2017-12-29 / Home & Garden

Star Chefs

Original Champagne Cocktail

1 sugar cube
2 dashes Angostura
6 fluid ounces chilled

1 lemon twist

Place sugar and bitters in chilled Champagne flute and fill with Champagne.

Add lemon peel.

Wassail Punch

2 quarts apple cider
2 cups orange juice
1/2 cup lemon juice
12 whole cloves
4 cinnamon sticks
1 pinch ground ginger

1 pinch ground nutmeg

In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot.

Mock Champagne

4 cups carbonated water,
4 cups ginger ale
3 cups unsweetened white
grape juice

Chill club soda, ginger ale and grape juice overnight.

In a large pitcher combine club soda, ginger ale and grape juice. Serve immediately over ice.

Eggnog Coffee Punch

1-1/2 cups coffee ice
1-1/2 cups eggnog
1 cup hot strongly brewed
4 Tbsp. frozen whipped
topping, thawed

4 pinches ground nutmeg irections

Scoop the ice cream into a pan over low heat. Stir in the eggnog and coffee; and heat until warm, about three minutes. Pour into four glass or ceramic mugs. Top each with one tablespoon whipped topping and sprinkle with nutmeg. Serve immediately.

New Year’s Day Black Eyed Peas

1 pound dry black-eyed
2 cups chopped cooked
Salt and pepper to taste
1 pinch garlic powder
2 onions, diced
1 (14.5 ounce) can whole

Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2- 1/2 to 3 hours, or until the peas are tender.

Smothered Collard Greens and Cabbage

1/2 pound bacon,
1/2 large onion, chopped
5 leaves collard greens -
rinsed, trimmed and
Salt and ground black
pepper to taste
1 tsp. greens seasoning,
1 head cabbage, chopped
1 pinch white sugar

Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes.

Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes.

Hot Buttered Rum

1-1/2 tsp. butter
1 Tbsp. brown sugar
1-1/2 tsp. confectioners'
1 (1.5 fluid ounce) jigger
dark Jamaican rum
2 Tbsp. creme brulee
flavored ice cream
1 pinch ground cinnamon
1/2 cup simmering water

1 pinch ground nutmeg

Combine butter, brown sugar, and confectioners' sugar in a large coffee mug; stir the mixture together with a fork until well combined. Pour in the rum, add the ice cream and cinnamon, and fill the remainder of the mug with simmering water. Mix the drink with the fork until the ice cream and butter have melted together to make a creamy topping. Sprinkle with a dash of nutmeg, and serve.

Holiday Mimosa

1/4 cup orange liqueur
(such as Grand
2 Tbsp. white sugar
1 cup orange juice
1 (750 milliliter) bottle brut
champagne, chilled

Pour the orange liqueur in a shallow bowl; put the sugar in a saucer. Dip just the rims of six glasses in the orange liqueur and then in the sugar to form a thin sugared rim.

Divide remaining orange liqueur and orange juice among the six prepared glasses. Top with champagne. Serve immediately.

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