Combine cocoa and sugar in small saucepan; stir in water. Bring to boil; reduce heat and cook 2 minutes, stirring constantly.
Add the cloves, cinnamon and milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.
Nutrition Facts: 1 cup equals 156 calories, 7 g fat (4 g saturated fat), 25 mg cholesterol, 92 mg sodium, 18 g carbohydrate, 1 g fiber, 7 g protein.
CHEAT IT: Give Mexican flair to instant hot cocoa from a mix. Stir a little vanilla extract and ground cinnamon into the prepared cocoa. Garnish with canned whipped cream and a sprinkling of nutmeg if desired.
Yield: 2 servings.
Creme de menthe adds a festive and colorful touch to the cream. If you prefer, simply top the coffee with a dollop of canned whipped cream. This drink would also be delicious with a little Irish cream liqueur stirred in.
taste of home cooking school
2 teaspoons sugar
2 ounces Irish whiskey
2 cups hot strong brewed coffee (French or other dark roast)
1/4 cup heavy whipping cream
1 teaspoon green creme de menthe
Divide sugar and whiskey between two mugs; stir in coffee. In a small bowl, beat cream and creme de menthe until thickened. Gently spoon onto tops of drinks, allowing cream to float. Serve immediately.
EDITOR’S NOTE: You may also use a portable mixer with whisk attachment to thicken the cream mixture in a 1-cup measuring cup.
Nutrition Facts: 1 cup equals 203 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 21 mg sodium, 8 g carbohydrate, 0 fiber, 1 g protein.
»HOW TO:
SET UP A SPECIAL A COFFEE SERVICE
1 Let guests dress up individual cups of coffee. Set out containers of cream, sugar cubes, red-hot candies, cinnamon sticks, purchased chocolate or candy stirrers, vanilla and almond extracts, flavored syrups, and ground cinnamon, nutmeg or ginger.
2 Other stir-in ideas include grated chocolate, whipped cream, cocoa powder, chocolate-covered espresso beans, chocolate syrup, or orange and peppermint extracts, and some biscotti for dipping.
3 To flavor an entire pot of coffee, sprinkle coffee grounds with orange or lemon peel or ground cinnamon, nutmeg and ginger before brewing.
4 The flavor of coffee begins to diminish within an hour after it’s made, and leaving coffee on the heating element accelerates the process. To keep coffee fresh and hot, transfer it to a carafe or thermos that’s been preheated with hot water.
5 Only make as much coffee as needed and avoid reheating coffee, which can make it bitter. For 12 people, you need about 1/4 pound of coffee and 3 quarts water. For 25 people, you need about 1/2 pound of coffee and 1-1/2 gallons water. For best flavor, start with cold, fresh tap water. If your tap water has an off-taste, use bottled water instead.
COOKING SCHOOL
SECRET
TEA 101
There are countless teas on the market, yet all of them (except herbal) come from the same plant. Growing conditions, maturity of leaves when picked and processing techniques contribute to each tea’s unique flavor.
Tea comes in four basic styles: black, oolong, green and white. Black tea, the most familiar, has a robust, full-bodied flavor and dark color that comes from the process of fermenting the tea leaves. Oolong is lighter than black but more intensely flavored than green, due to a partial fermentation of the tea leaves.
Because the leaves don’t undergo fermentation for green and white teas, the leaves’ high antioxidant content stays intact. Green tea has a light amber to pale green color and mild, grassy flavor. White tea is the lightest of all, made from immature leaves that have not yet had a chance to open. It has the lowest caffeine content.
BREW THE PERFECT CUP
• Bring fresh, cold water just to a boil.
• For black and oolong teas, pour boiling water over tea and let stand for 3 to 5 minutes.
• For green and white teas, pour slightly cooler water (180° to 190°) over tea and let stand for 1 to 3 minutes.
• To keep the brew from becoming bitter, remove the tea bag or infuser when the tea has reached the desired strength.
Yield: 4 servings.
Warm up a chilly evening—or any day at all—with this inviting tea. The spices really come through, and it’s even more delicious when stirred with a cinnamon stick.
kelly pacowta // danbury, connecticut
4 whole cloves
2 whole peppercorns
4 individual tea bags
4 teaspoons sugar
1/4 teaspoon ground ginger
1 cinnamon stick (3 inches)
2-1/2 cups boiling water
2 cups milk
Place cloves and peppercorns in a large bowl; with a muddler or the end of a wooden spoon handle, crush spices until aromas are released.
Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk.
Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs.
Nutrition Facts: 1 cup equals 92 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 49 mg sodium, 10 g carbohydrate, trace fiber, 4 g protein.
Yield: 3-1/2 quarts.
All ages will enjoy this warming punch. The blend of spice, fruit and citrus flavors is scrumptious. You can assemble it before heading out for a winter activity and sip away the chill when you return. It’s ready whenever you are.
margaret harms // jenkins, kentucky
4 cups hot brewed tea
4 cups cranberry juice
4 cups unsweetened apple juice
2 cups orange juice
1 cup sugar
3/4 cup lemon juice
3 cinnamon sticks (3 inches)
12 whole cloves
In a 5-qt. slow cooker, combine the first six ingredients. Place the cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to slow cooker.
