Work with Pages and understanding Art Journaling

November 18, 2009

Thanksgiving Family Feast

Hello Everyone!!

Sorry I haven't being very active these last two weeks! I was on Vacations (ohhh yea) and then... crazy at work with Data Privacy training for the New Massachusetts Law and then an Audit at the office with Corporate Security!! So quite busy! But I'm back and ready to continue our journey!!

Well these last few days I have received many request to post some of my most common recipes for Thanksgiving! So I will try to work on that!! Now for those US readers of my Blog...if you want to try these recipes it might be a good twits to your Thanksgivings day! Maybe you could try one or two recipes ..just to try!!

Okay lets start we something to Drink! I always try to do something sparkling and fresh and within the theme! So what about

Cranberry Festive Sparkler


8 ounces of Cranberry Juice Drink, (any flavor will be find too), chilled
2 ounces sparkling water
Lime wedge, garnish


Fill a tall glass with ice. Add cranberry juice drink. Top with sparkling water. Garnish with a lime wedge.

Makes 1 serving.

Apple Cider Punch Cocktail Recipe

4 qt Apple Cider
3 sticks Cinnamon
6 oz (frozen) Orange Juice
6 whole Allspice
6 whole Clove
6 oz (frozen) Lemonade
1 cup (Packed) Brown Sugar
1 tsp (ground) Nutmeg

If you use the whole all spice and cloves, tie them in cheesecloth. Heat the mixture. Stir occasionally. If you want an alcoholic drink, rum would be nice.

Pomegranate-Apple Cocktails

This versatile drink has several variations — serve it hot or cold, with or without alcohol.

3 cup(s) pomegranate juice
1 1/2 cup(s) apple cider
1/4 cup(s) sugar
1/2 teaspoon(s) allspice berries
4 stick(s) (3 inches each) cinnamon
1/2 teaspoon(s) whole black peppercorns
1 orange, sliced into rounds
16 kumquats, sliced into 1/4-inch rounds
1/2 cup(s) apple brandy (optional)

Combine all ingredients except half of the kumquats and the brandy in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat to low and simmer for 20 minutes. Remove from heat and stir in brandy, if desired. For hot pomegranate-apple cider, reheat the spiced pomegranate mixture and divide among four mugs. Add remaining kumquat slices. Serve hot. For pomegranate-champagne cocktails, divide 1/2 cup of the cooled spiced pomegranate mixture between four champagne flutes. Add 4 ounces of chilled champagne to each glass and serve immediately.

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