Peach Schnapps

“I Love NY” Sangria

Posted on: February 10th, 2013 by Carla Johnson No Comments

Monica and her dad are very close and they have an annual tradition; they make wine together at a local wine makers. It is a special father-daughter venture and each year they choose a new red grape juice to work with. They have made Shiraz, Merlot, Cabernet, Cabernet-Sauvignon and several others.

Cooking With Sin Carla Johnson

While she teaches grade 5 students by day, on the holidays Monica might be your tour guide on a bus trip to Montreal or New York. She has been to New York enough times that she has several favourite places. It was at a little Italian restaurant in NYC where she fell in love with their sangria and she set out to make her own version at home in Cambridge, Ontario, Canada.

Monica loves to entertain and invite people to her home. When it comes to party hostesses, she is one of the best. She is especially known for her delicious sangria. She has worked hard to find the right mix and at her last party I got a chance to have a few sips of it myself. I just loved it!

I find that sangrias can sometimes have a bit of a dry edge, but Monica’s is a smooth as silk. Her key ingredient cherry brandy. It works wonderfully.

“I Love NY” Sangria

 
1 750 ml bottle of Monica’s red wine
1/2 cup cherry brandy or cherry whiskey
1/2 cup triple sec
1/2 cup peach schnapps
1/2 cup lemonade
1/2 cup orange juice
1 cup Sprite
Frozen berries
 

1. Mix the liquid ingredients together in a pitcher or punch bowl. Monica pours her sangria into large plastic pop bottles which are nice to pour from and make it easy to store.

2. Monica keeps a bowl of frozen berries nearby to spoon into each cup as it is served.

Note: You want to look for cherry brandy specifically, not Kirsch. Kirsch is a cherry brandy that is made with the whole cherry, including the pit. It works really well in my Flaming Cherries Jubilee, but is too bitter for Sangria.

“Hand Made” Egg Nog

Posted on: December 7th, 2011 by Carla Johnson No Comments
If you see a fat man who is jolly and cute,
Wearing a beard and a red flannel suit,
And if he is chuckling and laughing away,
While flying around in a miniature sleigh
With eight tiny reindeer to pull him along,
then lets face it… your eggnog’s too strong!!

Just in time for the Holiday Season! Two wonderful drinks you can serve your guests.

When my husband’s Aunt Susan was a young child, she emigrated with her family – and her 9 siblings! – from the Netherlands, more specifically, Friesland.

By her early 20’s, Susan was well-settled into Canadian life when she met Robert Hogeboom. They fell in love, married and had two beautiful children. Sadly, while the children were still young and Bob was only in his 40’s, he succumbed to cancer. He passed away too quickly and too young.

Susan was energetic and creative and watched her children grow up to marry and have grandchildren, but in her late 50’s, she too succumbed to cancer.

It is an honour to remember Bob and Susan here on the blog. There were very special people who left us wanting so much more of them.

Bob and Susan loved to entertain and Bob always made his own eggnog at Christmas time. Interestingly, he always made it by hand. He said the key was to mix it all with your bare fingers. I think it was his way of adding love. All great cooks know good food needs love. So, roll up your sleeves, scrub your hands really well and let’s get to work.

 

Uncle Bob’s “Hand Made” Egg Nog

 

6 egg yolks
1 cup granular sugar
2 cups cognac
1 cup white rum
8 cups (2 quarts) 15% cream
1/2 cup confectioner’s sugar
6 egg whites

1. Beat egg yolks until thick.

2. Gradually add granular sugar until it becomes light in colour.

3. Slowly stir in the alcohol, cognac and rum.

4. Add add the cream and 3 of the egg whites. Stir until mixed thoroughly.

5. In a separate bowl, beat remaining egg whites until thick, then gradually add the confectioner’s sugar.

6. Beat the egg whites and sugar until soft peaks form.

7. Gently stir the egg whites and sugar mixture into the egg yolk mixture.

8. Serve in glasses and garnish.

*By the way, Bob’s egg nog recipe remains popular with many of their relatives & friends. They have all made his egg nog over the years, but none of them make it by hand. ;-)

Raise a glass of Christmas Cheer!

Susan was very musical and she often sang with her sisters. They all have great sense of humour and call themselves “The Sour Lemon Sisters.” One of her sisters, Maaike, whips up a very “sin”ful drink she calls Northern Slush. She once served it at a company gathering where it was a hit. One of the people at the party asked for the recipe and as Maaike was writing out the recipe, she realized she had accidentally doubled the liquor in the party batch. That night, a good time was had by all! :-)

 

“The Sour Lemon Sisters” Northern Slush

 

1 – 48 ounce can pineapple juice
1 – 12 ounce can frozen orange juice thawed
1 – 6.5 ounce can frozen lemonade thawed
26 ounces of gin or liquor of choice. Maaike recommends Peach Schnapps.
1 cup strong tea, cooled to room temperature

1. Mix all the ingredients together and freeze for 48 hours. It will become a slush.

2. To serve, scoop the slush into glasses and top with clear soda like 7-Up or Sprite.

 

Wassail! Wassail all over the town!
Our toast it is white and our ale it is brown;
Our bowl it is made of the white maple tree;
With the wassailing-bowl, we’ll drink to thee!
~ Traditional
 

Happy Holidays!