Cover and cook on high for 1 hour or until punch begins to boil. Discard spice bag. Serve warm.
Nutrition Facts: 1 cup equals 143 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 36 g carbohydrate, trace fiber, 1 g protein.
Yield: 9 servings.
This delightful recipe is sure to warm up your holiday guests! Keeping it ready to serve in the slow cooker means that you can enjoy the party.
taste of home cooking school
4 cinnamon sticks (3 inches)
4 whole cloves
2 bottles (750 milliliters each) merlot
1/2 cup sugar
1/2 cup orange juice
1/2 cup brandy
1 medium orange, thinly sliced
Place the cinnamon sticks and the cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
In a 3-qt. slow cooker, combine the wine, sugar, orange juice, brandy and orange slices. Add the spice bag. Cover and cook on high for 1 hour or until heated through. Discard the spice bag and orange slices. Serve warm.
Nutrition Facts: 3/4 cup equals 143 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 15 g carbohydrate, trace fiber, trace protein.
Yield: 1 serving.
With its pretty jeweled color and complementary orange-coffee flavor, this impressive martini lends an elegant, upscale feel to any occasion.
taste of home cooking school
Ice cubes
2 ounces strong brewed coffee, cooled
1 ounce vodka
1/2 ounce orange liqueur
1/2 ounce hazelnut liqueur
Fill a mixing glass or tumbler three-fourths full with ice cubes. Add remaining ingredients; stir until condensation forms on outside of glass. Strain into a chilled cocktail glass. Serve immediately.
Nutrition Facts: 1 serving equals 172 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 13 g carbohydrate, 0 fiber, trace protein.
CHEAT IT: Make a large batch of martini mix in advance by combining the coffee, vodka and liqueurs. Refrigerate until the party. Come service time, simply measure 1/2 cup of mix into the tumbler for each cocktail you’d like to make.
Yield: 11 servings (about 2 quarts).
Amaze your friends with this delicious, offbeat take on old-fashioned eggnog. It’s well worth the work, and you can make it ahead. Serve it with cookies and store-bought chocolates, and dessert is done!
jennae lefebvre // aurora, illinois
3 cups milk, divided
3 cups half-and-half cream, divided
3 egg yolks
3/4 cup sugar
3 large ripe bananas
1/2 cup light rum
1/3 cup creme de cacao
1-1/2 teaspoons vanilla extract
Whipped cream and baking cocoa, optional
In a heavy saucepan, combine 1-1/2 cups milk, 1-1/2 cups cream, egg yolks and sugar. Cook and stir over medium-low heat until the mixture reaches 160° and is thick enough to coat the back of a spoon.
Place bananas in a food processor; cover and process until blended. Pour milk mixture into a pitcher; stir in the banana puree, rum, creme de cacao, vanilla, and remaining milk and cream. Cover and refrigerate for at least 3 hours before serving. Pour into chilled glasses. Garnish with whipped cream and sprinkle with cocoa if desired.
Nutrition Facts: 3/4 cup (calculated without garnishes) equals 282 calories, 10 g fat (6 g saturated fat), 95 mg cholesterol, 62 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.
CHEAT IT: Substitute 6 cups of eggnog from the dairy case for the milk mixture prepared in the recipe. Stir the banana puree, rum, creme de cacao and vanilla into the eggnog. Garnish as desired.
BUILD A BAR FOR ENTERTAINING
To build a bar over time, consider offering wine, beer and one signature cocktail each time you entertain. That way, you’ll eventually have a variety of spirits on hand. Basic equipment includes a jigger, shaker, strainer and muddler, plus basic glassware: a rocks glass; highball glass; all-purpose wine glass; and cocktail/martini glass. Add other pieces as your budget allows.
ABOUT THE EQUIPMENT
A jigger is a measuring utensil for liquor. Two popular types are a cup with graduated markings (fig. 1) and a two-sided cup (fig. 2), each side measuring a different amount. A jigger is also a unit of measure; however, the standard measure varies from 1 to 2 ounces. A shot (fig. 3) or pony is 1 ounce.
Shakers are available in two basic types: the three-piece shaker (fig. 1), also known as the cobbler or European shaker; and the two-piece shaker (fig. 2), also known as the Boston or American shaker. The three-piece shaker is often used to make martinis. It has a base, a lid and a cap, which has a built-in strainer under it. The two-piece shaker consists of a mixing glass and a metal shaker that fits over the glass. If you use this type of shaker, you should have a separate strainer.
COMMON BAR GLASSES
Shown from left to right: red wine; white wine; all-purpose wine glass; Champagne flute; Collins glass; highball glass.
Shown from left to right: hurricane glass; rocks glass; pilsner glass; shot glass; cocktail/martini glass.
Strainers are in available two basic styles: the Hawthorn strainer (fig. 1) and the Julep strainer (fig. 2). The Hawthorn strainer has a spiral wire around the edge. The wire allows fruit pulp to flow into the drink while keeping out the ice. It fits into the top half of a two-piece shaker. The Julep strainer is a round strainer with holes in the bowl and a handle. It is used with the bottom half of a two-piece shaker.
Muddlers are available on the end of bar spoons (fig. 1) and as a separate tool (fig. 2). Muddlers are used to crush, grind or mash fruit, herbs and sugar.
