dawes (12/21/82)
The following recipes are copied verbatim from the Toronto Sun (Marilyn Linton's column, Dec. 5). Typos are probably mine. Subject: Cointreau Punch Plain but definitely not tame. If you don't have a punch- bowl, improvise with any large glass or china bowl. Prepare up to an hour before guests arrive. Makes 4 quarts. PLACE a clear block of ice in a large punch bowl. POUR in the following: 1 24 oz. bottle Cointreau 1 25 oz. bottle vodka 4 26 oz. bottles club soda 1 6.25 oz. can thawed frozen orange juice 1 6.25 oz. can thawed lemonade STIR to blend. GARNISH with orange slices studded with whole cloves. Subject: Ruby Red Cider This hot punch is healthy, easy, and short on booze - for those who like to tipple, not topple! Serves 10 to 12. IN a large stainless steel or enamel soup pot, combine the following: 5 cups cranberry juice 5 cups apple cider 1 cinnamon stick Bring to a boil, then simmer for 5 minutes. Remove from heat and put in the following: 1 cup light or dark rum 3 tbsp. honey 5 tbsp. unsalted butter STIR the mixture, making certain the butter melts in. TOP with thinly-sliced lemon. TRANSFER to hot tray, or leave on low on stove, and let guests serve themselves. Provide cups or mugs. Subject: Clementine Champers This festive sparkling wine punch uses bananas, grapes and clementines, the sweet seedless Moroccan version of the tangerine orange. 1 cup water 1 cup granulated sugar peel of 1 clementine, cut into thin strips 3-inch piece of vanilla bean 4 clementines, peeled and sectioned 2 bananas, sliced 1.5 cups seedless green grapes 1 bottle of champagne or sparkling white wine COMBINE water, sugar, peel and vanilla in small pot. BRING to a boil, stirring until sugar dissolves. COVER, reduce heat and simmer 5 minutes. MEANWHILE prepare and combine fruit in a heat proof bowl. POUR warm syrup over top. COVER with clear wrap and chill. TO serve, open champagne and pour over compote. Serves 8.